Need Featured Image – Page 30 – The Gourmet Farm Girl

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If you like Porter Beer, you will like this burger.

Potato Buns work well with this recipe in place of the Pretzel Buns.

Porter Cheese Turkey Burgers

By The Gourmet Farm Girl

1 pound ground turkey

5-6 cloves roasted garlic (smashed)

1 package Pretzel Buns

4-5 tablespoons soft butter

lettuce

tomatoes

1 cup Porter Cheese chopped into small chunks

In a medium size bowl mix the ground turkey and the smashed garlic together; form into four patties.

Grill at 425 degrees until cooked through; 10-12 minutes. Remove from heat and top each burger with the chopped porter cheese. Cover with an inverted plate and let rest for 3-4 minutes to allow cheese to soften and melt.

Cut the Pretzel Buns in half and butter each side. Place under broiler till just golden.

Assemble your bugers with the lettcue and tomatoes or garnish as you like.

Have the beer cold and serve um up!

Enjoy Your St. Patrick’s Day!

Happy St. Patrick’s Day… Read More »

I came across the old cake recipe while searching for something else. I just had to take a moment and look at it. It was carefully typed out by my mother in order to keep it readable, since the original recipe had been used so many times by my grandmother that you could scarcely read it. Even this one had smudges of cake batter and frosting fingerprints. I didn’t make the cake but I thought I would share the recipe with you. As you read through it, you will notice a few unusual techniques that were used many years ago. I estimate this recipe to be at least 100 years old. Give it a try… and let me know how it turns out!

Old Time Fudge Cake

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

Preheat oven to 350 degrees

Cream together butter, sugar, eggs and vanilla till fluffy; beat for 5 minutes at high speed scraping bowl occasionally

Sift together flour, soda and salt: add to the creamed mixture alternately with ice water; make sure to beat well after each addition

Bake in 2 greased and floured 9 inch round cake pans at 350 degrees for 30-35 minutes or till a tooth pick come out clean. Cool cakes on a wire 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

1 1/2 cups walnut halves (optional)

Melt chocolate in a medium size mixing bowl over hot water or in the microwave a few seconds at a time till just melted.
(Grandma didn’t have a microwave)

Mix in sugar and water; beat in the egg then the butter and vanilla

Frosting will be thin at this point so place bowl on top of a bowl of ice water; continue beating until spreading consistency. Frost cake and trim sides with walnut halves

ENJOY!

Chocolate Cake Memories… Read More »

And this is the confidence that we have in him, that, if we ask any thing according to his will, he heareth us.

I John 5:14

Have a Peacful Day…

The Gourmet Farm Girl

Good Morning… Read More »

I have eaten frog legs, all kinds of fish and seafood and yes…Alligator. If you have tried it you will know how tasty it is. Some restaurants serve fried Gator Bites, which are great, but when I found Alligator meat unbreaded and ready to cook with; I just had to get some.

I found some recipes for Alligator Stew, but I wanted to do something different. So I made Alligator Chowder. It’s a lot like Clam Chowder but the tender pieces of gator meat are mild and add a unique flavor. Some people say it tastes like chicken…I disagree.

Alligator Chowder

By The Gourmet Farm Girl

2 pounds Alligator meat

(cut into small chunks)

4 thick slices of smoked bacon

1 Tablespoon butter

2 large potatoes

2 stalks celery with leaves

2 carrots

1 small onion

2 quarts chicken stock

2 Bay leaves

1 teaspoon dried thyme

2 teaspoons granulated garlic

1/2 teaspoon dried oregano

2 teaspoons sea salt (or to taste)

1 teaspoon black pepper

1 15.25 ounce can corn (or three ears)

1 cup half and half

4 Tablespoons corn starch

Cold water

Fresh cilantro for garnish (optional)

Cut bacon into pieces and brown in a large stock pot over medium heat; remove cooked bacon and drain on a paper towel; set aside. Remove all but 2-3 tablespoon of the bacon fat; add the butter and melt; add the chopped celery, carrots and onions.. Sauté for 2-3 minutes.

Add the broth, all seasonings and the Alligator meat. Reduce heat to a simmer; tilt the lid and allow to cook for 45-50 minutes till the meat is tender; stir occasionally. Stir in the half-n-half and corn and cook for 2-3 minutes till all is hot. Mix the cornstarch with enough cold water to make 1/4 cup; pour into the soup and stir till thick.

