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.
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.
Looks good.
ReplyDeleteIt does!
ReplyDeleteThe 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.