The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
160The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
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Overview
This photography rich book is a love song for local food. Through narrating the stories of 31 Minnesota chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate cooking with local, sustainably grown food. The passion of these chefs, and the farmers they work with, sings throughout the pages.
This cookbook combines rich traditions and delightful innovations. The mouth-watering fare of world-class bed-and-breakfasts is here, alongside the saucy mix of cultural cuisines from kitchens at the Twin Cities’ Café Brenda, Spoon River, Lucia’s, Heartland, and the delectable slow cooking of eateries like the New Scenic Café in Two Harbors and Minwanjige Café in Strawberry Lake. Mixing the familiar comfort food of Minnesota’s roots in the culture of Northern Europe with the fine new flavors of world cuisine, these recipes comprise a travel guide through Minnesota, with illustrated profiles of chefs and farmers, of food and farms.
The Minnesota Homegrown Cookbook is the newest release from Renewing the Countryside (RTC), a Minnesota-based non-profit organization that champions the positive stories of rural revitalization. In additional to developing books, RTC produces educational programming around local foods and sustainable agriculture including the Local Food Hero radio show, the Healthy Local Foods exhibit at the State Fair’s EcoExperience and Green Routes, a sustainable tourism initiative.
Product Details
ISBN-13: | 9781616739515 |
---|---|
Publisher: | Voyageur Press |
Publication date: | 05/15/2008 |
Series: | Homegrown Cookbooks |
Sold by: | Barnes & Noble |
Format: | eBook |
Pages: | 160 |
File size: | 39 MB |
Note: | This product may take a few minutes to download. |
About the Author
Garrison Keillor is a native Minnesotan. His old-style radio variety show, A Prairie Home Companion, has reported on the world of Midwestern winters, Lutherans, and Norwegian bachelor farmers since 1974. He is the author of more than 30 books.
Tim King is a Minnesota organic vegetable farmer and agricultural journalist. He's grown everything from organic garlic to strawberries, apples, bell peppers, and herbs. As a journalist he has written hundreds of articles on organic farming and the workings of the organics industry. Tim is also a cofounder of two Twin Cities farmer's markets, past program manager for the Sustainable Farming Association of Minnesota, a founding board member of the Minnesota Institute for Sustainable Agriculture, and a cofounder of the Whole Farm Cooperative. Alice Tanghe is a food writer with more than 20 years experience. She was the publisher of Minnesota Palate magazine, and is now creating an online version supporting the spirit of "Creating Community Through Local Food." An avid cook, she's has more than 500 rare cookbooks in her kitchen.
Alice Tanghe is a food writer with more than 20 years experience. She was the publisher of Minnesota Palate magazine, and is now creating an online version supporting the spirit of \u201cCreating Community Through Local Food.\u201d An avid cook, she\u2019s has more than 500 rare cookbooks in her kitchen.
Tim King is a Minnesota organic vegetable farmer and agricultural journalist. He's grown everything from organic garlic to strawberries, apples, bell peppers, and herbs. As a journalist he has written hundreds of articles on organic farming and the workings of the organics industry. Tim is also a cofounder of two Twin Cities farmer's markets, past program manager for the Sustainable Farming Association of Minnesota, a founding board member of the Minnesota Institute for Sustainable Agriculture, and a cofounder of the Whole Farm Cooperative. Alice Tanghe is a food writer with more than 20 years experience. She was the publisher of Minnesota Palate magazine, and is now creating an online version supporting the spirit of "Creating Community Through Local Food." An avid cook, she's has more than 500 rare cookbooks in her kitchen.
Garrison Keillor is a native Minnesotan. His old-style radio variety show, A Prairie Home Companion, has reported on the world of Midwestern winters, Lutherans, and Norwegian bachelor farmers since 1974. He is the author of more than 30 books.
