Ohio Bison with Mushrooms in Wine Sauce

 and Fresh Herbs

By The Gourmet Farm Girl

2 Bison strip steaks
Extra virgin olive oil
Pinch of salt and pepper
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 ½ cups sliced Portabella mushrooms
1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)

Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator

Preheat grill to 425 degrees

Drizzle a small amount of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. (Grill steaks longer if desired)

In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.

Allow steaks to rest for 5-6 minutes before slicing.

Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.

 ENJOY!

Memorial Day 2012

Georgie slept most of the day...

One tired puddy cat...

Must be nice...

Enjoy Your Day!
from
"The Gourmet Farm Girl"

Dirty Dog...

With the addition of two new garden boxes we had some dirt hauled in. Our beagle decided he liked this...he was king of the hill for several days!  

Not to mention a dusty and dirty dog too...

Simon

Enjoy your day...be the king of your hill!

 The Gourmet Farm Girl!

With all the fresh Spinach in my garden I decided to create something with it.  Here is what I came up with.

Turkey Tenderloins Stuffed with Artichokes, Spinach and Ham

By The Gourmet Farm Girl

5-6 cloves roasted garlic
2 slices smoked bacon (cut into pieces)
4 Turkey Tenderloins fillets
1/2 tablespoon Gourmet Farm Girl House seasoning
4 slices Smoked ham sliced thin
1 14.5 oz can artichoke hearts (drained)
1 cup shredded mozzarella cheese
2 cups fresh spinach (packed)
2 tablespoons vegetable oil
½ sweet onion chopped
1 14.5 oz can diced tomatoes
½ cup red wine
Kitchen twine cut into 8 pieces 8 inches long

Heat oven to 350 degrees

Cut one head of garlic in half; drizzle with olive oil and sprinkle with salt; wrap in foil and bake
for 20-30 minutes.

In a large skillet cook the bacon till just brown; remove the bacon pieces and set aside. Turn off heat; remove the bacon fat and set skillet aside.

While garlic roasts; place turkey fillets in a plastic bag and pound out with a meat tenderizer or rolling pin. Remove and season; place a slice of ham, several artichokes hearts, 1-2 tablespoons of cheese, a few crumbles of the bacon and a small bunch of spinach on top of each fillet. Gently roll; tie each roll with two pieces of kitchen twine.
 
Remove 5-6 cloves from the head of garlic and gently smash

Add the vegetable oil to the skillet and return to medium high heat; place the turkey rolls in the skillet and brown on both sides; 2-3 minutes. Remove turkey rolls and place in a 9x12 glass casserole dish sprayed with vegetable oil.

Add to the skillet the chopped onions; sauté for 1-2 minutes; add tomatoes, any remaining drained artichoke hearts, roasted garlic and cook for 5-7 minutes. Pour mixture over the turkey rolls; deglaze the pan with the wine and pour over the turkey and vegetables.

Bake at 350 for 25-30 minutes.
 
Serve with additional steamed spinach.

Garnish with additional pieces of chopped bacon.
Serves 4

ENJOY!

The Garden continued...

Cabbage

Peas

The Lettuce Garden

Chives in Bloom 

Lilacs in Bloom

Wisteria

Enjoy Your Day!

from

The Gourmet Farm Girl

Big Moon Risen...

With the biggest moon of the year appearing Saturday nite; we just had to take some pictures. These were taken from our back porch.  

 Simply beautiful... 



The sky is that beautiful old parchment in which the sun and the moon keep their diary.

Alfred Kreymborg





Pan Fried Haddock with Meyer Lemon Sauce

By The Gourmet Farm Girl 

  

1-1 1/2 pounds Haddock fillets
1/2 tablespoon of The Gourmet Farm Girl Seafood Seasoning
3 tablespoons extra virgin olive oil + one tablespoon butter
2 Meyer lemons  
1 tablespoon pure honey
½ cup Chardonnay wine
4-5 tablespoons butter

Cut the fillets into 4-5 pieces and sprinkle with seasoning.

In a large oven safe skillet; heat the oil and 1 tablespoon butter and fry the Haddock for 12-14 minutes till opaque.  

Heat oven broiler while fish is cooking

Top each piece of fish with a tablespoon of butter and finish under the broiler for an additional 2-3 minutes till lightly browned.

Remove fish from the skillet and plate. Return the skillet to the stovetop over medium high heat; deglaze the pan with the wine; add the honey and the zest of one lemon; cook for 1 minute.

Note:  To get a clear sauce, pour through a strainer if there are some pieces of fish and skin left in the pan.

Pour the sauce over the fish and serve with extra lemon wedges.

Serve over steamed spinach.

Make 4-5 servings

Enjoy!