Recipes

Iron Skillet Potato’s with Fried Leeks and Onions
By The Gourmet Farm Girl

5-6 baked potatoes sliced
1 fresh leek sliced thin
½ red onions sliced thin
4-5 tablespoons butter
Salt and pepper to taste

Slice the leeks and onions; set aside

In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.
While potatoes are frying; in a small skillet coated with olive oil, cook the leeks and onions till tender and slightly brown; 7-10 minutes; remove from heat and set aside
Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions

Serves 4-5

ENJOY!

Have leftover pototoes? Read More »

Traditional Holiday Stuffing
By The Gourmet Farm Girl
10-12 cups dried bread (cubed)

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 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees

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
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 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; bake for 50-60 minutes till golden brown.

ENJOY!

Family Favorite… Read More »

When growing up on the farm I remember riding my bike up the road to a creek that cut it’s way through the fields. It was called the Mud Run…appropriate name for this stretch of flowing water; it was shallow in most parts except for one spot by an old abandoned and broken bridge. The tree that grew on the bank of the creek by this spot was so big and full that it’s branches hung like giant arms over the water. This particular pool of water was at least four to five foot deep and the water was so cool that you could not resist jumping in….except when you had a line or two dropped to the bottom to catch some Catfish.
There was nothing better than going home with some Cats to fry…  
Try my simple recipe with home made relish.
Pan Fried Catfish
by The Gourmet Farm Girl
1 pound of fresh catfish
2/3 cup panko bread crumbs
4-5 Tablespoons butter
1 egg beaten
1 tablespoon of The Gourmet Farm Girl Seafood Seasoning
Or salt and pepper to taste
1-2 tablespoons extra virgin olive oil
Rinse cat fish in cold water; pat dry and sprinkle with seasoning (or salt and pepper) set side.
Melt 2 tablespoons of the butter in a cast iron skillet (any heavy skillet will work) pour the Panko crumbs into the butter and gently stir till the crumbs are lightly toasted. Remove from heat and pour onto a large plate.
Beat the egg in a medium size mixing bowl and dip the cat fish into the egg then in the crumbs to coat.
Melt the remaining 2 tablespoons of butter with the olive oil in the same skillet over medium heat; fry cat fish 3-4 minutes on each side till golden brown and breaks apart easily.
Homemade Relish
Mix 1/2 cup mayonnaise with 1/4 cups pickle relish (or more depending on taste) I used my Zucchini relish that I made this summer. Pinch of red pepper, stir and serve
ENJOY! 

This recipe serves 2-3
Double if serving more

This is me…deep sea fishing on the family vacation 1968 off the coast of Florida.
I caught a King Mackerel…with a bit of help!
Have a great day!

Gone Fishing… Read More »


Farm Girl Peach Crumble
by The Gourmet Farm Girl

7-8 fresh medium size peaches (reserving 1 half peach for garnish)
½ cup brown sugar
¼ cup all purpose flour
½ cup rolled oats
1 teaspoon cinnamon
½ cup chopped pecans
6 tablespoons butter
½ cup Home Made Granola (optional; see recipe for granola in archives)

Preheat oven to 400 degrees

With a fork; mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 2 tablespoons butter till crumbly.

Spray with cooking oil a 9×9 casserole dish and pour half of the crumb mixture into the dish; drop the remaining 4 tablespoons of butter over the crumbs.

Wash and peel peaches; slice and layer on top of the crumb mixture; cover with remaining crumb mixture and granola.
Bake for 30 minutes; remove and garnish the top with the fresh peach slices; return to oven for an additional five minutes. Remove and let cool for 8-10 minutes; serve warm with vanilla ice-cream or fresh whipped cream and a sprig of fresh mint.
ENJOY!
Note: Apples and Pears work well with this recipe also.

Fall Dessert Idea…Sam’s Club demo.. Read More »
Strawberry Shortbread Ice-Box Cake
by The Gourmet Farm Girl
This recipe is an original design for one of my Ice-Box Cakes. It is a wonderful dessert on a warm Summer’s evening, it is cold and refreshing and not to mention very yummy…make one up ahead and at the end of the day sit back on the porch and ENJOY!   

You will need:

1 Qt. quality vanilla ice-cream
1 8 oz. container whipped cream
2 cups fresh strawberries
1/2 cup sugar
1 package of shortbread cookies
1/2 stick Butter (melted)
1/2 cup chopped walnuts
6-8 Nilla wafers for garnish
4-5 fresh strawberries for garnish

Step one: Place shortbread cookies in large bowl of a food processor adding the melted butter till blended
Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust
Place in freezer to set up

Step Two: In a medium size sauce pan add the strawberries and sugar; simmer over low heat till the sugar is melted and the berries are semi-soft; take off heat and set aside to cool 
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
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. Set aside to cool or pour into a container and refrigerate till cool. 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 from freezer and gently place in scoops the vanilla ice-cream on top of the crust followed by a layer of the chopped walnuts; pour the cooled strawberry sauce over the top then the fudge sauce; 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 and refreeze for at least 1 more hour; will freeze and keep up to 1 week.
Before serving:  remove from spring form pan and garnish with sliced fresh strawberries and wafers  

Cool Summer Time Dessert… Read More »
Baked Hashbrowns with Cheesy Eggs and Veggies 
The Gourmet Farm Girl
10 – 12 eggs (depending on the size of your ramekin)
3-4 tablespoons milk

4 tablespoons butter
1- 20 oz. package fresh hash brown potatoes
2 cups shredded mild cheddar cheese blend
2-3 green onions chopped
2 cups chopped fresh spinach

I used four 4 1/2 inch ramekins

Preheat oven to 400 degrees

Spray ramekin with cooking oil and press the hash browns into the dish to form a crust; leaving it hollow in the middle. Place 1 tablespoon butter in the middle of each shell. Place ramekins on a heavy cooking sheet and bake for 25-30 minutes till the hash browns get brown and semi-crunchy. (The edges will get dark)

In a medium size mixing bowl beat eggs and milk; stir in cheese blend, onions and spinach.

