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Skewered Grilled Steak and Scallops
 with Bacon Cream Sauce
The Gourmet Farm Girl
1-2 Rib Steaks
6-8 Large Sea Scallops
½ Brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 strips Hickory Smoked Bacon
1 oz warm milk
Soak skewers in water while preparing
Fry bacon till just crisp and remove from heat; drain on a paper towel; when cool chop into small bits
Cut steak into chunks and season with salt and pepper or your favorite steak seasoning; rinse scallops and season with salt and pepper
Cut Boursin cheese in half and place in a small sauce pan; warm slowly over low heat gradually adding the warm milk till it gets creamy; add bacon bits, set aside
When ready to grill; skewer the meat and scallops on seperate skewers; drizzle with extra virgin olive oil; place on hot grill; 400 to 425 degrees and cook till the scallops are opaque and cooked through 8-10 minutes; and the steak for 10-12 minutes; steak will be medium rare
 (leave on 2-3 minutes longer if medium is desired)
Remove and plate let rest for 1-2 minutes; reheat cream sauce and  pour over the skewers; garnish with fresh chopped parsley and ENJOY!
Serves 2-3
Double or triple if serving more

Fire Up the Grill… Read More »
Smashed Turnips and Red Skin Potatoes

The Gourmet Farm Girl
This is an easy and tasty side dish.
 It gives regular smashed or mashed potatoes a different flair.
3-4 Small Turnips
3-4 Small Red Skin potatoes or any potato will work I like the red skins for color
4 Tablespoons of Butter (divided)
1/3 cup warm milk or cream
1 14 oz can chicken broth
 Wash potatoes; wash and trim turnips; cut into medium size chunks. Place in a pot with the chicken broth, half the butter, salt and enough water to just cover the vegetables.
Bring to a boil; reduce heat and cook till tender, a knife should slide through easily. Drain and return to pan; add the milk or cream (adjust more or less if needed) and smash with a potatoes masher till creamy, leaving a few lumps.

Salt and pepper to taste

Great with Bacon Bits as a garnish

Serves 4-5

ENJOY!

Turnip Time… Read More »
Seafood Chowder
By The Gourmet Farm Girl
Let’s all keep in mind and send out a prayer concerning the tragedy on the Golf and the effect it has on the people and their families that fish for a living and supply the rest of the country with these delicious sea creatures. Let us also keep in mind the effect on our world.

  
5 strips Hickory Smoked bacon cut into pieces
1 leek chopped
3-4 green onions chopped                                                          
4 medium garlic cloves minced                                          
1- 8 oz bottle Clam Juice
2- 14 oz cans chicken broth
2 bay leaves
3-4 medium potatoes cut into chunks
1 lb bay scallops
½ lb salmon cut into pieces

½ lb tilapia cut into pieces or any white fish will work
1 lb crab meat picked from the shell or lobster
1 lb shrimp peeled and cut into chunks
1 ½ cups half and half or heavy cream

2 T corn starch mixed with enough COLD water to make one ounce

Salt and pepper to taste

Look at all the meat I picked from 1 pound of crab legs

In a heavy stock pot on medium heat cook the bacon till lightly crisp; remove and reserve 4-5 tablespoon of the bacon for garnishing the chowder; add to the remaining bacon the garlic and cook for 1-2 minutes to release the flavor; add the chopped onions, leek, potatoes, clam juice; chicken broth and bay leaves; simmer on low heat for 15-20 minutes till all is tender.
Add the fresh seafood and continue to cook on medium heat till the seafood is done; 10-12 minutes; stir in half and half or heavy cream; add cornstarch mixture to thicken chowder and cook for an additional 2-3 minutes till thick and creamy.

Top with the bacon crumbles and chopped green onion (optional)
Serve with some crusty bread for dipping
ENJOY!

For the Seafood Lover… Read More »

The secret ingredient…homemade tomato juice!

You will need 1 ½ – 2 ½ lb’s of good stew meat or cut up some of your own freezer beef. (Depends on how much meat you want in your soup) I use stew meat, the meat cutter has included (specified by me when the steer is butchered)  If I run out of stew meat, I will use some of the sirloin, round or a roast. Just make sure the meat you use has some marbling to it, this is the fat and believe me you want a little bit of fat for flavor. If there is too much fat attached, trim some of it off.

