Amish-inabe Pie

This is a recipe I received from a Grand Portage Band Member, Robert Swanson.

We were talking about food and he mentioned raisin pie (one of my favorites) with a twist. Love the name.

Here is a little story to go with it.
The recipe is for raisin pie. back to the east there are people that would
make this pie because it was easy, it could be made year round and did not
require refrigeration. because it did not need refrigeration they often
made this pie to serve at wakes. After awhile it became to be called
funeral pie. these people were called Amish people.
a few years ago I started making this pie and added cooked mahnomin to
it. with the blending of the two cultures,
I call this Amishinabe pie.

The short version for print space consideration is standard raisin pie
recipe with 1/2-3/4 cup cooked wild rice added


Raisin Pie

2 cups raisins
2 cups water ½ cup packed brown sugar
2 tbl cornstarch
½ tsp cinnamon
½ tsp salt
1 tbl. vinegar
1 tbl. butter or margarine
Combine raisins and water
Boil for 5 min
Blend sugar, cornstarch, cinnamon and salt
Add to raisin liquid and cook until boiling
Boil 1 min stirring constantly until cornstarch clears
Remove from heat
Stir in vinegar and butter. Cool slightly
Pour into pastry lined pan
Cover with top crust bake at 425 degrees 25 to 30 mins

Additions
After you stir in the vinegar and butter, add 1/2 - 3/4 cup cooked wild
rice

Wild rice preparation
Measure I cup uncooked wild rice
Rinse rice 3 times in warm water
Measure three cups water bring to a boil
Add rice to boiling water cook about ½ hour
Or
Combine rice and water bring to a rolling boil lower heat to medium
Cook about 30 – 45 mins.
Measure out 1/2-3/4 cup cooked wild rice
Add to raisin pie

Note: lemon juice and vinegar inhibit browning. To insure that your
piecrust browns properly add 1 tsp sugar and a pinch of salt to the pie
crust recipe

Double crust pastry recipe
2 cups sifted flour
¾ cup of shortening 1/3 cup cold milk or water 1 tsp salt

Mix flour and salt (and sugar, see note above)
Cut in shortening
Add liquid a little at a time
Gather dough together in bowl
Place on floured surface
Roll out to ¼- 1/8 inch thickness

THAI NOODLE SALAD

Got this recipe from a client, Rebecca at Evergreen. She made this for a meeting and I thought it was awesome!

1 Cup shredded/grated carrots
4-6 cups finely chopped lettuce or cabbage
Mai Fun Rice noodles (soften in hot water for 30 minutes, drain)
2 Cucumbers, thinly sliced
Chopped or minced scallions - 1 bunch
Minced cilantro - 1 bunch
1 can mandarin oranges

Dressing

1/3 cup fresh lime juice (one lime juiced)
1 tablespoon rice vinegar
2 teaspoons sesame oil
Salt to taste
Sugar - 1 tablespoon
Ground Ginger - 1 teaspoon
3/4 cup raw peanuts - roasted and crushed coarsely - sprinkle on 1/2 hour before serving or put out separately.

40 Under 40

40 Under 40: "The 40 accomplished individuals profiled on the following pages are some ..."

Building Design + Construction has given me the honor of being one of the 40 rising stars in the architecture and construction industry.

http://www.dsgw.com/

http://www.dsgw.com/first%20americans.html

Mike is one man wolf pack

Hey Congrad Mike. You work hard and most of all love what you do. Continue on.

Hunter of the Year 2009...

Homemade Mascarpone Cheese Recipe

Ingredients:
16 ounces (not ultra-pasteurized) organic whipping cream
1 tbsp fresh lemon juice

Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium-sized heat-resistant bowl, then place the bowl into the water in the skillet.

Heat the cream, stirring often, to 190 degrees Fahrenheit. It will take about 15 minutes of gentle heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker and will cover the back of your spoon thickly.

When the cream reaches the temperature, keep it at that temperature for 5 minutes. Then remove the bowl from the water, and let the mixture cool for about 20 minutes. In the meantime, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Pour the mixture into the lined sieve. Once it is cooled completely, cover it with plastic wrap and refrigerate in the sieve overnight or up to 24 hours. Transfer to a sealable storage container or your mouth, whichever comes first.

Yields about 12 ounces.

Happy Halloween!

New Polaris Fusion

Save the animals, buy good tires!