Remove ramekins from oven and pour the egg mixture into each baked crust; return to oven and bake for an additional 30-35 minutes till eggs are cooked.

Time saver; place the ramekins in the microwave and cook for 2-3 minutes till eggs are cooked through.

Top with additional cheese, crumbled bacon, sour cream or salsa.

Can substitute other vegetables or a different cheese blend to your liking.
Very good with bacon or ham added
Serves 4
ENJOY!

Week-end Breakfast… Read More »

Impress your family or house guests this holiday season with this delicious and easy breakfast using frozen puff pastry.
This recipe makes two servings at a time; you will need to repeat for additional servings.
Serve with a fresh cut fruit salad.
Puffed Pasteries with Poached Eggs and Smoked Salmon
By The Gourmet Farm Girl
2 fresh eggs poached (fried or scrambled will work also)
2 frozen puffed pastries (baked according to package directions)
2-4 ounces smoked salmon (bacon bits or ham will work also)
4-5 tablespoons shredded cheddar cheese (or melted cheese)
2-3 teaspoons capers

Remove baked pastries from the oven and remove the top (lid) place some of the cheese in the hot pastry shell to melt. Poach eggs; when done place the poached egg into the pastry on top of the melted cheese. Top with additional cheese and slices of smoked salmon; garnish with capers.
Top each pastry with the lid

Serve immediately

ENJOY!
Note: to poach an egg; simple bring several cups of water to a low boil; add 1 teaspoon vinegar. Slowly pour the eggs into the hot water and let cook for 3-3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Remove any of the white membrane from the edges. Salt and pepper lightly. 

Holiday Breakfast… Read More »
Skewered Grilled Steak and Scallops
 with Bacon Cream Sauce
The Gourmet Farm Girl
1-2 Rib Steaks
6-8 Large Sea Scallops
½ Brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 strips Hickory Smoked Bacon
1 oz warm milk
Soak skewers in water while preparing
Fry bacon till just crisp and remove from heat; drain on a paper towel; when cool chop into small bits
Cut steak into chunks and season with salt and pepper or your favorite steak seasoning; rinse scallops and season with salt and pepper
Cut Boursin cheese in half and place in a small sauce pan; warm slowly over low heat gradually adding the warm milk till it gets creamy; add bacon bits, set aside
When ready to grill; skewer the meat and scallops on seperate skewers; drizzle with extra virgin olive oil; place on hot grill; 400 to 425 degrees and cook till the scallops are opaque and cooked through 8-10 minutes; and the steak for 10-12 minutes; steak will be medium rare
 (leave on 2-3 minutes longer if medium is desired)
Remove and plate let rest for 1-2 minutes; reheat cream sauce and  pour over the skewers; garnish with fresh chopped parsley and ENJOY!
Serves 2-3
Double or triple if serving more

Fire Up the Grill… Read More »
Smashed Turnips and Red Skin Potatoes

The Gourmet Farm Girl
This is an easy and tasty side dish.
 It gives regular smashed or mashed potatoes a different flair.
3-4 Small Turnips
3-4 Small Red Skin potatoes or any potato will work I like the red skins for color
4 Tablespoons of Butter (divided)
1/3 cup warm milk or cream
1 14 oz can chicken broth
 Wash potatoes; wash and trim turnips; cut into medium size chunks. Place in a pot with the chicken broth, half the butter, salt and enough water to just cover the vegetables.
Bring to a boil; reduce heat and cook till tender, a knife should slide through easily. Drain and return to pan; add the milk or cream (adjust more or less if needed) and smash with a potatoes masher till creamy, leaving a few lumps.

Salt and pepper to taste

Great with Bacon Bits as a garnish

Serves 4-5

ENJOY!

Turnip Time… Read More »
Creamy Tomato Soup

By The Gourmet Farm Girl


2 Tablespoons Butter
2 Tablespoons Extra Virgin Olive oil
2 cloves garlic minced
½ cup chopped green onions
½ cup chopped celery + some of the light green leaves (chopped)
½ cup chopped carrots
1/8 teaspoon black pepper
1 -14.5 oz can of low sodium beef broth
1 Tablespoon Worcestershire Sauce
1-28 oz can of Red Gold Crushed tomatoes
1-14.5 oz. can of Red Gold Roasted Garlic and Onion Diced tomatoes
1-6 oz can of Red Gold tomato paste
2 Tablespoons Brown Sugar
2 Bay leaves
1/2 teaspoon dried Tarragon
1 Tablespoon dried Parsley
1 Tablespoon Dried Cilantro
1 pint half and half or heavy cream

In a large stock pot heat the butter and oil over medium heat and sauté the garlic, onions, celery and carrots for 4-5 minutes until soft; season with salt and pepper.

Add the broth, Worcestershire, all the tomato products, brown sugar, bay leaves, tarragon, parsley and Cilantro. Reduce heat to low and simmer for 30-40 minutes.

Gently stir in the half and half or cream and continue to simmer for an additional 4-5 minutes till hot through.

Serve with crusty bread or homemade croutons.
Serves- 6-8    

Warm Your Bones with Soup… Read More »