Halloween 2010

Vintage Halloween Post Card by Raphael Tuck Co.

I found this old post card years ago in the farm house where I grew up. It was addressed to my grandmother by her first name only and signed by the initials of C.M.G. No postage stamp was ever attached or message ever written on it, but it sends to me a clear expression of a simpler time... 

   
Here is some information about it I found on line.

The Raphael Tuck Company began in London, England in 1866 and sold frames and pictures. Raphael Tuck's three sons joined the business in 1871 and published their first Christmas greeting card. One of the sons, Adolph Tuck, produced their first picture postcard in 1894 of Mt. Snowden in Wales, which was sold to tourists at the site.

In 1898 Tuck's first numbered series of postcards was printed, a set of 12 lithographed vignette views of London. They were numbered 1 to 12 with the "Tower of London" having the distinction of being the #1 postcard. I have a number 4 in this series.

The TUCK Company entered the American postcard market in 1900 and maintained an office in New York. American artists designed the postcards and they were printed in Germany and England and returned to the U.S. for sale. Most records of the TUCK history were destroyed during the bombing blitz of London during World War II, including the original paintings the postcards were produced from.

 

TUCK postcards are easy to identify with their distinctive logo as "ART PUBLISHERS TO THEIR MAJESTIES THE KING AND QUEEN".

Enjoy you Halloween Sunday!

The Gourmet Farm Girl

Better than Halloween???

Character's of the Past

I found these pictures among my grandma's photos after she had passed.

I’m not sure as to whom they all were and to what relationship they held with one another
 but if you look at the photos closely; you will notice
 the eccentricities of these young gentleman.

It certainly seems as if they were having a good time posing for these staged photos.

I was told my uncle (granny's younger brother) was quite a character

These young men sure seemed to have a lot of quirky fun!

I wonder what extremes they went to for Halloween?

Now were getting serious...notice the one and only lady in the photo?

If we only knew their story...

 

Enjoy your Halloween Week- end!

 

The Gourmet Farm Girl

Photos personal collection of The Gourmet Farm Girl

Posted originally 3/2010

Perfect for a Fall Supper...

 Roasted Pork Loin with Sautéed Apples, Fennel and Cider 

By The Gourmet Farm Girl

2 ½ - 3 pound Pork Loin 

2 medium size Gala Apples
2 cups apple cider or apple juice (divided)
4 tablespoons butter
1/8 teaspoon fennel seeds
2 Tablespoons Apple Butter
2 teaspoons brown sugar
1 Tablespoon Balsamic Vinegar
2 teaspoons corn starch

Preheat oven to 375 degrees

Place pork loin in roasting pan with fat side up; season with salt and pepper to taste; pour 1 cup of apple cider around the loin and baked uncovered for 45-50 minutes till internal temperature reaches 150 degrees. Tent with foil and let rest for 5-8 minutes before slicing

While meat is in the oven; cut apples into thin slices leaving the peels on. Mix together 1 cup cold cider, corn starch, balsamic vinegar, brown sugar, apple butter and fennel seeds; set aside

In a medium size sauté pan over medium to medium high heat melt the butter and sauté apples for 1-2 minutes; pour the cider mixture over the apples; lower heat to simmer and cook for 10-12 minutes till the starch cooks off and the flavors come together.

Slice pork loin into thin slices and layer on plate, pour the apples and sauce over the top;

 serve immediately

Serves 4-5

ENJOY!

Can you feel the change?

As the seasons change...so may we change. Change is a good thing, it renews the spirit!
Rest easy...

The Gourmet Farm Girl  

Family Favorite...

Creamy Fettuccine with Grilled Chicken

by The Gourmet Farm Girl

2 Boneless skinless chicken breast
1 1/2 teaspoons Gourmet Farm Girl House Seasoning Blend
3 cloves garlic minced
3-4 tablespoons butter
2-3 tablespoons flour
2 cups half-half or cream
1 cup grated Parmesan cheese
½ cup ricotta cheese
1 lb fettuccine pasta
Extra virgin olive oil (or The Gourmet Farm Girl’s Infused Oil Italian Flavor)
Salt and pepper to taste
Fresh Parsley

In a large pot of salted water boil pasta according to package directions till al dente; drain the pasta; reserving some of the pasta water;

While pasta is boiling:  season chicken breasts with seasoning; grill at 400 degrees for 3-4 minutes per side till cooked through; remove from heat and tent with foil; set aside

In a deep skillet sauté 2-3 tablespoons of butter and 2-3 tablespoons of olive oil with the minced garlic till fragrant 1-2 minutes; add flour and whisk till smooth and thick; add the half-n-half and whisk; add the Parmesan and ricotta cheese and whisk till creamy and smooth.

