Description
Book SynopsisRecipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future—for food, farming, and humankind
Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing.
More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy—and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates.
Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season’s bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature’s “fast foods,” the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota’s student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today’s food labels and trends.
Beth Dooley looks back into ingredients’ healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
Trade Review"Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen."—Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen
"Beth Dooley’s The Perennial Kitchen is not only a cookbook but also a guide for how to transform our food and agriculture systems. The regenerative agriculture practices described here are good for the planet—and delicious!"—Danielle Nierenberg, president, Food Tank, and 2020 recipient of the Julia Child Award
"Dooley’s goal, really, is to connect readers with the farmers, ranchers, processors, and artisans—many of them Black, Indigenous, and POC—who are boldly growing grains, beans, meats, fruits, and vegetables in ways that build up, rather than degenerate, our soil and water."—Midwest Home
"Through Beth’s experience on the board of The Good Acre, a St. Paul-based food hub and teaching center, she’s developed an expertise in writing recipes for institutional audiences, and we’re grateful she’s bringing those skills to this project."—Crumb
"The Perennial Kitchen provides recipes that bring out the best in a wide range of ingredients coming out of a new generation of Minnesota farms."—Star Tribune
"The Perennial Kitchen is a cookbook that manages to be both universal and forward-looking."—Civil Eats
"If you’re looking for a cookbook that is more than a farm-to-table guide, pick up a copy of The Perennial Kitchen."—Hutchinson Leader
"Whether you are a foodie looking for new recipes to try or someone committed to nature, the environment and good food, The Perennial Kitchen has a lot to offer."—Northern Gardener
"The sum of our daily choices will ultimately impact our collective future. If you are hungry for hope and comfort, cooking is a great place to start."—Minnesota Women’s Press
"A great addition to any kitchen."—Northern Wilds
Table of ContentsContents
Introduction: View from the Kitchen
How This Book Works
1. Perennial Pantry
Grains
General Cooking Instructions
Barley
Buckwheat
Dried Field Corn
Kernza®
Oat Groats
Millet
Rye Berries
Wheat Berries
Wild Rice
Beans
Black Beans
Black Eyed Peas
Cannellini
Chickpeas
Cranberry
Fava
Great Northern
Hidatsa Shield
Jacob’s Cattle
Split Peas
Tiger’s Eye
Good Mother Stallard
Ireland Creek Annie
Kidney
Lentils
Lima
Navy
Pinto
Soy
Flour
Barley Flour
Buckwheat Flour
Cornmeal and Flour
Hazelnut Flour
Millet Flour
Oat Flour
Rye Flour
Wheat Flour
Kernza® Flour
Wild Rice Flour
Cooking Oils
American Hazelnut Oil
Flax Seed Oil
Hemp Seed Oil
Sunflower Oil
Pumpkin Seed Oil
Camelina Oil
Pennycress Oil
Vinegars
Fruit Vinegar
Maple Vinegar
Nuts
American Hazelnuts
Black Walnuts
Chestnuts
Hickory Nuts
Sunflower Seeds
Sweets
Honey
Maple Syrup and Maple Sugar
Sorghum
Apple Syrup
2. Milling and Baking
Flour Power
Grain of Change
Multi-grain Crackers
Oats
Oat Crackers
Hazelnut Parmesan Crisps
Buckwheat Crepes
Birchwood Café Sunday Pancakes & Waffles
Cornmeal and Corn Flour
Maple Wild Rice Cornbread
Dark and Tangy Beer Bread
Fresh Herb Focaccia
Barley Bread
Real Rye Bread
Bead is Gold (Loafing Around)
Drunken Cheesy Garlic Bread
Mushroom Bread Pudding
Breakfast Bread Pudding
Fresh Herbed Butter
Sunny Butter
Hazelnut Butter
Hazelnut Chocolate Spread
3.Gardens and Forests
Plant Forward Plates
Garden Perennials
Herbed Dipping Oil
The Basic Vinaigrette
Heartland Gold! Camelina and Sunflower Oil
Hazelnut Vinaigrette
Maple-Mustard Vinaigrette
Pesto!
The All American Hazelnut
Hazelnut Pesto
Garlic Scape Pesto
Garlic Scape Herb Butter & Radish Toasts
A Cook’s Garlic Glossary
Black Garlic
Asparagus
Asparagus Pesto
Asparagus and Radish Salad in Bacon Vinaigrette
Radishes
PDQ Radish Salsa
Many Bean and Tomato Salad
Fennel and White Bean Salad
Scarlet and Gold Beet Salad
Sunchokes, Morels, and Asparagus with Toasted Hazelnuts
Roasted Root Vegetables (with Bonus Hummus!)
