The Sioux Chef's Indigenous kitchen
Here is real food: Indigenous American fruits and vegetables, wild and foraged grains, 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 breakout book, The Sioux Chef's...
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| Main Authors: | , |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Minneapolis :
University of Minnesota Press,
[2017]
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Table of Contents:
- Introduction. How to use this book
- (Not) frybread
- Fields and gardens. Roasted corn with wild greens 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 dressing
- Hopniss
- Spring salad with tamarack honey drizzle
- 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 (alegría)
- 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 Ami'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, Waabigwanii-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 Great Spirit Moon, Gichi-manidoo-giizis
- Feast of the Sorcerer and the Eagle, Mixteco-inspired menu
- Owamni and the Buffalo-sky.
