The Sioux Chef’s Indigenous Kitchen
November 6, 2017 by Jenny
The Sioux Chef’s Indigenous Kitchen by
Sean Sherman and Beth Dooley is a title unlike any other that I
have been fortunate to review.
Chef Sherman was born in 1974 on the Pine Ridge Reservation in
South Dakota. He soaked up everything he could about Native
American cuisine through elders, cookbooks and magazines and has
been cooking for 27 years.
His true vision became clear in 2014 when he made his way to Minneapolis and founded The Sioux Chef. His team consists of Anishinaabe, Mdewakanton Dakota, Navajo, Northern Cheyenne, Oglala Lakota, Wahpeton-Sisseton Dakota and are ever growing. They are chefs, ethnobotanists, food preservationists, adventurers, foragers, caterers, event planners, artists, musicians, food truckers and food lovers.
This cookbook focuses on real indigenous food not the Indian fry bread of folklore – American fruits and vegetables, the wild and foraged ingredients, game and fish are the staples of true indigenous cuisine. The stars of Chef Sherman’s dishes are locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking. He also shares his approach to creating boldly seasoned foods that are vibrant, healthful and both elegant and easy.
No European staples such as wheat flour, dairy products, sugar, and domestic pork and beef are utilized in these recipes. 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, recipes include 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 Sioux Chef’s Indigenous Kitchen provides a rich education and a delectable introduction to the modern cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders. This book shares a wealth of information, delicious food and lovely photographs.
Special thanks to the University of Minnesota Press for sharing the following recipe with our members and for providing three copies of this beautiful book in our contest below.
Squash and apple soup with fresh
cranberry sauce
Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T’áǧa Yužápi
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
Serves 4 to 6
This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.
- 2 tablespoons sunflower oil
- 1 wild onion, chopped, or ¼ cup chopped shallot
- 2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
- 1 tart apple, cored and chopped
- 1 cup cider
- 3 cups Corn Stock, page 170, or vegetable stock
- 1 tablespoon maple syrup or more to taste
- Salt to taste
- Sumac to taste
- Cranberry Sauce, page 108, or chopped fresh cranberries for garnish
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil. Reduce the heat and simmer until the squash is very tender, about 20 minutes. With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm. Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, forthcoming October 2017)
The publisher is offering three copies of this book to EYB Members in the US . One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 12th, 2017.
Categories
- All Posts (6609)
- Antipasto (1984)
- Author Articles (241)
- Book News (918)
- Cookbook Giveaways (942)
- Cookbook Lovers (247)
- Cooking Tips (97)
- Culinary News (298)
- Food Biz People (537)
- Food Online (756)
- Holidays & Celebrations (257)
- New Cookbooks (139)
- Recipes (1440)
- Shelf Life With Susie (231)
- What's New on EYB (129)
Archives
Latest Comments
- Starry_Joce on Beatrix Bakes Another Slice Cookbook Giveaway
- Starry_Joce on Zaytinya – Cookbook Giveaway
- Starry_Joce on Second Helpings – Cookbook Giveaway
- LaurenE on Flavorama Cookbook Giveaway
- LaurenE on Hot Sheet – Cookbook Giveaway
- LaurenE on Every Last Bite Cookbook Giveaway
- LaurenE on Anything’s Pastable and Pasta Giveaway
- LaurenE on Second Helpings – Cookbook Giveaway
- LaurenE on Sugarcane – Cookbook Giveaway
- Starry_Joce on Anything’s Pastable and Pasta Giveaway