Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington, Jackie Sappington, Ashley Gartland
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Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington, Jackie Sappington, Ashley Gartland
Download Ebook Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington, Jackie Sappington, Ashley Gartland
Soulful, heartland-inspired food from Portland’s popular The Country CatHeartlandia is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don’t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.
Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington, Jackie Sappington, Ashley Gartland- Amazon Sales Rank: #427005 in Books
- Brand: Houghton Mifflin Harcourt
- Published on: 2015-09-01
- Released on: 2015-09-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.00" w x 8.00" l, .0 pounds
- Binding: Hardcover
- 304 pages
Review "Missouri heritage cooking meets the clean flavors of the Pacific Northwest in this improbably delicious mash-up...With generosity and a warm sense of humor, the Sappingtons invite everyone to pull up a chair at their family table—and with recipes like theirs, readers will be more than happy to dig in."—Publishers Weekly "Portland's beloved Country Cat Dinner House and Bar unveils the secrets to their fried chicken, pimento cheese and other comforting dishes in a book geared toward the home cook. Come for the ranch dressing, stay for the guide to whole-animal butchery." —EATER.com “Amid the culinary distractions of Portland—the uni ice cream, the grasshopper sushi—The Country Cat has been focused on the comforting, wholesome dishes of America’s Heartland for nearly a decade. Heartlandia will have you cooking Sappington signatures such as suet-fried chicken, crispy turkey tails, and a morel and spring vegetable hash that transport you to the covered-dish suppers and Friday lake-fish frys of Adam’s rural Missouri upbringing. It’s a wonderful—and delicious—place to be!” —Matt Lee and Ted Lee,authors of The Lee Bros. Charleston Kitchen “Heartlandia is as inspiring as it is nostalgic . . . fresh, local ingredients and perfectly executed dishes. Adam and Jackie have opened up their hearts and souls to us with the Country Cat, and now with this book everyone’s inner Gramma can become a very slick lady!” —Aaron Franklin, owner of Franklin Barbecue and author of Franklin Barbecue: A Meat-Smoking Manifesto “Grab this book and wrap it around you like a warm blanket!!!! Adam is the mouthwatering fried chicken and Jackie is the sweet butterscotch pudding in their meal of life! Adam’s respect of the land and its product and his intuitive, comforting cooking is what makes him one of my favorite chefs. I have had the great fortune of cooking in the kitchen with Adam and eating his delicious food and listening to his infectious laugh. I am thrilled to have this book in my kitchen so that I can crack open a page and put a smile on my face —on the cloudiest of days. This book is 3-D deliciousness: I wanted to reach through the pages and grab a crispy end of lamb or a slice of birthday cake! Dive in and start cooking and get those pages dirty!” —Amanda Freitag, chef and Food Network personality “This book will teach you to bake the fluffiest biscuits and fry a chicken to perfection. You will learn the provenance of seasonal ingredients and may even become an expert at butchering whole hogs. But the real joy of Heartlandia is knowing that Adam and Jackie not only put their souls into cooking at The Country Cat, but now also their hearts into writing Heartlandia.” —Vitaly Paley, chef and owner of Paley’s Place, Imperial, and Portland Penny Diner, and co-author of Paley’s Place Cookbook
About the Author Always comforted by food’s ability to incite conversation and generate close-knit bonds, ADAM SAPPINGTON is the Executive Chef at The Country Cat, the premier made-from-scratch, farm-to-table restaurant located in Southeast Portland. Beginning in a cutting-edge trattoria in his hometown, Adam attended the Western Culinary Institute in Portland and soon landed at Wildwood Restaurant, where he worked his way up to Executive Chef over the course of 11 years. A self-described “pie geek,” JACKIE SAPPINGTON started experimenting with food at an early age, tackling her first recipe at just 10 years old. In 1995 she moved to Portland, where she worked her way through Wildwood and Paley’s Place. She switched gears to pastry at Café Azul and Lauro Kitchen. With a sole focus on pastries for more than 10 years now, Jackie’s approach is warm and patient, but meticulous and infused with love.
