skip to content
The Sioux Chef's indigenous kitchen Preview this item
ClosePreview this item

The Sioux Chef's indigenous kitchen

Author: Sean Sherman; Beth Dooley
Publisher: Minneapolis : University of Minnesota Press, [2017] ©2017
Edition/Format:   Print book : State or province government publication : EnglishView all editions and formats
Summary:
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 first cookbook, Sherman shares his approach to creating boldly-seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare -- no fry bread or Indian tacos here -- and no European staples  Read more...
You are not connected to the Boise State University Albertsons Library network. Access to online content and services may require you to authenticate with your library. Authenticate here
Getting this item's online copy... Getting this item's online copy...

Find a copy in the library

Getting this item's location and availability... Getting this item's location and availability...

WorldCat

Find it in libraries globally
Worldwide libraries own this item

Details

Genre/Form: Cookbooks
Material Type: Government publication, State or province government publication
Document Type: Book
All Authors / Contributors: Sean Sherman; Beth Dooley
ISBN: 9780816699797 0816699798
OCLC Number: 982091564
Awards: NEMBA (Northeastern Minnesota Book Award) nominee, 2017.
Description: 225 pages : illustrations (chiefly color) ; 27 cm
Contents: Introduction. How to use this book ; (Not) frybread --
Fields and gardens. Roasted corn with wild green pesto ; Three Sisters summertime salad with smoked trout ; Wojape mint sauce ; Locavores and trade-a-vores ; Salad of griddled squash, apples, wild greens, and toasted walnuts : Maple vinaigrette ; Hopniss ; Spring salad with tamarack honey drizzle ; Hopniss ; Deviled duck eggs ; Duck egg aioli ; Wild greens pesto ; Wild greens ; Stuffed squash blossoms ; Sautéed corn mushrooms with fresh corn and fried sage ; Corn mushrooms ; Braised sunflowers (or sunchokes) ; Griddled maple squash ; Gete okosomin : big old squash ; Cedar braised beans ; Crispy bean cakes ; Beans ; Three Sisters mash ; Smoked whitefish and white bean spread ; Sunchokes ; Maple-sage roasted vegetables ; The language of corn ; Simple corn cakes with assorted toppings ; Blue corn cake variation ; Hominy cakes ; Teosinte ; Kneel down bread ; Sioux Chef tamales ; Old-fashioned cornmeal mush with poached eggs ; Amaranth crackers ; Amaranth ; Wild rice cakes ; Sorrel sauce ; Summer's vegetable soup with wild greens ; Missouri River pozole ; Hearty mushroom, sweet potato, and bean soup ; Fish head and wild rice soup ; White bean and winter squash soup ; Smoked turkey and acorn soup ; Squash and apple soup with cranberry sauce ; Black bean and yucca soup with warming spices ; Wozupi : an indigenous farm of the Mdewakanton tribe, Minnesota --
Prairies and lakes. Wild rice ; Real wild rice ; Tatanka Truck fried wild rice bowl ; Wild rice pilaf with wild mushrooms, roasted chestnuts, and dried cranberries ; Mushrooms ; Timpsula cakes with cedar braised beans ; Timpsula ; Smoked whitefish or trout ; Wild rice crusted walleye ; Red Lake walleye : the good fish story ; Herb-roasted fish ; Tatanka Truck sunflower crusted trout ; Cattails ; Grouse with cranberry and sage ; Maple-juniper roast pheasant ; Sweet and sour roast goose with autumn squash and cranberries ; Sage and rose-hip roasted duck. Introduction. How to use this book ; (Not) frybread --
Fields and gardens. Roasted corn with wild green pesto ; Three Sisters summertime salad with smoked trout ; Wojape mint sauce ; Locavores and trade-a-vores ; Salad of griddled squash, apples, wild greens, and toasted walnuts : Maple vinaigrette ; Hopniss ; Spring salad with tamarack honey drizzle ; Hopniss ; Deviled duck eggs ; Duck egg aioli ; Wild greens pesto ; Wild greens ; Stuffed squash blossoms ; Sautéed corn mushrooms with fresh corn and fried sage ; Corn mushrooms ; Braised sunflowers (or sunchokes) ; Griddled maple squash ; Gete okosomin : big old squash ; Cedar braised beans ; Crispy bean cakes ; Beans ; Three Sisters mash ; Smoked whitefish and white bean spread ; Sunchokes ; Maple-sage roasted vegetables ; The language of corn ; Simple corn cakes with assorted toppings ; Blue corn cake variation ; Hominy cakes ; Teosinte ; Kneel down bread ; Sioux Chef tamales ; Old-fashioned cornmeal mush with poached eggs ; Amaranth crackers ; Amaranth ; Wild rice cakes ; Sorrel sauce ; Summer's vegetable soup with wild greens ; Missouri River pozole ; Hearty mushroom, sweet potato, and bean soup ; Fish head and wild rice soup ; White bean and winter squash soup ; Smoked turkey and acorn soup ; Squash and apple soup with cranberry sauce ; Black bean and yucca soup with warming spices ; Wozupi : an indigenous farm of the Mdewakanton tribe, Minnesota --
