Description
Book SynopsisTrade Review "If you have ever wondered what it would be like to have Birchwood Cafe's delectable 'good real food' at home, the answer is here in this book. It will rejuvenate our commitment to healthier cooking with the best of Minnesota!"—Lucia Watson
"Birchwood is more than a cafe—it is a community. For close to seventy-five years this little corner has become a vibrant gathering place where neighbors, farmers, families, and friends come together around food. The stories, recipes, and the people who make it all happen are embodied in this beautiful book, bringing the Birchwood experience into our homes and kitchens and onto our tables."—Michael Ableman, farmer and author of From the Good Earth, On Good Land, and Fields of Plenty*
"Fresh organic food with purpose and right tribe; the Birchwood Cafe is the Blue Zone of Minneapolis! This gracious and simple cafe has a big presence in our lives—Marshall’s tasty food and Tracy’s social activism have led the way for many healthy and sustainable initiatives and have us all thinking about where our food comes from. Now, you can bring this delicious, conscious, and healthful way of life into your own kitchen."—Dan Buettner, National Geographic Fellow and New York Times best-selling author of Blue Zones Solution: Eating and Living Like the World’s Healthiest People
"I had no problem slotting the recipes into our lives. These were all foods that we wanted to eat together, as a family, after a busy day. They "—Heavy Table
"Clear and concise recipes for fresh and healthy foods paired with profiles of the farmers Paulsen and Singleton make this a great gift for the healthy eater or vegetarian."—St. Paul Pioneer Press
"Locavores will love The Birchwood Cafe Cookbook. . . The seasonal chapters of this new tome show home cooks how to use the freshest ingredients in their cooking."—Minnesota Monthly
"This is truly a cookbook for all seasons, including ones you didn’t even know we had."—City Pages
Table of ContentsContents
Introduction: An Invitation to Cook from Birchwood Cafe Owner Tracy Singleton
Chef Marshall Paulsen
Using This Cookbook
A Note about Our Ingredients
Spring
Herby Radmann, Bullfrog Fish Farm, Menomonie, Wisconsin
Gail and Maurice Smith, DragSmith Farm, Barron, Wisconsin
Asparagus, Cheddar, and Quinoa Savory Waffle (GF)
Spring Egg Scramble (GF)
Smoked Trout Quiche
Basic Pastry Crust
Carrot Ginger Soup (V) (GF)
Potato Beet Salad (V) (GF)
Pesto Perfect!
Sundried Tomato Pesto (GF)
Arugula Basil Pesto (GF)
Cilantro Cashew Pesto (V) (GF)
Mint Jalapeño Pesto (GF)
Watercress Mint Chermoula (Moroccan Pesto) (V) (GF)
Spring Vegetable Pizza
Marinated White Beans
White Bean Spread
Turkey Salad with Avocado Puree (GF)
Millet Crusted Trout (GF)
Red Pepper Chickpea Puree (GF)
Rhubarb Pecan Bars
Rhubarb Brown Sugar Scones
Summer
Greg and Mary Reynolds, Riverbend Farm, Delano, Minnesota
Steven Read and Jodi Ohlsen Read, Shepherd’s Way Cheese, Nerstrand, Minnesota
Egg and Bacon Sandwich
Vive La France French Toast with Macerated Berries and Honey Roasted Almonds
Chilled Sweet Pea and Mint Soup (V) (GF)
Strawberry Salad with Garlic Chèvre Mousse (GF)
Honey Roasted Almonds (V) (GF)
Tour de France Turkey Burger
Red Grape Rosemary Salsa
Blue Cheese Walnut Spread
Roasted Scape Mayo
Sesame Green Bean and Quinoa Salad (V) (GF)
Summer Vegetable Flatbread
Grilled Pork Chop with Polenta (GF)
Strawberry and Rhubarb Cornmeal Cobbler
Chocolate Crinkle Cookies
Scorch
Tim Fischer, Fischer Family Farms Pork, Waseca, Minnesota
Konstantin Berkovski, Minneapolis, Minnesota
Sweet Corn Chipotle Coulis (GF)
Sweet Corn Wheat Berry Savory Waffle
Stone Fruit Salsa (V) (GF)
Breakfast Black Beans and Rice with Avocado Puree (GF)
Cucumber Basil Gazpacho (V) (GF)
Heirloom Tomato Plate (GF)
Sweet Corn Chèvre Mousse (GF)
Spicy Peanut Penne Salad (V)
Three Bean Salad with Horseradish Vinaigrette (V) (GF)
Veggie Baba Ganoush Pizza (V)
Black Bean Quinoa Burger (V) (GF)
Avocado Chèvre Mousse (GF)
Heirloom Tomato Sweet Corn BLT
Sweet Corn Risotto (GF)
Grilled Corn with Crème Fraiche (GF)
Seed Crackers (V)
Vegan Stone Fruit Maple Quinoa Crisp (V) (GF)
Vegan Blueberry Muffins (V)
Autumn
Peterson’s Limousin Beef, Osceola, Wisconsin
Jack Hedin, Featherstone Farm, Rushford, Minnesota
Cinnamon Apple Farro Pancakes
Seasoned Butter (GF)
Apple Cinnamon Butter
Radish Butter
Cilantro Butter
Lemon Pepita Butter
Mint Honey Butter
Autumn Vegetable Quiche
Chicken Spaetzle Soup
Maple Squash Soup (V) (GF)
Apple and Alemar Salad with Cranberry Vinaigrette (GF)
Cherry Hazelnut Turkey Salad (GF)
Limousin Beef Brisket with Maple Squash Mash and Aronia Berry Coulis (GF)
Braised Beef Pizza
Limousin Beef Sandwich with Roasted Pear Mayo
Apple Walnut Scones
Caramelitas
Dusk
Jim Riddle, Blue Fruit Farm, Winona, Minnesota
John Peterson, Ferndale Market, Cannon Falls, Minnesota
Bacon Blueberry Black Currant Oatmeal (GF)
Squash Parsnip Tofu Scramble (V) (GF)
Chili Bean Chili! (V) (GF)
Spicy Tofu and Quinoa Salad (V) (GF)
Beet Chèvre Terrine (GF)
Chicken Confit (GF)
Chicken Confit Mushroom Pizza
Cranberry Gastrique (V) (GF)
Parsnip Pear Sandwich (V)
Birchwood Burger with Mushroom Duxelle
Chicken Marsala
Lemon Hazelnut Sea Salt Cookies
Sweet Potato Pie w
