#corncobs — Public Fediverse posts

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

I've seen recipes for #ChamisaAsh (#CulinaryAsh) that involve wood chips, mountain sage, #juniper, and epazote herbs, burned to fine white ashes. I also found this from a #Navajo recipe for Corn Ice (Da’yis tiin).

"A Note on Culinary Ash

Culinary ash dates back thousands of years and has been used by Native communities throughout the Americas for millennia. It is primarily made from shrubs and trees growing near or around the Native communities that use it. The Navajo primarily use juniper ash. Chef Walter Whitewater and his family have been using juniper ash in their traditional dishes since he was a little boy.

"Juanita Tiger Kavena, author of Hopi Cookery, who has since passed, talks in her cookbook about the #Hopi using the ash from #corncobs, #CornSilk, and #CornHusks, as well as the #FourWingSaltbush (#AtriplexCanescens), which is also called #chamisa. Her son, Wilmer Kavena Jr., whom I know as Chibbon (which is Creek for 'little boy'), says that the four-wing saltbush is the preferred bush for the Hopi but that ash can be made from burning any bushes. He prefers to make ash from the four-wing saltbush since these bushes are more #alkaline and work better with the #corn. And Brandon Baugh from San Felipe Pueblo, my student from the Indigenous Concepts of Native American Food class at the Institute of American Indian Arts, researched the use of ash in his community and at San Felipe Pueblo for his final paper and presentation, and found that in his community they use juniper, four-wing saltbush, and onion ash. Other Native communities all over the United States use various materials, including the ash from certain types of #wood.

Culinary ash can be sourced from Shimà of Navajoland and Blue Corn Custom Designs, among others."

https://www.ediblenm.com/graces-corn-ice-dayis-tiin/

#SolarPunkSunday #TraditionalFoods
#TraditionalRecipes #HopiRecipes
#NavajoRecipes #PlantAshes

I've seen recipes for #ChamisaAsh (#CulinaryAsh) that involve wood chips, mountain sage, #juniper, and epazote herbs, burned to fine white ashes. I also found this from a #Navajo recipe for Corn Ice (Da’yis tiin).

"A Note on Culinary Ash

Culinary ash dates back thousands of years and has been used by Native communities throughout the Americas for millennia. It is primarily made from shrubs and trees growing near or around the Native communities that use it. The Navajo primarily use juniper ash. Chef Walter Whitewater and his family have been using juniper ash in their traditional dishes since he was a little boy.

"Juanita Tiger Kavena, author of Hopi Cookery, who has since passed, talks in her cookbook about the #Hopi using the ash from #corncobs, #CornSilk, and #CornHusks, as well as the #FourWingSaltbush (#AtriplexCanescens), which is also called #chamisa. Her son, Wilmer Kavena Jr., whom I know as Chibbon (which is Creek for 'little boy'), says that the four-wing saltbush is the preferred bush for the Hopi but that ash can be made from burning any bushes. He prefers to make ash from the four-wing saltbush since these bushes are more #alkaline and work better with the #corn. And Brandon Baugh from San Felipe Pueblo, my student from the Indigenous Concepts of Native American Food class at the Institute of American Indian Arts, researched the use of ash in his community and at San Felipe Pueblo for his final paper and presentation, and found that in his community they use juniper, four-wing saltbush, and onion ash. Other Native communities all over the United States use various materials, including the ash from certain types of #wood.

Culinary ash can be sourced from Shimà of Navajoland and Blue Corn Custom Designs, among others."

https://www.ediblenm.com/graces-corn-ice-dayis-tiin/

#SolarPunkSunday #TraditionalFoods
#TraditionalRecipes #HopiRecipes
#NavajoRecipes #PlantAshes

I've seen recipes for #ChamisaAsh (#CulinaryAsh) that involve wood chips, mountain sage, #juniper, and epazote herbs, burned to fine white ashes. I also found this from a #Navajo recipe for Corn Ice (Da’yis tiin).

"A Note on Culinary Ash

Culinary ash dates back thousands of years and has been used by Native communities throughout the Americas for millennia. It is primarily made from shrubs and trees growing near or around the Native communities that use it. The Navajo primarily use juniper ash. Chef Walter Whitewater and his family have been using juniper ash in their traditional dishes since he was a little boy.

