Welcome March!
The Gourmet Farm Girl
Still a lot of snow…but were getting closer to Spring!
General
I seen this done on Food Network and thought I would give it a try…Gourmet Farm Girl style of course!
All you need is some Won Ton Wraps and you have an easy and delicious sugar cookie.
I placed the wraps on a cookie sheet and sprinkled with sugar on both sides.
Baked them at 350 degrees for about 5-7 minutes or till they started to brown up.
Let cool on the cookie sheet and when ready to serve top them with some whipped cream and fresh fruit, I used blueberries and strawberries because I had them on hand. Raspberries and blackberries would work maybe a banana and strawberries. Just use you imagination… Sprinkle a little powdered sugar over them and your family or guests will be impressed.
Oh… by the way, I added 2 pinches of nutmeg and cinnamon to the whipped cream. I made my own whipped cream by beating 2 cups heavy cream in a cold metal bowl with an electric mixer adding 1 teaspoon vanilla and about ¼ cup powdered sugar, just taste as you go to get the right sweetness. Whip till it forms peeks.
I used to let one of my kids taste it to let me know if is was getting close!
ENJOY!
Yes…this is me, been a dairy girl for a long time!
!
I found this picture in one of my cookbooks. My mother was going through cancer when my daughter colored this picture, over 20 years ago.
She titled it to mom, however I remember taking this to the hospital and hanging it up for (my mom) grandma to view.
She loved it!
No matter how hard the day, or the hard times we encounter…don’t give up!
God has a plan…for all of us.
After all…Here I am sharing this with you!
!
Don’t Ever Give Up!!! Read More »
You think we have a lot of snow here is central Ohio…take a look at this newspaper clipping I found in a box of memorabilia from my grandpa and grandma’s.
It was marked 1944 -1945…it was published in the local newspaper and from what I have read it was reprinted by popular request as a reminder of old man winter.
This man was actually standing on a snow bank that was to the top portion of a telephone pole.
Oh yes! For those of you who may not remember above ground telephone wires on poles with the glass transformers…this is what it looked like, on a snowy day of course!
Sixty-six years ago…Winter! Read More »
Winter Tranquility…February 2010 
Buddy spotted the cat and went on the chase..
.
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Sent Georgie up a tree…
Safe now…
My son Josh is coming home for a visit. He has been in the Carolina’s for the past few months. One of his favorite recipes is from the south, Shrimp Creole
I have added a few of my own touches to the recipe
such as fresh chopped oregno & parsley, an assortment of peppers and chopped green onions. I like to use extra virgin olive oil in place of some butter.
As we know, the south has fresh shrimp more readily available then here in the north. I like to get nice big frozen prawns that are uncooked, shell on and frozen shortly after being caught.
They cook up nice and the bigger ones allow you to cut into pieces for a recipes and dips or leave whole for a recipe such as Creole
Southern Shrimp Creole
The Gourmet Farm Girl
1 1/2 pounds shrimp peeled and devained
1 small onion or 6-8 fresh green onions chopped with the greens
2 minced garlic cloves
1/2 green pepper
1/2 yellow pepper
2 T Butter
1-2 T Extra Virgin Olive Oil
16 oz can dice tomatoes or 2 cups of fresh chopped 18 oz can tomatoes sauce
2 t. worshshire sauce
1 T fresh chopped oregano or 1/2 t dried oregano
1/2 t crushed red pepper or more if you like it spicy
1/2 t cayenne pepper
In a large skillet or sauce pan sauté the garlic, onions and peppers in the butter and olive oil till slightly tender
Add the remaining ingredients and let simmer for 15-20 minutes to flavor up
Turn heat up to medium and add the shrimp
cook for 8-10 minutes (do not overcook shrimp they will get tough)
Salt and pepper to taste
Pour over rice pilaf (pilaf recipe on previous posts)
Serve immediately
Makes 6-8 servings
ENJOY!
