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This is pure comfort food…great for St. Patrick’s meal!


 
 
Irish Boiled Bacon with Potatoes and Cabbage
By The Gourmet Farm Girl
 
 
 
 
Preheat oven to 350 degrees
 
3 tablespoons olive oil +1 tablespoons duck fat (optional)
(if you have never used a little duck fat in your cooking, your missing out)
1.5 – 2lb Irish Boiled Bacon (comes from pork shoulder)
2 cups  dry while whine (Sauvignon Blanc, Pinot Grigio or Pinot Gris)
2 cups chicken broth + extra if needed
1 teaspoon dried chervil
2 teaspoons dried fenugreek
2 teaspoons course salt
1 Tablespoon dry yellow mustard seeds
touch of cracked black pepper
10-12 rosemary needles
small bunch fresh parsley (chopped)
1/4 cup chopped green onions
1/2 cup sliced leek
5-6 garlic cloves (halved)
3-4 medium red potatoes (cubed)
1/2 head of cabbage (sliced)
additional salt and pepper to taste
In a 2 quart Dutch oven heat the olive oil and fat over medium high heat; sear the meat on both sides for 2-3 minutes. (or until it come loose without pulling)
 
Remove from heat and pour the wine and broth over the meat. Add the seasonings and herbs. Top with the onions, leeks and garlic cloves. Cover and place in the oven for 1 hour.    
 
Remove from the oven and place the potatoes and cabbage on top of the meat and broth. Add additional broth if needed. (the meat should be slightly covered with liquid)
 
Return to the oven for an additional 30-40 minutes until the meat is fork tender and the vegetables are soft.  Salt and pepper (optional)
 
I served it with additional mashed potatoes and crusty bread for dipping into the broth.
 
 
Yummy!
   

Irish Boiled Bacon… Read More »



I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that I still possess.

Martin Luther



Nature, to be commanded, must be obeyed.
Francis Bacon

Nature is the living, visible garment of God.
                                                                     Johann Wolfgang Von Goethe



Nothing refreshes the soul better than the beauty of God’s creations… 
The Gourmet Farm Girl

Spring Thoughts… Read More »

This is a great recipe for using up leftover Chili or Chili Con Carne
(see previous post)
 
  Chili Con Carne Lasagna
By The Gourmet Farm Girl
 
 
 
Pre-heat oven to 350 degrees
 
2-3 tablespoons vegetable oil
1/2 pound Chorizo sausage
1 quart chili or chili con carne
3-4 small fresh tomato’s (diced)
9 oven ready lasagna noodles
8 oz.’s Panela cheese (crumbled)
(found in the ethnic section)
see image below
8 oz.’s  sharp cheddar (shredded)
1 ancho pepper sliced thin
1-15 oz. Crema Mexicana (Mexican Table Cream)
(found in the ethnic section) 
see image below
 or sour cream
 
 
In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato’s; heat thoroughly.
 
Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.
 
Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.
 
Remove from oven and drizzle with the table cream.
 
Serves 6-8   
 
 
 
 
 

 

Great Idea… Read More »

I’m a huge fan of adding beans to my chili’s…but after making this Tex Mex style of chili with only braised down meat, peppers and tomato’s, I changed my mind.  It’s like a mother sauce that you can use for other dishes. This is my version of a very old fashioned style of chili.

Enjoy! 
Chili Con Carne
By the Gourmet Farm Girl
 
 
 
 
3 Tablespoons vegetable oil
1 pound beef chuck (cubed)
1/2 pound pork loin (cubed)
3 Tablespoons Chili powder (hot)
1 large onion (chopped)
1 large Ancho chili (chopped)
6 cloves of garlic (minced) 
1 Tablespoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon coriander
1 fresh tomato (chopped)
1 quart tomato juice
2 flour tortillas (ground)
this will be used as a thickener)
Dried pepper seeds to taste.
 
 
In a large Dutch oven heat the oil over medium high heat and brown the meat for 5-7 minutes.
Sprinkle the chili powder over the meat and stir. Add the onion, Ancho pepper, garlic, oregano, cumin, coriander and fresh tomato. Stir and cover the post with the lid. Braise for 1- 1 1/2  hours over medium to low heat. Stir occasionally.
 
Tear the tortilla shells into large pieces and grind in a food processor until it resembles a flour texture; set aside.
 
When the meat is tender add the tortilla flour to thicken the chill. Reduce to simmer and cook for an additional 10-15 minutes with the lid tilted. ( it can sit an simmer for as long as you like)
 
Serve with hot chili pepper flakes, or any other garnishment you would like…
 
Yields  6-8 servings
 
 
 
 
   
   

Tex Mex Style Chili Read More »

Homemade Granola
by The Gourmet Farm Girl
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 will like to help make this one!

