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Thanksgiving 2010
When the holidays approach I cannot help but to think back on times growing up on the farm and how special  it was with all of the family celebrating life’s abundance… 
Our families came together with grandparents and relatives from both sides of the family tree…all the aunts and cousins would bring a covered dish and mom would cook the turkey.
Life has given us many changes and new paths have taken some of us from that old farm to new families and new memories to build upon.  
Remembering those who are no longer celebrating with us here in this life brings a tear to my heart but a warmth to my spirit when I think of those special times…and what a true blessing they were in my life.
From my table to yours  I wish all of you a blessed Thanksgiving with old memories to share and new memories for the future…
The Gourmet Farm Girl

Happy Thanksgiving… Read More »

While in Chicago this past week I had the privilege to visit
 The Art Institite of Chicago.

This particular painting captured my attention; it reminded me of the times when a baby calf was born in the pasture field and brought to the barn along with its mama to be cared for.

Jean-Francois Millet
French, 1814-1875
Peasants Bringing Home a Calf Born in the Fields, 1864
Oil on Canvas 
Here are two others that held my attention…  

Jean-Francois Millet
The Keeper of the Herd
 1871/74
Oil on Canvas

Paulus Potter
Dutch 1625-1654
Two Cows and a Young Bull beside a Fence in a Medow, 1647
Oil on Panel 
Enjoy you day!
The Gourmet Farm Girl

Farm Girl Memories… Read More »

Sea Bass with Citrus over Greens
By The Gourmet Farm Girl
1 – 1 1/2 pounds Chilean Sea Bass

½ fresh medium orange
2 fresh lemons
½ fresh lime
4 tablespoons unsalted butter
2 teaspoons honey
½ teaspoon ground ginger

Pre-heat oven to 425 degrees F

Rinse the fish in cold water and place in a heavy (oven proof) skillet;
salt and pepper to taste

 

Melt the butter in a small sauté pan over medium heat; Juice the lemons, half of the lime and orange and pour into the melted butter; add the ginger and honey and heat for 3-5 minutes till hot and fragrant; reduce heat to simmer; stirring often till ready to use

 

Place 8 -10 cups of fresh spinach in large pot with ¼ cup water and
steam till wilted; set aside

 

Bake the sea bass for 8-10 minutes till almost done; remove from oven and pour the citrus mixture over the sea bass; return the pan to the oven for an additional 5-7 minutes on broil till golden brown and fish is flakey. Serve fish over the wilted greens
ENJOY!

Serves 2-4

Sea Bass with Citrus over Greens Read More »

For I am the Lord , your God who takes hold of your right hand and says to you.
 Do not fear;  I will help you.
Isaiah 41 verse 13
The Fourth Presbyterian Church
Chicago
Founded 1871
Have a Blessed Sunday!
The Gourmet Farm Girl

Good Morning… Read More »

Creamy Asparagus Soup
By The Gourmet Farm Girl
4 cups fresh asparagus chopped (1 ½ to 2 lb’s) 
(Set aside 5-6 spears for garnish)
3 cups fresh spinach chopped
2- 14 oz cans chicken broth
½ cup white wine
1 small onion chopped
2-3 cloves garlic minced
4 Tablespoons butter
3 Tablespoons extra virgin olive oil
1 cup half and half or heavy cream
2 Tablespoons corn starch
2 ounces cold water
Salt and pepper to taste
In a heavy stock pot on medium heat melt the butter and oil together; sauté the onions and garlic till fragrant; 2-3 minutes. Add chicken broth, wine and chopped asparagus; simmer for 20-30 minutes till the asparagus is soft. Salt and pepper to taste
Transfer to the large bowl of a food processor; puree till smooth and gradually add the chopped spinach; this will give it the green color; puree till blended.
Return to stock pot and reheat; add the half-n-half or cream and let simmer for 4-5 minutes; stir together the cornstarch and cold water; add to the soup to thicken; heat till hot and serve
Garnish with red or green onions, bacon bits and a few spears of fresh asparagus
Serves 4-6
ENJOY!

Going Green… Read More »

Baked Brie Holiday Plate
By The Gourmet Farm Girl

1 pound Brie Cheese
3 medium size apples (any variety)
2 Comice or Bartlett Pears
25-30 Whole Pecans
¼ cup Pure Clover Honey
1 loaf Italian bread or 25-30 whole grain crackers

Remove Brie cheese from wrapper and place on a cooking sheet; bake at 300 degrees for 10-12 minutes
 till just soft and warm.
Slice and toast the bread till just lightly golden; slice the fruit into thin slices; remove brie from oven and place on a large plate; gently cut open the cheese; garnish the plate with bread or crackers, pecans, fruit and a small bowl with the honey and allow your guest to help themselves or layer the bread slices with cheese, fruit, drizzle of honey and topped with a pecan; place on a serving tray.

