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Bronlynn Thurman

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To Those I keep CloseTo Those I Keep Close

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Thurman Designs & Photography

Favorite Recipes of an Artist

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Contents

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introduction

Food has been and always will be one of the great joys in my life. Over the course of my life, my love of good food has always been consistent. Both of my parents instilled in me a great

passion. My mother will try anything once. She evoked my adventurous nature while my father helped establish my palate for quality foods. Together they have created a foodie with an open mind and an experienced tongue.

Food is the center of society in my mind. It is one of the essential parts of survival, but it’s so much more than that. Even in ancient times, food has been a symbol for peace and friendship. It brings people together.

Having dinner with a group of people who care about you can be one of the most magical experiences in life.

-Bronlynn

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“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.” Louise Fresco

Food has always been a great passion of mine. Not only is it a way to sustain the physical body, but the act of cooking and feeding people soothes my soul.

It has become my way of bonding with others and expressing a part of myself that isn’t readily known.

Some of the greatest gifts that my parents have given me are a sense of adventure, a hunger for learning, and a refined palate. That combined with my eye for beauty is what you hold in your hands.

Thank you for taking a look.

-Bronlynn

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need to know

Because I’m a big proponent of using quality ingredients, I would suggest choosing foods that are in season. The recipes in this book are not separated into seasons because this is just a small book that

I’ve compiled over years.

I also try to use local and organic ingredients when I can. Not only does this help my community but it also helps me avoid consuming too many potentially harmful chemicals.

*Fahrenheit is used in all recipes that use the oven.*All flour used is all-purpose flour.

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need to knowI am a major proponent of using fresh ingredients. All of the recipes featured here are made entirely from scratch. You will not find box ingredients, canned or frozen food, or high-processed items. You will find some dry herbs, but that’s because I do not have a green thumb.

When I can, I get things that are in season and from local sources. Ohio is blessed to be such a farming state. During the summertime you can find a plethora of farmers’ markets and I happen to live within a few minutes of a meat and fish market.

Go local if you can. Not only is it better for you, but it also helps out your local economy. I’ve mentioned a few favorites throughout this book.

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“Tell me what you eat, and I will tell you who you are.”

Jean Anthelme Brillat-Savarin

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1-1/4 cups milk

1 tsp vanilla extract

1 egg

3 tbsp butter, melted

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1-1/2 cups milk

1 cup butter, melted

1 tsp vanilla extract

Sliced strawberries or syrup

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buttery biscuits1 tbsp sugar

11 tbsp butter, chopped & frozen

1 cup milk

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artisan crusty bread

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mains“Mains” are self-explanatory. They are

the focal dishes that I cook.

Imagine cooking for someone. These would be the centerpiece.

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“Sharing food with another human being is an intimate act that should not be

indulged in lightly.”

M. F. K. Fisher

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steak tacos

2 sirloins

2 tsp of salt, separated

2 tsp of pepper, separated

2 cloves of garlic, sliced

half a bell pepper, sliced

several mushrooms, sliced

a drizzle of olive oil

soft tortillas

For Salsa

1 medium tomato, diced

a quarter of an onion, diced

splash of lemon juice

Italian seasonings

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steak tacos

2 sirloins

2 tsp of salt, separated

2 tsp of pepper, separated

2 cloves of garlic, sliced

half a bell pepper, sliced

several mushrooms, sliced

a drizzle of olive oil

soft tortillas

For Salsa

1 medium tomato, diced

a quarter of an onion, diced

splash of lemon juice

Italian seasonings

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sweet & spicy wings10-12 chicken wings*

salt and ground black pepper1/2 cup honey**

1/4 cup soy sauce1/4 cup rice wine vinegar

2 tbsp butter4 cloves garlic, minced

2 chipotle peppers, minced3 green onions, sliced

Preheat the oven to 425 degrees.

Place heat-proof oven rack on top of alunimum foil covered baking sheet.

Combine all ingredients sans wings and green onions in a medium saucepan. Heat over

medium heat and simmer until thick.

Coat wings in sauce and place on rack. Bake for 45 minutes to an hour. Brush with extra

sauce half way through.

When finished baking, remove from oven and sprinkle with the green onions.

*Difeo’s Meat Market**Akron Honey Company

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juicy pork chopsbrine:

3 cups cold water3 tbsp salt

2 smashed garlic cloves1/2 cup brown sugar

1/2 tsp black peppercorns1 bay leaf

3 to 4 pork chops

Bring water to a boil and add salt and brown sugar. Once desolved, let cool. Place all ingredients into a container with a lid.

Let marinate in refrigerator for 1/2 an hour to 24 hours.

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juicy pork chops3 to 4 brined chops

olive oilsalt

pepper

cast iron grill pan

Preheat oven to 400 degrees. Place cast iron skillet in oven as it heats.

Remove chops from brine and pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops

aside to warm up.

Once preheated, remove skillet from oven with oven mitts on. Place cast iron pan on stove and heat with medium-high heat. Open

windows or turn on your fan. It may get smokey.