"Juanita Tiger Kavena, author of Hopi Cookery, who has since passed, talks in her cookbook about the #Hopi using the ash from #corncobs, #CornSilk, and #CornHusks, as well as the #FourWingSaltbush (#AtriplexCanescens), which is also called #chamisa. Her son, Wilmer Kavena Jr., whom I know as Chibbon (which is Creek for 'little boy'), says that the four-wing saltbush is the preferred bush for the Hopi but that ash can be made from burning any bushes. He prefers to make ash from the four-wing saltbush since these bushes are more #alkaline and work better with the #corn. And Brandon Baugh from San Felipe Pueblo, my student from the Indigenous Concepts of Native American Food class at the Institute of American Indian Arts, researched the use of ash in his community and at San Felipe Pueblo for his final paper and presentation, and found that in his community they use juniper, four-wing saltbush, and onion ash. Other Native communities all over the United States use various materials, including the ash from certain types of #wood.

Culinary ash can be sourced from Shimà of Navajoland and Blue Corn Custom Designs, among others."

https://www.ediblenm.com/graces-corn-ice-dayis-tiin/

#SolarPunkSunday #TraditionalFoods
#TraditionalRecipes #HopiRecipes
#NavajoRecipes #PlantAshes

I've seen recipes for #ChamisaAsh (#CulinaryAsh) that involve wood chips, mountain sage, #juniper, and epazote herbs, burned to fine white ashes. I also found this from a #Navajo recipe for Corn Ice (Da’yis tiin).

"A Note on Culinary Ash

Culinary ash dates back thousands of years and has been used by Native communities throughout the Americas for millennia. It is primarily made from shrubs and trees growing near or around the Native communities that use it. The Navajo primarily use juniper ash. Chef Walter Whitewater and his family have been using juniper ash in their traditional dishes since he was a little boy.

"Juanita Tiger Kavena, author of Hopi Cookery, who has since passed, talks in her cookbook about the #Hopi using the ash from #corncobs, #CornSilk, and #CornHusks, as well as the #FourWingSaltbush (#AtriplexCanescens), which is also called #chamisa. Her son, Wilmer Kavena Jr., whom I know as Chibbon (which is Creek for 'little boy'), says that the four-wing saltbush is the preferred bush for the Hopi but that ash can be made from burning any bushes. He prefers to make ash from the four-wing saltbush since these bushes are more #alkaline and work better with the #corn. And Brandon Baugh from San Felipe Pueblo, my student from the Indigenous Concepts of Native American Food class at the Institute of American Indian Arts, researched the use of ash in his community and at San Felipe Pueblo for his final paper and presentation, and found that in his community they use juniper, four-wing saltbush, and onion ash. Other Native communities all over the United States use various materials, including the ash from certain types of #wood.

Culinary ash can be sourced from Shimà of Navajoland and Blue Corn Custom Designs, among others."

https://www.ediblenm.com/graces-corn-ice-dayis-tiin/

#SolarPunkSunday #TraditionalFoods
#TraditionalRecipes #HopiRecipes
#NavajoRecipes #PlantAshes

I've seen recipes for #ChamisaAsh (#CulinaryAsh) that involve wood chips, mountain sage, #juniper, and epazote herbs, burned to fine white ashes. I also found this from a #Navajo recipe for Corn Ice (Da’yis tiin).

"A Note on Culinary Ash

Culinary ash dates back thousands of years and has been used by Native communities throughout the Americas for millennia. It is primarily made from shrubs and trees growing near or around the Native communities that use it. The Navajo primarily use juniper ash. Chef Walter Whitewater and his family have been using juniper ash in their traditional dishes since he was a little boy.

"Juanita Tiger Kavena, author of Hopi Cookery, who has since passed, talks in her cookbook about the #Hopi using the ash from #corncobs, #CornSilk, and #CornHusks, as well as the #FourWingSaltbush (#AtriplexCanescens), which is also called #chamisa. Her son, Wilmer Kavena Jr., whom I know as Chibbon (which is Creek for 'little boy'), says that the four-wing saltbush is the preferred bush for the Hopi but that ash can be made from burning any bushes. He prefers to make ash from the four-wing saltbush since these bushes are more #alkaline and work better with the #corn. And Brandon Baugh from San Felipe Pueblo, my student from the Indigenous Concepts of Native American Food class at the Institute of American Indian Arts, researched the use of ash in his community and at San Felipe Pueblo for his final paper and presentation, and found that in his community they use juniper, four-wing saltbush, and onion ash. Other Native communities all over the United States use various materials, including the ash from certain types of #wood.

