Heartland: The Cookbook
Although much of the nation is only beginning to embrace the farm-to-table movement, residents of the Midwest have been living off the bounty of the land since the pioneer days. Judith Fertig’s cookbook, Heartland melds contemporary cooking with an authentic and appreciative approach to the land, presenting 150 recipes for farm-bounty fare with a modern twist. With a focus on ethnic food traditions as well as seasonal and local flavors of artisan producers, heirloom ingredients, and heritage meats, Heartland embraces the spirit and flavors of the modern farmhouse. Offerings such as Lemon Ricotta Pancakes with Blackberry Syrup, No-Knead Caraway Rye Bread, and Brew Pub Planked Cheeses comingle with recipes such as Wild Rice Soup with Flyover Duck Confit, Heartland Daube with White Cheddar Polenta, and Italian Fig Cookies. In addition to the mouthwatering recipes and time-proven wisdom, Heartland includes an ample mix of humorous storytelling, literary and cooking references, and lush full-color landscape and food photography that showcases the heart of American cooking from the nation’s heartland.
Judith Fertig has written for Bon Appetit, Food and 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 blogs at Alfresco.
Maybe it’s because my mother and grandparents are from the Midwest. Or maybe it’s simply because I like good, fresh-from-the-farm food. Whichever, I have tagged just about every recipe in this cookbook as “must-try-next.” And I’m still reading and learning: “The Smoke Pantry,” “Wild about Persimmon,” “Strudel Towns,” “Making Sweet Sorghum,” “Heartland Sausages,” “Heirloom Pork.”
If your focus is ingredient-centered food, Judith Fertig’s cookbook is for you.
Next-to-try recipes: Farmhouse Butter; Savory Wild Mushroom Strudel; Four Seasons Flatbread; Planked Artisan Sausages with Baked Kale and Horseradish Butter; Hoosier Sugar Cream Pie.
We suggest you start with her recipe for Morel-Grilled Rib Eye Steak