The Nourished Kitchen · Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas by McGruther, Jennifer -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Contents Introduction

A Traditional Foods Movement Weston A. Price, DDS The Philosophy of the Nourished Kitchen Fruits and Vegetables Meats, Milk, and Eggs Fats and Oils Sweeteners

Chapter 1: From the Garden

Little Salads of Weeds, Leaves, and Greens

Pea and Radish Salad with Yogurt Chive Dressing Simple Green Salad with Buttermilk Herb Dressing Garden Trimming Salad with Lemon Herb Vinaigrette Roasted Tomato Salad with Mint Cucumber Salad with Dill and Kefir Warm Radicchio and Pumpkin Salad Roasted Beet and Walnut Salad with Spiced Kombucha Vinaigrette Kohlrabi, Apple, and Pomegranate Slaw

Cooking with Seasonal Vegetables

Blistered Radishes with Parsley Buttered Spinach New Potatoes with Chive Blossoms and Sour Cream Peas and Carrots with Cream Braised Beets with Their Greens Creamed Collard Greens Cider-Braised Kale with Apples and Sweet Cherries Pan-Fried Savoy Cabbage with Bacon Maple-Glazed Root Vegetables with Orange and Thyme Puree of Pale Roots Stewed in Milk Roasted Pumpkin with Spiced Sorghum Syrup Root Cellar Soup Potato and Spinach Soup with Jalapeño Spring Vegetable Stew

Chapter 2: From the Pasture

Milk and Cream

Scandinavian-Style Room-Temperature Yogurt Slow-Cultured Yogurt Yogurt Cheese Herb-and-Oil-Marinated Yogurt Cheese Clarified Butter Sweet Cultured Butter and True Buttermilk Milk Kefir Sour Cream Bonny Clabber Skyr Slip Simple Herb Cheese

Eggs

Shirred Eggs with Gravlax and Asparagus Fresh Herb Frittata Yogurt and Cheddar Cheese Soufflé with Chives Scrambled Eggs with Salmon Roe Eggs Poached in Fiery Tomato Sauce Potherb and Goat Cheese Pie with a Potato Crust Olive Oil Mayonnaise Puffed Pancake with Honey and Lemon

Chapter 3: From the Range

Pasture-Raised Chicken and Poultry

Stewed Hen with Leeks and Prunes Cider-Brined Slow-Roasted Chicken Chicken in Riesling with Peas

Grass-Fed Meats

Braised Short Ribs with Sun-Dried Tomatoes and Herbs Roasted Lamb with Leeks and Potatoes Pan-Fried Veal with Shallots Pot Roast with Apples, Sweet Potatoes, and Prunes

Pasture-Raised Pork

Milk-Braised Pork Tenderloin Home-Cured Bacon with Fenugreek, Mustard Seed, and Maple Sugar

Liver, Kidney, Fat, and Other Odd Bits

Sherried Chicken Liver Pâté with Apples and Sage Goose Liver Mousse with Mission Figs Broiled Lamb’s Kidneys with Mustard Old-Fashioned Meat Loaf with Gravy Pan-Fried Calf’s Liver with Caramelized Shallots and Port Pan-Fried Calf’s Liver with Bacon and Onions Pickled Tongue with Mustard Sauce Stewed Beef Heart with Root Vegetables and Porcini Mushrooms Home-Rendered Lard or Tallow (with Cracklings)

Bones

Beef Bone Broth Bone Marrow Custard with Black Pepper and Parsley Chicken Bone Broth Chicken Foot Broth

Chapter 4: From the Waters

Finfish

Grilled Sardines with Preserved Lemon Gremolata Whole Mackerel Roasted on Potatoes Roasted Arctic Char with Sweet Orange and Rosemary Sauce Baked Anchovies with Fennel, Tomatoes, and Basil Pollock and Bacon Cakes with Green Onion and Young Garlic Mayonnaise Fried Smelts with Aïoli Gravlax with Maple, Dill, and Juniper Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon Salmon Baked in Cream with Sweet Bay, Thyme, and Dill Potted Salmon Mousse with Roe Smoked Salmon Roe Fried Roe with Homemade Tartar Sauce

