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The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipesby Renewing The Countryside
Synopses & ReviewsPublisher Comments:“I can never be a boy again standing barefoot in a garden on a sunny day and holding a ripe tomato in my hand—don’t really want to be him anyway—but this lovely book gives me hope that something beautiful that I thought had passed away has actually come full circle and that other people in Minnesota share this same longing for fresh food.” —Garrison Keillor, from the Foreword
Minnesotans live close to the land and love good food, so we expect the best—tasty dishes with the freshest ingredients, locally grown and true to our roots. And this is the kind of culinary regionalism celebrated in The Minnesota Homegrown Cookbook. Here are 100 recipes from 38 of Minnesota’s outstanding chefs and restaurants with a special commitment to locally grown, organic, sustainable cookery. Recipes come from Lucia’s, Café Brenda, Spoonriver, Heartland, New Scenic Café, Angry Trout Café, Restaurant Alma, Brasa, Bryant Lake Bowl, Barbette, Red Stag, Bayport Cookery, Birchwood Café, Hell’s Kitchen, Nosh, and many more bistros and world-class bed & breakfasts from across Minnesota. Mixing the familiar comfort food traditions of Minnesota’s roots with flavorful innovations, these recipes comprise a travel guide through our state, with illustrated profiles of each restaurant, chef, farmer, and uniquely appetizing locale. Synopsis:Recipes from 35 of Minnesota’s outstanding restaurants with a commitment to locally grown, organic, sustainable cookery. Synopsis:This photography rich book is a love song for local food. Through narrating the stories of 31 Minnesota chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate cooking with local, sustainably grown food. The passion of these chefs, and the farmers they work with, sings throughout the pages. This cookbook combines rich traditions and delightful innovations. The mouth-watering fare of world-class bed-and-breakfasts is here, alongside the saucy mix of cultural cuisines from kitchens at the Twin Cities’ Café Brenda, Spoon River, Lucia’s, Heartland, and the delectable slow cooking of eateries like the New Scenic Café in Two Harbors and Minwanjige Café in Strawberry Lake. Mixing the familiar comfort food of Minnesota’s roots in the culture of Northern Europe with the fine new flavors of world cuisine, these recipes comprise a travel guide through Minnesota, with illustrated profiles of chefs and farmers, of food and farms. The Minnesota Homegrown Cookbook is the newest release from Renewing the Countryside (RTC), a Minnesota-based non-profit organization that champions the positive stories of rural revitalization. In additional to developing books, RTC produces educational programming around local foods and sustainable agriculture including the Local Food Hero radio show, the Healthy Local Foods exhibit at the State Fair’s EcoExperience and Green Routes, a sustainable tourism initiative. Synopsis:“I grew up a few steps from a half-acre vegetable garden and it pretty much ruined me for fine dining forever after. When you’ve eaten sweet corn ten minutes removed from the stalk, you’ve experienced intense sensual pleasure at a young age and what can the great chefs of New York and Paris offer to compete with it?” —Garrison Keillor, from the Foreword
Good food is locally grown food. Many of Minnesota’s finest restaurants use locally grown produce and meats to create their finest dishes. The Minnesota Homegrown Cookbook celebrates the best of our state with 100 local recipes from 38 local chefs and restaurants, cafés, and bed & breakfasts using incredibly fresh ingredients from regional farmers, markets, and organic producers. Inspired by these growers and chefs, now you too can be spoiled forever! About the AuthorTim King is a Minnesota organic vegetable farmer and agricultural journalist. He's grown everything from organic garlic to strawberries, apples, bell peppers, and herbs. As a journalist he has written hundreds of articles on organic farming and the workings of the organics industry. Tim is also a cofounder of two Twin Cities farmer's markets, past program manager for the Sustainable Farming Association of Minnesota, a founding board member of the Minnesota Institute for Sustainable Agriculture, and a cofounder of the Whole Farm Cooperative. Alice Tanghe is a food writer with more than 20 years experience. She was the publisher of Minnesota Palate magazine, and is now creating an online version supporting the spirit of \u201cCreating Community Through Local Food.\u201d An avid cook, she\u2019s has more than 500 rare cookbooks in her kitchen. Table of ContentsTable of contents
