Your cookbook reads like a who’s-who of local chefs and farmers…I won’t ask you to name a favorite, but I would like to know what local food you always have in your refrigerator or pantry?
C: I always have local honey; I use it for baking and as a sweetener for a lot of things. Seasonally, I just try and purchase whatever is growing and looking great. Or as I like to say, whatever is calling out to me. Local meat, bread and cheese is another treat that is available year-round, which I like to have on hand. I can easily get in trouble at any farmers market!
D: I always have a local soft goat cheese and a firm one for grating, like 3 Graces Dairy’s Castanet, a Manchego-style raw aged Sheep & Cow/Sheep’s milk blended hard cheese. My very favorite, on slices of warm bread, is Stackhouse from Spinning Spider Creamery. I always have Counter Culture’s Big House to grind for espresso, and a crusty loaf of bread from one of our many award-winning bakers. There’s always kale or collards and lettuce, Lusty Monk mustard, Smokin’ J’s hot sauce, and whatever else that grabs me at the farmers market. I have no willpower when I go.
Farmer & Chef
Asheville Over 200 Recipes
Restaurants & Farms
Debby Maugans Christine Sykes Lowe
strawberry & pistachio trifle Enjoy a taste of the French Broad Chocolate Lounge at home, with this recipe excepted from the Farmer & Chef Asheville cookbook. pistachio cake 1 C unsalted Butter, softened 1 ¼ C Pistachio Flour ¾ C All-Purpose Flour 2 ½ C Powdered Sugar 8 large Egg whites, room temperature 1. Melt the butter in a medium saucepan over low heat. Cook until dark golden, taking care not to let it burn, about 7 to 10 minutes. Let cool to room temperature. 2. Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper. 3. Combine the ﬂours and sugar in the bowl of a stand mixer and whisk to blend. Add the egg whites all at once and mix, using the paddle attachment, on medium speed for 3 minutes. Add the butter and mix on medium speed until the batter is thickened, about 3 minutes. Pour the batter into the prepared pan. 4. Bake for 15 minutes, rotate the pan, and bake 10 to 15 minutes more, until a toothpick inserted in the center comes out clean.
Jael and Dan Rattigan, French Broad Chocolate Lounge
marscapone cream 8 oz Marscapone, room temperature 3 large Egg yolks ½ C Sugar 1 C Heavy Whipping Cream, divided ½ Vanilla Bean Pod or 1 tsp Vanilla Extract 1. Beat the egg yolks in a medium mixing bowl at medium speed using the whisk attachment until that are thick and pale, 3 to 5 minutes. 2. Bring the sugar and 2 Tablespoons of water to a boil in a small saucepan, stirring until the sugar melts. Boil, without stirring, until the syrup registers 250 degrees on a candy thermometer. With the stand mixer running, gradually port the hot sugar syrup into the yolks. Continue to beat the mixture until the bowl is cool to the touch. 3. Clean the whisk attachment. Put the heavy cream into a large mixing bowl and beat until soft, firm peaks form. In a separate bowl, add half of the whipped cream to the softened marscapone and fold to combine. Add the cooled yolk mixture and whisk to combine. Fold in the remaining whipped cream and the vanilla. 4. To assemble the dessert, use a biscuit cutter to cut cakes to fit into your glass. Place a circle of cake in the bottom of each. Spoon in a layer of marscapone. Top with another cake circle. Add a scoop of strawberry ice cream. SPRING 2015 | FOODLIFEMAG.COM