Heartlandia: Heritage Recipes from Portland's The Country Cat by Adam Sappington and Jackie Sappington and Ashley Gartland

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  • Buttermilk biscuits
    • Categories: How to...; Bread & rolls, savory; Breakfast / brunch; Suppers; American
    • Ingredients: cake flour; buttermilk; all-purpose flour; butter
    • Accompaniments: Summer berry jam; Apple butter
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American
    • Ingredients: buttermilk; store-cupboard ingredients; all-purpose flour
    • Accompaniments: Dried fruit compote
    • Categories: Mousses, trifles, custards & creams; Sauces for desserts; Breakfast / brunch
    • Ingredients: heavy cream; sour cream; half and half cream; Maker's Mark bourbon; eggs; all-purpose flour; oranges; ground cinnamon; honey; vanilla extract; active dry yeast
    • Accompaniments: Dried fruit compote
    • Categories: Bread & rolls, savory; How to...; Breakfast / brunch; Jewish
    • Ingredients: active dry yeast; honey; eggs; all-purpose flour
    • Categories: Bread & buns, sweet; Breakfast / brunch
    • Ingredients: active dry yeast; pecans; confectioner's sugar; milk; light brown sugar; eggs; ground cinnamon; bread flour; butter; vanilla extract
    • Categories: Chili; Main course; Suppers; Cooking ahead; Fall / autumn; Winter; American
    • Ingredients: ground cumin; pork shoulder; unsweetened chocolate; white vinegar; canned tomatoes; cilantro; limes; dried chilli flakes; dried ancho chiles; dried cascabel chiles; dried pasilla chiles; canned chipotle chiles in adobo sauce; sweet paprika; dried oregano; yellow onions; ground cayenne pepper
  • Morel and spring vegetable hash
    • Categories: Stews & one-pot meals; Breakfast / brunch; Main course; Spring; Vegetarian
    • Ingredients: red potatoes; rosemary; morel mushrooms; asparagus; spring onions; parsley; thyme; peas; lemons; baby spinach
    • Categories: How to...; Grills & BBQ; Breakfast / brunch; Side dish
    • Ingredients: parsley; sage; ground cayenne pepper; curing salt; ground ginger; ground juniper berries; pork belly; hickory chips; kosher salt; ground coriander
    • Categories: Breakfast / brunch
    • Ingredients: ground coriander; dried thyme; ground fennel; ground celery seeds; garlic powder; pork shoulder; whole grain mustard; maple syrup
    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: whole grain mustard; maple syrup
    • Categories: Dressings & marinades; Egg dishes; Salads; Lunch; Main course; Suppers; American; Vegetarian
    • Ingredients: oranges; limes; vegetable oil; parsley; tarragon; avocados; heavy cream; eggs; butter lettuce
  • Chanterelle, green bean, and freekeh salad with huckleberry vinaigrette
    • Categories: Dressings & marinades; Salads; Lunch; Side dish; Appetizers / starters; Vegetarian
    • Ingredients: huckleberries; balsamic vinegar; thyme; shallots; freekeh; chanterelle mushrooms; brandy; green beans
    • Categories: Salads; Grills & BBQ; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: corn on the cob; shallots; fennel; Bing cherries; goat cheese; parsley; marjoram; thyme; mizuna
    • Accompaniments: "Sappy spice" grilled chicken
    • Categories: Bread & rolls, savory; Salads; Appetizers / starters; Lunch; Side dish; Vegetarian
    • Ingredients: cornmeal; buttermilk; moscato vinegar; thyme; sugar snap peas; pea shoots; goat cheese; all-purpose flour
  • Melon salad with arugula, fennel, and marjoram
    • Categories: Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: heirloom melons; watermelons; fennel; moscato vinegar; arugula microgreens; marjoram
    • Accompaniments: "Sappy spice" grilled chicken
    • Categories: Salads; Side dish
    • Ingredients: pig ears; leeks; ground coriander; ground fennel; lemon pepper; thyme; chicken stock; buttermilk; lard; garlic powder; onion powder; ground celery seeds; radishes; baby Chioggia beets; English cucumbers; fennel; frise; parsley; oranges; egg yolks; apple cider vinegar; sour cream; dried thyme
    • Categories: Dressings & marinades; American; Vegetarian
    • Ingredients: egg yolks; apple cider vinegar; sour cream; buttermilk; garlic powder; dried thyme; onion powder; celery seeds
    • Categories: Rice dishes; Soups; Appetizers / starters; Lunch; Spring
    • Ingredients: parsley; lemons; wild rice; carrots; celery; garlic; thyme; chilli flakes; bay leaves; chicken stock; asparagus; butter
    • Categories: Soups; Lunch; Suppers; Spring; Vegetarian
    • Ingredients: walnuts; parsley; Parmesan cheese; vegetable stock; sweet onions; garlic; fennel; red potatoes; chilli flakes; baby squash; dried oregano; thyme
    • Categories: Grills & BBQ; Soups; Suppers; Lunch; American; Vegetarian
    • Ingredients: hickory chips; canned tomatoes; allspice berries; whole cloves; bay leaves; black peppercorns; tomato paste; ground coriander; fennel; chilli flakes; heavy cream; dry white wine; sour cream; garlic; herbes de Provence
    • Categories: Soups; Lunch; Suppers; Winter; Vegetarian
    • Ingredients: fennel; sage; thyme; dried chilli flakes; celery root; milk; lemons
    • Categories: Soups; Lunch; Suppers; Fall / autumn; Vegetarian
    • Ingredients: kabocha squash; apple cider (alcohol-free); apples; fennel; apple cider vinegar; sage; thyme; maple syrup; butter
    • Categories: Chili; Lunch; Main course; Suppers; Cooking ahead; American
    • Ingredients: dried kidney beans; pinto beans; ground turkey; corn; chili powder; ground coriander; ground cumin; garlic powder; onion powder; sweet paprika; canned diced tomatoes; chicken stock; cilantro; sour cream
    • Categories: Egg dishes; Appetizers / starters; Entertaining & parties; Vegetarian
    • Ingredients: eggs; lemons; olive juice; mayonnaise; ground celery seeds; sweet paprika
    • Categories: Bread & rolls, savory; Appetizers / starters; Entertaining & parties
    • Ingredients: all-purpose flour; kosher salt; malt powder; active dry yeast; butter

