What a Lovely Couple...

 

Look at these two beauties outside my kitchen window on this cold winters morning

 



A Thought for Today...

Promise only what you can deliver

Then deliver more than you promise...

ENJOY your day!

The Gourmet Farm Girl

The Warmth of Homemade Soups...

Lentil and Vegetable Soup

By The Gourmet Farm Girl

 

2 cups lentils

2 quarts chicken stock

5 slices smoked bacon (chopped)

1 tablespoon butter

2 stalks celery (chopped)

1 leek (chopped)

2 small potatoes (chopped)

3 bay leaves

1 teaspoon dried thyme

1 small Chinese eggplant (chopped)

2 medium carrots (chopped)

2 teaspoons sea salt

1 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 2-3 tablespoons bacon fat in the pot.

Add the butter, celery and leek; cook for 5-6 minutes; add the eggplant, carrots, salt and pepper; cook for 5-6 minutes; add the stock, potatoes, bay leaves and thyme; reduce heat to simmer and cook for

10-15 minutes till starting to tender.

Add lentils and continue to cook till lentils are soft; 20-30 minutes; stir often. Return the bacon pieces to the pot. When ready to serve remove the bay leaves and top with sour cream and fresh parsley.
Crusty bread goes well with this meal.

Serves 6-8

New Product from The Gourmet Farm Girl's Soup Mixes 

Lentil Soup Mix

 Complete with seasoning packet and lentils, you add the fresh ingredients and have a wonderful healthy homemade meal!  

(Recipe is simplified on packet) 

Need a New Appetizer Idea...

Roasted Cashews and Asiago Chicken Spread

 with Fresh Herbs

By The Gourmet Farm Girl

2 medium size boneless skinless chicken breasts

3 cloves roasted garlic

1/3 cup roasted cashew halves

2 tablespoons butter

1 small red pepper

1/3 cup real mayonnaise

3 green onions

1/3 cup Asiago cheese (shredded)

5-6 large basil leaves

1/4 cups cilantro leaves

pinch of salt and pepper

Assorted crackers or toasted baguette slices

Bring 2 quarts water to a boil and poach chicken for 7-10 minutes till cooked through; remove and drain. Allow chicken to cool then tear into a few large chunks.

While chicken is cooling; melt the butter in a small saute pan; roast the garlic and cashews over medium high heat for 1-2 minutes till just warm and slightly browned. (Be careful not to burn)

Place all the ingredients into the large bowl of a food processor and pulse till just blended.

Refrigerate for several hours before serving.

Serve with toasted baguettes, pita chips or your favorite cracker.

Serves 15-20

ENJOY! 

Heart Healthy Recipe...

This recipe is simple, full of flavor and good for you foods. The latest NEW product by The Gourmet Farm Girl. All soup mixes are designed to be simple; you add a few common pantry items and fresh vegetables. The seasoning is in the mix; combine the ingredients and fill your home with the wonderful aroma of  homemade soup on the stove.  

Gourmet Blend Bean Soup 

By The Gourmet Farm Girl

2 Quarts low sodium or regular chicken stock

1/2 cup chopped red onion

1/2 cup chopped celery

1 medium size potato chopped

1 cup chopped cabbage or bok choy

2 14.5 oz cans or 1 28 oz can diced tomatoes

1 cup chopped cooked ham or chicken (optional)

Bean mixture and season package

Bring the stock to a boil; add the bean mixture, season package, potatos, celery and onions. Reduce heat and tilt lid; cook for 1 hour.  Add the tomatoes, cabbage and meat of your choice. Continue to cook for an additional 30-40 minutes or until beans are tender.

Garnish with fresh chopped parsley or cilantro.

Makes 10-8 oz servings

ENJOY!

 The recipe used the Urban Chefs diced tomatoes. A product made right here in Columbus Ohio! 

New Product...

NEW SEASONING BLEND...This is a wonderful combination of herbs and spices that compliments lamb. It also works well with fowl or game.  

Order through the  ETSY  link on my Facebook page The Gourmet Farm Girl or through this blog site through the ETSY link on the right side of page.

All my seasoning blends are available at The Ohio Herb Education Center, Gahanna, Celebrate Local at Easton Town Center Mall and The Delaware Community Market, Delaware. 

ENJOY your day!

The Gourmet Farm Girl

Curries...

When growing up on the farm, the thought of Indian cuisine was out of the question, unless one was to make it yourself. There may of been a restaurant somewhere in the state of Ohio...but not where we lived and not as abundant as they are now in the Columbus area.

