Sioux Chef's Indigenous Kitchen

Item Information
Item#: 9780816699797
Author Sherman & Dooley
Cover Hardback
On Hand 2
On Order 0

2018 James Beard Award Winner: Best American CookbookNamed one of the Best Cookbooks of 2017 by NPR,The Village Voice, SmithsonianMagazine, UPROXX,New York Magazine,San Francisco Chronicle,Mpls. St. PaulMagazineand othersHere is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his
eakout book,The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vi
ant, healthful, at once elegant and easy.Sherman dispels outdated notions of Native American fare—no fry
ead or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates em
ace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac,timpsulaor wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar
aised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.The Sioux Chef's Indigenous Kitchenis a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Table of Contents
ContentsIntroductionHow to Use This Book(Not) Fry
eadFields and GardensRoasted Corn with Wild Green PestoThree Sisters Summertime Salad with Smoked TroutWojape Mint SauceLocavores and Trade-a-voresSalad of Griddled Squash, Apples, Wild Greens, and Toasted WalnutsMaple VinaigretteSpring Salad with Tamarack Honey DrizzleHopnissDeviled Duck EggsDuck Egg AioliWild Green PestoWild GreensStuffed Squash BlossomsCorn MushroomsSautéed Corn Mushrooms with Fresh Corn and Fried SageBraised Sunflowers (or Sunchokes)Griddled Maple SquashGete Okosomin—Big Old SquashCedar Braised BeansBeansCrispy Bean CakesThree Sisters MashSmoked Whitefish and White Bean SpreadSunchokesMaple-Sage Roasted VegetablesThe Language of CornSimple Corn Cakes with Assorted ToppingsBlue Corn Cake VariationHominy CakesTeosinteKneel Down BreadSioux Chef TamalesOld-fashioned Cornmeal Mush with Poached EggsAmaranthAmaranth CrackersWild Rice CakesSorrel SauceSummer's Vegetable Soup with Wild GreensMissouri River PozoleHearty Mushroom, Sweet Potato, and Bean SoupFish Head and Wild Rice SoupWhite Bean and Winter Squash SoupWozupi—An Indigenous Farm of the Mdewakanton Tribe, MinnesotaSmoked Turkey and Acorn SoupSquash and Apple Soup with Cranberry CoulisBlack Bean and Yucca Soup with Warming SpicesPrairies and LakesWild RiceReal Wild RiceTatanka Truck Fried Wild Rice BowlWild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried CranberriesMushroomsTimpsula Cakes with Cedar Braised BeansTimpsulaSmoked Whitefish or TroutCattailsWild Rice Crusted WalleyeRed Lake Walleye—the Good Fish StoryHerb-roasted FishTatanka Truck Sunflower Crusted TroutMaple-Juniper Roast PheasantGrouse with Cranberry and SageSweet and Sour Roast Goose with Autumn Squash and CranberriesSeared Duck Breast with Cider GlazeSage and Rosehip Roasted DuckCrispy Duck LegsRendering Duck or Goose FatDuck Pate, Preserved Apple Stock, and Dried AppleDuck and Wild Rice PemmicanSmoked Duck or PheasantRoast Turkey, Wild Onions, Maple Squash, and Cranberry CoulisMaple-
ined Smoked TurkeyCider Braised Turkey ThighsRabbitOld-fashioned Rabbit StewRabbit Braised with Apples and MintBisonBison TartarThe Noble Way to HuntBison RibsBraising, an Ancient MethodCedar Braised BisonGrilled Bison Skewers with WojapeIndigenous TacosTankaBison WasnaTanigaHunter's StewChurro Lamb SausageVenison Chop with Apples and CranberriesVenison or Elk Stew with HominySweets and TeasSunflower CookiesEdible FlowersCorn CookiesAutumn Harvest CookiesAmaranth BitesChocolate Pecan BitesChestnutsRaspberry-Rosehip SauceAcorn and Wild Rice CakesPopped Amaranth Cakes (Alegría)Wild Rice PuddingRice MoonSunflower Milk SorbetSunflowersSweet Corn SorbetHazelnut Maple SorbetWild Rice SorbetMaple Squash Sorbet with Cranberry CoulisBlueberry-Raspberry-Bergamot Spoon SweetWild Apple Sauce (Savory or Sweet)Caramelized Seed MixRoasted in the Shell Sunflower SeedsRoasted Maple SeedsIndigenous GranolaNative Granola BarsMaple Bruleed Squash with BlueberriesTobaccoTeas and Refreshing DrinksLa
ador TeaCedar TeaThe Firewater MythMint TeaBergamot TeaRaspberry Leaf TeaChagaSumac LemonadeThe Indigenous PantrySunny ButterIndigenous FloursWild Rice FlourVegetable FlourAcorn Meal FlourHazelnut FlourChestnut FlourIndigenous StocksWild Rice StockCorn StockFish, Game, Meat StockWojapeSproutsWild Onions and RampsPuffed Wild RiceCorn NutsDried MushroomsTapping Trees—More Than MapleMaple Wine and VinegarNative Herbs and SeasoningsStaghorn SumacMineral SaltCulinary AshIndigenous Partners and GuidesChef Rich Francis —Scallops with Three Sisters Reduction and Four MedicinesChef Karlos Baca —La
ador Tea Smoked Quail with Manoomin Fritter and WojapeChef Lois Ellen Frank — Juniper Cured Elk with Dried Chokecherry SauceChef Andrea Murdoch — Inca Trail MixChef Freddie Bitsoie — Corn BrothChef Brian TatsukawaJD Kinlacheeny's Chilchin (Sumac) PuddingTerri Ami's Blue Corn MushFelicia Cocotzin Ruiz — Two Fruit Jam Scattered with SeedsValerie Segrest — Wild Berries with AmaranthNourishing TraditionFeasts of the MoonSpirit PlateDinner of the Blossom Moon, Waabigwani-giizisDinner of the Chokecherry MoonDinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizisFeast of the Wild Rice MoonDinner of the Little Spirit Moon, Gichi-manidoo-giizisFeast of the Sorcerer and the EagleOwamni and the Buffalo SkyAcknowledgmentsResourcesPhotography CreditsIndex