It's Outdoor Market Season...

Ready... Set...Go!

 

The Pearl Market starts tomorrow
 May 14th!

 

 Located downtown in the alleyways between Broad, High, Gay and Third Streets, Pearl Market energizes downtown on Tuesdays and Fridays, 10:30 a.m. – 2 p.m., mid-May through October.

 

At noon tomorrow, Mayor Michael B. Coleman and Columbus Health Commissioner Dr. Theresa Long to officially kick-off the Market Season. Mayor Coleman will be riding into the alley on the back of a vintage John Deere Tractor!

 

This unique urban market delivers a mixture of vendors reflective of the rich cultural diversity of central Ohio, including a wide array of locally grown produce, hand-crafted merchandise and delicious foods.

 

I will be sampling my line of infused balsamic vinegars and extra virgin olive oils and offering recipe ideas using theses yummy flavors. My complete line of seasonings and soup mixes will be available also.

 

Hope to see you there!

 

"The Gourmet Farm Girl"

It's Herb Day Again...

 

I will be at the Ohio Herb Education Herb Day Saturday, May 11, 2013 at Creekside Park and Plaza, 123 Mill Street in Gahanna from 9am to 4:00pm  

Over 40 vendors offering unique handmade items, food and plants. Don't miss out!

 

~The Gourmet Farm Girl~

Getting Ready for Fresh Pickens!

The Garden Boxes are ready for the season!

Some early plantings of onions and carrots...

Cabbage, Cauliflower and Broccoli are planted...

 

Early Peas...

Strawberries are in blossom...

Salad greens are coming on...

The Herb Garden is looking great! 

Notice the large mound of Catnip growing in the corner of the garden box...

I think Georgie has discovered the nip...lazy ol' cat!


 Stop back again soon!

Enjoy your Day!
from
The Gourmet Farm Girl

Party Appetizer Idea...

I made these tasty little bites for a party over the weekend...they were a hit!

I topped them off with some hot pepper sauce I had canned from last years over abundance of hot peppers. Any hot sauce will work or a honey mustard  would be a good choice if you don't want heat.   Keep in mind  the peppered bacon gives off a bit of heat.

Chicken, Bacon and Water Chestnut Spinach Bites

By The Gourmet Farm Girl

 

 

2 large boneless skinless chicken breasts

2 cups papaya juice

1 teaspoon granulated garlic

salt and pepper to taste

6-7 slices of peppered bacon

1- 5oz can water chestnuts (sliced)

1 bag of large spinach leaves

Party picks or toothpicks

 

 

Place the chicken in a zip seal bag with the papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3-6 hours.

 

Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 5-6 minutes on one side and 1-2 minutes on the other; remove from heat and cover with foil.

 

Fry the bacon till almost crisp; remove and drain on paper towels.

 

When ready to assemble: cut the chicken and bacon into bite size pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon  and a piece of chicken in the middle; skewer onto a party pick; repeat.   

 

Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.

 

 

Serves 15-20

 

 



Spring Casserole...

Even though it's spring...this cool weather calls for a combination of grilling and a hot comforting casserole for supper!  



Grilled Chicken over Tomatoes, Prosciutto and

Mozzarella  Cheese Casserole

By The Gourmet Farm Girl  

3 cups cooked penne pasta (or your favorite shape)

2 large boneless skinless chicken breasts
1/2 tablespoon of The Gourmet Farm Girl House Seasoning
(Note- House Blend is an Italian flavor blend)
Extra Virgin Olive oil
3 cloves garlic chopped
1 medium size green pepper (sliced thin)
1 small onion (sliced thin)
1 cup sliced portabella mushrooms
6.5 ounce jar Sun Dried Tomato Pesto
1-14.5 ounce cans diced tomatoes
3 ounces sliced Prosciutto (cut into strips)
8 ounces fresh mozzarella cheese (sliced)
1 cup tomato juice
4 tablespoons toasted pine nuts
2-3 tablespoons fresh chopped Flat Leaf Parsley


Preheat grill to 400 degrees
Preheat oven to 350 degrees

Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside

Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside

In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.

Spray a 9x9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.

While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.

Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.

Serves 4-6

  

Earth Day 2013

 I spent this past weekend in the beautiful Hocking Hills hiking through Old Mans Cave and Cedar Falls.

 I thought I would share these photos for Earth Day. 





And yes...that is a tree growing horizontally on the side of the rocks.

 

Enjoy your Earth Day...go ahead and give a tree a hug!

 

The Gourmet Farm Girl 

It's Grilling Time...