Lay the chops on the skillet and it should immediately sizzle. Leave on cast iron for 3 minutes until nicely colored on one side. Do not lift

if using grill pan. You want to get those pretty grill marks.

Using tongs, flip the chops and immediately transfer to the oven. Use Oven Mitts!

Roast the chops for 6 to 10 minutes or until cooked through and register 140 to 145 degrees in the thickest part with an instant-read

thermometer.

Rest chops on a plate and pour remaining juices over the top. Cover loosely for a few minutes before serving.

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shredded chicken3 boneless, skinless chicken breasts

2 tbsp salt6 cups of water

1 bay leaf

large slow cooker

Put everything into the crockpot and let simmer on high heat for 4 hours or low for 8.

Once complete, take out chicken and shred using two forks. Can be used for a variety of recipes.

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chicken noodle soup

3 cups shredded chicken2 medium carrots, peeled and

chopped1/2 medium onion, chopped

2 stalks celery, chopped3 cloves garlic, minced

2 tbsp olive oil4 cups chicken broth

1 cup water1/2 tsp dried thyme

1/2 tsp dried rosemary, crushed1 bay leaf

salt and freshly ground black pepper, to taste

2 cups uncooked wide egg noodles

1/2 tbsp fresh lemon juice

In large pot, add chicken diced carrots, onion, celery, and garlic. Drizzle olive oil

over top then add in chicken broth, water, and all dry ingredients sans noodles. Cover and cook on medium heat for 45 minutes

to an hour.

Add egg noodles and cover and cook 10 minutes longer (or until noodles are

tender). Stir in lemon juice.

Serve with crackers or fresh bread if desired.

*If using a slow cooker, throw everything (sans noodles and lemon juice) into the pot and let

cook on high for 4 hours. Take chicken out and shred or chop. Add noodles and cook for 10

minutes before adding chicken back. *

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sides

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“We may find in the long run that tinned food is a deadlier weapon than the

machine-gun.”

George Orwell

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mashed potatoes3 large russet potatoes

1 tbsp kosher salt2 tsp black pepper

1 cup cream3-4 tbsp butter

3 cloves garlic, chopped

Peel and dice potatoes into 2 inch squares.

Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat

and then reduce heat tto simmer. Cook until potatoes crumble when poked.

Heat the cream, garlic, black pepper, and a dash of salt in a medium saucepan over medium heat until

simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture.

Add the butter and mix well.

Let sit for a few minutes to thicken.

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roasted broccoli2 heads broccoli, rinsed and trimmed

2 tbsp olive oil2 cloves garlic, minced

1/2 tsp sea salt1/4 tsp freshly ground black pepper1 tbsp smokey mesquite seasoning

small handful of panko crumbs

Preheat oven to 425 degrees.

Cut the broccoli florets into small pieces. Place into a bowl and toss with the olive oil, smokey mesquite

seasoning, garlic, sea salt and pepper. Set aside.

Spread the panko into a baking sheet and place into the oven for 2 minutes or until lightly toasted.

Remove the panko and toss with broccoli mixture.

Return everything to baking pan and roast 8 to 10 minutes. Remove from the oven and serve

immediately.

*You can do without the panko. I often do.*

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salsa2 medium tomatoes, chopped

3 garlic cloves, minced1/2 onion, chopped

2 seeded and minced jalapenos1 tbsp olive oil

1 lime or lemon, juicedChili powder, salt, and pepper, to taste

Fresh cilantro, to taste

In a bowl, combine all ingredients. Place in refrigerator for several hours to let flavors mingle.

Serve with tortilla chips.

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crispy fries

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3 to 4 russet potatoes1 cup flour2 tsp salt

2 tsp pepper1 tbsp Cajun spice

2 tsp garlic salt1 tsp onion powder

2 tsp paprika1/2 cup beer (lager)

grapeseed oilcast iron or heavy duty pot

Cut potatoes lengthwise into sticks. Soak them in ice water for a few hours prior to frying.

Mix dry ingredients and beer to create a thick, batter. Dry then dredge potatoes in the batter

and coat evenly.

Fill a large cast iron pot or large, high-sided pan with several inches of oil. Heat oil over

medium-high to high heat. Be careful because the oil will pop when fries are added.

Add fries.

Use tongs to separate fries if they attempt to stick together. After 6-10 minutes or until they’re golden brown, fish fries from the oil

with tongs and place them on a paper towel. Move on to the next batch.

Once finished, taste and use more Cajun seasoning or salt as needed.

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afters

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“LOVE: A word properly applied to our delight in particular kinds of food;

sometimes metaphorically spoken of the favorite objects of all our appetites.”

