Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

See more online stores - The Foster's Market Cookbook

Buy now from Random House

See more online stores - The Foster's Market Cookbook

The Foster's Market Cookbook

    Select a Format:
  • Book
  • eBook

Favorite Recipes for Morning, Noon, and Night

Written by Sara FosterAuthor Alerts:  Random House will alert you to new works by Sara Foster and Sarah Belk KingAuthor Alerts:  Random House will alert you to new works by Sarah Belk King
Photographed by James BaigrieAuthor Alerts:  Random House will alert you to new works by James Baigrie
Foreword by Martha StewartAuthor Alerts:  Random House will alert you to new works by Martha Stewart

eBook

List Price: $17.99

eBook

On Sale: August 03, 2011
Pages: 336 | ISBN: 978-0-679-64456-9
Published by : Random House Random House Group
The Foster's Market Cookbook Cover

Bookmark,
Share & Shelve:

  • Add This - The Foster's Market Cookbook
  • Email this page - The Foster's Market Cookbook
  • Print this page - The Foster's Market Cookbook
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
Synopsis|Excerpt

Synopsis

For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics.

The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty.

Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting.

Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-ahead tips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings.

Excerpt

GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI

This dish is particularly delicious in summer, when zucchini, peppers, and summer squash are farm-fresh. You can also pile the grilled vegetables onto crusty French bread that’s been slathered in creamy chevre. Or make hors d’oeuvres by topping Crostini (page 104) with slices of grilled vegetable and some crumbled chevre. The vegetables can be grilled up to 1 hour in advance; assemble just before serving.

Ingredients:
Safflower oil or canola oil, for oiling the grill

½ cup olive oil
¼ cup balsamic vinegar
5 fresh basil leaves, cut into very thin strips (chiffonade)
2 zucchini, cut into ½-inch slices lengthwise
2 yellow squash, cut into ½-inch slices lengthwise
1 red onion, cut into ½-inch-thick rounds
2 red bell peppers, cored, seeded, and cut into 2-inch strips
7 scallions, trimmed
Salt and freshly ground black pepper to taste
¼ cup sun-dried tomatoes
2 ripe tomatoes cut into ½-inch slices
1 recipe Herbed Chevre (recipe follows)
1 recipe Herbed Balsamic Vinaigrette (recipe follows)
Fresh parsley and fresh basil, to garnish, optional
Crostini (recipe follows)

Serves 6-8
1)Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
2)Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
3)Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
4)Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini

Crostini
Crostini are toasted slices of bread — usually Italian or French bread — used for snacking, dipping, or to float on soups as a crunchy garnish. Crostini are also delicious as an accompaniment to salads or topped with various spreads and cheeses and served as hors d’oeuvres. When making crostini, use the best-quality bread you can find; day-old bread works well, too.

1 long, thin, good-quality baguette
¼ cup olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon freshly ground black pepper
Kosher salt or coarse sea salt to taste

Makes 25 to 30 crostini
1)Preheat the oven to 400 degrees
2)Slice the bread on a slight angle into ¼-inch-thick slices and place on a baking pan in a single layer.
3)Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
4)Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
5)Let cool completely, then service of store in an air-tight container up to 1 week.

Variations:
We use a mixture of butter and olive oil for our crostini, but they’re equally good with either one alone. Or try Asian chili oil for added spiciness or lemon- or lime- flavored olive oil for a mild citrus flavor. You also can drizzle or brush a little balsamic vinegar on the crostini before baking for a bit of tartness. Experiment with other herbs, such as rosemary, thyme, oregano, and marjoram.


Herbed Balsamic Vinaigrette
Makes about 1 cup vinaigrette

1/3 cup balsamic vinegar
Juice of 1 lemon
2 tablespoons mixed chopped fresh basil, parsley, and thyme
1 teaspoon freshly ground black pepper
¼ cup olive oil
1/3 cup canola or safflower oil

1)Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
2)Slowly add the olive oil and the canola oil and whish until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.

Herbed Chevre
¼ cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
1 tablespoon freshly ground black pepper
One 8-ounce mild, creamy chevre log

1)Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
2)Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve

Chevre
Chevre is the French word for goat, but it has become the generic name for all cheeses made from goat’s milk (and for some cheeses made with a combination of goat’s milk and cow’s milk). Imported chevres are delicious, but there are many wonderful chevres made in this country, too. Chevres can be mild, creamy, aged, dry and crumbly. For a salad dressing, a less expensive domestic chevre works just as well as an imported one.

GRILLED BUTTERFLIED LEG OF LAMB WITH FRESH MINT-PEPPER JELLY
Butterflied lamb cooks faster and more evenly, and is easier to trim of fat and silverskin, than a whole leg of lamb. A butterflied leg has more surface area than a whole leg, so there’s more flavor from the marinade and the grill. The lamb can be marinated up to 2 days in advance.

Ingredients
One 4 ½- to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
¼ cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
3 tablespoons olive oil
½ cup Marsala or dry red wine
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
Safflower oil or canola oil, for oiling the grill
1 recipes Foster’s Seven Pepper Jelly with Fresh Mint (recipe follows)

Serves 6-8

1)Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature.
2)Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill.
3)If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and rain slightly, allowing some of the marinade to remain on the lamb for added flavor.
4)When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium
5)Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into ¼-inch slices and serve immediately with Foster’s Seven Pepper Jelly with Fresh Mint.


Foster’s Seven Pepper Jelly with Fresh Mint
1 cup Foster’s Seven Pepper jelly or your favorite pepper jelly
¼ cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper

Makes 1 ½ cups jelly
Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.
Sara Foster|Martha Stewart

About Sara Foster

Sara Foster - The Foster's Market Cookbook

Photo © Peter Frank Edwards

Sara Foster is the founder and owner of Foster’s Market, the cheerful, country-style market/cafés in Durham and Chapel Hill, North Carolina. Author of The Foster’s Market Cookbook and a contributing food editor for Cottage Living magazine, Sara previously worked as a chef for Martha Stewart’s catering company. Sara and her husband, Peter Sellers, live on a farm outside of Durham.

Carolynn Carreño writes for Saveur and the Los Angeles Times and has coauthored several cookbooks, including Once Upon a Tart and 100 Ways to Be Pasta.

About Martha Stewart

Martha Stewart - The Foster's Market Cookbook
MARTHA STEWART is the author of dozens of best-selling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on www.marthastewart.com.
Praise

Praise

From the Foreword by Martha Stewart

Sara has remained true to her beliefs and conviction that good, honest food can be deliciously simple. Her recipes, though often complex in flavor, are by and large easy to prepare. I’ve cooked many of the recipes collected for this book and eaten many more of Sara’s creations, and I’ve never been disappointed, only elated by the taste and appearance and freshness.

There are two busy, thriving, successful, and charming Foster’s Markets, and they are popular not just as places to buy beautifully prepared, delicious foodstuffs, but also as relaxed, carefree gathering places where a cup of latte and a huge piece of crumb cake or a giant sticky bun or a bowl of steaming soup can be savored quietly with a book or a newspaper or with a group of friends.

Sara has prepared this cookbook with the same care and attention that she has lavished on the rest of her work. Well written and well tested, each recipe is sure to please. And the best news is that these represent just a small number of Sara’s repertoire, so we can look forward to more of her collected recipes.

  • The Foster's Market Cookbook by Sara Foster with Sarah Belk King; Photographs by James Baigrie
  • April 30, 2002
  • Cooking; Cooking - American - Southern States
  • Random House
  • $35.00
  • 9780375505461

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: