Post by blackcrowheart on Nov 30, 2005 11:00:06 GMT -5
Native Cooking
Posted: November 30, 2005
by: Dale Carson / Indian Country Today
Have you all noticed the virtual explosion of new American Indian art, craftspeople and musicians? Sometimes it seems like a whole new generation bursts forth just when you think there is nothing new under the sun. It is a lovely human wave of energy and this time, the ''Indians'' got it.
Innovation is something Native people have always been good at. It is just another form of adapting to one's environment. Innovation is a child of creativity and it lives in Indian country.
There is also something about the specter of winter that allows those creative juices to flow, to think to yourself that you may have some time to explore the next mountain, cave, clay or canvas. Winter also provides an opportunity to indulge your children with the wisdom and thoughts you have been mulling over all year. It's a time to connect personally with family and with yourself.
What does all this have to do with food? Everything and nothing.
***
Wild duck is wonderful, but only because it's free! I'm afraid the truth is that commercial ducks are fatter and tastier. Both varieties must be cooked over an open fire to really be appreciated, but this is a good ''inside'' recipe.
Lucky Ducky
2 ducks, washed and cleaned
2 onions, chopped
2 apples, peeled and quartered
1/2 cup celery, chopped
1/2 cup raisins
1 cup chicken stock or orange juice
2 teaspoons paprika
Salt and pepper to taste
Fill duck cavities with onions, apples, celery and raisins. Place in a roasting pan and pour stock or orange juice over them. Baste often and roast at 450 degrees for half an hour.
Now sprinkle the paprika, salt and pepper on the ducks, pierce skin, return to oven and then reduce heat to 325 degrees for 1 to 1-1/2 hours.
Wild Sidekick for Lucky Ducky
1/4 cup olive oil
1 large sweet onion, chopped
2 cups wild rice, cooked
1 16-oz. can tomatoes, with juice
1/2 lb. fresh mushrooms, quartered or thick-sliced
1 cup Cheddar cheese, shredded
Salt and pepper to taste
Preheat oven to 375 degrees. Saute the onion in the olive oil until transparent; add tomatoes and mushrooms. Combine this with the cooked wild rice and fold in the cheese. Add salt and pepper to taste. Put all into a 2-quart baking dish. Cover and refrigerate or bake at 375 degrees for 30 minutes or longer, if you feel it is necessary.
***
Someone could make a whole cookbook with just frybread recipes, there are so many of them. I don't think I've ever used the same recipe twice, so here's another: it just might be the 'perfect' one.
Frybread No. 99
2 cups whole wheat flour
1 cup white flour
1/3 cup wheat germ
2 teaspoons baking powder
1/2 cup powdered milk
1/2 teaspoon salt
Warm water
Mix or sift the ingredients together in a bowl. Add a little warm water slowly to form a dough ball. Knead the dough until it is smooth, not sticky. Cover with a cloth and let stand at least an hour, then shape into balls and roll out into circles about 1/2-inch thick.
Heat about 1/2-inch of shortening (lard or corn oil) in a heavy pan. Take a small pinch of dough to test the temperature of the shortening; if it sizzles, it's ready. Cook 3 to 4 circles at a time. Drain on paper towels when browned on both sides.
***
Notes & Tips
* With the holidays coming, you may find that the recipes you want to make contain alcohol like sherry or white wines. Because the liquid may be necessary to make a recipe ''work,'' you can substitute chicken or beef broth for wine. You can purchase extracts of brandy and rum, following the instructions as to how many drops you need to dilute with water to equal what the recipe calls for. If substituting for alcohol in a dessert or sweet thing, use a fruit juice like pineapple, orange, apple or cranberry juice.
* A good tip when cooking meat of any sort when you don't have a rack is to lay down a make-believe rack made of washed celery ribs. Or, alternate whole carrots between the celery.
* The rule of thumb today is to cook stuffing separately from inside the cavity of a turkey, chicken or other fowl. It's too easy for bacteria to grow rapidly in that atmosphere.
