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Bronlynn Thurman Fresh

To Those I keep Close

To Those I Keep Close



Favorite Recipes of an Artist Bronlynn Thurman

Thurman Designs & Photography



Contents 6 7 8 18 28 37


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introduction introduction “Food, in the end, in our own tradition, is something holy. It’s not Food has beenand andcalories. always will be onesharing. of the great joyshonesty. in my life. about nutrients It’s about It’s about Over the identity.” course of my life, my love of good food has always It’s about been consistent. Both of my parents instilled in me a great Louise Fresco passion. My mother will try anything once. She evoked my adventurous nature while my father helped establish my palate for quality foods. Together they have created a foodie with an open mind and an experienced tongue.

Food has always been a great passion of mine. Not only is itFood a way to sustain the physical body, but the act of cooking is the center of society in my mind. It is one of the essential and people soothes my soul. partsfeeding of survival, but it’s so much more than that. Even in ancient times, food has been a symbol for peace and friendship. It Itbrings has become my way of bonding with others and people together.

expressing a part of myself that isn’t readily known.

Having dinner with a group of people who care about you can be oneof ofthe thegreatest most magical in life. Some gifts experiences that my parents have given me

are a sense of adventure, a hunger for learning, and a -Bronlynn refined palate. That combined with my eye for beauty is what you hold in your hands. Thank you for taking a look.


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need to know

need to know

Because I’m a big proponent of using quality ingredients, I would I am achoosing major proponent of using fresh ingredients. All of the recipes suggest foods that are in season. The recipes in this book here are made entirely from scratch. You will not find box are featured not separated into seasons because this is just a small book that ingredients, canned or frozen food, or high-processed items. You will I’ve compiled over years. find some dry herbs, but that’s because I do not have a green thumb.

I also try to useI local and organic I can. Not only When I can, get things that are iningredients season and when from local sources. Ohio does helptomy but it also helps avoid consuming is this blessed be community such a farming state. During theme summertime you can too find many potentially harmful chemicals. a plethora of farmers’ markets and I happen to live within a few minutes of a meat and fish market.

Go local if you can. Not only is it better for you, but it also helps out your local economy. I’ve mentioned a few favorites throughout this book. *Fahrenheit is used in all recipes that use the oven. 7 Fresh

*All flour used is all-purpose flour.

“Tell me what you eat, and I will tell you who you are.” Jean Anthelme Brillat-Savarin

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1-1/4 cups milk 1 tsp vanilla extract 1 egg 3 tbsp butter, melted

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1-1/2 cups milk 1 cup butter, melted 1 tsp vanilla extract Sliced strawberries or syrup

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buttery biscuits 1 tbsp sugar 11 tbsp butter, chopped & frozen 1 cup milk

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artisan crusty bread

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mains “Sharing food with another human being “Mains” are self-explanatory. They are is an intimate act that should not be the focal dishes that I cook. indulged in lightly.”

Imagine cooking for someone. These M. F. K. Fisher would be the centerpiece.

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steak tacos 2 sirloins 2 tsp of salt, separated 2 tsp of pepper, separated 2 cloves of garlic, sliced half a bell pepper, sliced several mushrooms, sliced a drizzle of olive oil soft tortillas

For Salsa 1 medium tomato, diced a quarter of an onion, diced splash of lemon juice Italian seasonings

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sweet & spicy wings 10-12 chicken wings* salt and ground black pepper 1/2 cup honey** 1/4 cup soy sauce 1/4 cup rice wine vinegar 2 tbsp butter 4 cloves garlic, minced 2 chipotle peppers, minced 3 green onions, sliced

Preheat the oven to 425 degrees. Place heat-proof oven rack on top of alunimum foil covered baking sheet. Combine all ingredients sans wings and green onions in a medium saucepan. Heat over medium heat and simmer until thick. Coat wings in sauce and place on rack. Bake for 45 minutes to an hour. Brush with extra sauce half way through. When finished baking, remove from oven and sprinkle with the green onions. *Difeo’s Meat Market **Akron Honey Company

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juicy pork chops brine: 3 cups cold water 3 tbsp salt 2 smashed garlic cloves 1/2 cup brown sugar 1/2 tsp black peppercorns 1 bay leaf 3 to 4 pork chops Bring water to a boil and add salt and brown sugar. Once desolved, let cool. Place all ingredients into a container with a lid. Let marinate in refrigerator for 1/2 an hour to 24 hours.

