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I remember the days when the Indian summers had given way to late fall and all of a sudden there was a chill in your bones, but you could feel the warmth of the holiday season that was soon to be here. When growing up on the farm I loved this time of year when mom and granny would start to plan and stock up for all the baking and cooking. The old farm house was soon to be filled with an aroma that would make you never want to leave…

I have been working on some new recipes and ideas, here is one that is a sure please! 

Stuffed Medjool Dates with Bacon and Cheese
By The Gourmet Farm Girl

8 ounces cream cheese soften
¼ cup cooked bacon or prosciutto (chopped)
¼ cup finely chopped pecans
2 medium green onions minced
1 teaspoon granulated garlic
¼ cup blue cheese crumbles
1/8 teaspoon ground black pepper
25-30 Medjool Dates
25-30 Whole Pecans

In a medium size mixing bowl blend together with a large spoon the cream cheese, bacon, pecans, onions, garlic, black pepper and blue cheese till creamy.
Cut a slit in each date and remove pit; fill the date with the mixture and place on a sheet pan. Top each date with a whole pecan and bake at 350 degrees for 6-8 minutes till warm
This recipe can be made ahead and refrigerated for up to 24 hours; bake for 10-12 minutes if cold

ENJOY!

Holiday Appetizer Idea… Read More »

Over the past few years I have been introduced to Indian cuisine and fell in love with it. Here is my recipe using the flavors of Garam Masala seasoning and some information about these wonderful blends of spices.
Garam masala from Hindi garam (“hot”) and masala (“mixture”) is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; garam masala is pungent, but not “hot” in the same way as chili peppers.
I added a bit of heat to the recipe with fresh jalapeño and cayenne peppers from the garden.
 (Yep…still picken peppers)

The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, malabar leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon, black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another.
My blend was pre-mixed and consisted of coriander, black pepper, cumin, ginger, cinnamon and cloves.

Garm Masala Chicken Farm Girl Style
By The Gourmet Farm Girl
2 lb’s chicken thighs

1/4 cup chopped green onion
2 jalapeño peppers chopped
2 red cayenne or red chili peppers chopped
¼ cup dry white wine
¼ cup chicken broth
Garam Masala seasoning

Pre-heat oven to 400 degrees

Rinse chicken thighs in cold water and pat dry; season both side of the chicken with Garam Masala; place chicken in a baking dish drizzled with olive oil; skin side up.
 Pour the wine and broth around the edges of chicken; top with the chopped onions and peppers. Bake for 45-50 minutes; remove and cover dish with foil; turn off heat and return the dish to the oven for an additional 8-10 minutes before serving.
 Garnish with toasted pine nuts.
 Serve with rice or pita bread

This recipe serves 2-3
Double if serving more

ENJOY!

New Creation… Read More »

Vintage Halloween Post Card by Raphael Tuck Co.

I found this old post card years ago in the farm house where I grew up. It was addressed to my grandmother by her first name only and signed by the initials of C.M.G. No postage stamp was ever attached or message ever written on it, but it sends to me a clear expression of a simpler time… 

   
Here is some information about it I found on line.

The Raphael Tuck Company began in London, England in 1866 and sold frames and pictures. Raphael Tuck’s three sons joined the business in 1871 and published their first Christmas greeting card. One of the sons, Adolph Tuck, produced their first picture postcard in 1894 of Mt. Snowden in Wales, which was sold to tourists at the site.
In 1898 Tuck’s first numbered series of postcards was printed, a set of 12 lithographed vignette views of London. They were numbered 1 to 12 with the “Tower of London” having the distinction of being the #1 postcard. I have a number 4 in this series.
The TUCK Company entered the American postcard market in 1900 and maintained an office in New York. American artists designed the postcards and they were printed in Germany and England and returned to the U.S. for sale. Most records of the TUCK history were destroyed during the bombing blitz of London during World War II, including the original paintings the postcards were produced from.
 
TUCK postcards are easy to identify with their distinctive logo as “ART PUBLISHERS TO THEIR MAJESTIES THE KING AND QUEEN”.

Enjoy you Halloween Sunday!
The Gourmet Farm Girl

Halloween 2010 Read More »

Character’s of the Past

I found these pictures among my grandma’s photos after she had passed.
I’m not sure as to whom they all were and to what relationship they held with one another
 but if you look at the photos closely; you will notice
 the eccentricities of these young gentleman.
It certainly seems as if they were having a good time posing for these staged photos.

I was told my uncle (granny’s younger brother) was quite a character

These young men sure seemed to have a lot of quirky fun!
I wonder what extremes they went to for Halloween?
Now were getting serious…notice the one and only lady in the photo?
If we only knew their story…
 
Enjoy your Halloween Week- end!
 
The Gourmet Farm Girl
Photos personal collection of The Gourmet Farm Girl
Posted originally 3/2010

Better than Halloween??? Read More »

Creamy Fettuccine with Grilled Chicken
by The Gourmet Farm Girl

2 Boneless skinless chicken breast
1 1/2 teaspoons Gourmet Farm Girl House Seasoning Blend
3 cloves garlic minced
3-4 tablespoons butter
2-3 tablespoons flour
2 cups half-half or cream
1 cup grated Parmesan cheese
½ cup ricotta cheese
1 lb fettuccine pasta
Extra virgin olive oil (or The Gourmet Farm Girl’s Infused Oil Italian Flavor)
Salt and pepper to taste
Fresh Parsley

In a large pot of salted water boil pasta according to package directions till al dente; drain the pasta; reserving some of the pasta water;
While pasta is boiling:  season chicken breasts with seasoning; grill at 400 degrees for 3-4 minutes per side till cooked through; remove from heat and tent with foil; set aside
In a deep skillet sauté 2-3 tablespoons of butter and 2-3 tablespoons of olive oil with the minced garlic till fragrant 1-2 minutes; add flour and whisk till smooth and thick; add the half-n-half and whisk; add the Parmesan and ricotta cheese and whisk till creamy and smooth.
Remove from heat and add the drained pasta; add a few tablespoons of the pasta water if needed to create a smooth cheesy sauce; salt and pepper to taste.
Slice chicken breasts into thin strips and lay on top of pasta; garnish with fresh chopped parsley
Yeilds 6-8 servings 
Serve with a garden salad and garlic bread
ENJOY!

Family Favorite… Read More »

Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light.
Matthew 11: 28-30 

Have a blessed Sunday…
The Gourmet Farm Girl!

Fall Morning… Read More »

Pan Baked Walleye with a Sesame Walnut Crust
By The Gourmet Farm Girl

1-2 pounds fresh Walleye Fillets (1 lb serves 2)
12 sesame crackers crushed
¼ cup chopped walnuts
3 tablespoons butter
Salt and pepper to taste
Preheat oven to 400 degrees

In a medium size skillet melt the butter; add chopped walnuts and crushed cracker crumbs; sauté for 1-2 minutes till lightly brown and fragrant; take off heat and set aside to cool.
Rinse fillets in cold water; brush with extra virgin olive oil; lightly salt and pepper; press crumb mixture on top of each fillet. Bake for 15-20 minutes till fish is flaky and cooked through

This recipe is for two servings; double or triple if more is needed
Enjoy!

Simple Supper Idea.. Read More »