Another Galley Cookbook Review- one that I was super duper excited to review! When we went to North Carolina, Tupelo Cafe was on by list of places to eat! So I was quite happy to revisit the mountains and Ashville, via this cookbook!
Synopsis: As an early pioneer in the farm-to-fork movement, chef Brian Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.
Review: I ADORE this cookbook! Sprinkled throughout the book are pictures from Asheville and the surrounding area. It is definitely THE cookbook to take home as a sweet reminder of all the yumminess of Asheville! Plus the recipes are pretty great too! LOL. While you may not have the local farmers market veggies and fruits, substituting your local produce will be just as rewarding. And for ultimate southern sinfulness, check out their Chocolate Pecan Pie!
As Easter is coming, I thought I'd share one of their great recipes, that would be the perfect way to get some extra healthiness and veggies into your kids dinners, and would be perfect the family get together! Just think of all the faces after you surprise everyone and tell them they ate cauliflower!
Cheesy Mashed Cauliflower
The texture of the dish is meant to be a little chunky. Makes 8-10 servings.
Ingredients:
Disclosure / Disclaimer: I received this galley for review purposes, free of charge, from NetGalley ! No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the book!
Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.
You can check out the restaurant and their super menu on their website: http://tupelohoneycafe.com/
About the Authors:
Elizabeth Sims
has had her work featured in such publications as Southern
Living magazine, National
Geographic Traveler, WNC Magazine, US Air,
and Taste of the South
magazine. Formerly an executive with the Biltmore Company, she now
owns a business specializing in writing and strategic marketing. She
is a member and past president of the Southern Foodways Alliance.
Chef
Brian Sonoskus is a graduate of
Johnson and Wales, chef Brian Sonoskus is attuned to the freshness of
the season by being a farmer himself. Sunshot Farm, just north of
Asheville, provides the restaurants with seasonal vegetables,
berries, flowers, and herbs, while the restaurant partners with other
area farms and farmers to create a true taste of southern Appalachia.
Review: I ADORE this cookbook! Sprinkled throughout the book are pictures from Asheville and the surrounding area. It is definitely THE cookbook to take home as a sweet reminder of all the yumminess of Asheville! Plus the recipes are pretty great too! LOL. While you may not have the local farmers market veggies and fruits, substituting your local produce will be just as rewarding. And for ultimate southern sinfulness, check out their Chocolate Pecan Pie!
As Easter is coming, I thought I'd share one of their great recipes, that would be the perfect way to get some extra healthiness and veggies into your kids dinners, and would be perfect the family get together! Just think of all the faces after you surprise everyone and tell them they ate cauliflower!
Cheesy Mashed Cauliflower
Ingredients:
2 large heads cauliflower, cored and broken into florets
4 ounces cream cheese
1¼ cups shredded sharp cheddar cheese (about 6 ounces cheese)
2 teaspoons roasted garlic puree (page 5)
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground white pepper
2 teaspoons unsalted butter
4 ounces cream cheese
1¼ cups shredded sharp cheddar cheese (about 6 ounces cheese)
2 teaspoons roasted garlic puree (page 5)
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground white pepper
2 teaspoons unsalted butter
Ingredients:
1. Steam the cauliflower for 10 to 12 minutes, until just tender.
2. Place the cauliflower in a large bowl and mash with a potato masher or fork.
3. In another large bowl, combine the cream cheese, cheddar cheese, garlic puree, salt, black pepper, white pepper, and butter.
4. Pour the hot mashed cauliflower on top of the cheese mixture and combine, using a large spoon, until the cheeses are thoroughly melted. Serve immediately.
1. Steam the cauliflower for 10 to 12 minutes, until just tender.
2. Place the cauliflower in a large bowl and mash with a potato masher or fork.
3. In another large bowl, combine the cream cheese, cheddar cheese, garlic puree, salt, black pepper, white pepper, and butter.
4. Pour the hot mashed cauliflower on top of the cheese mixture and combine, using a large spoon, until the cheeses are thoroughly melted. Serve immediately.
Disclosure / Disclaimer: I received this galley for review purposes, free of charge, from NetGalley ! No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about the book!
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