{"product_id":"p-allen-smiths-seasonal-recipes-from-the-garden-isbn-9780307351081","title":"P. Allen Smith's Seasonal Recipes from the Garden","description":"\u003cp\u003eIn his cookbook debut, P. Allen Smith, America’s best-known gardener and garden designer, celebrates the bounty of each season with recipes of flavorful fruits, vegetables, and herbs at their garden-fresh best. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eP. Allen Smith’s Seasonal Recipes from the Garden\u003c\/i\u003e features 120 recipes: 30 for each season. These are dishes that everyone loves to eat. Taking delicious advantage of ingredients as accessible as bell peppers and carrots and as beloved as fresh peaches and tomatoes, the recipes are Allen’s favorites, most from his own kitchen and some adapted from family and friends. They are perfect for those who garden as well as anyone who simply enjoys fresh food. They include:\u003cbr\u003e\u003cbr\u003eSPRING: Chilled Pea Soup with Bacon and Whipped Cream; Grilled Salmon Sandwich with Lemon-Dill Mayo; Salad of Asparagus, Edamame, Arugula, and Cheese; Radish Top Pasta; Speckled Strawberry Ice Cream\u003cbr\u003e\u003cbr\u003eSUMMER: Savory Grit Cakes with Oven-Smoked Tomatoes; Zucchini and Lemon Salad; Aunt Martha’s Corn Pudding; Rosemary-Garlic Smoked Pork Tenderloin; Peach Moon Tart\u003cbr\u003e\u003cbr\u003eFALL: Parmesan Pecan Crisps; Roasted Red Pepper Soup; Citrus-Glazed Turkey Breast; Goat Cheese and Leek Tart; Allen’s Favorite Sweet Potato Pie\u003cbr\u003e\u003cbr\u003eWINTER: Cranberry Spice Cocktail; Slow-Cooker Lamb Stew; Savory Rosemary Butternut Squash; Tiny Orange Muffins; Old-Fashioned Blackberry Jam Cake\u003cbr\u003e\u003cbr\u003eThe recipes, many of which are Southern-inflected, include delightful personal stories, full of Allen’s much-loved wit and charm. All-American Blueberry Muffins evoke memories of him and his siblings roaming the woods searching for wild berries; Lady Peas with Red Tomato Relish reminds him of shelling peas with Ma Smith in his grandparents’ kitchen after supper; and Blue Cheese and Onion Cornbread conjures up the great sweet-versus-unsweet Southern cornbread debate.\u003cbr\u003e\u003cbr\u003eAllen offers cooking tips as well as advice on selecting fresh vegetables. There is also a how-to guide with basic gardening suggestions for growing the best varieties of produce. If you are new to gardening edibles, you’ll learn that you should consider starting with zucchini (the most “overachieving” of vegetables) and herbs (a windowsill gives you all the space you need). \u003cbr\u003e\u003cbr\u003eSo, as Allen says of gardening and eating, those well-matched passions, “Dig in!”\u003c\/p\u003e\u003cp\u003e\"Perhaps it is the easy going style of \u003ci\u003eP. Allen Smith's Seasonal Recipes from the Garden\u003c\/i\u003e that has me feeling like I have just spent time visiting over his garden gate. The recipes are as approachable as a handshake and offer the same reassuring instruction I have grown to adore from America's knowledgeable neighbor gardener.  Any season is fine for sharing this lovely book.\"\u003cbr\u003e-MARTHA FOOSE, author of \u003ci\u003eScreen Doors and Sweet Tea: Recipes and Tales from a Southern Cook \u003c\/i\u003eand \u003ci\u003eA Southerly Course: Recipes and Stories from Close to Home\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"In a time when chefs are planting gardens and learning to cook responsively, here we have a master gardener who has always done so, with elan, enthusiasm and delicious results.\"\u003cbr\u003e-MOLLY O’NEILL, author of \u003ci\u003eOne Big Table: A Portrait of American Cooking\u003c\/i\u003e and \u003ci\u003eMostly True: A Memoir of Family, Food, and Baseball \u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\"P. Allen Smith reminds us that the home garden and the kitchen are soul mates, and his new cookbook illuminates that happy relationship with recipes full of snappy Southern flavors and with the light, reassuring touch that his fans adore. But even garden-phobes can take pleasure in these pages: following the seasons with Smith in the kitchen is a total joy!\"\u003cbr\u003e-MATT LEE AND TED LEE, authors of \u003ci\u003eThe Lee Bros. Simple Fresh Southern\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003eP. ALLEN SMITH appears monthly on NBC’s Today show. He is the author of numerous gardening and outdoor living books, including P. Allen Smith’s Container Gardens and, most recently, P. Allen Smith’s Bringing the Garden Indoors. He is the host of the syndicated and public television shows P. Allen Smith Gardens and P. Allen Smith’s Garden Home and is featured regularly as The Weather Channel’s gardener.