The Nourished Kitchen : Farm-To-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas.

Cover image for The Nourished Kitchen : Farm-To-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas.

ISBN:

9781607744696

Title:

The Nourished Kitchen : Farm-To-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas.

Author:

McGruther, Jennifer.

Personal Author:

McGruther, Jennifer.

Physical Description:

1 online resource (235 pages)

Contents:

Intro -- Title Page -- Copyright -- Dedication -- Contents -- Introduction -- A Traditional Foods Movement -- Weston A. Price, DDS -- The Philosophy of the Nourished Kitchen -- Fruits and Vegetables -- Meats, Milk, and Eggs -- Fats and Oils -- Sweeteners -- Chapter 1: From the Garden -- Little Salads of Weeds, Leaves, and Greens -- Pea and Radish Salad with Yogurt Chive Dressing -- Simple Green Salad with Buttermilk Herb Dressing -- Garden Trimming Salad with Lemon Herb Vinaigrette -- Roasted Tomato Salad with Mint -- Cucumber Salad with Dill and Kefir -- Warm Radicchio and Pumpkin Salad -- Roasted Beet and Walnut Salad with Spiced Kombucha Vinaigrette -- Kohlrabi, Apple, and Pomegranate Slaw -- Cooking with Seasonal Vegetables -- Blistered Radishes with Parsley -- Buttered Spinach -- New Potatoes with Chive Blossoms and Sour Cream -- Peas and Carrots with Cream -- Braised Beets with Their Greens -- Creamed Collard Greens -- Cider-Braised Kale with Apples and Sweet Cherries -- Pan-Fried Savoy Cabbage with Bacon -- Maple-Glazed Root Vegetables with Orange and Thyme -- Puree of Pale Roots Stewed in Milk -- Roasted Pumpkin with Spiced Sorghum Syrup -- Root Cellar Soup -- Potato and Spinach Soup with Jalapeño -- Spring Vegetable Stew -- Chapter 2: From the Pasture -- Milk and Cream -- Scandinavian-Style Room-Temperature Yogurt -- Slow-Cultured Yogurt -- Yogurt Cheese -- Herb-and-Oil-Marinated Yogurt Cheese -- Clarified Butter -- Sweet Cultured Butter and True Buttermilk -- Milk Kefir -- Sour Cream -- Bonny Clabber -- Skyr -- Slip -- Simple Herb Cheese -- Eggs -- Shirred Eggs with Gravlax and Asparagus -- Fresh Herb Frittata -- Yogurt and Cheddar Cheese Soufflé with Chives -- Scrambled Eggs with Salmon Roe -- Eggs Poached in Fiery Tomato Sauce -- Potherb and Goat Cheese Pie with a Potato Crust -- Olive Oil Mayonnaise.

Puffed Pancake with Honey and Lemon -- Chapter 3: From the Range -- Pasture-Raised Chicken and Poultry -- Stewed Hen with Leeks and Prunes -- Cider-Brined Slow-Roasted Chicken -- Chicken in Riesling with Peas -- Grass-Fed Meats -- Braised Short Ribs with Sun-Dried Tomatoes and Herbs -- Roasted Lamb with Leeks and Potatoes -- Pan-Fried Veal with Shallots -- Pot Roast with Apples, Sweet Potatoes, and Prunes -- Pasture-Raised Pork -- Milk-Braised Pork Tenderloin -- Home-Cured Bacon with Fenugreek, Mustard Seed, and Maple Sugar -- Liver, Kidney, Fat, and Other Odd Bits -- Sherried Chicken Liver Pâté with Apples and Sage -- Goose Liver Mousse with Mission Figs -- Broiled Lamb's Kidneys with Mustard -- Old-Fashioned Meat Loaf with Gravy -- Pan-Fried Calf's Liver with Caramelized Shallots and Port -- Pan-Fried Calf's Liver with Bacon and Onions -- Pickled Tongue with Mustard Sauce -- Stewed Beef Heart with Root Vegetables and Porcini Mushrooms -- Home-Rendered Lard or Tallow (with Cracklings) -- Bones -- Beef Bone Broth -- Bone Marrow Custard with Black Pepper and Parsley -- Chicken Bone Broth -- Chicken Foot Broth -- Chapter 4: From the Waters -- Finfish -- Grilled Sardines with Preserved Lemon Gremolata -- Whole Mackerel Roasted on Potatoes -- Roasted Arctic Char with Sweet Orange and Rosemary Sauce -- Baked Anchovies with Fennel, Tomatoes, and Basil -- Pollock and Bacon Cakes with Green Onion and Young Garlic Mayonnaise -- Fried Smelts with Aïoli -- Gravlax with Maple, Dill, and Juniper -- Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon -- Salmon Baked in Cream with Sweet Bay, Thyme, and Dill -- Potted Salmon Mousse with Roe -- Smoked Salmon Roe -- Fried Roe with Homemade Tartar Sauce -- Shellfish -- Oyster and Potato Stew -- Broiled Oysters with Bacon, Mushrooms, and Spinach -- Mussels with Apples and Cream.

