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Beef Pot Roast with Onions, Carrots and Leeks
Over Mashed Potatoes

The Gourmet Farm Girl

My mom could cook up a beef roast within a hour (give or take) her secret was the Pressure Cooker…I have used this great cookware and found it to be a true blessing when trying to save time and create a moist and tender piece of meat. I no longer possess this great invention but the memories of the hissing and rattle of the pressure cooker remains fresh in my memory…not to mention the stories of the pressure cooker going amiss. Granny had chicken on her ceiling and yes…I will mention the time the pressure valve malfunctioned and I ended up with beef broth on my ceiling. My children will contest to this one…never-the less- the pot roast is a family favorite across American and will always be one of the GREAT family meals we shared many times on the farm.
Even on a hot summer day the men folk (as my granny would say) need a harty meal, especially when there was hay bailing do be done.

No pressure cooker required for this recipe all you need is some time and allow the great smell to embrace your home. Make this on a day when you can take the time and ENJOY your day of cooking for your family

4-5 pound chuck roast
2 leeks sliced
1 medium onion sliced
1-2 bay leaves
Olive oil
2 14.5 oz can beef broth
4-5 carrots peeled and cut in half
2 teaspoons Gourmet Farm Girl Seasoning

(See left side posts on home page under recipes)
or your favorite seasoning
4-6 medium white potatoes

Trim any excess fat from roast; season with the house blend seasoning; in a heavy stock pot sprayed with cooking spray heat 2-3 Tablespoons olive oil and sear the beef on both sides till brown. Pour the beef broth into the pot; add the bay leaves; lay the onions on top of the beef Cover and let simmer for 2-3 hours.

When meat starts to tender; add the carrots and leeks; turn heat up to medium; cover and let cook for an additional 30-40 minutes

At this time; wash and peel the potatoes and place in cold water with a pinch of salt in a pot; bring to a boil over high heat; once boiling turn down heat and boil till a fork slides through easily; 30-35 minutes; remove from heat and drain; cover and let sit till ready to mash

When meat is tender and the root vegetables are soft turn heat off and let sit

Heat ¼ cup half-and-half or milk; whip potatoes with an electric mixer adding the warm milk as you mix (may not need all of the milk) add 2-3 tablespoons butter and continue to whip potatoes till creamy and smooth

Pour some of the broth over the meat and potatoes or make gravy and ENJOY!

Makes 4-6 servings
Serve with a side salad and some crusty bread for dipping

The Pot Roast… Read More »

Grilled Burgers with Provolone, Sautéed Portabella’s and Green Onions

The Gourmet Farm Girl

Hamburger, so what is the explanation of hamburger? This is what the dictionary said…A hamburger (or burger for short) is a sandwich consisting of a cooked patty of ground meat, (usually beef, but occasionally pork, turkey, or a combination of meats) placed between two buns.

So where does the ham come from?

The term hamburger originally derives from the German city of Hamburg Germany’s second largest city, from where many immigrated to America. In High German, “Burg” means “castle”, or king’s abode; earlier also city/town, and is a widespread component of city names. “Burger” describes someone coming from that castle or town, (compare London -> Londoner), hence Hamburger can be a descriptive noun in German, referring to something from Hamburg.

Oh! I see…

I don’t think anyone really cares; I know that in a pinch the hamburger was cooked up a lot when I was growing up on the farm. My mom would fry up burgers; squirt a little ketchup on the top; throw on a couple of pickles; wrap them up along with some cookies and take a jug of lemonade to the fields where the men were working because they could not afford to stop working and come home for supper. This was usually because they were trying to stay ahead of the rain. I used to like to ride along with her and sit on the tailgate of the truck and eat a burger right along with my dad. It was like a little picnic!

Ahhh…great memories!

Here is a Gourmet Farm Girl burger idea…

1 pound of hamburger

8 oz package of portabella or white mushrooms (sliced)
Leaf lettuce
Sliced Provolone cheese
4-5 Green onions
Package of hamburger buns
1 tomato (optional)

In a medium size skillet on low to medium heat melt 2-3 Tablespoon of butter and add the sliced mushrooms and sauté till tender; 8-10 minutes; set aside.