My husband gave me several cookbooks for Christmas this year (imagine that!) One of his favorite foods is Indian. This recipe come from the book by Raghavan Iyer, The Gateway to Indian Cooking 660 Curries. It's a HUGE book and full of great recipes, here is my first dish, I followed the recipe almost exactly; the only difference is with the cinnamon. (see below) It is full of flavor and a bit hot, but very delishes.

Chile-Smothered Pork

with Vinegar

By Raghavan Iyer

 660 Curries

1/2 cup cider vinegar or malt vinegar

1 tablespoon cumin seeds

8 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick)

8 medium size cloves garlic

8 dried Thai or cayenne chiles, stems removed (I was lucky...I had some dried chiles from my garden)

1 cinnamon stick (3 inches long) I used 1/2 teaspoon ground cinnamon

1 pound boneless pork loin, cut into 1 inch cubes

1 teaspoon coarse kosher or sea salt

1/2 teaspoon ground turmeric

2 tablespoons canola oil

2 tablespons finely chopped fresh cilantro leaves and some for garnsih

Pour the vinegar into a blender jar, add the cumin seeds, ginger, garlic, chiles and cinnamon. Puree, scraping the sides as needed to form a pulpy gritty paste that smells potent-hot.

Place the pork in a bowl and pour the paste over it. Sprinkle with salt and the turmeric; stir and refrigerate covered for at least 30 minutes or overnight to allow the flavores to mingle. 

Heat the oil in a medium size skillet over medium high heat. Add the pork, marinade and all and cook uncovered, stirring occasionally until it is browned; 10-12 minutes. Note: the meat will stew initially; then once the liquid evaporates, it will sear and brown)

Pour in 1/2 cup water and scrape the bottom of the skillet to deglaze it. Reduce the heat to medium low, cover and simmer, stirring occasionally until the pork is tender, about 15 minutes (or less)

Stir in the cilantro and serve.

NOTE: I served it over rice and with some brussel sprouts sprinkled with curry powder; broiled with some cannola oil and deglazed with white wine. 

  



Potatoes were an everyday dish on the farm table when I was growing up. The potato is so versatile and in this particular dish.. colorful! I came upon a bag of tiny red, purple and whiteskin potatoes while shopping. I just had to make a veggie melody with them. Here is what I came up with!

Very easy and tasty!

Roasted Veggies

By The Gourmet Farm Girl

1 pound mixture of small potatoes (reds, purple and whites)

2 tablespoons butter

6 cloves fresh garlic chopped

6-7 small yellow and red tomatoes or 1 cup cherry tomatoes

olive oil

salt and pepper to taste

fresh parsley chopped or rosemary

Boil potatoes in just enough water to cover them; add the butter while cooking.

When potatoes are soft enough that a small knife slides through; drain and pour onto a edged cookie sheet. Drizzle with olive oil; salt  pepper

Broil for 1-2 minutes till potatoes and garlic start to brown; toss,  then add the tomatoes and continue to broil till the tomatoes are charred about 1 minute (or more is necessary)  

Remove from oven and toss with chopped herbs; serve while hot!

Makes 4 servings

ENJOY! 

Winter's Comfort Food....

When I was growing up on the farm I remember my mother making a potato soup with the biggest (rivels) dumplings on top. Grandma called them rivels, they are the same as dumplings. 
 It was a wonderful bone warmer after chores on a cold winter evening. I made the same dumplings and my Chicken Noodle Soup recipe for a winter comfort food!

 Chicken and Dumplings

By The Gourmet Farm Girl

1 whole chicken (4-5 pounds)
2 quarts homemade chicken stock (see below)
2 stalks celery chopped plus some of the light green leaves
2 medium size carrots peeled and chopped
1 small onion chopped
2 tablespoons of fresh chopped parsley or 1 tablespoon dried
2 cups egg noodles
Salt and pepper to taste

 Rinse the chicken in cold water and place in a large stock pot with enough water to cover the bird; about 2-2 1/2 quarts; salt lightly. Bring the stock pot to a boil; reduce heat to medium and cook the chicken for 40-45 minutes till the meat come off the bone easily

Remove the bird from the broth and let cool on a large plate. Skim off any foam from the broth and strain through a colander or cheesecloth to remove the partials. Return the broth to the stock pot and add the chopped celery, onions, carrots; parsley, salt and pepper. Simmer for 30-40 minutes till vegetables are tender.