Salt-Roasted Clams with Garlic Butter -- Potted Shrimp with Orange and Spice -- Spot Prawns with Almonds and Garlic -- Chapter 5: From the Fields -- High-Extraction Flours and Sifting -- Sourdough -- Whole Wheat and Spelt Sourdough Bread -- Sprouted Three-Grain Bread -- Bohemian Rye Bread -- Molasses-Glazed Black Bread -- German-Style Sunflower Bread -- Einkorn Wheat and Herb Bread -- Sweet Spiced Buns with Currants -- Beyond Bread -- Sourdough Blueberry Pancakes with Buttered Orange Syrup -- Herbed Sourdough Rye Noodles -- Sourdough Crumpets -- Simple Sourdough Pie Crust -- Soaked Flour -- Brown Soda Bread with Whiskey-Soaked Currants and Flaked Oats -- Barley and Poppy Seed Kefir Bread -- Buttermilk Spelt Drop Biscuits -- Yogurt and Dill Crackers -- Porridges and Cooked Whole Grains -- Baked Oats with Pistachios, Dried Figs, and Honey -- Barley in Broth with Bacon and Kale -- Wild Rice with Currants and Toasted Walnuts -- Beans and Lentils -- Lentils with Sausage and Mustard Greens -- Spiced Lentil Soup with Roasted Tomatoes -- Pea and Ham Hock Soup with Browned Butter and Thyme -- Cranberry Bean and Einkorn Soup with Basil -- Sweet Molasses Baked Beans with Bacon and Toasted Mustard Seeds -- White Bean and Butternut Squash Mash with Garlic and Sage -- Slow-Baked Cannellini Beans with Preserved Lemon, Rosemary, and Smoked Paprika -- Marrow Beans with Swiss Chard and Lemon -- Chapter 6: From the Wild -- Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette -- Tomato, Cucumber, and Purslane Salad -- Stinging Nettle Soup with Cream -- Trumpet Mushrooms with Lemon, Garlic, and Thyme -- Wild Mushroom Soup -- Pan-Fried Trout with Chanterelles in Cream -- Dulse and Potato Soup -- Red Fruit Custard Cake -- Preparing Wild Animals -- Bacon-Wrapped Pheasant with Garden Herbs -- Little Sourdough Dumplings with Venison.

Rabbit Pie with Bacon and Chanterelles -- Coriander-Crusted Elk Backstrap with Spiced Plum Sauce -- Chapter 7: From the Orchard -- Fruit -- Roasted Sweet Cherry Fool -- Spiced Sour Cherry Compote -- Honey-Poached Apricots -- Roasted Peaches with Basil and Yogurt -- Roasted Plum Ice Cream -- Spiced Apple and Plum Sauce -- Quince, Apple, and Pear Galette -- Maple-Roasted Pears -- Mincemeat Hand Pies -- Kumquats Stewed with Sweet Spices -- Nuts -- Portugal Cake -- Sorghum and Roasted Nut Pie -- Roasted Hazelnut Brittle -- Honey -- Honey Meringues -- Stirred Honey Custard -- Warm Honey-Drizzled Feta with Pine Nuts, Orange, and Mint -- Roasted Berry Panna Cotta -- Melted Blueberries with Ginger and Mandarin Orange -- Strawberries in Minted Honey Syrup -- Rose Petal and Honey Ice Cream -- Honeyed Lemon and Orange Curd -- Concord Grape Sorbet with Rosemary and Black Pepper -- Chapter 8: From the Larder -- Salt, Time, and the Art of Fermentation -- Spiced Sour Pickles with Garlic and Dill -- Brine-Pickled Garlic Scapes -- Brine-Pickled Swiss Chard Stems -- Brine-Pickled Radishes with Mustard Seed and Allspice -- Sour Collards -- Horseradish, Apple, and Beetroot Relish -- Fennel, Kohlrabi, and Green Apple Relish -- Sauerkraut -- Sauerruben with Caraway -- Sweet Pickling Spice -- Preserved Lemons -- Herb Oil and Herb Vinegar -- Herb-Infused Oil -- Herbal Vinegar -- Garden Blossom Honey -- Fermented Beverages and Tonics -- Water Kefir -- Kombucha -- Wild Yeast and Ginger Starter for Homemade Sodas -- Vanilla Mint Soda -- Spiced Ginger Beer -- Red Berry Kvass -- Beet Kvass with Ginger and Mandarin -- Glossary -- Resources -- Real Food Advocacy Groups -- Measurement Conversion Charts -- Acknowledgments -- About the Author -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

