Recently I was contacted by Voyageur Press and asked if I'd like a review copy of a recent cookbook, The Minnesota Table. (I'll let you guess what my answer was.)
It arrived, and I thought, well, isn't that a pretty cover, and cracked it open to see what kinds of recipes were included.
There are plenty of recipes--delicious recipes, focused on the kinds of foods that are raised in Minnesota. But to call it a collection of recipes would be a grave understatement. This lovely book is more of an exploration of the Minnesota foodscape, covering all kinds of topics--it's almost like an essay collection with recipes, rather than a cookbook (although there are tons of recipes too).
The book is organized in a thoughtful way. Each chapter takes on a month in the calendar year, but rather than starting in January, the book opens in April, which makes perfect sense--because isn't that when farmers are starting the process of growing food and when we start seeing signs of fresh life at farmers markets and local food stores?
Along with seasonally relevant recipes, each chapter includes interviews with individual farmers, histories of specific foods, preservation tips, recommendations for pick-your-own farms and pumpkin patches, and how to make the best of the winter months when there's little fresh produce to be had (hint: bison chili is just the thing).
Author Shelley Holl traveled all over the state in search of hidden gems, family tips, little-known techniques, and everything else she could find. As if that wasn't enough, she also provided not just most of the photographs, but several beautiful and playful original watercolor illustrations that liven up the book. The recipes were developed by B.J. Carpenter, and as far as I can tell, their partnership was ideal, because this book is a gem.
(FYI, Shelley Holl will be at the Edina Art Fair all weekend, and B.J. Carpenter, along with editor Maurrie Salenger, will be at the Minneapolis Farmers Market Saturday morning. Stop by, say hello, buy a copy, get it signed!)
What's a recommendation for the fine month of June? Try this:
Minted Sugar Snap Peas
Serves 4
1 lb. sugar snap peas
1 bunch fresh mint leaves, spearmint if possible, stems removed
2 tsp. unsalted butter, softened
2 tbsp. water; mineral or charged will add a little zip
Coarse sea salt
1. Top and tail sugar snap peas by pulling off stems and threadlike strings. Slice peas on the diagonal into 1/2-inch pieces. Remove mint stems, layer leaves on top of each other, and finely mince.
2. Place peas, mint, butter, 2 tbsp. water, and a sprinkle of salt in a medium saute pan; bring it to a boil. Reduce heat to medium, and cook about 3 minutes. The peas should be bright green, tender, and coated with emulsified butter and water.
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