Shape the hamburger into 4 quarter pound patties; salt and pepper; and fry or grill till cooked through; 10-12 minutes depending on the heat used. Place the cheese on top of each burger; remove from heat and tent for about 5 minutes to let the juice flavor up the burgers and for the cheese to melt.

Spread a small amount of butter on each bun (top and bottom) and place under the broiler for 1-2 minutes till just golden brown.

Chop the green onion and slice tomato and your ready to assemble a delicious HAMBURGER!

Serves 4

ENJOY!

The Hamburger… Read More »

Stuffed Chicken Breasts with Spinach, Prosciutto, Fresh Herbs and Cheese

The Gourmet Farm Girl

Double this recipe if feeding more than two people and if using dried herbs cut the amount used in half

2 Boneless Chicken Breasts with skin removed
4 slices Prosciutto
5-6 Large fresh spinach leaves
1 14.5 oz can chicken broth
1/2 cup shredded mozzarella cheese
1 teaspoon fresh thyme
3-4 Garlic Cloves sliced
2 small sprigs of fresh rosemary
4-5 leaves of basil chopped

Fillet chicken breast open; place in a plastic bag; pound out with a meat tenderizer on both sides

Lay out chicken breasts, salt and pepper, lay 2 slices of prosciutto on top of chicken, top with 2-3 spinach leaves; 1/4 cup cheese and the thyme leaves

Gently roll the breasts and tie with kitchen string or use a few tooth picks to secure

Place in a glass baking dish; pour chicken broth over the breasts
Drizzle with extra virgin olive oil

Place the rosemary sprigs and garlic cloves in the broth and sprinkle the chopped basil over the chicken and into the broth

Bake at 400 degrees for 45-50 minutes till done

Let rest in baking dish for 5 minutes

Cut strings or remove tooth picks and slice each breast; pour gravy over to serve

Parsley Gravy

The Gourmet Farm Girl

1 14 oz can (reduced sodium) chicken broth

2-3 Tablespoons flour

2-3 Tablespoons butter

1 Tablespoon Fresh or Dried Parsley

Melt butter in a heavy skillet over medium heat; add flour to form a rue

Pour broth in skillet and stir with a whisk or large spoon till thick and smooth

Stir in parsley

ENJOY!

Stuffed Chicken Read More »

Chilean Sea Bass with Roasted Pecan Crust

and Sugar Pea Pods

The Gourmet Farm Girl

1 lb fresh sea bass (this was 2 fillets) double or triple recipe it serving more than two people
2 T butter
¼ cup chopped pecans
¼ cup white wine

In a medium size (oven proof) pan sauté the pecans in the butter over medium heat till caramelized
5-7 minutes
Let rest for 2-3 minute

Pour onto a paper towel to cool

Place fish fillets in the same skillet skin side down

Press the pecan mixture on top of fish, (some will fall off)
Place a pat of butter on top of each fillet
Bake at 350 for 12-14 minutes till fish is flakey

Pour the white wine in the pan around the fish when you remove from the oven, let rest for 2-3 minutes before serving.

Serve with steamed Sugar Pea Pods and Rice Pilaf or Potatoe Cauliflower Puree
(See previous post for recipes)

ENJOY!

Simple and Delicious! Read More »

This is a picture of my grandmother driving the team; her two brothers are on the wagon also.

I remember a delicious chocolate cake that my mom would make in February for my dad’s birthday. It had a rich dense texture and the frosting was smooth, creamy and shinny. The trick to the shinny frosting was adding an egg.

This recipe has been in the family for many years. My mom would make the same cake for my birthday every year as well.

Keep in mind this recipe was before microwave ovens and food processors. The technique of using ice cold water and alternating back and forth with the flour mixture is something we do not use to often these days.

