Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine

Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine

Andrew George

Language: English

Pages: 176

ISBN: B00FD3YBUY

Format: PDF / Kindle (mobi) / ePub

Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine

Andrew George

Language: English

Pages: 176

ISBN: B00FD3YBUY

Format: PDF / Kindle (mobi) / ePub


Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière.

Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.

Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.

The Big Book of Vegan Recipes: More Than 500 Easy Vegan Recipes for Healthy and Flavorful Meals

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

The Super Mom's Guide to Simply Super Sweets and Treats for Every Season: 80 Cakes, Cookies, Pies, and Snacks for Perfectly Imperfect Moms

Start and Run Your Own Coffee Shop and Lunch Bar: Expert Advice from an Author Who Has Been There, Done it, and Still is Doing it

Drink More Whiskey!: Everything You Need to Know About Your New Favorite Drink

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

marinade, and let sit for a minimum of 1 hour in refrigerator. In a large frying pan on medium-high heat, panfry steaks 6–8 minutes on each side for rare, 10–12 minutes for medium. Remove steaks, reduce heat to medium, and add berries and red wine. Simmer for 20 minutes until reduced by half. Add demiglace and bring to boil. Season with salt and pepper, and serve over steaks. Wine-Braised Buffalo Ribs The Canadian-born Métis actor and singer Tom Jackson hosted a fundraising dinner for a local

(prepared in a terrine, an earthenware vessel) at a number of banquets. If you don’t own a terrine, you can use a loaf pan.The dish is served cold, and the loaf is sliced, like a pâté. Make it at least a day before serving, as it needs to set overnight. Makes 6–8 servings Vegetables 4 tbsp olive oil 4 red bell peppers, seeded and quartered 4 yellow bell peppers, seeded and quartered 4 Japanese eggplants 4 zucchini Preheat broiler to high. Brush 2 tbsp oil on bell peppers laid on a cookie

tsp salt, for cooking noodles On a large cutting board, sift together all-purpose and semolina flours with salt. Make a well in the center, break eggs into it, and add olive oil. Whisk with fork, gradually incorporating flour from sides of well. When mixture becomes too thick to mix with fork, knead with your hands for 8–12 minutes, until smooth. Wrap dough and let rest for 1 hour. Cut dough into 4 segments. Roll through pasta machine to desired thickness. Cut into desired pasta shape, or leave

simmering on the woodstove for anyone who might stop by. It makes a great base for Elk Stew (p. 93) and other stews and soups. Makes 4 cups (1 L) 3 lb (1.5 kg) venison bones 8 cups (2 L) cold water 1 large carrot, chopped 1 large onion, chopped 1 celery stalk, chopped 1 bouquet garni (p. 14) 18 Modern Native Feasts Preheat oven to 350°F (180°C). In a large stock pot on high heat, add all ingredients, in order listed, and bring to a boil. With a slotted spoon, remove scum from surface. Reduce

cup (125 mL) dried chopped nori (seaweed) 1 tsp curry powder 2 tbsp chopped fresh dill 3 cups (750 mL) all-purpose flour 4 tsp baking powder 2 eggs, beaten salt, to taste ground black pepper, to taste Preheat a deep fryer to 350°F (180°C). Note: A healthier alternative is to cook fritters in a cast-iron frying pan with minimal oil on medium-low heat, like a pancake. In a small bowl, mix clams, onions, celery, seaweed, curry powder, and dill, and set aside. In a large bowl, mix flour, baking

Download sample

Download