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    The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers
    The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers
    The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers
    Ebook378 pages2 hours

    The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers

    By Founding Farmers and Nevin Martell

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    About this ebook

    Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants.
    Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market.   In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond.
    Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen.

    With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateOct 29, 2013
    ISBN9781449446161
    The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers

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    Reviews for The Founding Farmers Cookbook

    3/5

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    • 4/5
      Farm fresh, down-home cooking recipes brought to you by the culinary team at Founding Farmers.As a gardener myself, I end up doing a lot of canning and preserving at the end of the season. I loved that the first set of recipes were things to be canned. Classics such as dill pickles and new twists such as green tomato chow-chow were included.The Starters and Snacks had some great surprised like bacon lollies that would please any bacon-holic! There is also a salad section with many fresh ideas, which many cookbooks overlook. Main dishes included everything from burgers to chicken and waffles to a seven-cheese mac and cheese that I can not wait to try!Overall, a great addition for kitchens and cooks that enjoy a farm-to-table approach.This Advanced Reading Copy was provided for free from Net Galley in exchange for an honest review.
    • 2/5
      I received an advance review copy of The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers by Founding Farmers with Nevin Martell (Andrews McMeel Publishing) through NetGalley.com.I think that one of the signs of a good restaurant cookbook is that it makes you want to have a meal there, to meet the people mentioned and to taste the dishes in their native habitat. By this criteria, The Founding Farmers Cookbook fails. After reading the book I have no interest in the place at all. Which is not to say that you will feel the same way, of course. If you haven't read many local food cookbooks you might find lots here to think about, but I have been in the local food movement since the beginning and this is old hat for me.This is a beginner's cookbook with comfortable food. There are far far too many quotes about food from the likes of Lyndon Johnson, Benjamin Franklin and "Elizabeth Robbins Pennell, pioneering American food writer".

    Book preview

    The Founding Farmers Cookbook - Founding Farmers

    CHAPTER ONE

    PICKLES,

    SEASONINGS

    & SAUCES

    These building blocks add punch, pep, and pizzazz. Sometimes they create a richly nuanced base for a dish; sometimes they’re an mmm-eliciting accent. Almost all of them are used in several different recipes, so make batches larger than what you intend to use. That way, the next time you go to make a dish that requires it, you’ve already done some of the prep work. No matter what you’re making, though, these flavor boosters ensure that people will be talking about dining at your house for years to come.

    PICKLED VEGETABLES

    Toss a few of any of these pickled bits on your favorite Garden Fresh Salad to experience the refreshing acidic pop that each offers. For the best flavor, always start with only the freshest vegetables, then allow them to pickle for at least 24 hours before using them. Full of texture, these aromatic ingredients are great on their own as starters for lunch, dinner, or brunch, and thinly sliced, they are fantastic on hearty sandwiches or burgers.

    DILL CUCUMBERS

    MAKES 4 CUPS

    12 ounces small pickling cucumbers, cut into ½-inch rounds

    1 small jalapeño pepper, cut into ¼-inch rings

    2 large srpigs fresh dill

    3 cloves garlic, cut in half

    1 cup distilled white vinegar

    2¼ cups water

    1 tablespoon kosher salt

    Place the cucumbers, jalapeño, dill, and garlic in a 2-quart Ball or Mason jar or heat-resistant plastic container. Combine the vinegar, water, and salt in a 2-quart saucepan, bring the liquid to a rapid boil, and boil for 1 minute. Remove the pan from the heat and pour the hot pickling liquid over the vegetables. Let the pickles cool and then store them, covered, in the refrigerator for up to 2 weeks.

    FIRECRACKER CARROTS

    MAKES 6 CUPS

    1 pound large carrots, cut into 6-inch sticks

    1 jalapeño pepper, cut into ¼-inch rings

    3 cloves garlic, cut in half

    1½ cups white wine vinegar

    ¾ cup water

    1 cup pineapple juice

    1 tablespoon kosher salt

    Place the carrots, jalapeño, and garlic in a 2-quart Ball or Mason jar or heat-resistant plastic container. Combine the vinegar, water, pineapple juice, and salt in a 2-quart saucepan, bring the liquid to a rapid boil, and boil for 1 minute. Remove the pan from the heat and immediately pour the hot pickling liquid over the vegetables. Let the pickles cool and then store them, covered, in the refrigerator for up to 2 weeks.

    MEAN BEANS

    MAKES 4 CUPS

    3 cups water

    3 cups rice vinegar

    1 tablespoon kosher salt

    ¾ cup granulated sugar

    1 small bulb fennel, cut into matchsticks

    1 jalapeño pepper, cut into ¼-inch rings

    1 small lemon, cut into ¼-inch rounds

    12 ounces fresh green beans, trimmed

    Combine the water, vinegar, salt, and sugar in a 4-quart saucepan over medium heat. Bring to a boil and then continue to boil for 10 minutes. Place the fennel, jalapeño, lemon rounds, and green beans in a 1-quart Ball or Mason jar or heat-resistant plastic container. Pour the pickling liquid over the vegetables. Let the pickles cool and then store them, covered, in the refrigerator for up to 3 weeks.

