Cookbook Review – The Broad Fork
As mentioned in a previous post, I would be selecting some recipes from this lovely book by Hugh Acheson, The Broad Fork, to cook from. Unfortunately I did not get the opportunity to cook as many things in the book as I would have liked (travel, my first paid food photography gig, and power outages, and then finally the flu), I did cook a few things.
Roasted Poblano and Pecan Guacamole. This was super delicious. I never would have thought to add pecans or a roasted chili in this. Brilliant! This was shared with several friends over at the Novelty Hill Winery (we’re wine club members) and it was a big hit with everyone!
The texture was the thing that really sent a clear message that this wasn’t your everyday guacamole!
Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado. Brian and I are already big fans of pork tenderloin.
The flavor is great and cooks up fast. The sides for the pork are really the stars here. The curried tomatoes w/ avocado were great flavor compliments to this entree.
Sauteed Carrots with Pine Nuts, Malt Vinegar, and Golden Syrup. Actually the recipe called for Sorghum syrup, which I did not have so substituted the Golden.
Another delicious item from the book. We paired this with a nice roasted chicken. I like that chopped carrot tops are used as a garnish instead of parsley. Making use of the entire vegetable.
Stewed Wild Mushrooms, Asparagus, Leek, Spring Onion, and Creme Fraiche over Grits. The recipe called for morels but they are not available yet in our neck of the woods so I used a combination of black trumpets, maitake, and hedgehog mushrooms. The recipe also called for Ramps and again, not available yet so substituted a leek and spring onion.
Super good comfort food here. The grits were made with white corn grits. Doing this again I think I would substitute yellow corn grits for more color.
Chicken Paillard with Wild Mushrooms, Wild Mushroom Compound Butter, Lemon, and Parsley. This recipe also called for morels but I went with the mushroom combo mentioned above.
Same thing with the compound butter. Really great and quick to pull together since I made the compound butter ahead of time. We’ve been using that butter on other things too!
And that’s all I had time for this month, but it was enough for me to say this is a great cookbook, especially if you like to grow some of your own vegetables. So many ideas in the book for what to do with your harvest.
I haven’t decided yet what I’ll cook through next month. I’ve been joyfully distracted with lovely Spring weather. I’ll come up with something. Stay tuned!
Thanks so much for stopping by.