Sashimi Tuna with Fresh Ginger and Wasabi

By The Gourmet Farm Girl

2 Ahi Tuna Steaks
2-3 Tablespoons Black Sesame Seeds
1/3 cup Peanut Oil

Brush some of the oil on each side of the tuna steaks; coat each side of the steaks till black with seeds.

Heat the peanut oil in a medium size skillet till hot and place the steaks in the oil and sear on each side

 about 20-30 seconds; do not overcook

You will be able to see the fish cooking as it turns opaque on the outer edges; leaving the center of the steaks rare. Remove from pan and transfer to a plate to cool; 2-3 minutes, cover and place in the refrigerator for 50-60 minutes till chilled

Slice thin and serve over a bed of chopped cabbage or lettuce with wasabi, pickled ginger and soy sauce for dipping.

Serves 2-3
Double recipe for more

ENJOY!

The New Year Awaits...

I am the new year. I am an unspoiled page in your book of time.
I am your next opportunity to practice what you have learned about life during the last twelve months.
I am your opportunity to renew your allegiance to HIM who said, "Behold, I make all things new."
-unknown author  

New Creation...

Red Gold Tomatoes contacted me about posting some recipes using their products. I agreed; so they shipped some of their wonderful tomatoes to my door step. Here is what I created with the Petite Diced Tomatoes flavored with Garlic and Olive oil.    

Mussels in Spicy Tomato Sauce, Wine, Sopressata

and Fresh Parsley

By The Gourmet Farm Girl

2 - 2 ½ pounds Fresh Mussels (beards removed)

¼ cup olive oil
5 garlic cloves
3-4 dried red peppers with seeds (chopped)
2 cups tomato juice
1- 14.5 oz Red Gold Petite Diced Garlic and Olive Oil tomatoes
2 Tablespoons unsalted butter
4 ounces Sopressata sausage (this is a dry and inexpensive sausage)
1 red onion (cut into wedges)
1 cup dry white wine
¼ cup fresh parsley (lightly chopped)

In a large stock pot or Dutch oven over medium to medium high heat melt the butter; add the onions and garlic cloves; sauté till tender, 3-4 minutes; add bay leaves, peppers, pepper seeds and olive oil; continue to sauté for 2-3 minutes.

Add the tomatoes, tomato juice, sausage and white wine; bring to a boil; add the mussels; give a quick stir; cover and let cook for 8-10 minutes till all mussels open (discard any that did not open)

Add the fresh parsley; stir and serve immediately in a large bowl with some of the broth and toasted or crusty bread for dipping.

Serves 3-4

ENJOY!

Good Morning...

This beautiful guy was at my kitchen window this morning... 

Nice way to start the day!

Enjoy yours...

The Gourmet Farm Girl

Holiday Dessert...

Peppermint Ice Box Cake

By The Gourmet Farm Girl

1 Qt. quality vanilla ice-cream

1 8 oz. container whipped cream
6 peppermint candy canes or peppermint candies crushed (enough to yield ½ cup)
(Reserve 1-2 Tablespoons for garnish)
1/4 stick Butter (melted)
1 package of chocolate graham crackers

Step one: Place graham crackers in the large bowl of a food processor and pulse adding the melted butter till blended; spray with cooking oil the bottom of a 9 inch spring form pan and press the crumbs into pan to form a crust. Place in freezer for 15-20 minutes to set up; place the peppermint candies in a (heavy) plastic bag and crush with a small hammer or rolling pin till in small pieces.

Step Two: When the crust is set up; press some of the ice-cream gently on top of the crust; sprinkle with some of the peppermint candies; layer more ice-cream on top and repeat with the peppermint (reserving some for garnish) return pan to the freezer to set up.

Step three: Fudge Sauce
By The Gourmet Farm Girl


1 stick butter
1 12 oz can evaporated milk
1 cup chocolate chips
2 cups powder sugar
1 t vanilla extract

Melt all the above together in a medium size sauce pan over medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon; remove from heat and stir in the vanilla extract. Set aside to cool or pour into a container and refrigerate till cool. Tip: (best when cooled at room temperature) Reserve a half cup to use as a drizzle over the sliced cake; may need to microwave for a few seconds to thin out for drizzle

Step Four: Remove the spring form pan with crust and ice-cream from freezer and pour the cooled fudge sauce over the top; place back into the freezer to set up; 2-3 hours

Final Step: Remove cake from freezer and spread the whip cream over the top; sprinkle the remaining peppermint candy on top of whipped cream; refreeze for at least 1 more hour; will keep up to 1 week.