\u003cb\u003eGoat Cheese and Leek Tart\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eServes 8\u003cbr\u003eDough for 1 Easy Pie Crust (recipe below)\u003cbr\u003e4 large eggs, beaten\u003cbr\u003e2 pounds leeks (about 2 medium leeks)\u003cbr\u003e4 tablespoons (1\/2 stick) butter\u003cbr\u003e1 14-ounce can artichoke hearts, drained and chopped\u003cbr\u003e½ cup snipped fresh chives (1\/2-inch pieces)\u003cbr\u003e1 teaspoon salt\u003cbr\u003e½ teaspoon freshly ground black pepper\u003cbr\u003e¼ teaspoon freshly grated nutmeg\u003cbr\u003e½ cup crumbled goat cheese\u003cbr\u003e1 cup Greek yogurt\u003cbr\u003e \u003cbr\u003ePlace a baking sheet on the center shelf of the oven, and preheat the oven\u003cbr\u003eto 375°F.\u003cbr\u003e \u003cbr\u003eVery lightly butter the bottom and sides of a 9-inch-diameter tart pan\u003cbr\u003ewith a removable bottom. Roll out the dough and press it lightly but firmly\u003cbr\u003eover the bottom and up the sides of the tart pan, being careful not to stretch\u003cbr\u003eit. Trim the edges, and then press the dough up about ¼ inch above the rim\u003cbr\u003eof the pan all around. Prick the bottom all over with a fork. Brush some of the\u003cbr\u003ebeaten egg over the dough.\u003cbr\u003e \u003cbr\u003ePlace the pan on the baking sheet and bake for 20 to 25 minutes, until\u003cbr\u003ethe pastry is golden. Check halfway through the cooking time to make sure\u003cbr\u003ethat the pastry isn’t rising up in the center. If it is, just prick it a couple of times\u003cbr\u003eand gently press it back down with the back of a fork. When the crust is done,\u003cbr\u003eremove the tart pan but leave the oven on.\u003cbr\u003e \u003cbr\u003eWhile the crust is baking, prepare the filling: Cut off the tough green\u003cbr\u003etops of the leeks, leaving 2 to 3 inches of the tender green portion. Then\u003cbr\u003emake a vertical split down the center of each leek, and wash the leeks\u003cbr\u003ethoroughly to remove any sand or grit. Cut the leeks into ¼ inch-thick slices.\u003cbr\u003eMelt the butter in a skillet over medium-low heat, and add the leeks, artichoke hearts, chives, salt, pepper, and nutmeg. Cook gently, uncovered,\u003cbr\u003efor 10 to 15 minutes or until tender. Remove the skillet from the heat.\u003cbr\u003e \u003cbr\u003eIn a medium bowl, whisk together the goat cheese, yogurt, and\u003cbr\u003eremaining beaten eggs. Add the leek mixture and blend well. Pour the\u003cbr\u003emixture into the baked tart crust, and return it to the oven. Bake the tart for\u003cbr\u003e30 to 35 minutes, or until it’s firm in the center and the surface has turned a\u003cbr\u003enice golden brown. Remove it from the oven and allow it to rest for\u003cbr\u003e10 minutes before serving (this makes it easier to cut into portions).\u003cbr\u003e \u003cbr\u003eThe best way to remove the tart from the tart pan is to ease the edge\u003cbr\u003efrom the side of the pan with a small knife, and then place the pan on an\u003cbr\u003eupturned jar or a large can, which will allow you to carefully ease the ring\u003cbr\u003eaway from the tart. Next, slide a long, thin knife between the pan base and\u003cbr\u003ethe tart, and ease the tart onto a flat plate or board (or you can cut the tart\u003cbr\u003einto serving portions straight from the pan’s base). Serve warm.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eEasy Pie Crust\u003c\/b\u003e\u003cbr\u003eMak es two 9-inch crusts\u003cbr\u003e2 ¼ cups all-purpose flour\u003cbr\u003e1 teaspoon salt\u003cbr\u003e2⁄3 cup vegetable or canola oil\u003cbr\u003e1⁄3 cup cold milk\u003cbr\u003e \u003cbr\u003eIn a bowl, mix the flour and salt together. Measure the oil and milk in the\u003cbr\u003esame liquid measuring cup, and add the mixture all at once to the flour\u003cbr\u003emixture. Stir with a spoon until the liquid has been absorbed and the dough\u003cbr\u003eforms a ball.\u003cbr\u003e \u003cbr\u003eDivide the dough in half. Dampen the countertop with a clean wet\u003cbr\u003ecloth, and place a sheet of wax paper over the damp spot. Place one\u003cbr\u003eportion of the dough on the wax paper. Place another sheet of wax paper\u003cbr\u003eover the dough, and roll it out to the desired thickness for 1 crust.\u003cbr\u003eRemove the top sheet of wax paper. Pick up the bottom sheet, and\u003cbr\u003einvert it carefully over a pie plate. Remove the wax paper carefully, working\u003cbr\u003efrom the edge toward the center. Carefully ease the dough into the pie\u003cbr\u003eplate. (Repeat this process for the second crust, or freeze the dough for a\u003cbr\u003elater use.)\u003cbr\u003e \u003cbr\u003ePreheat the oven to 425°F.\u003cbr\u003e \u003cbr\u003eFold under the edges of the dough to be even with the pie plate and\u003cbr\u003ecrimp or press with a fork. Prick the bottom and sides of the dough with a\u003cbr\u003efork to prevent bubbles. Bake for 10 to 15 minutes, until the crust is slightly\u003cbr\u003ebrowned.A Garden Home Cookbook","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302591451365,"sku":"NP9780307351081","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307351081.jpg?v=1767734414","url":"https:\/\/k12savings.com\/es\/products\/p-allen-smiths-seasonal-recipes-from-the-garden-isbn-9780307351081","provider":"K12savings","version":"1.0","type":"link"}