New Prairie Kitchen: Stories and Seasonal Recipes from Chefs, Farmers, and Artisans of the Great Plains
Format: PDF / Kindle (mobi) / ePub
Author Summer Miller introduces readers to the phenomenal talent emerging from America's breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. New Prairie Kitchen will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer.
about how it uses locally sourced food. Few establishments, however, can match Clayton舗s ability to share how the bison served for dinner that night was raised, the time it takes to churn butter, or even the educational process required on both sides of the table to bring food from the farm to the fork. Everything舒tomato marmalade, antique clocks, canned peaches, a chef舗s table舒has a story, which is why eating at The Grey Plume feels like a dinner party at your best friend舗s house. Places with
mentor in the Twin Cities taught me the authentic method for these Mexican staples, it舗s hard to be satisfied with anything less. We don舗t have a stove at the restaurant, so we get creative with how we use the grill舒like for boiling water and panfrying. When the tomatoes ripen and the fish are biting at the lake, then you know it舗s time to fire up the coals. 舒Michael Haskett M.B. HASKETT DELICATESSEN | SIOUX FALLS, SD CHARRED SALSA AND TACO TOPPINGS 3 large, ripe tomatoes 1 red bell pepper
hold a cob over a medium bowl and scrape it with the back of your knife to release the rest of the corn juice. Set aside. Layer cheesecloth over a fine-mesh strainer. Leave some cloth hanging over the sides so you can wrap and twist it later. Place the strainer over the bowl of corn juice. In your food processor fitted with the S blade, process the corn kernels in batches until the consistency is a fine pulp. Pour the corn pulp and any juice into the prepared strainer. Pull up the sides of the
Crust, 162 ŠŠŠŠŠŠŠŠŠGoat Cheese Sorbet with Peanut Brittle Cookies, 214 ŠŠŠŠŠŠŠŠŠStrawberry Shortcake with Rhubarb Compote, 52 ŠŠŠŠŠŠŠŠŠSweet-Corn Custard with Ground Cherries, 99 ŠŠŠŠŠŠŠŠŠToast with Homemade Ricotta and Fresh Strawberry Jam, 97 Deweese, Nebraska, 110, 228 Dittman, Doug, 95 Dittman, Krista, 33, 95, 220 Double K Farms, 90, 226 Dried Fruit and Pumpkin Seed Granola, 167 Dunekacke, Travis, 119, 196, 220, 228 Dutch Girl Creamery, 43, 85舑86, 227 Dwight, Nebraska, 16, 121,
with Peanut Brittle Cookies, 214 South Dakota, 2, 14, 47, 52, 78舑81, 100, 161舑2, 167舑8, 208, 226, 228, 229 Spalding, Nebraska, 170, 227 Spaghetti Squash Carbonara, 204 Spice-Rubbed Slow-Cooker Pork, 196 Spicy Brussels Sprouts, 122 Spring, 17, 20, 24, 27, 35, 47, 52, 69, 125, 139 Spring Garlic Soup, 27 Spring Salad with Egg, Bacon, and Fingerling Potatoes, 20 Squash ŠŠŠŠŠŠŠŠŠBobwhite Quail with Butternut Squash and Honey舑Butter Apples, 136 ŠŠŠŠŠŠŠŠŠButternut Squash Pie with Cinnamon