Monday, October 23, 2017

Excited to try...

I'm excited about the book I bought at the nearby Birchbark Books and Native Arts this weekend:
The Sioux Chef's Indigenous Kitchen by Sean Sherman [his Instagram], 2017,  University of MN Press.

I'm interested to read about the food culture and ethnobotany of my region, and I may even try some recipes, like these corn cakes with toppings and a berry sauce called wojape--recipes here.

2 comments:

The Crow said...

Looks good.

Frex said...

It does!
The Sioux Chef doesn't use any dairy products, but here's a local recipe for Wild Rice pudding (or, porridge)--could replace the cream with water...
Hell's Kitchen Mahnomin Porridge

Ingredients:


4 cups cooked wild rice


1/2 cup roasted, cracked hazelnuts


1/2 cup dried blueberries


1/4 cup sweetened dried cranberries


1/4 cup pure maple syrup


1 cup heavy whipping cream

Directions:


In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes.
Ladle into bowls and serve immediately.
Serves 4.