Infused Olive Oil
The Gourmet Farm Girl
Infusion is the outcome of steeping plants with a desired flavour in water or oil.
The first recorded use of essential oils was in the 10th century
Herbal remedies and herb-infused oils are prepared with dried or fresh herbs, flowers or berries, infused in oil or water. The herb/botanical is then removed from the oil and the oil is used in herbalism in those preparations that require short-term infused oils. Plants with desirable flavours may be steeped in an edible oil or vinegar for an extended period; the infused oil or vinegar is often sold still containing the plant, and is then used as flavouring. Chillies, lemon, garlic, and many other plants may be used.
Bottles of infused oils look great on kitchen shelves, and are always an impressive gift.
Making flavored oils is easy, and the end product can add a lot to your cooking. Use them instead of spices and herbs, and you can add flavor to vegetables and meats. Infused oils make great bases for salad dressings, marinades, and sauces
Instructions for Infusing Olive Oil
Step 1
Choose your herbs and spices. This is the best part because it is fun to choose from many variations for your herb-infused olive oil. Some suggestions for herbs and spices are rosemary, garlic, basil, bay, chives, dill, mint, tarragon, thyme peppercorn and dried chilies. Again try a few different combinations and make a few different bottles.
These can be fresh or dried herbs.
Step 2
Wash and dry your herbs. After washing, leave your herbs out to dry or towel dry on a paper towel. Slightly tear or bruise the herbs so that they begin to release their aroma and flavors.
Step 3
Purchase a rich quality of extra virgin olive oil. Heat the oil over a low flame; heat the oil until it is warm no more than 140 to 150 degrees. Not hot, simply warm as overheating can cause the oil to become bitter. This can best be done in a small stock pot or sauce pan and monitored with a candy -fat thermometer.
Step 4
Stuff herbs into bottles. Use a skewer to place your chosen herbs and spices into the bottles. A little goes a very long way, so don’t overdue it. There’s no need to over stuff each bottle.
Step 5
Pour oil into clean sterile bottles. Pour the warm oil into the bottles over the herbs and spices. Let the bottles sit for a while until cool.
Step 6
Place a cork, rubber top or a pour spout onto bottle. Or the bottle can be sealed off by dipping the cork into melted wax. Then set the bottle in a cool dark place for about a week or go ahead and set it out in your kitchen and enjoy. Keep in mind, the longer it sets the better the flavor.
Step 7
Strain out herbs & spices through cheese cloth (if desired) after a week. If you use garlic, you may want to refrigerate the oil rather than store it in a cool dark place. Inspect your oil before pouring. Adding 1-2 teaspoons of citric acid will help with preserving freshness. Use oil within 2-3 weeks. *
Congratulations, you have just learned how to make your very own herb-infused olive oil!
ENJOY….
I heard disturbing news today…My oldest son called and said that “our neighbor our friend has passed on”…he had only been diagnosed a few weeks ago. He had received the kind of news in which you know the Lord is simply calling you home
He was a man of great integrity and had worked hard to keep his family heritage. He was young yet in his years, only mid 60’s.
It is so difficult to think of not be able to live long enough to see the grandchildren you so dearly love grow up.
But I can relate to the fact that my mom , my children’s grandma was called home to soon for us as well.
My children respected this man. He had a great since of humor and a real since of life. My boys would take advantage of a rainy day on the farm to ride their bikes over to the neighbor’s and hang out in his shed while he worked on some machinery that was in dire need of repair. As many farmers need to do on a rainy day…“We would talk for hours” my son told me “about farm stuff and the local gossip”.
The farm across the road was only a bike ride down the lane and a quick turn to the left and up the lane on the right. I too remember this ride ….I had made the trip in my younger days to visit the neighbor and his kids who were close to my age.
My mom and his wife were friends, this family too had heritage. You see all of our lives were connected in some way. Our ancestors had created a community…one of which is hard to find these days.