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Vintage Soap and Lotion Dispensers

Specialty handcrafted bowls with
 The Gourmet Farm Girl colors. 
Introducing new packaging for The Gourmet Farm Girl spice blends, the new bottle has
 a larger opening with a removable shaker fitting.
Soon to come; A Seafood Seasoning Blend and Premium Infused vinegars with flavors
 of fruit, spices and citrus.
Check out these items at ETSY.com/ The Gourmet Farm Girl
link on left side of home page.
Have a great Monday!
ENJOY! 

The Gourmet Farm Girl’s newest items… Read More »

I remember when I was a little girl sitting at the dinner table watching my grandpa take the peels off of his potatoes and every time I would ask “grandpa…can I eat your peels?”

And the response was always the same…he would chuckle and say “help yourself”

I never understood why he didn’t like potato peels?

Yep…that’s grandpa’s boot and his little pal at the dinner table

Potato Skins with Cheesy Crusts
by The Gourmet Farm Girl

2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
2 T Butter
1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
½ cup cream or milk (warmed)
2 T chopped chives
¼ cup bacon bits (real fried bacon bits work the best)
1/4 cup finely shredded cheddar cheese
1-2 T fresh or dried parsley
1 package Won Ton Wraps

Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)
When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.

Stir in chives and bacon bits; fill skins with the potato mixture.
 Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes. 
Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent

Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley

ENJOY!
I bet grandpa’s pup would of liked potatoe skins!
Makes 4-8 servings

Alterations: add extra bacon bits on top, chopped green onions, dried pepper flakes or chopped pepperoni

Memories of Potato Skins…. Read More »

I love the late day sun, especially on a
beautiful early fall day…
With the temperature in the mid 70’s the fresh air and sunlight coming into the house is peaceful and comforting…
I think Georgie agrees with me…
as I found him relaxing on the porch!
Enjoy you day!
The Gourmet Farm Girl

Gentle Breezes… Read More »

Announcement…. 

I will be in Gahanna at The Ohio Herb Education Center Thursday October 14th for a double cooking class.

The class starts at 6:30 pm with Infused Olive Oil and Vinegar demonstration followed with Homemade Vegetable Soup using my home canned garden tomato juice and vegetables.

Come hungry…along with the soup there will be crusty bread and herb butter and salad served with homemade vinaigrette dressing using the infused oil and vinegar.
(Maximum space is 10)  Class # is 450119  time- 6:30-8:30 pm
Call 614-342-4250 to reserve a spot

                                                          

 The cost is $30 for members and $40 for non members
(I have been busy making the juice)
Herb Harvest Day 2010
I will also be at the Herb Center for Harvest Day on Saturday October 9th
 from 10:00 am to 4:00 pm.
  There will be herbal workshops and demonstrations, activities for children, vendors and lots of herbal foods to sample.
This is a free event with lots of great gift items for sale and raffles.
The Ohio Herb Education Center is located at
110 Mill Street
Gahanna, Ohio
Hope to see you there!
ENJOY your day!
The Gourmet Farm Girl

Fall Harvest with The Gourmet Farm Girl Read More »

With the first OHIO STATE football game kicking off last evening
 I decided to cook up some game time food! 
Homemade Onion Rings
By The Gourmet Farm Girl
2-3 Large sweet onions (Vidalia’s work well)

5-6 cups cream, milk or buttermilk
1 ½ – 2 cups flour
2 eggs beaten plus 3-4 Tablespoons of milk
1 cup plain breadcrumbs
2 cups Panko breadcrumbs

Peel and slice onions into rings; soak in milk or cream for 50-60 minutes; remove rings a few at a time and place in a large plastic food storage bag along with the flour; shake to coat;
 remove and repeat till all onion rings are floured.

In a large mixing bowl mix the bread crumbs together and set aside.

In a medium size mixing bowl beat the eggs and milk together; dip rings (a few at a time) into the egg mixture then into the bread crumbs to coat; tap off any excess and place on a tray; repeat till all are breaded.

Deep fry at 350 degrees till golden brown
Salt to taste and serve immediately
 ENJOY!

Serves 6-8

Notes: I use peanut oil for frying, it gives a nice light taste and finish.

You do not need a deep fryer to make these; use a deep skillet add oil and monitor with a fat/candy thermometer

Game Time Food… Read More »
Homemade Summer Salsa
by The Gourmet Farm Girl
This jar of garden goodness will take you right back to summer when you open one
 next winter on a cold snowy day…
2 cups of assorted peppers (chopped)
including hot peppers if desired

24 cups assorted tomatoes (chopped)
Romas work well they have less juice
2 large onions (chopped)
2 limes
4 Tablespoons cumin powder
4 Tablespoons granulated garlic
1 Tablespoon Black Pepper
1 Tablespoon Salt
1 small bunch of fresh cilantro (about 2 cups chopped)

In the large bowl of a food processor chop the peppers; pour (with the juices) into a large stainless steel stock pot; chop onions and pour into pepper mixture; chop the tomatoes and pour into a colander to drain some of the juices; pour into the stock pot with peppers and onions.

Heat over medium to medium high heat adding the cumin, garlic, and pepper, salt and chopped cilantro and the zest from 2 limes; Simmer for 15 -20 minutes

Spoon into hot sterile glass pint size jars; adjust lids and process according to your home canner instructions for salsa.

ENJOY!

Makes 7-8 pints

Preserving Summer… Read More »

With Labor Day week-end fast approaching I thought I would share my BBQ Rub and Rib recipe with you!
If you are local to the Columbus Ohio area; contact me as to where you can purchase my seasonings or how to order locally without shipping costs.   
The Gourmet Farm Girl’s BBQ Ribs

Heat oven to 300 degrees

4 Slabs of Baby Back Pork Ribs (average of 3-4 lbs each)

Sprinkle each side of rib slabs with The Gourmet Farm Girl BBQ rub; place ribs in large pan; cover with foil and let ribs slow cook for 3-3 ½ hours or till just starting to tender and pull apart.

Let rest for 15-20 minutes covered; remove and slice into 2-3 ribs per piece.
Heat grill to 400 degrees; brush on your favorite barbeque sauce and grill for 2-3 minutes on each side or serve ribs with just the rub seasoning and warm bbq sauce for dipping
Serves 8-10
This handmade BBQ Rub has a nice smoky flavor that is natural; no fillers or additives.
ENJOY!

With Labor Day week-end fast approaching I thought I would share my BBQ Rub and Rib recipe with you! Read More »