The Northern Heartland is governed by the seasons. The long and cold winter, bright and warm summer, and crisp and refreshing spring and fall shape our physical and emotional landscape. Shouldn't the seasons and their harvests also shape the way we eat?
Beth Dooley's The Northern Heartland Kitchen presents delicious and practical solutions to the challenge of eating locally in the upper Midwest. Celebrating the region's chefs, farmers, ranchers, gardeners, and home cooks, this is the essential guide to eating with the year's local rhythms. Recipes are organized by season: fall and winter inspire Chestnut Soup and Venison Medallions with Juniper and Gin, while summer harvests contribute the ingredients for Watermelon Gazpacho and Grilled Trout with Warm Tomato Vinaigrette. Other chapters provide instructions on pickling and preserving food, as well as tips on growing your own food and getting the most out of your CSA or farmers' market. There are also profiles of local farmers, butchers, and chefs who are using new technologies-as well as rediscovering heritage practices-to enrich regional selections.
Dooley shows that far from being a sacrifice, eating in season and locally is a tribute to the year's changing riches-encouraging an appreciation for the unmatched flavor of a juicy July tomato or a crisp October apple with garden salads, soups and stews, free-range meats and poultry, fish and game, farmstead cheeses, wholesome breads, pastries and fruit pies. The Northern Heartland Kitchen presents delicious recipes alongside the stories and compelling research that illustrate how eating well and eating locally are truly one and the same.
Rezensionen / Stimmen
"With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, 'There's no Food there.' Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading-then head for the kitchen." -Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table (R) from American Public Media
"The Northern Heartland Kitchen is a truly impressive book-thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere." -Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets
"Beth Dooley just the wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today's most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn't just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it." -Lenny Russo, Executive Chef, Heartland
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
mit Schutzumschlag
Maße
Höhe: 234 mm
Breite: 211 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-0-8166-6735-2 (9780816667352)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Beth Dooley has been covering the local food scene in the Northern Heartland for the past twenty-five years. She is a restaurant critic for the Mpls/St. Paul Magazine, writes for the Minneapolis-St. Paul Star Tribune's Taste section, and is coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland (Minnesota, 2005), which was nominated for a Beard Award. Dooley teaches cooking classes at the Minnesota Landscape Arboretum and lives in Minneapolis with her husband and three sons.
Contents
Introduction: Seasonal Appetites
Ten Good Reasons to Eat Seasonal and Local
The Local Kitchen
Buying a Piece of the Farm: Community Supported Agriculture
Autumn
Five Fall Dishes in Five Minutes or Less
Roast Mushroom, Red Pepper, and Sage Pizza
Smoked Trout, Apple, and Fennel Salad in Cider Vinaigrette
Smoked Fish on the North Shore
Fresh Chestnut Soup
American Chestnuts
Wild Rice and Wild Mushroom Soup
Chanterelles
Curried Vegetable Soup
Asian Chicken Noodle Soup
Simple Chicken Stock
Ginger Squash and Apple Soup
University of Minnesota Apples
Prosciutto-Wrapped Tilapia with Sage
Farm-Raised Fish
Beer-Braised Pork Chops with Pears
Seasonal Beers
Venison Medallions with Juniper and Gin
Hanger Steak with Fresh Horseradish Sauce
Sure Fire Roast Duck
Au Bon Canard, Caledonia, Minnesota
Duck Confit
Pheasant with Hard Cider, Apples, and Chestnuts
Rabbit with Pancetta and Fennel
Quick Roast Herb Chicken
Thanksgiving Bird-Fast!
Turkey Talk
Turkey or Chicken Pot Pie with Cheddar Chive Cobbler Crust
Harvest Stuffed Squash
Picking Pumpkins
Heartland Polenta with Mushroom Ragout
Heartland Polenta
Barley Pilaf with Chickpeas and Autumn Vegetables
New Grain Exchange
Spicy Savoy Coleslaw
Silky Chard
No Fail Kale
Horseradish and Honey-Glazed Root Vegetables
Caramelized Brussels Sprouts
Roast Broccoli or Cauliflower with Garlic and Hot Pepper
Thanksgiving Mashed Potatoes
Wild Rice Cranberry Pilaf
Wild Rice
Basic Sage Stuffing
Savory Cranberry Compote
Oven-Dried Pears
Scandinavian Brown Beans with a Kick
Cranberry Sorbet
Ruby Fields: The Cranberry Harvest
Honey Pumpkin Ginger Pie
Honey, Oh Honey
Autumn Squash or Pumpkin Bars with Cranberry Glaze
Oatmeal Chocolate Chip and Craisin Cookies
Mom's Fall Fruit Crisp
Applesauce and Apple Butter, Savory and Sweet
Upsetting the Apple Cart
Rich Applesauce Cake
Cranberry Cordial
Autumn's Bounty: Harvest Meals
Winter
Five Winter Dishes in Five Minutes or Less
Roast Root Salad with Honey Mustard Vinaigrette
Potato, Prosciutto, and Rosemary Pizza
Prosciutto Americano
Carrot? Cashew Bisque
Sweetest Carrots
Squash Soup with Thai Spices
Caramelized Onion Soup
Hungarian Steak and Mushroom Soup
Classic Beef Stock
Winter Vegetable Tagine
Squash Lasagna with Walnuts and Kale
Spicy Bean and Hominy Stew
Heartland Dried Beans and Native Harvest Hominy
Cornmeal-Dusted Panfish
Carnitas
Hello, Goat!
Sausage with Apples and Onions
Chicken Braised with Mexican Spices
The New Breed
Bison Steaks with Blue Cheese Butter
Wild Idea Buffalo
Heartland Blues
Oxtails with Stout and Onions
Braising-A Key Technique for Winter
Lamb Shanks with Garlic and Rosemary
Porketta with Oregano and Fennel
Marinated Beef Pot Roast
We Don't Farm with Headlights