While broth is simmering, pull the meat form the bones and set aside

Turn heat to medium-high and add 2 cups of your favorite egg noodles; cook for 8-10 minutes or till noodles begin to soften; add the cooked chicken and simmer for 8-10 minutes longer

(Remember the chicken is already cooked; just need to heat it through and let flavor up)

Note: If using other chicken such as rotisserie or cooked chicken breasts the same applies

Dumplings/ Rivels: In a medium size mixing bowl whip 6 eggs; add a pinch of salt and gradually add enough flour to the eggs till a stiff dough forms. (Approx. 1- 1 1/4 cups)  

With a spoon dipped into the hot broth; scoop dough and dip the spoon back into the broth till the dumpling comes off the spoon. (you may need to give it a push) repeat until you have enough dumplings to your liking.

Dumplings cook in 3-5 minutes

Note: the longer the dumplings cook the bigger they get.

ENJOY!  

Serves 6-8

The Time Has Come...

As time passes us into another year...

as the sun sets upon this day 

May we count our blessings and remember all the good things

 that came our way.

May we put to rest the things that were not...

Take upon yourself to be true and the best you can be all though the year...welcome 2012!

Happy New Year Everyone!

The Gourmet Farm Girl

Have Leftover Ham?

Ham and Split Pea Soup

By The Gourmet Farm Girl 

1 large ham bone with meat or 3 ham hocks

2 quarts water

2-14.5 oz.cans chicken broth

1 medium size onion (peeled and cut into quarters)
1 medium size onion chopped

3 bay leaves

3-4 gloves garlic (chopped)

3 stalks celery with leaves (chopped)

1 pound split peas

salt and pepper to taste

 

 

In a large stock pot add the water, broth, ham bone, onion quarters, bay leaves and celery; bring to a boil and then reduce to a low boil for 45-50 minutes or till the meat is falling off the bone.

 

 

Turn off heat and pull the ham bone out of  the broth. Let cool, pull meat from the bone and set aside.

Discard bone and any fatty pieces

 

 

Strain the broth through a colander to remove the large  pieces of vegetables. Return the broth to the stock pot and add the split peas to the broth along with the bay leaves and chopped onion. Cook over medium heat till the peas are soft and tender; 30-40 minutes. Add the ham pieces and continue to simmer for 10-15 minutes. Remove bay leaves before serving

Salt and pepper according to taste.

 

 

Serves 6-8

ENJOY!

A Celebration Cake!

 Pineapple Upside Down Cake with Rum Glaze
 Baked in Cast Iron

By The Gourmet Farm Girl

 

1/2 fresh pineapple sliced into 5 thick slices

8-10 fresh dark sweet cherries (pits removed)

2 stick butter (room temperature)

3/4 cup sugar

5 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

1 teaspoon salt

3/4 teaspoon baking powder

1/4 cup brown sugar

3/4 cup dark rum

1 pint whipping cream (optional)

Preheat oven to 350 degrees

Reserve 1/4 stick of butter

In a large mixing bowl cream together with an electric mixer the remaining butter and sugar; add eggs one at a time till blended; add vanilla and set aside

In a separate bowl combine the flour, salt and baking powder. Add the dry mixture to the wet mixture and blend till smooth.

In a 10 inch cast iron skillet, over medium heat melt the 1/4 stick butter; add the brown sugar and place the slices of pineapple on top of sugar. Saute till they begin to carmmelize; about 3-4 minutes.
Place 1-2 fresh cherries in the center of each pineapple slice and pour the rum over the top. Continue to cook for 1-2 minutes. Remove from heat and let cool for 5 minutes before adding the batter.

Add the batter to the iron skillet and bake for 30-40 minutes or until a toothpick come out clean.
Let the cake cool for 7-10 minutes before unmolding. Run a knife around the edge of the pan; place a large plate over the pan and carefully flip over the cake; let rest for 1-2 minutes until it releases.

Garnish with additional fresh cherries on top

Whip the cream in a cold bowl adding enough powdered sugar to sweeten. Add 1 teaspoon vanilla extract and serve with the cake.

ENJOY!

Serves 8-10


       

   

Merry Christmas!

May the Joy of this Holiday Season be with you through out the New Year to come...

"Thanks be to GOD for his indescribable gift"

 2 Corinthians 9:15

I sincerely hope your season was special...

may Peace be with all of you!   

The Gourmet Farm Girl

Savory and Sweet...