On the ferry to Bayfield Wisconsin

Mad Isle Espresso

Downtown La Pointe on Madeline Island

The lagoon at Madeline Island

On the beach at Madeline Island

Lol. GPS says I'm swimming...jokes!

Waiting for the Ferry to Madeline Island

Earth Water & Sky at Red Lake Minn.

Native Day Event at Midtown Farmer's Market

5th Annual
NATIVE AMERICAN DAY CELEBRATION
at the
MIDTOWN FARMER’S MARKET

We invite you to join us during our 5th Annual Native American Day Celebration scheduled for: Saturday - September 26, 2009 from 11am – 2pm. Location: Midtown Farmer’s Market at the intersection of East Lake Street and 22nd Avenue (by the Midtown YWCA and Light Rail Station) The event will feature: a Health & Resource Fair, cultural activities such as drum group, exhibition dancers, tobacco, wild rice and bustle making demonstrations, children’s activities, Famous Dave’s lunch, free t-shirts and more!

If you are interested in participating by hosting a health or resource table, please complete the attached registration form and mail with check payable to:

Native American Day Celebration

Indian Health Board
1315 East 24th Street
Minneapolis, MN 55404

For more information contact: Tish @ 612.721.9839 or trivera-cree@ihb-mpls.org

Duluth architects build business with Indian clients | Duluth News Tribune | Duluth, Minnesota

Duluth architects build business with Indian clients | Duluth News Tribune | Duluth, Minnesota

Posted using ShareThis

Duluth architectural firm is betting on the future of its business with American Indian tribes.

Already, tribal customers account for about one-third of DSGW Architects’ business, according to Randy Wagner, an architect and partner in the firm. But he sees potential for more work catering to American Indian clients.

Toward that end, DSGW launched the First American Design Studio this year, creating a special division within the company focused on meeting the needs of American Indian clients.

Wagner said DSGW has been taking on American Indian projects for more than 20 years. He now credits that business for softening the blow of the recent economic downturn.

“With the economy like it is, our work has certainly slowed down, but we’ve maintained much of our tribal activity, and that’s certainly helped us weather these tough economic times,” he said.

The firm hired Mike Laverdure, a 37-year-old member of the Turtle Mountain Band of Chippewa in North Dakota, last year to help it develop even stronger ties with American Indian clients. Laverdure has worked in the industry for a decade and is in the final stages of being certified as an architect. Laverdure believes he will become the first member of his tribe ever to achieve that distinction

For more click on the link above...

DSGW Architects creates First American Design Studio

By Konnie LeMay
Indian Country Today correspondent

DULUTH, Minn. – For more than 40 years, DSGW Architects in Duluth has worked with 15 Indian communities in four states on projects ranging from community centers to
clinics to casinos.
But this year, the firm – with the mission of “enriching communities
through architecture” – expanded its commitment to serving tribal interests by creating its First American Design Studio, headed by an Ojibwe designer.
Michael Laverdure of the Turtle Mountain Band of Chippewa in North Dakota joined the firm in 2008. Partner Randy Wagner is working with and mentoring Laverdure on projects designed by the studio.
Laverdure joined DSGW about a year after he had competed against the firm for a project at the Peter Christensen Health Clinic on the Lac du Flambeau Band of Ojibwe
Reservation, where his sister, Dr. Adrienne Laverdure, works. DSGW won the contract.
Laverdure chuckled as he recalled his sister recommending, “You should call those guys that kicked your butt.”
He did just that; turns out DSGW was looking for the kind of expertise Laverdure could bring, and for the opportunity to organize an American Indianfocused
studio.
A job with the firm gave Laverdure the chance to do culturally meaningful designs and
to advance professionally. “Most of the work has been
with community-based projects,” said John Scott, a DSGW partner, of its involvement
with tribes. “They know we are going to listen first as we plan the overall approach for a successful project.”
Before moving to DSGW, Laverdure said the firm where he had worked decided not to
pursue tribal contracts. “If you don’t know how to work with tribes, it’s hard to do,” he said of the complications when working on tribal/federal projects or
of taking the time to listen to all local parties involved.
Laverdure said working with tribes was “exactly what I wanted to do.” His career choice reflected the teachings of his mother, well-known tribal Judge Betty Laverdure. “She said, ‘You always have to think of others before you think of yourself.’”
Laverdure graduated in 1996 from North Dakota State University’s College of Architecture and also attended Turtle Mountain Tribal College.

For more on the article, goto http://www.indiancountrytoday.com.