Well, hubby wasn't crazy about the #SiouxChef recipes I cooked up (duck, wild rice pilaf, roasted squash). I loved them! That's fine. I have friends who would love for me to bring some tasty Indigenous foods to upcoming Pow-Wows. (Side note -- I guess hubby and I are even, since I wasn't crazy about the beef tongue he cooked up last month).

#AnimalProducts #DuckRecipes #IndigenousKitchen #SeanSherman

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

#TheSiouxChef - Máǧaksiča Tȟaspáŋnhaŋpi Akáštaŋpi

Seared Duck Breast with Cider Glaze

Serves 4-6

In this recipe, the duck breast is barely cooked, seared under a maple glaze, and served over a griddled corn cake with wild mushrooms and a wild pesto. It's a simple plate that makes a stunning entree. Unless you hunt or know someone who does, find duck breasts in the freezer section of most grocery stores. The sear on high heats gets the skin nice and crispy. Serve on Corn Cakes or Wild Rice Pilaf.

1 teaspoon coarse mineral salt
Pinch sumac
Pinch crushed juniper
2 to 3 pounds duck breasts, skin on.
1 to 2 tablespoons sunflower or hazelnut oil
1 cup cider
1 tablespoon chopped sage
1 tablespoon maple vinegar (maple syrup mixed with apple cider vinegar can be substituted)
1 tablespoon maple syrup, or to taste
Wojape (chokecherry sauce) for garnish

In a large, self-sealing plastic bag, shake the salt, sumac and juniper together, then add the duck breasts and shake to coat with the mix. Seal and refrigerate at least 1 hour or overnight. Remove from the refrigerator and bring to room temperature.

Preheat the oven to 400 F. In a large ovenproof saute pan, add enough oil to generously cover the pan and set over medium-high heat until shimmering. Working in batches so not to crow the pan, sear the duck breasts, skin side down, for about 5 minutes. Turn and sear the other side for 5 minutes. Place the pan in the over and roast for about 5 to 7 minutes for medium rare. Transfer the breasts to a plate and tent to keep warm.

Pour all but about 1 teaspoon of fat from the pan and reserve for another use. Return the pan to medium heat, add the cider, and scrap up the browned bits from the bottom of the pan. Stir in the sage. Simmer the cider to reduce by half. Add the maple vinegar and cook to reduce for several more minutes. Season with the maple syrup. Cut the duck breasts into 1-inch thick diagonal slices and serve drizzled with the Wojape sauce.

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SiouxChef #IndigenousKitchen #IndigenousCookbooks #NativeAmericanFoods #DuckRecipes #AnimalProducts

Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi

Griddled Maple Squash

Serves 4-6

This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.

1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.

Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen

So, I picked out a few recipes for our Winter holiday feast... All from The #SiouxChef ! Seared duck breast with cider glaze (which utilizes juniper berries and sumac and maple syrup and sage), wild rice pilaf (with wild mushrooms and chestnuts and dried cranberries), and griddled maple squash (with our home-grown squash and local maple syrup). I'll be also trying out stews and soups and breads for later in the season. It's so cool to find recipes which utilize ingredients that we can obtain locally!

#SeanSherman #BethDooley #IndigenousCooking #IndigenousFood #LocalFood #AnimalProducts #TheSiouxChefsIndigenousKitchen #DecolonizeYourDiet #IndigenousKitchen

https://www.newyorker.com/magazine/2022/09/19/how-owamni-became-the-best-new-restaurant-in-the-united-states

I know it may be a little earthy-bougie, but I'm obsessed with chef Sean Sherman's Indigenous restaurant in Minnesota―Owamni―which I've yet to be lucky enough to journey to. (I have ordered splendid Manoomin wild rice from adjacent White Earth Reservation).

"...manoomin is the 'first food for a child when they can eat solid; the last food eaten before you pass into the spirit world.'"

#indigenous #indigenouskitchen #nativeamerican #Owamni #food #dinner