Prairie Home Cooking: 400 Recipes that Celebrate the by Judith Fertig

By Judith Fertig

The nutrition of the Heartland is convenience nutrition - and is unquestionably again popular. Judith Fertig translates and perfects four hundred homespun classics of the prairie desk, from Homesteaders' Bean Soup to Breslauer Steaks and bird and Wild Rice sizzling Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. additionally incorporated are the superior ethnic dishes, reminiscent of Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.

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Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland

The foodstuff of the Heartland is convenience meals - and is unquestionably again widespread. Judith Fertig translates and perfects four hundred homespun classics of the prairie desk, from Homesteaders' Bean Soup to Breslauer Steaks and poultry and Wild Rice sizzling Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal.

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Louis was also a buffer between the settled east and the wild west. Lewis and Clark left this tiny bastion of civilization for their long trek up the Missouri River to the Pacific Northwest in 1804. By 1817, the first steamboats had come to St. Louis, ushering in a new age in transportation. Samuel Clemens, born in nearby Hannibal, immortalized this era, writing under the name Mark Twain. By 1861, St. Louis had grown to a population of 160,000, and that was before the great influx of German immigrants and of freed slaves from the post-Civil War South.

S Barbecue Gumbo A SALAD HARVEST Watercress and Brie Salad Pear and Pecan Salad with Wheat Beer Vinaigrette Pear, Blue Cheese, and Toasted Walnut Molds Smoked Goat Cheese on Field Greens Wilted Field Greens with Country Ham and Hickory Nuts Green Bean, Walnut, and Feta Salad Warm Italian Green Bean Salad Baby Brussels Sprouts Salad Red Cabbage, Apple, and Blue Cheese Salad Lemon-Sweet Cucumbers Sweet and Sour Cucumber Salad Iowa Pea Salad Winter Garden Vegetable Salad Simple Tomato Salad Firehouse Tomatoes Teardrop Tomato Salad Farmhouse Tomato Aspic with Herbed Buttermilk Dressing Summertime Grilled Succotash Salad Melting Pot Bean Salad Dilled Potato Salad Tri-colored Potato Salad Parsley Pesto Potato Salad Strawtown Dutch Lettuce Great Plains Cracked Wheat Salad Apple-Carrot Coleslaw Italian Olive Salad Smorgasbord Sillsalat Fly-Over Country Duck or Goose Salad Spiced Apple Cider Jelly Salad Raspberries and Red Currants in Honeysuckle Jelly Honeysuckle Berries Fresh Parsley Vinaigrette Mayfair Dressing Creamy Maytag Blue Cheese Dressing Golden Lamb Celery Seed Dressing THE MEAT COURSE Garlic Ribeye Grilled Flank Steak Marinated in Beer, Herbs, and Morels Prairie-Style Hay-Smoked Grilled Steak Santa Fe Trail Smothered Steak North Country Pot Roast with Parsnips and Carrots Vegetable Garden Pot Roast Smoked and Peppered Beef Rib Roast with Yorkshire Pudding New Prague Meatloaf Boiled Beef with Stampotten Great Lakes Goulash German Breslauer Steaks with Egg Noodles Veal T-Bones with Lemon-Butter Sauce Herb-Crusted Grilled Loin of Veal Black Hills Bison Roulades with Wojapi Grilled Pork Tenderloin with Three-Mustard Sauce Iowa Breaded Pork Tenderloin Almond-Crusted Roast Pork Loin with Spiced Pear Stuffing Prize-Winning Barbecued Ribs Cottage Ham and Green Beans Amana Pork Schnitzel Heartland Choucroute Garni Oma's Sauerkraut with White Beans and Pork Braised Red Cabbage, Apples, and Sausage Bratwurst with Caramelized Onion and Apples Wisconsin Dilly Beer Grilled Brats Roasted Italian Sausage, Peppers, and Potatoes Exoduster Stew Grilled Butterflied Leg of Lamb with Thyme and Garlic Cream Sauce Lamb Braised in Claret Herb-Roasted Rabbit CHICKEN AND OTHER BIRDS Orchard Chicken with Cider and Prunes Roast Chicken and Potatoes with Lemon, Garlic, and Herbs Amish Roast Chicken with Tarragon Comfort Food Chicken and Noodles Take-to-the-Picnic Fried Chicken Old-Fashioned Pan-Fried Chicken with Gravy Church Supper