 Phyllo Wrapped in Porchetto, Ham

and Cheese with Fig Jam 

By The Gourmet Farm Girl

5-6 slices Porchetto

5-6  (thin) sliced Smoked Ham  

1/2 cup chopped fresh spinach

3-4 slices thin sliced provolone cheese

or 1/3 cup Blue Cheese crumbles

3-4 tablespoon Fig Jam

1 roll Phyllo Dough

1 stick melted butter

Preheat oven to 350 degrees

Melt butter in a glass 2 cup measure and set aside; assemble all ingredients before beginning to make the roll. Unwrap Phyllo dough and place a damp towel over the dough to prevent drying out.

Begin by brushing each sheet with melted butter; working from the edges towards the center. When all layers are brushed with butter and stacked spread the fig jam onto the dough.

Place the slices of porchetto on top of the jam followed by the cheese, spinach and top with the ham slices. Gently roll the dough and place seam side down on a parchment lined cookie sheet.

Brush the top and sides of roll with remaining butter.

Bake for 30-35 minutes or till dough is golden brown.

Slice and serve warm

Yields 12 slices 

ENJOY! 



Holiday Shopping Fun!

If you live in the Central Ohio area stop by Vito's Wine Bar in downtown Delaware on Tuesday December 13th

from 6:00-8:00 pm. 

There will be wine tasting and a sampling of The Gourmet Farm Girl's Spice blends on fresh homemade breads and unique gift ideas for the holidays.  Including vintage container candles,  vintage canning jar soap dispensers and wine bottle candleabra's.

Premier Jewelry will be on site also with beautiful gifts!  

Vito's Wine Bar   

30 South Sandusky Street Delaware, OH 43015-2327
(740) 368-8486

Have a great day!

ENJOY!

Springerlets

Springerlets

By The Gourmet Farm Girl

If you come from German decent; you most likely know about Springerlets.

This recipe has been in my family for at least 100 years or more. The unique flavor profile in this cookie is Anise oil. If you like black licorice, you will like this cookie.  It does require a Springerle rolling pin that looks like this. (They are available on the Internet)

4 cups flour sifted

1 pound bag powdered sugar

4 large eggs

1 teaspoon baking powder

1 teaspoon anise oil

In a large mixing bowl measure out all dry ingredients and sift together.

Beat the eggs in a separate large mixing bowl for 15 minutes; add the anise oil then slowly add the dry mixture and blend.

Cover bowl with a kitchen towel and chill for 2 hours

Preheat oven to 325 degrees

Roll out dough with a regular rolling pin to about 3/4 -1 inch thick; finish rolling with the springerle rolling pin to get the designs on top. Cut edges with a knife (or I used a jagged cheese cutter)

Place cutouts on a greased cookie sheet and let stand for 2-3 hours or until a light crust forms on top.  Bake for 8-10 minutes or till lightly brown on the bottom.

Makes 3 dozen cookies

Note: These cookies dry out quickly; to keep them moist, place a slice of fresh bread in an airtight container with the cookies. Replace as needed.

If you like them dry; they go very well with a hot cup of rich black coffee.

ENJOY!

The Fresh Cut Christmas Tree...

When I was a young girl growing up on the

farm my best friend lived just a few miles away or a walk through our woods that was joined with her family's woodlands. There are many special memories of the Christmas season that our families shared. I especially remember the fresh pine tree that adorned their home. It was dug up from the woods and carefully preserved in order to replant it after the Holiday season.  

  

It is no surprise to me that my fellow farm girl friend is the proprietor of a Christmas Tree Farm.

If you would like to find a fresh cut tree to adorn your home this Holiday season visit Millstone Tree Farm in Jamestown Ohio Located at 2435 State Route 72, their phone number is 937-453-2606.



You can cut your own or purchase a pre-cut tree in many varieties which include Scotch Pines, White Pines, Cannon Fir and Blue or Norway Spruce.  

There hours are from 9:00am-5:00pm on Saturday's and Sunday's through December 18th.

For additional information  on pricing and other activities on the farm visit there website at www.millstonetreefarm.com

ENJOY Your Tree!

and 
 Merry Christmas!

 

A Christmas Appetizer

I have made this appetizer many times in varies combinations. This combination works well for the Holiday season with the beautiful red peppers and green basil.