Grilled Pork Chops Smothered in Onions with

 Peach Balsamic Reduction Sauce

 

4 boneless pork chops

2 cups Papaya juice

1 cup of The Gourmet Farm Girl Peach Balsamic

1 medium size red onion

1 medium size sweet onion

3 green onions

2 Tablespoons butter

2 Tablespoons extra virgin olive oil

pinch of salt and black pepper

2 teaspoons ground Marjoram

 

 

Place the pork chops in a zip seal bag and pour the Papaya juice over them. Place in a large bowl and marinate in the refrigerator for 2-3 hours.

 

In a small sauté pan heat the vinegar over medium heat until hot, reduce heat and simmer for 20-30 minutes or until thick enough that it coats a spoon; set aside.

  

Slice the onions into thin slices; heat the butter and oil in a medium size sauté pan over medium high heat. Saute the onions for 10-12 minutes or until soft and caramelized. Finish with a pinch of salt and pepper; set aside.    

 

Sprinkle each chop with Marjoram and grill over medium high heat for 5-6 minutes on one side and 1-2 minutes on the other side or until an internal temperature reaches 145 degrees. Remove from heat and plate; drizzle with the Peach reduction sauce and top each chop with the onions.

 

Serve with grilled asparagus or sweet potatoes.

 

 Serves 4 

The Best Waffles Ever...

The key to great homemade waffles is the separation of the eggs and folding in the whipped egg whites, give this recipe a try and you can pass by the waffle mix in a box! 



Homemade Waffles

By The Gourmet Farm Girl

 

1 3/4 cups all-purpose flour

1 3/4 teaspoons baking powder

1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups half and half at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter; melted
2 large egg white, at room temperature
1/4 cup sugar

In a large mixing bowl, whisk together flour, baking powder, salt, and nutmeg; In a medium size mixing bowl, whisk together the half and half, the two egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture till it come together, be careful not to over mix the batter.

Preheat the waffle iron to medium-high.

In medium bowl, with a hand-held electric mixer, whip the 2 egg whites until they just begin to hold a peak; sprinkle the sugar over the whites and continue beating until they hold a soft peak; with a rubber spatula, fold the egg whites into the batter gently till it come together

Brush the waffle iron with butter. (If the waffle iron is well seasoned or if using a nonstick it is not necessary to brush the iron each time with butter) Pour about 1/3 to 3/4 cup, depending upon the size of the iron. (Remember that the batter will spread once the lid is closed) Cover and cook until golden brown and slightly crisp, about 4-5 minutes. Repeat with the remaining batter.

Serve the waffles immediately with maple syrup, jam, or fresh fruit with whipped cream or yogurt.

 

 

Start Your Day with Homemade Granola...

 I have been making granola for many years. But it just came to my thoughts this past week that I should use some of my infused oils to flavor the granola with instead of butter.
Blood Orange was the flavor that came to mind first, so here is my recipe...
It's quite delicious!

I will be signing cookbooks and sampling this recipe and others at the Westerville Public Library, 126 S. State Street this Saturday April 3rd from 1-3pm.
register @ www.wpl.lib.oh.us

 

 Blood Orange Flavored Granola with Dried Fruit

By the Gourmet Farm Girl

 

3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
1 cup mixture of dried cherries, cranberries and blueberries ( or raisins)
¼ cup + 2 T brown sugar
¼ cup honey + 2 Tablespoons
¼ cup of The Gourmet Farm Girl Blood Orange Infused Extra Virgin Olive Oil
¾ teaspoon salt

Pre-heat oven to 225

In a large bowl mix the oats, nuts, flax seed and dried fruits; set aside

In a smaller bowl whisk the oil with the honey, brown sugar and salt till blended and smooth; pour into the dry mixture and gently fold with a large spoon till coated

*Note: placing the mixture in the microwave for 35-45 seconds helps with the blending and makes it easier to pour.

 

Spread the granola mixture onto two baking sheets with edges and lined with parchment paper. Bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes.

Allow to cool and finish drying before storing

Yields approximately 15- 1/2 cup servings



$19.99 + shipping on Etsy

 ENJOY!

Happy Easter...

These two love birds were outside my window this Easter morning...

It was a beautiful reminder of how much our Heavenly Father loves us...

through Jesus Christ- He has risen!

 

Enjoy your Easter Celebration!

 

The Gourmet Farm Girl

Uniquely different….

