Archive for the Recipes Category

Strawberry & Pistachio Trifle

Strawberry & Pistachio Trifle

  In the summer issue of Edible Asheville we were thrilled the theme was berries! One of our favorite recipes from the cookbook from the good folks at French Broad Chocolate Lounge. And you thought they were known just for their amazing chocolate! From Co-Owner Jael Rattigan: “Inspired by the luscious strawberries showing up at the markets this spring, we created this pretty pink & green trifle,” says Jael. “You’ll probably have extra cake and ice cream. Keep ’em in the freezer for a dessert emergency!” Makes 6 to 8 servings For the pistachio cake: 2 sticks (1 cup) unsalted butter, […]

Read More...

Collard Greens In Coconut Milk

Collard Greens In Coconut Milk

For the winter issue of Edible Asheville, we shot Flying Cloud Farm’s recipe for the slightly spicy Coconut Collards (Farmer and Chef Asheville, Pg. 112) Paired with simple roasted potatoes and a salt and pepper pan fried pork chop, you have a belly- warming good meal for these remaining days of the season. Flying Cloud Farm Farmer Annie Louise Perkinson adapted this recipe from the Alice Water’s recipe in the Edible Schoolyard. 1 (14-ounce) can coconut milk 1 medium onion, peeled and chopped 6 garlic cloves, minced 2 tablespoons peeled, minced fresh ginger 1/2 teaspoon crushed red pepper 2 bunches […]

Read More...

Chocolate Beetroot Cake

Chocolate Beetroot Cake

From Pg.229 of Farmer and Chef Asheville contributed by Jennifer Thomas, Pastry- Chef Dark ruby-toned and moist, with earthy chocolate flavor, this cake is a tease: it’s controversial main ingredient is what makes so. Unless you have a highly refined sensitivity to the taste of fresh beets, you are likely not to detect the very thing that gives the cake its standout richness. It could be reminiscent of a red velvet cake, but with more earthy, pronounced chocolate flavor and a grateful lack of artificial coloring. Not overly sweet, the slices of cake go well with a soft dollop of lightly […]

Read More...

Root Beer Braised Beef Short Ribs with Roasted Root Vegetables

Root Beer Braised Beef Short Ribs with Roasted Root Vegetables

In the Fall 2016 issue for Edible Asheville we got hearty. Sorghum and Rootbeer come together a “stick to your ribs” comfort food dish. A match made for braising beef; the tastes of sassafras and Appalachian slow-cooked sweetener are a perfect combo for fall. A little Dijon adds a balancing piquant touch and ginger brings out the warm spiciness in the dish. Makes 6 to 8 servings For short ribs: 8 bone-in beef short ribs (about 6 to 7 pounds) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground pepper 3 tablespoons vegetable oil 1 (12-ounce) bottle Uncle Scott’s or other all […]

Read More...

Three- Bean Salad with Smoked Paprika Dressing

Three- Bean Salad with Smoked Paprika Dressing

Farmer and Chef South developed this recipe for Edible Asheville’s inaugural issue themed “Beans”. Showing off the best of summer bean varieties, the smoked paprika lends just the right flavor nuace to the acidity of this dressing. Feel feel to substitue any type of Appalachian heirloom pole bean, for the green beans, either in combination or alone. For dressing: 2 cloves garlic, minced Grated zest of 1 small lemon 1 teaspoon smoked sweet paprika 1 teaspoon Dijon mustard 3 tablespoons fresh lemon juice 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper […]

Read More...

Dijon- Tarragon Asparagus

Dijon- Tarragon Asparagus

Asparagus and spring-time go hand and hand, enjoy this delicate vegetable lightly marinated and served along side your favorite grilled meat or fish.   Dijon-Tarragon Asparagus Ingredients: I bunch organic asparagus 1 cup olive oil, extra-virgin if possible 1/3 cup apple cider vinegar 1 small shallot, minced 3 tablespoons Dijon Mustard 5 sprigs of tarragon (3 tablespoons chopped, 2 whole) pinch of sea salt fresh ground pepper Wash and trim aparagus. In a shallow saute pan, fill with water to cover aparagus and steam until color turns and stalks are mildly flexible. Be careful not to overcook. Remove from steam […]

Read More...

Cupid’s Arrow Is Chocolate

Cupid's Arrow Is Chocolate

Baking love is what I call this decadent, sensual, small-batch dessert. It’s perfect to make on Valentine’s Day. When my book, Small-Bath Baking for Chocolate Lovers, published a few years ago, lifestyle, travel, and food writer/blogger, Gwen Patresi, wrote a lovely post about one of my own favorite recipes in the book: Warm Chocolate Truffle Cakes with Brandied Cherries. As she says, “This is one of the easier and best desserts you will ever prepare.” And she describes the two individual servings this way: “While I only indulged in a small portion of the moist and mousse-like gem, it satisfied […]

Read More...

Chocolate Gingersnaps

Chocolate Gingersnaps

These homemade gingersnaps are delicious with a little cocoa added to the dough. The cocoa adds depth of flavor; if you want to be even more adventurous, add 1/2 teaspoon instant coffee powder with the cocoa and spices.You can eat these right out of the oven; when they are warm, they are chewy, and they firm up as they chill. They are also perfect for the ice cream sandwiches. Chocolate Gingersnaps 6 tablespoons granulated sugar 1/2 stick unsalted butter, softened 2 tablespoons molasses 1 egg yolk 1/2 cup plus 2 tablespoons all-purpose flour 3 tablespoons unsweetened cocoa powder 1 teaspoon […]

Read More...

Dinner By The Campfire

Dinner By The Campfire

There is something special about cooking over an open flame.  With crisp nights ahead, Fall is the time of year to gather the gear and enjoy a fire-pit meal under the stars. The best part? These recipes (something savory and sweet!) are easy to prep and take to a campsite, even if you are roughing it in your own backyard.   Foil-Wrapped Chicken and Black Bean Fajitas Prepare the foil packages up to 6 hours ahead, then take them with you to the campsite or fire pit to cook them.  Makes 6 servings.   5 skinless, boneless chicken breast halves 1 package […]

Read More...

Pumpkin Caramel Cheesecake with Caramel Chocolate Ganache

Pumpkin Caramel Cheesecake with Caramel Chocolate Ganache

Garnish the cheesecake with Truffle Bugs for a festive Halloween dessert!   Makes one 9-inch cheesecake For Caramel: 1 cup sugar 3/4 teaspoon kosher salt 1 1/2 cups heavy (whipping) cream 1 teaspoon vanilla extract For Crust: 1 (9-ounce) package chocolate wafer cookies, such as Nabisco 1/2 cup unsalted butter, melted For Filling: 3 (8-ounce) packages cream cheese, at room temperature 1 cup firmly packed light brown sugar 1/2 cup sugar 1 tablespoon all-purpose flour 2 teaspoons pumpkin pie spice 5 large eggs, at room temperature 1 1/3 cups canned pumpkin 1 teaspoon yellow food color gel 1/4 teaspoon red food […]

Read More...

Like Us on Facebook

Unable to display Facebook posts.
Show error

Error: (#4) Application request limit reached
Type: OAuthException
Code: 4
Please refer to our Error Message Reference.

Follow Us!