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Homestead Kitchen: Stories and Recipes from Our Hearth to Yours: A Cookbook
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About Homestead Kitchen: Stories And Recipes From Our
Product Description The first cookbook from homesteaders and co-stars of Discovery’s Alaska: The Last Frontier Eve and Eivin Kilcher features appealing recipes for anyone looking to live more sustainably, healthfully, and independently, regardless of where and what they call home. Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live. About the Author Eve and Eivin Kilcher are two of the stars of Discovery’s most popular series, Alaska: The Last Frontier. The reality show documents the everyday lives of the Kilcher family, who homestead in the Alaskan wilderness with one constant goal: surviving the upcoming winter. The Kilchers live a completely sustainable lifestyle, hunting and foraging for their food, making their own clothes and remedies, even building their own cabins. Excerpt. © Reprinted by permission. All rights reserved. Whole Wheat Cornbread Serves 6 4 tablespoons (1/2 stick) salted butter, plus more for the baking dish 2/3 cup plus 1 tablespoon whole wheat flour ½ cup organic fine cornmeal 1 tablespoon baking powder, sifted ¼ teaspoon salt 1 cup fresh, canned, or thawed frozen corn kernels ½ cup heavy cream 3 tablespoons honey or maple syrup 2 large eggs ½ cup sour cream Preheat the oven to 350°F. With butter, generously grease an 8 x 8-inch baking dish or 9-inch cast-iron skillet. In a large bowl, mix together ⅔ cup of the whole wheat flour, the cornmeal, baking powder, and salt. In a small pan, melt the butter over medium heat. Add the remaining 1 tablespoon whole wheat flour and whisk until the roux begins to smell nutty and has a nice light brown color, about 3 minutes. Add the corn and cream. Whisk until the mixture thickens; this should take only a couple of minutes. Mix in the honey and remove from the heat. Let cool slightly. Add the creamed corn mixture, eggs, and sour cream to the bowl with the flour and stir the ingredients well to combine without overmixing. Pour the batter into the prepared pan and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Recipe Notes: You can also bake the bread in a loaf pan, but you’ll want to increase the baking time by 15 to 20 minutes. For a little added sweetness, a homemade honey or maple butter is the perfect topping for this cornbread. A word to the wise: It’s a good idea to double this recipe, because you’ll surely want to consume one fresh out of the oven, leaving nothing to serve later with the chili.
