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A Detour At Kay’s Kitchen, St. Joseph, MN & Nine Breakfasts That Changed My Life

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Jake and I enjoyed one of our longer stretches away from the Twin Cities. It fell between our wedding and Thanksgiving. Now, we’re back to traveling back and forth along I-94 for the holiday season.

This past weekend we celebrated the engagement of Jake’s youngest brother and his fiance. On the way back to Fargo on Monday morning, I stopped at Kay’s Kitchen, in St. Joseph, a restaurant that has served breakfast since 1972. St. Joseph is the home of the College of Saint Benedict and Saint John’s University so I guessed it would have a decent cafe or diner. I had remembered finding Kay’s Kitchen on a web search for breakfast along I-94 months ago.

When I’m in a hurry but want to stop for a food detour, I pause in towns whose main streets are about five minutes from the freeway (such as Osakis and Fergus Falls). I stopped in St. Joseph, knowing its main street was also a short drive from the freeway. Kay’s Kitchen is not actually located in St. Joseph’s charming main street area, though it’s not far.

I sat in the diner part of the restaurant and perched on a bar stool along the counter. The woman working there quickly offered me a bottomless mug of coffee, $1.69, and provided me with a menu. Little plastic containers of cream and a jar of sugar were already at the counter.

For breakfast, I chose the Silver Spoon Omelet, $7.99, described as having avocado, tomato, onion, bacon, mushrooms, and cheese. It also came with my choice of wheat toast and hash browns. After a short wait, my breakfast arrived.

The omelet was fluffy and I liked its texture. The inside was filled with plenty of caramelized mushrooms, onions, and large pieces of crunchy bacon. I love mushrooms, especially when cooked to a golden brown. The avocado on the top of the omelet was a little droopy and slightly oxidized. It didn’t taste bad, but could have been fresher. I’m guessing it was overripe or cut much earlier.

The omelet, as a whole, tasted quite good, but I didn’t like the little dribbles of oil from the inside. These either came from the sauteed vegetables or bacon grease. I enjoyed the hash browns. They were crispy on the outside and creamy on the inside. They were also nicely seasoned. The wheat toast was dense and grainy and spread with margarine. I helped myself to the plastic packs of strawberry and grape jelly available on the counter.

In summary, breakfast was fine. I liked that the hash browns and omelet seemed to be cooked well and tasted more nicely seasoned than usual. However, the avocado could have been fresher and the omelet was a little oily. I did appreciate that Kay’s used fresh mushrooms instead of canned. I hate canned mushrooms. They taste bad and are a lazy effort considering that it’s just not that hard to saute fresh mushrooms.

The service wasn’t notably warm, but it was attentive. My mug was frequently refilled with hot coffee and I received my bill quickly which was helpful since I was driving directly to class in Moorhead.

Although I enjoy breakfast foods, restaurant breakfasts don’t often strike me as life changing. More often than not, they have been decent, but not life changing. But that doesn’t keep me from searching.

Below, I share my nine favorite breakfasts out. Do you have a favorite in Fargo-Moorhead you can recommend?

Nine Breakfasts That Changed My Life

  • Venezuelan corn pancakes with butter, syrup, and cotija cheese from Maria’s Cafe, Minneapolis, MN
  • Daily egg bake from The Lodge On Lake Detroit, Detroit Lakes, MN
  • A freshly fried churro, Puebla, Mexico
  • The room service breakfast we ordered after our wedding from The St. Paul Hotel, St. Paul, MN.
  • Four-course breakfast at The Elephant Walk, a bed and breakfast in Stillwater MN (the cheese and homemade cracker platter was stunning as well. Rita even made me gluten-free muffins during my year-long, gluten-free phase).
  • Breakfast on trays including maple sausage, french toast, and fruit that we picked up to eat in our room at the Chelsea Station Inn, a bed and breakfast in Seattle, WA (The rooms are more like apartments and cost less than what you’d pay at a nice hotel. There is a community fridge packed with treats like goat cheese, local sodas and ice cream, plus an equally stuffed pantry).
  • Fluffy cinnamon rolls from Isles Bun and Coffee (I worked at an office next door for one summer and, had this been longer, I would have had some problems).
  • An eggy breakfast skillet with thin slices of jalapenos griddled until caramelized at the Waveland Cafe, Des Moines, IA.
  • The simple but satisfying $5 free range eggs and sourdough toast plate from French Meadow Bakery and Cafe, Minneapolis, MN

Spicy Curry Deviled Eggs With Shrimp: Inspired by Amsterdam Bar’s Spicy Seafood Broodjes

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One of my favorite tastes from the past year came from the Amsterdam Bar & Hall in downtown St. Paul, MN.