New York :

Potter/Ten Speed/Harmony/Rodale,

2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.302	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. nbsp;

nbsp; nbsp; nbsp;The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense,nbsp; real nbsp;food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves.nbsp;
nbsp; nbsp; nbsp;Based on the research of Weston A. Price,nbsp;who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, suchnbsp;as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkrautnbsp; and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you're eating and how it was produced.nbsp;
nbsp; nbsp; nbsp;Innbsp; The Nourished Kitchen , Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired bynbsp; the seasons, land, and waters around her. In the morning, fuel up withnbsp;Eggs Poached in Fiery Tomato Sauce. On a hot summer day,nbsp;Cucumber Salad with Dill and Kefirnbsp;is a cooling side dish, and on a chilly fall evening,nbsp;Barley in Broth with Bacon and Kalenbsp;offers comfort and warmth.nbsp;Old-Fashioned Meat Loaf with Gravynbsp;makes a hearty family meal, whilenbsp;Chicken in Riesling with Peasnbsp;can be the centerpiece of an elegant supper. Satisfy your sweet tooth withnbsp;Maple-Roasted Pears, and quench your thirst with naturally fermentednbsp;Vanilla Mint Soda. With the benefit of Jennifer's experience, you can craft a loaf ofnbsp;Whole Wheat and Spelt Sourdough Breadnbsp;and stock your kitchen withnbsp;Spiced Sour Pickles with Garlic.
nbsp; nbsp; nbsp;The Nourished Kitchennbsp; not only teaches how to prepare wholesome, nourishing foods,nbsp; but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you're already a practitioner of the traditional foods lifestyle or simply trying tonbsp;incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor innbsp; The Nourished Kitchen .

Author Notes

JENNIFER MCGRUTHER is a food educator and the author and creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com). She teaches workshops on traditional foods, fermentation, and food activism. Jennifer lives with her husband and son in the central mountains of Colorado where she and her husband started and managed a farmers market for seven years. Her work emphasizes traditional, from-scratch cooking with a focus on farm-to-table recipes.

Reviews (2)

Publisher's Weekly Review

In her first cookbook, blogger McGruther (nourishedkitchen.com) tackles the challenge of creating dishes based on the "Traditional Foods philosophy of eating," which incorporates the concepts of employing "whole grains, dairy, red meat, organ meats, and fermented food" in an effort to help create a model where eaters use sustainable agriculture and fresh food. McGruther uses a back to basics approach so the ingredients are fresh and take center stage on their own accord without the need for too much doctoring. Simple in design, the food takes on a powerful punch. For example, the pan-seared "Halibut with Cherry Tomatoes and Tarragon" makes use of few items that, prepared just right, blend to create a mouthwatering dish. Similarly, the "root cellar soup" employs seemingly boring root vegetables to create a hot soup full of flavor. Along the way, McGruther instructs how to create items at home that one usually thinks to buy in the store: see how to cure your own "bacon with fenugreek, mustard seed, and maple sugar" or how to make your own "sweet cultured butter and true buttermilk." With helpful sections on raw materials, such as grains and their uses, and pertinent information for their storage, gluten content, and flavor, and a similar chart on beans and lentils, this book proves that one does not have to go far to find a delicious meal. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.