Henry Fielding

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for the cake:

1-1/2 stick butter, softened2 cups sugar3 cups flour

4 tsp baking powder1 tsp salt

1 tsp vanilla extract1-1/4 cup milk

3 whole egg whites, beaten until stiff

for the topping:

1-1/2 stick butter, softened3/4 cups flour

1-1/2 cup brown sugar2 Tbsp cinnamon

1-1/2 cup chopped hazelnuts,walnuts or almonds

coffee cake

Preheat oven to 350 degrees.

Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Beat butter and sugar until ribbony. Add flour mixture and milk until combined. Mix in vanilla extract. Fold in beaten egg whites

with a spatula.

Spread in a well-greased 9 x 13 baking pan with high sides.

In a separate bowl, combine topping ingredients and chop until crumbly. Sprinkle over the top of batter.

Bake for 40 to 45 minutes.

*Insert toothpick to check doneness. The cake is done when toothpick comes out “clean” or

not covered in uncooked batter.*

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for the topping:

1-1/2 stick butter, softened3/4 cups flour

1-1/2 cup brown sugar2 Tbsp cinnamon

1-1/2 cup chopped hazelnuts,walnuts or almonds

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1/3 cup butter1/2 cup sugar

1 large egg, at room temperature1 -1/2 cups flour

1 -1/2 tsp baking powder1/2 tsp salt

1/4 tsp nutmeg1/4 tsp allspice

1 pinch ground cloves1/4 tsp cinnamon1 tsp orange zest

1 tsp vanilla extract1/2 cup milk

cinnamon puffs

In a pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring until it smells nutty. Pour into a bowl and let cool.

Preheat your oven to 350 degrees. Grease and lightly flour muffin tin.

Add sugar and egg to the butter. Beat with an electric mixer until all creamed together. Add in the vanilla extract.

In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients to the wet mixture, alternating with the milk and beating until fully combined.

Scoop the batter into the tins. Pop into the oven and bake until golden brown. About 20-25 minutes.

Prep the coating while the puffs are in the oven. Put the butter in one bowl and mix the sugar and cinnamon in the other.

Pop out the puffs once finished and dip each one into the butter then roll in the cinnamon-sugar mixture.

for coating:6 tbps butter, melted

1/2 cup sugar1 tsp ground cinnamon

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chocolate chip cookies

1 cup plus 2 tbsp flour1/4 tsp baking soda

1/4 tsp baking powder1/2 tsp salt

1 stick butter, at room temperature to slightly melted

1/4 cup plus 2 tbsp sugar1/4 cup plus 2 tbsp brown

sugar1/2 tsp vanilla extract

1 egg1/2 cup milk chocolate chips

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

In a medium bowl combine the flour, baking soda, baking powder and

salt.

In a separate bowl beat the butter, sugar, and brown sugar

until creamy.

Add the egg and vanilla, mix until combined. Slowly pour in dry

ingredients.

Stir in the chocolate chips. Scoop spoonfuls and place onto baking

sheet.

Bake for 9 to 11 minutes, or until golden brown. Remove and cool for

a few minutes before eating.

Makes approx. 18 small cookies.

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for the filling:

4 large pears, peeled and diced 1 tbsp butter

1 tsp vanilla extract3 tbsp honey

2 tsp ground cardamom2 tsp ground cloves

1 tsp ground cinnamon

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cardamon cinnamonpear handpies

for the filling:

4 large pears, peeled and diced 1 tbsp butter

1 tsp vanilla extract3 tbsp honey

2 tsp ground cardamom2 tsp ground cloves

1 tsp ground cinnamon

for the pie crust:

1-1/2 cups flour1/2 tsp salt

3/4 cups frozen butter, grated1 tbsp sugar

1 large egg, beaten1/2 tbsp apple cider vinegar

3 tbsp cold water

Pie Crust: In a mixing bowl, add flour, salt, sugar and mix. Grate brozen butter into dry ingredients and mix until small beads form. Add egg, apple

cider vinegar and water. Mix with hands until dough ball forms. Wrap in saran wrap and place in refrigerator until filling is done.

Filling: In a medium sauce pan, heat the butter until melted. Add the pears to the butter and cook about 6 minutes. Add the vanilla extract, honey, and

dried spices. Bring to a simmer, then reduce heat to low and cook until mixture begins to thicken and the fruit is tender, about 15 minutes. Remove

from heat and cool completely.

Preheat oven to 375 degrees.

On a floured surface, roll out the pie crust. Using a 3-inch round cutter or large floured glass, cut out rounds of dough. Add a good size spoonful of mixture to each round and fold over. Crimp the edges with a fork to seal

and place on parchment lined baking sheet. Place hand pies in the fridge for 20 minutes.

Before going to the oven, cut slits into the tops of the pies. Brush with egg wash. Bake for 20-22 minutes or until golden brown. Allow to cool slightly

before eating.

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“The food that enters the mind must be watched as closely as the food that

enters the body.”

Pat Buchanan

I hope that you have enjoyed viewing my cookbook. You can find more of my work

on the sites below:

Bronlynn-Thurman.com

TeaTimewiththeMadArtist.com

Twitter & IG: @_bront_

Thank you.