Tag Archives: breakfast

Tin Bins

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IMG_0914Eating by the St. Croix River during a balmy summer or fall day in Stillwater, Minnesota makes any meal a tranquil experience. Savoring breakfasts, sandwiches, or salads as delicious as the fare offered by Tin Bins is an added bonus. Fresh bakery goods, coffees and espressos tempt from the moment you approach the counter to place your order. Regulars and first-time visitors line up for just a pastry and a cup of joe, or for a tasty breakfast, fresh lunch, or light dinner. If you’ve come for a meal and not just drinks and treats, there’s plenty of interesting options to choose from.

The basket pictured here housed a toasted ciabatta bun with Rondelé garlic cheese spread and honey toasted pecans, with sliced apples and provolone as well. My sandwich had ham added, a suggestion from our server. I had commented on the sandwich being vegetarian, and she’d said, “Oh, you can add some ham, and then get a side salad of greens and strawberries.” It sounded great, so I agreed. Then when my meal was delivered, there were huge chopped ham chunks plopped on top of the salad. Apparently I gave a colossal eye-roll at the error, which cracked up my cousin Vonnie as I marched back into the kitchen to ask for slices on my sandwich…instead of cubes smothering the greens. Once the situation was amended, I thoroughly enjoyed the salad that was loaded with tender greens, fresh berries, and drizzled with a zesty vinaigrette. The toasted bread warmed the herbed cheese and honey pecans, making for a wonderfully light and tasty sandwich. My other relatives enjoyed their meals as well—the fresh ingredients were perfect parings with the herbs and seasonings.

Tin Bins doesn’t just offer interesting food—the history of the place is intriguing as well. The grain elevator structure tells you of it’s humble beginnings. Then the place had a stint as a climbing gym and outdoor clothing store called Otterfitters. Next Mike McGuire, one of the owners of the neighboring Dock Cafe bought the building to provide a venue a little different than the Dock, a place with a European coffee shop vibe. To further the Euro flare, the Tin Bins offers poetry readings on Thursday nights, and bands or acoustic guitar on Friday and Saturday evenings. Even with all that evening entertainment available, they say breakfast is their most popular meal. Whether you go for breakfast, lunch or dinner, patrons settle in at the outdoor patio or trendy tables indoors, and are in no hurry to leave their serene surroundings.

Tin Bins

413 Nelson Street East, Stillwater, MN 55082
(651) 342-0799
Parking available next to building.

Current Hours

Monday–Wednesday: 7 a.m. to 6 p.m.
Thursday schedule varies due to poetry readings: usually 7 a.m. to 8 p.m.
Friday & Saturday: 7 a.m. to 9 p.m., bands or acoustic guitar
Sunday: 7 a.m. to 6 p.m.
Visit tinbinscafe.com for current entertainment schedule and menu.

Swedish Pancakes

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FullSizeRenderEvery culture has some version of the French crêpe, even the Swedes. When my son’s friend Karl dropped in with some lingonberry sauce* made from fresh Swedish lingonberries, we thought we better whip up a batch of the crepe-like Swedish pancakes to try the sauce. Recipes for these light pancakes abound in cookbooks and online, so I don’t quite know who to credit for it. This one is similar to the Easy Swedish Pancakes from allrecipes.com, but I found that batter a little too thin and therefore doubled the flour. It also needed more salt than called for. Top with anything from maple syrup, to apple sauce, to strawberries and whipped cream—just about any fruit pairs perfectly with these pancakes. I’d love to hear what ratio of eggs, milk, and flour some of YOU true Swedes use for this Scandinavian staple…maybe make ’em for Father’s Day and post a comment.

Makes 10-12 pancakes

Pancakes

4 eggs
2 cups milk
2 tablespoons butter, melted
1 cup flour
1 tablespoon granulated sugar
1/4 teaspoon salt
Butter

Topping suggestions

Lingonberry jam
Blueberries
Sliced strawberries
Sliced bananas
Powdered sugar
Whipping cream

In large bowl, beat eggs with wire whisk. Add milk and butter, and whisk again. Sprinkle flour, sugar, and salt over egg mixture, and beat with whisk until smooth.

Heat non-stick skillet to medium heat. Brush a little butter on hot pan. Pour 1/3 cup batter into pan, and rotate to coat bottom of pan. Once edges of batter are dry, flip to cook reverse side. Flip pancake onto plate. Fold into quarters and top with lingonberries or fruit. Add powdered sugar or whipping cream.

*I was a little confused when Karl said his neighbor had made the lingonberry sauce he brought over. Last I checked, lingonberries don’t grow in Minnesota, or any bordering state for that matter! Turns out they had picked fresh lingonberries while vacationing in Sweden, and made it into the sauce. If you don’t have a friend that brings you fresh lingonberry sauce, IKEA sells “Sylt Lingon” (lingonberry jam), and so do most high-end grocery stores, like Lunds & Byerly’s or Kowalskis.

Granola

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Granola IMG_0628Take a break from the boring box of cereal, or Dickensian gruel. You can whip up a batch of this easy, healthy, and tasty granola in less than 30 minutes. If you’re a fan of Swiss German granola—called müesli—be warned this is the American version, drizzled in melted butter and honey, and baked. A few years back my husband and I visited Switzerland, and found that the “granola” served at the Swiss continental breakfast was raw oats, with no sugar or butter involved. It may have been healthier and fat-free, but I prefer my granola with a little sweetness and crunch to it.

I got this recipe from a friend of mine who was going through treatment for cancer, and she was trying to avoid all processed foods. She pushed the boxes, bottles, and cans aside, and found recipes like this to keep her healthy while she fought the fight. I’m not saying this recipe can cure cancer, but she pulled through, and happily shared this delicious recipe with me.

Makes 8-10 bowls

1/2 cup (1 stick) butter
1/2 cup honey
5 cups old-fashioned Quaker oats (do not use quick oats)
1/2 cup shredded or flaked coconut
1/2 cup chopped pecans
1/2 cup sliced almonds
1/2 cup golden raisins (or craisins)
1/2 cup raisins

Preheat oven to 375° Fahrenheit. In medium saucepan, melt butter and honey. Set aside. In large mixing bowl, combine oats, coconut, pecans, and almonds. Pour butter mixture over oats and stir to coat. Put half of oat mixture on a 13″x18″ baking sheet, and the other half on another baking sheet of same size. Bake both pans in the oven for 8-10 minutes. Stir oats on pans, and rotate in oven, and bake for another 8-10 minutes, or until golden brown. (Careful not to burn! Coconut takes on an unpleasant acrid odor when burned.)

Scoop toasted oats back into bowl, and add both raisins and golden raisins. Stir to combine. Store in airtight container, but let cool before closing completely. Shake container to break up as granola will clump as it cools. Enjoy with milk, or greek yogurt and fruit.