- Hardcover: 256 pages
- Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (April 17, 2012)
- Language: English
- ISBN-10: 0547516916
- ISBN-13: 978-0547516912
- Product Dimensions: 7.9 x 0.9 x 10 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
- Average Customer Review: 78 customer reviews
- Amazon Best Sellers Rank: #332,544 in Books (See Top 100 in Books)
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The Farm: Rustic Recipes for a Year of Incredible Food Hardcover – April 17, 2012
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Sample Recipe from The Farm: Spicy Cilantro Chicken Wings
Serves 4 to 6
Everyone loves chicken wings, that fiery and buttery all-American snack that pairs perfectly with lots and lots of beer. I love adding unexpected flavors to familiar foods, and these wings are a perfect example of why it’s fun to think outside the bottle of Frank’s hot sauce. The chile, lime, garlic, cilantro, and Worcestershire provide a savory-acidic base for the sauce and add many new and wonderful layers of flavor, while the butter coats the wings with a luscious richness.
1/3 cup chopped cilantro stems
1-1/2 teaspoons finely grated lime zest
3 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 hot green chile, such as habanero, serrano, or Thai, chopped
1 large garlic clove, chopped
1-3/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 stick unsalted butter, melted
3 pounds chicken wings
About 4 cups vegetable oil for frying
Puree the cilantro stems, lime zest, juice, Worcestershire, chile, garlic, 3/4 teaspoon of the salt, and the pepper in a blender until smooth. With the motor running, add the butter, blending until it is incorporated. Transfer the sauce to a large bowl.
Pat the wings dry, then halve them at the joint and season them with the remaining 1 teaspoon salt.
Heat 1 inch of oil in a pot or deep heavy skillet to 400°F. Fry the wings in 2 or 3 batches, turning occasionally, until they are golden and cooked through, about 8 minutes per batch (return the oil to 400°F between batches). As they are cooked, transfer the wings to the bowl with the sauce, tossing them to coat, or serve the sauce on the side for dipping. With tongs or a slotted spoon, transfer the wings to a serving plate and sprinkle with the cilantro leaves. Serve the wings with the remaining sauce on the side.
From the Inside Flap
In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated.
Youll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard Salad. Youll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. Youll discover recipes for less-familiar produce from your market or your backyard, such as Chicken with Garlic Scape Pesto and Dandelion Green Salad with Hot Bacon Dressing.
Many of these recipes have been in Knauers family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You wont want to miss his expertly tweaked renditions of his mother and grandmothers desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Marys Lemon Sponge Pie.
Whether you want to learn how to roast a pig, make your own hot sauce, or brew hard cider, The Farm brings artisanal cooking home, even as Knauers vivid stories trace a year in the seasons of the farm.
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To some extent, the recipe sensibility is rooted in the Pennsylvania Dutch tradition but it shows the spreading of other flavors throughout American cuisine e.g. chiles. Examples of recipes: "Radishes with Bacon Butter, "Chilled Corn Soup with Red Pepper Relish", "Purslane Salad", "Potato-Cheddar Pancakes with Perfect Fried Eggs", "Swiss Chard and Fresh Ricotta Pizza", "Grandmom's Bread", "Pasta with Garlic-Scape Pesto", "Wheat Beer Chicken", "Roast Pork Chili", "Creamed Watercress", "Homemade Ketchup", "Magic Peach Cobbler", "Hard Cider" . . . As you can see, the recipes are wide-ranging, presented in seasonal sequence and frequently in reference to a full menu. Each recipe is introduced by a bit of personal memories, details of the origins of the dish, etc. The result is a cookbook worth reading as well as using its recipes.
I would also like to point out that this book is very well formatted for kindle with hyperlinks that actually work and pictures that are properly sized
I've been using this book pretty regularly since I bought it now and am still impressed with most of the recipes, however one thing has begun to annoy me- this book is not well proof read. For example, the Strawberry Cream Cheese Pie first instructs you to mash half the strawberries as the base of the filling, In the last paragraph, the recipe tells you to halve the remaining strawberries and stir them into the filling. That's the last time strawberries are mentioned, so what about the final quarter? (I used the second half instead of halving and the recipe comes out great- I've made it a few times including subbing blue berries for blackberries, and it is easy and tastes good) Little things like that seem to keep popping up. I've made a few recipes, and most come out at least acceptable, most really good (the above mentioned pie and green beans, the mac and cheese, the fried grits, the corn salad listed with the brick oven chicken...) and I've only really had one disaster- the short ribs we're terrible (the meat was fall off the bone good, but the sauce was apricots and prunes floating in fat, after skimming, nothing was left), I might try them again, but I have other recipes that I like, so probably not. The main complaint seems to be the inclusion of game recipes, but he includes substitute meats (chicken for ground hog in the cacciatore), and the sauces are still good on other meats.