Mitch Omer
Archived Posts from this Category
Lemon-Ricotta Hotcakes at Mill City Museum
Posted byMary Poggione on 09 Oct 2009 | Tagged as: Cooking, Event, Mitch Omer
Mitch Omer, the celebrated chef at Hell’s Kitchen restaurant in downtown Minneapolis, will share his tips on making the famous Lemon-Ricotta Hotcakes in the Mill City Muesum Baking Lab this Saturday Oct. 10. at 1, 2, and 3 pm. Join us at the event for fantastic samples! The recipe is in Damn Good Food: 157 Recipes from Hell’s Kitchen. This event is free with museum admission.
Damn Good Food: 157 Recipes and a Whole Lot More
Posted byadmin on 01 Oct 2009 | Tagged as: Cooking, Hell's Kitchen, Mitch Omer
The folks over at Hell’s Kitchen have put together this hysterical infomercial pushing their new book Damn Good Food: 157 Recipes from Hell’s Kitchen. Only $27.95! Plus shipping and handling.
Mahnomin Porridge Recipe from Hell’s Kitchen
Posted byAlison Aten on 24 Sep 2009 | Tagged as: Cooking, Hell's Kitchen, Mitch Omer
Mitch Omer’s Mahnomin Porridge received two rave reviews this week from Minnesota Senator Al Franken and British pianist Stephen Hough, who is in town playing with the Minnesota Orchestra. Make it, and find out what the fuss is all about!
From Mitch Omer’s brand new book, Damn Good Food: 157 Recipes from Hell’s Kitchen:
“I first got the idea for this recipe more than twenty years ago, while reading transcrips of journals kept by fur traders traveling across Canada in the 1800s. There was a meal served by Cree Indians that consisted of wild rice with nuts and berries and sweetened with maple syrup. But I decided it needed more fat, so I added heavy cream.” –Mitch Omer
4 cups cooked wild rice
1/2 cup roasted, cracked hazelnuts
1/2 cup dried blueberries
1/4 cup sweetened dried cranberries
1/4 cup pure maple syrup
1 cup heavy whipping cream
In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately. Serves 4.
Damn Good Food Launch Party 9/30
Posted byAlison Aten on 18 Sep 2009 | Tagged as: Cooking, Event, Hell's Kitchen, Mitch Omer, Uncategorized
The folks at Hell’s Kitchen in Minneapolis and Duluth invite you to a publication celebration for Damn Good Food: 157 Recipes from Hell’s Kitchen by Mitch Omer and Ann Bauer on Wednesday, September 30 from 8:00 p.m.-10:00 p.m. at the Hell’s Kitchen Minneapolis and Saturday October 3 from 6:00 p.m.-8:00 p.m.
The celebration will include live music as well as a fantastic 7 course tasting tour of Hell’s Kitchen favorites. The best part? Mitch Omer and co-author Ann Bauer on stage between music sets to regale us with some crazy stories in the cookbook.
Ticket price: Only $25 per person + tax/gratuity. Autographed cookbooks will be available for purchase. Cash bar (with drink specials!) 80 S. 9th Street, downtown Minneapolis.
Don’t wait . . . They anticipate a very fast sellout!
For reservations, send an email to Cookbook800@HellsKitchenInc.com and let them know how many in your party. All requests processed on a first come/first served basis.
Damn Good Peanut Butter
Posted byadmin on 03 Aug 2009 | Tagged as: Cooking, Hell's Kitchen, Mitch Omer
The wildly popular Hell’s Kitchen restaurant in Minneapolis was recently named by Esquire magazine as one of the best breakfasts in America. This October Borealis Books will release Damn Good Food: 157 Recipes from Hell’s Kitchen by Mitch Omer and Ann Bauer. Mitch, the founder and chef, is famous for creating his own condiments for the restaraunt, including their sinfully tasty homemade peanut butter! The Hell’s Kitchen staff reveal that the secret is in the roasting of the peanuts. To find out the recipe to make this at home, you’ll have to wait and buy the book!