Remove from heat and add the drained pasta; add a few tablespoons of the pasta water if needed to create a smooth cheesy sauce; salt and pepper to taste.

Slice chicken breasts into thin strips and lay on top of pasta; garnish with fresh chopped parsley

Yeilds 6-8 servings 

Serve with a garden salad and garlic bread

ENJOY!

Fall Morning...

Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light.

Matthew 11: 28-30 

Have a blessed Sunday...

The Gourmet Farm Girl!

The Beauty in Weeds...

Enjoy the simple things!

 



 
 
 
 
 
 
 
 
 
 
 
 
Photos by The Gourmet Farm Girl

Simple Supper Idea..

Pan Baked Walleye with a Sesame Walnut Crust

By The Gourmet Farm Girl

1-2 pounds fresh Walleye Fillets (1 lb serves 2)

12 sesame crackers crushed

¼ cup chopped walnuts

3 tablespoons butter

Salt and pepper to taste

Preheat oven to 400 degrees

In a medium size skillet melt the butter; add chopped walnuts and crushed cracker crumbs; sauté for 1-2 minutes till lightly brown and fragrant; take off heat and set aside to cool.

Rinse fillets in cold water; brush with extra virgin olive oil; lightly salt and pepper; press crumb mixture on top of each fillet. Bake for 15-20 minutes till fish is flaky and cooked through

This recipe is for two servings; double or triple if more is needed

Enjoy!

The Harvest...

Fall in Ohio... 

 

God Bless the Farmer... 

Enjoy your day...from The Gourmet Farm Girl! 

Sunday Morning Crepes...

German Pancakes

By The Gourmet Farm Girl

These pretty crepes are from my husband’s recipe collection…they are a Sunday morning tradition, especially when family comes for a visit. This is the original recipe and it makes a lot of crepes, so you may want to make half of the recipe which yields about 4-5.    

I hope your family will enjoy them too!

6 eggs
3 cups milk
3 cups all purpose flour
12 Tablespoons sugar
6 Tablespoons vegetable oil
1 ½ teaspoons salt

In a medium size bowl mix all the above together with a whisk.

Heat 1-2 teaspoons of vegetable oil in an electric skillet on medium heat (or a large sauté pan) and pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden.

Spread the crepe with peanut butter, your favorite jelly or jam or fresh fruit; roll up and sprinkle with confectioners’ sugar.

But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceeded out of the mouth of God.

Matthew 4:4

Have a Blessed Sunday!

Just some thoughts...

There is always a window to opportunity!

People take different roads seeking fulfillment and happiness. Just because they're not on your road doesn't mean they've gotten lost.

Love...it is like wildflowers...

It is often found in the most unlikely places...

May you always have a window of opportunity, seek your own happiness, and find the flower  of your love...good night and may God Bless!

from The Gourmet Farm Girl

and to you my children...

With love,
Mom

Make it your way...

This is a great way to get your kids involved in making supper

or an idea for date night!

Homemade Grilled Pizza's

by The Gourmet Farm Girl

Purchase the amount needed for your family of pre-made individual pizza crusts and your favorite toppings; here is a list of what I used:

1 jar pizza sauce
Homemade white sauce; recipe below
6 Jumbo Shrimp cooked and chopped
Small package of fresh mushrooms
Assortment of peppers
1 medium onion
2 small Chilies
1 small can black olives
1 medium size tomatoe
Small bunch of fresh spinach
Feta cheese
Mozzarella cheese

White Sauce for Pizza

3 Tablespoons Butter
1 Tablespoon Flour
1 cup heavy cream or half and half
½ cup grated parmesan cheese
Black pepper to taste
1/2  teaspoon garlic powder

Melt butter in skillet over medium heat; whisk in flour to thicken; add the cream, garlic, pepper and cheese; cook for 2-3 minutes till smooth and creamy; turn off heat and let cool.