    FENNEL

    MAKES 6 CUPS

    1 pound fennel, shaved on a mandoline to ¼-inch-thick slices

    2 teaspoons whole fennel seeds

    2 teaspoons whole coriander seeds

    1 teaspoon crushed red chili flakes

    1½ cups Champagne vinegar

    ½ cup rice vinegar

    ¾ cup water

    2 teaspoons kosher salt

    Place the fennel, fennel seeds, coriander seeds, and chili flakes in a 2-quart Ball or Mason jar or heat-resistant plastic container. Combine the vinegars, water, and salt in a 2-quart saucepan, bring to a rapid boil, and boil for 1 minute. Remove the pan from the heat and immediately pour the hot pickling liquid over the fennel. Let the pickles cool and then store them, covered, in the refrigerator for up to 2 weeks.

    JALAPEÑOS

    MAKES 4 CUPS

    2 cups white wine vinegar

    1 cup pineapple juice

    1 cup granulated sugar

    1 teaspoon kosher salt

    1 pound jalapeño peppers, cut into ¼-inch rings

    Combine the vinegar, pineapple juice, sugar, and salt in a 4-quart saucepan over medium-high heat. Bring the liquid to a boil. Add the jalapeños and immediately remove the pan from the heat. Allow the pickles to cool and then store them in a covered container in the refrigerator for at least 24 hours before using. Store, covered, in the refrigerator for up to 2 weeks.

    Pictured counterclockwise from top: Pickled Mean Beans, Pickled Fennel, Pickled Dill Cucumbers, and Pickled Firecracker Carrots. Center: Pickled Watermelon Rind

    GREEN BY DESIGN

    Our triple-bottom-line approach to sustainability. In its most basic form, sustainability means preserving the resources of the present without compromising the needs of future generations. We are proud to be a pioneer in three key areas of sustainability: food, design, and operations.

    Since we want our vision for a sustainable and environmentally conscious restaurant to endure for decades to come, we are helping to educate the next generation of green-minded entrepreneurs. We have created a five-year, $5,000 annual scholarship for a George Washington University student in Sustainable Hospitality in the School of Business. After all, there has to be a healthy planet for business to thrive.

    GREEN TOMATO CHOW-CHOW

    Our chunky, country-style compote is great slathered on our Cream Biscuits or spooned on a hot dog.

    MAKES 4 CUPS

    2½ pounds green tomatoes, cored and roughly chopped

    1 large yellow onion, roughly chopped

    4 jalapeño peppers, seeds removed

    2 tablespoons kosher salt

    2 cups granulated sugar

    2 cups white wine vinegar

    1 teaspoon pickling spice

    Place the tomatoes, onion, and peppers in the bowl of a food processor and grind until minced and almost pureed. Place the mixture in a large pot with the salt, sugar, vinegar, and pickling spice and bring it to a boil over medium-high heat. Decrease the heat to low and let simmer for 1 hour, stirring occasionally. Remove from the heat. Let cool and then store, covered, in the refrigerator for up to 4 days.

    BANISH THE ONION FROM THE KITCHEN AND THE PLEASURE FLIES WITH IT. ITS PRESENCE LENDS COLOR AND ENCHANTMENT TO THE MOST MODEST DISH; ITS ABSENCE REDUCES THE RAREST DELICACY TO HOPELESS INSIPIDITY, AND DINNER TO DESPAIR.

    —Elizabeth Robbins Pennell, pioneering American food writer

    STOCKS FROM SCRATCH

    Typically, stock from the store is mostly salt. Our versions are far more complex, adding a big boost to many of our dishes. The key to a great stock is to simply simmer it. Boil it, and the liquid will get cloudy. Once you’ve made either version, you can freeze small amounts in ice cube trays and then place the cubes in freezer-safe bags to enhance sauces, or in small measured cup quantities to use in recipes like our Sage Gravy (with chicken stock), Farm-A-Roni (with chicken stock), or Gardener’s Pie (with vegetable stock).

    CHICKEN

    MAKES ABOUT 16 CUPS (4 QUARTS)

    7 to 8 pounds chicken bones

    1 pound yellow onions, quartered

    8 ounces carrots, cut into 2-inch pieces

    8 ounces celery, cut into 2-inch pieces

    1 clove garlic

    1 bay leaf

    1 teaspoon black peppercorns

    4 sprigs fresh thyme

    4 sprigs fresh Italian parsley

    Place the chicken bones in a large (10- to 12-quart) stockpot. Fill the pot with cold water up to 3 inches from the lip. Bring the pot to a low simmer over medium-low heat and simmer for 30 to 40 minutes. Skim the foamy scum off the surface of the water with a fine-mesh skimmer or a large spoon. Add the onions, carrots, celery, and garlic and simmer for 2 hours. Add the bay leaf, peppercorns, and herbs and simmer for another 2 hours. Strain the stock through a chinois or fine-mesh strainer. Let cool, and store, covered, in the refrigerator for up to 4 days, or freeze in tightly covered containers for up to 6

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