Kim Ode has written two cookbooks for the Minnesota Historical Society Press: "Rhubarb Renaissance," and "Baking With the St. Paul Bread Club: Recipes, Tips, and Stories," which was a finalist for a Minnesota Book Award. She's also a North House alum, having learned to make her wood-fired brick oven from the legendary Alan Scott. She's been a feature writer with the Star Tribune since 1985, and is in her fifth year of doing the monthly Baking Central for its Taste section. She and her husband, John Danicic, live in Edina, Minn., but spend as much of their summer as possible sailing on Lake Superior.
Current Courses Offered by Kim Ode
From Noodles to Strudels
Eastern European cultures are a treasure chest of delicious foods that have found their way, pre-made and packaged, onto grocery store shelves. This class returns these foods to their handmade origins. We’ll make noodles from various grains; bring your biceps because we’re using rolling pins! We’ll explore some regional dumplings…
Reinventing Rhubarb: Savory and Sweet
No one is on the fence about rhubarb. But rhubarb lovers don't mind the haters because that means more rhubarb for us! Still, even devotees can fall into a familiar pattern of pies, sauce and crisps. This class takes rhubarb in new directions -- as pickles, as a luscious curd,…
Small Breads: Pretzel Rolls, English Muffins & Bagels
Discover the satisfaction of making your own pretzel buns for burgers or brats, griddling fresh English muffins for breakfast, getting the perfect “chew” in a bagel, plus a pull-apart loaf that doubles as a centerpiece. Baking your own bread is fun, and economical, but it also enables you to vouch…