Heartland Farm-forward dishes from the Great Midwest

Lenny Russo

Book - 2015

"A pioneer in the local field-to-fork movement showcases the fantastic bounty of America's Midwest with recipes from his storied St. Paul restaurant. Lenny Russo, chef at Heartland in St. Paul, was inspired by the lakes, fields, farms and orchards of his adopted homeland to create 100 delectable recipes including Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whi...tefish with Danish Brown Bread Salad and dozens more."--provided by Amazon.com.

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Subjects
Genres
Cookbooks
Published
New Hope, PA : Burgess Lea Press [2015]
Language
English
Item Description
Includes index.
Physical Description
288 pages : color illustrations ; 27 cm
ISBN
9781941868058
1941868053
Main Author
Lenny Russo (author)
Other Authors
Tom Thulen (photographer), George Morrison, 1919-2000 (artist)
  • Foreword by Lynne Rossetto Kasper
  • Sustenance: an introduction
  • The spirit of George Morrison by Kristin Makholm
  • Salads and starters
  • Hot and cold soups
  • Grains, pasta and beans
  • Vegetables and side plates
  • Freshwater fish
  • Meat and game
  • Poultry and game birds
  • Desserts and treats
  • Larder and basics
  • Art index
  • Acknowledgments
  • Index.
Review by Booklist Reviews

New Jersey may be the state of his birth, but Minnesota chef Lenny Russo has mellowed into an unabashed advocate for all victuals midwestern. His St. Paul restaurant has garnered international praise for its broadly innovative cuisine. He takes pride in sourcing meats, vegetables, and fish exclusively from midwestern farms and Great Lakes fishermen, and he encourages growers to meet his challenges. Russo has special fondness for crayfish. Those looking for shock will find astonishment in Russo's turtle pot-au-feu—not cooked with the endangered sea turtle but with the common Iowa snapping turtle. To reproduce Russo's restaurant cuisine at home takes a daring cook with plenty of equipment and experience. Most recipes make enough for 12 servings, enough to impress quite a crowd. In addition to full-color photographs of Russo's painstakingly plated dishes, the book takes on even more beauty from paintings rendered by Ojibwe artist George Morrison, which mark this as a particularly distinguished celebration of midwestern high culture. Copyright 2014 Booklist Reviews.

Review by Publishers Weekly Reviews

Having had enough of his native Florida, chef and James Beard Award–nominee Russo relocated to Minneapolis in the mid-1980s to pursue his dream of operating his own restaurant, one that would be focused on highlighting local purveyors. It took some time, but he and his wife opened the titular Heartland in 2002. In this collection of over 100 recipes from the restaurant, Russo shares his from-scratch approach with varying degrees of success. There's a struggle between the wildly imaginative and painfully specific (wild boar and tart cherry sausage; Iowa snapping turtle pot-au-feu) and the bland (tomato soup; grilled peaches), and it takes some fortitude to soldier on. Luckily, Russo gathers steam as the book progresses: stewed chicken with cider cream sauce and root vegetables is an inventive and approachable dish that won't require hours of sourcing. The book's later entries for desserts, such as raspberry pecan Linzer torte and honey cheese gâteaux with red currant coulis, are outstanding concepts that don't require a culinary degree. The book's final chapter, Larder and Basics, also has a number of hits, such as a fiendishly simple black pepper dressing and a pumpkin seed parsley pistou. It should be noted that there's an assumed level of competence on the part of the reader. Russo offers no tips on breaking down those snapping turtles, assuming the reader is able to locate some, and few substitutions are offered for key ingredients. Confident and experienced home cooks, as well as visitors to Russo's restaurant in search of a souvenir, will likely get the most out of the book. (Mar.) [Page ]. Copyright 2015 PWxyz LLC

Review by Publisher Summary 1

"If Lenny Russo didn't exist, we'd have to invent him...." - Lynne Rossetto KasperHeartland is the story of an exceptional American restaurant and the passionate, politically active chef behind it. Inspired by the undersung bounty of the Great Midwest, Chef Lenny Russo celebrates family farms, native ingredients, and local culinary traditions page after page--just as he does at his signature restaurant. The 100 beautiful, earthy recipes are drawn from the lakes, fields, farms, and orchards of Russo's adopted homeland. They include Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whitefish with Danish Brown Bread Salad, and dozens more.Heartland features photography by Tom Thulen and fine art by the Ojibwe mid-century artist George Morrison. 

Review by Publisher Summary 2

Learn to celebrate the unsung culinary traditions of the Midwest from restaurant chef Lenny Russo and 100 beautiful, earthy recipes.

Review by Publisher Summary 3

A pioneer in the local field-to-fork movement showcases the fantastic bounty of America’s Midwest with recipes from his storied St. Paul restaurant. Lenny Russo, chef at Heartland in St. Paul, was inspired by the lakes, fields, farms and orchards of his adopted homeland to create 100 delectable recipes including Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whitefish with Danish Brown Bread Salad and dozens more.

Review by Publisher Summary 4

"If Lenny Russo didn't exist, we'd have to invent him...." - Lynne Rossetto KasperHeartland is the story of an exceptional American restaurant and the passionate, politically active chef behind it. Inspired by the undersung bounty of the Great Midwest, Chef Lenny Russo celebrates family farms, native ingredients, and local culinary traditions page after page--just as he does at his signature restaurant. The 100 beautiful, earthy recipes are drawn from the lakes, fields, farms, and orchards of Russo's adopted homeland. They include Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whitefish with Danish Brown Bread Salad, and dozens more.Heartland features photography by Tom Thulen and fine art by the Ojibwe mid-century artist George Morrison.