Family Table: Farm Cooking from the Elliott Homestead

by Shaye Elliott

Overview

With more than 70 recipes, Family Table shares Shaye Elliott's bounty of favorite dishes that nourish her hardworking farm family every day. From dry-cured bacon made from pigs raised on the Elliott Homestead to sizzling steak with vinegar and tomato dressing, each recipe is about reviving easy, traditional food preparations for a more flavorful and healthful future. Forget expensive, exotic ingredients or fancy techniques. This farmgirl ain’t got time for that!

Product Details

ISBN-13:	9781493031528
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	04/01/2018
Pages:	248
Product dimensions:	7.90(w) x 9.90(h) x 0.70(d)

About the Author

Shaye Elliott is the founder of the blog “The Elliott Homestead,” which she began in 2010 when her farm was but a dream. She and her husband, Stuart, are now developing their own little farm in the Pacific Northwest with their quiver of children, Georgia, Owen, William, and Juliette. Shaye spends her days writing, gardening, child and chicken wrangling, cow milking, pig wrestling, wine sipping, and dreaming. She is the author of From Scratch, Family Table, and Welcome to the Farm.

Table of Contents

Foreword Stuart Elliott xiv

Welcome to the Farm 1

The Gardens 5

The Dairy 15

The Meat 19

Breakfast and Breads

Crusty Hash Browns 28

Egg and Garden Tomato Sammies 31

Plum Clafoutis 32

Golden Porridge with Pear 35

Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce 36

Lemon-Berry Cream Scones 39

Homemade Ham 40

Homemade Bacon-Dry-Cured and Air-Dried 43

Maple Soda Bread with Raisins 44

Sourdough Skillet Bread 47

Breakfast Broth with Poached Eggs 48

Einkorn Puff Pastry 50

Blueberry, Chia, and Mint Smoothie 53

Blueberry and Banana Breakfast Bake 54

Einkorn Maple and Walnut Loaf 56

Sourdough Levain 57

Vanilla and Maple Bread Pudding 59

Soups and Salads

Chicken Stock 64

Roasted Sunchokes with Tomatoes and Lemon 67

Chopped Apple Salad with Toasted Coconut and Yogurt 68

Salmon Chowder with Dill and Caraway 71

Creamy Carrot Soup 72

Asparagus Soup with Poached Eggs 75

Easy Beet Soup 76

Tortellini Soup with Chicken and Pine Nuts 79

Carrot Salad 80

Sesame-Crusted Orange Chicken Salad 83

Creamy Leek and Chickpea Stew 84

Chopped Salad with Chive Cream 87

Cucumber Salad with Mint 88

Side Dishes

Traditional Ratatouille 94

Homemade Chorizo 97

Bruschetta 98

Cream Cheese and Chive Potatoes 101

From-Scratch Cornbread 102

Roasted Peppers with Bread, Cheese, and Herbs 105

Mushrooms and Cream 106

Rustic Root Vegetables with Miso Vinaigrette 109

Herbed Italian Fries 110

Roasted Onions 113

Brussels Sprouts Gratin with Bacon and Cream 114

Spaghetti with Parsley and Garlic 117

Perfect Browned Butter Mashed Potatoes 118

Oven-Fried Zucchini with Cilantro Aioli 121

Roasted Garlic Scapes 122

Main Dishes

Browned Chicken Thighs with Fingerling Potatoes and Cherry Tomatoes 128

Roasted Pork Shoulder 131

Paprika and Rosemary Roasted Chicken 132

Shredded Barbecue Beef Sandwiches 134

Chicken Piccata 137

One-Skillet Beef and Potatoes with Goat Cheese 138

Roasted Chicken in Milk with Cinnamon and Lemon 140

Creamy Chicken Pasta with Shallot and Basil 143

Beef and Bell Pepper Goulash 144

Scalloped Ham and Potatoes 147

Sizzling Steak with Vinegar and Tomato Dressing 148

Bay-Roasted Chicken 151

Killer Pork Tacos 152

Dijon Pork Chops with Gravy 154

Cod with Shallots and Cream 156

Sweets

Blueberry and Rhubarb Galette 162

Blackberry Custard Cake 165

Einkorn Butter Cake 166

Pâté Sucrée 169

Chocolate Chip Biscotti 170

Chocolate Ganache Tartlets 173

Espresso-Spiced Walnuts 174

Creamy Carrot Cake 177

Instant Berry Ice Cream 178

Easy Chocolate Mousse 181

Earl Grey and Rose Water Coconut Flakes 182

Red Wine and Honey-Poached Pears and Plums 185

Lemon Tart 186

Goose Egg Custard 189

Tapioca Pudding 190

A Mix of Goodies

Smoked Hollandaise Sauce 196

Pickled Red Onions 199

Homemade Butter 200

Flavored Butters 203

Easy Homemade Sour Cream 204

Flavored Salts 206

Tuscan Dipping Oil 209

Gremolata 210

Dilled Carrots 213

Barrel Pickles 214

Cilantro Aioli 217

Basil Pesto 218

Rhubarb Chutney 221

Sourdough Starter 222

Afterword 224

Acknowledgments 225

Index 226

Editorial Reviews

Shaye Elliott not only delivers a gorgeous cookbook filled with thoughtful, flavor-forward recipes, but also one that deftly interweaves a very deep-rooted message of family, sustainable farming and stewardship. She’s able to tackle all of these subjects with grace and humor, leaving us with a book that’s as inspiring as it is practical.” –Jenny McGruther, author of The Nourished Kitchen

From the Publisher