Table of Contents
Table of contents
Foreword by Garrison Keillor
Introduction
North Shore
Angry Trout Cafe
Dockside Fish Market
Wild Mushroom-Tomato Bisque
Blueberry Cream Tart
Smoked Herring with Cranberry Horseradish Sauce
Chez Jude
Wild Acres Game Farm
Bistro Roasted Chicken
Herbs de Provence Meat Rub
Yukon Gold and Root Vegetable Mousse
Wild Blueberry Maple Crème Brûlée
Ellery House Bed and Breakfast
Park Lake Farm
Joan’s Strawberry Rhubarb Muffins
Featherbed Eggs
Jim’s Stuffed French Toast
Minnesota Chocolate Cake with Cream Cheese Frosting
Cream Cheese Frosting
New Scenic Cafe
Bay Produce
Northern Waters Smoked Salmon Appetizer
Roasted Garlic Vinaigrette
Organic Tomato and Herb Oil Appetizer
Cilantro Oil
Bittersweet Chocolate Ganache Fondue
Pine and Lake Country
Prairie Bay Restaurant
The Farm on St. Mathias
Prairie Bay Pizza Margherita
Wild Mushroom Strudel
Backlot Bistro Sweet Corn Polenta
Brewed Awakenings Coffeehouse
Spica Farm
Tomato Coconut Curry Soup
Potato Spinach Soup
German Potato Stew
Country Bed & Breakfast
Steve Anderson Sugarbush
Budd’s Country Bed & Breakfast Omelet
Lois’s Buttermilk Pancakes
Red River Valley
Caribou Grill
Double J Elk
Strawberry Spinach Salad
Corn Chowder
Barbecue Bacon Elk Burger
Loghouse & Homestead on Spirit Lake
Jake’s Syrup and Natural Products
Muskrat Coffee Company
Wild Rice Sausage
Spirited Baked Apples
Spoon Bread in a Mug
Glazed Apple Slices
Puff Pancake with Strawberry-Almond Butter
Maple Pecan French Toast
Minwanjige Cafe
Native Harvest
Oatmeal Molasses Bread
Corn Posole Bison Stew
Wild Rice Cranberry Stuffing
Minnesota River Valley
The Amboy Cottage Cafe
Whole Grain Milling Company
Northern Lights Swiss Chard Quiche
Butternut Basil Soup
Seeded Oat and Potato Bread
Java River Cafe
Dry Weather Creek Farm
Country Whole Wheat Bread
Cranberry Multi-Grain Bread
St. Peter Food Coop
Shepherd’s Way Farms
Velvety Yam Soup
Caprese Salad
Bluff Country
Nosh Restaurant & Bar
Rochester Farmers Market
Grilled Pork Loin with Two-Potato Hash and Elderberry Demi Glace
Grilled Lamb Chops with Blue Cheese Bread Pudding and Tomato-Cucumber Relish
Roasted Beet Salad
Linzer Torte
Dancing Winds Farmstay Retreat
Callister Farm
Chevron Meatloaf
Asparagus with Goat Cheese and Morels on Fettuccine
Herb Goat Cheese Quesadillas
Callister’s Beer Can Chicken
The Backroom Deli
Whole Grain Milling Company
DreamAcres
Back Room Deli Salsa
Back Room Deli Hummus
Scandinavian Inn
Hilltop Pastures Family Farm
Vegetarian Quiche
Scandinavian Inn Herb Potatoes
Danish Rødgrød Raspberry Pudding
Norwegian Rommegrot Cream Pudding
Twin Cities Area
Restaurant Alma and Brasa
Otter Creek Growers
Sweet Corn Flan
Seasonal Greens Souffle
Fennel Gratin
Bryant Lake Bowl, Barbette, and Red Stag
Moonstone Farm
Bryant Lake Bowl Chicken Wings in Barbecue Sauce
Bryant Lake Bowl Black River Blue Cheese Dressing
Bryant Lake Bowl Dijon Mustard Vinaigrette
Bayport Cookery
Thousand Hills Cattle Company
Wild Acres Pheasant with Wild Rice Risotto and Dried Cherry Pinot Noir Sauce
Beef Tenderloin with Garlic Confit, Wilted Spinach, and Braised Oxtail
Birchwood Cafe
Riverbend Farm
Farro Carrot Cakes with Fennel Kumquat Pistachio Salad and Carrot Coulis
Strawberry Rhubarb Cobbler
Roasted Pumpkin Hand Pie
Corner Table
Southeast Food Network
Spring Lamb with Oranges, Lemons, Green Olives, and Oven-Roasted Potatoes
El Norteño
Whole Farm Co-op
Enchiladas Suisas
Gardens of Salonica
Hill and Vale Farm
Zweber Farm
Roger’s Farm
Fasolakiia Arni (Lamb and Green Beans)
