I am always looking for new and delicious ways to get more veggies into my diet. Steamed veggies and run-of-the-mill salads get monotonous, am I right?
Enter The Broad Fork: Recipes for the Wide World of Vegetables and Fruits by Hugh Acheson. The book was born of the question “What the hell do I do with kohlrabi?” Uhhh… yeah. What do you do with kohlrabi? I’ve seen it at the market but I’ve never cooked it or tasted it.
According to Chef Acheson, kohlrabi is at its best in fall and he suggests pickling, braising or slawing it. Or how about Kohlrabi salad with pecans, lime, paprika and marjoram? Skillet kohlrabi with lobster, fennel and curry butter? A simple kohlrabi puree?
Organized by what is at its best during each of the four seasons, The Broad Fork offers up several tasty and inventive recipes to keep in mind while you’re browsing at the farmer’s market. I’m writing this review in the summertime and am browsing several recipes for basil, corn, cucumbers, peppers, squash and tomatoes. I’m reading ahead to fall, when I’ll take advantage of good Midwestern apples, onions, sweet potatoes and mushrooms.
The recipes I’ve tried thus far have been keepers. (I’ll link below as I post about them. I’m running behind… sorry!) Good depth of flavor, fabulous use of seasonal produce and, bonus, a way for me to keep getting some new veggies on the plate. I have a difficult time resigning myself to blah vegetables just for the sake of eating veggies. This book will be kept on-the-ready in the months to come. I’m looking forward to trying many more recipes from The Broad Fork.
The graphic designer in me would also like to note that this is a beautiful book. Chef Acheson’s food is gorgeously photographed by Rinne Allen. The design is smart and a delight to skim through. I liked the choice of paper, matte with a good hand. A good production, all around.
Last updated: 07/16/2015
- Carrot Soup with Brown Butter, Pecans and Yogurt
- Grilled Corn Salad with Chiles, Basil and Lime
- Roasted Sweet Potatoes with Lime, Queso Fresco, Chiles and Cilantro
On My To Make List:
And, as you can see, I had no trouble finding recipes that I want to try!
- Slow Cooker Apple Butter
- Pan-Roasted Pork Tenderloin with Sorghum and Roasted Apples
- Celery Root Salat with Buttermilk Dressing
- Pecan Pralines
- Pecan, Leek, Sourdough & Celery Stuffing
- Sorghum & Milk Braised Pork Loin with Pecan Farro Risotto
- Charred Vidalia Onion Salad with Lacinato Kale and Pickled Cherries
- Sweet Onion Soup with Caraway and Croutons
- Sautéed Sweet Potato Greens
- Cast Iron Broccoli with Anchovies and Olives
- Roasted Broccoli Raab with Pecans, Chile Threads and Mustard Vinaigrette
- Fried Brussels Sprouts with Lime Vinaigrette
- Vegetarian Collard Greens
- Sauteer Flowering Kale with Garlic and Lemon
- Kale Salad with Crisp Shallots and Caper Dressing
- Sautéed Parnips with Country Ham, Parsley and Basil
- Buttered Turnip Greens
- Kabocha Squash Soup with Pear, Coconut Milk and Red Curry
- Wilted Arugula with Raisins and Capers
- Pickled Beets
- Farro with Beets, Dates and Shaved Beet Salad
- Cabbage Sauerkraut
- Sautéed Carrots with Pine Nuts, Malt Vinegar and Sorghum
- Carrots Vichy
- Dilly Snap Beans
- Corn Spoonbread
- Seared Scallops with Corn, Spinach and Bacon
- Chile-Mine Sautéed Cucumbers
- Leek Soup with Yogurt and Crisp Potatoes
- Peach Salad with Prosciutto, Arugula, Mint, Pickled Peppers, Pine Nuts and Balsamic Vinegar
- Pickled Cherries
- Pickled Peppers
Disclaimer: I received this book from the Blogging for Books program in exchange for this review. Please note that this review and my opinions of the book & recipes are entirely my own.