Booklist Review

Following the precepts of dentist-nutritionist Weston Price, McGruther has developed a system for healthy eating based on lots of vegetables and grains as cooked and preserved on early twentieth-century American farms. What differentiates McGruther's approach from other regimens is her unabashed advocacy of animal fats. She is especially fond of cooking foods in lard, noting its fat-content profile's similarity to that of olive oil. When sweetness is an object, McGruther suggests replacing refined sugar with honey, molasses, sorghum, or maple syrup. Bread recipes specify ancient grains such as einkorn, and leavening comes from sourdough. She favors making one's own butter when possible, and she recommends drinking that by-product of churning: buttermilk. Her meat dishes will satisfy carnivores, whether with a rich rabbit pie studded with bacon and chanterelles or with a rare-roasted elk steak. McGruther advocates sustainable agriculture, and she enthusiastically preserves summer's bounty through fermentation for pickles, sauerkraut, and relishes.--Knoblauch, Mark Copyright 2014 Booklist

Excerpts

Introduction "Everyone had a garden back then; you just couldn't get by without it. We fried our dinner in lard, and sauerkraut got us through the winter," Trudy explained, answering a question about how the old-timers survived in the rough-and-tumble Colorado mining community of Crested Butte long before the roads were paved and imported, packaged foods traveled up the winding mountain passes in eighteen-wheel trucks to line the shelves of our grocery store. Trudy, you see, is an old-timer. She grew up when convenience foods and long-traveled fruit and vegetables simply couldn't be found. That time lingered in the isolated town of Crested Butte, where I make my home, longer than it did in most American communities. Here, seasonal vegetables straight from the garden filled the dinner table, along with whole milk and butter from the local creamery, and locally produced meat and lard. In the fall, plenty of sauerkraut was put up to last until late spring lest bellies go hungry. These foods--meat loaf and liver, whole raw milk and just-gathered eggs, sourdough bread and soaked oatmeal porridge--nourished generation after generation of healthy people the world over until the global food supply began to change slowly but dramatically at the dawn of the Industrial Revolution of the nineteenth century and again after the Green Revolution of the mid-twentieth century. A Traditional Foods Movement Traditional foods are the foods of our great-great grandmothers--the foods of gardens and of farms. They represent a system of balance, emphasizing the value of meat and milk, grain and bean, vegetables and fruits. There is a movement afoot to restore this way of eating. The movement honors the connection between the foods that we eat, how we prepare these foods, and where they come from. In this way, the traditional foods movement celebrates the connection between the farm that produces the food, the cook who prepares it, and the individuals who eat it. Traditional foods is a system of connection, emphasizing support for time-honored ways in farming, cooking, and eating, and finding a place for fat and lean, animal and vegetable, raw and cooked. ----------------------------------------------- Barley in Broth with Bacon and Kale Cooked barley and ribbons of kale swirl together in this thick broth-based soup. Barley brings its earthy flavor and pleasant, chewy texture to a broth punctuated by bacon, carrots, celery, and garlic. Serves 4 to 6 1 cup hulled barley 1 tablespoon apple cider vinegar 1 tablespoon extra-virgin olive oil 2 ounces bacon, finely chopped 1 yellow onion, finely chopped 3 carrots, peeled and finely chopped 3 ribs celery, finely chopped 2 cloves garlic, finely chopped 1/2 cup dry white wine 6 cups Chicken Bone Broth 1 small bunch Lacinato kale (about 8 ounces) Finely ground unrefined sea salt and freshly ground black pepper Toss the barley into a mixing bowl and cover with warm water by 2 inches. Stir in the vinegar, cover the bowl, and allow the grains to soak at room temperature for at least 8 and up to 12 hours. Drain the barley and rinse it well. Heat the olive oil in a saucepan over medium heat and toss in the bacon. Allow the bacon to cook until crispy, about 6 minutes. Stir in the onion, carrots, celery, and garlic. Sauté until the vegetables are fragrant and crisp-tender, about 2 minutes. Stir in the soaked barley and the wine and stir continuously until the wine has evaporated, about 8 minutes. Decrease the heat to medium-low, then stir in the chicken broth, cover, and simmer until the barley is cooked through, about 40 minutes. While the barley cooks, prepare the kale by trimming away any tough stems or veins. Stack the leaves one on top of another and roll them into a cigar. Slice the leaves crosswise into ribbons about 1/8 inch thick. Once the barley is tender, turn off the heat. Stir in the kale and cover the pot. Allow the kale to wilt in the residual heat of the broth for 3 to 5 minutes. Season with salt and pepper and serve. Excerpted from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle by Jennifer McGruther All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.