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Lobster Chowder with Grilled Corn, Fresh
Tomatoes and Basil
By The Gourmet Farm Girl

4- slices smoked bacon chopped
2 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
3 cloves garlic minced
2 quarts chicken stock
8 medium sized Russet potatoes chopped into bite size pieces
(skins can be left on if desired) 3 bay leaves4 -5 medium size fresh picked sweet corn
2 Tablespoons butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. cold water
2 cups cooked lobster meat
*Note-cook fresh lobster the day before and reserve the meat or pick up cooked lobster from your fish monger.
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper

In a large stock pot over medium heat brown the bacon till crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve the bacon fat in the pan. Add the chopped celery, onions and garlic. Sauté for 8-10 minutes till soft and fragrant.
 

Add the  chicken stock, potatoes and bay leaves; reduce heat to simmer and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth)

While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 450 degree grill for 10-15 minutes till cooked through and slightly charred.

Remove from heat and cool; cut kernels off and add to the chowder ; add the half and half and butter

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till the chowder thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.
Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.
Serves 6-8
 

Fall Supper that Tastes like Summer… Read More »

Chili’s are available at Lehner’s Pumpkin Farm 2920 St Rt. 203 near Radnor.
 This is a seasonal store and the farm is open for the pumpkin season only…great place for family fun and shop in the store, lots of holiday items and gifts. For complete info visit their site at www.lehnerpumpkins.com

Take a Trip to the Country! Read More »
There is just something special about fresh picked
 flowers from the garden!
Something so simple can bring such joy… 
have a blessed day everyone!
 
 

Simplicities… Read More »


 Chili is on the Shelves at Huffman’s Market 2140 Tremont Center Upper Arlington OH 43221.
I will be sampling this Friday September 19th between 3:00-6:00pm. 
 Stop by and see me!
 
 

New Location! Read More »

I had a request for this recipe, so I decided to post it again.
Here you are Marlene, thanks for the request!
 
 Sweet Black Grapes and Hot Pepper Sauce 
The Gourmet Farm Girl

4 lb’s sweet black grapes
5 cups chopped hot peppers (I used a variety)
5 cups sugar
1 cup water
1 Tablespoon butter
1 box fruit pectin (1.75 oz)

In a large stock pot add the water and grapes; cook over medium heat till the skins start to split and the grapes turn soft. Run through a sieve to remove skins and remove pulp. Discard half of the skins and return the other half to the pulp and liquid.
 (Black Grapes work well because of their soft skins)

Add the chopped peppers, sugar, butter and pectin; bring to a boil and skim any foam that comes to the top; remove from heat and fill hot sterile jars with the sauce; process according to your canner directions for preserves, sauces or jams.

Makes 10 half pints

The consistency is semi-thick due to the pectin but not as thick as a jam or preserves

Serve this sauce over soft cheeses with crackers and a crisp wine like a semi-dry Riesling…it is so rich with flavors of sweet with a hint of hot that it could almost be served as a dessert.
ENJOY!

Sweet Black Grapes and Hot Pepper Sauce Read More »

 

 
Easy Cheesy Nachos
By The Gourmet Farm Girl
 
 
 
Preheat oven to 400 degrees

 
Drizzle of  The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
(or vegetable spray)

20-30 nacho chips
1 -32 oz. jar of any flavor of The Gourmet Farm Girl Chili
1 cup shredded Mexican Blend Cheese- plus more for garnish
1/2 cup sliced cherry tomatoes
2 green onions chopped
1 small bunch of fresh cilantro for garnish – sour cream for dipping

 

Spray or rub the oil on a baking stone or heavy baking sheet and heat for 2-3 minutes in the oven. Remove and spread out the nachos over the bottom. Spoon some of the chili on top of each nacho.

*cooked meat of your choice can be added to the chili before this step. Try sausage, ground beef, chuck, chicken, turkey or chorizo sausage cooked in the lime infused oil.

Top with the cheese and onions; return to the oven for 6-8 minutes till the cheese is

melted and everything is hot.

 Remove and top with the tomatoes and extra cheese of your choice return to the oven under the broiler for 1 minute

 Garnish with the pieces of fresh cilantro and serve with sour cream

*a small drizzle of the lime oil can be a garnish also

ENJOY!

Game Day Appetizer Idea… Read More »

New Flavors are Here…

 
I have added two more flavors to my Chili line -Garden Harvest and Spicy Bean.
 
Garden Harvest is full of veggies like zucchini, onions, carrots, celery, green peppers with plenty of tomatoes, garbanzo and black beans.  The seasoning profile on this chili has a curry undertone with cinnamon, coriander and fenugreek.
 