Before serving; remove from spring form pan; slice into serving size pieces; garnish with fresh mint leaves; and drizzle with the extra fudge sauce.



ENJOY!

Merry Christmas

A Son Is Born

For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.

Isaiah 7:14;9;6

King James Version 

Merry Christmas to all of you!

The Gourmet Farm Girl

Christmas Eve...

As I reflect on the many Christmas‘s that have come and gone…I can honestly say that there hasn’t been any one year better than another.
 Each and every Christmas has been special in its own.

My most prevalent thought when I think of Christmas is when I was very young; the excitement of the gifts to be opened on Christmas morning was delayed every year until dad and grandpa finished the morning milking and chores. My brother and I would run to the window that had a clear view of the milking parlor and kept a constant report to mom as to when the milkers were back on the rack where they rested before the next milking. We were allowed to open one gift before they came in from the barn.  The anticipation of moving on to the next package was a true test of patience, especially for a young child…and I’m sure for my mother too.

I also remember my grandpa telling me every year about a special Christmas he had as a child. He had received a piece of peppermint candy and a fresh orange. I thought it to be odd that this was so special until I came to realize as I grew older hearing the story…he had never tasted a fresh orange before.

May we all reflect on our special memories of Christmas and remember those who made it that way. I truly miss my mother and grandparents but I also treasure the loved ones in my life today. As we gather this day and evening to celebrate the birth of our Savior may we all give thanks for our blessings and say a prayer for those less fortunate. And remember…the truest gift ever given… Jesus.

Have a Blessed Evening...

The Gourmet Farm Girl

100 Year Old Family Recipe

When growing up on the farm I remember mother using a particular cookie recipe that belonged to my grandmother on my father’s side of the family. Since we lived in the same house that my ancestors once dwelled; there were many old recipes left for the next generation. This sugar cookie recipe can be used for any holiday; all you need to do is change the shapes of the cookie cutters. I have made heart cookies, bunnies, shamrocks, pumpkins…you get the idea.

This recipe makes a lot of cookies; depending on the size of your cookies cutters you will yield approx. 4-5 dozen. I remember my mom and I in the kitchen for hours rolling the dough, cutting the shapes and baking…one of us would continue to bake and one of us would start the decorating. The process seemed daunting at times, especially when you had someone passing through the kitchen as often as they could to nab a cookie. But once completed; just looking at these beauties says Christmas…not to mention how yummy they taste. Oh! And how sweet your home will smell of fresh baked cookies!

Old Fashion Christmas Cookies

By The Gourmet Farm Girl

1 1/2 cups sugar

3 eggs

1 1/2 cups soft shortening

4 1/2 Tablespoons sour milk

3 teaspoons baking soda (divided)

1 teaspoon salt

6 cups all purpose flour

Note: To make sour milk; add 2 tablespoons vinegar to 1/2 cup milk

Preheat oven to 350 degrees

Mix together the flour, half of the baking soda and salt; set aside

With an electric mixer in a large mixing bowl blend the sugar and eggs; add the shortening and continue to blend; add the sour milk continue to blend; add the other half of the soda and continue to blend till all is creamy.

Gradually add the flour mixture in small amounts at a time till all is blended; cover the bowl with a kitchen towel and chill dough in the refrigerator for several hours before rolling out.

Note: The dough will be very heavy; turn mixer to highest speed.

Flour a pastry cloth or the counter top with 4-5 tablespoons flour; roll out dough to about 1/4 inch thick and cut into shapes. Repeat till all the dough is used.

Bake on an ungreased cookie sheet for 8-10 minutes; remove to a rack and let cool before decorating  

ENJOY!

Additional Note: dough can be made up to 24 hours ahead; keep chilled till ready to use  

Holiday Supper...

Veal Scaloppini in White Wine Cream Sauce over Pasta

By The Gourmet Farm Girl

1 pound veal scaloppini (10-12 slices)
Salt and pepper to taste
2-3 tablespoons butter
2 -3 tablespoons olive oil
12 ounces portabella or cremini mushrooms (sliced)
1 small onion (minced)
¾ cup dry white wine
¾ cup beef broth
½ cup heavy cream
¼ cup half-n-half
½ cup frozen peas (thawed)
1 pound of your favorite pasta
1 lemon thinly sliced


Boil pasta according package directions till al dente; drain and set aside reserving some of the hot water

Salt and pepper veal slices; In a large size heavy fry pan melt half of the butter and oil over medium to medium high heat; add the veal and sauté until just cooked through, 1-1 ½ minutes per side. (Work in batches if your pan does not hold all 12 pieces) Plate the veal and tent with foil to keep warm.

In the same pan melt the other half of the butter and oil; add the onion and mushrooms, salt and pepper to taste; sauté till tender, 7-8 minutes. Add the wine and broth; reduce heat to simmer and cook till some of the broth has reduced; 5-7 minutes. Add the half-n-half and cream; continue to simmer till sauce thickens slightly, stirring often; 4-5 minutes. Add the peas and continue to cook for an additional 1-2 minutes.

Re-heat the pasta with reserved water over a colander; plate pasta and lay the veal over the pasta; pour sauce over everything and garnish with fresh slices of lemon.

Serves 6-8

ENJOY!


Gourmet Burger idea...

After a busy day of shopping here is a delicious and simple supper idea! 

Italian Sausage and Beef Burger with White Cheddar

 and Alfalfa Sprouts

By The Gourmet Farm Girl

½ pound mild Italian sausage

½ pound lean ground beef
Salt and Pepper
4 slices white cheddar cheese
4 slices red onion
Fresh Spinach
Fresh Alfalfa sprouts
4 whole wheat hamburger buns

In a medium size mixing bowl blend together the sausage and ground beef,
 shape into four patties; salt and pepper to taste.

Cook burger at 400 degrees on a grill or pan fry till cooked through; 5-7 minutes on each side. Remove and plate; top each burger with a slice of cheese; tent with foil and let rest till cheese melts; 4-5 minutes.

Butter each side of the hamburger buns and place on a cookie sheet; broil for 2-3 minutes till golden brown; remove and place fresh spinach on each bun, top with a burger, layer the onion and sprouts on top.

Makes four servings

Double if serving more

Enjoy!

Stocking Stuffer Idea...

 

 

RECIPES Every Man Should Know

By Susan Russo and Brett Cohen  

I had the pleasure of meeting Susan this past summer when I was giving a demonstration on Herbal Infused Oil and Vinegar. Susan writes a food blog and is working on another book to be released this next year.

This little book is unique and full of great simple recipes for the men in your life (single or attached) who would like to cook but not sure where to begin.

This pocket size little black book has information on cooking tools, terms and temperatures it includes everything starting with breakfast to tailgating.  

Click on Susans website below or go to Amazon.com to order; and for only $9.95 you can't go wrong!

http://www.foodblogga.com/

The Beauty of Winter

Have a great Day!

The Gourmet Farm Girl

This recipe uses the Traditional Holiday Stuffing recipe that follows but includes the added flavors of sausage, roasted chestnuts and pork chops garnished with baked pears.  

Holiday Stuffing with Pork and Roasted Chestnuts

By The Gourmet Farm Girl

4-5 Bone in Pork Chops

1 pear sliced thin

10-12 cups dried bread (cubed)

1/2 pound mild sausage

1/2 cup roasted chestnuts (chopped)

1 cup celery plus celery leaves chopped
¼ cup chopped fresh parsley leaves
½ cup onion chopped
1 teaspoon dried sage (more if desired)
1 stick butter
2-3 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

With a small sharp knife cut an X on the flat side of  10-12 chestnuts and roast at 350 degrees for 10-12 minutes; let cool, remove shells and skins; chop into small pieces and set aside

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; cook sausage till done and 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 add the chestnuts and sausage and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

Spoon the mixture into the baking dish; lay the pork chops on top of the dressing, salt and pepper

Bake for 45-50 minutes; remove from oven and lay the sliced pears on top of the pork chops; return to oven for an additional 5-7 minutes till pears are tender.

Serves 4-5

ENJOY!



My Winter Walk...

December  Snow 2010

Sunday afternoon...

Buddy enjoyed the snow...

Georgie not so much...

 The snow adds to the beauty of the season...

   

Look who wants inside to get warm...

 Enjoy your snowy evening!

The Gourmet Farm Girl

Holiday History...

The Candy Cane can be traced back to Germany in 1670.