Culinary ash can be sourced from Shimà of Navajoland and Blue Corn Custom Designs, among others."

https://www.ediblenm.com/graces-corn-ice-dayis-tiin/

#SolarPunkSunday #TraditionalFoods
#TraditionalRecipes #HopiRecipes
#NavajoRecipes #PlantAshes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce

November 15, 2018 / 2:22 PM EST / CBS News

"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.

"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'

Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)

Serves 4 to 6

Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish

Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.

Reduce the heat and simmer until the squash is very tender, about 20 minutes.

With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.

Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.

#CornStock

Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.

Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.

#CranberrySauce
Makes 1½ cups

Use this to drizzle over roasted squash or turkey, or for a dessert sauce.

Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste

Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."

https://www.cbsnews.com/news/recipe-squash-and-apple-soup-with-fresh-cranberry-sauce-sean-sherman-the-sioux-chef/

#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes

Technique #47: Save Scraps for Superior Vegetable Soups

Don't throw away the seeds and skins! They pack a ton of flavor

By America's Test Kitchen
Published on September 15, 2023

"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.

Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.

For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.

This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.

Step By Step: How to Use Two Common Vegetable Scraps

Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."

Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup

#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste

Technique #47: Save Scraps for Superior Vegetable Soups

Don't throw away the seeds and skins! They pack a ton of flavor

By America's Test Kitchen
Published on September 15, 2023

"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.

Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.

For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.

This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.

Step By Step: How to Use Two Common Vegetable Scraps

Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."

Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup

#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste

Technique #47: Save Scraps for Superior Vegetable Soups

Don't throw away the seeds and skins! They pack a ton of flavor

By America's Test Kitchen
Published on September 15, 2023

"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.

Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.

For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.

This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.

Step By Step: How to Use Two Common Vegetable Scraps

Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."

Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup

#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste

Technique #47: Save Scraps for Superior Vegetable Soups

Don't throw away the seeds and skins! They pack a ton of flavor

By America's Test Kitchen
Published on September 15, 2023

"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.

Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.

For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.

This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.

Step By Step: How to Use Two Common Vegetable Scraps

Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."

Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup

#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste

Technique #47: Save Scraps for Superior Vegetable Soups

Don't throw away the seeds and skins! They pack a ton of flavor

By America's Test Kitchen
Published on September 15, 2023

"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.

Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.

For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.

This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.

Step By Step: How to Use Two Common Vegetable Scraps

Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."

Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup

#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste

Corncobs in the Snow by Andy Marfia

https://tmblr.co/Z7VXvxh8bKaTee00

#winter #snow #chicago #cold #loop #blizzard #corncobs #160sec #d7100 #1685mm #iso200 #f8 #marinacity #flickr #thingsdavidlikes

Corncobs in the Snow by Andy Marfia

https://tmblr.co/Z7VXvxh8bKaTee00

#winter #snow #chicago #cold #loop #blizzard #corncobs #160sec #d7100 #1685mm #iso200 #f8 #marinacity #flickr #thingsdavidlikes

Corncobs in the Snow by Andy Marfia

https://tmblr.co/Z7VXvxh8bKaTee00

#winter #snow #chicago #cold #loop #blizzard #corncobs #160sec #d7100 #1685mm #iso200 #f8 #marinacity #flickr #thingsdavidlikes

"Two Corncobs".
Watercolor painting by Olena Kishkurno.

https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html

#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor

"Two Corncobs".
Watercolor painting by Olena Kishkurno.

https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html

#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor

"Two Corncobs".
Watercolor painting by Olena Kishkurno.

https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html

#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor

"Two Corncobs".
Watercolor painting by Olena Kishkurno.

https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html

#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor

"Two Corncobs".
Watercolor painting by Olena Kishkurno.

https://fineartamerica.com/featured/two-corncobs-olena-kishkurno.html

#kishkurno #art #StillLife #painting #corncobs #BuyIntoArt #ArtistsOnMastodon #MastoArt #watercolor