3 cup rolled oats (regular)
1 cup chopped almonds
1 cup chopped pecans (walnuts work well also)
½ cup flax seed
½ cup raisins
¼ cup unsalted butter (melted)
¼ cup honey + 2 Tablespoons
¼ cup + 2 T brown sugar

Pre-heat oven to 225 or 200 on a convection oven

In a large bowl mix the oats, nuts, flax seed and raisins; set aside
 
In a smaller bowl whisk the melted butter with the honey and brown sugar until blended and smooth pour into dry mixture and gently stir with a large spoon till coated
Spread the granola on two baking sheets with edges and lined with parchment parer; bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes
 
Cool and store in an airtight container
 
ENJOY!

Makes 6-7 servings

Homemade Cereal (Granola) Read More »
 
Chili Sloppy Joes
By The Gourmet Farm Girl
 
 
1- 32 oz. jar of Spicy Bean, Buckeye or Farmhouse Chili
1/2 pound ground beef
1/2 pound ground sausage (plain)
1 package slider buns
1/2 pound smoked gouda cheese sliced thin
small bunch of fresh cilantro or slaw
Brown the meat in a skillet over medium high heat, add the chili and simmer for 8-10 minutes. Using a potato masher or large spoon mash some of the beans into the meat mixture. This will help to thicken it. Serve with slider buns, add a piece of cheese and some fresh cilantro or your favorite slaw on top. 
 
Makes about 10-12 sandwiches

Game Day Joes… Read More »

Smoked Salmon Appetizers
By The Gourmet Farm Girl

¼ cup sour cream
¼ cup cream cheese
1 teaspoon cracked black pepper
3-4 tablespoons horseradish (or to taste)
1 tablespoon Gourmet Farm Girl Seafood Seasonings (optional)
15-20 pieces sliced Italian, Ciabatta or rye lightly toasted
5-6 ounces of Smoked Salmon or Trout
Small batch of Organic Bean Sprouts or salad greens

In a medium size mixing bowl combine the sour cream, cream cheese, pepper, horseradish and seasoning. Spread the mixture over each piece of toasted bread and place a bite of salmon or trout on top; garnish with chopped greens or bean sprouts.
Can be made ahead and chilled for up to 24 hours
Serves 15-20
ENJOY!

Forget the Fried Appetizers… Read More »

Pasta with Bacon Sautéed Mushrooms, Asparagus and Sun Dried Tomato Pesto
By The Gourmet Farm Girl

2 cups penne pasta (or your favorite shape pasta)
(Whole grain pasta works well with this recipe also)
10 oz. jar of  Sun-Dried Tomato Pesto
3 slices smoked bacon
½ c sliced mushrooms (any mild flavored mushroom will work)
½ cup chopped asparagus
2-3 garlic cloves minced
Salt and pepper to taste
½ cup shredded mozzarella cheese
½ cup shredded parmesan asiago cheese

Preheat oven to 350 degrees
Spray a 2 qt. casserole with cooking oil

Boil the pasta to according to package directions for al dente, drain and return the pasta to the pan gently stir in the tomato pesto; set aside
Cut bacon into pieces and fry on low to medium heat in a large skillet till crisp
Remove the bacon pieces with a slotted spoon and drain on a paper towel
(If bacon has a lot of fat remove all but 3-4 tablespoons from pan)
Add the mushrooms and asparagus to the bacon grease and sauté till almost tender 2-3 minutes; add the garlic, salt and pepper and the bacon into the pan then pour over the cooked pasta with pesto
 
Pour pasta mixture into the casserole and bake uncovered for 20 – 25 minutes; remove from oven and sprinkle the cheese over the top; return to oven for 5-7 minutes or until the cheese melts.
Garnish with fresh parsley

ENJOY!

Week-End Pasta Meal… Read More »

This is a simple and easy recipe. The oils adds a slight hint of Italian herbs like basil & oregano and  fragrant rosemary

 Roasted Chicken
 with Italian Herb Olive Oil
By The Gourmet Farm Girl
 
 
1 4-5 pound roaster
1/4 cup of The Gourmet Farm Girl Italian Herb Infused EVOO
1/4 cup The Gourmet Farm Girl Rosemary Infused EVOO
3 Tablespoons unsalted butter
1~ 14.5 oz can chicken broth
Salt and pepper to taste
 
 
Pre-heat oven to 375 degrees
 
Spray a 9×13 glass baking dish with cooking oil
 
Rinse chicken in cold water removing giblets (reserve for making stock) pat dry.
 
Gently reach under the skin of the bird and rub the butter on the meat then pour the oil between the skin and the meat. Massage everything into the entire bird. Salt and pepper the top of the skin.
 
Pour the chicken broth in the dish; cover with aluminum foil and bake for 45 minutes. Remove the foil and allow the bird to brown for an additional 10-15 minutes; remove the chicken when an internal temperature reaches 160 degrees in the thickest part.
 
 Cover again with the foil and allow the bird to rest for 6-7 minutes before carving.   
 
Note: For a crusty brown chicken; turn on the broiler for the last 2-3 minutes 
 
 Serves 4-5
 
 
 
Email me and I will ship you a bottle at a special price of
 $16.00 + 3.50 shipping
 (Regular $20.00 + shipping)
 Credit cards accepted.

Simply Good Chicken… Read More »