Tourlou
Rizogalo (Rice Pudding)
Heartland
Cedar Summit
Midwestern Cassoulet
Fresh Vegetable Slaw
Asparagus-Barley Risotto
Green Gazpacho with Dill Sour Cream
Hell’s Kitchen and Hell’s Kitchen Duluth
Silver Bison Ranch
Maple-Glazed Bison Sausage
Bison Sausage Bread
Mahnomin Porridge
Lucia’s Restaurant, Lucia’s Wine Bar, and Lucia’s To Go
Fischer Farm
Riverbend Farms
Porketta (Garlic-Fennel Pork Roast)
Beer Batter Walleye Fingers with Maple-Mustard Dipping Sauce
Classic Rosewood Inn
Alexis Bailly Vineyard
Curried Chutney Spread on Crisp Apple Slices
Apple Cranberry Chutney
Roasted Green Beans with Sun-dried Tomatoes, Goat Cheese, and Olives
Wild Rice-Zucchini Pancakes
Minnesota Landscape Arboretum and Good Life Catering
Grilled Gouda Sandwich with Roasted Beets and Arugula
Three Sisters Salad
Roasted Vegetable Casserole
Cafe Brenda and Spoonriver Restaurant
Mill City Farmers’ Market
East Indian Potato and Pea Pastries
Veggie Burgers
Trotters Café and Bakery
Northwoods Organic Produce
Carrot Dill Soup
Sweet Potato Oat Currant Bread
Zesty Cornbread
Triple Fruit Scones
Ackowledgments
Glossary
Local Food Resources
Restaurant Directory
Index
Foreword
I grew up a few steps from a half-acre vegetable garden and it pretty much ruined me for fine dining forever after. When you've eaten sweet corn ten minutes removed from the stalk, you've experienced intense sensual pleasure at a young age and what can the great chefs of New York and Paris offer to compete with it?
My father John loved sweet corn and most other fresh vegetables, also raspberries and strawberries, and after Christmas he pored over the seed catalogues with all the varieties with names like race horses, Contender, Kentucky Wonder, Little Marvel, Early Perfection, Silver Queen, Early Prolific, and I recall a broccoli called the Brigadier. And also Detroit Supreme Beets. He was a Minnesota farm boy and even after we moved to the outskirts of Minneapolis, he preferred to butcher his own chickens rather than buy the plastic-wrapped stuff at Super Valu. In the spring, he plowed the half acre and planted the rows - the strawberry beds and raspberry patch lay to the east so he planted melons and cucumbers on the west side of the plot, a regiment of corn to the rear, the pole beans and tomatoes and peas and root crops in the middle - and as we ate the last Mason jars of Mother's canned goods from the shelves in the laundry room and cleaned out the freezer, we awaited the glories of July and August and September.
In sweet corn season, Mother fixed Sunday dinner or weekday supper, got the pot roast or meatloaf or hot dish all set, and had a big pot of water boiling on the stove before we kids were dispatched to pick the corn. We picked an armload and started husking it as we walked to the house and put thenaked ears in the boiling water for a few minutes, the prayer was said, the platter of steaming corn on the cob was brought to the table, we distributed it with tongs and slathered it with butter and salted it and ate it in our hands, chewing the kernels off either in lateral or circular fashion, and we never ever said, "This sure is good sweet corn!" Never. You'd only say that if somebody served you week-old storebought corn, to make them feel better. The ten-minute corn was beyond goodness - it was a spiritual experience, proof that God exists and that He loves you, and there is no need to compliment God on the sweet corn, what's necessary is to love this gift and enjoy it, and we did.
