Bluestem: The Cookbook by Colby Garrelts and Megan Garrelts
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Reviews about Recipes in this Book
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Catfish sticks, corn nuts
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Full review
Serious Eats
Fish sticks don't have to come out of a box, in fact when made at home they are not only grown-up but really delicious.
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Chawanmushi, hon shimeji, scallion, dashi
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Full review
Serious Eats
...this recipe produced one of the best chawanmushis we've had in or out of a Japanese restaurant...This is the egg custard that puts all others to shame, seriously, it's that good.
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Smoked salmon panna cotta, smoked salmon roe
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Full review
Serious Eats
If you're going for elegant, it doesn't get better than serving an amuse-bouche before your meal. Plus, the wow factor that this recipe brings won't have you tied up in the kitchen.
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Risotto, butternut squash, allspice
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Full review
Serious Eats
The recipe has two components that are new to most home cooks...They're simple touches but ones that go a long way, making homemade taste just a bit closer to restaurant-calibre cooking.
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Prosciutto, hot and sweet cipollini
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Full review
Serious Eats
The slow-cooked cipollini and fennel jam is downright addictive on its own. We could easily see it as everything from a sandwich spread to a sauce for seafood.
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- ISBN 10 1449409091
- ISBN 13 9781449409098
- Published Nov 08 2011
- Format eBook
- Page Count 312
- Language English
- Countries United States
- Publisher Andrews McMeel Publishing
- Imprint Andrews McMeel Publishing, LLC
Publishers Text
A repeated nominee for the James Beard Award for "Best Chef Midwest," chef Colby Garrelts and highly respected pastry chef Megan Garrelts offer their culinary techniques inside Bluestem: The Cookbook. From Warm Eggplant Salad and Potato-Crusted Halibut with Herb Cream to delectable desserts such as Honey Custard and Peanut Butter Beignets with Concord Grape Sauce, the Garreltses showcase local, Midwestern ingredients and artisanal producers through 100 seasonally driven recipes.Including a full-meal lineup of recipes, from amuse-bouche to dessert, Bluestem offers helpful tips from a professional kitchen alongside seasonal wine notes and 100 full-color photographs that capture the simple beauty of Bluestem's composed dishes. Guided by their childhood memories and inspired by the world around them, the Garreltses offer a Midwestern sensibility inside Bluestem: The Cookbook, while enabling cooks of all experience levels the opportunity of replicating Bluestem's contemporary taste and signature dishes at home.
