Detroit Public  TV

Host Rich Fahle talks with J. Ryan Stradal about his book, “Kitchen of the Great Midwest” at BookExpo America 2015.

Listen to an  interview  with Robin Young of NPR's "Here and Now."

Listen to an interview with Robin Young of NPR's "Here and Now."



J. Ryan Stradal picks his top ten books about food.



with Brad Listi


Norwegian American Weekly

Author J. Ryan Stradal shares his great-grandmother’s recipe for potato patties. Read the  interview.

For this week’s issue I interviewed author J. Ryan Stradal about his debut novel, Kitchens of the Great Midwest. The book weaves lovingly-crafted portraits of Midwesterners as they encounter everything from lutefisk to chocolate habanero into a story of family as the protagonist, Eva Thorvald, grows up to become a celebrated chef (see From lutefisk to chocolate habanero: Midwest ingredients infuse delicious novel). When I asked Stradal for a recipe to feature in Taste of Norway, he pointed me to the potato patties in a church cookbook in his own family’s history.

These potato patties are credited to his great-grandmother, Lois Bly Johnson, in the 1984 edition of the First Lutheran Church Women Cookbook (Hunter, North Dakota). They start with a base of cold mashed potatoes, which if you don’t have leftovers already, can be made easily: A couple of hours before you want to start, peel and cut two russet potatoes into 1 1/2-inch cubes, then place in a pot of cold, salted water and bring to a boil. Simmer until absolutely tender, and drain. Combine a tablespoon or two of butter and a good pour of cream in a small saucepan to heat, then add to the potatoes and mash, taking care to not overwork the potatoes. Taste and adjust salt if necessary, then refrigerate until cold. You’ll have enough mashed potatoes for the patties with a little left over for the next day’s lunch.