Shellfish

Oyster and Potato Stew Broiled Oysters with Bacon, Mushrooms, and Spinach Mussels with Apples and Cream Salt-Roasted Clams with Garlic Butter Potted Shrimp with Orange and Spice Spot Prawns with Almonds and Garlic

Chapter 5: From the Fields

High-Extraction Flours and Sifting Sourdough

Whole Wheat and Spelt Sourdough Bread Sprouted Three-Grain Bread Bohemian Rye Bread Molasses-Glazed Black Bread German-Style Sunflower Bread Einkorn Wheat and Herb Bread Sweet Spiced Buns with Currants

Beyond Bread

Sourdough Blueberry Pancakes with Buttered Orange Syrup Herbed Sourdough Rye Noodles Sourdough Crumpets Simple Sourdough Pie Crust

Soaked Flour

Brown Soda Bread with Whiskey-Soaked Currants and Flaked Oats Barley and Poppy Seed Kefir Bread Buttermilk Spelt Drop Biscuits Yogurt and Dill Crackers

Porridges and Cooked Whole Grains

Baked Oats with Pistachios, Dried Figs, and Honey Barley in Broth with Bacon and Kale Wild Rice with Currants and Toasted Walnuts

Beans and Lentils

Lentils with Sausage and Mustard Greens Spiced Lentil Soup with Roasted Tomatoes Pea and Ham Hock Soup with Browned Butter and Thyme Cranberry Bean and Einkorn Soup with Basil Sweet Molasses Baked Beans with Bacon and Toasted Mustard Seeds White Bean and Butternut Squash Mash with Garlic and Sage Slow-Baked Cannellini Beans with Preserved Lemon, Rosemary, and Smoked Paprika Marrow Beans with Swiss Chard and Lemon

Chapter 6: From the Wild

Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette Tomato, Cucumber, and Purslane Salad Stinging Nettle Soup with Cream Trumpet Mushrooms with Lemon, Garlic, and Thyme Wild Mushroom Soup Pan-Fried Trout with Chanterelles in Cream Dulse and Potato Soup Red Fruit Custard Cake Preparing Wild Animals

Bacon-Wrapped Pheasant with Garden Herbs Little Sourdough Dumplings with Venison Rabbit Pie with Bacon and Chanterelles Coriander-Crusted Elk Backstrap with Spiced Plum Sauce

Chapter 7: From the Orchard

Fruit

Roasted Sweet Cherry Fool Spiced Sour Cherry Compote Honey-Poached Apricots Roasted Peaches with Basil and Yogurt Roasted Plum Ice Cream Spiced Apple and Plum Sauce Quince, Apple, and Pear Galette Maple-Roasted Pears Mincemeat Hand Pies Kumquats Stewed with Sweet Spices

Nuts

Portugal Cake Sorghum and Roasted Nut Pie Roasted Hazelnut Brittle

Honey

Honey Meringues Stirred Honey Custard Warm Honey-Drizzled Feta with Pine Nuts, Orange, and Mint Roasted Berry Panna Cotta Melted Blueberries with Ginger and Mandarin Orange Strawberries in Minted Honey Syrup Rose Petal and Honey Ice Cream Honeyed Lemon and Orange Curd Concord Grape Sorbet with Rosemary and Black Pepper

Chapter 8: From the Larder

Salt, Time, and the Art of Fermentation

Spiced Sour Pickles with Garlic and Dill Brine-Pickled Garlic Scapes Brine-Pickled Swiss Chard Stems Brine-Pickled Radishes with Mustard Seed and Allspice Sour Collards Horseradish, Apple, and Beetroot Relish Fennel, Kohlrabi, and Green Apple Relish Sauerkraut Sauerruben with Caraway Sweet Pickling Spice Preserved Lemons

Herb Oil and Herb Vinegar

Herb-Infused Oil Herbal Vinegar Garden Blossom Honey

Fermented Beverages and Tonics

Water Kefir Kombucha Wild Yeast and Ginger Starter for Homemade Sodas Vanilla Mint Soda Spiced Ginger Beer Red Berry Kvass Beet Kvass with Ginger and Mandarin

Glossary Resources Real Food Advocacy Groups Measurement Conversion Charts Acknowledgments About the Author Index

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