Farmer & Chef: The Ultimate Asheville CookBook

“Farmer and Chef Asheville is the first cookbook project of Farmer and Chef South, LLC, and is a love letter to the sustainable culinary scene in the beautiful mountain valley city of Asheville NC. ” –Farmer & Chef South

 

I love to cook. I love to eat. But, I’m not a fancy cook. I love slow food — the process of purchasing ingredients, cooking, researching, and experimenting with recipes. And writing about it. This little blog o’mine got its beginning as a means to share recipes and More. So, when I came across this new Asheville cookbook; initially from a friend’s post on social media and then in person only hours later: I had to have it.

Featuring over 200 recipes from our favorite Asheville eateries and culinary experts, along with info and essays on Appalachian sustainability and Asheville’s farm-to-table movement; this cookbook gives us a delightful peek into the Asheville food community including “How Chefs Cook,” Asheville Blind Pig, Farm Dinners, Asheville Food & Wine Festival,  Food Trucks, and much more.

So, cookbooks. Yes, many may argue that the concept of a printed, put- your-hands-on-it-and-dirty-it-with-repeated-recipe-following-use may be a dying form of culinary instruction, because, “hey everything I need is online!” And, there is some truth to the digital “shift” for recipe finding, but This. This Farmer & Chef:  Asheville cookbook offers info and recipes in a format and way that is fresh, engaging, and inspiring. And, after my first quick read through, not only did I become Incredibly hungry, but I also wanted to cook AND go out to featured restaurants to eat! Right then!

Perusing the recipes, I was taken aback at how easy or simple so many of them are….we don’t have to be chefs to execute these dishes. The instructions are simple, easy-to-follow, and extremely well laid out. Each recipe has a blurb about or quote from the chef/recipe sharer that gives a general sense and ease for the dish. The cookbook is organized in a way that is slightly unconventional making it an excellent and informative read on local cuisine, even for those that do not cook. Now, that said, I haven’t purchased a cookbook in awhile, but I was so excited to see recipes shared from Asheville restaurants, that I just had to have this one! There are recipes from The Admiral, Nine Mile, Fig, French Broad Chocolate Lounge, West End Bakery, L.A.B., Luella’s BBQ and that’s just to name a few. Heck, there is even a section on craft cocktails!

A Choice Few: Personal Favorites:

• Gluten-Free Banana Muffins ~ Anthony Cerrato, Strada     pg 41
• Fig & Pig Pizza ~ Laura & Ben Mixson, Pizza Pura       pg. 76
• PBR Mussels ~ The Admiral  pg.124
• Rolled Flank Steak ~ Hickory Nut Gap Farm  pg.147
• Coconut Cake ~Roz Taubman, The BlackBird   pg.230
• Bacon Jam ~ Seth Etheridge, Ambrozia      pg.207
• Chipotle-Citrus Vinaigrette ~ Michelle Kelley, The Cantina   pg. 200
• Sloppy Jai (Kheema Paay) ~ Meherwan Irani, Chai Pani     pg. 145
• Penne a la Vodka ~ Jeremy Rae Elliot, Vinnie’s Neighborhood Italian   pg. 130
• Erato Cocktail ~ Chef Anthony Cerrato, Social Lounge   pg.55

So, for those that are looking for a little inspiration in the kitchen, or would like a good read on the local culinary scene, or if you are simply looking for a holiday gift for a friend or family member that Loves dining in Asheville: Buy. This. Book. Gift it- use it- love it. I’m telling you, you will not be sorry!!

To sweeten the pot: the good folks at Farmer & Chef South have allowed me to share This recipe with you all. Now, as a disclosure, I haven’t Yet made these…. but; Want to, Will do, & Wish I had yesterday: so Enjoy!!

      Jammin’ Pop Tarts 

   ~Walter Harrill, Imaldris Farm  pg 37

 Makes 6 – 9 Servings

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 stick ( 1/2  cup ) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water
• 1/2 cup jam
• 1 large egg white beater with 1 teaspoon water

Directions:

Combine the flour and the salt in a large bowl; whisk to blend the dry ingredients. Cut in the butter pieces with a pastry lender or your fingers until butter pieces are the size of small peas. Sprinkle 3 to 4 tablespoons ice water over the mixture and toss until the dough starts to clump together; add more water; by tablespoons, until the dough holds together.

Form the dough into a rough ball; divide into 2 equal pieces. Flatten each piece into a disc on pieces of plastic wrap; wrap the discs and refrigerate 30 minutes.

Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Roll each disc of dough into a 14-inch square shape on pieces of parchment paper; trim edges of each disc with a knife to form and even 12-inch square. Spoon the jam on one square of dough, spreading to within a 1/4 inch from the edges. Lay the other square and on top of the jam, fitting edges together; if one is larger than the other, use it on top.

Use a rolling pin to press down and seal the edges of both squares. To make individual Pop Tarts out of the large sheet, lay the rolling pin down the length and width of the surface, patterned like a tic-tac-toe board, and press down firmly to seal pastry into 6 to 9 pieces. Use a long sharp knife to cut down the center of the seals made by the rolling pin. Carefully transfer the dough on the parchment paper to a baking sheet and refrigerate until it is firm, about 30 minutes.

Remove the baking sheet from the refrigerator and separate the pop tarts. Use a fork to seal decorate the edges of a pop tarts; use a fork to poke 6 steam holes in the tops of them. Brush the edges with the egg white mixture.

Bake until pop tarts are Browned,  20 to 25 minutes

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The recently published Farmer & Chef: Asheville cookbook is co-authored by Debby Maugans, author, contributor, and Food Marketer for The Old Mill in Pigeon Forge, TN And Christine Sykes Lowe, owner of Asheville-based T3 Creative Group.

**All Photos Courtesy of Farmer & Chef South.

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