Every once in a while, I will eat something so cravable that I plot to return as quickly as possible. This was most certainly the case with Amsterdam Bar’s Spicy Seafood Broodjes. After one bite, I knew I would crave their little Dutch sandwiches filled with a creamy, curried shrimp and calamari. The broodjes buns are always toasted, the curry sauce is spicy enough to induce a sweat, and the seafood is sweet and tender. I dragged Jake back to this bar the day after our wedding.

I was thrilled to run across an adaptation of Amsterdam Hall’s Spicy Seafood Broodjes on The Tasting Table. When my friend invited me to help her make some appetizers for her holiday party this past weekend, the sandwich’s flavors rose to the top of my mind. Her special request was deviled eggs. I flavored half of the eggs in the traditional manner and seasoned the others like those spicy sandwiches I love. I spiced the creamy yolk filling with Sriracha and curry powder. Then, I topped each egg with a poached shrimp. The spicy versions disappeared the most quickly.

The traditional deviled egg were inspired by this recipe from C. Hamster from the Chowhound board “Your best deviled egg recipe please.” Goya Sauzon is a seasoning mix that I found in the ethnic section of the grocery store. It contains MSG so if you are sensitive to this food additive, leave it out completely and just use salt or soy sauce.

If you don’t have a piping bag and tip or do not want to purchase one, you could spoon the filling into the egg whites. I bought a reusable piping bag and star tip from Creative Kitchens located in the West Acres Mall for $10. I’ve also seen plastic piping tips at big box stores.

Spicy Curry Deviled Eggs With Shrimp
Inspired by Amsterdam Bar’s Spicy Seafood Broodjes

Ingredients:

Traditional:
Eggs
Mayonnaise
Miracle Whip
Dijon Mustard
Worcestershire
Grated onion (and the juice)
White Pepper
Soy Sauce
Optional: Goya Sauzon
Garnish: Minced chives and smoked paprika

Spicy Curry With Shrimp Filling:
Egg Yolks
Miracle whip, mayo, or both
Grated onion (and juice)
Sriracha
Hot Madras curry powder
Salt

Instructions:

To hard boil eggs:

  1. Place eggs in a pot in a single layer.
  2. Cover with plenty of cold water.
  3. Bring to a gentle boil. If the water boils too hard or too long, the eggs will crack and leak.
  4. As soon as the water comes to a boil, remove from the heat. Add a splash of vinegar (which supposedly helps the eggs peel easier). Cover and let sit for 12 minutes.
  5. Plunge into ice water until cool and peel.
  6. Cut eggs in half the long way. Cover whites and place in the refrigerator until ready to use. Pop yolks into a separate bowl.

To make the filling:

Traditional:

  1. Hard boil eggs. Separate yolks from whites.
  2. Mash the egg yolks as finely as possible. Adding some mayonnaise will make this process easier.  For the smoothest texture, use an electric mixer, whip attachment, or food processor. Keep adding mayonnaise, Miracle whip (or both) until the filling is your desired consistency. Since I wanted to pipe my filling, I aimed for a texture that wasn’t too stiff.
  3. Season the filling with mustard, Worcestershire sauce, grated onion, soy sauce (or salt), and white pepper (I also added a small sprinkle of the Goya Sauzon seasoning).
  4. Pipe the yolk filling into the egg white halves. Garnish with a sprinkle of chives and smoked or regular paprika.

Spicy Curry With Shrimp:

  1. Hardboil eggs. Separate yolks from whites.
  2. Follow step one, above.
  3. Season the filling with grated onion, curry powder, sriracha, and salt.
  4. To cook the shrimp, gently simmer in broth seasoned with lemon slices until just cooked. The raw shrimp will change from gray to pink.
  5. Plunge the shrimp into ice water until cool and drain.
  6. Pipe the egg yolk filling into the hard boiled eggs.
  7. Top with the shrimp and chives.

Our Detroit Lakes Weekend Part I: Eggbake Heaven & “Za” from Zorbaz

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My idea of heaven is waking-up to someone else’s eggbake.

Such was the case during our weekend stay at The Lodge On Lake Detroit.

Our room’s balcony overlooked the grassy lawn and clear waters of Lake Detroit.  On our first evening, we giggled as adults polka’d around a campfire on the beach.  During the day, friends gossiped over beer while children built sandcastles.

The view from our balcony

The lodge was immaculately clean and it’s vibe was tranquil.  Obviously, not a prime choice for rowdy party-goers.  We unwound and enjoyed the complimentary wi-fi and watermelon water from the lobby.  Jake swam in the indoor pool while I sat on a beach chair and daydreamed.

My favorite part of our stay was slicing off wedges of the lodge’s eggbake featured at the complimentary breakfast.  This eggbake was no ordinary eggbake.  In fact, it may even be better than your mother’s.

Each morning, the staff gingerly replaced small pans of eggbake made with vegetables, meat, gooey cheese, and fluffy cubes of bread.  On the first morning, I found fresh broccoli, and on the second, rosemary.  While some gravitated toward “make-your-own waffles” or the strange, automated pancake machine, I lined-up for eggbake, dousing it with a selection of hot sauces.

The Lodge also provided three varieties of hot coffee, plus flavored syrups.  Definitely my thing, not Jake’s.

A small bar in the lobby opens at five p.m. and serves bottles of craft beer, wine, cocktails, and a selection of treats such as $3 cheese plates and flat breads.

Overall, we have no complaints about The Lodge.  The staff members were lovely and we returned to Fargo breathing a little easier.

Before we left for Detroit Lakes, we had asked friends and coworkers for dining recommendations.  Nearly everyone pointed us towards Zorbaz.  So, on Friday evening we made the obligatory stop at Zorbaz for our first meal in Detroit Lakes.   We easily located the illuminated “Z” and sat on the patio beneath a neon palm tree.

Zorbaz offers an eclectic “please-all” menu of pizza, Mexican-inspired food, and spaghetti.  Jake ordered the “Hot Hawg” pizza that was generously topped with green chili sauce, Canadian bacon, pepperoni, andouille sausage, bacon, and jalapenos.  He seemed satisfied and enjoyed the rest as leftovers.  I didn’t consider it particularly spicy, except for the jalapenos.

I don’t often crave Americanized-Mexican food, but was surprised at how much I enjoyed Zorbaz’s chicken enchiladas.

The chicken was plentiful and moist and the enchilada sauce packed more flavor than I’ve typically tasted.  My guess is that the sauce is homemade, as I noticed rough cuts of fresh vegetables.  I appreciated the plentiful garnishes of jalapeno and fresh, red onion.

The wristbands were annoying, the atmosphere was fun, and Jake was happy with the surprisingly large tap beer list.  Portion sizes were large considering the prices.  My enchilada plate, alone, contained enough food for three, Jeni-sized meals.

We felt the food was tasty, though nothing earth-shattering.  With its relaxed atmosphere and proximity to the main beach, I can see why families look forward to making summer pilgrimages to Zorbaz.

Sidenote: I once dated a man from Philadelphia.  He asked me why everyone in Minnesota called pizza, “za.”  I had no idea what he was talking about.  I believe I had my first encounter with “za” at Zorbaz.  When you “za,” do you know?

A Week When Matzo Brei Got Me By

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Each week I’m usually up for a handful of home-cooked meals.  A couple during the week, a Friday night experiment, and a more elaborate Sunday supper.

After trying my first taste of matzo brei at Temple Beth El’s expansive Jewish brunch, I made my own batch for a weeknight dinner.

I’m an old soul who struggles to stay up late and I curse the few fleeting hours that linger when I get home from work.  If I spend time making a scratch-made dinner, I have less time to exercise or write.  And if I spend the evening working out, I have less time to make dinner.  As the world’s slowest writer, it typically me a whole day to finish a post.

Fortunately, I can now add matzo brei to my list of simple, after-work meals.

I have thought of of matzo brei ever since reading Ruth Reichl’s description in her memoir Tender at the Bone (one of the most delicious books I have ever read).  After reading this book, how could one not be?  I’ve always remembered her advice to cook matzo brei in a lot of butter, a suggestions she reiterates on her website.

A fellow Fargoan offered up her best matzo brei-making advice by sharing that one can not, under any circumstance, ruin this dish.

With a renewed sense of confidence, I picked up a box of matzo crackers at Hornbacher’s on my way home from work.

I broke five crackers into smaller pieces and placed them in a colander.  Then, I gently ran them under water until they were soft and pliable, but not mush.

I whisked six eggs together with a splash of milk and folded in the matzo crackers.

