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"Bring me moose meat You will not be sorry " So says Whitehorse
author and cook Michele Genest to the hunters in her circle. Wild
is wonderful when it comes to Genest's creative treatments for
northern viands, with exciting ideas such as moose cooked in
Yukon-brewed espresso stout and finished with chocolate, lime and
cilantro, Arctic char marinated in grappa and then hot-smoked, or
roasted spruce grouse draped in a sour cream and Madeira sauce. As
much culinary adventure story as cookbook, "The Boreal Gourmet"
combines a portrait of northern life with an exploration of wild or
"country" foods in gourmet recipes for the home cook. These recipes
are inspired by a diversity of countries, traditions and kitchens,
and spring from a love affair with the indigenous foods that
flourish in the boreal forests and river valleys of the Yukon.
Bravo for tomatoes, beans and kale. But what's next for the ardent home gardener? Wheats, including farro, spelt and kamut, are surprisingly easy and very rewarding backyard crops. They can be planted as early as the ground can be worked in spring and harvested mid-summer to make room for fall crops. These ancient food sources can be milled for flour, sprouted or eaten as whole grains to retain their natural amino acids, fibre, vitamins, omega-3 fatty acids and probiotics, among other benefits. In addition to wheat, there are also heirloom cultivars of barley and oats that offer an abundant way for gardeners to harvest fibre, protein and carbohydrates. Buckwheat makes an excellent grain substitute and attracts many beneficial insects. Seeds like soybeans, flax, amaranth, quinoa and Styrian pumpkin are very high in protein and there are many beautiful types that are easy to grow. Expert gardener Dan Jason provides gardening advice and recommends varieties that are adapted to Canadian conditions. Once the harvest is in, it's time to celebrate with Michele Genest's fifty vibrant vegetarian recipes featuring the garden's bounty. Ranging from the simple (Pumpkin Seed Butter Cookies) to the sophisticated (Beet and Triticale Gnocchi with Kale Pesto), the recipes in this exciting garden-to-kitchen volume will inspire readers to expand their horizons when it comes to growing and cooking grains and seeds.
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