Preheat grill to 400 degrees or preheat oven

Brush each crust on both sides with extra virgin olive oil or Italian Infused Olive Oil

(recipe posted on HOME page tab)

Place crusts top side down on a hot grill for 1-2 minutes till warm and slightly turning brown; remove from heat and spread white sauce or pizza sauce on top of each crust; top with your favorite combination of toppings and return the pizza to the grill for 5-7 minutes till heated through and crust in golden brown on the bottom and edges. (This can be done on an oven rack also)

For extra flavor garnish with fresh chopped herbs like basil, oregano, thyme or parsley;

or use dried herbs.

ENJOY!

Morning Walk...

Join me...

So peaceful...

 I could of stayed out here all day...

The sounds from the birds were invigorating!

The sounds from the birds were invigorating! 

Just simple beauty...

ENJOY Your Day!

The Gourmet Farm Girl

Quick and Easy Meal...

 Shrimp and Spinach in Cream Sauce over Pasta

by The Gourmet Farm Girl

2 cups heavy cream or half and half

2 tablespoons all purpose flour
1 c shredded Parmesan and Romano cheese
¼ c white wine
3 Tablespoons butter
1-2 T extra virgin olive oil or Gourmet Farm Girl Italian Blend Infused Oil
3 T Boursin Garlic and Fine Herbs Gournay Cheese
1/2 teaspoon cracked black pepper
2 cups medium size cooked shrimp
2 cups chopped fresh spinach
Linguine noodles or your favorite pasta noodle

Rinse spinach leaves, pat dry; set aside 

Thaw shrimp according to package directions; set aside

Cook pasta according to package directions for the amount need to serve 5-6

Tip: Drain pasta over a large bowl and keep the liquid, place strainer with pasta on top to keep warm (do not let pasta soak in liquid) before serving pour a few spoonfuls of the hot pasta water over the pasta to prevent sticking together

In a medium size sauce pan melt the butter and olive oil on medium to medium high heat; whisk in the flour to thicken; add the cream, Boursin cheese, white wine, shredded cheese and pepper; continue to gently whisk till creamy, using a wooden spoon stir in the spinach and cooked shrimp till heated through and serve immediately over the cooked pasta.

ENJOY!

Serves 5-6





Lazy Days...

This little guy stopped by for a visit...

 He sat on the porch table for quite awhile...

 He didn't seem to mind being photographed... 

I was a bit worried though...

Georgie was waking up from his nap...

and could end the moment very quickly!

No problem though...they each went their own way...  

Have a Blessed Sunday!

The Gourmet Farm Girl

Thank you!

Thank you everyone for the Birthday Wishes yesterday!

It was a beautiful fall day and a wonderful 50th celebration! 

I am truly blessed!

The Gourmet Farm Girl

October 8, 2010

Harvest Day on Saturday...

Just a reminder...I will be at the

Ohio Herb Education Center

HARVEST DAY 2010

STEP BACK IN THYME" SATURDAY OCTOBER 9 from lO AM - 4PM

LOCATION: 110 and 116 MILL STREET, GAHANNA

614-342-4380

Lots of food and food demonstrations. The Gourmet Farm Girl Raffle Basket worth $143.00 of merchandise. I will be sampling out all three of my spice and herb blends as well as my oil and vinegars for salad dressings.

 

This is a Free Event!

See the post on September 21st for more details!

Cheesy and gooey appetizers...

Cheese Smothered Shrimp Skewers

by The Gourmet Farm Girl

  

20 peeled uncooked Jumbo Shrimp (tails on)
1/2 Tablespoon Farm Girl Seafood Seasoning or Old bay Seasoning
5-6 slices Provolone or Mozzarella cheese
5-6 slices peppered or regular bacon
Fresh Parsley for garnish
5 wooden skewers (six inch size)

Soak wooden skewers in water for 20-30 minutes so they will not burn

Slice the cheese into thin strips and set aside; fry bacon till crisp and drain on paper towels,

 chop into pieces and set aside

Rinse shrimp in cold water and slide 4 shrimp onto the wooden skewers; sprinkle with seasoning

Grill or broil in oven till the shrimp turn orange and are shaped like a C; 10-12 minutes

Remove from heat and immediately lay the slices of cheese over the skewers; sprinkle the bacon pieces over the cheese; cover with foil till the cheese melts (or microwave 20-30 seconds) garnish with fresh chopped parsley and serve.

ENJOY!

Serves 5
Double or triple if serving more

These cheese producers have no idea how well they pair up with shrimp!

Photo by Hoard's Dairyman

The Fall Rain...and the Beauty it Brings

Photo's taken by The Gourmet Farm Girl