Savoring the Seasons of the Northern Heartland

Embracing traditional cooking of the diverse people of the Upper Midwest - from 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.

Beth Dooley is a writer and teacher Lucia Watson is the well-known chef of Lucia's, and a 2004 James Beard Award nominee for Best Chef/Midwest. She lives in Minneapolis

Acknowledgments

vii

Introduction

ix

Milling and Baking

Breads, Muffins, and Griddle Cakes

3

(52)

Henhouse and Dairy

Chicken, Eggs, and Cheese

55

(50)

Barnyard and Smokehouse

Farmhouse Meats

105

(34)

Seasonal Kettle

Hot and Cold Soups

139

(24)

The Communal Pot

One-Dish Meals

163

(24)

North Woods and Prairies

Large and Small Game

187

(24)

Deep Lakes and Swift Streams

Freshwater Fish

211

(28)

Backyard Gardens and Sacred Paddies

Vegetables and Wild Rice

239

(42)

Preserves and Pickles

Sweet and Savory Embellishments

281

(18)

Come for Coffee

Cakes, Cookies, and Bars

299

(42)

Pride of the Heartland

Pies, Puddings, and Sweets

341

(30)

Index

371

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Savoring the Seasons of the Northern Heartland

Summary

Author Biography

Table of Contents

Supplemental Materials