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Dishing with Stephanie's DishHost of Emmy award-winning TV show Taste Buds with Stephanie, Author of "True North Cabin Cookbook," blogger at stephaniesdish.com, radio host of "The Weekly Dish", podcaster at "Dishing with Stephanies Dish" and contributor on Fox 9s The Jason Show. Author: Stephanie Hansen - @StephaniesDish
I talk with Cookbook authors and Makers obsessed with food stephaniehansen.substack.com Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Live with Stephanie Hansen
Wednesday, 5 November, 2025
Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I’ll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry’s seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger’s, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie’s Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe
