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Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard

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Notes about this book

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Notes about Recipes in this book

  • Bubble-up cheddar and tomato toast

    • BeckyLeJ on November 14, 2017

      We quite like fancy toast for breakfast. Good combo of flavors!

  • Earl Grey blueberry muffins with cinnamon streusel

    • southerncooker on April 23, 2018

      Loved the addition of Earl Grey tea made with milk instead of water in these muffins. The recipe does make quite a few muffins. I got 18 muffins. Son loved them warmed in the microwave a few seconds then spread Kerry Gold Irish butter on them.

  • Peanut butter crunch French toast

    • southerncooker on March 25, 2018

      I made a half recipe. Cinnamon whipped cream I used option of confectioners sugar. I added the optional bourbon (Woodford Reserve Bourbon) in the egg milk mixture. I dipped hubbies first in crunch mixture before adding the almonds. I got thick sliced Brioche from Aldi. I forgot to get raspberries for one of the berries so just used blackberries. Next time I'll get a mix of berries. Toppings I used were maple syrup, cinnamon whipped cream, and the berries. I served with sausage links. Delicious.

  • Apple ricotta pancakes with bacon butter

    • southerncooker on March 28, 2018

      The pancakes and bacon butter were really good. Hubby didn't like the ricotta cream and I was on the fence about it. Once it melted into the bacon butter and pancakes with the maple syrup it was good but I think the pancakes were just as good if not better without the ricotta cream.

  • Bacon butter

  • Whole-wheat chocolate hazelnut challah

    • lou_weez on October 07, 2018

      Used plain flour as I didn't have any whole-wheat in the pantry. This bread turned out beautifully, and why wouldn't it with a cup of Nutella in it!!! Made it yesterday and baked it this morning. An easy, once in a while treat.

  • Provolone and salami phyllo rolls

    • lou_weez on December 09, 2017

      I prepared these today and have frozen them uncooked for Christmas. I did bake a few for a tasting and they got the thumbs up from everyone. Incredibly quick and easy to prepare. Really looking forward to serving these during our street Christmas party!

    • Jviney on May 03, 2018

      Huge hit at an appetizer party. The little bit of honey drizzled over the top sealed the deal - rave reviews.

  • Cheesy kale, artichoke, and chorizo dip

    • VineTomato on December 20, 2017

      Yet another winning dish from this beautiful and creative book. I especially ordered chipotles in adobe from Amazon as these are not common in the UK - so glad I did that, so spicy and a wonderful depth of flavour. Not the healthiest but oh my word it is divine - even better for breakfast the next day. Could not find Mexican chorizo so just used normal. Also had to sub Gouda for fontina cheese as that was not stocked in our regular supermarket.

  • Lemony fried Brussels sprouts

    • VineTomato on December 19, 2017

      Totally and utterly divine! We were lucky enough to eat at a 2 Star Michelin (Dinner by Heston) restaurant the previous evening, where I ordered brussel sprouts. Have had this strange craving for sprouts, not something I normally cook or eat! I can report that these sprouts are better than 2 star quality! As I have mentioned in my other comments, Tieghan normally goes one or two ingredients too far - this time the mint and basil, I will leave them out next time as they compete, not in a harmonious way with the rest of the dish.

  • The cheese-maker's mac and cheese

    • southerncooker on November 08, 2018

      Made this cheese loaded mac and cheese for daughter's birthday. Delicious. The Ritz crackers was an interesting topping but delicious. I was a bit skeptical about mixing the butter and flour in the pot then adding milk and water to cook the macaroni in but it turned out delicious. I did have to keep stirring and scraping the pot to keep it from sticking during cooking though.

    • Jviney on March 05, 2019

      I liked this but for me it did not turn out to be creamy...just very cheesy. The garlic Ritz topping was delicious and I enjoyed it...maybe would add some cream at the end to smooth out the cheese a bit next time.

  • Dad's one-pan Friday night pasta

    • BeckyLeJ on November 14, 2017

      Easy and quite tasty! Half batch was plenty for hubby and me, with leftovers enough for one more person. I did leave the dill out this first time around.