Pan Fried Blackened Barramudi with Steamed Spinach

 over Potato Pancakes 

By The Gourmet Farm Girl

 

4-5 cups mashed potatoes (great idea for leftovers)

3 tablespoons butter + 2 tablespoons olive oil

4 Barramundi Fillets (or any mild white fish)

1-2 teaspoons The Gourmet Farm Girl Blackening Seasoning

1/2 teaspoon sea salt

8 cups fresh spinach

 

Shape mashed potatoes into patties: in a non-stick skillet heat 2 tablespoon butter and one tablespoon oil over medium heat and fry potato pancakes for 3-4 minutes on each  side till golden brown.

Season the fish fillets with blackening seasoning and salt.

While potatoes are frying; heat the remaining oil in a large heavy oven proof or cast iron skillet; place the fish in skillet and fry for 3-5 minutes; remove from heat and place under the broiler for 2-3 minutes till cooked through and flakes easily with a fork.

Steam the spinach in a steamer pan or add 3-4 tablespoons water to a stock pot; add spinach; cover and cook over medium high heat till just wilted; 5-6 minutes    

Place the potato pancake onto plate; add a layer of spinach and top with a piece of fish.

Serves: 4

 ENJOY!

Spring Begins...

So, the calendar says March 20th is the first day of Spring!

However, Mother Nature is still promoting Winter; look what I spotted hanging on a pine tree... ice sickles. 

 

At least knowing it's Spring is a comfort...even though it's still freezing cold!

 

Here's a thought for the Spring season to come...

 

If I had my life to live over again, I would ask that not a thing be changed, but that my eyes be opened wider.

- Jules Renard -

 

Enjoy you day!

 

The Gourmet Farm Girl

Event Reminder!

 

Visit The Gourmet Farm Girl at the Spring Fling, Business and Community Expo
The New Albany Chamber is sponsoring a showcase of businesses and community organizations at the Spring Fling Expo!

 

Admission is free.

 

March 21, 2013 4:00 PM - 7:00 PM

Church of the Resurrection
Educational Building
6300 E. Dublin-Granville Rd.
New Albany, Ohio

I will have my complete line available with samples... 



Hope to see you there!

 

"The Gourmet Farm Girl"

 

 

 

St. Patrick's Appetizer...

Looking for a green theme appetizer for your St. Patrick's Party? Get the green from spinach and peas in this pesto and top off these little bites with green pistachios   

 

Smoked Salmon and Spinach Pesto

 with Honey and Pistachios

By The gourmet Farm Girl

 

 

1/2 head of garlic (roasted)

2 cups fresh spinach

1/2 cup frozen peas (thawed)

1 tablespoon lemon juice

1 teaspoon course salt

1/2 teaspoon cracked black pepper

3 tablespoons extra virgin olive oil

1 cup smoked salmon pieces

1/4 cup shelled pistachios 

4 slices rye bread (lightly toasted)

   and sliced into bite size pieces

5-6 tablespoons Local Honey

       more if desired

 

 

Drizzle the garlic with a small amount of oil and wrap in foil. Bake for 15-20 minutes at 350 degrees till soft and fragrant; remove and allow to cool. When cool enough to handle remove 4-5 cloves.

 

In a food processor pulse several times 5-6 garlic cloves with the spinach, peas, lemon juice, salt and pepper. Gradually add the oil and pulse again till just blended.

 

Spread the pesto onto each piece of rye toast, top with a few pieces of salmon and a couple of pistachios. Drizzle the honey over the entire plate and serve.

 

Note: *Extra pesto can be frozen.

          *Crackers work well in place of the rye toast.

          * For extra flavor grate some Parmesan cheese over the top 

 

Serves 6-8

 

 



Full of Flavor...

 With Easter right around the corner I thought I would share this recipe from my cookbook.
Roasted potatoes and root vegetables go very well with this loin. 
 

Boneless Pork Loin with Spice and Herb Glaze

By The Gourmet Farm Girl

4-5 pound boneless pork loin

5 tablespoons sea or kosher salt

5 tablespoons brown sugar

2 tablespoons granulated garlic

1 tablespoon cracked black pepper

3 tablespoons minced sweet onion

1 tablespoon smoked paprika

1 teaspoon ground coriander

3-4 sprigs fresh thyme (pulled from stem)

1 small batch flat leaf parsley (chopped)

1 stem rosemary leaves

2 cups cold water

3 tablespoons canola oil

Score the fat on the loin; mix the above ingredients together and pour/rub over meat; place meat in a large Ziploc bag; place bag in a large bowl and brine for 3-8 hours in the refrigerator 

