The Sioux Chef's indigenous kitchen
(Book - Regular Print)

Introduction. How to use this book ; (Not) frybread

Fields and gardens. Roasted corn with wild green pesto ; Three Sisters summertime salad with smoked trout ; Wojape mint sauce ; Locavores and trade-a-vores ; Salad of griddled squash, apples, wild greens, and toasted walnuts : Maple dressing ; Hopniss ; Spring salad with tamarack honey drizzle ; Deviled duck eggs ; Duck egg aioli ; Wild greens pesto ; Wild greens ; Stuffed squash blossoms ; Sautéed corn mushrooms with fresh corn and fried sage ; Corn mushrooms ; Braised sunflowers (or sunchokes) ; Griddled maple squash ; Gete okosomin - big old squash ; Cedar-braised beans ; Crispy bean cakes ; Beans ; Three Sisters mash ; Smoked whitefish and white bean spread ; Sunchokes ; Maple-sage roasted vegetables ; The language of corn ; Simple corn cakes with assorted toppings ; Blue corn cake variation ; Hominy cakes ; Teosinte ; Kneel down bread ; Sioux Chef tamales ; Old-fashioned cornmeal mush with poached eggs ; Amaranth crackers ; Amaranth ; Wild rice cakes ; Sorrel sauce ; Summer's vegetable soup with wild greens ; Missouri River pozole ; Hearty mushroom, sweet potato, and bean soup ; Fish head and wild rice soup ; White bean and winter squash soup ; Smoked turkey and acorn soup ; Squash and apple soup with cranberry sauce ; Black bean and yucca soup with warming spices ; Wozupi - an indigenous farm of the Mdewakanton tribe, Minnesota

Prairies and lakes. Wild rice ; Real wild rice ; Tatanka Truck fried wild rice bowl ; Wild rice pilaf with wild mushrooms, roasted chestnuts, and dried cranberries ; Mushrooms ; Timpsula cakes with cedar braised beans ; Timpsula ; Smoked whitefish or trout ; Wild rice-crusted walleye ; Red Lake walleye - the good fish story ; Herb-roasted fish ; Tatanka Truck sunflower-crusted trout ; Cattails ; Grouse with cranberry and sage ; Maple-juniper roast pheasant ; Sweet and sour roast goose with autumn squash and cranberries ; Sage and rose-hip roasted duck ; Seared duck breast with cider glaze ; Rendering duck or goose fat ; Crispy duck legs ; Duck pâté, with dried apple ; Duck and wild rice pemmican ; Smoked duck or pheasant ; Roast turkey, wild onions, maple squash, and cranberry sauce ; Cider-braised turkey thighs ; Maple-brined smoked turkey ; Rabbit ; Old-fashioned rabbit stew ; Rabbit braised with apples and mint ; Bison ; Bison tartare ; Bison ribs ; The noble way to hunt ; Cedar-raised bison ; Braising, an ancient method ; Indigenous tacos ; Tanka ; Bison wasna ; Hunter's stew ; Grilled bison skewers with wojape ; Taniga ; Lamb sausage ; Venison chops with apples and cranberries ; Venison or elk stew with hominy

Nature's sweets, teas and refreshing drinks. Sunflower cookies ; Edible flowers ; Autumn harvest cookies ; Corn cookies ; Amaranth bites ; Chocolate pecan bites ; Chestnuts ; Raspberry-rosehip sauce ; Acorn and wild rice cakes ; Popped amaranth cakes (alegría) ; Wild rice pudding ; Ricing moon ; Sunflower milk sorbet ; Sunflowers ; Sweet corn sorbet ; Hazelnut maple sorbet ; Wild rice sorbet ; Maple squash sorbet with cranberry sauce ; Blueberry-raspberry-bergamot spoon sweet ; Wild apple sauce (savory or sweet) ; Caramelized seed mix ; Roasted in the shell sunflower seeds ; Indigenous granola ; Native granola bars ; Seed savers snacks ; Roasted maple seed ; Toasted pumpkin and squash seeds ; Toasted sunflower seeds ; Maple bruleed squash with blueberries ; Tobacco ; Teas and refreshing drinks. Labrador tea ; Cedar tea ; Mint tea ; Bergamot teas ; Raspberry leaf tea ; Chaga ; Sumac lemonade ; The firewater myth

The indigenous pantry. Sunny butter ; Indigenous flours ; Wild rice flour ; Vegetable flour ; Acorn meal flour ; Hazelnut flour ; Chestnut flour ; Indigenous stocks ; Wild rice stock ; Corn stock ; Cedar bean stock ; Fish, game, meat stock ; Wojape ; Sprouts ; Puffed wild rice ; Ramps ; Corn nuts ; Dried mushrooms ; Dried apple slices ; Tapping trees : more than maple ; Maple wine and vinegar ; Native herbs and seasonings ; Culinary ash ; Staghorn sumac ; Mineral salt ; Smoked salt

Indigenous partners and guides. Chef Rich Francis : Scallops with Three Sisters reduction and four medicines ; Chef Karlos Baca : Navajo tea-smoked quail with manoomin fritter, pickled cholla, and lichii sauce ; Nourishing tradition ; Chef Lois Ellen Frank : Coriander-cured elk with dried chokecherry sauce ; Chef Andrea Murdoch : Inca trail mix ; Chef Brian Tatsukawa : J.D. Kinlacheeny's chilchin (sumac) pudding ; Terri Ami's blue corn mush ; Chef Freddie Bitsoie : Corn broth ; Felicia Cocotzin Ruiz : Two-fruit jam scattered with seeds ; Valerie Segrest : WIld berries with amaranth

Feasts of the moon. Spirit plate ; Dinner of the Blossom Moon, Waabigwanii-giizis ; Dinner of the Chokecherry Moon, Canpasapa Wi ; Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis ; Feast of the Wild Rice Moon, Maoominike-giizis ; Dinner of the Great Spirit Moon, Gichi-manidoo-giizis ; Feast of the Sorcerer and the Eagle, Mixteco-inspired menu ; Owamni and the Buffalo-sky.