Heartlandia
Subtitle: heritage recipes from Portland's the Country Cat
By: Adam and Jackie Sappington with Ashley Gartland ; photography by John Valls
Contributors: Valls, John, photographer; Sappington, Jackie, author; Gartland, Ashley, author
Published: 2015
Language: eng
Number of pages: 304
ISBN-13: 9780544363779
Copyright date: 2015
Subjects: Country Cat Dinner House & Bar (Portland, Or.); American Cooking
Description: 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.  --Publisher's description.
Notes: Includes index.
Table of contents: title: Stocking the cupboards and gathering the tools; title: An American breakfast; title: The garden; title: The kettle; title: Finger food; title: Fins and shells; title: The birds; title: The butcher's block; title: Somethin' for the side; title: A sweet finish; title: Muddled, shaken, and stirred; title: Pickled and preserved.