North South Soup...with Glory Foods

Vegetable Soup with Blackeye Peas and Sweet Potatoes

By The Gourmet Farm Girl


I have made many pots of soup over the years and veggie soup is a family favorite. Since I have some new freezer beef I decided to make a pot using the stew meat. I also decided to try something different; as I stared at my panty shelves the can of Glory Foods Seasoned Southern Style Blackeye Peas said “use me in the soup” so I have created a new soup recipe combining the North and the South. I had some sweet potatoes on hand so I replaced the white potatoes with the sweet potatoes

The blackeye peas are made by a local company here in Columbus specializing in Southern Style cooking; I always try to use local products whenever I can. The smokey flavor and texture of the blackeye peas was a nice addition.

2-2 ½ lbs Stew Meat

3 t. extra virgin olive oil

2 garlic cloves minced or 1 t. garlic powder

1 t. dried basil

1 t. sea salt (or to taste)

2 T dried parsley or fresh chopped

½ t ground black peppercorns (or to taste)

1-2 beef bouillon cubes (optional)

3 14 oz cans beef broth

1 14 oz can vegetable broth

½ medium white onion

½ medium red onion

2 bay leaves

3 stalks celery and some of the light leaves

2 stalks carrots chopped

2 medium size sweet potatoes

1 15 oz can of blackeye peas                                                                           
1 can corn (or 2 ears of sweet corn blanched and cut off the cob)
1 small yellow zucchini
1 small green zucchini
1 qt tomato juice

In a heavy stock pot brown the meat in the olive oil on med heat until it starts to turn brown

Add the garlic, basil, salt, pepper, parsley, ½ of the onion and bouillon cubes to the meat and cook on medium heat till the moisture starts to reduce. (Do not let go dry) add the broth and let the meat and seasoning cook until tender 30-35 minutes. Could be less or more time (You will need to taste test to see if the meat is getting tender)

As soon as the meat starts to tender: Add the chopped celery with some of the light green leaves, carrots, bay leaves and the other half of the onion. Reduce heat and let simmer until the vegetables begin to tender; 15-20 minutes longer

Add the corn, blackeye peas, sweet potatoes, zucchini and tomato juice; continue to simmer till all is tender and flavors come together; 15-20 minutes

Serve with some fresh baked bread or crackers and a side salad.

ENJOY!

The King...

Boiled King Crab Legs with Lemon Butter Sauce

The Gourmet Farm Girl

If you enjoy crab legs this is so easy to do at home; all you need is a large stock pot.

Purchase frozen crab legs; I prefer the split legs; makes it easier to crack them open.

2-3 pounds serves 2 people; adjust accordingly if feeding more

Fill a large stock pot with enough water to cover the crab legs and add 1-2 teaspoons of sea salt

Bring the water to a full boil and add the frozen crab legs; return to a full boil for 1-2 minutes then remove and drain. (keep in mind that most  king crab legs have already been cooked and frozen; check first)

Melt 4-5 Tablespoons butter for dipping

Squeeze the juice of ½ -1 lemon over the legs or into the melted butter

ENJOY

Lake Fish

Fried Walleye

By The Gourmet Farm Girl

As I mentioned in Tuesdays post this is one of my favorites and my family’s too.

I lucked out and found some at the market so I rushed home and fried them up for supper.

1 lb Walleye fillets

(I purchased a little over a pound for 2 people; so adjust according to how many people you will be serving; this is plenty of fish, but I indulge when it comes to Perch or Walleye)

You will also need to adjust the amount of breading ingredients needed; the following will give you a guideline, it is very easy to add more.

1/3 cup flour
1 egg
3-4 Tablespoons milk

1 cup Panko Bread crumbs           
½ cup plain bread crumbs
2- 2 ½ Qt’s Peanut oil (I like peanut oil for deep frying; regular vegetable oil will work also)

Cut Walleye into serving size pieces if not already cut; rinse in cold water and drain on a paper towel

In a medium size bowl beat the egg and milk together; mix crumbs together and pour onto a large plate; pour the flour into a Ziploc plastic bag and place 2-3 pieces of fish into the bag and dust with flour till lightly coated; remove and tap off any excess; finish with reaming pieces.

