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Savoring the Seasons of the Northern Heartland

2004
Authors:

Beth Dooley and Lucia Watson

Savoring the Seasons of the Northern Heartland

200 recipes blending bold, new flavors with the traditional foods of the Upper Midwest—now in paperback!

Embracing the traditional cooking of the diverse peoples of the Upper Midwest—from the Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong—Beth Dooley and Lucia Watson present more than two hundred recipes for the modern kitchen, many with seasonal variations to take advantage of the freshest fruits and vegetables available.

The lore alone, not to mention the good food, makes Savoring the Seasons of the Northern Heartland worth having. It brings to life the intriguing culinary heritage of a part of the country so often and so lamentably overlooked.

Lynne Rosetto Kasper, author of The Splendid Table

Embracing the traditional cooking of the diverse peoples of the Upper Midwest—from the Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong—Beth Dooley and Lucia Watson present more than two hundred recipes for the modern kitchen, many with seasonal variations to take advantage of the freshest fruits and vegetables available.

With this inspiring array of recipes, you can start with Radish and Cucumber Salad, feast on Grilled Coho Salmon with Lemon-Ginger Marinade, and then top it off with the Best Sugar Cookies. Along the way, Savoring the Seasons of the Northern Heartland is sprinkled with historical photographs and the lively stories behind recipes handed down for generations.

Savoring the Seasons of the Northern Heartland

Beth Dooley is a writer and teacher whose books include The Heartland: New American Cooking, Prevention’s Quick and Healthy Pasta, and Peppers Hot and Sweet. She is a contributing editor to Mpls/St. Paul Magazine, and her work has also appeared in Fine Cooking and NPR’s The Splendid Table. She lives in Minneapolis.


Lucia Watson is the well-known chef of Lucia’s, one of Minneapolis’s top restaurants, and a 2004 James Beard Award nominee for Best Chef/Midwest. She has been published in Fine Cooking and teaches cooking throughout the Midwest. She lives in Minneapolis.

Savoring the Seasons of the Northern Heartland

The lore alone, not to mention the good food, makes Savoring the Seasons of the Northern Heartland worth having. It brings to life the intriguing culinary heritage of a part of the country so often and so lamentably overlooked.

Lynne Rosetto Kasper, author of The Splendid Table

Much more than just a collection of recipes.

The Land

A book rich in its knowledge, coherence, and usefulness.

New York Times Book Review

Offer updated recipes of the traditional foods of the Upper Midwest.

Minneapolis Star Tribune

This book is like a cozy chat with Grandma, when Grandma is the best cook in the country. I guarantee you’ll learn something new about the foods that made us who we are.

Jo Marshall, Villager

Savoring the Seasons of the Northern Heartland

CONTENTS

Acknowledgments

Introduction

MILLING AND BAKING Breads, Muffins,s and Griddle Cakes
HENHOUSE AND DAIRY Chicken, Eggs, and Cheese
BARNYARD AND SMOKEHOUSE Farmhouse Meats
SEASONAL KETTLE Hot and Cold Soups
THE COMMUNAL POT One-Dish Meals
NORTH WOODS AND PRAIRIES Large and Small Game
DEEP LAKES AND SWIFT STREAMS Freshwater Fish
BACKYARD GARDENS AND SACRED PADDIES Vegetables and Wild Rice
PRESERVES AND PICKLES Sweet and Savory Embellishments
COME FOR COFFEE Cakes, Cookies, and Bars
PRIDE OF THE HEARTLAND Pies, Puddings, and Sweets

Index