The Gunflint Lodge Cookbook: Elegant Northwoods Dining

192 Pages·1997·19.184 MB·English

by  Ron Berg, Sue Kerfoot

T HE
G U N F L I N ^T
L O D GE
C O O K B O OK
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& o H, B e< r a Si. S n, e, K & r f o o t
T H E
G U N F L I N T
L O D G E
C O O K B O O K
£ i & a a/ «/1 NortfawootLs D I (t I (t a
F o r & w - o r f L by Justine, K & r f o o t
UNIVERSITY OF MINNESOTA PRESS MINNEAPOLIS & LONDON
Copyright 1997 by the Regents of the University of Minnesota
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,
or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording,
or otherwise, without the prior written permission of the publisher.
Published by the University of Minnesota Press
in Third Avenue South, Suite 290
Minneapolis, MN 55401-2520
Book and cover design: Diane Gleba Hall
Cover art: Iconomics®/Dorothy Reinhardt
Printed in the United States of America on acid-free paper
Second printing 2003
Library of Congress Cataloging-in-Publication Data
Berg, Ron.
The Gunflint Lodge cookbook : elegant northwoods dining / Ron Berg and Sue Kerfoot ;
foreword by Justine Kerfoot.
p. cm.
Includes index.
ISBN 0-8166-2831-9 (pbk.)
1. Cookery. I. Gunflint Lodge. II. Kerfoot, Sue. III. Title.
TX714.B394 1997
641.5—dc21 97-14009
The University of Minnesota is an equal-opportunity educator and employer.
With loue to my Dad,
who was always therefor me,
and to my daughter, Sommer,
my biggest fan and best jishing buddy.
R. B.
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C O N T E N T S
xiii Foreword Justine Ker/oot 13 Fillet of Walleye Provencal
xxiii Preface 14 SI Alaskan Bush Scallops
xxv Acknowledgments 14 Opening Day Walleye Fillets with
Morel Mushroom Cream Sauce
i SPRING: OPENING THE LODGE
Chicken
5 Ron's Introduction 15 Poached Breast of Chicken with Mushroom
Duxelles with Spring Leek Pudding and
Appetizers
Chardonnay Glaze
7 © Beer Batter Fried Walleye Fingers
16 Using Herbs
8 Leek and Wild Mushroom Tart with
17 Rosemary Grilled Chicken with
Honey Madeira Sauce
Pommery Mustard Sauce
8 Cooking with Wine and Spirits
Soups Beef
10 Cream of Spinach Soup 18 Grilled Tenderloin Steak Topped with
10 Fishing Camp Chowder Horseradish Cream and Fresh Chives
18 Meat Temperatures
Fish 19 © Mustard Peppercorn Grilled Sirloin Steak
11 Salmon Fillet Princesse
20 Camp Spaghetti Sauce
11 A Guide to Preparing Asparagus
20 Cooking Pasta Ahead
12 Pepper Grilled Lake Trout with
Spring Onion Sauce Pork
12 Fillet of Walleye with Shrimp Sauce and 21 Apple Wood Smoked Loin of Pork with
Swiss Cheese Au Gratin Applejack Brandy Cream
13 Tu/o Bottoms 21 Filling the Smoker
Note: The symbol © indicates a Quick Recipe.
vii
23 SUMMER: THE BERRY SEASON 40 Grilled Steaks with Savory Steak Butters
40 Garlic Herb Butter
27 Ron's Introduction
41 Smoked Mushroom Butter
41 Roasted Garlic and Chevre Butter
Appetizers
41 Bearnaise Butter
28 Gunflint Lodge Walleye Cakes
29 Eggs Chimay
43 FALL: THE PLEASURES
OF THE SEASON
Soups
30 Wild Rice and Smoked Chicken Soup
47 Ron's Introduction
30 Walleye, Corn, and Wild Rice Chowder
Appetizers
Fish 48 Pickled Northern Pike
31 Herb Broiled Trout Fillets with Julienned Roma 49 Mushrooms Au Gratin
Tomatoes, Parmesan Cheese, and Lemon Beurre
Blanc Soups
49 Roasted Butternut Squash and Leek Soup with
32 Roasted Salmon with Summer Herb Beurre Blanc
Sour Cream, Crisp Bacon, and Scallions
