The New Blue Ridge Cookbook: Authentic Recipes from Virginia's Highlands to North Carolina's Mountains
America’s legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what’s cooking there is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so–once again–are small farms and artisanal food providers. – Author Elizabeth Wiegand
Cooks&Books&Recipes {Dee} on The New Blue Ridge Cookbook:
With recipes including “Sweet Pickle Chips,” “Okra Beignets,” “Traditional Virginia Spoon Bread,” “Lady Baltimore Cake,” and an entire chapter for “Mountain Trout,” along with discussion boxes addressing quail eggs, greasy beans, morels, and sorghum syrup, The New Blue Ridge Cookbook will most definitely give you a taste for Blue Ridge Cuisine. Just look at the apple slices piled in the “Apple Tart” and stacked in the “Apple Stack Cake” and then try to resist the urge to cook (and eat!) these desserts featuring the leading fruit crop along the Blue Ridge. Looking for something a bit more refined and closer to home? Pick some of your own fresh herbs to highlight in “Trio of Chocolate Mint, Lime Thyme, and Basil Lemon Sorbet.” Yeah, just try to resist that one too.
Are you ready to cook up some amazing recipes from The New Blue Ridge Cookbook?
We suggest that you start with an easy and delicious recipe for broccoli pesto.
The New Blue Ridge Cookbook
What a great way to use broccoli. I would have never thought to make it into a pesto.
Editors, Cooks&Books&Publishers replied: — October 2nd, 2010 @ 6:59 pm
Me either — great way to enjoy your cruciferous veggies!
Having been “blessed” with quite a lot of frozen broccoli from my father-in-law’s freezer, and coincidentally also having pumpkin seeds in the house, I was attracted to this one immediately. I just put the frozen broccoli in boiling water for a minute or so to thaw it out before proceeding with the rest of the recipe. I also added a scinch more pumpkin seeds and cheese, and a bit less oil to compensate for the softness of the frozen broccoli.
This is another winner, in my book! We loved the flavor and the texture. It came together very quickly and was a nice change-up from the ways I usually try to sneak in a vegetable with our pasta dinners. I love having another veggie weapon in my culinary arsenal!