Ulteriori informazioni
"More than sixty recipes that bring California's Indigenous cuisines into kitchens today"--
Sommario
IntroductionAyukîi
About Me
How to Use This Book
Equipment and Specialty Foods
Proteins
FallPimnaníhkaanva
Acorn Guide
Rustic Acorn Bread
Blackberry Smoked Salmon Smörgåstårta
Acorn Pumpkin Muffins
Acorn Manzanita Waffles
Acorn Miso
Acorn Miso Soup with Tanoak Mushrooms
Acorn Miso Creamed Kale
Three Sisters Fall Salad
Squash Frybread
Elk Chili Beans
Stuffed Mini Pumpkins with Ground Venison Sausage and Currants
Apple Cider Brined Turkey with Apple Brandy Acorn Gravy
Acorn Crepes
Turkey and Wild Mushroom Crepes
Cajeta Apple Pie Crepes
Maple Cheesecake with Pine Nut and Acorn Crust
NDN Whoopie Pies
WinterÍshyaav
The Acorn Maidens
Winter Preserving
Mussels and Mushrooms on Acorn Bread
Winter Squash with Bay Leaves
Winter Quail Stock
Quail and Acorn Dumpling Stew
Elk Cottage Pie
Rabbit and Dungeness Paella
Red Chile Rabbit Tamales
White Tepary Bean Soup with Ham Hock and Collards
Cataplana
Wild Boar Pozole
Deer Meat Stew and Grits
Coffee and Juniper Brined Venison
Acorn Hand Pies
Basic Acorn Pie Crust
Miso Smoked Salmon Chowder Hand Pies
Huckleberry Hand Pies
Hot Peppernut Cocoa with Mallow Root Marshmallows
California Galette
Buttermilk Chocolate Acorn Quick Bread
SpringXátikrupma
Spring Gathering Guide
Corine Pearce
Infusions
Decoctions
Compresses
Poultices
How to Dehydrate Nettles or Lamb’s Quarters
Morel Preparation
How to Dehydrate Mushrooms and Morels
Tree Tip Syrups, Sugars, and Oils
Niçoise Salad with Pickled Sea Beans and Quail Eggs
NDN Lettuce and Popped Amaranth Salad with Lemon Pine Nut Vinaigrette
Spring Mushroom Stock
Cream of Woodland Mushroom Soup
Acorn Miso Balls and Dashi with Pacific Seaweed and Dried Mushrooms
Acorn Crackers with Edible Flowers and Wild Onion Dip and Acorn Hummus
Wildflower Spring Rolls
Peppernut Mole Chicken with Nettle Tortillas and Nettle Poblano Rice
Duck Egg Chilaquiles with Nettle Tortilla Chips
Wild Rice Gatherer’s Bowl
Stinging Nettle Risotto with Cumin Coriander Lamb Chops and Acorn Squash with Burrata, Hazelnuts, and Barberries
Meadow Quiche
Acorn Focaccia with Wild Edibles
Pea Pancakes with Lemon Cream, Smoked Salmon, and Quail Eggs
Big Leaf Maple Blossom Fritters with Spruce Tip Syrup
SummerPimnáanih
Summer Spaghetti Sauce
Wild Meatballs
Summer Corn Stock
Blackberry Smoothie Bowl with Hazelnut Granola
Three Sisters Summer Salad
Quail “Chicken Salad” with Cherry Plums and Black Walnuts
Watermelon Salad with Yerba Buena
Greek Salad with Smoked Trout
Summer Grape Leaf Wraps
Huckleberry Gazpacho with Smoked Salmon
Pine Pollen Cacio e Pepe
Blackberry Brined Smoked Salmon
Blackberry Braised Venison Tacos
Elk Medallions with Acorn Miso Rub
Acorn Milk Freezer Pops
Acorn Milk and Chia Pops with Salmonberry Chamoy
Rose-Ade and Elderflower Freezer Pops
Blackberry “Chiascake” Freezer Pops
Zucchini Acorn Bread with Black Walnuts and Chocolate Chips
Blackberry Curd and Maple Angel Food Cake
Blackberry Pie with Acorn Crust
Acknowledgments
Index
About the Author
Info autore
Sara Calvosa Olson (Karuk) is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in
News from Native California and
Edible Shasta-Butte. Visit her website at akihsara.com, and follow her on Instagram at @thefrybreadriot. She lives in Mill Valley, California, which is the unceded ancestral homeland of the Coast Miwok.
Riassunto
More than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.
Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers Alliance
In this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.
Calvosa Olson has spent many years connecting her family’s foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu’am welcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.