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3 to 4 brined chops olive oil salt pepper cast iron grill pan

Preheat oven to 400 degrees. Place cast iron skillet in oven as it heats. Remove chops from brine and pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm up. Once preheated, remove skillet from oven with oven mitts on. Place cast iron pan on stove and heat with medium-high heat. Open windows or turn on your fan. It may get smokey. Lay the chops on the skillet and it should immediately sizzle. Leave on cast iron for 3 minutes until nicely colored on one side. Do not lift if using grill pan. You want to get those pretty grill marks. Using tongs, flip the chops and immediately transfer to the oven. Use Oven Mitts! Roast the chops for 6 to 10 minutes or until cooked through and register 140 to 145 degrees in the thickest part with an instant-read thermometer. Rest chops on a plate and pour remaining juices over the top. Cover loosely for a few minutes before serving.

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shredded chicken 3 boneless, skinless chicken breasts 2 tbsp salt 6 cups of water 1 bay leaf large slow cooker Put everything into the crockpot and let simmer on high heat for 4 hours or low for 8. Once complete, take out chicken and shred using two forks. Can be used for a variety of recipes.

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chicken noodle soup 3 cups shredded chicken 2 medium carrots, peeled and chopped 1/2 medium onion, chopped 2 stalks celery, chopped 3 cloves garlic, minced 2 tbsp olive oil 4 cups chicken broth 1 cup water 1/2 tsp dried thyme 1/2 tsp dried rosemary, crushed 1 bay leaf salt and freshly ground black pepper, to taste 2 cups uncooked wide egg noodles 1/2 tbsp fresh lemon juice

In large pot, add chicken diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, and all dry ingredients sans noodles. Cover and cook on medium heat for 45 minutes to an hour. Add egg noodles and cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice. Serve with crackers or fresh bread if desired. *If using a slow cooker, throw everything (sans noodles and lemon juice) into the pot and let cook on high for 4 hours. Take chicken out and shred or chop. Add noodles and cook for 10 minutes before adding chicken back. *

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sides “We may find in the long run that tinned food is a deadlier weapon than the machine-gun.� George Orwell

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mashed potatoes 3 large russet potatoes 1 tbsp kosher salt 2 tsp black pepper 1 cup cream 3-4 tbsp butter 3 cloves garlic, chopped Peel and dice potatoes into 2 inch squares. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat tto simmer. Cook until potatoes crumble when poked. Heat the cream, garlic, black pepper, and a dash of salt in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture. Add the butter and mix well. Let sit for a few minutes to thicken.

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roasted broccoli 2 heads broccoli, rinsed and trimmed 2 tbsp olive oil 2 cloves garlic, minced 1/2 tsp sea salt 1/4 tsp freshly ground black pepper 1 tbsp smokey mesquite seasoning small handful of panko crumbs Preheat oven to 425 degrees. Cut the broccoli florets into small pieces. Place into a bowl and toss with the olive oil, smokey mesquite seasoning, garlic, sea salt and pepper. Set aside. Spread the panko into a baking sheet and place into the oven for 2 minutes or until lightly toasted. Remove the panko and toss with broccoli mixture. Return everything to baking pan and roast 8 to 10 minutes. Remove from the oven and serve immediately. *You can do without the panko. I often do.*

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salsa 2 medium tomatoes, chopped 3 garlic cloves, minced 1/2 onion, chopped 2 seeded and minced jalapenos 1 tbsp olive oil 1 lime or lemon, juiced Chili powder, salt, and pepper, to taste Fresh cilantro, to taste

In a bowl, combine all ingredients. Place in refrigerator for several hours to let flavors mingle. Serve with tortilla chips.

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crispy fries Cut potatoes lengthwise into sticks. Soak them in ice water for a few hours prior to frying. Mix dry ingredients and beer to create a thick, batter. Dry then dredge potatoes in the batter and coat evenly. Fill a large cast iron pot or large, high-sided pan with several inches of oil. Heat oil over medium-high to high heat. Be careful because the oil will pop when fries are added. Add fries. Use tongs to separate fries if they attempt to stick together. After 6-10 minutes or until they’re golden brown, fish fries from the oil with tongs and place them on a paper towel. Move on to the next batch. Once finished, taste and use more Cajun seasoning or salt as needed.