Then, I poured the mixture into a pan preheated with sizzling, organic butter.  I stirred the mixture around until set and added a little salt and pepper.  Normally I like my eggs a bit under, but allowed them to cook long enough to develop some crusty bits.

Then, I heaped my creation onto a plate and dunked each bite into apple sauce and sour cream.  Other’s enjoy eating their matzo brei with syrup or jelly, while Mark Bittman mentions cooking it with sugar in his Diner’s Journal post Frank Gehry’s Matzah Brei.

If you’ve never tried matzo brei, it’s tastes like a delicious combination of scrambled eggs and french toast.  I especially love the chewy texture provided by the matzos.

For a gluten-free alternative, try substituting toasted corn tortillas instead of matzos.

Solo Road Trip Home Part I: Awkwardly Delicious Breakfast In Rural MN @ Charlie’s Cafe

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Although our Easter break is only a couple of weeks away, I felt antsy and wanted to go back home for a quick visit.

I enjoyed a somewhat leisurely Saturday morning and packed up for the Twin Cities.  Even at nine a.m., the fog swirled along I-94 E and made for a drive more amusing and beautiful than the norm.

Having done some prior research via Chowhound, I decided to make a quick breakfast stop in Freeport, MN at Charlie’s Cafe.  Freeport is located about 75-minutes from the Twin Cities and I have always admired it’s smiley water tower-like contraption and beautiful church steeple.

No one seemed to offer any glowing suggestions of breakfast joints along I-94 between the Twin Cities and Fargo, but mentioned Charlie’s Cafe for decent food, accessibility to the freeway, and that it’s supposedly the inspiration behind Garrison Keillor’s Chatterbox Cafe in Lake Wobegon.  It’s website also advertises free wi-fi.

The cafe was literally a few minutes from the freeway.  I admired the amiable, tiny main street and character of the beautiful, old homes.  Charlie’s Cafe was immediately visible due to it’s prominent signage.

Charlie’s Cafe
115 Main Street East
Freeport, MN 56331
(320) 836-2105

The small restaurant was buzzing with families and friends enjoying each other’s company on a beautiful Saturday morning.  Although the restaurant aggressively advertises to weary road travelers on billboards along the interstate, Charlie’s seemed like a cozy gathering spot for locals.  Many of the diners appeared to be happy regulars or familiar with each other.

Once inside, I quickly seated myself, set up my laptop, and placed my order for coffee and a breakfast skillet that included hash browns, vegetables, two eggs, sunny side-up, and the meat of choice, ham.

My server quickly brought me a small pot of hot coffee and I gratefully poured myself a cup to ward of an increasing sensation of sleepiness.  I was happy to see little creamers at my table.  Real cream is best, little creamers are good enough, and powdered, dairy-free creamers are abhorable (for the record, I like my coffee blond and my espresso somewhat less blond).

Minutes later, my server brought my breakfast skillet.

I tested one of the egg yolks and it ran liquid gold.

The exterior of the hash browns was delightfully crispy and interspersed with bits of ham, thin slices of onion, crispy green pepper, canned mushrooms, and melted American cheese.  I felt iffy about the canned mushrooms and American cheese, but appreciated the perfectly cooked eggs and the dish’s lack of visible greasiness.  In fact, all of the skillet elements, from the hash browns to the eggs, tasted rather light. . . as light as a breakfast skillet could possible be.

Not exactly haut cuisine, but the guilty-pleasure type of comfort food that hit the spot during my morning drive.

As a side note, I did my best to nonchalantly enjoy my meal while a table of local, male, senior citizens kept turning around to stare.  This staring activity didn’t seem to be hostile or overtly unwelcoming, but possibly curious.  I guess they may not see too many strange Asian girls with laptops in these parts.  That being said, I ate pretty quickly, as the experience felt a little awkward.  Mind you, these weren’t brief, curious glances (which I have become relatively oblivious to), but full-on, turning around in one’s seat to gawk.

I paid my tally which came to about $9.25, and returned to the road.

In conclusion, I felt the service was friendly and attentive and I also noticed the restaurant advertised German specialties served on Wednesday evenings between 4-8 p.m.  Maybe Jake and I can drop by for German food if we happen to be traveling to or from the cities.

Do you have any suggestions for food-related stops between the Twin Cities and Fargo?

Stay tuned for Solo Road Trip Home Part II where this Hunger Games virgin brings my family to Dong Yang for some amazing Korean food and stern Korean grandmothering, and suffers a near meltdown after seeing the film (a.k.a. omg, so that’s what they mean by “games”).