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The Perennial Kitchen

Simple Recipes for a Healthy Future
BuchGebunden
216 Seiten
Englisch
University of Minnesota Presserschienen am18.05.2021
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.mehr

Produkt

KlappentextRecipes 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.
Details
ISBN/GTIN978-1-5179-0949-9
ProduktartBuch
EinbandartGebunden
FormatGenäht
Erscheinungsjahr2021
Erscheinungsdatum18.05.2021
Seiten216 Seiten
SpracheEnglisch
MasseBreite 183 mm, Höhe 231 mm, Dicke 25 mm
Gewicht839 g
Artikel-Nr.1060825
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
ContentsIntroduction: View from the KitchenHow This Book Works1. Perennial PantryGrainsGeneral Cooking InstructionsBarleyBuckwheatDried Field CornKernza®Oat GroatsMilletRye BerriesWheat BerriesWild RiceBeansBlack BeansBlack Eyed PeasCannelliniChickpeasCranberryFavaGreat NorthernHidatsa ShieldJacob´s CattleSplit PeasTiger´s EyeGood Mother StallardIreland Creek AnnieKidneyLentilsLimaNavyPintoSoyFlourBarley FlourBuckwheat FlourCornmeal and FlourHazelnut FlourMillet FlourOat FlourRye FlourWheat FlourKernza® FlourWild Rice FlourCooking OilsAmerican Hazelnut OilFlax Seed OilHemp Seed OilSunflower OilPumpkin Seed OilCamelina OilPennycress OilVinegarsFruit VinegarMaple VinegarNutsAmerican HazelnutsBlack WalnutsChestnutsHickory NutsSunflower SeedsSweetsHoneyMaple Syrup and Maple SugarSorghumApple Syrup2. Milling and BakingFlour PowerGrain of ChangeMulti-grain CrackersOatsOat Crackers  Hazelnut Parmesan CrispsBuckwheat CrepesBirchwood Café Sunday Pancakes & WafflesCornmeal and Corn FlourMaple Wild Rice CornbreadDark and Tangy Beer BreadFresh Herb FocacciaBarley BreadReal Rye BreadBead is Gold (Loafing Around)Drunken Cheesy Garlic BreadMushroom Bread PuddingBreakfast Bread Pudding Fresh Herbed ButterSunny ButterHazelnut ButterHazelnut Chocolate Spread3.Gardens and ForestsPlant Forward PlatesGarden PerennialsHerbed Dipping OilThe Basic VinaigretteHeartland Gold! Camelina and Sunflower OilHazelnut VinaigretteMaple-Mustard VinaigrettePesto!The All American HazelnutHazelnut PestoGarlic Scape PestoGarlic Scape Herb Butter & Radish ToastsA Cook´s Garlic GlossaryBlack GarlicAsparagusAsparagus PestoAsparagus and Radish Salad in Bacon VinaigretteRadishesPDQ Radish SalsaMany Bean and Tomato SaladFennel and White Bean SaladScarlet and Gold Beet Salad Sunchokes, Morels, and Asparagus with Toasted HazelnutsRoasted Root Vegetables (with Bonus Hummus!)Roast Root Veggie HummusSauteed Hukurei Turnips, Greens, and CranberriesGarlicky GreensRoasted Garlic Bulbs4. Fields ForeverThe Artisan Grain ChainGrain by Artisan Grain: General Cooking InstructionsBarleyBuckwheatField CornOatsRyeWheatKernza®SorghumWild RiceSprouting Artisan GrainsOatmeal PlusBreakfast Crème BruleForever Green GranolaPolenta with Fried EggsCool BeansMany Bean HummusMini Bean CakesSpicy-Sweet Roast ChickpeasWild Rice, Mushroom, and Hazelnut PilafCranberry, Chestnut, and Barley PilafRye Berry and Roast Sweet Potato Pilaf Hazelnut No-Meatballs with Hazelnut TzatzikiForever Green Grain SaladHeartland Bean and Grain PotHeartland PozoleWhole Oat Risotto with Squash and SageRicotta Gnocchi5. The Chicken and the EggThe Pecking OrderPicnic Deviled EggsA Simple Persian ScrambleCrustless QuicheSay Cheese?Herbed ChevreCountry Style Cheddar Spoon BreadPerfect Roast Chicken - The Spatchcock MethodChicken with Mushrooms, Squash, and Sage ButterChicken Liver PateThanksgiving Turkey with Bacon Whiskey GlazeCornbread Chestnut StuffingTurkey Sausage and Apple SautéDuck Breasts with Spiced Currant Sauce6. Barnyard and SmokehouseGrazing for ChangeCooking Grass Fed BeefCowboy SteakBeef Short Ribs with Lemon and ThymeSkirt SteakBehind the Grass Fed LabelBest BurgersBack Home on the RangeBison Pot RoastPorkHmong Stir-Fried Pork with Baby Bok ChoyRoast Pork with Apple Hazelnut SalsaPork Chops with Black Currant SauceMeatless No MoreSticky Lamb RibsLamb and Potato Suugo (Spiced Lamb Stew)Goat ChiliRabbit with Mustard7. The Communal PotHale and Hardy Soups, Stews, and One Dish FareStocking UpChicken StockOld Fashioned StockBrown StockBone BrothRobust Roast Vegetable StockSpringtime Asparagus SoupGinger-Maple Squash SoupMarket Soup with Asian SpicesChicken Soup for the Winter WearySausage and White Bean SoupFarmhouse Beef and Barley StewCreamy Cauliflower, Onion, and Cheddar BakeShepherd´s PieWild Rice Hot Dish8. SweetlandNature´s TreatsDouble Oatmeal CookiesBaking DayEuropean Currant CookiesHazelnut Chocolate Chip CookiesCream Filled Chocolate WafersShortbreadGinger Rye HermitsHazelnut Fruit BarsDouble Nutty BiscottiPuffy Treats Forever Green Granola BarsToffee BarsTriple Ginger Rye CakeMaple Pumpkin Spice CakeHoliday FruitcakeBlue Fruit CheesecakeCherry ClafoutisA is for ApplesBest Apple Pie! Oh My!Double Pie CrustGingered Berry CrumblePavlova with Kiwi Berries and CurrantsHazelnut Gelato with Strawberry Rhubarb SauceStrawberry Rhubarb SauceWild Rice PuddingHazelnut Brittle9. Preserving the SeasonsYes You Can (Make Jams, Jellies, Pickles, and More)Pickled GarlicPickled AsparagusApple Butter, Savory and SweetOat Milk and Grain-Based DishesRosemary Currant SauceTart and Tangy Gooseberry SauceOld Fashioned Ginger Rhubarb ConserveHoneyed Honeyberry JamSplendid Strawberry JamCurrent JamRadical Hospitality: The Sister Sisters of Madison, MinnesotaElderberry-Ginger-Honey SyrupElderflower SyrupApple HoneyResourcesFoods for Our FutureAcknowledgmentsIndexmehr

Autor

Beth Dooley is author or coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota's Bounty, The Birchwood Cafe Cookbook, Savory Sweet: Simple Preserves from a Northern Kitchen, Sweet Nature: A Cook's Guide to Using Honey and Maple Syrup, and The Sioux Chef's Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter's Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis.

Mette Nielsen's photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota's Bounty, and was a coauthor of Savory Sweet and Sweet Nature.