07 October 2011

The Beekman 1802 Heirloom Cookbook


Well, we think the Fabulous Beekman Boys, Dr. Brent Ridge and Josh Kilmer-Purcell, are famous and just getting more famous and fabulous as the days march on. (Though we are not sure they could get any more fabulous.) We would like to take some credit for their success and why shouldn't we. We were in their camp and encouraging everyone to buy their book and take a gander at their television show before it ever aired and long before they graced made the pages of Food & Wine.




Since our blog, Cookbook Of The Day, is simply enamored of cookbooks we were beside ourselves when we found out that a Beekman Boys cookbook was in the works. It went immediately on our pre-order list and it arrived last week. Let me tell you that it was worth the wait. For those of you who watched every episode of the Fabulous Beekman Boys, you know there was controversy over the title of the cookbook which was resolved in Dr. Brent's favor. You will also remember the preliminary photo shoot for the cookbook. If you saw that, you know that ever detail was meticulously thought out and shot and re-shot until it had the Beekman stamp of approval. Needless to say, the picture of the food by Paulette Tavormina are works of art.



The recipes are bright and homey. There is a good mix of things you have heard of, like fried green tomatoes and roast leg of lamb and interesting twists. The Harvest Beef Chili not only has beans but nice big chinks of pumpkin, which we find to terribly underused. We are big fans of augmenting the plain mashed potato and this recipe is a fine way to do just that.

Sorrel Mashed Potatoes

1 1/2 pounds of baking potatoes, peeled and sliced
4 tablespoons (1/2 stick) unsalted butter
3 bunches of sorrel(about 2 ounces each), tough ends trimmed, leaves torn
3/4 cup milk
3/4 teaspoon salt

In a medium saucepan, combine the potatoes with salt water to cover. Bring to a boil, reduce and simmer, and cook until the potatoes are fork tender. Drain and return to the pan.

Meanwhile, in a medium skillet, melt 2 tablespoons of the butter over low heat. Add the sorrel and cook, stirring occasionally, until it is very tender and soft, about 4 minutes.

With a potato masher or a handheld mixer, mash the potatoes with the milk, salt, and remaining two tablespoons of butter, Stir in the melted sorrel and serve.


While The Beekman Boys might live way up there in New York, their cookbook has a gentle Southern vibe mixing rustic fare with recipes that offer a nice addition to Sunday Dinner.

If there was an element we were not overly enamoured of, it would be the keepsake addition of removable cards allowing the reader to make the cookbook, "their own." Seriously, Dr.Brent, you know that people will scribbling notes in their ratty old handwriting and stuffing in articles and before you know it that nice The Beekman 1802 Heirloom Cookbook is going to be a mess. But then...

...they could always buy another copy.

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