Subscribe in a reader

Marmalade Pork Chops

by Tipper Pressley on November 23, 2018

in The Folk School Cookbook

PorkChops

This recipe turns humble pork chops into supper for guests, especially when you serve it with Nanette’s Apple Chutney (page 235 of The Folk School Cookbook), Rumbledethumps (page 65 of The Folk School Cookbook), braised beet greens, or broccoli.

In a heavy skillet, brown until golden on
both sides:
4 (6-ounce) pork chops, seasoned with salt and pepper
1 tablespoon butter
1 tablespoon olive oil

Drain the pork chops well and place in a
baking pan or casserole with a lid.

Mix together in a small bowl:
2-inch knob of fresh ginger, grated
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt

Rub one-fourth of this mixture onto each chop.

Place on each chop:
1 teaspoon good orange marmalade

Mix together and pour into pan with
coated chops:
¼ cup cider vinegar
¼ cup water

Cover pan tightly and bake at 325°F for
45 minutes. Serves 4.

Garnish with:
1 orange, thinly sliced

Recipe from The Folk School Cookbook.

You can pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.

{ 0 comments }

Pumpkin Cake with Chocolate Chips

by Tipper Pressley on November 19, 2018

in The Folk School Cookbook

Pumpkin-Cake-with-Chocolate-Chips

Pumpkin season means farmers’ markets and local growers have pumpkins galore in the mountains. They’re technically a squash and extremely healthful. But combine pumpkin with chocolate chips in this delicious cake and you’ve got a match made in heaven.

Preheat oven to 325˚F.

In a large bowl combine with a mixing spoon:
1½ cups sugar
1 cup vegetable oil

Beat in one at a time:
3 eggs

Mix in:
2 tablespoons vanilla
2 cups pumpkin, cooked and pureed*

In a separate bowl, whisk together:
3 cups self-rising flour
3 teaspoons cinnamon
1 cup chocolate chips

Add to wet ingredients. Pour batter into a greased tube pan. Bake for 40–50 minutes or until top is golden brown and cake tester comes out dry.

Drizzle the cooled cake with a glaze made from:
2 tablespoons butter
½ cup chocolate chips
2 tablespoons heavy cream

Melt these ingredients together over low heat in a small saucepan. Serves 8–12.

*Or use 1 (15-ounce) can of pureed pumpkin. Sweet potato or butternut squash can also be substituted.

Recipe from The Folk School Cookbook.

You can pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.

{ 1 comment }

A classic one-pot meal from the hills of Tuscany includes a beloved Appalachian ingredient—white beans. Try serving this with a hot pan of cornbread, the Appalachian cousin of polenta.

Bring a large pot of water to boil. 

Trim and discard the stem end of:
1 pound shallots

Drop the shallots into the boiling water for about one minute, transfer them to a colander, then refresh under cold running water. Drain well. Peel, then finely chop or mince in a food processor.

In a large deep skillet with a lid, or in a dutch oven, melt and heat together:
1 tablespoon butter
1 tablespoon olive oil

Add the shallots, stir and cook uncovered over medium low heat for about 10 minutes until very tender but not brown.

Stir in and coat well with butter and oil:
1 pound small potatoes, halved
1 teaspoon salt
2 to 3 cups baby carrots, halved lengthwise

Cook for 10 minutes over medium heat, covered tightly.

Stir in:
1 teaspoon rubbed sage
1 teaspoon marjoram or oregano
1 teaspoon thyme
1 cup dry white wine
3 cloves garlic, minced

Cover and cook over low heat for about 8 minutes.

Add:
4 cups vegetable stock
4 cups white pea or navy beans, cooked and drained (canned beans are fine, rinse them first)

Bring to boil. Lower heat, cover and cook until carrots and potatoes are completely tender (about 25 minutes.) 

Salt to taste and add a good amount of:
freshly ground black pepper

Stir in:
2 to 3 cups fresh mustard greens or kale,  stems removed, chopped finely

Remove from heat. Allow soup to sit for about 10 minutes before serving.

Meanwhile, melt in a medium skillet:
1 tablespoon butter

Add:
2 cups coarse breadcrumbs
or croutons

Sauté over medium heat for about 10 minutes or until the crumbs are toasted. Serve the soup hot, with a generous spoonful of breadcrumbs and ground black pepper on top. Serves 6.

Recipe from “The Folk School Cookbook.”

You can pick up your own copy of “The Folk School Cookbook” here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.

{ 1 comment }

Folk School Stories: Tommye Scanlin

by Tipper Pressley on November 8, 2018

in Folk School Folks, Weaving

Having grown up just 12 miles down the road from Brasstown, many of Tommye Scanlin’s earliest scanlin photoFolk School memories date back to her youth. In the mid-1960s, she and her boyfriend would often catch a glimpse of campus on their way to the drive-in movie theater in Peachtree. Since those drive-in, drive by days, Tommye’s Folk School story has come full circle.

Tommye was officially introduced to Folk School classes by Bob Owens, a potter who also happened to be the head of the Art Department at North Georgia College where Tommye taught art and textiles. “I was learning about weaving at the time,” Tommye says, “trying very hard to figure it out on my own. In the summer of 1974, I had the chance to take a weaving class.” During her week as a student, she learned to read weaving drafts and added to her growing love of the craft. “With my newly gained knowledge, I doubled down on my weaving and within a year or so began to show and sell my woven works.” [click to continue…]

{ 0 comments }

{ 11 comments }