Preheat oven to 325 degrees

Remove loin form brine (discard brine) place scored side up in a 9 x 12 glass baking dish; pour 2 cups hot water in bottom of dish; bake for 45 minutes

Glaze Recipe

Mix together the following ingredients and pour over loin

1/4 cup light brown sugar (packed)

1/8 cup pure honey

1/2 lemon squeezed

2 tablespoons water

1 tablespoon smoked paprika

2 tablespoons fresh chives chopped

Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees

Let rest for 10-12

Board Dressing

While meat rests; whisk together:

6 tablespoons extra virgin olive oil

3 tablespoons fresh flat leaf parsley (chopped)

1 teaspoons dried thyme

pinch of lemon zest

pinch of salt

pinch of pepper

Pour dressing onto a clean cutting board and place the pork loin on top; slice meat allowing the dressing to coat the meat; serve immediately

Serves 10-12

 

Family Style...

When growing up on the farm, my mother made pot roast many times. Here is a different twist on making a roast. This recipe is great for a week-end dinner or crock pot recipe!

 



Chuck Roast Pizzaiola

By The Gourmet Farm Girl

2-3 tablespoons canola oil
2 1/2 pound chuck roast (bone in)

1 onion chopped
3-4 cloves garlic minced

1 15 oz can beef broth
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste

1 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed red pepper flakes

2 teaspoons dried oregano

2 teaspoons dried thyme

1 small chunk Parmesan cheese (shaved)

Preheat oven to 325 degrees

Salt and pepper both sides of the chuck roast
 

In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.

Serves 6-8

Great with Lamb...

 The Mint Pesto used in the pasta works excellent with lamb. Grill lamb chops and place around the edge of the serving plate.   

Swiss Chard is used as a green in this recipe, other greens such
 as Kale or Spinach can be used also.

Spicy Linguine with Swiss Chard
 and Mint Pesto

By The Gourmet Farm Girl

9 large cloves garlic (roasted)
1/2 cup toasted pine nuts (divided)
4 serving amt. of Linguine noodles
2 cups Swiss Chard cut into strips
2 tablespoons olive oil2 green onions (chopped)
1 14.5 oz can diced tomatoes (drained)
2 Tablespoons Mint Pesto (recipe below)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
5-6 tablespoons grated Parmesan Cheese (for garnish)

Roast garlic by cutting head in half; drizzle with olive oil and wrap in aluminum foil. Bake at 350 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.  

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.  

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat;  drain noodles and chard;  reserve some of the pasta water. Set aside

Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves  
½ teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup grated Parmesan
¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts. Pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese. Pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended.  Pesto can be stored in the refrigerator for one week.

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot.  Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes. 
Toss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.   

Serves 4-6

ENJOY!

Easy and Delicious...

Grilled Salmon

By The Gourmet Farm Girl 

2 pounds Salmon or Steelhead Trout Fillets (4 pieces) with skin

The Gourmet Farm Girl BBQ Rub (or your favorite)
The Gourmet Farm Girl Mission Extra Virgin Olive Oil (or you favorite)

Preheat grill to 425 degrees

This recipe can be done in a oven proof skillet (an iron skillet is best) as well as the grill. Just follow the instructions as if you were grilling.

Sprinkle seasoning over each fillet; drizzle with oil. Place the fillets skin side up on a hot well oiled grill to form grill marks. Cook fish for 3-4 minutes (do not move the fillets during this time, they will loosen on their own) when fish is ready to flip, turn to skin side down and continue to cook for 2-3 minutes until flaky.

Remove and plate; cover with foil allow to rest for 1-2 minutes before serving

Serves 4-5

Just like eating out...

This is a great recipe for making your own chicken nuggets. Your getting all the flavor and crunch  with tender white meat on the inside and avoiding the fat from deep frying and added preservatives.

They can be made ahead of time and popped in the oven when your ready to bake them off.

Your family will love them!



Homemade Chicken Nuggets

By The Gourmet Farm Girl

 

 

 

 





2 boneless skinless chicken breasts
1 cup buttermilk (optional)
1/2 cup flour
2 egg
2 teaspoons milk
1/2 cup plain bread crumbs
3/4 cup Panko breadcrumbs
1 teaspoon granulated garlic
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon black pepper
1/4 cup light extra virgin olive oil
Salt to taste


Cut the chicken breasts into bite size chunks; about 1 inch or inch and a half. Place the chicken in a zip seal bag with the buttermilk. Marinate the chicken in the refrigerator for 30 -60 minutes; this step is optional.