Serves 25-30

Note: Other fruits such as strawberries, grapes, cooked cranberries, kiwi, raspberries, blackberries or cherries can be used depending on the season and availability.
Walnuts work well with this recipe also.

ENJOY!

Cheese Plate Delight… Read More »

Crusty Parmesan, Mozzarella and Spinach Chicken Rolls

By The Gourmet Farm Girl

4 Boneless skinless chicken breasts
4-6 tablespoons extra virgin olive oil
1 small onion chopped
5 garlic cloves minced
1 14.5 oz can of petite diced tomatoes
½ cup chopped fresh basil or 2 Tablespoon dried
Small bunch of fresh spinach leaves
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
½ cup panko bread crumbs

Preheat oven to 425 degrees F.
Spray a 9 x 12 glass baking dish with cooking spray

Heat half of the oil (2-3 T) in a medium size skillet over medium heat until hot; add the onions; cook till tender 2-3 minutes; add garlic and cook 1-2 minutes longer till fragrant; add the tomatoes and let simmer for about 5-6 minutes; turn off heat and add half  the basil leaves; pour the mixture into baking dish

Combine the cheese in a medium size bowl reserving ½ cup. Add the remaining basil leaves to the cheese mixture; set aside 

Cut and fillet open the chicken breasts and place between 2 pieces of plastic wrap or in a large plastic bag. Place on a cutting board and pound with a meat tenderizer. Lay out the chicken breasts; salt and pepper; top with 3-4 large pieces of spinach and some of the cheese mixture; reserving 1/4 cup. Roll up and secure with kitchen string or tooth picks if necessary and place seam side down in prepared baking dish.

Toss the panko crumbs with the remaining cheese and add the remaining oil; top each chicken roll with the mixture and bake for 25-30 minutes till chicken is done. Remove from oven and spoon the tomato sauce over the breasts; sprinkle a few chopped spinach leaves or parsley over the top for garnish.

Serves 4

ENJOY!

Supper Time… Read More »
Chicken a la King
By The Gourmet Farm Girl

2 boneless chicken breasts
2 cups chicken broth
1 bay leaf
½ cup dry white wine
2 Tablespoons vegetable oil
2 Tablespoons butter
3 Tablespoons flour
2 cups chopped or sliced mushrooms
½ small white onion chopped
1 cup frozen peas
3 Tablespoons chopped pimentos or chopped red bell pepper
2 Tablespoons cornstarch
4 Tablespoons cold water
½ cup milk or half and half
Pinch of cayenne
Pinch of sweet paprika
Salt and pepper to taste
Chopped fresh parsley or dried parsley

In a medium size skillet poach the chicken in the chicken broth, white wine and bay leaf for 10-12 minutes till done. Remove from heat and save the broth; pull the chicken and cut into strips or dice.
In a separate deep skillet melt the oil and butter; add the onions and mushrooms cook for 5-7 minutes till tender. Add flour and cook for 1-2 minutes; stir in the chicken broth; Mix the cornstarch into the cold milk or half and half and set aside. Stir in the meat, peas, pimentos or peppers, add cayenne and paprika; gently stir in the milk mixture to thicken; salt and pepper to taste.

Garnish with chopped parsley

Serve over baked biscuits, noodles or mashed potatoes.

Serves 4-6

Comfort Food… Read More »
Sweet Potato Chowder
By The Gourmet Farm Girl
4-5 medium size sweet potatoes
4-5 Yukon Gold potatoes
6-8 slices smoked bacon
1 medium onion chopped
2 stalks celery chopped
2 carrots peeled and chopped
3 Tablespoons butter
3 14.5 ounce cans chicken broth
2 cups half and half
1 Tablespoon cornstarch
2 ounces cold water

In a medium size stock pot add the chopped bacon and turn heat to medium to medium high; cook till crisp; remove with a slotted spoon the pieces of bacon and drain on a paper towel. Reduce heat; add to the bacon grease the garlic and onions; cook till tender and fragrant; 2-3 minutes.

Peel sweet potatoes and cut into bit size pieces; chop unpeeled Yukon potatoes into bit size pieces. Pour broth into stock pot add the celery and potatoes; cook over medium heat till all is tender; 15-20 minutes. Taste test to see if salt and pepper is needed.
Stir in the half-and half and butter; whisk the cornstarch into the cold water; gently stir into chowder to thicken; add the cooked bacon (reserving some for garnish) simmer for an additional 5-7 minutes before serving; stirring often.
ENJOY!

Hearty Supper… Read More »

The meek shall eat and be satisfied: they shall praise the Lord that seek him:
 your heart shall live forever…
Psalm 22:26
Have a peacful Sunday!
The Gourmet Farm Girl
Photo by Hoard’s Dairyman 

Good Morning… Read More »