Prairies and lakes. Wild rice ; Real wild rice ; Tatanka Truck fried wild rice bowl ; Wild rice pilaf with wild mushrooms, roasted chestnuts, and dried cranberries ; Mushrooms ; Timpsula cakes with cedar braised beans ; Timpsula ; Smoked whitefish or trout ; Wild rice crusted walleye ; Red Lake walleye : the good fish story ; Herb-roasted fish ; Tatanka Truck sunflower crusted trout ; Cattails ; Grouse with cranberry and sage ; Maple-juniper roast pheasant ; Sweet and sour roast goose with autumn squash and cranberries ; Sage and rose-hip roasted duck ; Seared duck breast with cider glaze ; Rendering duck or goose fat ; Crispy duck legs ; Duck pâté, with dried apple ; Duck and wild rice pemmican ; Smoked duck or pheasant ; Roast turkey, wild onions, maple squash, and cranberry sauce ; Cider-braised turkey thighs ; Maple-brined smoked turkey ; Rabbit ; Old-fashioned rabbit stew ; Rabbit braised with apples and mint ; Bison ; Bison tartare ; Bison ribs ; The noble way to hunt ; Cedar-raised bison ; Braising. An ancient method ; Indigenous tacos ; Tanka ; Bison wasna ; Hunter's stew ; Grilled bison skewers with wojape ; Taniga ; Lamb sausage ; Venison chops with apples and cranberries ; Venison or elk stew with hominy --
Nature's sweets, teas and refreshing drinks. Sunflower cookies ; Edible flowers ; Autumn harvest cookies ; Corn cookies ; Amaranth bites ; Chocolate pecan bites ; Chestnuts ; Raspberry-rosehip sauce ; Acorn and wild rice cakes ; Popped amaranth cakes (alegria) ; Wild rice pudding ; Ricing moon ; Sunflower milk sorbet ; Sunflowers ; Sweet corn sorbet ; Hazelnut maple sorbet ; Wild rice sorbet ; Maple squash sorbet with cranberry sauce ; Blueberry-raspberry-bergamot spoon sweet ; Wild apple sauce (savory or sweet) ; Caramelized seed mix ; Roasted in the shell sunflower seeds ; Indigenous granola ; Native granola bars ; Seed savers snacks ; Roasted maple seed ; Toasted pumpkin and squash seeds ; Toasted sunflower seeds ; Maple bruleed squash with blueberries ; Tobacco ; Teas and refreshing drinks. Labrador tea ; Cedar tea ; Mint tea ; Bergamot teas ; Raspberry leaf tea ; Chaga ; Sumac lemonade ; The firewater myth. The indigenous pantry. Sunny butter ; Indigenous flours ; Wild rice flour ; Vegetable flour ; Acorn meal flour ; Hazelnut flour ; Chestnut flour ; Indigenous stocks ; Wild rice stock ; Corn stock ; Cedar bean stock ; Fish, game, meat stock ; Wojape ; Sprouts ; Puffed wild rice ; Ramps ; Corn nuts ; Dried mushrooms ; Dried apple slices ; Tapping trees : more than maple ; Maple wine and vinegar ; Native herbs and seasonings ; Culinary ash ; Staghorn sumac ; Mineral salt ; Smoked salt --
Indigenous partners and guides. Chef Rich Francis : Scallops with Three Sisters reduction and four medicines ; Chef Karlos Baca : Navajo tea-smoked quail with manoomin fritter, pickled cholla, and lichii sauce ; Nourishing tradition ; Chef Lois Ellen Frank : Coriander-cured elk with dried chokecherry sauce ; Chef Andrea Murdoch : Inca trail mix ; Chef Brian Tatsukawa : J.D. Kinlacheeny's chilchin (sumac) pudding ; Terri Arnie's blue corn mush ; Chef Freddie Bitsoie : Corn broth ; Felicia Cocotzin Ruiz : Two-fruit jam scattered with seeds ; Valerie Segrest : WIld berries with amaranth --
Feasts of the moon. Spirit plate ; Dinner of the Blossom Moon, Waabigwani-giizis ; Dinner of the Chokecherry Moon, Canpasapa wi ; Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis ; Feast of the Wild Rice Moon, Maoominike-giizis ; Dinner of the Little Spirit Moon, Gichi-manidoo-giizis ; Feast of the Sorcerer and the Eagle, Mixteco-inspired menu ; Owamni and the Buffalo-sky.
Responsibility: Sean Sherman ; with Beth Dooley.

Abstract:

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 first cookbook, Sherman shares his approach to creating boldly-seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare -- no fry bread 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 embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised 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 work is 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.
Retrieving notes about this item Retrieving notes about this item

Reviews

Editorial reviews

Publisher Synopsis

"The expansive book is a goldmine of ingredients and techniques at once familiar and unusual to the average non-Native Minnesotan."-City Pages"An edible connection to the gifts of this land-and a Read more...

 
User-contributed reviews

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.