Holiday Antipasto Skewers

By The Gourmet Farm Girl

2 pounds hot or mild Italian sausage links (fully cooked)

uncooked sausage links can be used also (cook according to pkg directions)

2 14 ounce cans Artichoke hearts (halved)

1 15 ounce jar sun dried tomatoes (in oil)

1 12 ounce jar roasted red peppers

1 pound fresh mozzarella cheese 

1 small bunch fresh basil (at least 20 leaves)

20 6-8 inch wooden skewers 

Slice the mozzarella cheese while cold and cut into chunks; allow to warm to room temperature

Cut red peppers into 20 pieces; set aside

In a large skillet over medium low heat add 3-4 tablespoons water and warm sausage links; remove and when cool enough to handle cut into chunks.

Place on each skewer one of each;  red pepper, basil leaf, cheese, sausage followed by 2-3 pieces of sun dried tomatoes and place one artichoke heart on the end.    

Stack skewers onto a plate and drizzle some of the oil from the sun dried tomatoes over the top.

NOTE: This recipe is best served within 30 minutes after completed. Can be served cold if necessary

Black olives compliment this appetizer also

Yields 20

ENJOY!





The Little Things that Bring Happiness...

It is the 4th day in the month of December in central Ohio and would you believe I picked fresh lettuce, beets and onions from my garden? I have been covering them each night; protecting them from the freezing temperatures. The new growth of lettuces came up from seed, the beets are from my spring planting and were the small ones left in the ground. The onions are from a late second planting. Picking this bounty brought about a pure and simple happiness to my Sunday afternoon... 

To watch the corn grow, or the blossoms set; to draw hard breath over the ploughshare or spade; to read, to think, to love, to pray, are the things that make men happy.

John Ruskin

ENJOY  Your Day!

The Gourmet Farm Girl

New Product...

Just in time for the Holiday's...Cranberry, Thyme and Peppercorn Infused Vinegar Blend.

Makes a wonderful salad dressing! 

Order through email if local to central Ohio gourmetfarmgirl@yahoo.com or online at www.Etsy.com  on The Gourmet Farm Girl blog site

All products available at The Ohio Herb Education Center in Gahanna

Delaware Community Market  in Delaware and 

Celebrate Local at Easton Town Center, Columbus

This product along with others will be sampled to the public at  the Celebrate Local store in the Easton Shopping Center Mall, Sunday December 11th from 1:00-3:00 pm. 

Stop by for some great Ohio Proud food samples and gift ideas!

ENJOY Your Day!

The Gourmet Farm Girl

No Bake Cookies Have a New Flavor...

Let the baking begin...or should I say the non-baking. This recipe has a different twist to the non-bake cookie or cereal bar cookie.  I made some with chocolate and some without. On the ones with out the chocolate chips, I drizzled  extra honey over the top.

Non- Bake Granola Cookies with Honey, Chocolate

 and Peanut Butter

By The Gourmet Farm Girl 

6 cups Great Grains Cereal with Pecans

1 cup natural peanut butter (creamy or with nuts)

1 cup pure honey

1 cup dark chocolate chips or milk chocolate (optional)

Spray with cooking oil a 9x12 glass baking dish

In a large skillet warm the honey and peanut butter over low heat; stirring gently till incorporated.  

Remove from heat and stir in the cereal till coated; add the chocolate chips and stir gently till mixed. 

Pour into the baking dish and refrigerate for several hours or overnight before cutting.

Yields 12-15 bars depending on how big (or little) you cut them.

ENJOY!

Note: Rice Krispies works well with this recipe also

Holiday Breakfast...

Impress your family or house guests this holiday season with this delicious and easy breakfast using frozen puff pastry.

This recipe makes two servings at a time; you will need to repeat for additional servings.

Serve with a fresh cut fruit salad.

Puffed Pasteries with Poached Eggs and Smoked Salmon

By The Gourmet Farm Girl

2 fresh eggs poached (fried or scrambled will work also)

2 frozen puffed pastries (baked according to package directions)

2-4 ounces smoked salmon (bacon bits or ham will work also) 

4-5 tablespoons shredded cheddar cheese (or melted cheese)

2-3 teaspoons capers

Remove baked pastries from the oven and remove the top (lid) place some of the cheese in the hot pastry shell to melt. Poach eggs; when done place the poached egg into the pastry on top of the melted cheese. Top with additional cheese and slices of smoked salmon; garnish with capers.
Top each pastry with the lid

Serve immediately

ENJOY!

Note: to poach an egg; simple bring several cups of water to a low boil; add 1 teaspoon vinegar. Slowly pour the eggs into the hot water and let cook for 3-3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Remove any of the white membrane from the edges. Salt and pepper lightly. 