Notes about this book

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Notes about Recipes in this book

  • Mama's chili

    • Breadcrumbs on March 23, 2016

      p. 108 – This recipe produced a delicious, well-seasoned chili. We especially enjoyed the addition of corn which brought little bursts of sweetness to each mouthful. I added some peppers (sweet, poblano and one jalapeno) to the mix. The only change I’m make next time would be to increase the heat by using a mix of hot and regular chili powder. We topped our bowls with cheese, sour cream and green onions. We really enjoyed this. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374

    • Frogcake on September 11, 2016

      I replaced the sweet paprika with hot paprika and a pinch or two of cayenne. This is otherwise a very nicely balanced chili, as mentioned. Regardless, my kids perk it up with a few squirts of sriracha while I prefer it with the small adjustments.

  • Butterscotch chip cookies with cream cheese frosting and smoky bacon

    • Julied on December 17, 2015

      Careful on the sugar amounts for the Cream Cheese Frosting, it makes it an overly sweet cookie, the bacon helps soften the sweetness a bit, but not enough. I would strongly add sugar in small amounts tasting as you go.

  • Butterscotch pudding

    • hillsboroks on November 08, 2017

      This is the most luscious butterscotch pudding ever. I have made it several times and found that I needed to reduce the oven heat to 300F to prevent it from curdling. With the lower heat I let it cook a bit longer and the result is ultra smooth, creamy and full of butterscotch flavor. It takes a bit of work but it is so worth it.

  • Creamed corn

    • VineTomato on September 17, 2017

      I found this a little too rich and felt guilty about eating such an indulgent vegetable dish. It was good, but not worth the calories! I'm sure there are ways to make it as delicious with a bit of the naughty stuff. The marscapone is an addition I would have not thought of - may find a way to weave a spoonful or two of that into my cream of corn soup.

  • Wedge salad with soft poached egg and green goddess dressing

    • VineTomato on June 19, 2017

      Delicious salad, five stars. The green goddess dressing is lovely, I forgot to buy limes so left that out and kept the oil to a minimum and added extra avo instead. We had soft boiled eggs, I added some cucumber and avocado on the side. Dukkah is a lovely addition to turn it into something really special. Surprisingly filling.

    • Frogcake on July 24, 2016

      This was an excellent salad. I will definitely make this again. I am thankful that I had extra green goddess dressing as I used it for meals in the days that followed. It is delicious on swordfish steaks and spread as an aioli on ham sandwiches.

