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The Birchwood Cafe Cookbook: Good Real Food - Paperback | Diverse Reads

The Birchwood Cafe Cookbook: Good Real Food

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Creating a better world starts at home—in the kitchen—and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood’s recipes—adapted for home cooks—and fill your own table with some of the irresistible fare that has made the cafe one of the region’s best-loved restaurants.
 
In these pages, find Birchwood’s light-hearted, innovative menu: hearty hand pies and multigrain salads, decadent pastries, and award-winning desserts. Organized by eight seasons, these dishes are inspired by the way weather affects our appetites and determines what comes from our land. With Spring, we celebrate beginnings, tossing up fragrant herbs, tender greens, and tart rhubarb. Come Summer, we fire up the grill and get outside; when Scorch hits and those dog days dampen appetites, we whip up cool soups and refreshing salads. Then Autumn, with its collision of apples, pears, pumpkins, and kale; and as Dusk falls, we get cozy with bowls of savory soup. Frost tempts us back to the stove with nourishing roots. Ready for Winter, we gather close with friends near the hearth, ladling up warming stews. Come Thaw, look to the first food of the season as the maple syrup runs and we anticipate a new year. The pantry chapter features Chef Marshall Paulsen’s condiments—chutney, jam, preserves, and vinaigrettes—which can transform the simplest dish into a spectacular plate.
 
Owner Tracy Singleton and Chef Marshall share Birchwood stories and memories, plus practical tips and insights. Just as Birchwood Cafe is more than a restaurant, this is more than a cookbook. The Birchwood Cafe Cookbook shows you what it takes to make a sustainable kitchen and a joyful table, to prepare “good real food” that really does more than a little good. 

ISBN-13: 9780816679867

Media Type: Paperback

Publisher: University of Minnesota Press

Publication Date: 11-01-2015

Pages: 200

Product Dimensions: 7.90(w) x 8.70(h) x 1.10(d)

Tracy Singleton is the founder and owner of the Birchwood Cafe, where Marshall Paulsen is chef. A longtime writer on local foods, Beth Dooley’s books include The Northern Heartland Kitchen and Minnesota’s Bounty: The Farmers Market Cookbook, a collaboration with photographer Mette Nielsen, whose work includes The Spoonriver Cookbook and The Splendid Table’s How to Eat Supper.

Table of Contents

Contents

Introduction: An Invitation to Cook from Birchwood Cafe Owner Tracy Singleton
Chef Marshall Paulsen
Using This Cookbook
A Note about Our Ingredients


Spring
Herby Radmann, Bullfrog Fish Farm, Menomonie, Wisconsin
Gail and Maurice Smith, DragSmith Farm, Barron, Wisconsin
Asparagus, Cheddar, and Quinoa Savory Waffle (GF)
Spring Egg Scramble (GF)
Smoked Trout Quiche
Basic Pastry Crust
Carrot Ginger Soup (V) (GF)
Potato Beet Salad (V) (GF)
Pesto Perfect!
Sundried Tomato Pesto (GF)
Arugula Basil Pesto (GF)
Cilantro Cashew Pesto (V) (GF)
Mint Jalapeño Pesto (GF)
Watercress Mint Chermoula (Moroccan Pesto) (V) (GF)
Spring Vegetable Pizza
Marinated White Beans
White Bean Spread
Turkey Salad with Avocado Puree (GF)
Millet Crusted Trout (GF)
Red Pepper Chickpea Puree (GF)
Rhubarb Pecan Bars
Rhubarb Brown Sugar Scones


Summer
Greg and Mary Reynolds, Riverbend Farm, Delano, Minnesota
Steven Read and Jodi Ohlsen Read, Shepherd’s Way Cheese, Nerstrand, Minnesota
Egg and Bacon Sandwich
Vive La France French Toast with Macerated Berries and Honey Roasted Almonds
Chilled Sweet Pea and Mint Soup (V) (GF)
Strawberry Salad with Garlic Chèvre Mousse (GF)
Honey Roasted Almonds (V) (GF)
Tour de France Turkey Burger
Red Grape Rosemary Salsa
Blue Cheese Walnut Spread
Roasted Scape Mayo
Sesame Green Bean and Quinoa Salad (V) (GF)
Summer Vegetable Flatbread
Grilled Pork Chop with Polenta (GF)
Strawberry and Rhubarb Cornmeal Cobbler
Chocolate Crinkle Cookies


Scorch
Tim Fischer, Fischer Family Farms Pork, Waseca, Minnesota
Konstantin Berkovski, Minneapolis, Minnesota
Sweet Corn Chipotle Coulis (GF)
Sweet Corn Wheat Berry Savory Waffle
Stone Fruit Salsa (V) (GF)
Breakfast Black Beans and Rice with Avocado Puree (GF)
Cucumber Basil Gazpacho (V) (GF)
Heirloom Tomato Plate (GF)
Sweet Corn Chèvre Mousse (GF)
Spicy Peanut Penne Salad (V)
Three Bean Salad with Horseradish Vinaigrette (V) (GF)
Veggie Baba Ganoush Pizza (V)
Black Bean Quinoa Burger (V) (GF)
Avocado Chèvre Mousse (GF)
Heirloom Tomato Sweet Corn BLT
Sweet Corn Risotto (GF)
Grilled Corn with Crème Fraiche (GF)
Seed Crackers (V)
Vegan Stone Fruit Maple Quinoa Crisp (V) (GF)
Vegan Blueberry Muffins (V)


Autumn
Peterson’s Limousin Beef, Osceola, Wisconsin
Jack Hedin, Featherstone Farm, Rushford, Minnesota
Cinnamon Apple Farro Pancakes
Seasoned Butter (GF)
Apple Cinnamon Butter
Radish Butter
Cilantro Butter
Lemon Pepita Butter
Mint Honey Butter
Autumn Vegetable Quiche
Chicken Spaetzle Soup
Maple Squash Soup (V) (GF)
Apple and Alemar Salad with Cranberry Vinaigrette (GF)
Cherry Hazelnut Turkey Salad (GF)
Limousin Beef Brisket with Maple Squash Mash and Aronia Berry Coulis (GF)
Braised Beef Pizza
Limousin Beef Sandwich with Roasted Pear Mayo
Apple Walnut Scones
Caramelitas


Dusk
Jim Riddle, Blue Fruit Farm, Winona, Minnesota
John Peterson, Ferndale Market, Cannon Falls, Minnesota
Bacon Blueberry Black Currant Oatmeal (GF)
Squash Parsnip Tofu Scramble (V) (GF)
Chili Bean Chili! (V) (GF)
Spicy Tofu and Quinoa Salad (V) (GF)
Beet Chèvre Terrine (GF)
Chicken Confit (GF)
Chicken Confit Mushroom Pizza
Cranberry Gastrique (V) (GF)
Parsnip Pear Sandwich (V)
Birchwood Burger with Mushroom Duxelle
Chicken Marsala
Lemon Hazelnut Sea Salt Cookies
Sweet Potato Pie w