Legend has it that the choirmaster at the Cologne Cathedral handed out sugar sticks bent into the shape of a shepherd's staff to keep his young singer quiet during long services.

In the mid-1800's, August Imgard of Wooster, Ohio began using candy canes as a tree decoration. 

Candy canes took on their familiar stripes around the turn of the twentieth century. Today, people enjoy both candy canes as ornaments and candy.  

Enjoy the Season!

The Gourmet Farm Girl

Grilled Salmon Patty with Provolone, Cucumber and Dill

By The Gourmet Farm Girl

1 6 oz can Salmon
2-3 Tablespoons salad dressing
2 Tablespoons minced red onion
3 Tablespoons minced cucumber
1/2 Tablespoon chopped fresh dill or ¼ teaspoon dried dill
½ teaspoon cracked black pepper
Dash of sea salt
4 slices Provolone, Swiss or Cheddar cheese
Chopped butter lettuce (or any lettuce leaves)
1-2 Tablespoons butter
Rye bread (or your favorite bread)

In a medium size mixing bowl; stir together salmon, salad dressing, onion, dill, cucumber, salt and pepper.

Spray a skillet or grill top with vegetable oil and butter one side of bread; place butter side down

on medium to medium high heat; place a slice of cheese on each slice of bread and spread

salmon mix on top of each slice

Once bread is toasted, remove and top each piece with chopped lettuce; Stack on top of the other half and slice in half…serve with a dill pickle, fries or chips.

Makes 2 sandwiches
Double if serving more

Enjoy!

Sunday Morning...

Sometimes the road of life seems long as we travel through the years

And, with a heart that's broken and eyes brimful of tears,

We falter in our wesriness and sink beside the way,

But GOD leans down and whispers,

"Child, there'll be another day"-

And the road will grow much smoother and much easier to face,

So do not be disheartened- 

this is just a "Resting Place."

Helen Steiner Rice 

Have a Blessed Sunday!

The Gourmet Farm Girl

Holiday Fruit Salad/ Sam's Club Demo

Holiday Fruit Salad

By the Gourmet Farm Girl

1 cup fresh pineapple

1 cup fresh yellow honeydew melon

1 cup sweetened coconut

1 cup sour cream

1 cup mandarin oranges

2-3 tablespoons craisins

Cut pineapple and melon into bite size pieces; in a medium size mixing bowl combine the sour cream, coconut, pineapple and melon, gently stir in the mandarin oranges; transfer to serving bowl and garnish

with craisins and extra coconut.

Can be made ahead and refrigerated for up to 24 hours

Serves 6-8

ENJOY!

Perfect on a Cold Night...

Scallop Chowder with Bacon, White Beans and Potatoes

By The Gourmet Farm Girl

1 ½ pounds bay scallops
2 Tablespoons extra virgin olive oil
3 slices of bacon (chopped)
3 stalks celery with some of the (light) green leaves
Or 3 stalks fresh leeks chopped
1 teaspoon minced garlic
1 teaspoon dried thyme
½ teaspoon celery seeds
2-3 bay leaves
2 medium potatoes (cut into chunks)
1 can (15oz) white beans rinsed and drained
1 (8oz) bottles of clam juice
½ c dry white wine (Sauvignon Blanc or Chardonnay)
½ cup chicken stock
1 cup half-and-half
2 Tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

If using fresh scallops remove straps and set aside, or use scallops that have been frozen and thawed; cut scallops into bit size pieces.

In a large pot over medium heat add the oil and chopped bacon; cook until crisp. Remove the bacon pieces with a slotted spoon and drain on a paper towel reserving the bacon fat in the pan. Add celery, garlic, thyme, celery seeds and the bay leaves to the bacon fat, reduce heat; cover and stir on occasion
 simmer for 3-5 minutes or until the celery starts to tender.

Increase heat to medium and add the clam juice, chicken stalk, wine and potatoes; simmer until the potatoes soft, about 10-12 minutes, using a wooden spoon smash some of the softened potatoes against the side of the pan to help thicken the broth. Add white beans, half-and-half, butter, salt and pepper and the scallops. Cover and let simmer until the scallops are opaque and heated through. About 5-7 minutes. Stir on occasion and taste test…adjust seasoning if needed.

When ready to serve; garnish with the cooked bacon pieces.

Serves 5-6

ENJOY!