Book Information: Heartland

heartland Book Information: HeartlandHeartland

The Cookbook

by Judith Fertig

Price: $35.00
ISBN-13: 9781449400576
ISBN-10: 1449400574
Size: 9 1/2 x 10 in.
Page Count: 304 pages

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Judith Fertig Appearances for Heartland

heartland Judith Fertig Appearances for HeartlandApril 28, 11 a.m. to noon
“The Heartland Garden in Spring” talk and signing
Symphony Showhouse
47 W. 53rd St.
Kansas City, MO

April 28, 1:00 to 3:00 p.m.
Signing
The Kansas City Store
314 Ward Parkway
Kansas City, MO
816-756-1997

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Heartland: The Cookbook Reviews

heartland Heartland: The Cookbook Reviews“Judith Fertig’s “Heartland: The Cookbook” has everything you’d hope to find in a cookbook that features recipes from the great American Midwest. Besides great dishes for beef, like Morel-Grilled Rib-Eye, you’ll enjoy offerings for breakfast casseroles, soufflés, salads and more, using cheese, such as Iowa’s renowned Maytag blue. … Like the hardy folks who settled the Midwest, “Heartland” will endure — and endear.” ––Savannah Now http://bit.ly/q7WXCx

“There are two views of the Midwest which Heartland sets out to defy: 1) that nothing grows there anymore except vast tracts of soy and wheat; and 2) that the food is traditional, bland and purged of ethnic flavor. The Midwest, Fertig counters, is the home of a burgeoning small-farm movement, a culinary heritage enriched by decades of immigration, and a host of artisanal producers: La Quercia’s smoked meats, Maytag blue cheese, Minnesota wild rice. The photographs are expansive, the recipes farmhouse-earthy — but also just a trifle chic, like a Farm Girl Cosmo made with rhubarb syrup.” ––NPR http://n.pr/lSFctm

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Heartland: The Cookbook

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Smoked Goat Cheese

heartland cheese Smoked Goat Cheese—From Heartland / Andrews McMeel Publishing

Makes 8 Ounces

This has become one of the staples at our house. I use it crumbled over salads or pasta, stuffed into cherry tomatoes, spread on a sandwich with roasted chicken and baby greens, stirred into soups, or blended with cream cheese for a dip. If you like, use a fresh Heartland chèvre such as Capriole from Greenville, Indiana; Donnay Dairy in Kimball, Minnesota; or Prairie Fruits Farm in Champaign, Illinois. You will need 1 to 2 cups of apple, hickory, pecan, or other hardwood chips for this.

8 ounces fresh goat cheese or cream cheese in a log

Canola oil, for brushing

1 Prepare a medium-heat indirect fire in your grill, with the fire on one side and no fire on the other.

2 Place the goat cheese in a disposable aluminum pan and brush the cheese with canola oil.

3 For a charcoal grill, scatter 1 to 2 cups wood chips on the charcoal; for a gas grill, place the chips in a smoker box or an aluminum foil packet poked with holes near a gas burner. When you see the first wisp of smoke from the chips, place the pan of goat cheese on the indirect or no-heat side of the grill and close the lid. Smoke for 1 hour, or until the cheese has a burnished appearance and a smoky aroma. Store the smoked cheese in the refrigerator for up to 1 month.

VARIATION:
To smoke garlic, trim about ½ inch from the top and bottom of a whole head of garlic. Brush with canola oil, place in a disposable aluminum pan, and proceed from step 3. Smoke for about 45 minutes, until the garlic is soft when you squeeze it and it has a smoky aroma. Store in the refrigerator for a few days or in the freezer for up to 3 months.

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Branding Iron Beef with Smoked Tomato Drizzle

heartland beef Branding Iron Beef with Smoked Tomato Drizzle—From Heartland / Andrews McMeel Publishing

Serves 8

Kansas is, literally, “home on the range”—at least it was to Brewster Higley, the Smith County settler who wrote the song there in 1871. Today, there are still deer and even a few antelope, but mainly beef cattle in the Flint Hills and the western prairie. To make your taste buds sing, get your outdoor grill a-smokin’ so you can rustle up this easy version of beef carpaccio. The beef gets a little tasty char around the outside, is very rare inside, and has a smoky sauce to finish. You can make the sauce and grill the beef a day ahead and then assemble the thin slices a few hours before your guests arrive. Keep them chilled until you’re ready to serve.

Smoked Tomato Drizzle
1 cup mayonnaise
1 tablespoon smoked tomato puree (see page 16)
¼ cup chipotle hot sauce

Beef
1 pound boneless eye of round, top loin, or beef tenderloin
Olive oil, for brushing
Coarse kosher or sea salt and cracked black pepper
Drained capers, for garnish
Baby arugula, for garnish

1 For the drizzle, whisk together the mayonnaise, tomato puree, and hot sauce in a small bowl until smooth. Transfer to a plastic squeeze bottle and refrigerate.

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Modern Farm Fare from the Heart of America

heartland Modern Farm Fare from the Heart of America“Finally! Someone who gets the Midwest, and loves the Midwest, and is not afraid to explain why the least understood part of the nation is rapidly becoming a food scene worth getting to know.” —Molly O’Neill, author of One Big Table: A Portrait of American Cooking

As the farm-to-table movement sweeps the nation, Judith Fertig presents Heartland: The Cookbook, a collection of delicious recipes that puts a modern twist on Midwest tradition. Among the book’s 150 recipes, readers will find breakfast foods, dinner courses, and chapters devoted to preservatives, breads, and desserts.

Heartland pays tribute to both the land and the people who call it home. Alongside its recipe collection, the book offers humorous stories, historical facts, sidebars about local food purveyors, and memorable quotes that forge connections between readers and Midwestern natives. Beautiful color photographs of food, animals, and landscapes bring America’s heartland to life.

Heartland’s recipes are as diverse as Midwesterners themselves, with some dishes ethnically inspired by Amish, Swedish, Czech, Scandinavian, and other communities. Dishes include Flyover Duck Confit, Heartland Daube with White Cheddar Polenta, and Pheasant Schnitzel with Danish Red Cabbage.

As varied as Heartland’s recipes are, all of them are made with modern cooking methods, so readers can prepare their traditional favorites in a fraction of the time. For example, “The Heartland Breadbasket” chapter shows that breads can be made with no-knead/one-bowl dough. “Praise and Plenty: The Heartland Pantry” teaches readers how to make tasty homemade preserves with methods much simpler than those used in pioneer days.

In addition to its shorter prep times and simpler cooking methods, Heartland offers versatile recipes that can be used to make more than one meal. Dishes like Minnesota Wild Rice Soup, Haymaker’s Hash, and Hunter’s Pie can all be made using other recipes’ leftovers.

With scrumptious recipes and age-old wisdom, Heartland celebrates every aspect of the Midwest, including its beauty, diversity, commitment to sustainability, and pioneering spirit.

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About Judith Fertig

jfertig About Judith FertigJudith Fertig is a food lifestyle writer and cookbook author. She has written for Bon Appétit, Food & Wine, Saveur, Vegetarian Times, and the New York Times. Her previous books include Prairie Home Cooking and Prairie Home Breads, as well as six BBQ titles she coauthored with Karen Adler. She resides in Overland Park, Kansas.

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