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Summary
Summary
Beatrice Ojakangas, the oldest of ten children, came by it naturally--the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride--and got one who'd trained as a chef.
Ojakangas's stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off-winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart--all without ever leaving behind the lessons learned on the farm. As she says, "first you have to start with good ingredients and a good idea."
Chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country's cooking heritage.
Author Notes
Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minnesota-Duluth. Childhood 4-H, college Home Ec, and work as a hospital dietary assistant, food editor, teacher, homemaker, and mother influenced her cooking career and her food writing for such publications as Gourmet, Bon Appétit, Woman's Day, Family Circle, Better Homes and Gardens, Midwest Living, Cooking Light, and numerous newspapers. Ojakangas is the author of twenty-nine cookbooks and was inducted in 2005 to the James Beard Cookbook Hall of Fame. She received an honorary Doctor of Humane Letters from the University of Minnesota in 2007.
Table of Contents
Acknowledgments | p. ix |
Prologue: Any Questions? | p. xi |
Part I My Paternal Grandparents: A Story of Commitment and Perseverance | p. 3 |
Finnish Cardamom Coffee Bread (Pulla) | p. 6 |
Korppu | p. 7 |
My Maternal Grandparents: A Story of Famine, Fire, and Fear | p. 8 |
Grandmother's Sugar Cookies | p. 12 |
First Names First | p. 15 |
Finnish-Style Mojakka | p. 17 |
Growing Up on a Farm in Northern Minnesota | p. 18 |
Salt Cake | p. 22 |
Mummy's Simple White Cake | p. 23 |
There Were Ten of Us | p. 25 |
Being Finnish | p. 31 |
Thin Finnish Pancakes (Lattyja) | p. 34 |
Sunday Services at Uncle Frank's | p. 35 |
Summers on the Farm | p. 37 |
Wild Berry Jam | p. 38 |
Swimming | p. 39 |
Cows in Wintertime | p. 41 |
Finnish Baked Cheese (Leipäjuusto) | p. 45 |
Venison | p. 46 |
The Best Venison Liver and Onions | p. 47 |
Visits from Aunts and Uncles | p. 48 |
Orange Date-Nut Cake | p. 53 |
My Twelfth Birthday | p. 54 |
No Recipe Needed | p. 56 |
Mummy's "Juicy" Cinnamon Rolls | p. 57 |
Feed Sack Fashion | p. 58 |
Hired Men | p. 61 |
Mrs. Long's Graham Rieska | p. 63 |
Christmas Trees | p. 64 |
Pulla People | p. 66 |
Some Stories Are Hard to Tell | p. 68 |
Vesala | p. 70 |
Floodwood, My Hometown | p. 72 |
Sam's Socklat Cake | p. 74 |
Lincoln School in Floodwood | p. 76 |
Anne Brown's Beauty Parlor | p. 80 |
Town Kids versus Country Kids | p. 82 |
Country Carrot Meatloaf | p. 83 |
Seeds for a Bible | p. 84 |
Heaven and How to Get There | p. 86 |
Confirmation in the Finnish Lutheran Church | p. 88 |
Till the Cows Come Home | p. 90 |
The End-of-Summer Prize | p. 92 |
Lemon or Orange Chiffon Cake | p. 96 |
Back to the State Fair | p. 97 |
Cheese Soufflé | p. 99 |
Finnish Rye Bread | p. 101 |
Part II Becoming a Home Economist | p. 105 |
A Turn in the Road | p. 108 |
My First Taste of Gourmet Food | p. 111 |
Hot Cheese Puffs | p. 112 |
Burnt Sugar Ice Cream | p. 113 |
My "Toast in the Morning Man" | p. 115 |
Almond Cardamom Scones | p. 118 |
The Pillsbury Bake-Off | p. 119 |
Cheesy Picnic Bread (Chunk o' Cheese Bread) | p. 123 |
A Year in Finland | p. 124 |
Lanttulaatikko (Rutabaga Casserole) | p. 125 |
Swedish Prince's (Princess) Cake | p. 126 |
Stories from Finland | p. 129 |
May Day Tippaleipä | p. 132 |
Sima | p. 133 |
Sunset Magazine | p. 134 |
A Marriage Encounter with Moussaka | p. 136 |
Moussaka | p. 136 |
A Food Writer and a Mom | p. 139 |
Jumbo Sugar Jumbles | p. 140 |
Welcome Back to Duluth | p. 141 |
Somebody's House | p. 145 |
Rabbitburger | p. 148 |
Stroganoff Burger | p. 149 |
Swiss Fondue | p. 149 |
Jeno and the Big Idea | p. 150 |
Two Years at Vocational School | p. 152 |
Karjalan Paisti (Karelian Three-Meat Stew) | p. 153 |
Cooking School in the South of France with Simca | p. 155 |
Tarte de Nancy | p. 156 |
Pâté Sucrée | p. 157 |
Nice Is Nice | p. 158 |
A Totally Untraditional Bouillabaisse | p. 160 |
The Seven-Course Morel Festival Meal | p. 162 |
Cream of Morel Soup | p. 163 |
In the Kitchen with Julia Child | p. 165 |
Quick Method Danish Pastry | p. 167 |
Danish Pastry Braid | p. 168 |
On TV with Martha Stewart | p. 169 |
Katja's Birthday Sponge Cake | p. 172 |
Peachie, the Butter Spokesperson | p. 174 |
Cookie Questions | p. 176 |
Chocolate Chip Cookies | p. 177 |
The Great River Road | p. 178 |
Nauvoo Wheat-Nut Coffeecake | p. 179 |
Shrimp à la Creole | p. 180 |
The Butter Churn and My Beloved Mom | p. 181 |
Twenty-Nine Cookbooks and Counting-All of Them "Pot Boilers" | p. 183 |
Cooking in a Church Kitchen (Bring Sharp Knives!) | p. 193 |
Three-Grain Wild Rice Sunflower Seed Bread | p. 195 |
Summing It Up | p. 196 |