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New Frontier Cooking: Recipes from Montana?s Mustang Kitchen

New Frontier Cooking: Recipes from Montana?s Mustang Kitchen

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New Frontier Cooking: Recipes from Montana?s Mustang Kitchen

Lunghezza:
284 pagine
1 ora
Editore:
Pubblicato:
Apr 5, 2016
ISBN:
9781510701854
Formato:
Libro

Descrizione

Designed to bring people together, Frontier Cooking brings the magic of chef Carole Sullivan’s personalized family-style meals to your home kitchen, backyard, and the great outdoors. Prepare your very own celebrity meals just like some of Mustang’s favorite customersrevel in the Thanksgiving tradition of Jeff Bridges or celebrate Michael Keaton’s annual July 4th barbecue.

Each chapter is organized according to custom menus designed for every occasion, from streamside picnics and wilderness brunches to formal holiday dinners. Cook authentic frontier recipes that have been adapted for simple and savory home cooking, such as:

Minted Pea Soup
Tarragon Chicken Salad
Montana Meatloaf
Pancetta-Sage Stuffed Boneless Turkey
Apple Spice Cake with Warm Caramel Sauce

Featuring more than 100 original recipes and accompanied by mouthwatering photographs, Frontier Cooking will teach you to cook real foodfor real people.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Editore:
Pubblicato:
Apr 5, 2016
ISBN:
9781510701854
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

New Frontier Cooking - Carole Sullivan

Copyright © 2016 by Carole Sullivan

Photography copyright © 2016 by Lynn Donaldson

All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

Visit our website at www.skyhorsepublishing.com.

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

Cover photo credit: Lynn Donaldson

Photography by Gib Meyers for pages: 26, 27, 28, 110.

All other photography by Lynn Donaldson.

Cover design by Engine 8

Sweetgrass Books edition edited by Seabring Davis

Food styling by Carole Sullivan

Print ISBN: 978-1-5107-0181-6

Ebook ISBN: 978-1-5107-0185-4

Printed in China

ACKNOWLEDGMENTS

Dorothy and Gerald Glaser; Val Jacobson and Jena Finley; At Home on the Range; Gourmet Cellar; Montana Fish Company; Livingston Kite Company; Natural Resources Defense Council; World Wildlife Fund; American Prairie Reserve; Costco; MARS, Inc.; D’amico Catering; Depuy Spring Creek; Dale and Margaret Vermillion; Jen, Pat, Josie and Isla Vermillion; Sweetwater Travel; Les Berthy; Eric Paramore; Henry Harrison; Clyde Aspevig and Carol Guzman; Jim and Linda Harrison; Michael Keaton; Colin, Isabel and Simone Davis; Dan, Charlie, Ben and Chase Vermillion; Evie Cranston; Carl and Elizabeth Webb; Meredith Brokaw; Russell Chatham; Gem and Mark George; The Mary Grace Family; The Boreham Family; Malou Flato and John Taliaferro; Susan and Jeff Bridges; Diane Stillman and Elaine Uehlin; Lee Kinsey and Secluded Waters Outfitters; Gib and Susan Myers; the Hudson Family; Tumblewood Teas. And a special acknowledgement to Montana Party Rentals. Thank you to all of the supporters of our Kickstarter.com campaign, including Colin K. Davis, Deb Endres and Jean Heishman Grant.

406-222-8884 ~ www.MustangCatering.com

CONTENTS

FOREWORD

By Russell Chatham

INTRODUCTION:

KEEPING THINGS SIMPLE

By Jeff Bridges

A WORD FROM THE AUTHOR:

THE MUSTANG STORY

By Carole Sullivan

THE MUSTANG STANDARDS

WITH THE REGULARS

Artichoke Parmesan Soup

Hearty Vegetable Soup

Indian Lamb Stew

Chicken Mirabella

Wild Mushroom Stroganoff

Pulled Pork Sandwich

Chicken Pot Pie

Lemon Blueberry Cupcakes

THE WILDERNESS BRUNCH

WITH THE NATURAL RESOURCES DEFENSE COUNCIL

Whole Chilled Salmon with Cucumber Dill Sauce

Orzo Salad

French Potato Salad

Minted Pea Soup

Huckleberry-Peach Crisp

AL FRESCO ON THE RANGE

WITH THE AMERICAN PRAIRIE RESERVE

Bison Short Ribs Provençal

Creamy Polenta

French Green Beans

Balsamic Vinaigrette with Mixed Greens

Catfish Fingers with Lemon Tarragon Sauce

Lemon-Goat Cheese Cheesecake

BARBECUE ON THE RANCH

WITH ELIZABETH & CARL WEBB

Stuffed Jalapeños

Classic Coleslaw

Calico Beans

Cowboy Stuffed Potatoes

Mixed Grill with Herb Oil

Sweet & Salty Pecan Bars

Huckleberry Bars

PATRIOTIC PARTY

WITH MICHAEL KEATON

Chicken Enchiladas

Turkey Chile Verde

Chile Rellenos Casserole

Grilled Vegetables

New Three Bean Salad

Summer Berry Pies

SUMMER GARDEN PARTY

WITH EVIE CRANSTON

Chicken Torte Milanese with Tomato Basil Sauce

Caesar Salad

Smoked Trout Dip

Prosciutto-Phyllo Wrapped Asparagus

Boursin-Filled Peppadews

Fresh Berries with a Prosecco Sabayon Sauce

RIVERSIDE RENDEZVOUS

WITH MALOU FLATO & JOHN TALIAFERRO

Angel Hair Pasta Salad

Shrimp and Avocado Salad with Dijon Shallot Vinaigrette

Tuna Pasta Salad

Broccoli Grape Salad

Quinoa Tabouleh

Tarragon Chicken Salad

Noodles in Peanut Sauce

Curried Couscous Salad

FAMILY FEAST

WITH KATHRYN & JOHN HEMINWAY

Crab Cakes with Chili-Lime Sauce

Carrot Ginger Soup

Fresh Spring Rolls with Asian Dipping Sauce

Evil Jungle Chicken with Perfect Rice

Snappy Lemon Ginger Tea Ice Cream

A FISHERMAN’S LUNCH

WITH LEE KINSEY

Cucumber Mint Soup

Gazpacho

Italian Muffeletta Sandwich

Roast Beef Sandwich

Secret Sauces

A PRAIRIE PICNIC

WITH WORLD WILDLIFE FUND

Bison Chili Molé

Pico de Gallo

Guacamole

Corn Salad

Caramel Walnut Brownies

A HOLIDAY TRADITION

WITH JEFF & SUSAN BRIDGES

Pancetta-Sage Stuffed Boneless Turkey

Classic Gravy

Mashed Potatoes

Roasted Root Vegetables

Orange-Cranberry Relish

Apple Spice Cake with Warm Caramel Sauce

SAVOR THE STORM

WITH CAROL GUZMAN AND CLYDE ASPEVIG

Roasted Butternut Squash Soup

Kalamata-Fig Tapenade

White Bean Roasted Garlic Dip

Cumin-Spiced Carrot Dip

Grilled Foccacia

Grilled Vegetable and Italian Sausage Lasagna

MEET ME AT MUSTANG

WITH THE REGULARS

Chicken Noodle Soup

Tomato Bisque

Grilled Chicken Sausages with Apples, Yams and Onions

Four Cheese Pasta

Bolognese Sauce

Montana Meatloaf

Lobster Pot Pie

Molasses Cookies

Oatmeal Raisin Cookies

Peanut Butter Cookies

Snickerdoodles

Chocolate Chip Cookies

INDEX

FOREWORD

When Mike Art bought Chico Hot Springs in Montana, in the early 1970s, it was a derelict liability threatening to collapse. Not much was noticeably done to correct that until 1977. Realizing you could not expect to have a successful hotel, from the second story of which you could clearly see the exact geographic middle of nowhere, without a restaurant, he proceeded to build one.

A rustic dining room was constructed to suit the locale, but the menu was anything but rustic. I first set foot in it one evening on the way back from a fishing trip to Yellowstone Park with John Bailey. Fresh oysters? Duck? What the hell was going down here?

It turned out the chef, a seemingly callow youth named Larry Edwards, had been recruited up from Jackson Hole. Frankly, I don’t recall that whole original menu, but baked brie and sole en croute were most assuredly not items one encountered at that time on menus anywhere west of Chicago or east of San Francisco.

A few years later, Edwards moved on, and while Chico was and remains a good place to eat years later, the brilliance he initially brought to the venue went with him. As the eighties became the nineties, many, including myself, literally begged him to open his own restaurant in Livingston, but for reasons known only to him it never happened.

Finally, by 1994, it was clear no one was going to step up to bat, and I began lying awake nights thinking about how I might do it. The only real estate that made sense was the Livingston Bar and Grille, which had been purchased by Mike Art, and over which Edwards presided for a few years. But then it was sold to people who had no business owning a restaurant and under whose tenure it degenerated into a filthy, mouse-infested ptomaine emporium.

Naturally, they put it up for sale, but at a price so absurd no one could buy it, as they would be hopelessly buried in debt from day one. In early 1995, I sat down with my friend and realtor Ernie Meador and tried to figure out the lowest offer the desperate owners would accept. All the serious buyers had come and gone, and no one had looked at it in two years. When we made our offer, they accepted it instantly like a trout inhaling a mayfly.

It took more than a few minutes for me

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