Heartlandia
Heritage Recipes from Portland's The Country Cat
Nonfiction, Food & Drink, International, USA
| Author: | Adam Sappington, Jackie Sappington, Ashley Gartland | ISBN: | 9780544363786 |
| Publisher: | HMH Books | Publication: | September 1, 2015 |
| Imprint: | Houghton Mifflin Harcourt | Language: | English |
| Author: | Adam Sappington, Jackie Sappington, Ashley Gartland |
| ISBN: | 9780544363786 |
| Publisher: | HMH Books |
| Publication: | September 1, 2015 |
| Imprint: | Houghton Mifflin Harcourt |
| Language: | English |
Soulful, heartland-inspired food from Portland’s popular The Country Cat
Heartlandia is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don’t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.
Soulful, heartland-inspired food from Portland’s popular The Country Cat
Heartlandia is based on husband-and-wife team Adam and Jackie Sappington’s acclaimed Portland restaurant, The Country Cat Dinner House & Bar. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, make food that is the definition of soulful, heartwarming comfort food. Some of the mouthwatering dishes include Autumn Squash Soup with Apple Cider and Brown Butter, Red Wine-Braised Beef with Wild Mushroom Steak Sauce, and Crispy Fried Oysters with Smoky Bacon and Green Apple Ragout. And don’t forget about their legendary Skillet-Fried Chicken. The sweets are just as enticing, such as the Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie. Additional chapters include one for drinks and another for pickles and preserves. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.
