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Shaye Elliott is the founder of the blog “The Elliott Homestead,” which began in 2010 when her farm was but a dream. She and her husband, Stuart, are now developing their own little farm in the Pacific Northwest with their quiver of children, Georgia, Owen, William, and Juliette. Shaye spends her days writing, gardening, child and chicken wrangling, cow milking, pig wrestling, wine sipping and dreaming. She is the author of From Scratch and Welcome to the Farm.

“Shaye Elliott not only delivers a gorgeous cookbook filled with thoughtful flavor-forward recipes, but also one that deftly interweaves a very deep-rooted message of family, sustainable farming, and stewardship. She’s able to tackle all these subjects with grace and humor, leaving us with a book that’s as inspiring as it is practical.”  –Jenny McGruther, author of The Nourished Kitchen

On a handful of acres in Washington State, Shaye Elliott and her family prove that farm-to-table is no longer an impossible dream. With more than 80 recipes and gorgeous full-color photographs, FAMILY TABLE shares Shaye’s bounty of favorite dishes that nourish her hardworking farm family every day. From dry-cured bacon made from pigs raised on the Elliott Homestead to sizzling steak with vinegar and tomato dressing, each recipe is about reviving easy, traditional food preparations for a more flavorful and healthful future. Forget expensive, exotic ingredients or fancy techniques. This farm girl ain’t got time for that!

RED WINE AND HONEY-POACHED PEARS AND PLUMS

Serves 4

This is exactly the type of dessert I love—simple flavors, not in-your-face sweet, and full of complex richness without taking too much time to prepare. If you prefer to skip the oven method, simply add the fruit to the honey and red wine in a small saucepan and gently simmer over very low heat on the stovetop. Either way it’s a mouthwatering winner.

  • 1/2 cup honey
  • 1/2 cup red wine
  • 1 vanilla bean, sliced lengthwise
  • 3 ripe pears
  • 12 ripe plums

Preheat the oven to 350°F.

Combine the honey and red wine together in a small saucepan and bring to a gentle simmer, whisking to combine. Remove from the heat. Add the vanilla bean and stir. Allow the vanilla bean to mingle in the wine while you prepare the fruit.

Core the pears and slice 1-inch slices. Cut the plums in half and remove the pits.

Line a 9 x 11-inch pan with parchment paper, allowing for 4 inches of overhang on all sides. Place the fruit on top of the parchment paper.

Gently pour the red wine mixture, including the vanilla bean, over the fruit. Carefully fold the parchment paper into a packet. I start by folding the top down and then fold the sides up. You can staple or tie them closed, if need be. Essentially what we’re doing here is steaming the fruit in red wine. Yes, that’s why this is so delicious.

Place the pan in the oven for 20 to 30 minutes until the fruit is fork-tender, allowing it to gently poach in the liquid. Serve with a generous scoop of vanilla ice cream, a big dollop of freshly whipped cream, or even by itself with an espresso. One simply cannot go wrong with such a dish.


ASPARAGUS SOUP WITH POACHED EGGS

Serves 4

Around here asparagus often grows wild by the sides of the orchards and pastures. I am always eager and happy to see it arrive on the market tables each spring. Some I pickle, some we eat fresh, and even more I whirl into this soup.

  • 1/4 cup butter
  • 2 pounds fresh asparagus, woody stems removed
  • 3 onions, peeled and roughly chopped
  • 4 stalks celery, roughly chopped
  • 8 cups chicken stock or vegetable stock
  • Sea salt
  • Freshly ground pepper, to taste
  • Freshly squeezed lemon juice, to taste
  • 4 poached eggs, for serving
  • Grated Parmesan cheese, for serving
  • Crusty bread, for serving

In a dutch oven or stockpot, melt the butter. Once melted, add in the asparagus, onions, and celery. Gently soften the vegetables for 5 to 10 minutes. Don’t brown or color them, just gently soften them; we want to keep all that delicious color!

Once the vegetables are softened, pour in the chicken stock. Transfer the soup to a blender (or use an immersion blender). Blend the soup until it’s perfectly smooth. Once the soup is smooth, return it once again to the dutch oven and gently heat it up over medium heat.

Season to taste with sea salt and pepper. If the soup needs a bit of a pick-me-up, give it a nice squeeze of lemon juice; it’s such a delicious complement to asparagus.

While the soup is heating up, poach one egg per serving. Serve the warm soup, topped with a poached egg and grated Parmesan cheese, and another sprinkling of sea salt and black pepper. Naturally, a wonderful
crusty bread is the perfect accompaniment.


These recipes may be reproduced with the following credit:

Recipes from FAMILY TABLE: Farm Cooking from the Elliott Homestead by Shaye Elliott. (Lyons Press; April 1, 2018; $24.95/Paperback, ISBN-13: 978-1493031528).

Contact: Jessica Kastner
jkastner@rowman.com


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