PDF Download Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington

PDF Download Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington

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Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington

PDF Download Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington

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Review

"Missouri heritage cooking meets the clean flavors of the Pacific Northwest in this improbably delicious mash-up...With generosity and a warm sense of humor, the Sappingtons invite everyone to pull up a chair at their family table—and with recipes like theirs, readers will be more than happy to dig in."—Publishers Weekly "Portland's beloved Country Cat Dinner House and Bar unveils the secrets to their fried chicken, pimento cheese and other comforting dishes in a book geared toward the home cook. Come for the ranch dressing, stay for the guide to whole-animal butchery." —EATER.com “Amid the culinary distractions of Portland—the uni ice cream, the grasshopper sushi—The Country Cat has been focused on the comforting, wholesome dishes of America’s Heartland for nearly a decade. Heartlandia will have you cooking Sappington signatures such as suet-fried chicken, crispy turkey tails, and a morel and spring vegetable hash that transport you to the covered-dish suppers and Friday lake-fish frys of Adam’s rural Missouri upbringing. It’s a wonderful—and delicious—place to be!” —Matt Lee and Ted Lee,authors of The Lee Bros. Charleston Kitchen   “Heartlandia is as inspiring as it is nostalgic . . . fresh, local ingredients and perfectly executed dishes. Adam and Jackie have opened up their hearts and souls to us with the Country Cat, and now with this book everyone’s inner Gramma can become a very slick lady!” —Aaron Franklin, owner of Franklin Barbecue and author of Franklin Barbecue: A Meat-Smoking Manifesto   “Grab this book and wrap it around you like a warm blanket!!!! Adam is the mouthwatering fried chicken and Jackie is the sweet butterscotch pudding in their meal of life! Adam’s respect of the land and its product and his intuitive, comforting cooking is what makes him one of my favorite chefs. I have had the great fortune of cooking in the kitchen with Adam and eating his delicious food and listening to his infectious laugh. I am thrilled to have this book in my kitchen so that I can crack open a page and put a smile on my face —on the cloudiest of days. This book is 3-D deliciousness: I wanted to reach through the pages and grab a crispy end of lamb or a slice of birthday cake! Dive in and start cooking and get those pages dirty!” —Amanda Freitag, chef and Food Network personality   “This book will teach you to bake the fluffiest biscuits and fry a chicken to perfection. You will learn the provenance of seasonal ingredients and may even become an expert at butchering whole hogs. But the real joy of Heartlandia is knowing that Adam and Jackie not only put their souls into cooking at The Country Cat, but now also their hearts into writing Heartlandia.” —Vitaly Paley, chef and owner of Paley’s Place, Imperial, and Portland Penny Diner, and co-author of Paley’s Place Cookbook

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About the Author

ADAM SAPPINGTON and wife JACKIE SAPPINGTON opened The Country Cat Dinner House & Bar in 2007. Adam is the Executive Chef as well as a guest instructor for The Culinary Institute of America. Jackie Sappington is the Executive Pastry Chef and General Manager.

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Product details

Hardcover: 304 pages

Publisher: Houghton Mifflin Harcourt (September 1, 2015)

Language: English

ISBN-10: 0544363779

ISBN-13: 978-0544363779

Product Dimensions:

8 x 1 x 9 inches

Shipping Weight: 2.3 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

25 customer reviews

Amazon Best Sellers Rank:

#98,787 in Books (See Top 100 in Books)

I was never in Portland. I have the Portlandia cookbook. I was not aware of the Portland restaurant and culinary scene. But I read the Washington Post, July 1, 2015, story on its Quirky Comfort Food scene. In it they mentioned Le Pigeon, Ataula, Bollywood Theater, Pok Pok, Ox, Langhaan, and more. So I picked up this cookbook.Heartlandia is based on Adam and Jackie Sappington’s Portland restaurant, The Country Cat Dinner House & Bar. Adam, grew up on a Midwest farm and is the Executive Chef; his spouse and business partner Jackie, who mastered her first recipe at the age of ten, is the Executive Pastry Chef.I read in reviews that they are famous for their Skillet-Fried Chicken and the Challah French Toast with Maker’s Mark Custard and Clabber Cream, as well as Bourbon Peach Crumble Pie. The chicken is based on a recipe of their granny Cris who served it to inmates at the old Maries County Jail (note... you can use beef tallow instead of the pig lard) They should be famous for the Chanterelle and Blackberry Succotash; and the Honey Paprika Potatoes (uses salata cheese and honey). The book opens (after a section on tools and techniques, with Breakfast and Buttermilk Biscuits, and Pancakes. The Challah French Toast (includes challah recipe) uses aggs (of course) but also half and half, vanilla extract, bourbon, and cinnamon. The Clabber Cream on it uses heavy cream, confectioners sugar, and sour cream. (what the heck is a “knob” of butter? hehe) For their braiding they teach that Braiding: “2nd crosses over, first divides the rest, repeat”Breakfast continues with Morel and Spring Vegetable Hash; Wedge Salad with Soft Paches Egg and Green Goddess Dressing; Chanterelle, GreenBean, and Freekah Salad with Huckleberry Vinaigrette; Sugar Snap Pea and Soft Goat Cheese Salad with Cornbread Muffins; and more. Their Ranch Dressing (Their Rule: When in doubt, serve Ranch) includes thyme, garlic powder, onion powder, celery seed, lemon pepper, egg yolks, sour cream, and more. In their “Homage to the Range,” they focus on recipes for kettles. Jill's Chili uses ground dark meat turkey, kidney and pinto beans, chicken stock and more than a half a dozen spices. (The secret to deviled eggs...? perhaps it is lime juice and ground celery seed) I skipped their meat candy recipe section (also known as beef jerky). They make their own ketchup for their onion rings and home fries. It uses juniper and allspice berries, star anise, cloves, cinnamon, fennel, cornstarch, ginger, two kinds of vinegar, and of course tomatoes and tomato paste. Adam's Chicken Fried Steak is akin to American Schnitzel. Also his famous “Woo” gravy is just an easier way to say Worcestershire Sauce gravy (but note that it uses bacon fat with coffee, chicken stock, Worcestershire sauce, and more).

Very happy with this book

Purchased as a gift and my daughter said the receipts in the book are great.

Birthday present for my daughter in law. She loved it!

Great item and fast shipping

Try the biscuits. Amazing

Awesome cookbook with a ton of great recipes and stories

Great gift along with a cast iron skillet.

Great cookbook!

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Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington PDF

Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington PDF

Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington PDF

Heartlandia: Heritage Recipes from Portland's The Country Cat, by Adam Sappington Jackie Sappington PDF