What’s cooking in Kansas

Posted on Dec 2, 2016 in Alumni News and News

Back in 1989, when Frank, c’75, and Jayni Carey published The Kansas Cookbook: Recipes from the Heartland, people who grew their own vegetables, bought meat from a local rancher or favored the village diner over corporate chain restaurants most likely weren’t called locavores or foodies. A lot has changed since then, and in their long-awaited follow-up, The New Kansas Cookbook: Rural Roots, Modern Table, the Careys share 220 recipes that highlight this “new twist on the way we cook.”

The New Kansas Cookgood: Rural Roots, Modern TableReflecting the growing popularity of “farm-to-table” and local, seasonal cuisine, The New Kansas Cookbook updates traditional homemade favorites like vegetable beef soup, chicken and noodles and apple strudel while also tapping the expertise of the growing ranks of Kansas chefs, bakers and brewers with dishes that showcase local products. Standouts include Vanilla Bean Buffalo Sweat Maple Bread (it features a popular beer from Manhattan’s Tallgrass Brewing Company, not bison perspiration) and Chestnut Cornbread Dressing, which uses as its chief ingredient the distinctive nuts grown by Chestnut Charlies of Lawrence.

Whether drawn from chefs or home cooks or from the Careys (who together published two other cookbooks; collaborated on Jayni’s local television cooking show, “Jayni’s Kitchen”; and contributed a feature story to the summer food issue of Kansas Alumni), the recipes show how today’s Kansas cooks embrace ethnic cuisines, sophisticated cooking techniques and ingredients both exotic and local. A particularly apt example is Grandmother Quillec’s Roasted Pork Tenderloin with Prunes, which adapts a family recipe from the Provence region of France that has long been a staple of Café Provence, a Kansas City bistro named one of the Top 100 restaurants in the United States by OpenTable and best overall restaurant in Kansas City by Zagat. Pork tenderloin, a Midwestern staple, combines with Port wine and special French prunes in a dish inspired by family tradition and refined by the creativity of a respected chef. Mix that inclusive approach to cooking with the lively features on Kansas people and foodways that the Careys sprinkle throughout, add a heaping helping of artful illustrations drawn by Kansas artist Louis Copt, ’96, and you have a recipe for a delightful cookbook that serves up a full menu of delectable dishes, from every-day to special occasion.

—Steven Hill

The New Kansas Cookbook, by Frank and Jayni Carey with illustrations by Louis Copt, is published by the University Press of Kansas and is available for $29.95.

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What’s cooking, Kansas?

Posted on Nov 12, 2014 in Alumni News and News

Calling all cooks: The University Press of Kansas and authors Frank and Jayni Carey are seeking original recipes from Kansas residents to be included in The New Kansas Cookbook.

Twenty-five years ago, Frank, c’75, and Jayni co-authored The Kansas Cookbook: Recipes from the Heartland. That cookbook became a staple in the kitchen and focused on recipes based on farm traditions, early settlers’ ethnic heritage and favorite family recipes. Now, 25 years later and the Kansas culinary scene is vibrant with bustling farmer’s markets, CSAs and locally sourced ingredients from artisan cheese makers, wineries, and other local producers. To chronicle this dynamic shift in Midwest cooking, the Careys seek recipes that reflect how Kansans cook today.

Do you have a favorite sweet corn recipe? Know what to do with too much zucchini? Or maybe you have a great story about your backyard garden, growing your own crops or the bees you keep.

Current Kansas residents are eligible to submit original recipes and stories for possible inclusion in the cookbook. Only original recipes will be considered, and the recipes should focus on fresh Kansas ingredients—no canned soups or packaged mixes.

Kansas cooks have much to contribute to the Midwestern foodscape. In addition to culinary pride, if your recipe is selected for the project, you’ll receive a free copy of the book.

Stories and recipes can be submitted through Facebook at www.facebook.com/NewKansasCookbook, using the tab on the page that says “submit your recipe.” Or, mail your recipe to The New Kansas Cookbook, P.O. Box 1351, Lawrence, KS 66044. More information is available here.

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