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The Broad Fork: Recipes for the Wide World of Vegetables and Fruit by Hugh Acheson and Rinnie Allen

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Notes about this book

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Notes about Recipes in this book

  • Pan-roasted pork tenderloin with sorghum and roasted apples

    • TrishaCP on January 01, 2018

      I followed the recipe to the letter, and it was amazing. The pork was perfect. Served with braised cabbage on the side as recommended, which was a perfect complement with the pork and apples.

    • Barb_N on March 15, 2017

      I made this with some changes- no apples, and no sorghum. I used maple syrup in the gastrique and diced instead of minced the veg to make up for the lack of apples. I will never look back- this method of roasting pork loin gave us the most tender and flavorful meal.

    • Frogcake on January 06, 2018

      As others have reported, the pork tenderloin was delicious and moist using this cooking method. I used date molasses in place of sorghum. Served with braised cabbage and roasted baby potatoes.

  • Pressure cooker chicken stock

    • Totallywired on October 01, 2018

      Great aroma and flavour, Medium dark with good gelatin. Lighter and less concentrated than Modernist Cuisine pressure cooker stock. Use poached chicken to make polpettone.

  • Dashi

    • Totallywired on October 14, 2018

      Takes a lot of bonito and yield was less than suggested. Make in large batches.

  • Roasted eggplant with boiled peanut sauce

    • Rinshin on December 03, 2017

      I made this with what I had on hand so herbs were total mismatch of Japanese/Asian and western. Used mint and oregano for western herbs and mitsuba and rau ram. Had to reduce the amount of jalapeno but it was still a very good drizzle sauce. 15 min baking time was perfect. Instead of making peanut sauce, I used small drizzle of sesame/soy sauce I always have on hand and that was perfect for this. I make something similar to this using Japanese eggplants cooked in frying pan, but I like this method of baking better for simplicity. Excellent recipe.

  • Seared scallops with creamed mustard greens and mustard

    • TrishaCP on December 03, 2017

      This was absolutely incredible. High quality scallops are a must, as Hugh amusingly notes in the head notes. I had more mature mustard greens, so chose to blanch them for 10 minutes in salted boiling water to remove the bitterness. I loved them with the sweet onions and nutmeg. This was plenty for us for a light dinner because it was quite rich, but you may need a starch if you have bigger appetites to serve.

  • Vegetarian collard greens

    • Barb_N on March 15, 2017

      A straightforward prep for collards. I like the hint of sweet sour. I used maple syrup instead of honey as I served this with the pork tenderloin with (apples and sorghum), also using maple in that sauce.

  • Kimchi creamed collard greens

    • Rinshin on November 29, 2018

      A stepped up pot likker worth making and eating when looking for something a little different than the typical pot likker. I only added half kimchi to tone down the heat. A repeat for sure.

  • Red Russian kale salad with roasted sweet potato and apple

    • TrishaCP on October 22, 2017

      This really is a perfect autumn salad. Since we were grilling anyway, we grilled the kale just to soften it a bit, rather than using the massage technique. The smoke only added to the deliciousness. A winner!

  • Lamb meatballs with kale, cumin yogurt, and rice

    • TrishaCP on October 08, 2018

      This was very delicious, even without any of the optional toppings (except for the delicious cumin yogurt sauce). The cumin lamb combination is wonderful. This would work on a weeknight if you made the meatballs in advance- nice to have a solid kale recipe that cooks quickly. I served this with brown rice, which went really well with the other ingredients,

  • Pan-roasted cod, shiitakes, butternut squash, and soy broth

    • Totallywired on October 14, 2018

      Terrific recipe. Varied the mushroom mix based on availability. Cod was perfect protein.

  • Soy broth

    • Totallywired on October 14, 2018

      Stellar. Subbed leeks for scallions.

  • Butter-roasted turnips

    • TrishaCP on September 16, 2017

      This was very easy, and I did have small turnips like suggested, but I think I prefer my turnips either fully raw or more cooked. I suspect that maybe my pan and/or oven (using the specified temperature) didn't get as hot as intended by the recipe.

  • Turnips and their greens risotto

    • TrishaCP on June 26, 2017

      This was very, very, good. I used homemade chicken stock for this recipe, and it just made it all the better! The risotto is cooked with turnip greens (pretty standard prep), and then the risotto is garnished with thin slices of raw turnip. This works very well because the hakurei turnips are so sweet- it would NOT work for regular turnips. This doesn't use up many turnips or greens- so if you get a big bunch you will have plenty more turnips to enjoy!

  • Spaghetti with arugula pesto, salami, and Parmigiano-Reggiano

    • TrishaCP on June 02, 2018

      This was my first time using arugula in a pesto, and we liked it. The pesto tastes almost too peppery on its own, but combined with the spaghetti and salami, it was very nice.

  • Roasted poblano and pecan guacamole

    • Totallywired on October 22, 2018

      Show-stopper guac. The only problem with this recipe is once you make it you really miss the complexity when eating traditional versions.