Foreword by Garrison Keillor Introduction
North Shore Angry Trout Cafe Dockside Fish Market Wild Mushroom-Tomato Bisque Blueberry Cream Tart Smoked Herring with Cranberry Horseradish Sauce
Chez Jude Wild Acres Game Farm Bistro Roasted Chicken Herbs de Provence Meat Rub Yukon Gold and Root Vegetable Mousse Wild Blueberry Maple Crème Brûlée
Ellery House Bed and Breakfast Park Lake Farm Joan’s Strawberry Rhubarb Muffins Featherbed Eggs Jim’s Stuffed French Toast Minnesota Chocolate Cake with Cream Cheese Frosting Cream Cheese Frosting
New Scenic Cafe Bay Produce Northern Waters Smoked Salmon Appetizer Roasted Garlic Vinaigrette Organic Tomato and Herb Oil Appetizer Cilantro Oil Bittersweet Chocolate Ganache Fondue
Pine and Lake Country Prairie Bay Restaurant The Farm on St. Mathias Prairie Bay Pizza Margherita Wild Mushroom Strudel Backlot Bistro Sweet Corn Polenta
Brewed Awakenings Coffeehouse Spica Farm Tomato Coconut Curry Soup Potato Spinach Soup German Potato Stew
Country Bed & Breakfast Steve Anderson Sugarbush Budd’s Country Bed & Breakfast Omelet Lois’s Buttermilk Pancakes
Red River Valley Caribou Grill Double J Elk Strawberry Spinach Salad Corn Chowder Barbecue Bacon Elk Burger
Loghouse & Homestead on Spirit Lake Jake’s Syrup and Natural Products Muskrat Coffee Company Wild Rice Sausage Spirited Baked Apples Spoon Bread in a Mug Glazed Apple Slices Puff Pancake with Strawberry-Almond Butter Maple Pecan French Toast
Minwanjige Cafe Native Harvest Oatmeal Molasses Bread Corn Posole Bison Stew Wild Rice Cranberry Stuffing
Minnesota River Valley The Amboy Cottage Cafe Whole Grain Milling Company Northern Lights Swiss Chard Quiche Butternut Basil Soup Seeded Oat and Potato Bread
Java River Cafe Dry Weather Creek Farm Country Whole Wheat Bread Cranberry Multi-Grain Bread
St. Peter Food Coop Shepherd’s Way Farms Velvety Yam Soup Caprese Salad
Bluff Country Nosh Restaurant & Bar Rochester Farmers Market Grilled Pork Loin with Two-Potato Hash and Elderberry Demi Glace Grilled Lamb Chops with Blue Cheese Bread Pudding and Tomato-Cucumber Relish Roasted Beet Salad Linzer Torte
Dancing Winds Farmstay Retreat Callister Farm Chevron Meatloaf Asparagus with Goat Cheese and Morels on Fettuccine Herb Goat Cheese Quesadillas Callister’s Beer Can Chicken
The Backroom Deli Whole Grain Milling Company DreamAcres Back Room Deli Salsa Back Room Deli Hummus
Scandinavian Inn Hilltop Pastures Family Farm Vegetarian Quiche Scandinavian Inn Herb Potatoes Danish Rødgrød Raspberry Pudding Norwegian Rommegrot Cream Pudding
Twin Cities Area Restaurant Alma and Brasa Otter Creek Growers Sweet Corn Flan Seasonal Greens Souffle Fennel Gratin
Bryant Lake Bowl, Barbette, and Red Stag Moonstone Farm Bryant Lake Bowl Chicken Wings in Barbecue Sauce Bryant Lake Bowl Black River Blue Cheese Dressing Bryant Lake Bowl Dijon Mustard Vinaigrette
Bayport Cookery Thousand Hills Cattle Company Wild Acres Pheasant with Wild Rice Risotto and Dried Cherry Pinot Noir Sauce Beef Tenderloin with Garlic Confit, Wilted Spinach, and Braised Oxtail
Birchwood Cafe Riverbend Farm Farro Carrot Cakes with Fennel Kumquat Pistachio Salad and Carrot Coulis Strawberry Rhubarb Cobbler Roasted Pumpkin Hand Pie
Corner Table Southeast Food Network Spring Lamb with Oranges, Lemons, Green Olives, and Oven-Roasted Potatoes
El Norteño Whole Farm Co-op Enchiladas Suisas
Gardens of Salonica Hill and Vale Farm Zweber Farm Roger’s Farm Fasolakiia Arni (Lamb and Green Beans) Tourlou Rizogalo (Rice Pudding)
Heartland Cedar Summit Midwestern Cassoulet Fresh Vegetable Slaw Asparagus-Barley Risotto Green Gazpacho with Dill Sour Cream
Hell’s Kitchen and Hell’s Kitchen Duluth Silver Bison Ranch Maple-Glazed Bison Sausage Bison Sausage Bread Mahnomin Porridge
Lucia’s Restaurant, Lucia’s Wine Bar, and Lucia’s To Go Fischer Farm Riverbend Farms Porketta (Garlic-Fennel Pork Roast) Beer Batter Walleye Fingers with Maple-Mustard Dipping Sauce
Classic Rosewood Inn Alexis Bailly Vineyard Curried Chutney Spread on Crisp Apple Slices Apple Cranberry Chutney Roasted Green Beans with Sun-dried Tomatoes, Goat Cheese, and Olives Wild Rice-Zucchini Pancakes
Minnesota Landscape Arboretum and Good Life Catering Grilled Gouda Sandwich with Roasted Beets and Arugula Three Sisters Salad Roasted Vegetable Casserole
Cafe Brenda and Spoonriver Restaurant Mill City Farmers’ Market East Indian Potato and Pea Pastries Veggie Burgers
Trotters Café and Bakery Northwoods Organic Produce Carrot Dill Soup Sweet Potato Oat Currant Bread Zesty Cornbread Triple Fruit Scones
Ackowledgments Glossary Local Food Resources Restaurant Directory Index What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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