Today Heartland was featured in the Food Section of The Kansas City Star.
Cookbook offers a modern take on farm fare
By JILL WENDHOLT SILVA
The Kansas City Star
Judith Fertig’s Overland Park kitchen is a modest but efficient space with white cabinetry, gray countertops and textured walls painted a soothing Benjamin Moore “butter.”
On a recent gray spring day, she’s also getting ready to show me how to make butter.
She pours two cups of heavy whipping cream from the carton into a food processor and presses a switch. Together we watch the cream whirl and froth. The motion of the blade magically transforms the liquid from soft peaks to solid then begins to throw off its whey, a watery liquid that separates from the solids.
Fertig transfers the lump of butter that has formed in the work bowl into a cheesecloth-lined bowl and gently presses the mass with a spatula until it releases more whey.
In only 5 minutes, she has “churned” sweet cream butter — but without a single blister or callous.
Over the last 15 years, the prolific cookbook author has carved out an area of expertise by focusing on traditional Midwestern cuisine with a twist. Her fourth prairie-themed cookbook, “Heartland: The Cookbook” (Andrews McMeel, $35), released today, is being hailed as a celebration of a region of the country “where farm-to-table isn’t a movement.”
To read the entire article and view more photographs, visit Kansas City.com.