Posted: November 30, 2005
by: Dale Carson / Indian Country Today
Have you all noticed the virtual explosion of new American Indian art, craftspeople and musicians? Sometimes it seems like a whole new generation bursts forth just when you think there is nothing new under the sun. It is a lovely human wave of energy and this time, the ''Indians'' got it.
Innovation is something Native people have always been good at. It is just another form of adapting to one's environment. Innovation is a child of creativity and it lives in Indian country.
There is also something about the specter of winter that allows those creative juices to flow, to think to yourself that you may have some time to explore the next mountain, cave, clay or canvas. Winter also provides an opportunity to indulge your children with the wisdom and thoughts you have been mulling over all year. It's a time to connect personally with family and with yourself.
What does all this have to do with food? Everything and nothing.
***
Wild duck is wonderful, but only because it's free! I'm afraid the truth is that commercial ducks are fatter and tastier. Both varieties must be cooked over an open fire to really be appreciated, but this is a good ''inside'' recipe.
Lucky Ducky
2 ducks, washed and cleaned
2 onions, chopped
2 apples, peeled and quartered
1/2 cup celery, chopped
1/2 cup raisins
1 cup chicken stock or orange juice
2 teaspoons paprika
Salt and pepper to taste
Fill duck cavities with onions, apples, celery and raisins. Place in a roasting pan and pour stock or orange juice over them. Baste often and roast at 450 degrees for half an hour.
Now sprinkle the paprika, salt and pepper on the ducks, pierce skin, return to oven and then reduce heat to 325 degrees for 1 to 1-1/2 hours.
Wild Sidekick for Lucky Ducky
1/4 cup olive oil
1 large sweet onion, chopped
2 cups wild rice, cooked
1 16-oz. can tomatoes, with juice
1/2 lb. fresh mushrooms, quartered or thick-sliced
1 cup Cheddar cheese, shredded
Salt and pepper to taste
Preheat oven to 375 degrees. Saute the onion in the olive oil until transparent; add tomatoes and mushrooms. Combine this with the cooked wild rice and fold in the cheese. Add salt and pepper to taste. Put all into a 2-quart baking dish. Cover and refrigerate or bake at 375 degrees for 30 minutes or longer, if you feel it is necessary.
***
Someone could make a whole cookbook with just frybread recipes, there are so many of them. I don't think I've ever used the same recipe twice, so here's another: it just might be the 'perfect' one.
Frybread No. 99
2 cups whole wheat flour
1 cup white flour
1/3 cup wheat germ
2 teaspoons baking powder
1/2 cup powdered milk
1/2 teaspoon salt
Warm water
Mix or sift the ingredients together in a bowl. Add a little warm water slowly to form a dough ball. Knead the dough until it is smooth, not sticky. Cover with a cloth and let stand at least an hour, then shape into balls and roll out into circles about 1/2-inch thick.
Heat about 1/2-inch of shortening (lard or corn oil) in a heavy pan. Take a small pinch of dough to test the temperature of the shortening; if it sizzles, it's ready. Cook 3 to 4 circles at a time. Drain on paper towels when browned on both sides.
***
Notes & Tips
* With the holidays coming, you may find that the recipes you want to make contain alcohol like sherry or white wines. Because the liquid may be necessary to make a recipe ''work,'' you can substitute chicken or beef broth for wine. You can purchase extracts of brandy and rum, following the instructions as to how many drops you need to dilute with water to equal what the recipe calls for. If substituting for alcohol in a dessert or sweet thing, use a fruit juice like pineapple, orange, apple or cranberry juice.
* A good tip when cooking meat of any sort when you don't have a rack is to lay down a make-believe rack made of washed celery ribs. Or, alternate whole carrots between the celery.
* The rule of thumb today is to cook stuffing separately from inside the cavity of a turkey, chicken or other fowl. It's too easy for bacteria to grow rapidly in that atmosphere.