Savoring The Seasons Of The Northern Heartland
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Savoring The Seasons Of The Northern Heartland
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Author : Beth Dooley
language : en
Publisher: Alfred A. Knopf
Release Date : 1994
Savoring The Seasons Of The Northern Heartland written by Beth Dooley and has been published by Alfred A. Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cookery categories.
Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985. Here is a sampling: -- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake -- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as "the boardinghouse meal under a crust") -- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms -- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels -- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.
In Winter S Kitchen
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Author : Beth Dooley
language : en
Publisher:
Release Date : 2016-10-11
In Winter S Kitchen written by Beth Dooley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-11 with Cooking categories.
"In Winter's Kitchen reveals how a food movement with deep roots in the Heartland--our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region--isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious, "--
The Northern Heartland Kitchen
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Author : Beth Dooley
language : en
Publisher: U of Minnesota Press
Release Date :
The Northern Heartland Kitchen written by Beth Dooley and has been published by U of Minnesota Press this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
More than two hundred recipes to satisfy seasonal appetites
Savory Sweet
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Author : Beth Dooley
language : en
Publisher:
Release Date : 2017
Savory Sweet written by Beth Dooley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking categories.
"Let's dispense with the usual old notions of preserving," Beth Dooley suggests, leading us into Mette Nielsen's kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen's Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season's produce into a bounty of condiments. From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to "Fit for a Queen Jam"--these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature's finest food. Savory Sweet is not your grandmother's canning cookbook--but it is likely to be your grandchildren's.
The Perennial Kitchen
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Author : Beth Dooley
language : en
Publisher:
Release Date : 2021-05-04
The Perennial Kitchen written by Beth Dooley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-04 with categories.
Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future--for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award-winning author Beth Dooley provides the context of food's origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of "local food" to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy--and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season's bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature's "fast foods," the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota's student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today's food labels and trends. Beth Dooley looks back into ingredients' healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
Minnesota S Bounty
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Author : Beth Dooley
language : en
Publisher:
Release Date : 2013
Minnesota S Bounty written by Beth Dooley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with COOKING categories.
Minnesota's Bounty is a user's guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.
In Winter S Kitchen
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Author : Beth Dooley
language : en
Publisher: Milkweed Editions
Release Date : 2015-11-16
In Winter S Kitchen written by Beth Dooley and has been published by Milkweed Editions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-16 with Biography & Autobiography categories.
The award-winning cookbook author “personalizes the path from farm to fork with heart and skill” in a combination of “memoir, history and guidebook” (Wall Street Journal). The James Beard Award-winning author of such beloved cookbooks as Sweet Nature and The Sioux Chef’s Indigenous Kitchen explores how the “food revolution” can take root in the northern heartland in this inspiring food memoir. In Winter’s Kitchen reveals how a food movement with deep roots in the Heartland could feed the entire country, rather than just a smattering of neighborhoods and restaurants. Through the lens of a single thanksgiving meal, Beth Dooley discovers that a locally-sourced winter diet is not only possible—it can also be delicious. With chapters on apples, wheat, turkey, wild rice, and more, Dooley weaves together personal remembrances, environmental awareness, and the joy of cooking foods grown or raised not far from her Minnesota home.
The Steger Homestead Kitchen
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Author : Will Steger
language : en
Publisher: U of Minnesota Press
Release Date : 2022-10-18
The Steger Homestead Kitchen written by Will Steger and has been published by U of Minnesota Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-18 with Cooking categories.
Personal and simple, earthy and warm—recipes and stories from the Steger Wilderness Center in Minnesota’s north woods The Steger Homestead Kitchen is an inspiring and down-to-earth collection of meals and memories gathered at the Homestead, the home of the Arctic explorer and environmental activist Will Steger, located in the north woods near Ely, Minnesota. Founded in 1988, the Steger Wilderness Center was established to model viable carbon-neutral solutions, teach ecological stewardship, and address climate change. In her role as the Homestead’s chef, Will’s niece Rita Mae creates delicious and hearty meals that become a cornerstone experience for visitors from all over the world, nourishing them as they learn and share their visions for a healthy and abundant future. Now, with this new book, home chefs can make Rita Mae’s simple, hearty meals to share around their own homestead tables. Interwoven with dozens of mouth-watering recipes—for generous breakfasts (Almond Berry Griddlecakes), warming lunches (Northwoods Mushroom Wild Rice Soup), elegant dinners (Spatchcock Chicken with Blueberry Maple Glaze), desserts (Very Carrot Cake), and snacks (Steger Wilderness Bars)—are Will Steger’s exhilarating stories of epic adventures exploring the Earth’s most remote and endangered regions. The Steger Homestead Kitchen opens up the Wilderness Center’s hospitality, its heart and hearth, providing the practical advice and inspiration to cook up a good life in harmony with nature.
The Sioux Chef S Indigenous Kitchen
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Author : Sean Sherman
language : en
Publisher: U of Minnesota Press
Release Date : 2017-10-10
The Sioux Chef S Indigenous Kitchen written by Sean Sherman and has been published by U of Minnesota Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-10 with Cooking categories.
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Corn Dance
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Author : Loretta Barrett Oden
language : en
Publisher: University of Oklahoma Press
Release Date : 2023-10-03
Corn Dance written by Loretta Barrett Oden and has been published by University of Oklahoma Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-03 with Cooking categories.
Growing up in Shawnee, Oklahoma, among a host of grandmothers and aunties, Loretta Barrett Oden learned the lessons and lore of Potawatomi cooking, along with those of her father’s family, whose ancestors arrived on the Mayflower. This rich cultural blend came to bear in the iconic restaurant she opened in Santa Fe, the Corn Dance Café, where many of the dishes in this book had their debut, setting Loretta on her path to fame as one of the most influential Native chefs in the nation, a leader in the new Indigenous food movement, and, with her Emmy Award–winning PBS series, Seasoned with Spirit: A Native Cook’s Journey, a cross-cultural ambassador for First American cuisine. Corn Dance: Inspired First American Cuisine tells the story of Loretta’s journey and of the dishes she created along the way. Alongside recipes that combine the flavors of her Oklahoma upbringing and Indigenous heritage with the Southwest flair of her Santa Fe restaurant, Loretta offers entertaining and edifying observations about ingredients and cooking culture. What kind of quail might turn up in your vicinity, for instance; what to do with piñon nuts, sumac, or nopales (cactus paddles); when to add a bundle of pine needles or a small branch of cedar to your braise: these and many practical words of wisdom about using the fruits of the forest, stream, or plain, accompany Loretta’s insights on everything from the dubious provenance of fry bread to the Potawatomi legend behind the Three Sisters—corn, beans, and squash, the namesake ingredients of Three Sisters and Friends Salad, served at Corn Dance Café and now at Thirty Nine Restaurant at First Americans Museum in Oklahoma City, where Oden is the Chef Consultant. Amply illustrated and adapted to bring the taste of Native tradition into the home kitchen, Corn Dance invites readers to join Loretta Oden on her inspiring journey into the Indigenous heritage, and the exhilarating culinary future, of North America.