Cookbook Review – The Broad Fork

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.


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About Carol

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5 Responses to Cookbook Review – The Broad Fork

  1. Sarah says:

    If you were that busy and sick and still cooked that much, you still ran circles around me. Congratulations on your first paid job!

  2. So much here Carol! All this stunning food photography! And like Sarah mentioned…to know you’ve been ill, traveling and then a paid gig! Wowza! You go girl! Congrats! Love every posting and I’m looking forward to what you’ll share from your “spring distraction!” Thank you always!

  3. Yes congratulations on a paid job. But really your quality is so good, you should be paid. Funny about cook books. I must rival you in the books I own. I have that book on kindle. Always a mistake I am coming to find out. But those recipes never jumped out at me. So happy to give that book another look. Thanks.

  4. Congratulations . Im sure there are going to be many many doors opening for you. I hope so. Wonderful dishes and photography. Im learning so much about light from you and stills and for that I thank you. You have such a grace about you and a gentle nature. Its so easy to see and feel even if its hundreds of miles away. Way to go Carol and if you publish that cook book yes I will get . Im hoping its as well full of ideas for stills.
    Lisa xo

  5. Becca says:

    Everything looks fantastic Carol! I usually have sorghum in our pantry…I was born in Las Vegas but my folks were from the South so I grew up loving Sorghum especially on buttermilk biscuits! I usually have to order it online unless I can get a cousin to mail it from Little Rock. Lol. I think molasses however is very similar. Russ & I will have to try some of these yummy looking dishes!

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