Need Featured Image – Page 33 – The Gourmet Farm Girl

These stuffed mushrooms not only taste wonderful but they become part of this beautiful sunflower plate design. I served these this past weekend and my guests were amazed…

Any plate with a flower design in the middle will work; have fun creating.

Portabella’s with Sausage, Ricotta, Roasted Garlic

and Sweet Red Peppers

By The Gourmet Farm Girl

6 medium size portabella mushrooms

1 1/4 cups fresh ground pork sausage

1 1/4 cup ricotta cheese

6 cloves roasted garlic

1 medium sweet red bell pepper sliced thin and cut in half

1 tablespoon roasted chili pepper seeds

3 tablespoon red onion (minced)

1/2 teaspoon cracked black pepper

1/2 teaspoon sea salt

1/2 cup fresh grated Parmesan cheese

2-3 tablespoons fresh chopped parsley

Plus additional for garnish

Pre-heat oven to 350 degrees

Peel the outer skins from 1 head of garlic; remove the end and place on an oven proof pan or stone.

Drizzle with 1-2 tablespoons extra virgin olive oil and bake for 40-45 minutes still the garlic is soft and fragrant. Remove from oven and let cool

Wash and remove the seeds from the pepper and slice into thin strips; set aside

In a medium size skillet over medium to medium high heat drizzle 2-3 tablespoons extra virgin olive oil; add the pork sausage; chop into small pieces as your brown the meat; 10-12 minutes

Reduce heat to low; stir in the ricotta, onions, pepper seeds, salt and pepper. Gently squeeze out some of the roasted garlic cloves into a small mixing bowl; smash with a fork and add to the meat mixture.

Remove stems from the mushrooms and a few of the gills to create a pocket. Stuff each mushroom with some of the meat mixture and lay several slices of the red pepper on top.

Bake on a cooking stone or heavy cookie sheet for 10-15 minutes or till soft; remove from oven and top with grated cheese and chopped parsley.

Plate and add additional sprigs of parsley or rosemary if desired; great right off the baking stone too!

Serves 2-3

Double if serving more

ENJOY!

When Food Meets Design… Read More »

You will never face a problem
that’s not charged with opportunity.

Do for others with no desire of returned favors.
We all should plant some trees we will never sit under.

Sitting still and wishing makes no person great.
The good Lord provides the fishes,
but you must dig the bait.

Enjoy your Autumn Sunday…

Thoughts for Today… Read More »

Spaghetti Squash with Tomatoes Fresh Herbs and Roasted Garlic over Grilled Chicken

By The Gourmet Farm Girl

4 Boneless Skinless Chicken Breast

1 medium size Spaghetti Squash

Small batch of fresh chives, basil and flat leaf parsley chopped

1 head of garlic roasted

2 small ripe tomatoes (seeds removed) chopped

1 teaspoon of The Gourmet Farm Girl House Blend

Shredded or grated parmesan cheese

few grinds of fresh ground pepper

Preheat oven to 375 degrees

Cut squash in half and remove seeds; place halves in a 9 x12 baking dish and add 2 cups water; cover with foil and bake squash 45-50 minutes till soft

Cut ends off of the head of garlic; remove the outer layer of skins; drizze with olive oil and bake for 25-20 minutes in the same oven as the squash

Preheat grill to 400 degrees

Sprinkle House Seasoning over the chicken breasts; drizzle with olive oil and place on hot grill

While chicken is cooking; drizzle some olive oil in a medium size saute pan; over medium heat add the roasted garlic by gently squeeing out the cloves; shred the squash with a fork to create spaghetti like strings. Add to the skillet; stir in the herbs and tomatoes. reduce heat to simmer

When chicken is cooked; remove and let rest for 3-5 minutes; cut the chicken into thin slices and place the squash over the top or on the side. Sprinkle with cracked pepper and parmesan cheeese.

Serves 4

ENJOY!

Squash Season Read More »

I purchased a package of yellow and green split peas at the market and thought how delicious a ham and split pea soup would be. I remember the smell of smoked hams in the old smoke house on the farm so I decided to cook and smoke a ham over an open wood fire.

Step one…build a fire.

Buddy helped…

I used a grill rack and two metal fence posts to support
my ham and placed it over indirect heat.

I placed a cook pot over the top of the
ham to capture the smoke and heat.

Buddy and Georgie kept a watchful eye…

Georgie was exceptionally interested…

Two hours later…I have a smoked ham!
Ham should reach an internal temperature of 160 degrees.

Once the meat cooled, I trimmed the fat and sliced
the outer layers of meat for later use.

Rinsed the peas and removed any foreign pieces…

Returned the bone and the attached meat to a stock pot
with 2 quarts of water 3 Bay leaves and 5 cloves of garlic.
(Strain the stock before using in soup)

I now have more meat to pull off the bones and add to my soup.

Here is my final recipe…

Split Pea Soup with Smoked Ham

By The Gourmet Farm Girl

2 quarts of smoked ham stock (or chicken broth)

1 medium onion chopped

2 medium potatoes chopped

2 stalks celery chopped

3 Bay leaves

3 cups pulled ham (or use precooked ham)

2 cups split yellow and green peas

salt and pepper to taste

Bring stock to a boil and add the potatoes, celery and onion. Cook for 10-12 minutes till vegetables start to tender.

Reduce to simmer; add the bay leaves, peas and ham. Simmer for 1 hour or more till peas are soft and tender. Stir on occasion smashing some of the potatoes against the side of the pot to help thicken.

Garnish with fresh parsley and ENJOY your soup!