Dip each piece of floured fish in the egg mixture till covered then immediately roll in crumbs till completely covered. Place breaded fish onto a separate plate and finish breading remaining the Walleye.

Heat peanut oil in a deep skillet or a deep fryer till 350 degrees; carefully place a few pieces of the Walleye into the hot oil and fry till golden brown; 2-3 minutes depending on how big the pieces are.

Remove fish from oil and drain on paper towels; salt and serve immediately

Suggestions: I use Gourmet Salts such as Red Hawaiian, Kala Namak, and Murray River Salt and let everyone sprinkle a little of each on individual pieces to try.

ENJOY!

Sixty-five years ago...

Picture of the local Church where my grandparents attended

I found a pamphlet about the Fortieth Anniversary of the Dedication of the St. John’s Evangelical and Reformed Church

Whetstone Township, Crawford Co. Ohio Sunday June 17, 1945

This is the same church where I went to summer Bible school... it was only a few miles from the farm.

From the county land records, my father discovered that this is also the section of land our ancestors purchase when they first came to Ohio; they sold this parcel and purchased the land where the farm remains yet today. This old church is still there too…it has however changed, as all things do…

ACME COFFEE AD

If life today were as simple as it seemed so many years ago...? What would we do?
How would we react? No fast coffee, no fast food...just the pure fact that the TIME it takes to make what you desire is what is most important! 

Think about it!


Enjoy your life!



Post ad from the personal collection by The Gourmet Farm Girl

Fish Tips...

by The Gourmet Farm Girl

When growing up I remember my uncle bringing fresh caught Lake Erie Perch and Walleye out to the farm for my mom. We would flour, dip in egg batter, roll in bread crumbs and fry these beauties up; stacked them high on a huge plate and everyone would eat till we almost burst.

I enjoy most all fish and seafood but I must admit; I think these two are at the top of my list.

I’m heading to the market today to buy some fish and seafood for my new recipes and thought I would share a few tips I have learned over the years.

First thing; if not catching your own; or if you do not live near a coast; purchase fish and seafood at a well know market and don't buy anything more than a day old or at most a couple of days old. Avoid fish or seafood that has been in a display case for extended periods, even if it is on ice. The best thing to do is ask when they were brought in. If there isn't fresh fish or seafood available, buying fish or seafood that has been frozen at sea is the next best alternative.

The flesh on fresh fish should always be firm and should be firmly attached to the bone. Fresh fish should be firm and the flesh should spring back when touched; if buying whole make sure the eyes are bright and clear.

Smell is important; it should have a "fresh sea" smell to it; no strong odors. If it has a strong "fishy" smell, it is not fresh. Always cook within 24 hours after purchasing.

Keep the fish as cold as possible until ready to cook it, store fish and seafood in the coldest part of the refrigerator and rinse it with cold water before cooking

Fresh fish or seafood is marketed in a few different ways. The best way to buy fish for easy preparation is in fresh fillet or steak form. Fillets are normally bone free and steaks are usually cut into serving portion sizes making prep time shorter and easier.

Whole Round - Means that the fish are exactly as they were when caught. The eyes should be clear, the gills bright red, and the skin shiny with tightly clinging scales.

Dressed or Pan Dressed Fish - Fish that have had the scales and entrails removed, and usually the head, tail, and fins are removed

Steaks are ready to cook widthwise slices of large fish.

Fillets are ready to cook sides of fish cut lengthwise from the backbone.

How much Fish or Seafood to Buy?

Whole round fish: 3/4 - 1 lb per person

Dressed - Cleaned: 1/2 - 3/4 lb per person

Fillets or Steaks: 1/3 - 1/2 lb per person

Frozen Fish

Fresh fish or seafood, frozen at sea, is usually fresher than the so called fresh fish bought at store, unless you know the fish was shipped in overnight or within a day. Most fish sold frozen is now cleaned, filleted, and frozen right on the boat within a few hours after being caught preserving its freshness. Frozen fish found in the markets come primarily from Alaska, the North Atlantic, and the Orient.

  

  

Buy frozen fish or seafood where you know the turnover is quick The recommended storage life is three months.

To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours or run tightly wrapped fish under COLD water instead of thawing at room temperature. Cook as soon as possible to prevent the loss of juices.

Avoid Over Cooking!