Roast Root Veggie Hummus
Sauteed Hukurei Turnips, Greens, and Cranberries
Garlicky Greens
Roasted Garlic Bulbs
4. Fields Forever
The Artisan Grain Chain
Grain by Artisan Grain: General Cooking Instructions
Barley
Buckwheat
Field Corn
Oats
Rye
Wheat
Kernza®
Sorghum
Wild Rice
Sprouting Artisan Grains
Oatmeal Plus
Breakfast Crème Brule
Forever Green Granola
Polenta with Fried Eggs
Cool Beans
Many Bean Hummus
Mini Bean Cakes
Spicy-Sweet Roast Chickpeas
Wild Rice, Mushroom, and Hazelnut Pilaf
Cranberry, Chestnut, and Barley Pilaf
Rye Berry and Roast Sweet Potato Pilaf
Hazelnut No-Meatballs with Hazelnut Tzatziki
Forever Green Grain Salad
Heartland Bean and Grain Pot
Heartland Pozole
Whole Oat Risotto with Squash and Sage
Ricotta Gnocchi
5. The Chicken and the Egg
The Pecking Order
Picnic Deviled Eggs
A Simple Persian Scramble
Crustless Quiche
Say Cheese?
Herbed Chevre
Country Style Cheddar Spoon Bread
Perfect Roast Chicken – The Spatchcock Method
Chicken with Mushrooms, Squash, and Sage Butter
Chicken Liver Pate
Thanksgiving Turkey with Bacon Whiskey Glaze
Cornbread Chestnut Stuffing
Turkey Sausage and Apple Sauté
Duck Breasts with Spiced Currant Sauce
6. Barnyard and Smokehouse
Grazing for Change
Cooking Grass Fed Beef
Cowboy Steak
Beef Short Ribs with Lemon and Thyme
Skirt Steak
Behind the Grass Fed Label
Best Burgers
Back Home on the Range
Bison Pot Roast
Pork
Hmong Stir-Fried Pork with Baby Bok Choy
Roast Pork with Apple Hazelnut Salsa
Pork Chops with Black Currant Sauce
Meatless No More
Sticky Lamb Ribs
Lamb and Potato Suugo (Spiced Lamb Stew)
Goat Chili
Rabbit with Mustard
7. The Communal Pot
Hale and Hardy Soups, Stews, and One Dish Fare
Stocking Up
Chicken Stock
Old Fashioned Stock
Brown Stock
Bone Broth
Robust Roast Vegetable Stock
Springtime Asparagus Soup
Ginger-Maple Squash Soup
Market Soup with Asian Spices
Chicken Soup for the Winter Weary
Sausage and White Bean Soup
Farmhouse Beef and Barley Stew
Creamy Cauliflower, Onion, and Cheddar Bake
Shepherd’s Pie
Wild Rice Hot Dish
8. Sweetland
Nature’s Treats
Double Oatmeal Cookies
Baking Day
European Currant Cookies
Hazelnut Chocolate Chip Cookies
Cream Filled Chocolate Wafers
Shortbread
Ginger Rye Hermits
Hazelnut Fruit Bars
Double Nutty Biscotti
Puffy Treats
Forever Green Granola Bars
Toffee Bars
Triple Ginger Rye Cake
Maple Pumpkin Spice Cake
Holiday Fruitcake
Blue Fruit Cheesecake
Cherry Clafoutis
A is for Apples
Best Apple Pie! Oh My!
Double Pie Crust
Gingered Berry Crumble
Pavlova with Kiwi Berries and Currants
Hazelnut Gelato with Strawberry Rhubarb Sauce
Strawberry Rhubarb Sauce
Wild Rice Pudding
Hazelnut Brittle
9. Preserving the Seasons
Yes You Can (Make Jams, Jellies, Pickles, and More)
Pickled Garlic
Pickled Asparagus
Apple Butter, Savory and Sweet
Oat Milk and Grain-Based Dishes
Rosemary Currant Sauce
Tart and Tangy Gooseberry Sauce
Old Fashioned Ginger Rhubarb Conserve
Honeyed Honeyberry Jam
Splendid Strawberry Jam
Current Jam
Radical Hospitality: The Sister Sisters of Madison, Minnesota
Elderberry-Ginger-Honey Syrup
Elderflower Syrup
Apple Honey
Resources
Foods for Our Future
Acknowledgments
Index