1 ½ -2 ½ lbs Stew Meat
3 t. extra virgin olive oil
2 garlic cloves minced or 1 t. garlic powder
1 t. dried basil
1 t. sea salt
2 T dried parsley or fresh chopped
½ t ground black peppercorns (or to taste)
3 beef bouillon cubes (optional)
4 14 oz cans beef broth
(Or you can boil down some soup bones that your meat cutter has included)
Recipe for broth to follow
1 medium onion
3 bay leaves
3 stalks celery and some of the light leaves
4 stalks carrots
4 medium potatoes
1 can corn (or 2 ears of sweet corn blanched and cut off the cob)
1 small yellow zucchini
1 small green zucchini
Greean green beans or 2 cups fresh picked beans form the garden snapped and chopped
1 qt tomato juice (or one from the pantry that you canned last summer)

Step One:
Brown the meat in the olive oil on med heat until it starts to turn brown
Add the garlic, basil, bay leave, salt, pepper, parsley, ½ of the onion and bouillon cubes to the meat and cook on medium heat till the moisture starts to reduce. (Do not let go dry) add the broth and let the meat and seasoning cook until tender 40-60 minutes
Could be less or more time  (You will need to taste test to see if the meat is getting tender)

As soon as it starts to tender:

Step Two:
Add the chopped potatoes, chopped celery with some of the light green leaves, green beans (if using fresh) carrots, and the other half of the onion
Reduce heat and let simmer until the vegetables begin to tender
20-30 minutes longer

Step three:
Add the corn, green beans (if canned)
Zucchini and tomato juice
Continue to simmer till all is tender
15-20 minutes
Salt and pepper to taste
 
ENJOY!

Beef Vegetable Soup Read More »

This recipe is simple, full of flavor and good for you foods. The latest NEW product by The Gourmet Farm Girl. All soup mixes are designed to be simple; you add a few common pantry items and fresh vegetables. The seasoning is in the mix; combine the ingredients and fill your home with the wonderful aroma of  homemade soup on the stove.  

Gourmet Blend Bean Soup 
By The Gourmet Farm Girl
2 Quarts low sodium or regular chicken stock
1/2 cup chopped red onion
1/2 cup chopped celery
1 medium size potato chopped
1 cup chopped cabbage or bok choy
2 14.5 oz cans or 1 28 oz can diced tomatoes
1 cup chopped cooked ham or chicken (optional)
Bean mixture and season package
Bring the stock to a boil; add the bean mixture, season package, potatos, celery and onions. Reduce heat and tilt lid; cook for 1 hour.  Add the tomatoes, cabbage and meat of your choice. Continue to cook for an additional 30-40 minutes or until beans are tender.
Garnish with fresh chopped parsley or cilantro.
Makes 10-8 oz servings
ENJOY!
 The recipe used the Urban Chefs diced tomatoes. A product made right here in Columbus Ohio! 

Heart Healthy Recipe… Read More »
Ham and Split Pea Soup
By The Gourmet Farm Girl 
1 large ham bone with meat or 3 ham hocks
2 quarts water
2-14.5 oz.cans chicken broth
1 medium size onion (peeled and cut into quarters)
1 medium size onion chopped
3 bay leaves
3-4 gloves garlic (chopped)
3 stalks celery with leaves (chopped)
1 pound split peas
salt and pepper to taste
In a large stock pot add the water, broth, ham bone, onion quarters, bay leaves and celery; bring to a boil and then reduce to a low boil for 45-50 minutes or till the meat is falling off the bone.
Turn off heat and pull the ham bone out of  the broth. Let cool, pull meat from the bone and set aside.
Discard bone and any fatty pieces
Strain the broth through a colander to remove the large  pieces of vegetables. Return the broth to the stock pot and add the split peas to the broth along with the bay leaves and chopped onion. Cook over medium heat till the peas are soft and tender; 30-40 minutes. Add the ham pieces and continue to simmer for 10-15 minutes. Remove bay leaves before serving
Salt and pepper according to taste.
Serves 6-8
ENJOY!

