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The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer
Notes about this book
Notes about Recipes in this book
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Mustard-garlic chicken paillards with spring peas and lemon
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Breadcrumbs on June 10, 2012
p. 32 - The photography in the book is lovely and that's what initially drew me to this recipe. An artistic arrangement of peas cascading over perfectly grilled chicken all laid out on a white plate...the dish really popped off the page. While mine may not have been so pretty, it was indeed tasty...especially the mélange of peas. The lemon really enhanced the sweet, fresh flavours of the peas and made the dish in my view. Next time around I'd marinade the chicken for a longer duration, as I didn't feel the flavours of the mustard mixture really came through. That said the chicken provided the perfect canvas for the peas to shine. Great dish! Photos here: http://chowhound.chow.com/topics/848094#7392769
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Asparagus and baby potato roast
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Breadcrumbs on June 13, 2012
p. 36 This was a perfect vegetable dish. We love roasted veggies and this combo was wonderful. We especially liked the idea of slicing the potatoes. Not only did they cook quicker but they were also crispier. What takes this from delicious to remarkable is the dressing. It really seemed to enhance the fresh flavours of the veggies. We wished I’d made more!! Photos here: http://chowhound.chow.com/topics/848094#7398241
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Rhubarb-sour cream crostata
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Breadcrumbs on June 13, 2012
p. 21 Mmmm, so delicious! This was a huge hit and I used a store-bought crust (PC Puff Pastry). We loved the rich flavour that the sour cream brought to the dish and having a chunkier rhubarb than I’m accustomed to using in a tart was nice as well. I’m loving this book for it’s unique recipes. I did need to adjust the cooking time – my tart was finished in 30 mins. I used lime zest in place of the lemon. I’m making another one tonight! Photos here: http://chowhound.chow.com/topics/848094#7398241
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Cheri on September 23, 2012
Had a fight with the crust. Didn't get enough to fold over top, but baked anyway. Had to add a few strawberries to get to 5 cups of fruit. Substituted cream fraiche for the sour cream. REALLY soupy, but good flavor. Baked for 45 min. Loved the flavor combination, but needed to eat with a spoon!
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Honey-jalapeño chicken tenders
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Breadcrumbs on June 20, 2012
p. 56 Excellent! We’ll definitely be making these again through the summer months. Sweet, slightly hot, tender and juicy – what’s not to love about these. I used 2 jalapenos vs the 6 suggested in the book as my peppers were surprisingly hot. When I make these again I’ll serve some warm chili-spiked honey drizzled over top to further enhance the flavours. We loved this dish. Photos here: http://chowhound.chow.com/topics/799537#7412640
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Pasta with garlic-scape pesto
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Breadcrumbs on June 23, 2012
p. 52 Another hit from this book! We can’t seem to get enough of garlic scapes when they’re available and though I have a favourite GS Pesto recipe, I was keen to try this version since it called for pistachios instead of the usual pine nuts. We thoroughly enjoyed this version and in fact, we preferred the pistachios, which imparted more of a nutty flavour to the dish and somehow made it seem heartier. Fresh pod peas, sugar snap peas and cremini also went into the dish. Next time I think I'd add some basil into the pesto mix to further enhance the fresh flavours. Excellent!
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Grilled filet mignon with summer herb sauce
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Breadcrumbs on June 24, 2012
p. 122 Delicious. The light, fresh-tasting and somewhat tangy herb sauce is a perfect partner for the rich, smoky flavours of the grilled filets. I’ve made something similar from an old Gourmet recipe on Epi but this seemed to trump that dish and I’ll definitely make this again. This would be perfect with a whole grilled tenderloin as you could slice it and serve it buffet style with the sauce on the side or, drizzled atop – hot or, at room temperature. Perfect summer food. Love that sauce!! Photos here: http://chowhound.chow.com/topics/799537#7421094
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Pasta with radishes and blue cheese
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Breadcrumbs on June 24, 2012
p. 54 This most unusual combination of ingredients is what attracted me to this dish. Radishes, their greens, onion, garlic and bacon are combined with crumbled blue cheese and toasted breadcrumbs to form a sauce for spaghetti. Although I selected a mild Danish blue and used half the quantity suggested, unfortunately we found that the blue cheese simply overpowered all the other ingredients and ruined this meal for us. That said, I’m still intrigued enough to give this another shot and will taste as I go while adding blue cheese in small amounts. Photos here: http://chowhound.chow.com/topics/799537#7421094
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Grilled zucchini with fresh tomato vinaigrette
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Breadcrumbs on August 07, 2012
p. 131 I can’t believe we took a vacation from this cookbook because my first return visit was such a huge success that it made the remaining dishes we had tonight pale in comparison. I simply love this book and it will now be my first stop when looking for recipes to use seasonal ingredients this summer & autumn. Neither component to this dish is earth-shatteringly unique on its own but somehow the combination is just fabulous. The surprising element in the vinaigrette is the use of lime juice and it worked beautifully with the tomatoes and onions adding a salsa-like flavour to a dish that otherwise was reminiscent of Italian dishes we’ve enjoyed. Photos here: http://chowhound.chow.com/topics/799537#7509888
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Reviews about this book
Reviews about Recipes in this Book
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Spicy cilantro chicken wings
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Full review
FineCooking.com
...in which he swaps out bottled hot sauce for a fiery concoction of chiles and cilantro from the garden - is a great example of how he e ffortlessly adds global flavors to American classics.
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Blueberry belle crunch
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Full review
FineCooking.com
This easy crumble of brown sugar streusel and juicy blueberries was so delicious, I was tempted to devour it straight from the pie tin.
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Wheat beer chicken
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Full review
FineCooking.com
Succulent roast chicken is infused with Belgian witbier, orange zest, and coriander for big flavor. Serve with crusty bread for sopping up its savory, citrusy sauce.
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Full review
Leite's Culinaria
This is one buzzed bird. As in blotto. Blitzed. Besotted. But we’re not complaining. Nope. Nor are we going to let the little fact that this bird is bathed, er, braised in beer stop us from pouring...
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- ISBN 10 0547516916
- ISBN 13 9780547516912
- Linked ISBNs
- 9780547516936 eBook (United States) 4/17/2012
- Published Apr 17 2012
- Format Hardcover
- Language English
- Countries United States
- Publisher Houghton Mifflin Harcourt (HMH)
- Imprint Houghton Mifflin Harcourt (HMH)
Publishers Text
When Ian Knauer was a cook in the Gourmet test kitchen, he quickly became known for recipes so stupendously good that they turned the heads of the country’s top food editors—effortless combinations that made the best of seasonal produce or treats from the Pennsylvania farm that has been in his family since the eighteenth century.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.
You’ll 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. You’ll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. You’ll 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 Knauer’s family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You won’t want to miss his expertly tweaked renditions of his mother and grandmother’s desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Mary’s 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 Knauer’s vivid stories trace a year in the seasons of the farm.
