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The Farm Girl’s Gourmet Hamburger with Hawaiian Sea Salt

  By The Gourmet Farm Girl
If you and your family like hamburgers this is great way to step it up and add some extra flavor… now that the weather has allowed us to fire up the grill this is even more tasty!
If you do not have the privilege of having your own farm raised beef just make sure it is quality hamburger.
Let’s talk about salt… I have also been researching about salts and the unique flavors that can enhance food.

Grandma always made a point to let us know that salt was not added to her dishes but I must admit I like salts…and if granny only knew about the delicious effects of these salts I’m sure she would have agreed.

Start with FRESH for this sandwich…    
1 lbs Hamburger
Leaf lettuce
1 small Red onion
2 Avocados
2 ripe tomatoes

Swiss, provolone or your favorite cheese
Hawaiian Red Sea Salts (can be omitted)
Fresh baked deli hamburger buns

Shape hamburger into a quarter pound size patty (or less) sprinkle with the salt
Remember to let your patties sit at room temp before grilling

Grill to your liking and place a piece of swiss and provolone on each burger to melt before removing from heat, plate the burgers and tent for a few minutes with aluminum foil

Slice buns in half and spread no salt butter on each side and place under broiler for a few minute to toast

Here is the fun part; lay a piece of lettuce on the bottom bun and place burger on top
Stack up the rest of the vegetables according to your liking.

The avocado replaces mayonnaise and is much healthier with its omega 3
Adjust salt if needed

Makes 4 burgers

Gourmet Salts Read More »

Old German Greeting Post
The Post is marked 1904, this card has been around for a long time…the stamp has
1843 William Mc Kinley 1901

It has been a long time since I have sent or received a post card…

Are they still being made?

Posts from the Past Read More »

Fried Egg and Bacon Sandwich with Fresh Avocado
The Gourmet Farm Girl

1 egg
½ of a fresh avocado
2 slices of bacon
2 leaves of red lettuce
2 slices wholegrain toast

This is for one sandwich so adjust according to how many you will need. This is a great bruch idea.

 

Cook bacon according to your liking and set aside in foil tent

 

Cut up avocado and place in a small bowl and smash till creamy, like a spread
Toast bread and spread the avocado on both pieces

 

Lay the lettuce on top of each piece of toast

 

Spray a skillet with cooking spray and heat on medium. Break the yolk when adding the egg to the skillet; turn heat down and let egg cook slowly. Salt and pepper to taste and add other seasoning such as dried basil, garlic powder or onion powder. Cook for 1-2 minutes then flip egg and finish cooking till no longer runny.
Place the egg on top of toast and top with bacon; cut into sandwich

 

Alterations;

Add Tomato, Onion or sautéed peppers and cheese, such as American, Cheddar or Mozzarella

Serve with hash brown potatoes and fresh fruit.

ENJOY !

Fried Egg and Bacon Sandwich with Fresh Avocado Read More »

Sunday Morning…time to reflect and relax…

 

However, there was a time when relaxing would of been much later in the day.
Imagine getting up in the morning to feed the livestock, milk the cows and collect the eggs all before breakfast and still make it to church on time?
Today’s breakfast was easy,simple and very good for you!
I bet great-grandma would of loved this idea…
Blueberry Yogurt and Granola Parfaits
The Gourmet Farm Girl
                                                                                                                                                                  1 container of your favorite blueberry yogurt
½ cup of granola cereal
Fresh blueberries
    or any combination of fruit and yogurt will work
ENJOY!
Photo from the Gourmet Farm Girl personal collection

 

Sunday Morning…time to reflect and relax… Read More »

Chocolate Dipped Strawberries with Walnuts and Blueberries
The Gourmet Farm Girl 

This is another healthy dessert and yes… red wine goes well with this one too.
I use dark dipping chocolate for candy making or I have used the Nestle Dark Chocolate from my local grocery store. Use what chocolate you like best, just make sure it is at least the 70 percent or more cocoa powder to get the health benefits.

 

Place them on a dessert plate along with a handful of walnuts or almonds and fresh blueberries,

 

Drizzle a little more chocolate over the blueberries and nuts or sprinkle with powdered sugar…

 

ENJOY!

Chocolate Dipped Strawberries with Walnuts and Blueberries Read More »

                  
Sashimi Tuna with Fresh Ginger and Wasabi

  The Gourmet Farm Girl

I love this delicious meal at our favorite restaurant. It is so rich and full of great flavors with the wasabi, soy sauce and fresh ginger. So I decided to give it a try…
Here are a few things I learned about Ginger. It comes in two forms young and mature. Young roots, are called green or spring ginger, it has a pale thin skin that requires no peeling, and it is very tender with a milder flavor. It can be grated chopped or julienned. Mature ginger root has a tough skin that needs to be peeled away to get to the flesh and is usually grated, chopped or ground for use.
I used the young ginger and chopped it for my Sashimi. The ginger that is served at the restaurant is bright pink in color and is thinly sliced and has sweetness to it. Here is what I discovered about this Ginger. It is called gari or beni shoga in Japan; it is pickled in sweet vinegar and is usually colored bright red or pink. It is used with sushi and is also eaten to refresh the breath. This ginger can be found at Asian markets and should be kept refrigerated.
Wasabi is another unique flavor and can almost take your breath away. Here is what I have found out about this root This very pungent green Japanese condiment is made from the root of the herb Eutrema wasabi. Wasabi is generally sold either in the form of a root (real wasabi) which needs to be finely grated before use or it comes in a ready-to-use paste (horseradish, mustard and food coloring) usually packaged in tubes. I used a prepared mustard and horseradish with wasabi. It worked well with my Sashimi.
2 Ahi Tuna Steaks

2-3 Tablespoons Black sesame Seeds

1/3 cup Peanut Oil
Brush some oil on each side of the tuna steaks and sprinkle with the sesame seeds; coat each side of the steaks till black with seeds.

Heat the peanut oil in a medium size skillet till hot and place the steaks in the oil and sear on each side about 30-40 seconds.

You will be able to see the fish cooking as it turns opaque on the outer edges; leaving the center of the steaks rare.
Take out of pan and place on a plate to cool for a few minutes then cover and place in the refrigerator for 45-60 minutes till chilled

 

Slice thin and serve over a bed of chopped cabbage or lettuce with your choice of wasabi and ginger and soy sauce for dipping.

Serves 2-3
Double recipe for more

ENJOY!

Sashimi Tuna with Fresh Ginger and Wasabi Read More »

Spring Salad with Roasted Pine Nuts and Feta Cheese 
The Gourmet Farm Girl
 With Spring close by I have been in the mood for salads, as well as getting into my garden to plant some of these tender leaves.  Here is a nice combination of greens and flavors. I buy my greens in bulk; it is much more economical and you get a lot more salads.
Mixture of:
Red Leaf Lettuce

Baby Frisee
Shaved carrots
Toasted pine nuts
Feta cheese

Balsamic Vinaigrette Dressing
The Gourmet Farm Girl 

6 Tablespoons extra virgin olive oil
2 Tablespoons of quality balsamic vinegar
1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner
Pinch of cracked pepper and sea salt

Serves 4

ENJOY!
 
 
 
 
 
 
My first garden over 25 years ago…
 

Spring Salads… Read More »