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Most helpful customer reviews
4 of 4 people found the following review helpful. Unique and interesting By Larry Mark MyJewishBooksDotCom I was never in Portland. I have the Portlandia cookbook. I was not aware of the Portland restaurant and culinary scene. But I read the Washington Post, July 1, 2015, story on its Quirky Comfort Food scene. In it they mentioned Le Pigeon, Ataula, Bollywood Theater, Pok Pok, Ox, Langhaan, and more. So I picked up this cookbook.Heartlandia is based on Adam and Jackie Sappington’s Portland restaurant, The Country Cat Dinner House & Bar. Adam, grew up on a Midwest farm and is the Executive Chef; his spouse and business partner Jackie, who mastered her first recipe at the age of ten, is the Executive Pastry Chef.I read in reviews that they are famous for their Skillet-Fried Chicken and the Challah French Toast with Maker’s Mark Custard and Clabber Cream, as well as Bourbon Peach Crumble Pie. The chicken is based on a recipe of their granny Cris who served it to inmates at the old Maries County Jail (note... you can use beef tallow instead of the pig lard) They should be famous for the Chanterelle and Blackberry Succotash; and the Honey Paprika Potatoes (uses salata cheese and honey). The book opens (after a section on tools and techniques, with Breakfast and Buttermilk Biscuits, and Pancakes. The Challah French Toast (includes challah recipe) uses aggs (of course) but also half and half, vanilla extract, bourbon, and cinnamon. The Clabber Cream on it uses heavy cream, confectioners sugar, and sour cream. (what the heck is a “knob” of butter? hehe) For their braiding they teach that Braiding: “2nd crosses over, first divides the rest, repeat”Breakfast continues with Morel and Spring Vegetable Hash; Wedge Salad with Soft Paches Egg and Green Goddess Dressing; Chanterelle, GreenBean, and Freekah Salad with Huckleberry Vinaigrette; Sugar Snap Pea and Soft Goat Cheese Salad with Cornbread Muffins; and more. Their Ranch Dressing (Their Rule: When in doubt, serve Ranch) includes thyme, garlic powder, onion powder, celery seed, lemon pepper, egg yolks, sour cream, and more. In their “Homage to the Range,” they focus on recipes for kettles. Jill's Chili uses ground dark meat turkey, kidney and pinto beans, chicken stock and more than a half a dozen spices. (The secret to deviled eggs...? perhaps it is lime juice and ground celery seed) I skipped their meat candy recipe section (also known as beef jerky). They make their own ketchup for their onion rings and home fries. It uses juniper and allspice berries, star anise, cloves, cinnamon, fennel, cornstarch, ginger, two kinds of vinegar, and of course tomatoes and tomato paste. Adam's Chicken Fried Steak is akin to American Schnitzel. Also his famous “Woo” gravy is just an easier way to say Worcestershire Sauce gravy (but note that it uses bacon fat with coffee, chicken stock, Worcestershire sauce, and more).
3 of 4 people found the following review helpful. Inspiring and Delicious. It's love you can taste. By Jonathan Perry Every page of this masterpiece of food craft is an inspiration to create something magical in your kitchen. Starting with the cover... You CAN judge this book by its cover! Is that the most delicious looking creation in that ancient cast iron skillet? I went out and bought a cast iron skillet immediately and have now lamented the years I have spent cooking without one. This wonderful and truly heartfelt cookbook teaches you the art of food at its highest level while keeping you firmly rooted to the deepest of family traditions. I have enjoyed reading Adam's and Jackie's prologues to each recipe. They inspire with genuineness of love for the sharing of food. I realize I am not just cooking, I'm crafting and the result will feed friends and loved ones while we all experience the joy of feasting together. Make no mistake... this is feast food. Rich and complex, these meals are meant to go big. Huge flavor, big portions, absolute satisfaction. This book is not about whipping up a 20 minute meal from ready made or pre-mixed ingredients. No, this is scratch cooking. Did I mention this is food crafting? Art? I'll say it again. I mean, c'mon - ketchup from scratch? What a treasure! I would have bought this book for that one recipe and let me tell you, it was worth every cent. I'll never buy bottled ketchup again and what a surprise to friends when I can say; "Yeah, I made the ketchup as well to go with those crazy good onion rings."Heartlandia is a beautiful cookbook filled with wonderful recipes, lovingly told stories of family traditions and the food that fed them. Mouthwatering pictures entice and clearly written instructions provide all you will need to turn your kitchen into a studio and your cooking into art. It will be a shame to get the various kitchen splatters on it. Well, not really.
2 of 3 people found the following review helpful. Love this cookbook! By Beth Ireland The Country Cat is one of my all time favorite restaurants; I never miss a chance to visit when I'm in Portland. I've been anxiously awaiting their first cookbook and I'm so pleased to say I wasn't disappointed! Love this cookbook - from the family photos and stories to the detailed recipes. Adam and Jackie are inspiring chefs - can't wait to try all the recipes in this beautiful book. (In fact I bought four - but don't tell my kids and ruin their surprise!) Can't wait for the next one...
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