A Taste of Montana

This week I want to tell you about the latest cookbook that I received from Farcountry Press. It is called A Taste of Montana - Favorite Recipes from Big Sky Country by Seabring Davis, photography by Paulette Phlipot.
The featured cuisine showcases Montana’s western heritage, as well as some modern influences, including: Elk Sausage Scramble, Barbecue Bison Short Rib Ravioli, Butte Irish Pasties, Montana Rainbow Trout with Sautéed Spaetzle Dumplings, Rustic Flathead Cherry Tart, Almond-Filled Dates in Phyllo from the Kafe Utza in Miles City and Dark Chocolate Stout Cake from the Grand Hotel in Big Timber. (Side note: if you have never eaten at the Grand Hotel in Big Timber you really need to. The food there is fantastic. - Also, I have never gone to Kafe Utza in Miles City, but I have it on my list of things to-do the next time I go. I checked on the Internet and it is located at: 19 S 9th St. 406-853-4596)
Davis is a food journalist whose love of cooking was passed down from her mother who showed her the importance of good food shared with family and friends.
“My mother doesn’t cook from recipes typically, but she’s a great cook,” says Davis. “She’s not a traditionalist who passes down her tried and true apple pie or anything like that, but what she taught me growing up was the importance of eating well, enjoying food, and especially that cooking for people, and gathering around that homemade meal, is the best way to show love.”
To compile A Taste of Montana, Davis traveled across the state gathering recipes from Montana’s finest restaurants, resorts, guest ranches, and bed-and-breakfasts. Davis’ cookbook features over 100 recipes of definitive Montana fare coupled with scrumptious photographs.
Fifty-eight chefs from across the state contributed recipes for this book.
“I think this is a great representation of true Montana fare, though there are many, many other establishments that could have been included. This book has most of the interesting places to eat, but I won’t claim that it has all of them,” Davis says.
“A Taste of Montana is so much more than a book of recipes,” writes Greg Patent in the foreword. “It reveals a bountiful state whose food supply is a wonderful work in progress, and it showcases innovative chefs who find new flavors in local foods.”
A Taste of Montana is available at local bookstores and gift shops, through online retailers, or from Farcountry Press at 1.800.821.3874, www.farcountrypress.com. for $29.95.
About the Author
Seabring Davis has covered lifestyle and food stories from Mexico to Montana. She is a journalist and foodie who loves to cook and eat with family and friends. Writing about restaurants in the West over the last 15 years has given her a true appreciation for long drives and good pie. She is the editor-in-chief of Big Sky Journal and Western Art & Architecture magazines, as well as the author of numerous lifestyle books. From her home in Livingston, Seabring reaches out to Montana chefs who focus on fresh ingredients and locally grown products. A Taste of Montana is her first book with Farcountry Press.
About the Photographer
Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. When she is not photographing the flavors and essence of a place for editorial and commercial clients you can find her in the mountains either hiking, biking, or skiing, or at home enjoying long dinners with family and friends. www.p3images.com
About Farcountry Press
Celebrating more than 30 years in business, award-winning publisher Farcountry Press specializes in softcover and hardcover color photography books showcasing the nation’s cities, states, national parks, and wildlife. Farcountry also publishes several popular children’s series, guidebooks, cookbooks, and regional history titles nationwide. Farcountry publishes more than 50 books annually; the backlist has grown to more than 300 titles.www.farcountrypress.com, 800.821.3874
Another recipe that is in this cookbook from Kafe Utza is for Stout Beer Scones. I’m always on the look-out for a good scone recipe, and this one looks really good so I’m definitely going to try it out. A scone recipe that I did try this last week that is excellent, follows:

Cranberry-Pecan Scones
Cuisine at Home Magazine

Line a baking sheet with parchment paper. (Or line with a Silpat)
Lightly flour a work surface.
Note: To keep the scones form becoming tough, use very little flour on your hands and work surface.
2 3/4 c. all-purpose flour
1/2 c. granulated sugar
1 T. baking powder
1/2 t. table salt
Combine flour, granulated sugar, baking powder, and salt.
8 T. cold unsalted butter - cubed
Cut in butter with a pastry blender until pea-sized.
Note: For tender and flaky scones, a pastry blender cuts the butter into the flour without warming it.
1/2 c. chopped pecans - toasted
1/2 c. dried cranberries
2 T. minced orange zest
Add pecans, cranberries, and 2 T. zest; toss to combine
1/2 c. buttermilk
2 eggs
Whisk together buttermilk and eggs, then stir into flour mixture just until combined. (It is a wet dough. do not over-mix.)
Transfer dough to prepared work surface; shape into an 8-inch round with lightly floured hands. Cut dough into 8 wedges; transfer to prepared baking sheet, spacing at least 1-inch apart.
Preheat oven to 375º.
1 T. sanding sugar
1 T. minced orange zest
Combine sanding sugar and 1 T. zest
1 egg
1 T. buttermilk
Lightly beat egg and buttermilk together.
Lightly brush tops of scones with egg wash; sprinkle with sugar-zest mixture.
Note: For shiny scones, brush their tops with an egg wash. Space them apart so they rise evenly when baking.
Freeze scones, uncovered, 30 minutes.
Note: (After arranging scones on baking sheet, cover with plastic wrap and freeze overnight. Omit egg wash if freezing longer than 30 minutes.)
Bake scones until golden and set, 20-25 minutes. Let scones cool briefly on baking sheet; serve warm or at room temperature.

The following is a recipe that I also made this last week and served at Eastern Star as we were honoring the Veterans and I thought it looked patriotic.

Angel Food Flag Cake
www.bettycrocker.com

1 package Betty Crocker® white angel food cake mix
1 1/4 cups water
3 cups strawberries - (thawed and drained), fresh or frozen unsweetened
3 tablespoons sugar
3 tablespoons strawberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed - (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries
Move oven rack to middle position. Heat oven to 350°F.
Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
Line each same loaf pan with plastic wrap, allowing wrap to extend over edges.
Place strawberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped.
Cut each loaf cake horizontally into 4 slices, using serrated or electric knife.
Place 1 slice in bottom of each pan; spread 3 tablespoons of the strawberry mixture over each. Top with another slice cake. Repeat with remaining strawberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap.
Cut each loaf crosswise into slices, using serrated or electric knife. Serve with whipped topping and blueberries. Print this post