Place the flour, garlic, paprika and pepper in another zip seal bag; set aside. Beat the eggs and the milk in a medium size bowl; set aside. Mix together the bread crumbs in a medium size bowl; set aside.

When ready to bread the chicken, remove from the buttermilk and place a few pieces of chicken at a time in the bag of flour and seasonings; shake to coat. Remove and tap off any excess; dip each piece into the egg wash then roll in the bread crumbs and lay out on a sheet pan or large plate. When finished, place in the refrigerator for at least 30 minutes or up to several hours. (This will set the breading and keep it from falling off while baking)



Preheat oven to 375 degrees

Pour the olive oil onto a heavy baking sheet with edges and coat the entire bottom of the pan. Place the pan in the oven for 1 minute to heat. Place the nuggets onto the pan and return to the oven for 15 minutes; remove and turn the nuggets over, return to the oven for an additional 5-7 minutes or till cooked through.

Place the nuggets on paper towels for a minute before serving; plate and salt to taste. Serve with your favorite BBQ Sauce or Honey Mustard

Makes about 24 nuggets 
 

Lookin Good...

 The Gourmet Farm Girl Soup Mixes have a brand new look.



 

Complete with Nutritional  information

 (very healthy by-the-way) and bar coded.

 

Same price of $8.00 per mix, has the recipe on the back of the label. Five flavors to choose from; Spicy Bean (shown in picture) Traditional Chili, Lentil, Split Pea and Gourmet Bean Blend. Each mix has it's own seasoning pkt. and  yields between 8-10 servings.

 

All you do is add the fresh ingredients and the love...



I will be sampling at the New Albany's Winter Market next Saturday February 23rd. from 9:00am to noon at the Church of the Resurrection, 6300 Dublin Granville Road in New Albany.
Stop by and taste all the vendors great food samples and stock up...this is the last winter market.
   

 

 

Farm Girl Jambalaya...

  With yesterday being Fat Tuesday and the beginning of Mardi Gras I thought about all the great foods that go along with it. So I decided at the last minute to make my own unique Jambalaya. Without making a trip to the market I found what I needed in the freezer and in my pantry to make a Jambalaya with a northern farm girl twist. 

 

The only difference I made was to use bratwursts in place of sausage and wild rice in place of traditional white rice. The brats I used were from a market in my home town Bucyrus, they make a wonderful traditional German brat. These were the ones I grew up with on the farm. They have a distinctive flavor but are very close to sausage. The wild rice was a nice twist, it gave it a different texture and a whole grain taste.  

 

 Jambalaya

By The Gourmet Farm Girl

1 1/2  quarts water
1 14.5 low sodium chicken broth
1 pound smoked ham (with bone)
   or add pre-cooked smoked ham when adding the other meat
4 -5 cloves garlic (peeled and smashed)
1 teaspoons brown mustard seed
1 teaspoon dried basil
1 Tablespoon dried parsley
1 teaspoon French tarragon
4 chicken thighs
1/2 pound bratwursts links
1 medium onion chopped
1 leek chopped
1 teaspoon cracked black pepper
3 bay leaves
splash of white wine
1 cup wild rice
Hot Sauce or hot pepper flakes


In a large stock pot bring the water and broth to a boil and add the ham bone, cover and cook over medium heat for 45-50 minutes or until the meat pulls from the bone; remove bone and meat and allow to cool.

Add to the broth the garlic, mustard seed, basil, parsley, tarragon and chicken thighs; cover and cook over medium low heat for 45- 50 minutes or until the meat pulls from the bones. Remove from heat and strain; reserving the broth; allow chicken to cool.

Add the onion, leek, pepper, and bay leaves to the broth; reduce heat to simmer, tilt the lid and cook for 20-30 minutes or until the vegetables are tender.

While the broth simmers, pick the meat from the ham bone and pull the chicken from the bones; add to the broth. Cook the bratwurst in a small skillet until just cooked through; 12-15 minutes. Remove and slice into bite size pieces, add to the broth.

Deglaze the pan with a splash of white wine and add to pot. Add the rice and a pinch of pepper flakes; cover and cook for 35-40 minutes.
Note: do not remove the lid during this time; if the rice needs to cook longer cover it again for an additional 5-7 minutes.

Serve with additional hot pepper flakes or hot sauce.

Makes 8-10 servings 
 
  

The Warmth of Homemade Soup...

