Homemade: Finnish Rye, Feed Sack Fashion, And Other Simple Ingredients From My Life In Food by Beatrice OjakangasHomemade: Finnish Rye, Feed Sack Fashion, And Other Simple Ingredients From My Life In Food by Beatrice Ojakangas

Homemade: Finnish Rye, Feed Sack Fashion, And Other Simple Ingredients From My Life In Food

byBeatrice Ojakangas

Hardcover | October 3, 2016

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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.

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 Da...
Title:Homemade: Finnish Rye, Feed Sack Fashion, And Other Simple Ingredients From My Life In FoodFormat:HardcoverDimensions:184 pages, 9 × 6 × 1.1 inPublished:October 3, 2016Publisher:University of Minnesota PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0816695792

ISBN - 13:9780816695799


Table of Contents

Prologue: Any Questions?
Part I.
My Paternal Grandparents: A Story of Commitment and Perseverance
Finnish Cardamom Coffee Bread (Pulla)
My Maternal Grandparents: A Story of Famine, Fire, and Fear
Grandmother’s Sugar Cookies
First Names First (Beatrice = Peetsis = Peaches = Peachie)
Finnish Style Mojakka (Moy-yah-kah)
Growing Up on a Farm in Northern Minnesota
Salt Cake
Mummy’s Simple White Cake
There Were Ten of Us
Growing Up Finnish
Sunday Services at Uncle Frank’s
Summers on the Farm
Wild Berry Jam
The Cows in the Old Barn in the Wintertime
I Grew Up on Venison
The Best Venison Liver and Onions
Visits from Aunts and Uncles
My Twelfth Birthday
Feed Sack Fashion
Hired Men
Christmas Trees
Some Stories are Hard to Tell
Floodwood, My Home Town
Sam’s Socklat Cake
Lincoln School in Floodwood
Anne Brown’s Beauty Parlor
Town Kids vs. Country Kids
Seeds for a Bible
Heaven and How to Get There
Confirmation in the Finnish Lutheran Church
Till the Cows Come Home (A Memory Brought Back by a Little Wooden Box)
The End of Summer Prize
Lemon or Orange Chiffon Cake
Back to the State Fair
Cheese Souffle
Finnish Rye Bread
Part II.
On to University to Become a Home Economist
A Turn in the Road
My First Taste of Gourmet Food
Hot Cheese Puffs
Burnt Sugar Ice Cream
My “Toast in the Morning Man”
Almond Cardamom Scones
The Pillsbury Bake-Off
Cheesy Picnic Bread (AKA Chunk o’ Cheese Bread)
A Year in Finland, or, Mommy Carries Greg and Drags Me
Lanttulaatikko (Rutabaga Casserole)
Swedish Prince’s (or Princess) Cake
Stories From Finland
Sunset Magazine
A Marriage Encounter with Moussaka
A Food Writer and a Mom
Jumbo Sugar Jumbles
Welcome Back to Duluth
Somebody’s House
Stroganoff Burger
Swiss Fondue
Jeno and the Big Idea
Two Years at Vocational School
Cooking School in the South of France with Simca
Tarte de Nancy
Pate Sucree
Nice is Nice
A Totally Untraditional Bouillabaisse
The Seven Course Morel Festival Meal
Cream of Morel Soup
In the Kitchen with Julia Child
Quick Method Danish Pastry
Danish Pastry Braid
On TV with Martha Stewart
Katja’s Birthday Sponge Cake
Peachie, the Butter Spokesperson
Cookie Questions
Chocolate Chip Cookies
The Great River Road
Nauvoo Wheat Nut Coffeecake
Shrimp a la Creole
The Butter Churn and My Beloved Mom
Twenty-Nine Cookbooks and Counting—All of Them “Pot Boilers”
Cooking in a Church Kitchen (Bring Sharp Knives!)
Three Grain Wild Rice Sunflower Seed Bread
Summing It Up

Editorial Reviews

"If it seems surprising that a farm kid looking for something new could end up taking pictures with Ronald Reagan and baking with Julia Child, pick up a copy of the book."—Mpls. St. Paul Magazine "Even if you've never visited Minnesota or taken a sauna, the warm, conversational tone makes for an engaging read."—Tangled Up in Food"Foodies everywhere, especially those who have an interest in the actual cooks behind the recipes will thoroughly enjoy this well-written book. Ojakangas is a wonderful, down-to-earth person; regular people can relate to her, and this cookbook will provide not only good recipes, but a good reading experience."—BellaOnline"I highly recommend Homemade for any kitchen. The recipes are easy to follow and Beatrice's story is a wonderful accompaniment."—Heavree Reviews"Ojakangas, who lives in Duluth, has published “Homemade,” a look back at growing up in a Finnish-American community in northern Minnesota, and her travels through the world of cookbooks (she has written 29), gourmet cooking and bake-off prizes--all salted with plenty of recipes, especially for Finnish favorites."—Rochester Post-Bulletin "From growing up as the oldest of 10 children in Minnesota to establishing a career as one of the leading authorities on Nordic food in the U.S., Ojakangas writes a book that is full of stories that anyone with an interest in Scandinavian cooking or the Scandinavian-American experience will enjoy." —The Norwegian American "This memoir from James Beard Cookbook Hall of Fame author Beatrice Ojakangas is 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." —The Heavy Table