Have Leftover Ham? Read More »

French Tarragon is the unique flavor in this dish…

Chicken Chowder with Fresh Vegetables
By The Gourmet Farm Girl
2 large boneless skinless chicken breasts (cut into bite size pieces)
5 sliced smoked bacon (chopped)
2 quarts chicken stock
2 stalks celery plus some of the light green leaves (chopped)
2 carrots peeled and chopped
3 green onions (chopped)
1 15.2 oz. can of corn (or two ears of corn cut off the cob)
2 medium size potatoes (cut into chunks)
2 garlic  cloves (minced)
3 bay leaves
1 teaspoon French Tarragon (dried leaves)
1/2 teaspoon dried sage leaves
1 cup half-n-half
2 tablespoon cornstarch
3 ounces cold water
3 tablespoons fresh chopped flat leaf parsley
In a large stock pot over medium low heat brown the bacon; remove the bacon and fat; reserving 2-3 tablespoon of fat in the pot. set bacon aside.  Increase heat to medium; add the chicken pieces and cook for 8-10 minutes till cooked through. Remove chicken from the pot and set aside.
Add the garlic, celery, onions and carrots; saute for 5-6 minutes till almost tender. Add the chicken stock, potatoes, corn, bay leaves, sage and tarragon Return the chicken to the pot, lower heat to simmer and cook for 20-30 minutes; stirring occasionally.  
Add the half-n-half; return the bacon to the pot; whisk together the cornstarch and cold water; gently stir into the pot and cook for 5-6 minutes till thick. Remove bay leaves; stir in the fresh parsley and serve with croutons or crusty bread.
Garnish with a sprig of rosemary or herb of your choice
Serves 6-8

ENJOY!

  

Simply delish! Read More »

Chicken Thighs and Vegetable Medley
By The Gourmet Farm Girl

1 1/2 pounds skinless chicken thighs
4 strips smoked bacon
1 small yellow onion (chopped)
3 small potatoes (cut into chunks)
3 medium size carrots (cut into chunks)
3 stalks celery (cut into chunks)
2 cups sugar snap pea pods
2 cups chopped cabbage
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon black pepper
2 teaspoons salt
3 bay leaves
1/2 teaspoon dried dill
1 qt chicken broth
1 qt tomato juice
1 cup brown rice

In a large Dutch oven brown the bacon over medium high heat; remove all but 2-3 tablespoons of the bacon fat. Add the onions and sauté for 2-3 minutes; add chicken broth, basil, dill, bay leaves, garlic, carrots, celery, potatoes and one teaspoon salt. Reduce heat to low; simmer for 10-15 minutes.
Cut large thighs in half if needed and cook in a skillet with a small amount of oil till lightly brown on both sides; 3-5 minutes. (Chicken does not have to be cooked all the way through) Remove and add the chicken to the Dutch oven vegetable medley. Note: chicken should be in large pieces
Add the tomato juice, one teaspoon salt, pepper, pea pods, cabbage and rice. Cover and continue to cook over medium low heat till rice is done 15-20 minutes and all vegetables are tender. Remove bay leaves before serving.

Serve with crusty garlic toast and a side salad

Serves 6-8

ENJOY!

Spring Supper… Read More »

Beef Pot Roast with Onions, Carrots and Leeks
Over Mashed Potatoes

by The Gourmet Farm Girl

My mom could cook up a beef roast within a hour (give or take) her secret was the Pressure Cooker…I have used this great cookware and found it to be a true blessing when trying to save time and create a moist and tender piece of meat.
I no longer possess this great invention but the memories of the hissing and rattle of the pressure cooker remains fresh in my memory…not to mention the stories of the pressure cooker going amiss. Granny had chicken on her ceiling and yes…I will mention the time the pressure valve malfunctioned and I ended up with beef broth on my ceiling. My children will contest to this one.
 Never-the- less the pot roast is a family favorite across American and will always be one of the GREAT family meals we shared many times on the farm.

Even on a hot summer day… the men folk (as my granny would say) need a harty meal, especially when there was hay bailing do be done.

