The Broad Fork: Recipes for the Wide World of Vegetables and Fruits
Format: PDF / Kindle (mobi) / ePub
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.
leaves ¼ cup sugar cane vinegar ¼ cup sugar 1 teaspoon powdered pectin In a large skillet over medium-low heat, sweat the onions in the peanut oil and salt, stirring constantly until the onions are soft and translucent, about 15 minutes. Add the bay leaves, vinegar, sugar, and pectin, and cook over medium-high heat for 15 to 20 minutes, until thick. Chill and store in the refrigerator. PICKLED PEARL ONIONS I have an argument to make when it comes to your fridge door. You have way too
boil, return the pork to the pan, cover, and braise in the oven for about 2 hours, or until the belly is very tender. Remove the pork from the pan and place it on a plate to cool. Strain the braising liquid into a saucepan, discarding the solids. When the belly has cooled, cut it into 4 equal pieces and hold in the fridge until ready to finish. 4 Combine the radish, scallions, sugar, lime juice, and rice vinegar in a bowl and set aside to lightly pickle. 5 Now we need to start the rice grits
of headspace and completely covering the carrots. Cover the top of the jar with a square of cheesecloth and secure it with the jar’s band. Place the jar in a dark spot that hovers between 65°F and 75°F, and leave it for 5 days, checking daily to remove any white mold that accumulates on top. 4 Remove the cheesecloth, cap the jar with the regular lid, and place in the fridge. Use it within a week. SAUTÉED CARROTS WITH PINE NUTS, MALT VINEGAR, AND SORGHUM Sweet and sour. Everybody loves
it shimmers—just beginning to get really hot but before it actually smokes—add the lamb. For rare, cook for 3 minutes on each side, and baste it with the oil for a minute at the end; if you like your meat more cooked, increase the time, using a thermometer in the center of the loin to guide you, but I don’t recommend cooking it past medium rare (130°F). Remove the lamb from the pan and let it rest for 10 minutes on a cooling rack. 2 Heat the celery root puree in a small saucepan over medium
may be stuck to the loin. Pat off any excess marinade, and place the loin on the grill. Without poking and prodding it too much, cook it for 2½ minutes; then make a quarter turn and cook it for another 2½ minutes. Now turn it over and repeat. The total cooking time is about 10 minutes, but check the internal temperature. You are looking for 120°F for rare, 125°F for medium-rare, or 145°F at the most; this is medium-well in most cases, but be careful because venison gets very dry if overcooked.