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Heartlandia
Heritage Recipes from Portland's The Country Cat
1 of 1 copy available
Husband-and-wife team Adam and Jackie Sappington opened their acclaimed Portland restaurant, The Country Cat Dinner House & Bar, in 2007. Adam, Executive Chef and a self-taught expert in whole animal butchery, and Jackie, the Executive Pastry Chef, are passionate about sharing soulful, heartwarming comfort food with their patrons. And now they’re sharing their recipes and secrets with home cooks around the world.
Some of the mouthwatering dishes include their legendary Skillet-Fried Chicken, 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. Sweet dishes include Challah French Toast with Maker’s Mark Custard and Clabber Cream, Butterscotch Pudding, and Bourbon Peach Crumble Pie.
Additional chapters are devoted to drinks, pickles and preserves. Sumptuous photography throughout capture the mouthwatering amazing food as well as the spirit of the restaurant and the heartland.
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Creators
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Publisher
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Release date
March 19, 2021 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780544363786
- File size: 60621 KB
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EPUB ebook
- ISBN: 9780544363786
- File size: 60798 KB
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Languages
- English
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Reviews
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Starred review from July 6, 2015
Missouri heritage cooking meets the clean flavors of the Pacific Northwest in this improbably delicious mash-up. The Sappingtons, chef owners of the Country Cat in Portland, Ore., open their collection with a classic perfected—buttermilk biscuits—and then the homestyle hits keep coming: challah French toast with Maker’s Mark custard and clabber cream, the restaurant’s signature skillet-fried chicken, rhubarb cobbler with ruby caramel. Woven into each chapter are plenty of charming anecdotes from Adam Sappington’s Midwest childhood, with respect for the culinary wisdom of past generations in his ode to “glorified Gramma cuisine.” Hints of a more refined Portland palate make their way in too, with dishes such as the chanterelle, green bean, and freekeh salad with huckleberry vinaigrette, and crispy fried oysters with smoky bacon and green apple ragout. However, the recipes that shine the brightest are the ones written from the heart: a passionate homage to ranch dressing, a remembrance of the Friday night fish fry, and a potted cheese dip simply known as “Judy.” 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. Agent: Betsy Amster Literary Enterprises. -
October 15, 2015
Husband-and-wife chefs Adam and Jackie Sappington own the Country Cat, a farm-to-table restaurant in Portland, OR. Though located in the Pacific Northwest, the restaurant's signature recipes--including skillet-fried chicken and challah french toast with Maker's Mark(R) custard and clabber cream--are rooted in America's heartland. This book will teach readers to make what the authors call "glorified Gramma cuisine," which includes tender biscuits, rustic steaks, and sweet and smoky condiments. Dishes are quick and easy, but some, such as hickory-smoked pork shoulder, involve hours of preparation and cooking. VERDICT A beautiful restaurant cookbook to have on hand in colder months, when you'll crave comforting meals.
Copyright 2015 Library Journal, LLC Used with permission.
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