  • Roasted pork tenderloin with bok choy, curried tomatoes, and avocado

    • ksg518 on July 08, 2016

      I wondered if this odd group of ingredients would come together in the final dish but decided to plunge ahead anyway. Next time I'll trust my intuition. The tomato and avocado mixture is barely OK although not necessarily what I would label as curried. (It also doesn't keep because the avocado gets mushy and turns brown, so this is not a dish to count on for leftovers.) But with the bok choy you have a dish that mixes vaguely Indian flavors with far eastern flavors and not in a good fusion way. It just doesn't work and I can't think of anyway to fix it.

  • Steamed new potatoes with green garlic

    • TrishaCP on May 10, 2017

      Simple but really delicious (even though my potatoes boiled just as much as steamed). Great use of green garlic. And love Hugh's note for this recipe on how to properly treat green garlic!

  • Spaghetti with green garlic, speck, and basil

    • TrishaCP on May 19, 2017

      This was ok for me, but I don't think I would repeat it. I found the pasta to sauce ratio a little too pasta heavy for my preferences- it was a bit bland as I made it. Also, I think overall I just prefer green garlic with potatoes if I'm serving that ingredient with a carb.

  • Green garlic soup with poached egg and crisp croutons

    • joanhuguet on May 08, 2016

      I keep meaning to spend more time cooking from this beautiful book, and this recipe certainly encourages me to do so! A perfect spring dinner, using all of the early May farmer's market finds.

  • Salmon with ramps and peas

    • meggan on May 06, 2018

      Easy and delicious. Added cherry tomatoes and served with rice. Used Arctic char instead of salmon.

  • Buttered, roasted summer squash with basil

    • Totallywired on September 28, 2018

      Simple and terrific. Variation - mint for basil, pickled red onion.

  • Grilled corn salad with chiles, basil, and lime

    • Breadcrumbs on August 11, 2015

      p. 275 - I’ve tabbed so many recipes in this book and thankfully it’s now indexed in EYB so this dish came up in my search today. First use of this book. This was delicious! The chiles in this dish are jalapenos and unfortunately mine were green as no red ones were to be found. The red would have been a nice contrasting colour in this otherwise green & yellow dish. I tossed a few tiny sweet tomatoes in just to give the dish a visual pop. Flavour-wise, no help was required, this dish delivered on all counts. The heat of the chilies played perfectly with the smoky, sweet corn and the tang of the lime juice. The fresh basil just perked everything up and screamed summertime! Next time I’ll use my absolute favourite, Thai bird chilies and Thai basil. Photo here: http://chowhound.chow.com/topics/1020820?commentId=9677843#9677843

  • Perfect pan-roasted chicken breasts with creamed corn, lemongrass, and crisp shallots

    • ksg518 on August 03, 2016

      The creamed corn was wonderful. Lemongrass is a great idea to balance the sweetness of the corn. Acheson is right - his method of pan roasting the chicken breasts (first a sear on the cooktop and then finish in the oven) is good. Odd thing about the recipe, though -- despite the "crisp shallots" in the title, there is no mention of shallots in the ingredient list or the recipe itself.

  • Crisp flounder with field pea ragout and herb salad

    • TrishaCP on September 16, 2017

      I was bummed that they didn't have flounder at the store (I had to sub sea bass), but this was delicious. Because of my fish sub, with the thicker fish, I didn't get the promised crispiness. However, the peas (I used purple hull peas) were delicious and went really well with the fish. The one thing I would change is to more finely chop the herbs rather than make an herb salad. I didn't have the pea shoots, so maybe that's why, but I felt like the herbs were a little tough to be in the large pieces on top of the dish.

  • Leek fonduta

    • Totallywired on September 28, 2018

      Terrific, indulgent recipe. Variation in a pinch: full fat yogurt for creme fraiche

  • Chicken breasts over ragout of leeks and Sea Island red peas

    • TrishaCP on October 06, 2018

      We liked this dish. We only had boneless skinless chicken breasts, so followed our own cooking for that product, but the chicken with the peas and leeks worked well together. To make this do-able for a weeknight, I pressure-cooked the peas (straight from the freezer) for 15 minutes the night before.

  • Cantaloupe with prosciutto, purslane, and Vidalia vinaigrette

    • bching on July 31, 2018

      Very good. I cut the melon thicker than instructed and also cut the prosciutto in strips--and would do it this way again. Delicious dressing and a great way to use purslane.

  • Curried okra over Carolina gold rice

    • Tweedles81 on October 13, 2018

      This recipe was incredibly disappointing. We made it as written. First, it used up a lot of pans, which was annoying. But in the end, the flavors were bland and not appealing. It was almost like a wannabe peanut curry. No one wanted seconds. This was very disappointing, especially since I have loved all of the other recipes that I have tried from this book thus far.

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Reviews about this book

  • Associated Press by J. M. Hirsch

    Best cookbooks of 2015: ...seriously inspiring. As in, the man makes a bowl of kohlrabi puree look (and taste) decadent, and that's no easy task...This is a prime contender for best cookbook of year.

    Full review
  • ISBN 10 038534502X
  • ISBN 13 9780385345026
  • Linked ISBNs
  • Published May 12 2015
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.

In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.



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