Kkwey! My name is Lexi Mitchell or Nizzy Kesohs to my ancestors. I come from the Bear and Crow clans of the Penobscot Nation. I am a classically trained chef specializing in Italian cuisine. I studied at the International Culinary Center as well as ALMA: The International School of Italian Cuisine located in Colorno, Italy.
This recipe was developed as part of a project through the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative through which NĀTIFS works with partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program. This video was developed for the Northeastern region and highlights the forageable plants wild strawberries and maple syrup.
The written recipe to accompany this video can be found at [ Ссылка ]
Chapters:
00:12 Lexi Intro
2:18 Prepping Strawberries
3:20 Cooking Strawberries
3:54 Prepping for Whip Cream
4:30 Making Coulis
7:00 Checking Consistency
8:36 Cooling Coulis Down
8:49 Making Whip Cream
10:18 Checking Peaks
13:20 Plating
