Here is real food: indigenous American fruits and vegetables, wild and foraged grains, game and fish. Locally sourced, seasonal "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, "The Sioux Chef's Indigenous Kitchen," he shares his approach to creating boldly seasoned foods that are vibrant and healthful, at once elegant and easy.
Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and uses no European staples such as wheat flour, dairy products, sugar and domestic pork and beef. The Sioux Chef's healthy plates embrace venison and rabbit, river and lake trout, duck, quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane and abundant wildflowers. Contemporary and authentic, his recipes include Cedar-Braised Bison, Griddled Wild Rice Cakes, Amaranth Crackers with Smoked White Bean Paste, Three Sisters Salad, Deviled Duck Eggs, Smoked Turkey Soup, Roasted Corn Sorbet and Hazelnut-Maple Bites. The Sioux Chef's Indigenous Kitchen is a rich education in and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
I gave this wonderful cooking adventure to dear friends, who are RAVING about it! Even though they follow a plant-based diet, they were so appreciative of the whole-food recipes, and said they plan to try many of the recipes. The Prairie Edge team did a wonderful job in direct-shipping this gift. It was such a pleasure to be able to give a meaningful gift, in such an easy way.
This is fascinating and enjoyable. I look forward to trying some of the recipes. Right now I'm trying to find ingredients and am realizing I may have to grow some of the plants myself. This is going to be an adventure. The recipes appear to be straightforward and simple.