Tip; add some water and lots of ice to a big bowl and let melt down for 10-12 minutes and measure your water from the bowl. If not using pre-sifted cake flour make sure you sift.

I took a picture of the recipe card my mom had to show you how often she made this cake; it has chocolate smears all over it.

Old Time Fudge Cake

Grandma’s Recipe

By The Gourmet Farm Girl

2/3 cup soft butter

1 ¾ cup sugar

2 eggs

1 t vanilla

2 squares unsweetened chocolate (melted)

2 ½ cups sifted cake flour

1 ¼ t soda

½ t salt

1 ¼ cups ice water

Cream together butter, sugar, eggs and vanilla till fluffy
Beat for 5 minutes at high speed scraping bowl occasionally to guide batter into beaters

Sift together flour, soda and salt

Add to creamed mixture alternately with ice water

Make sure to beat well after each addition

Bake in 2 paper lined 9 inch round cake pans at 350 degrees

For 30-35 minutes or till a tooth pick come out clean
Cool cakes on rack

Chocolate Fortune Frosting

2 squares unsweetened chocolate

2 cups sifted confectioner’s sugar

3 T (hot) water

1 egg

1/3 cup soft butter

1 t vanilla

Melt chocolate in mixing bowl over hot water (or in microwave) grandma didn’t have a microwave

Mix in sugar and water

Beat in egg then the butter and vanilla

Frosting will be thin at this point so place bowl in ice water

Beat until spreading consistency

Frost cake and trim sides with walnut halves

ENJOY!

Old Time Fudge Cake Recipe Read More »

I made an oatmeal cake last night…it was an old recipe I had from my mom’s recipe box. You know the kind of box full of file cards and cute images on the borders.Most of which are tattered and torn because they have been pulled in and out of the box so many times. Mom would have loved the internet and the luxury of finding any instruction you want for making an oatmeal cake.

I had a piece with my coffee this morning…I must say…it is quite tasty.

Here is the recipe:

Oatmeal Cake

1 cup rolled oats
1 stick butter
1 ¼ cups of water

Bring the water to a boil and pour over the butter & oats

Let sit for 20 minutes

Meanwhile, mix together:

1 c white sugar
1 c brown sugar
1 1/3 cups flour
1tsp. baking soda
½ t nutmeg
1 t. cinnamon
½ t salt

Add to the oats and butter and mix well

Add 2 eggs

Mix well

I added 1/3 cup of chopped pear and ¼ cup of chopped walnuts

Pour into a bunt pan and bake for 45-50 minutes or until a tooth pick comes out clean.

Let cool for about 10-15 minutes and flip onto a plate.

If you want to add an icing, I made a simple white icing with 1 cup of powder sugar and 2-3 T. of water and poured on after the cake had cooled.

Enjoy!

Oatmeal Cake Read More »

Chicken Tacos with Tequila Lime Sauce

By the Gourmet Farm Girl

1 pound ground chicken

1 pkg. Taco seasoning

1 cup alfalfa sprouts

1 cup chopped lettuce

1/2 cup sour cream

1 cup chopped fresh tomatoes

1 fresh avocado chopped

1 cup fresh cilantro (chop some and leave some whole)

3-4 tablespoons chipolte pepper flakes

1 cup shredded Mexican blend cheese

1/2 cup chopped red onion

1 package Azteca Ultra Grain Flour Tortilla’s
(or your favorite tortilla)

Pre-chop and measure all the fresh ingredients and set aside

Cook chicken in a medium size skillet over medium to low heat till cooked through.

(add a little olive oil if the chicken is very lean) add taco seasoning according to package directions and lower heat to simmer; stirring frequently.

Tequila Lime Sauce

1/2 cup Tequila

Juice of 1/2 lime plus zest
1/2 teaspoon salt
1/4 teaspoon black pepper

1 garlic clove minced

2 shallots minced

3/4 cup heavy cream

1 stick unsalted butter cut into pieces

1 teaspoon corn starch mixed with 3 teaspoons cold water blended

In a small sauce pan heat the Tequila, lime juice, zest, garlic, salt, pepper and shallots till boiling. Stir in the cream; add the butter till melted; whisk in the cornstarch mixture and simmer for 2-3 minutes; remove from heat; set aside till ready to use.