Spicy Bean is hot…it’s full of black and red beans with red pepper flakes, jalapeños, chili peppers, habanero and juicy tomatoes.  
 
For a complete list of ingredients, nutritionals and where to buy in Ohio, visit my website at www.thegourmetfarmgirl.com
 
 

New Chili’s Read More »
 
Crunchy Stuffed Mushrooms
by The Gourmet Farm Girl
 
 
Preheat oven to 375 degrees
 
 
1/3 cup cooked bacon cut into tiny pieces
1/4 cup Panko bread crumbs
1/4 cup grated cheddar cheese blend
3 Tablespoons minced red onion
1/2 Tablespoon fresh oregano minced
6-8 grinds from a pepper mill
(or a pinch of black pepper)
3 Tablespoons roasted red peppers minced
1 dozen large portabella mushrooms
Smoked sea salt
Extra virgin olive oil
 
In a small mixing bowl combine all the above ingredients except the salt and oil; set aside
 
Wipe off the mushrooms with a wet paper towel and remove the stems. Press with your thumb into the gills of the mushrooms to create a pocket. Press some of the mixture into the mushrooms and place on a parchment lined baking pan. Sprinkle with some of the smoked salt and drizzle with the olive oil. Bake for 20-25 minutes until hot through then switch to broil for 1 minute.
 
Serve with fresh basil or sprinkle with more fresh chopped oregano.
 
May yield more or less depending on the size of the mushrooms
 
 
 

Read More »
Lemon Poached Salmon over Whole Wheat Linguine
 with Asparagus and Capers 
By The Gourmet Farm Girl
 
 
 
2 serving portion of whole wheat linguine
3-4 tablespoons of Lemon Infused Extra Virgin olive oil + one extra
3 cloves garlic minced
Salt and pepper
2 medium size salmon fillets
1/2 lemon juiced and zested
1/4 cup white wine
8-10 asparagus spears (balanced)
1 cup fresh spinach (packed)
1-2 tablespoons capers
Cilantro for garnish
 
 
In a large stock pot bring to boil 4 quarts salted water; cook pasta according to package directions for al dente.
 
Meanwhile, pour the 3-4 tablespoons oil into a medium size skillet over medium high heat and saute the garlic till just fragrant; about a minute.
 
Drain the pasta and transfer to a large bowl; pour the garlic oil over the pasta; salt and pepper lightly and toss to coat; set aside.

Blanch the asparagus; set aside

 
Place the salmon in the same skillet along with the additional tablespoon of oil, salt and pepper each fillet; cook the salmon for about 2-3 minutes; flip salmon over,  add the lemon and wine; cover with a tilted lid for an additional 2-3 minutes till cooked through and flaky. Note: Salmon can be a little pink in the middle   
 
Place the spinach on a large serving platter, top with the pasta and then the salmon fillets. Pour the liquid from the skillet over the entire platter; top with the asparagus and garnish with capers and fresh cilantro.
 
Serves 2-3


All on one plate… Read More »

Red Gold Tomatoes has been sending me their products now for several years for new recipe ideas. They recently sent me some Tuttorosso  caned tomato products to try. Red Gold own Tuttorosso tomatoes. All of these products are quality tomato products. I love cooking with them.  Here is a easy delicious recipe to whip up on a busy week night. Within 30 minutes you can make this hardy healthy meal for your family.

 

Hot Peppered Pasta with Bison
by The Gourmet Farm Girl
 1 pound ground Bison or Beef
 Extra Virgin Olive Oil
 2 large garlic clove minced
1/2 red pepper chopped
1/2 green pepper chopped
 salt and pepper to taste
2 tablespoons dried parsley
1 tablespoons dried basil
1/2 tablespoon dried oregano
1 14.5 oz. can Tuttorosso petite diced tomatoes
1 25 oz. can Tuttorosso Tomato Puree
2 cups cooked Rotini pasta
Dried hot pepper flakes
In a large deep skillet over medium heat brown the meat with the olive oil; 10-12 minutes till cooked through. Stir in the minced garlic and peppers; sauté for 2-3 minutes or until peppers soften. Salt and pepper to taste.
Stir in the dried parsley, basil, oregano, diced tomatoes and tomato puree. Cover with a tilted lid and reduce the heat to simmer. Cook for 15-20 minutes or longer while boiling your favorite pasta according package directions.  
Stir in the cooked pasta, plate and sprinkle with dried hot pepper flakes, serve.
Serves 4-6 
  
 

Hot Peppered Pasta with Bison Read More »