The bails were stacked one-by-one when I was growing up. I would drive the tractor (without a cab) and there would be someone on the wagon stacking the bails as they came off the bailer. 
 Today the Kick Bailer saves on labor, one person can do all the bailing in the field.  
No pressure cooker required for this recipe all you need is some time and allow the great smell to embrace your home. Make this on a day when you can take the time and ENJOY your day of cooking for your family

4-5 pound chuck roast
2 leeks sliced
1 medium onion sliced
1-2 bay leaves
Olive oil
2 14.5 oz can beef broth
4-5 carrots peeled and cut in half
2 teaspoons Gourmet Farm Girl Seasoning
(See left side posts on home page under recipes)
or your favorite seasoning
4-6 medium white potatoes

Trim any excess fat from roast; season with the house blend seasoning; in a heavy stock pot sprayed with cooking spray heat 2-3 Tablespoons olive oil and sear the beef on both sides till brown. Pour the beef broth into the pot; add the bay leaves; lay the onions on top of the beef Cover and let simmer for 2-3 hours.

When meat starts to tender; add the carrots and leeks; turn heat up to medium; cover and let cook for an additional 30-40 minutes

At this time; wash and peel the potatoes and place in cold water with a pinch of salt in a pot; bring to a boil over high heat; once boiling turn down heat and boil till a fork slides through easily; 30-35 minutes; remove from heat and drain; cover and let sit till ready to mash

When meat is tender and the root vegetables are soft turn heat off and let sit

Heat ¼ cup half-and-half or milk; whip potatoes with an electric mixer adding the warm milk as you mix (may not need all of the milk) add 2-3 tablespoons butter and
 continue to whip potatoes till creamy and smooth .
Pour some of the broth over the meat and potatoes or make gravy and ENJOY!
The view from the office…

Just the smell of fresh bailed hay can take me back to those  summer days…
Have a great day!

Photos are personal collection taken by The Gourmet Farm Girl

The Pot Roast… Read More »
Vegetable Soup with Blackeye Peas and Sweet Potatoes

By The Gourmet Farm Girl


I have made many pots of soup over the years and veggie soup is a family favorite. Since I have some new freezer beef I decided to make a pot using the stew meat. I also decided to try something different; as I stared at my panty shelves the can of Glory Foods Seasoned Southern Style Blackeye Peas said “use me in the soup” so I have created a new soup recipe combining the North and the South. I had some sweet potatoes on hand so I replaced the white potatoes with the sweet potatoes

The blackeye peas are made by a local company here in Columbus specializing in Southern Style cooking; I always try to use local products whenever I can. The smokey flavor and texture of the blackeye peas was a nice addition.

2-2 ½ lbs Stew Meat
3 t. extra virgin olive oil
2 garlic cloves minced or 1 t. garlic powder
1 t. dried basil
1 t. sea salt (or to taste)
2 T dried parsley or fresh chopped
½ t ground black peppercorns (or to taste)
1-2 beef bouillon cubes (optional)
3 14 oz cans beef broth
1 14 oz can vegetable broth
½ medium white onion
½ medium red onion
2 bay leaves
3 stalks celery and some of the light leaves
2 stalks carrots chopped
2 medium size sweet potatoes

1 15 oz can of blackeye peas                                                                           
1 can corn (or 2 ears of sweet corn blanched and cut off the cob)
1 small yellow zucchini
1 small green zucchini
1 qt tomato juice

In a heavy stock pot brown the meat in the olive oil on med heat until it starts to turn brown
Add the garlic, basil, salt, pepper, parsley, ½ of the onion and bouillon cubes to the meat and cook on medium heat till the moisture starts to reduce. (Do not let go dry) add the broth and let the meat and seasoning cook until tender 30-35 minutes. Could be less or more time (You will need to taste test to see if the meat is getting tender)

As soon as the meat starts to tender: Add the chopped celery with some of the light green leaves, carrots, bay leaves and the other half of the onion. Reduce heat and let simmer until the vegetables begin to tender; 15-20 minutes longer
Add the corn, blackeye peas, sweet potatoes, zucchini and tomato juice; continue to simmer till all is tender and flavors come together; 15-20 minutes

Serve with some fresh baked bread or crackers and a side salad.
ENJOY!

North South Soup…with Glory Foods Read More »