Chicken and Wild Rice Hot Dish Smoked Herbed Chicken Grilled Chicken Spiedini with Amogio and Modiga Chicken with Morels Spring Chicken Chicken and Corn Pudding Grilled Turkey Breast with Peanut Sauce Herb-Roasted Duckling High Plains Hunter's Cassoulet Pheasant Baked with Cream Apple Orchard Pheasant Broiled Quail with Red Currant Sauce Roasted Quail on a Bed of Leeks FRESH FISH Rich and Creamy Oyster Stew Scalloped Oysters Baked Walleye Pike Walleye Pike with Fennel and Herbs Grilled Walleye Pike with Tomato-Basil Sauce Grilled Catfish with Green Onion-Horseradish Sauce Brandade with Oven-Dried Tomatoes and Thyme Christmas Eve Baccala Plated Perch Sunflower-Crusted Trout Shaker Poached Lake Fish with Tarragon Cream Sauce Fish Schnitzel Mexican Fish Stew NOODLES DUMPLINGS AND SAVORY PIES Homemade Egg Noodles Fresh Herb Noodles Rosy Beet Noodles with Poppy Seeds and Brown Butter Noodles with Chard and Caramelized Onion Pasta with Cauliflower, Raisins, and Pine Nuts Baked Macaroni and Cheddar Pasta with Tomato Sauce Simmered with Pork Verenicke with Smoked Ham Gravy Bohemian Spaetzle Czech Potato Dumplings Pierogi Bierocks Pork Empanadas Iron Country Pasties Watercress, Bacon, and Goat Cheese Strudel Fly-Over Country Duck Strudel Sour Cream and Onion Kuchen Wild Mushroom Pot Pies with an Herb Crust Vegetable Tartlets in Savory Pastry Potato and Bacon Tourtière Canadian Prairie Tourtière Ranchhand's Pie Shaker Bacon and Egg Pie Polenta-Crusted Italian Sausage Pies Lap of Luxury Chicken Pot Pie Saffron-Crusted Whitefish Pot Pies Eagle River Venison and Cranberry Deep Dish Pie COUNTRY SIDES Golden Poached Apples with Lingonberries Ragout of Morels and Asparagus Czech Baked Barley with Mushrooms Calico Black Beans and Corn Heirloom Bean Ragout Smoked Baked Beans Braised White Beans with Bacon and Pears Swedish Brown Beans with Pears Old-Fashioned Ham and Baby Limas Braised Prairie Greens Fresh Beet Greens with Lemon and Olive Oil Braised Green Cabbage Cabbage and Bacon Boxty Cakes Baby Carrots with Zesty Lemon Dressing Golden Carrot Ring Roasted Corn and Fava Bean Succotash Grilled Corn and Red Pepper Relish Scalloped Peaches-and-Cream Corn Cornhusker Corn Casserole Coddled Crabapples Take-to-the-Picnic Deviled Eggs Gratin of Fresh Fennel Seasoned Green Beans Creamed Garden Peas and New Potatoes Blue Cheese Mashed Potatoes Twice-Baked Morel-Stuffed Potatoes Horseradish Mashed Potatoes Swedish Potato Gratin Blue Cheese Potato Gratin Roasted Root Vegetables Parsley-and-Chive Rice Stuffed Red Peppers with Farmhouse Cheese and Herbs Salsify with Bacon and Pearl Onions Spinach Supreme Yellow Velvet Corn and Squash Scalloped Summer Squash Golden Nugget Custard Swedish Turnip and Carrot Charlotte Zucchini with Summer Herbs FROM THE BREADBASKET Swedish Knackebrod Buttermilk Bannock Indian Fry Bread Potato Lefse Prairie Sunflower Cornbread Irish Potato Griddle Scones Herbed Buttermilk Spoonbread Norwegian Potato Doughnuts Featherweight Yeast Rolls Never-Fail Refrigerator Rolls Caraway Horns Wild Rice Stalks Honey-Wheat Hamburger Buns Saffron Buns for St.

Keep the pancakes warm until ready to serve. To serve, place several griddle cakes on each plate and top them with the creamed chicken. Gingerbread Waffles with Pear Sauce These homey waffles add up to an awfully good reason to get up in the morning. The pear sauce is easy and delicious, but for a quick substitute try applesauce, sautéed apples or pears, maple syrup, or pecans. MAKES ABOUT 6 LARGE WAFFLES, TO SERVE 3 TO 6 FOR THE PEAR SAUCE: 4 ripe pears, peeled, cored, and diced � cup wildflower or other medium-colored honey Juice of ½ lemon FOR THE WAFFLES: 2 cups all-purpose flour 1 tablespoon baking powder � teaspoon salt � cup packed brown sugar � teaspoon ground cinnamon ⅛ teaspoon ground dried ginger 1 cup milk ⅓ cup molasses � cup canola oil or corn oil 1 egg Make the sauce: Place the pears, honey, and ¼ cup water in a saucepan and bring to a boil over medium heat.

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