Have Leftover Turkey?

 

Turkey a la King

By The Gourmet Farm Girl

2 cups leftover turkey cut into pieces
2 cups chicken broth
1 bay leaf
½ cup dry white wine
2 Tablespoons vegetable oil
2 Tablespoons butter
2 cups chopped or sliced mushrooms
½ small white onion chopped
1 cup frozen peas
3 Tablespoons chopped pimentos or chopped red bell pepper
2 Tablespoons cornstarch
4 Tablespoons cold water
½ cup milk or half and half
Pinch of cayenne
Pinch of sweet paprika
Salt and pepper to taste
Chopped fresh parsley or dried parsley

In a deep skillet melt the oil and butter; add the onions and mushrooms cook for 5-7 minutes till tender. Stir in the chicken broth, wine and bay leaf; simmer for 8-10 minutes on low heat.

Mix the cornstarch into the cold milk or half and half and set aside.

Stir in peas, pimentos or peppers, add cayenne and paprika;  simmer for 1-2 minutes till heated through; gently stir in the milk mixture to thicken; salt and pepper to taste.

Garnish with chopped parsley

Serve over baked biscuits, noodles or mashed potatoes.

Serves 4-6

A Family Tradition...

Holiday Stuffing

By The Gourmet Farm Girl

10-12 cups dried bread (cubed)

1 cup celery plus celery leaves chopped (light green ones)
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside

In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth
Cover dish with foil for the first 30 minutes for a moist dressing (if desired)   

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown and crunchy on top.

Serves 8-10

ENJOY!

Easy and Delish!

Farm Girl Peach Crumble

By The Gourmet Farm Girl

7-8 fresh medium size peaches sliced
(reserving 5-6 slices for garnish)

½ cup brown sugar
¼ cup all purpose flour
½ cup rolled oats
1 teaspoon cinnamon
½ cup chopped pecans
6 tablespoons butter
½ cup Home Made Granola (optional; see recipe for granola in archives)
or 1/2 cup store bought granola

Preheat oven to 400 degrees

Using a fork, mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 2 tablespoons butter till crumbly.

Spray a 9x9 glass casserole with cooking oil; pour half of the crumb mixture into the dish; drop the remaining 4 tablespoons of butter over the crumbs

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumbs and granola.

Bake for 30 minutes; remove and garnish with fresh peach slices; return to oven for an additional five minutes. Remove and let cool for 8-10 minutes; serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.

Note: Apples and Pears work well with this recipe also.

~ENJOY!~

The Final Days of Autumn...

Autumn officially ends on Dec 20th, yet nature is slowly showing us the signs of a new winter

 that is soon to come...

The Moon comes early...

The Mums show off the last of their color...

As with the bushes...

The Gardens sit empty...

The Trees no longer shade the yard...

Nature is painting for us, day after day, pictures of infinite beauty if only we have eyes to see them.

 John Ruskin

ENJOY your day! 

Great Bread Recipe for the Holidays...

I came across this bread recipe earlier this year in Country Living Magazine. As I have done so many times before...I tore out the page with the recipe and stacked it on top of all the others I have in my kitchen. I do however go through them on occasion for inspiration. I like to add or take out ingredients to make it my own.

This bread recipe is vary basic and there is not much that can be changed, although the inspiration came when I figured out that this bread can be made with numerous combinations of seasonings. The recipe calls for rosemary, sea salt and a drizzled of extra virgin olive oil. I added extra flavor with Butter Infused Olive Oil and the next time I'm going to split the dough into two loaves and add salt, parmesean cheese and Basil Infused Oil and the other loaf with salt, Sage and extra virgin olive oil.  This recipe could be sweetened with Maple Syrup over the top too.

Give it a try and let me know what combination you come up with!

Rustic Herb Bread

By The Gourmet Farm Girl

 

2/3 cup half and half (or whole milk)
1 cup water
1 tablespoon superfine sugar
1 ounce fresh active yeast
5 cups bread flour (sifted)
Fresh rosemary
1 1/2 tablespoons coarse sea salt
plus extra for the top
Extra Virgin olive oil or Butter Infused olive oil


Sift and measure flour into a large mixing bowl with the salt; set aside

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees)
Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour)
On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

Preheat oven to 400 degrees

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

Let cool on a wire rack before slicing.  Serve with extra oil for dipping!

ENJOY! 

Make 8-10 servings