  • Dad's simple pasta salad

    • southerncooker on April 19, 2018

      I left out nectarine which she said is the only thing she added to her dad's recipe. It was good both warm when I first made it and cold for my work lunch salad. I used the optional substitution of sunflower seeds instead of pine nuts since that's what I had on hand. I also opted not to make the basil pesto and use store bought.

  • Spring pea and mint risotto

    • Frogcake on March 15, 2019

      So fresh tasting! We loved this risotto! I couldn’t find fresh peas and could not think of using frozen peas so I used pan roasted fresh corn. This turned out to be a delicious variation!

  • Wild rice and Havarti-stuffed acorn squash

    • Frogcake on April 07, 2019

      Delicious pairing brown buttered sugared acorn squash with wild rice. I could not help but add fried sage leaves to the brown butter bread crumbs. It was a terrific side-dish to grilled steaks.

  • Spring chicken soup with ravioli and poached eggs

    • lou_weez on September 14, 2018

      This was a lovely chicken soup. I didn't add the basil pesto, as it tasted really good and I thought it would just confuse the dish. I also didn't add the poached egg but I did throw in a bag of baby spinach.

    • mfranklin125 on January 15, 2018

      I loved this. And puréed some of the onion and leeks so it was a bit more of a creamy consistency.

    • VineTomato on November 29, 2017

      All of Tieghan’s recipes look so delicious but in my view she really goes overboard on the list and combination of ingredients - maybe just one step too far. Granted everything we have cooked has been delicious, but it would still have been minus one or two things. My husband said: has this lady met an ingredient she does not like? - that made me laugh. We made this last night but omitted the chicken (to make it veggie) and the pesto (because I thought that was the one step too far) and it was delicious. The broth in particular with the additional of lemon was fantastic. The peas ended up a little over cooked and next time I will probably use a higher quality cheese ravioli rather than standard supermarket brand. Will make again leaving the peas till the end.

  • 30-minute healthier chicken Parmesan

  • Garlic-and-herb mascarpone roasted chicken

    • BeckyLeJ on November 02, 2017

      My kitchen is pretty cold this time of year so I tried to help the butter along for mixing by microwaving it. I don’t recommend doing this. The mascarpone mixture was usable but very liquids and I definitely could have made use of more of it had I not heated it to liquid form. Other than that, this was a really good dish. The chicken was moist and picked up a lot of the lemon. The rice and potatoes were great.

  • Easy coq au vin with brown butter egg noodles

    • BeckyLeJ on November 22, 2017

      This was quite easy and tasty. One change I’ll make next time is to brown the chicken after cooking the bacon. I’ll remove from the pan and cook the veggies, adding both the chicken and bacon back in after the tomato paste. The noodles were amazing! Will likely use that method anytime I need buttered egg noddles in future!

  • Potato chip chicken

    • Jviney on April 24, 2018

      This recipe doesn’t pretend to be gourmet and it’s not...but if you have a family with children, it will be a huge hit. We really enjoyed it.

  • Beer and harissa-steamed mussels with Parmesan fries

    • VineTomato on October 01, 2017

      First recipe I’ve cooked from this book, in which everything looks so delicious and right up my street. I was left disappointed by the flavour of the sauce, I did use wine despite the title of the recipe she says to use beer or wine whichever you prefer to drink - the sauce did not taste great, not sure if it was the wine or harissa or a combination of both. I gave the recipe three stars as I have a feeling it would have been much better with beer. I made Hugh FW’s oven fries alongside which went brilliantly as a flavour combo. I did add a sprinkle of Parmesan at the end - delish.

  • Seafood bánh mi

    • lou_weez on October 10, 2018

      Used green curry instead of red as that is what I had. I also didn't do the fried egg because I couldn't be bothered messing up another pan. A very flavorful meal which would have benefited from me buying better bread rolls...doh!

  • Korean beef, sweet potato, and quinoa bibimbap

    • southerncooker on April 19, 2018

      This was just ok. Daughter seemed to enjoy it more than anyone else. The meat did have a great flavor and the sweet potatoes were good. I would eat them again. I think we enjoy bibimbap better the traditional way with rice and traditional toppings. I made the spicy tomatillo sauce p189 to drizzle on top.