Serves 6-8

A Fall Supper… Read More »

Faith makes it wholly possible

to quietly endure

the violent world around us

for in GOD we are secure.

Faith is a force that is greater

than knowledge or power or skill…

And the darkest defeat turns to triumph

If we trust in God’s wisdom and will…

Helen Steiner Rice

May we remember those who perished on
September 11, 2001

Have a Blessed Sunday!

The Gourmet Farm Girl

America’s Foundation of Faith Read More »

When growing up on the farm it was not unusual for my dad and grandpa to work late into the evenings. I used to love to grill burgers and garnish them with fresh vegetables. I would pack a supper basket and take to the fields where they were working. There was something special about those burgers…or maybe it was just the pure simple pleasure of eating one among the Killdeer birds screeching across the hay fields or the smell of the dirt freshly tilled. Sometimes it’s more about the company kept and surroundings that makes a meal memorable.

I recently discoverd these Salmon Burgers in Marysville Ohio at Barry’s Perch n More. Barry raises his own Yellow Perch for his business. He sells beef, chicken, pork and other variaties of seafood also. If you live in the Central Ohio area, look him up at

900 Columbus Ave. Marysville, 43040.

I bet these burgers would of tasted exceptional packed in my supper basket.

Grilled Salmon and Zucchini Burgers

By The Gourmet Farm Girl

1 lb Salmon burgers (frozen)
1 medium size zucchini sliced
1 package quality hamburger buns
Leaf lettuce
4 tablespoons real mayonnaise
1 tablespoon of The Gourmet Farm Girl’s Seafood Seasoning
(Or your favorite)
4 tablespoons butter soften
Salt and pepper
Olive oil

Allow burgers to thaw out slightly

Mix together the mayonnaise and seafood seasoning; set aside in refrigerator

Salt and pepper the zucchini slices and drizzle with a small amount of olive oil

Grill burgers over medium heat till cooked through; 5-6 six minutes on each side. At the same time place the zucchini on the other side of the grill

Spread the soft butter onto both sides of the buns and broil till golden brown. Layer the bun with lettuce, salmon burger, seafood sauce and place zucchini slices on top

Serves 4

ENJOY!

Burger Business… Read More »

If you sit down at set of sun

And count the acts that you have done,

And, counting, find

One self-denying deed, one word

That eased the heart of him who heard-

One glance most kind,

That fell like sunshine where is went-

Then you may count that day well spent.

George Eliot

God gives us hope and his promise…all we must do is believe.

Enjoy your holiday week-end!

The Gourmet Farm Girl

A Day Well Spent… Read More »

Grilled Eggplant and Tomatoes with Rosemary and Feta

By The Gourmet Farm Girl

1 medium size eggplant sliced

2-3 fresh tomatoes sliced thick

¼ cup extra virgin olive oil

3 tablespoons of The Gourmet Farm Girl Infused Vinegar House Blend

Or 3 tablespoons red wine vinegar

2 tablespoons fresh chopped rosemary

Plus 1-2 sprigs for garnish

Pinch of salt and pepper

6 slices of crusty bread sliced thin

¼ cup feta cheese crumbled

Preheat grill to 425 degrees (this recipe can be done under a oven broiler also)

Whisk together the oil, vinegar, chopped rosemary salt and pepper

Brush one side of the bread slices with some of the oil mixture and broil till lightly brown and semi-crisp.

Brush the oil onto both sides of the sliced eggplant and place on grill for 3-5 minutes on each side till soft. Place tomato slices onto grill and grill for 3-5 minutes till just soft.

Stack the eggplant and tomatoes on top of bread and top with some of the feta cheese. Drizzle any leftover oil on the top and garnish with 1-2 sprigs of fresh rosemary.

Serves 2-4

Double if serving more

Enjoy!

Labor Day Appetizer Idea… Read More »

One of my son’s had a hog butchered recently and I was privy to receive some of the meat. (After all I fed him for many years) Just kidding…actually he wanted to test it out. I must admit I love the freshness of pork that has been farmed raised and straight to the plate.

Remember two all beef patties, special sauce, lettuce, cheese, pickle, onion, on a sesame seed bun? You know who I’m talking about….here is The Gourmet Farm Girl’s all natural quarter pound pork pattie, special seasoning, lettuce, cheese, grilled pickles and onions on a toasted sesame seed bun! Yum!

Sausage Burger with Grilled Pickles and Onions

By The Gourmet Farm Girl

1 pound fresh ground pork sausage

1 tablespoon of the Gourmet Farm Girl Seasoning (or your favorite)

1 medium onion sliced
1 fresh cucumber sliced
1 lb fresh mozzarella cheese slided
1 medium fresh tomato sliced
1 8 ct package sesame seeds buns
4 tablespoons soft butter
leaf lettuce

Preheat grill to 400 degrees

Slice all the vegetables and cheese; drizzle some extra virgin olive oil over the cucumbers, lightly salt and pepper; set aside. Place sliced onions on a sheet of aluminum foil, drizzle with oil; set aside.

Mix seasoning into the sausage; shape into 4 quarter pound patties and grill for 6-8 minutes on each side till cooked through. Place the sliced cucumbers and onions on the other side of the grill and cook at the same time. Place sliced cheese on top of each patties 1-2 minutes before completely cooked to allow time to melt.

While sausage patties and veggies are cooking; spread the soft butter onto both sides of the buns and broil till golden brown.

Now build your burger!

Yields 4

ENJOY!

Fresh Pork… Read More »

In every garden there are beautiful blooms…