Resist the temptation to overcook fish; cook till it just flakes. Flaking indicates the fish in becoming very done; remove from the heat before it starts to dry out.

Fish is fully cooked when the color turns from translucent to opaque (usually white) If not sure by looking at it test with a meat thermometer for an internal temperature of 145 degrees.

 Fish is an easy and healthy meal to make, and the ideas on how to prepare them...unlimited!

I'm back...

 

I’m home from my Spring Break!

 Had a great time and it was wonderful to visit some of the local eateries of the Florida coast. I am looking forward to trying some of the great recipes and dishes I discovered.  I was given some great ideas from the owners and chefs and as soon as I purchase what is needed…your lookin at some great dinners and suppers; Gourmet Farm Girl Style!!!Spent 6 days looking at this! 

SMILE!

Good night, and God Bless...

I will be on Spring break for the next week; working on some new projects. New posts will follow beginning the 17th...

 And remember; no one is quaranteed happiness. Life just gives each person time and space. It's up to us to fill it with joy!

Enjoy your day!

Little Bit of History...

Old Advertising Piece for Farm Equipment

By the Shunk Plow Co, Bucyrus Ohio

from the Gourmet Farm Girl's personal collection

 

My research on this piece is interesting; Mr. Shunk was born in 1797 and died 1892

He was born in Somerset Co. Pa. and started building his own carpenter tools and his first wagon by the age of eight.

In 1843 he purchaed a patent to manufacture a certain kind of plow and opened his first plant in Xenia Ohio.

In 1854, Mr. Shunk came to Bucyrus and built a brick shop to manufacture his plows along with the Handy Steel Farm Wagons, steel plows, combination plows, contractors' plows, single shovel plows, potato

diggers, steel plow shapes and steel plow beams made to pattern, gas engine trucks, steel scraper blades, corn harvesters and other steel implements.

I found this picture online from the: List of Photos in the booklet "Beautiful Bucyrus"

"Views in Bucyrus 1911"

The Freezer Beef is here...

Grilled Rib Steaks with Basil Sautéed Mushrooms
The Gourmet Farm Girl

I picked up my freezer beef today and filled the freezer full of some great looking cuts of beef.

My oldest son not only milks cows but raises beef for this particular reason...

 You can certainly buy great cuts of meat at your local market. I just like having the freshness of the beef that is locally butchered with no color or additives.

Just a couple of tips I have learned over the years when it comes to grilling steak.

Choose a steak that has even marbling throughout. Such good cuts are top loin, which are Rib Steaks, Fillet Mignon or T-Bone.

An hour before grilling, baste with extra virgin olive oil or my Italian Flavored Infused Oil and season the steak with your favorite seasoning or my Farm Girl’s House Seasoning Blend. You can also do this the day before, but I don’t really think you gain much by doing so, unless you are getting into 2-inch thickness or more. If you are adding salt and pepper be sure to add a bit more since it tends to fall off when you place on the grill.

The grill temperature is important; if using charcoal, create two areas on the grill: one area of hotter coals for searing the meat, and a cooler one for cooking and keeping the meat warm. For a gas grill, have the heat medium to high range to sear the steak when you place on the grill; but you will want to lower the heat for the cooking portion.

If you have grilled steaks over the years you most likely have your own techniques and you know by looking at it when it’s time to turn it or remove it. But if you want to be more accurate on the doneness of the meat use a small meat thermometer; 140-145 degrees is rare, 155-160 degrees is medium and over 165 to 170 is well.
 If you don’t have a meat thermometer; another technique is to insert a small metal skewer into the center of the steak and when you remove it place it on the tip of your tongue; if it is just warm you have a rare to medium steak; if it is hot your steak is cooked through and well done. Remember to turn only once for each side or you will lose too much juice.

Remove the steak from the grill when it's done, and let it cool for about 5-6 minutes. The cooling process allows the juices to seep out and you will a have a steak with juice and a nice brown crust.

1983

He started young...

Basil Sautéed Mushrooms
The Gourmet Farm Girl

8-10 oz's of fresh Portabella or White Mushrooms       

3-4 T Butter
2-3 cloves of chopped garlic

1 t dried basil or 2-3 Tablespoons fresh chopped basil

1-2 Tablespoons extra virgin olive oil or Italian Flavored Infused oil

Cracked black pepper to taste

Heat the butter and oil in sauté pan over medium to high heat add the seasonings and mushrooms and sauté till tender.

