- Paperback: 248 pages
- Publisher: Lyons Press (April 1, 2018)
- Language: English
- ISBN-10: 149303152X
- ISBN-13: 978-1493031528
- Product Dimensions: 8 x 0.6 x 10 inches
- Shipping Weight: 1.7 pounds (View shipping rates and policies)
- Average Customer Review: 13 customer reviews
- Amazon Best Sellers Rank: #56,389 in Books (See Top 100 in Books)
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Family Table: Farm Cooking from the Elliott Homestead Paperback – April 1, 2018
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From the Publisher
Welcome to our Family Table!
Family Table was designed with you in mind. We know that people love filling their tables and bellies with delicious, whole foods, and the recipes in Family Table make that possible! This isn’t about fancy ingredients or complicated techniques. Rather, the entire focus is on giving you simple, mouth-watering recipes that you can actually make and actually serve to your family! From basic recipes, like Breakfast Broth, Chicken Stock, and Sourdough Skillet Bread, to uncomplicated main courses, like Browned Chicken Thighs with Fingerling Potatoes and Cherry Tomatoes, Roasted Pork Shoulder, and Chicken Picatta, this is food we've raised on the farm and prepared for our family table. We hope you love it!
Egg and Garden Tomato Sammies
- 4 tablespoons butter, divided
- 3 teaspoons freshly chopped herbs, such as rosemary, chives, thyme, and oregano
- 8 slices crusty bread
- 4 eggs
- 1 large tomato, thinly sliced
Preheat the oven to 450 degrees.
Melt 3 tablespoons of the butter in a small saucepan. When melted, remove from heat, add the freshly chopped herbs to the butter, and gently stir. Spoon the herb butter onto the bread slices, using the back of the spoon to smear evenly.
Arrange the buttered bread slices on a baking sheet and place in the oven for 5 minutes, or until toasted and golden.
While the bread is toasting, heat a medium cast-iron skillet. Add the remaining 1 tablespoon butter. Gently crack the eggs into the skillet and cook for 2 minutes. Using a spatula, flip the eggs over and cook for another 2 minutes.
Remove the bread from the oven. Place an egg atop four of the bread slices. Arrange a few of those delicious tomato slices atop each egg. Close each sandwich with the remaining slices of herby-buttery toasted bread. And enjoy!
Recipe is featured on page 31
- 10-15 ripe plums, pitted and cut in half
- 6 tablespoons dehydrated whole cane sugar, divided
- 3 eggs
- 1 1/3 cups whole milk (or cream if you're up for it!)
- 1/3 cup organic, all purpose, unbleached flour or sprouted whole wheat flour
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon vanilla extract
- Small pinch sea salt
- Small pinch freshly grated nutmeg
Preheat the oven to 375 degrees.
Place the plums, cut side down, in a baking dish. Sprinkle with 3 tablespoons of the dehydrated whole cane sugar.
In a food processor or high-powered blender, blend together the remaining 3 tablespoons of dehydrated whole cane sugar, eggs, milk, flour, lemon zest, vanilla, salt, and nutmeg. Blend for 1 minute, or until frothy and well combined. Pour the egg mixture over the plums.
Transfer the dish to the oven and bake for 50 to 60 minutes, or until fragrant and golden. The clafoutis will puff up as it cooks so you can tum on the interior oven light, pull up a chair, and watch the magic happen. Not that any sane person would do such a thing. Ahem.
Recipe is featured on page 32
A Sampling of What You’ll Fine Inside
Maple Soda Bread with Raisins:
There is no limit to what can be tucked inside dried fruits, chopped nuts, toasted coconut. Just don’t expect the loaf to last for more than a few minutes!
Creamy Chicken Pasta with Shallot and Basil:
Creamy Chicken Pasta with Shallot and Basil: My favorite pasta is made with einkorn flour, an heirloom variety of wheat that has remained unchanged for thousands of years.
Chocolate Ganache Tartlets:
Chocolate Ganache Tartlets: I shall never tire of eating these treats. Mama treats. For when Mama, you’ll know, needs a serious treat.
"Shaye Elliott not only delivers a gorgeous cookbook filled with thoughtful, flavor-forward recipes, but also one that deftly interweaves a very deep-rooted message of family, sustainable farming and stewardship. She's able to tackle all of these subjects with grace and humor, leaving us with a book that's as inspiring as it is practical." -Jenny McGruther, author of The Nourished Kitchen
“Shaye Elliott not only delivers a gorgeous cookbook filled with thoughtful, flavor-forward recipes, but also one that deftly interweaves a very deep-rooted message of family, sustainable farming and stewardship. She’s able to tackle all of these subjects with grace and humor, leaving us with a book that’s as inspiring as it is practical.” –Jenny McGruther, author of The Nourished Kitchen
Top customer reviews
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Shaye writes with such warmth, you can almost feel the love coming from these pages: these are recipes she knows and uses, has tried and tested, over and over. She has created fun twists on old standards that have me itching to get into the kitchen. Some of the recipes that I'm most excited to try are the cucumber salad with mint, perfect browned butter mashed potatoes, oven fried zucchini with cilantro aioli, roasted chicken in milk with cinnamon and lemon, espresso-spiced walnuts, and cumin salt.
This cook book is approachable for a variety of cooking levels, and appropriate for any food style--whether you shop for all your groceries, grown most of your own produce, or are somewhere in between.
The foreword written by Shaye's husband, Stuart, is such a gem. Who's more qualified to start off the book? The photography is beautiful, cheerful and artistic. I like how some of the photos have an obvious focal point. My one really picky and preferential note on the photos is I'd prefer brighter lighting on about five of them (but again, that's me being really picky).
I'm an avid gardener and baker, so I grow a lot produce and bake from baking cookbooks all the time. Really only Mimi Thorisson, Andrea Bemis and Marte Marie Forsberg get me to actually leave behind my mad scientist cooking ways, shop for ingredients, and cook specific recipes on purpose...BUT...it looks like I just found one more! So thank you Shaye for sharing your tried and true recipes. Because even the most free spirited cook needs actual recipes to use, refer to, and be inspired by.