#thesiouxchef — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #thesiouxchef, aggregated by home.social.
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So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.
by Sean Sherman
"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.
2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse saltPrepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."
Page 183, "The Sioux Chef's Indigenous Kitchen."
#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients
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So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.
by Sean Sherman
"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.
2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse saltPrepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."
Page 183, "The Sioux Chef's Indigenous Kitchen."
#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients
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So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.
by Sean Sherman
"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.
2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse saltPrepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."
Page 183, "The Sioux Chef's Indigenous Kitchen."
#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients
-
So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.
by Sean Sherman
"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.
2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse saltPrepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."
Page 183, "The Sioux Chef's Indigenous Kitchen."
#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients
-
So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.
by Sean Sherman
"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.
2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse saltPrepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."
Page 183, "The Sioux Chef's Indigenous Kitchen."
#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients
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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 garnishInstructions:
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.
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 cupsUse 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 tastePut 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."
#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 garnishInstructions:
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.
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 cupsUse 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 tastePut 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."
#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 garnishInstructions:
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.
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 cupsUse 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 tastePut 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."
#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 garnishInstructions:
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.
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 cupsUse 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 tastePut 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."
#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 garnishInstructions:
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.
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 cupsUse 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 tastePut 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."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes -
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
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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
-
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
-
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