PDF Download The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life, by Sam Beall
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The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life, by Sam Beall
PDF Download The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life, by Sam Beall
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Amazon.com Review
From The Blackberry Farm Cookbook: Fig Tart Fig jam intensifies the fruit flavor in this tart. We make our own jam, but high-quality commercial versions work nicely as well. We like the free-form shape and rustic feel of the tart and have shaped them smaller to make individual tarts and larger to feed a crowd. Whipped cream, slightly sweetened, is a nice addition.--Sam Beall Ingredients 1/2 recipe basic pastry (recipe below) 1/4 cup fig jam 1 pound fresh figs, stemmed and halved lengthwise 1/3 cup plus 1 teaspoon sugar 1/4 cup heavy cream 1 tablespoon unsalted butter 1 large egg 2 tablespoons milk (Makes eight servings) Directions 1. Preheat the oven to 400 degrees F. Lightly butter a baking sheet and set it aside. 2. Divide the pastry in half. On a lightly floured surface, roll each piece of dough into a 9-inch circle. Place the pastry on the prepared baking sheet; overlapping the two circles a little on one side is okay as the edges will be folded in later. Spread 2 tablespoons of jam evenly over each piece of pastry, leaving a 1 1/2-inch border. Arrange the figs over the jam. Cover the tarts with plastic wrap and set them aside. 3. In a small saucepan, cook 1/3 cup of the sugar over medium-high heat without stirring until it melts and turns amber in color. Remove the pan from the heat and carefully stir in the cream and butter, stirring until the mixture is smooth. Brush the tops of the figs with the caramel mixture. Fold the edge of the pastry over the outer edge of the figs, pleating the dough to hold it in place. 4. In a small bowl, whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and then sprinkle with the remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the pastry is golden brown and the figs are just tender. Serve warm or at room temperature, cut into generous wedges. Basic Pastry 3 cups all-purpose flour 1 teaspoon salt 1 cup plus 3 tablespoons shortening 1 large egg 1/3 cup plus 1 to 3 tablespoons ice water 1 tablespoon distilled white vinegar (Makes pastry for two 9- or 10-inch pie shells or one double-crust 9-inch pie) 1. Place the flour and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Transfer to a medium bowl and set aside. 2. In a small bowl, whisk together the egg, 1/3 cup of the ice water, and the vinegar. Pour the egg mixture over the flour mixture and stir with a fork just until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time. 3. Turn the dough out onto a lightly floured surface and knead gently into a ball. Divide the ball in half and flatten each piece into a disk about 1 inch thick. Wrap each disk in plastic and refrigerate for at least 30 minutes, or up to 3 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.
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From Publishers Weekly
Starred Review. Big, bold and beautiful, this oversized if pricey title is more than your typical cookbook. California-trained chef Beall (son of the founder of the restaurant-chain Ruby Tuesday, Sandy Beall) takes readers to the Great Smokey Mountains of Tennessee to his family's Blackberry Inn and farm-to-table restaurant. Through color photos, essays and over 100 recipes inspired by the South, the spirit of this special place and the people involved is conveyed through its well-designed pages. Organized by season and broken down by event, recipes reflect the inn's philosophy of responsive cooking and showcase produce grown in the five-acre garden (set on the property's 9,000 acres) including creamed chard; beef carpaccio with summer chanterelles and chives; and Sam's carrot soufflé. Animals raised on the property and caught in their creek are used for such dishes as herb-roasted spring chicken and oven-baked trout with ramps and morels. The stories behind the on-site cheese kitchen and curing house, as well as a celebration of local suppliers such Benton's Smokey Mountain Country Hams, are artisanal inspirations and reiterate the importance of how food is grown, raised and created. With a wine cellar of more than 160,000 bottles, it's no surprise that Beall's astute wine notes round out a title that is most certainly a reflection of the good life. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 300 pages
Publisher: Clarkson Potter; First Edition edition (October 20, 2009)
Language: English
ISBN-10: 0307407713
ISBN-13: 978-0307407719
Product Dimensions:
11.3 x 1 x 11.3 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#248,236 in Books (See Top 100 in Books)
Ok, I must confess this cookbook is food porn. It is beautiful and inspiring. It makes one want to visit the blackberry farm. The photos are perfection and the recipes sound delicious. However, they seem to laborious. I must confess I have had this book for some time now and haven't made anything from it. So, this says something in itself. Every-time that I have wanted to, the recipes just seem too long or aren't in season to make. It is such a beautiful book though and the recipes are inspirational. I have purchased some of the jams, jellies and other items in the book on gilt food (when it was up and running). Maybe more blackberry farms items will become available on provisions by food 52 and williams sonoma. It is just easier than making them from the book. Ah! maybe I am just not a farm girl but a city girl that appreciates the delectables that come from blackberry farm. I would suggest buying this but ensure you are ready to put your sleeves up and get ready to work to make the recipes in this book. Maybe instead, do a foodie tour of the farm for thousands of dollars..If you can't afford that, then this book is so worth the purchase. It is high end farm table food that inspires.
I consider a somewhat experienced cook because I enjoy cooking and experimenting with new flavors and techniques. Well this is a whole new level of cooking. So it prompted me to go to to Blackberry Farms which was .... AMAZING
I purchased this cookbook since I live in the area and am familiar with Blackberry Farm and its reputation for excellence. I have toured the farm through a University of TN alumni summer college. That said, I find the cookbook to be lovely to look at and the recipes to be very doable for someone who likes to cook at home. I like the simplicity of the recipes and the fact that the ingredients are easy to find. I have made the Summer Squash Casserole, which is outstanding--I would never of thought of using manchego cheese. Kreis's TN Fire-Fried Chicken is very good as is the Sweet and Spicy Foothills Coleslaw.
This book is a beautiful keepsake of the smoky mountain area. About half of the recipes are for those who want to fix a fancy quail, but they do have a recipe for corn pudding too.
Nice
Both a cookbook and a beautiful coffee table book. The recipes are well written and the pictures make you long for Tennessee.
Absolutely beautiful book! So glad I ordered it! Excellent condition and excellent price!!
Portrays the story of Blackberry Farms humble beginnings. Awesome stories and recipes.
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