and Roma Tomato Concasse
50 Roasted Apple and Pumpkin Bisque
33 Salmon with Champagne and Wild Raspberries
50 Minnesota Salmon and Wild Rice Chowder
34 Grilled Salmon with Corn and Pepper Compote
and Spicy Smoked Chili Corn Sauce
Fish
35 Pan Seared Scallops with
51 Seafood Stuffed Shrimp
Raspberry Beurre Rouge 52 © Saganaga Lake Trout Dijon
35 S Buttermilk Fried Smallmouth Bass Fillets
52 Smallmouth Bass with Garlic Butter, Chives, and
Mushrooms
Chicken
52 Sag Lake Folks
36 Chicken and Linguine with Wild Mushrooms,
53 88 Grilled Lake Trout with Ancho Chili Maple
Roasted Tomatoes, Fresh Basil, and
Honey Glaze
Parmesan Cheese for One or Two
54 ® Garlic Butter Broiled Walleye with Chive and
36 Roasted Tomatoes
Cheese Sauce
37 Grilled Breast of Chicken with Chive, Parmesan
Cheese, and Toasted Black Peppercorn Sauce Chicken
55 Grilled Chicken Breasts with Artichoke and
Pork Roasted Tomato Ragout
38 Tenderloin of Pork with Roasted Garlic, Country
55 Roast Chicken with Spinach and Swiss Cheese
Mustard Crust, and Bourbon and Green
Stuffing and Portabella Gravy
Peppercorn Sauce
56 Don't Take Those lumps]
38 Roasted Garlic Puree
57 Grilled Breast of Chicken Choucroute Mornay
Beef Pork
39 Grilled Tenderlion Steak with Ancho Chili Sauce 58 © Pork Chop Massimo
and Cilantro Cream 59 Pan Roasted Tenderloin of Pork with Bacon,
40 © Hickory Grilled Steak Mushrooms, and Horseradish
viii C O N T E N TS
Game Pork
60 © Grilled Venison Saddle with Jack Daniels and 84 Honey Dijon Roasted Pork Loin with Cider
Green Peppercorn Sauce Cream Sauce
60 Venison—From Field to Freezer
Game
61 © Campfire Grilled Big Game Steaks
85 © Venison and Wild Mushroom Stroganoff a la
61 Grilled Venison Steak with Juniper Berry Cream
Minute for Two
62 Roast Grouse with Horseradish Cream Sauce
86 Pan Roasted Duck Breast with
Sun-Dried Cranberry Sauce
63 WINTER: MAKING ADJUSTMENTS
86 A Letter from Justine's Husband, Bill
67 Ron's Introduction
Beef
Appetizers 87 Gunflint Lodge Chili
69 Walleye, Wild Rice, and Pistachio Nut Sausage 88 Sauteing and Deglazing
with Sauce Beurre Blanc 88 © Sauteing and Deglazing
69 Taste Tests 88 Basic Steak and Chop Saute
71 Venison BBQ Cocktail Meatballs 89 Red Wine Sauce
89 White Wine and Shallot Sauce
Soups
89 Dijon Mustard Sauce
72 Cream of Smoked Mushroom and Leek Soup
90 Madeira Cream Sauce
73 Creamy Roasted Onion Soup
91 Steak Au Poivre
73 Neeps and Tatties Soup
91 The Pepper Grinder
Fish 92 Pepper Roasted Prime Rib of Beef with Brandy
74 © Garlic Parmesan Baked Walleye Fillets Tarragon Jus
74 Behold the Night
75 Walleye and Shrimp Pot Pie with Sourdough 93 FISH COOKERY: A COMPENDIUM OF
Biscuit Crust
HOW TO CARE FOR, PREPARE, AND
76 © Betsy Powell's Fish Cakes
ENJOY THE FISH YOU CATCH
76 Fishing with Iru
77 Baked Whole Trout with Cooking Fish: A Primer
Eagle's Nest Camp Stuffing 98 Deep Frying
78 © Cajun Shrimp and Linguine 98 Pan Sauteing
79 Crispy Beer Batter Fried Walleye 98 Baking
with Mango Sweet and Sour Sauce 99 Broiling
99 Poaching
Poultry
99 Grilling
80 Roast Breast of Chicken with Mushroom and
Wild Rice Stuffing Breedings and Batters
81 Grilled Turkey Tenderloin with Red Chili Cream 100 Traditional Guide's Shore Lunch Breading
Sauce 100 Crispy Breading
82 Roast Breast of Chicken Pistache 100 Guide's Beer Batter
with Blackberry Sauce 100 Quick Beer Batter
101 The Shore Lunch: Some Additions and Dividends
C O N T E N TS IX