There were six of us children, so labor was cheap, and the soil was good black loam, and the output of that half-acre was just prodigious. Awesome, in fact. The gross yield of forty tomato plants can give you daily salads, bushels of tomatoes to stew and can, and bags of tomatoes to take to relatives in the city. But the greatest prize is for the boy hoeing the tomatoes who reaches down and rescues one and wipes the dust off and bites into it. That is pure pleasure, a privilege offered to few, and after it, you will never be happy with any tomato you buy in a store. You hold it to your nose and there is no tomatoness there whatsoever. It was bred for shelf life and strip-mined in Mexico, or the Imperial Valley of California, and artificially ripened, and now it has no more tomato essence than your shoe. This is why vinaigrette dressing was invented: to provide some flavor for denatured vegetables.
Where I grew up in the late Forties and Fifties, in Brooklyn Park township along the Mississippi five miles north of the Minneapolis city limits, there were truck farms - "truck" here means "miscellany," not the motorized vehicle - that raised vegetables for sale at the Farmers Market near downtown. There was a farm that specialized in radishes and onions and another that mostly raised strawberries. The Fishers had a big asparagus operation, and Fred Peterson raised sweet corn and peas, and there were potato farms north of us along the West River Road and over towards Osseo. A boy could hop on his bike and ride off any summer morning and find work there, put in eight hours picking potatoes and earn 50 cents an hour plus a bag of unsellable scabby potatoes to take home for supper.
My family was in the first wave of settlement after World War II. My dad got a G.I. loan to buy lumber and he built the house himself on an acre of cornfield he bought from Fred Peterson, and other houses sprang up near us, and all of them had big vegetable gardens. That was the beauty of the acre lot: you put a house and yard on half of it and farmed the other half. When the value of land zoomed in the late Sixties, people sold off that back half-acre. It was ironical - the urge to have some land on which to raise a garden led to a land rush that wiped out the gardens - and soon the lovers of sweet corn and tomatoes had to settle far from the city and endure long commutes.
And most of us children who grew up on fresh tomatoes went off to live lives that did not include a garden. All but one of my father's siblings - Lawrence, Jim, Eleanor, Elizabeth, Bob, Josephine - had vegetable gardens of considerable breadth and variety, and none of my five siblings raise their own food and neither do I. We all became city dwellers and had better things to do with our time. We went to the movies. We stayed late at the office. We dashed from home to a meeting and then back to the office and en route, hungry, we saw the golden arches and drove up to the intercom and got the burger and fries and ate it as we drove. There was no McTomato or McCorn on the menu.
The co-op movement of the Seventies placed a premium on Local and Organic and that has led us back toward the garden. In my neighborhood co-op I can occasionally find tomatoes that smell of tomato and if I drive over to Wisconsin in the summer I will eventually find a pickup truck parked by a field and a big sign SWEET CORN and a boy sitting in the shade. And if my wife and I go to the right restaurant, we will find a menu that tells where the salad comes from and where the fish was caught and who raised the cow who provided the strip steak, which is always of interest.
I can never be a boy again standing barefoot in a garden on a sunny day and holding a ripe tomato in my hand - don't really want to be him anyway - but this lovely book gives me hope that something beautiful that I thought had passed away has actually come full circle and that other people in Minnesota share this same longing for fresh food. Back in my childhood, the Sunday paper sometimes ran stories about What The World Will Be Like In The Year 2000 and, in addition to travel by rocket cars and living in glass-domed houses, the futurists agreed that people in 2000 would take their meals in the form of pills. This did not strike us as something to look forward to. The futurists were thinking only of convenience - we are a restless people and notoriously impatient and so you might assume that we'd prefer to have dinner in the form of capsules, gulp them down, save ourselves the trouble - but in fact we have a secret longing for pleasure too. We are some of the hardest working people on the planet, and we deserve a little reward now and then. A fresh tomato, sliced, with chilled cucumber and pepper and onion. An ear of corn. Six small red potatoes, boiled in their skins. All of it homegrown. From this, one can regain faith in divine providence and restore a sense of the kindness and beauty of the world and resolve to rise up tomorrow and try to do what needs to be done.