This review is made possible by Chapters/Indigo.
Ever been at the farmers’ market and shopped a little too enthusiastically? Or purchased some produce you have no idea how to prepare? Well worry no longer – The Broad Fork is here to help. It’s your guide to fifty farmers’ market favourites and contains over 200 recipes for pickles, salads, roasts, purées and sautés. Never feel lost in the farmers’ market (or when you get home with your haul!) again!
Acheson wants to help you eat “deliciously” as well as “healthfully” – a goal many of us share and this book and repertoire of recipes go a long way to helping achieve this goal. He admits in the introduction of the book that he is not perfect and some items you might come across in his kitchen might surprise you (store-bought mayo, juice boxes, mass-production bread, pancake mix etc…) – and reminds us that “it’s all about taking small steps”, recognising that making good food at home is always going to be “a struggle against time.” Making the time to cook real, good food at home will help create memories centred around these dishes – powerful reminders of different phases or stages in our lives. As Acheson says, “you will never have beautiful family memories of heating a frozen entrée.” Building community through food starts in the kitchen. “Go and eat your vegetables.” Acheson urges.
Organization and layout
The book is organized according to seasons - Acheson describes it as “a vegetable-centric guide to seasonal offerings” so you can use the book according to whenever this produce is in season for you, no matter where you live. Each chapter (one vegetable per chapter) includes four recipes – typically three fairly straightforward ones and one that is more complex. While it is a gorgeous book to look at and would proudly take its place on any coffee table, Acheson urges us to keep this book at hand in the kitchen (“because not one of us cooks at our coffee table”).
Some classic recipe suggestions and iterations of dishes are included in the book (Celery Root Puree, Cauliflower Gratin and a Potato Puree based on Joël Robuchon’s recipe) but there are a lot of combinations you will never have thought of – the book, the recipes and the information on the ingredients is eye opening in this sense. I mean, Red Russian Kale Salad with Roasted Sweet Potato and Apple certainly brings Kale out of the “I guess I’ll make chips again” camp, doesn’t it?
The book also includes recipes for meat, fish and poultry dishes, offering wonderful suggestions for unexpected pairings for your seasonal produce (Duck Breast with Indian Eggplant Pickle or Roasted Chicken Thigh Over Barley and Brussels Sprout Risotto anyone?). More than anything this book is a starting point. You’ll want to sit down with a block of sticky notes and mark recipes you want to try (you might need a lot of sticky notes!) when it’s the right season. I know I spent a long time reading the book and recipes and so often found myself remarking “Wow, what a great idea/ use for XYZ vegetable or fruit.” It’s an inspiring read for sure and will help you get out of that cooking rut, where you find yourself making the same seasonal dishes over and over. So, if you ever found yourself at the farmers’ market wondering, “What the hell do I do with kohlrabi?” like Acheson’s neighbor, this is the book for you!
Roasted Sweet Potatoes with Lime, Queso Fresco, Chiles and Cilantro
Excerpted from The Broad Fork by Hugh Acheson, photography by Rinne Allen. Copyright © 2015 Hugh Acheson. Images © Rinne Allen. Excerpted by permission of Clarkson Potter, a division of The Crown Publishing Group, a Penguin Random House company. All rights reserved.
The sweetness of the sweet potato is a perfect foil to the lime, chiles, and cilantro here. The queso fresco just makes it better.
Ingredients (Serves 4)
4 sweet potatoes
1 teaspoon olive oil
2 teaspoons kosher salt
1 lime, halved
3 tablespoons queso fresco
1 fresh serrano chile, sliced
¼ cup lightly packed fresh cilantro leaves
1. Preheat the oven to 325°F.
2. Rub the sweet potatoes with the olive oil and salt. Wrap them individually in aluminum foil and
place on a baking sheet. Roast in the oven for 1 hour, or until soft. Unwrap the potatoes and let
them cool briefly, until you can handle them.
3. Cut the sweet potatoes from end to end just to pierce the flesh, then push the ends together with a small amount of pressure to open the potatoes. Squeeze the lime over the potatoes and season with a little more kosher salt. Add the queso fresco, chile, and cilantro leaves, and serve.
Purchase The Broad Fork for yourself on Indigo.
Thanks to Chapters/Indigo, we have one copy of The Broad Fork to give away to a lucky Canadian reader.
To enter, simply tell us what vegetable you need some fresh recipe ideas for.
For a bonus entry, tweet the following message:
Enter to win a copy of @hughacheson’s #TheBroadFork from @chaptersindigo and @recipegeek Details: http://ctt.ec/sn88a+
Then come back to leave us a comment letting us know you did.
No purchase necessary.
Contest will run from Monday November 2nd, 2015 until Monday November 23rd, 2015
Prize is one copy of The Broad Fork cookbook, valued at approximately $30.00
A winner will be picked by random.org and contacted by email and a response must be received within 1 week.
Mardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write - a blog focusing on culinary adventures near and far. She has lived and worked as a teacher in Australia, Hong Kong, England, France and now calls Toronto home. She spends nearly every summer in France, honing her cooking and baking skills and touring different wine producing regions. As part of her job, she runs a cooking class twice a week for 7-13 year-old boys, Les Petits Chefs and Cooking Basics. She was a founding member of Food Bloggers of Canada, is a Food Revolution Ambassador for Canada, a contributor to JamieOliver.Com and in her spare time teaches cooking and baking classes around Toronto.
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