  

Enjoy!

Fish Tacos



Grilled Fish Tacos

By The Gourmet Farm Girl

This whole meal can be prepared on the grill. It is a healthy alternative to fried fish tacos.

 Grilling fish on an open grill can be tricky, place on foil to cook if you prefer to keep the fish from falling apart. 

Cod works well with this recipe because of its dense texture and thickness 

This recipe feeds two people, double or triple if feeding more...

2-3 cod fillets
2-3 teaspoons taco seasoning
1 teaspoon ground cumin
Red onion
Avocados
Sour cream
Shredded cheddar cheese
Chopped lettuce
Sliced tomatoes
Fresh salsa or jar salsa
Flour tortilla shells
Extra virgin olive oil

Prep the vegtables ahead of time, chop, dice or slice to your liking...

Heat the grill to 400-425 degrees

Season the cod fillet on both sides with the taco seasoning and cumin; drizzle with olive oil

 Brush tortilla shells with a light coating of olive oil or spray lightly with vegetable oil

Coat the grill top with vegetable oil (an old dish towel soaked with oil works well for this)

Place the fish oil side down on the grill and close the lid; let fish cook for 10-12 minutes; when ready to flip the fish make sure it is cooked almost through and moves when gently touched

If it is sticking to the grill; close the lid and let cook a few more minutes, flip with a large metal spatula and cook for an additional 2-3 minutes till the fillets are opaque and flakey.

Remove from heat and tent in aluminum foil; at this time place your shells on the grill and heat till light brown on both sides 1-2 minutes

Remove and tent the shells in aluminum foil

When ready to serve place the lettuce on bottom of the shell, lay the cod on top and create the rest of your taco to your liking …ENJOY!

Years ago...

191 years...

I found these old calendars and  Farmers Almanac a long time ago...I came across them when cleaning out a cabinet. It is very interesting looking through them and quite amazing they have survived all these years.

They were written in German and English

161 years ago...

According to the 1849 Farmers & Mechantile Almanac; the month of April will have clear weather thru the 8th of the month then windy and showery thru the -12th.

The 13 -17 will be mild and clear. The 18 & 19 it will rain, 20-24 moderately warm; 25-28th showery; and the 29 & 30th mild

What's your sign?

From the Gourmet Farm Girl's peronal collection

Roasted Pork Loin 

By The Gourmet Farm Girl

 

3- 31/2 pound pork loin

1 14 oz can reduced sodium chicken broth
2 stalks celery with leaves
1 small onion
1 t dried rosemary
1 t dried thyme
1 t dried parsley
1 t kosher salt
1/2 t garlic powder
1 t cracked black pepper
Extra virgin olive oil

Heat oven to 425 degrees

Trim any extra fat off of the loin (if needed) spray a large roasting pan with vegetable spray and place meat in pan; cut onion into chunks, and cut the stalks of celery into pies along with the leaves and surround the pork loin with them; pour the chicken broth into pan

Mull the rosemary, thyme, parsley, salt and garlic together or crush together with the backside of a spoon; sprinkle this mixture along with the black pepper over the meat; drizzle with olive oil

Let sit at room temperature for 30 minutes

Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees

Remove from the oven and cover; let rest for 15 minutes before serving

Alterations: add fennel bulbs, turnips, carrots or potatoes to the broth

For gravy, strain the broth and thicken with 2-3 tablespoons of cornstarch dissolved in 2 oz’s cold water

Serve with mashed potatoes or rice pilaf and your favorite vegtable

ENJOY!

oink!

Does anyone remember this poster?

This picture of these two little boys was very popular in the 1980's.

It was featured in the Country Living and Farm Wife Magazines.

I'm not sure of the complete story; however the snapshot was very popular. It reminds me of my two boys...

I'm sure that is why their grandma had this one on the refrigerator door for many years... 

The Gourmet Farm Girl

Flaky Pie Crust
The Gourmet Farm Girl 

This recipe is easy to make especially if you have a food processor.

