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 technologiesas well as rediscovering heritage practicesto enrich regional selections.
Dooley shows that far from being a sacrifice, eating in season and locally is a tribute to the year’s changing richesencouraging 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.
|Publisher:||University of Minnesota Press|
|Product dimensions:||8.20(w) x 9.30(h) x 1.00(d)|
About the Author
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.
Table of Contents
Introduction: Seasonal Appetites Ten Good Reasons to Eat Seasonal and Local The Local KitchenBuying a Piece of the Farm: Community Supported Agriculture
AutumnFive 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 BirdFast! 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 CordialAutumn’s Bounty: Harvest Meals
WinterFive 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 BraisingA 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