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This is a great late summer meal. It’s actually one of the recipes in my cookbook. I thought I would share it again on my site for anyone wanting to try a cookbook recipe.

I’m also interested in hearing from you. If you have a great recipe for garden vegetables; send me the recipe. (Only if you want to share and make it public) I’ll pick the one that I think fits best with this blog site and have a guest post with your name on it and where you are from. I will also send you a signed copy of “The Gourmet Farm Girl Cookbook”

email me at gourmetfarmgirl@yahoo.com

Lobster and Potato Chowder

with Grilled Sweet Corn, Fresh
Tomatoes and Basil

4- slices smoked bacon chopped

2 stalks of chopped celery and a few light green celery leaves
1 small chopped onion
3 cloves garlic minced
1 Qt. of hot water
4 Organic Chicken Bouillon cubes
3 14.5 oz cans low sodium chicken stock
8 medium Russet potatoes chopped
3 bay leaves
4 -5 medium size ears of fresh picked sweet corn
2 Tablespoons melted butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. COLD water
2 cups cooked lobster or crab meat
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 lightly crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve 4-5 tablespoons of bacon fat in the pan. Add the chopped celery, onions and garlic. Cook for 8-10 minutes till soft and fragrant.

Add the water, bouillon, chicken stock, potatoes and bay leaves; bring to a boil; reduce heat 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 425 degree grill for 10-15 minutes till cooked through and slightly charred.
Remove from heat and let cool; cut kernels off and add to soup along with the half and half.

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till soup 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

Who has a Great Garden Vegetable Recipe? Read More »

I had the opportunity last evening to view a documentary film about the threat and disappearance of our bees. I say “our bees” because the bees are the purest of nature and they keep our world alive.

If you are not familiar with the importance of bees and what they do for us take a look at the link below and look for an opportunity to view this film. If you think there is nothing “you” can do to save “our bees”…think again. You may already be doing something if you plant a garden or flowers.

Here is a link to the trailer – http://www.queenofthesun.com

I thought I would share some of the photos I have taken over the past few years of these beauties that vist my gardens.

This photo is in my cookbook

Have a beautiful day…

from

“The Gourmet Farm Girl”

Mother Nature at Her Best… Read More »

It’s Beet Season…

I pulled these beauties over the weekend and created another garden salad using fresh greens and farmers market produce. I topped it off with Blackened Cat Fish nuggets using “The Gourmet Farm Girl” Blackening Seasoning, coming out soon…

5-6 medium size beets

assortment of fresh greens (enough for 4 plates)

1 medium size red onion

1/2 cup Feta cheese

1 pound Cat Fish nuggets

2 tablespoons Blackening Seasoning (new product from “The Gourmet Farm Girl” coming out soon)

3-4 tablespoons vegetable oil

Cracked black pepper

Balsamic Vinaigrette Dressing

1 cup extra virgin olive oil

1/4 cup Balsamic vinegar

2 tablespoons honey

pinch of salt

Wash and trim beets; steam beets in a small amount of water till soft; 10-12 minutes over medium high heat. Using a paper towel, gently rub the skins off the beets and set aside.

Rinse the greens in cold water and drain. Plate the greens; slice the onion and beets and add to the greens, top with the feta cheese and cracked black pepper.

Sprinkle the seasoning over the fish nuggets and pan fry in the vegetable oil for 6-8 minutes over medium high heat till cooked through; drain on paper towels

Whisk together the salad dressing and pour over the greens, top with the Cat Fish and ENJOY!

Serves 4

More Garden Goodies… Read More »

Bratwurst with Garden Vegetables and Pasta

By The Gourmet Farm Girl

1 pound bulk bratwurst or 1 pound links (casings removed)
2-3 tablespoons vegetable oil

3 cloves garlic (minced)

1/3 cup onion (chopped)
Salt and pepper to taste

1/2 cup green, red or yellow peppers or a combination of your favorite

1 cup zucchini (chopped)

1 14.5 ounce can diced tomatoes or 2 cups fresh tomatoes (chopped)

1 14.5 ounce can tomato sauce
Cooked pasta
6 leaves fresh basil (chopped)
pinch of dried dill
Mozzarella cheese

In a large deep skillet heat the oil over medium high heat; add the garlic and onions and saute for 1-2 minutes; add the bratwurst, salt and pepper and cook for 10-12 minutes till cooked through.