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3 to 4 russet potatoes 1 cup flour 2 tsp salt 2 tsp pepper 1 tbsp Cajun spice 2 tsp garlic salt 1 tsp onion powder 2 tsp paprika 1/2 cup beer (lager) grapeseed oil cast iron or heavy duty pot

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afters “LOVE: A word properly applied to our delight in particular kinds of food; sometimes metaphorically spoken of the favorite objects of all our appetites.� Henry Fielding

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coffee cake for the cake:

for the topping:

1-1/2 stick butter, softened 2 cups sugar 3 cups flour 4 tsp baking powder 1 tsp salt 1 tsp vanilla extract 1-1/4 cup milk 3 whole egg whites, beaten until stiff

1-1/2 stick butter, softened 3/4 cups flour 1-1/2 cup brown sugar 2 Tbsp cinnamon 1-1/2 cup chopped hazelnuts, walnuts or almonds

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Beat butter and sugar until ribbony. Add flour mixture and milk until combined. Mix in vanilla extract. Fold in beaten egg whites with a spatula. Spread in a well-greased 9 x 13 baking pan with high sides. In a separate bowl, combine topping ingredients and chop until crumbly. Sprinkle over the top of batter. Bake for 40 to 45 minutes. *Insert toothpick to check doneness. The cake is done when toothpick comes out “clean� or not covered in uncooked batter.*

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cinnamon puffs 1/3 cup butter 1/2 cup sugar 1 large egg, at room temperature 1 -1/2 cups flour 1 -1/2 tsp baking powder 1/2 tsp salt

for coating:

1/4 tsp nutmeg 1/4 tsp allspice 1 pinch ground cloves 1/4 tsp cinnamon 1 tsp orange zest 1 tsp vanilla extract 1/2 cup milk

6 tbps butter, melted 1/2 cup sugar 1 tsp ground cinnamon In a pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring until it smells nutty. Pour into a bowl and let cool. Preheat your oven to 350 degrees. Grease and lightly flour muffin tin. Add sugar and egg to the butter. Beat with an electric mixer until all creamed together. Add in the vanilla extract. In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients to the wet mixture, alternating with the milk and beating until fully combined. Scoop the batter into the tins. Pop into the oven and bake until golden brown. About 20-25 minutes. Prep the coating while the puffs are in the oven. Put the butter in one bowl and mix the sugar and cinnamon in the other. Pop out the puffs once finished and dip each one into the butter then roll in the cinnamon-sugar mixture. Fresh 42

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chocolate chip cookies Preheat oven to 350 degrees. 1 cup plus 2 tbsp flour 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 stick butter, at room temperature to slightly melted 1/4 cup plus 2 tbsp sugar 1/4 cup plus 2 tbsp brown sugar 1/2 tsp vanilla extract 1 egg 1/2 cup milk chocolate chips

Line baking sheet with parchment paper. In a medium bowl combine the flour, baking soda, baking powder and salt. In a separate bowl beat the butter, sugar, and brown sugar until creamy. Add the egg and vanilla, mix until combined. Slowly pour in dry ingredients. Stir in the chocolate chips. Scoop spoonfuls and place onto baking sheet. Bake for 9 to 11 minutes, or until golden brown. Remove and cool for a few minutes before eating. Makes approx. 18 small cookies.

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cardamon cinnamon pear handpies for the filling:

for the pie crust:

4 large pears, peeled and diced 1 tbsp butter 1 tsp vanilla extract 3 tbsp honey 2 tsp ground cardamom 2 tsp ground cloves 1 tsp ground cinnamon

1-1/2 cups flour 1/2 tsp salt 3/4 cups frozen butter, grated 1 tbsp sugar 1 large egg, beaten 1/2 tbsp apple cider vinegar 3 tbsp cold water

Pie Crust: In a mixing bowl, add flour, salt, sugar and mix. Grate brozen butter into dry ingredients and mix until small beads form. Add egg, apple cider vinegar and water. Mix with hands until dough ball forms. Wrap in saran wrap and place in refrigerator until filling is done. Filling: In a medium sauce pan, heat the butter until melted. Add the pears to the butter and cook about 6 minutes. Add the vanilla extract, honey, and dried spices. Bring to a simmer, then reduce heat to low and cook until mixture begins to thicken and the fruit is tender, about 15 minutes. Remove from heat and cool completely. Preheat oven to 375 degrees. On a floured surface, roll out the pie crust. Using a 3-inch round cutter or large floured glass, cut out rounds of dough. Add a good size spoonful of mixture to each round and fold over. Crimp the edges with a fork to seal and place on parchment lined baking sheet. Place hand pies in the fridge for 20 minutes. Before going to the oven, cut slits into the tops of the pies. Brush with egg wash. Bake for 20-22 minutes or until golden brown. Allow to cool slightly before eating. Fresh 46

“The food that enters the mind must be watched as closely as the food that enters the body.� Pat Buchanan

I hope that you have enjoyed viewing my cookbook. You can find more of my work on the sites below: Twitter & IG: @_bront_

Thank you.