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The Northern Heartland Kitchen

BuchGebunden
264 Seiten
Englisch
University of Minnesota Presserschienen am28.09.2011
More than two hundred recipes to satisfy seasonal appetitesmehr

Produkt

KlappentextMore than two hundred recipes to satisfy seasonal appetites
Details
ISBN/GTIN978-0-8166-6735-2
ProduktartBuch
EinbandartGebunden
FormatGenäht
Erscheinungsjahr2011
Erscheinungsdatum28.09.2011
Seiten264 Seiten
SpracheEnglisch
MasseBreite 211 mm, Höhe 234 mm, Dicke 28 mm
Gewicht726 g
Artikel-Nr.12941174
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
ContentsIntroduction: Seasonal AppetitesTen Good Reasons to Eat Seasonal and LocalThe Local KitchenBuying a Piece of the Farm: Community Supported AgricultureAutumnFive Fall Dishes in Five Minutes or LessRoast Mushroom, Red Pepper, and Sage PizzaSmoked Trout, Apple, and Fennel Salad in Cider VinaigretteSmoked Fish on the North ShoreFresh Chestnut SoupAmerican ChestnutsWild Rice and Wild Mushroom SoupChanterellesCurried Vegetable SoupAsian Chicken Noodle SoupSimple Chicken StockGinger Squash and Apple SoupUniversity of Minnesota ApplesProsciutto-Wrapped Tilapia with SageFarm-Raised FishBeer-Braised Pork Chops with PearsSeasonal BeersVenison Medallions with Juniper and GinHanger Steak with Fresh Horseradish SauceSure Fire Roast DuckAu Bon Canard, Caledonia, MinnesotaDuck ConfitPheasant with Hard Cider, Apples, and ChestnutsRabbit with Pancetta and FennelQuick Roast Herb ChickenThanksgiving Bird-Fast!Turkey TalkTurkey or Chicken Pot Pie with Cheddar Chive Cobbler CrustHarvest Stuffed SquashPicking PumpkinsHeartland Polenta with Mushroom RagoutHeartland PolentaBarley Pilaf with Chickpeas and Autumn VegetablesNew Grain ExchangeSpicy Savoy ColeslawSilky ChardNo Fail KaleHorseradish and Honey-Glazed Root VegetablesCaramelized Brussels Sprouts Roast Broccoli or Cauliflower with Garlic and Hot PepperThanksgiving Mashed PotatoesWild Rice Cranberry PilafWild RiceBasic Sage StuffingSavory Cranberry CompoteOven-Dried PearsScandinavian Brown Beans with a KickCranberry SorbetRuby Fields: The Cranberry HarvestHoney Pumpkin Ginger PieHoney, Oh HoneyAutumn Squash or Pumpkin Bars with Cranberry GlazeOatmeal Chocolate Chip and Craisin CookiesMom´s Fall Fruit CrispApplesauce and Apple Butter, Savory and SweetUpsetting the Apple CartRich Applesauce CakeCranberry CordialAutumn´s Bounty: Harvest MealsWinterFive Winter Dishes in Five Minutes or LessRoast Root Salad with Honey Mustard VinaigrettePotato, Prosciutto, and Rosemary PizzaProsciutto AmericanoCarrot¬ Cashew BisqueSweetest CarrotsSquash Soup with Thai SpicesCaramelized Onion Soup Hungarian Steak and Mushroom SoupClassic Beef StockWinter Vegetable TagineSquash Lasagna with Walnuts and KaleSpicy Bean and Hominy StewHeartland Dried Beans and Native Harvest HominyCornmeal-Dusted PanfishCarnitasHello, Goat!Sausage with Apples and OnionsChicken Braised with Mexican SpicesThe New BreedBison Steaks with Blue Cheese ButterWild Idea BuffaloHeartland BluesOxtails with Stout and OnionsBraising-A Key Technique for WinterLamb Shanks with Garlic and RosemaryPorketta with Oregano and FennelMarinated Beef Pot Roast We Don´t Farm with Headlightsmehr

Autor

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.