The dough does need to be chilled so allow at least 60 minutes to chill and an additional 30 minutes after rolling out

Single crust pie

1 ½ cups all purpose flour
¼ t salt
1/8 t baking powder
8 T unsalted butter, cold and cut into ½ inch cubes
2 T Vegetable shortening, cold
2-4 T Ice water

Double recipe for a two-crust pie

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to shift

Add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea

Add half of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed; the dough should hold together when a small amount is pressed together

Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough

Turn the dough out onto a lightly floured surface; press together into a ball, flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using

The dough can be made ahead and kept refrigerated for up to 3 days

Or wrap in freezer bag and freeze for up to one month

Let dough warm to room temperature before using

When ready to roll out; flour a surface and lightly flour your rolling pin

Roll out pastry to 1/8-1/4 inch thickness to fit pie dish; crimp and seal the edges; prick the bottom of the shell with a fork; cover and chill for 30 minutes

When ready to bake; heat oven to 400 degrees; weigh down with pie weights, or dried beans to keep it from puffing up; cover the pie crust with a sheet of foil or parchment paper to prevent the edges form burning. Bake for 15 minutes

If making for the Strawberry Pie Recipe; let the pie crust cool before adding the strawberry/jello mixture to the shell   

ENJOY your pie!

Family Favorite...

This Strawberry Pie recipe was my mother’s recipe. She made many of these beauties over the years.

When I was in high school; I remember coming home after track practice in the Spring time and mom would have a pie made. I would sit at the kitchen table and devour a piece with whipped cream and feel so special that she made this pie for me, at least that is how she made me feel; like it was our time to sit and talk and enjoy the warm spring breezes that would come through the porch and into the kitchen.

 It was chore time on the farm and I can still hear the sounds of the baby calves crying for their milk and my seeing my grandpa carrying the buckets of milk out to the calf pen as I enjoyed every bite of my pie. 

Thirty years ago strawberries were not always available as they are today. We had to wait till Spring and purchase California berries that were shipped in. By June the Ohio berries would be available. (these are the best ones) I have very fond memories of Strawberry Pie…especially this recipe. I think you will find it very special too. It is easy to make and a store bought pie crust works well with it too.

Mom’s Strawberry Pie
The Gourmet Farm Girl 

¾ cup sugar

2 T corn starch

1 1/2 cups water

1- 3 oz box (regular) strawberry jello

1 – 1 ½ qt fresh strawberries
depends on the size of the berries                                    

           

Combine the sugar, cornstarch and water in a medium size sauce pan and cook on medium to high heat till thick; stirring often. I use a wire wisk to start with; then a large wooden spoon

(The two secret ingredients)

When it begins to bubble and turn thick remove from heat and add the jello;stir till dissolved

Set aside to cool, stirring occasionally to prevent a film from forming 

Clean and slice the strawberries; when the sauce is cooled down (it can be a bit warm) add the strawberries and pour into a baked pie shell

Cover with wax paper and refrigerate till it sets up (2-3 hours) before serving

Don’t forget the Whipped Cream!!!

ENJOY!

My three loved grandma's pie too!

April 5th... Mom/Grandma's Birthday! We miss you!

(Home Made Pie Crusts recipe to follow next post)

Happy Easter...

HE Has RISEN!

I hope you all have a Blessed Easter Holiday with family and friends...The Gourmet Farm Girl 

ENJOY your day!

Grilled BBQ Pork Loin Chops
The Gourmet Farm Girl

Since I'm out of freezer beef right now, I decided to purchase some pork.

2-4 Pork Loin Chops or Tenderloin Chops (or more if needed)

Salt and Pepper to Taste

Favorite BBQ Sauce

I discovered this Ohio made sauce at the store a few months back, I used it in the pork sliders I made for the Super Bowl party

Check out the website for locations to purchase

DB Yummers, LLC

Deb and Bill Diley

D.B. Yummers~ owners

Washington CH OH 43160

Telephone: 740-333-7469

dbyummers@yahoo.com

http://www.dbyummers.com/

Salt and pepper each chop and place on a hot grill; cover and cook chops for 8-10 minutes on each side or till internal temperature reaches 160-170 degrees

Just look at those grill marks...

I start to baste them with the sauce a few minutes before they are done; just make sure your fire is controlled in order to not burn the sauce

ENJOY!