Note: This is a very rich, tangy and distinctive tasting sauce

Heat 5-6 of the of tortilla’s on a grill top or skillet till just warm on both sides;

remove from heat and tent in foil. This can be done with dry heat or a small spray of vegetable oil

You are now ready to assemble the best tasting gourmet taco you have ever made…

Start with the meat and top with some cheese, onions, tomato’s, lettuce, sprouts, avocado, sour cream and pepper flakes; pour 1-2 tablespoons of Tequila Lime Sauce over the top, garnish with cilantro fold in half and ENJOY!

This recipe makes approx 5-6 taco’s; double or triple if serving more

Lime and Tequila = Chicken Taco… Read More »

Homemade Pesto

Course
- Appetizer
- Main Course
- Snack

Ingredients

6 oz sundried tomatoes in oil

¾ cup extra virgin olive oil

1 teaspoon pepper

¾ cup red wine vinegar

1 cup fresh basil chopped

1/4 cup pitted black olives chopped

2-3 garlic cloves minced

½ cup green onions

1 teaspoon salt

Method

Place all ingredients in food processor and process till well blended.

Serve with toasted garlic bread, stir into cooked pasta or serve with fresh vegetables

Enjoy!

Homemade Pesto Read More »

Chicken Meatballs with Spinach and Mushrooms

over Whole Wheat Pasta

By The Gourmet Farm Girl

Meatballs

¼ pound ground chicken

½ cup Panko crumbs (or regular bread crumbs)
1 egg slightly beaten
1 clove garlic minced
1 strip bacon
2 Tablespoons onions minced
2 Tablespoons fresh parsley minced
salt and pepper to taste

In a large mixing bowl combine the ground chicken, bread crumbs,egg, parsley, salt and pepper; set aside.

In a medium size skillet cook the bacon till brown; remove and drain on a paper towel. Remove all but 1-2 tablespoons of bacon fat from pan; add the onions and garlic; sauté till tender 3-4 minutes. Remove from heat and add to the chicken mixture; chop the bacon into small pieces and add to the meat mixture; blend well and shape into 1 inch balls.

Place on a cookie sheet with parchment paper and bake for 12-15 minutes till done.
Wrap in foil to keep warm

Makes 10-12 meatballs

Meatballs can be frozen and used later

Boil pasta according to package directions; drain and set aside reserving some of the pasta water

Sauce

1 14.5 oz. can petite diced tomatoes
¼ cup red wine
2 cups fresh spinach (packed)
1 cup fresh mushrooms sliced
2-3 Tablespoons extra virgin olive oil
1 teaspoon dried basil
3-4 green onions chopped
2-3 tablespoons chopped fresh Italian parsley
Salt and pepper to taste

In a deep skillet over medium heat sauté the onions and garlic in the olive oil for 2-3 minutes; add the basil, mushrooms and tomatoes; salt and pepper to taste; reduce heat and simmer for 10-12 minutes; add spinach, stir and simmer an additional 3-5 minutes till spinach is wilted; add the fresh chopped parsley and the meatballs; stir gently and serve over the pasta in a large bowl or plate.

Top with fresh grated Parmesan cheese.

Note: if sauce is thick add a little pasta water

Serves 3-4

ENJOY!

Healthy Pasta Dish… Read More »

GOOD MORNING!

Homemade Granola

The Gourmet Farm Girl

I love granola; I like to warm it with some milk or eat it as a snack or better yet mix with some yogurt…

Being the dairy girl that I am…my recipe calls for butter instead of oil, it does have some sugar but the rest just moooos… Healthy!

Kids would like to help make this one!

This is so easy and very yummy…I like to eat it when it’s warm right out of the oven. It’s full of good things from the nuts and the flax seeds to the whole grain of the oats!

3 cup rolled oats (regular)
1 cup chopped almonds