Lentil and Vegetable Soup

By The Gourmet Farm Girl

4 slices smoked bacon (chopped)

1 tablespoon butter

2 stalks celery (chopped)

1 leek or onion (chopped)

1 small Chinese eggplant (chopped) optional

2 medium carrots (chopped)

2 quarts chicken stock or vegetable broth

2 small potatoes (chopped)

3 bay leaves

1 teaspoon dried thyme

1/2 teaspoon granulated garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 cups lentils

1 teaspoon sea salt

1/2 teaspoon cracked black pepper

(or salt and pepper to taste)

In a large stock pot over medium heat brown the bacon till almost crisp; remove the bacon pieces and drain on a paper towel. Reserve 1-2  tablespoons bacon fat in the pot.

Add the butter, celery, leek, eggplant and carrots, cook for 4-5 minutes. Add the stock, potatoes, bay leaves, thyme, garlic, oregano and basil, reduce heat to simmer and cook for 10-15 minutes or until vegetables are tender.

Add lentils and continue to cook till lentils are soft; 20-30 minutes, stir often. Return the bacon pieces to the pot, add salt and pepper. When ready to serve remove the bay leaves and top with sour cream and fresh parsley.

Serves 6-8

 

Mussels, Mussels, Mussles...

I bought a 5 pound bag of mussels recently. That's a lot of mussels for two people...what was I thinking? So here are several of the recipes I created using these delicious little sea creatures.

Mussels with Pasta, Fresh Spinach and Cheese

By The Gourmet Farm Girl

 

 

2 servings of fettuccine pasta cooked
1 tablespoon butter
1-2 tablespoons extra virgin olive oil
3-4 cloves garlic minced
1 quart chicken stock
1/2 teaspoon dried basil leaves
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
1 1/2 pounds fresh mussels
1 cup fresh spinach (packed)
1/2 cup shredded Italian blend cheese
pinch of dried red pepper flakes


Cook pasta according to package directions for al dente; drain and set aside

In a deep skillet melt the butter and oil together over medium heat; saute the garlic for 30-40 seconds till just fragrant. Add the chicken stock, basil, parsley and pepper. Bring the broth to a boil; add the mussels. Cover and cook for 2-3 minutes till mussels open, discard any that do not open.
Stir in the pasta and fresh spinach, cover and steam on low heat for 1-2 minutes.  Remove from heat and top with the cheese blend and pepper flakes. Serve with some crusty bread for dipping.

Serves 4-5

Note: whole wheat, spinach pasta or herb flavored pasta like rosemary, basil or garlic would work well with this recipe.
 

Saturday Night Supper!

 

Steamed Mussels in Basil Pesto

 and Red Wine Broth

By The Gourmet Farm Girl

 

 

6-7 roasted garlic cloves smashed

1 Tablespoon Butter

2 Tablespoons Extra Virgin Olive oil or

   (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)

2 green onions chopped

2 14.5 oz cans low sodium chicken broth

1 14.5 can diced tomatoes

1 Tablespoon Basil Pesto

2 sprigs fresh oregano

1/2 teaspoon cracked black pepper

1 1/2 pounds mussels

1/2 cup red wine (use a good one)

5-6 stems of Flat Leaf Parsley (chopped)

Grated Parmesan Cheese (use a good one)

 

 

Pre-heat oven to 375 

 

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

 

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

 

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

 

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

 

Garnish with the chopped parsley and grated cheese; serve immediately with some crusty bread for dipping.

 

Serves 2-4

 

Enjoy!

 

Meet me at the Market...

New Albany Winter

Farmers Market

9:00 - noon

Saturday, January 26

Ministry Center of the Church of the Resurrection

(6300 Dublin-Granville Road)

 Merchants at the January 26 Market…

Latshaw Apiaries

Maple Mist Farm

The PieMan

Pitabilities

Earthinarts

Sunbeam Family Farm

Linda’s Sweet Confections

Huse Family Pistachios

Aboxa Fudge

Jorgensen Farms

Golden Life Dog Food

Divine De-lites

JC’s Sweet Ice Tea

Silver Bridge Coffee Company

Swisher Creek Alpaca Farm

Eban Gluten-free Bakery

The Gourmet Farm Girl

Josie Harris Baked Goods

Cupnest

Gardening 365

Bungalow Blooms

Lucky Cat Bakery and Farm

Fresh Harvest Farm

Paintings by

Kristin “Korki” Bowen

Hayley Gallery

Oink, Moo, Cluck

Charlotte & Olivia’s

Sublime Ice Creams

Truffle Tramps

Sharpening on Site

Unkle Timz Salsa

 

See you there!

The Gourmet Farm Girl