• Karen Seiger

The Beekman 1802 Heirloom Cookbook: Review and Giveaway!

Until just a few years ago, I thought of heirloom items as Grandma’s lace doilies and tomatoes.  So imagine my delight when I discovered heirloom seeds (auctioned off at Sotheby’s no less) for heirloom vegetables, and heritage breeds of farm animals that are truly a part of our national history.

So when I learned about the new Beekman 1802 Heirloom Cookbook (Sterling Epicure, October 2011) from my friends at SchoolHouse Kitchen, I was very excited to see it.  Sure enough, it is a splendid cookbook!  See how you can win a copy of your very own below!

You may know the authors, Josh Kilmer-Purcell and Dr. Brent Ridge from their show The Fabulous Beekman Boys on Planet Green TV.  They left New York City and moved Sharon Springs, NY to start a goat farm.  They also have a skipping llama named Polka Spot.  And now they have created this lovely cook book to share their delicious recipes, many of them heirlooms themselves.

In their cookbook, written with Sandy Gluck, the recipes are arranged by season.  I opened up to the Fall section, which instantly invoked the most sentimental, feelings, tastes and smells of the harvest season and Thanksgiving.  Each chapter is divided helpfully into Starters, Main Dishes, Side Dishes, and Desserts.  Other wonderful features include three pockets where you can write down and store your own recipes.  Each recipe page also has a space for your notes.  If you make fortuitous adjustments to the recipes, you can share your results with the Beekman 1802 community on the website.  The idea is for each recipe to continue to evolve and improve.  You can also download additional recipe cards that fit into the book’s pockets.

The book itself includes gorgeous photography of the dishes and produce from the Beekman 1802 farm, styled and photographed to resemble Dutch master still-life paintings.  The sweet swirls, fonts, and small illustrations add whimsy and dimension to the pages.

James and I decided to try two recipes for our weekly Sunday Family Dinner to celebrate our friend George’s birthday: Roasted Beet and Goat Cheese Salad, and Cheese Toast Topped Onion Soup.  Both were a huge hit.  One of our discerning friends declared that she had never had a better onion soup!  Later on that week, James made Roast Chicken with Potatoes and Rosemary, which was absolutely delicious!

With permission, I’d like to share with you the Cheese Toast Topped Onion Soup recipe (page 88) after the photo gallery below.  Try all of the wonderful seasonal recipes in the cookbook and let us know your favorites!

Win your own copy of the Beekman 1802 Heirloom Cookbook simply by signing up for the Markets of New York City Newsletter! I’ll pick a winner on Saturday, November 19th, in time for Thanksgiving! [nggallery id=111]


Recipe: Cheese Toast-Topped Onion Soup

Summary: Wonderfully Easy and Incredibly Tasty


Ingredients

  1. 2 Tablespoons extra-virgin olive oil

  2. 2 tablespoons unsalted butter

  3. 2 1/2 pounds large yellow onions, halved, peeled, and thinly sliced (8 cups)

  4. 4 springs fresh thyme or 3/4 teaspoon dried

  5. 3/4 cup red wine

  6. 2 tablespoons sherry

  7. 6 cups chicken stock or reduced sodium canned broth

  8. 1 teaspoon salt

  9. Freshly ground black pepper

  10. 8 slices crusty country bread

  11. 1/3 pound Blaak cheese or Gruyere cheese


Instructions

  1. In a 5-auart Dutch ove, heat the oil and butter over medium-low heat. Add the onions and thyme, cover, and cook, stirring occasionally, until the onions are soft, about 20 minutes. Uncover and cook, stirring frequently, until golden brown, about 35 minutes.

  2. Stir in the red wine and sherry, scraping up any browned bits from the bottom of the pan. Ad the stock, salt, and pepper to taste, bring to a boil, reduce to a simmer, and cook for 30 minutes to concentrate the flavors.

  3. Preheat the broiler.

  4. Divide the soup among 8 soup bowls. Cut each slice of bread in half and place on a baking sheet or broiler pan. Top with the cheese. Broil the cheese toasts 4 to 6 inches from the heat for 2 minutes, or until the cheese has melted. Place 2 slices in each bowl of soup.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Microformatting by hRecipe.

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