Stir in the tomatoes and tomato sauce; add the peppers and zucchini; turn heat to low and simmer for 15-20 minutes or till vegetables are tender; stirring often

Boil your favorite pasta (enough for 4-5 servings)

Stir cooked pasta into the sauce along with the herbs and top with grated mozzarella cheese

Serves 6-8

Use Those Garden Vegetables… Read More »

The garden is starting to produce…I pulled some carrots for supper, here is
a simple recipe for cooked carrots.

Sweet and Peppery Carrots

By The Gourmet Farm Girl

2-3 cups sliced carrots
3 tablespoons local honey
1/2 teaspoon cracked black pepper

Wash and peel carrots; slice into strips or cut into rounds

In a medium size sauce pan boil or steam carrots for 3-5 minutes till soft. Drain and drizzle with honey, sprinkle with cracked black pepper.

Serves 3-4

How simple is that?

From the Garden… Read More »

Seared Tuna Steak Salad

By The Gourmet Farm Girl

2 Sushi grade tuna steaks (6 oz ea)
1 tablespoon ground ginger
1 tablespoon ground cardamon
pinch of cracked black pepper
3 tablespoons vegetable oil
1/4 cup low sodium soy sauce
2 tablespoons capers (without vinegar)

Mix the ginger, cardamon and pepper together and season both sides of the tuna

Heat oil in a medium size saute pan over medium high heat; sear tuna steaks on both sides; 45-50 seconds till just turning white; about a quarter of an inch

Remove steaks and deglaze the pan with the soy sauce; reduce heat to medium low and cook for about 1 minute; add the capers and continue to cook for another 30-40 seconds till hot.

Pour the sauce over the tuna steaks; slice into thin strips and serve with a fresh greens.

Makes 2-4 salads

Note: Capers without vinegar can be found at markets like Earth Fare, Wholefoods or

in specialty food sections of most markets.

Crunchy Rolled Pork with Asparagus, Fresh Basil and Cheese

By The Gourmet Farm Girl

2 tablespoons butter

¾ cup Panko bread crumbs

10-12 asparagus spears (blanched)

4 thin cut pork chops
Salt and Pepper to taste
8 fresh basil leaves

1 small onion cut into strips

1 cup shredded Italian blend cheese

1 egg

3 strips smoked bacon

Preheat oven to 375 degrees

Spray a 9×13 glass cooking dish with vegetable oil

Melt the butter in the oven on a large cookie sheet with sides; pour the crumbs on the pan and coat with the butter; toast the crumbs for 2-3 minutes till lightly golden. Pour crumbs into a bowl and set aside.

Rinse asparagus in cold water; cut spears in half. In a medium size pan bring 1 quart of water to a hard boil; drop asparagus into the boiling water for 1 minute; remove and place in a bowl of ice water for 2 minutes to stop the cooking; drain and set aside.

Place the pork chops (two at a time) in a plastic zip bag and pound out with a meat tenderizer till almost flat; salt and pepper. Place 2 leaves of basil on each chop followed with 4-5 pieces of asparagus, 2-3 pieces of sliced onions and 2 tablespoons cheese. Gently roll and place seam side down in the baking dish.

Whisk the egg in a small bowl and brush each pork roll with egg wash. Gently press some of the toasted crumbs onto the top and sides. Lay the strips of bacon across the top of the rolls and bake for 30-35 minutes or until bacon is crisp and the rolls are heated through. Remove from the oven and remove the bacon. Return the dish under the broiler for 1 ½ – 2 minutes till the tops are toasted.

To serve; break up bacon into bite size pieces and sprinkle over the top followed with extra cheese.

Serves 4

There is nothing more gratifying than planting, watering, watching it grow and finally picking those sweet fresh peas.

Garden Pea Salad

By The Gourmet Farm Girl

3 cups fresh peas
1/4 cup chopped carrots
4 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Ohio honey
Pinch of sea salt and cracked black pepper
3 strips smoked bacon
1/2 cup chopped red onion
1/2 cusp parmesan cheese (cut into small cubes)
1/2 cup fresh chopped cilantro

In a medium size stock pot bring 5 cups of lightly salted water to a full boil; blanch peas and carrots for 1 minute in the hot water; drain and cool in a bowl of ice water; once cool, drain again and set aside.

Whisk together the oil, honey, vinegar, salt and pepper; set aside

Cook bacon till crisp; drain on a paper towel and cut into pieces.

Mix together the peas and carrots with the onion, cheese, bacon and cilantro. Pour dressing over the mixture and toss to coat.

Will keep for several days in the refrigerator.

Serves 6-8

Pea Picken Time… Read More »