    • Lsblackburn1 on March 29, 2020

      This dressing is awesome! Recipes makes a lot, but you can put it on everything, so we’ll manage to eat it, I’m sure!

  • Holiday punch

    • babyfork on January 05, 2017

      I made about 7-8 gallons of this for the Kent Tavern holiday party, so increased the quantities of ingredients and played with the amounts until I had it tasting good. I added more freshly squeezed lime juice and cranberry juice than called for in the original and added a bottle of pomegranate juice instead of grenadine. But I also used mostly plain Smirnoff vodka as I was only able to find two 750ml bottles of cranberry flavored vodka (Deep Eddy) left at Bevmo. And I reduced the amount of club soda. People seemed to like it. Got a number of compliments on it.

  • Salt-baked steelhead with soft herbs, lemon, and cracked fennel seed

    • bwhip on April 20, 2019

      Perfection, wow. The herb mixture was fantastic, and a lovely complement to the fish. The technique was easy, and led to an incredibly flavorful result. Baking time of 20 minutes was perfect. We’ll make this again for sure.

  • Skillet-fried chicken

    • bwhip on May 29, 2017

      Delicious! Takes some time with this technique (a day in brine, a day in buttermilk), but results in some of the best fried chicken I've ever had. So crispy, so juicy, so flavorful. And the boneless, skin-on chicken is so enjoyable to eat. I knew I wouldn't be able to find that in the store, so I just cut up a whole chicken that way myself, which wasn't that difficult.

  • "Sappy spice" grilled chicken

    • bwhip on May 26, 2017

      What a great grilled chicken recipe! The blend of spices seemed just right, and gave the chicken a nice, crispy coating. We served it with the Melon Salad with Fennel and Arugula from the same cookbook which was the perfect accompaniment for a light and really tasty dinner.

  • Chanterelle, green bean, and freekeh salad with huckleberry vinaigrette

    • bwhip on July 07, 2019

      We really enjoyed this. Couldn’t find chanterelles, so used criminis instead, and used blueberries as the recipe suggested since huckleberries weren’t available. Great mix of flavors and textures, light and fresh.

  • Grilled corn salad with Bing cherries and goat cheese

    • bwhip on August 12, 2017

      This was great, and made an excellent side dish for our fried chicken tonight. We used arugula in place of the mizuna. I do think it would have been fine with about half as much dressing as the recipe called for.

    • Lsblackburn1 on July 16, 2018

      Nice summer salad. Used only 1/2 cup of olive oil and that ratio seemed fine.

  • Birthday cake

    • bwhip on August 11, 2017

      Made this for dessert tonight. Wow, delicious! Really deep, dark chocolate flavor with a nice crumb in the cake, and the frosting is really creamy and rich. The frosting recipe said it made four cups, which just seemed like it would be too much (10 egg yolks!), so I cut it in half. That amount seemed just right for us. Another winner from this cookbook.

  • Asparagus and wild rice soup with parsley lemon garlic butter

    • bwhip on May 17, 2017

      Delightful for a cool, rainy spring evening like we had yesterday. This has a really bright flavor, with notes of lemon and a little zip from the red pepper flakes. Light and delicious.

  • Asparagus casserole

    • Lsblackburn1 on June 17, 2018

      a bit labor intensive but well worth it! I only used 1 lb of asparagus because I was being cheap ($6.00 a pound!) but actually that amount seemed fine. Pretty decadent so it went well with the recommended Sappy's grilled chicken.

  • Manila clams with country ham, peas, and mint

    • Lsblackburn1 on June 02, 2018

      Delicious! Made this w/ 3lbs of clams and halved everything else for 2 of us ( but easily would have fed 3). Mint was such a subtle but special taste. Will absolutely make again!

  • Pear-gingerbread upside-down cake

    • Lsblackburn1 on December 15, 2020

      Absolutely delicious. I left the skin on the pears - just for the family; no big deal! Need more like 40 minutes to bake but then came out perfectly.

  • Ridiculously good buttermilk pancakes

    • hbakke on June 03, 2019

      Very fluffy with an excellent flavor. Need to fine tune the cooking as they all came out a bit too dark. Definitely will make again. Used TJs reduced fat buttermilk.

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  • ISBN 10 0544363779
  • ISBN 13 9780544363779
  • Linked ISBNs
  • Published Sep 01 2015
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Imprint Houghton Mifflin

Publishers Text

Heartlandia is 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. The cookbook also has beautiful photographs that capture not only the amazing food but also the spirit of the restaurant and the heartland.

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