  • Spicy tomatillo sauce

    • southerncooker on April 19, 2018

      I made this to go on the Korean beef, sweet potato, and quinoa bibimbap p187 Even though we weren't a big fan of her version of bibimbap, we loved this sauce. I could eat it on other things easily. I was really surprised since I'm not a fan of tomatillos that I've eaten in any other form.

  • Slow-cooker Tuscan beef and white bean ragù

    • VineTomato on November 07, 2017

      This was okay. I was a bit put off my not browning the short ribs first but went with the recipe - well pressure cook instead of slow cook. I browned the ribs in a pan on the stove after they cooked before adding them back at the end. Personally I did not enjoy the addition of the red wine. I made the Sunday meatballs from the same book recently which is basically the same recipe, more or less and left out the red wine with a much better result but that is down to a personal taste preference. There is a little too much going on in this recipe - put all good things in one bowl approach - ragu, pasta, pesto, mozzarella... it’s nice but a bit too much. The ragu and pasta is enough - maybe with a bit of Parmesan.

  • The down under Aussie burger

    • lou_weez on January 20, 2019

      Apart from the use of pineapple this is not a very 'aussie' burger. It is however, delicious.

  • Miso beef and ramen noodle peanut stir-fry

    • VineTomato on October 10, 2018

      This was okay but I’m not sure I’ll make it again. I did enjoy the stir-fry sauce, and thought cinnamon was an interesting addition.

  • Sunday meatballs

    • VineTomato on November 07, 2017

      Made a veggie version with quorn style Swedish meatballs which was great! I like that there is no frying which reduces the calorie content so this with the quorn balls can be a good fast day dish. Could not find provolone so subbed with raclette - what a joy, it was so good. Left out the red wine as I made the ragu and did not enjoy the smell or flavour that the red wine created - better in a wine glass that in a cooking pot for sure!

    • saarwouters on February 19, 2018

      The ultimate comfort food! The meatballs were indeed very juicy thanks to the addition of white bread soaked in milk. We used gruyere instead of provolone. Really enjoyed it!

  • Chipotle-roasted sweet potato and quinoa tacos

    • Frogcake on March 03, 2019

      Delicious! I highly recommend serving this with the apple pomegranate salsa. I doubled the amount of black beans but otherwise followed the recipe. Can substitute cotija cheese with Manchego or Asiago. Definitely a repeat!

  • Creamy curried cauliflower and goat cheese soup

    • VineTomato on October 21, 2017

      Cooked a batch to go straight into the freezer for week day lunches. This is a really inventive, interesting spin on cauliflower cheese - I loved it. Without reading the list of ingredients I was expecting more of an Indian style flavour but the Thai red paste worked brilliantly and what a combo with the goats cheese! The suggested topping is also great! Glad I have a few more servings in the freezer!

  • Surprise tiramisu cupcakes

    • lou_weez on September 16, 2018

      These are AMAZING!!! I thought my cupcakes were a little dense and crumbly but once I added the coffee/condensed milk mixture it all seemed to come together beautifully.

  • Ice cream banana bread

    • BeckyLeJ on November 02, 2017

      Oh, so good! It came out moist and not overly dense (which is a common problem at high altitude). Because you can choose any ice cream flavor you like, there are pretty endless varieties. We used a Bourbon Praline Pecan for this batch.

  • Mom's Special K bars

    • lou_weez on October 19, 2018

      When you have a slice that includes sugar, sugar, sugar and chocolate simply nothing can go wrong. These are lovely, although definitely on the sweeter side. I used 2 blocks (400g total) of dairy milk chocolate for the topping.

    • southerncooker on March 21, 2018

      I didn't have maple syrup so I just used a cup of honey instead of 1/2 a cup of each. These are delicious. It actually uses cornflakes and the author says she didn't know why her mom called them special k bars.

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  • ISBN 10 0553496395
  • ISBN 13 9780553496390
  • Published Sep 12 2017
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

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