Makes 8 servings

ENJOY!

Gator Chow… Read More »

If something in us must change, spending time in nature

is a good beginning.

~Malidoma Patrice Some,

The Healing Wisdon of Africa

Have a Blessed Sunday….

Enjoy the Simple Things in Your Life!

The Gourmet Farm Girl

Photos are original and taken by The Gourmet Farm Girl 2010 & 2011

Simple Blessings… Read More »

I had a Scotch Egg as an appetizer this past week while dinning out. I enjoyed this English Pub food and decided to make them at home for a Sunday brunch idea …Farm Girl Style.

Wikipedia says this about the Scotch Egg:

A Scotch egg consists of a hard-boiled egg (with its shell removed) wrapped in a sausage meat mixture, coated in breadcrumbs or rolled oats, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad.

The earliest printed recipe is the 1809 edition of Mrs. Rundell’s A New System of Domestic Cookery. Mrs. Rundell and later 19th-century authors – served them hot, with gravy.

Here is my recipe…instead of wrapping in sausage before breading, I mixed chopped bacon and Canadian bacon and pressed it together with the crumbs to give it a lighter flare.

Scotch Eggs with Creamy Mustard Sauce

By The Gourmet Farm Girl

4 eggs + one for breading

3 slices of bacon cooked

6 slices of Canadian Bacon

1 cup bread crumbs (1/2 regular and 1/2 Panko)

1/2 cup flour

For the sauce:

1/4 cup mayonnaise

2 tablespoons mustard

1/4 teaspoon dried celery seeds
pinch of sugar

salt and pepper to taste

1 1/2 quarts vegetable oil

In a medium size sauce pan bring the eggs to a boil for 10 minutes; remove and place in a bowl of ice water.

Beat the extra egg and set aside

Mix the mayonnaise, mustard, celery seed, sugar, salt and pepper; set aside

Cook the bacon just slightly; do not crisp, you want it to have some soft fat. Chop the bacon and Canadian bacon together in a food processor.

Remove shells from eggs and roll in flour; then in the beaten egg; press the meat mixture around the egg and press into the crumbs

Gently lower the egg into the oil with a slotted spoon; fry at 350 degrees for 30-40 seconds or till just crisp

Serve with the creamy mustard sauce

ENJOY!

Unique Breakfast Idea… Read More »

John 14:1-27

Let not your heart be troubled:

ye believe in GOD, believe also in me.

Peace I leave with you, my peace I give unto you:

not as the world giveth, give I unto you.

Let not your heart be troubled, neither let it be afraid.

Have a Blessed Sunday!

The Gourmet Farm Girl

Good Morning… Read More »

Buckeye Chuck predicts a short winter…and here in Ohio I would say he is correct…

There is evidence everywhere that he is right…

The bulbs are waking up…

The skies are blue and sunny…

Simon and Buddy are enjoying!

Georgie just sat in the warmth of the sun

and watched…

I hope you enjoyed your day!

The Gourmet Farm Girl

Groundhog Day in Ohio Read More »

Look at these two beauties outside my kitchen window on this cold winters morning

A Thought for Today…

Promise only what you can deliver

Then deliver more than you promise…

ENJOY your day!

The Gourmet Farm Girl

What a Lovely Couple… Read More »

Roasted Cashews and Asiago Chicken Spread

with Fresh Herbs

By The Gourmet Farm Girl

2 medium size boneless skinless chicken breasts

3 cloves roasted garlic

1/3 cup roasted cashew halves

2 tablespoons butter

1 small red pepper

1/3 cup real mayonnaise

3 green onions

1/3 cup Asiago cheese (shredded)

5-6 large basil leaves

1/4 cups cilantro leaves

pinch of salt and pepper

Assorted crackers or toasted baguette slices

Bring 2 quarts water to a boil and poach chicken for 7-10 minutes till cooked through; remove and drain. Allow chicken to cool then tear into a few large chunks.

While chicken is cooling; melt the butter in a small saute pan; roast the garlic and cashews over medium high heat for 1-2 minutes till just warm and slightly browned. (Be careful not to burn)

Place all the ingredients into the large bowl of a food processor and pulse till just blended.