Recipes
Seasoned Swordfish with Spaghetti Squash and
Campari Tomatoes
By The Gourmet Farm Girl
 
 
 
2 Swordfish fillets (about 1 inch thick)
salt and pepper
2 teaspoons chili powder
1 teaspoon coriander powder
4 tablespoons lemon extra virgin olive oil
3 tablespoons chopped fresh parsley + leaves for garnish
3 tablespoons soft butter
splash of white wine
1 medium size spaghetti squash
2-3 Campari tomatoes sliced or chopped
1 tablespoon capers
 
 
Place fish fillets in a container; salt and pepper to taste and sprinkle each side of the filets with the chili powder, coriander and drizzle the oil over the fillets.  Cover with a lid and place in the refrigerator for 1-2 hours to season up. Flipping the container on occasion to allow all the seasonings and oil to cover them.
 
Mix the parsley and butter together and set aside
 
Heat oven to 350 degrees
 
Cut the squash in half (length way) scoop out the seeds and place the squash in a shallow baking dish with about 1/2 inch of water and bake for 45-50 minutes till the squash is soft
When soft; remove from the oven and with a fork shred the squash (length way) into spaghetti like noodles; place on a serving plate
 
Heat about 2 tablespoons of the butter mixture in a skillet over medium high heat. Place the fillets in the pan and cook for about 3 minutes per side. Remove the fillets and place on top of the squash.  Drop the remaining butter mixture on top. Deglaze the pan with a splash of white wine and pour over the fillets.
 
Garnish with the capers, parsley leaves and tomatoes
 
 
Serves 2
(Can be easily doubled)
 
Note: For a softer tomato, add them to the pan for a few minutes before deglazing.
 
 
 
 


Lent Recipe… Read More »

Curry Baked Zucchini, Tomatoes with Cheese and
 Crunchy Crumb Topping
By The Gourmet Farm Girl
1 ½ cups Panko bread crumbs + 1 tablespoon butter
2 tablespoons butter
5-6 green onions (chopped)

3 cloves garlic, (chopped)
2 medium size zucchini sliced into half moons, ½ inch thick
3 small yellow squash sliced into half moons, ½ inch thick
4 medium size tomatoes cut into wedges
1 tablespoon fresh thyme chopped
Salt and pepper to taste
1 cup half-n-half
2 eggs (beaten)
½ tablespoon brown sugar
1 teaspoon Garam Masala
½ cup grated sharp white Cheddar
¼ cup grated Parmesan cheese

Preheat oven to 375 degrees

Butter a 9×9 inch casserole dish; set aside

In a small mixing bowl melt one tablespoon butter add the Panko crumbs; toss and set aside
In a medium size skillet over medium to medium high heat, melt 2 tablespoons butter and sauté onions and garlic for several minutes; till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft; add thyme; remove from heat and add mixture to the casserole dish. Season with salt and pepper.
While squash is cooking; mix in a medium size bowl the half-n-half, beaten eggs, sugar and seasoning.
 
Pour mixture over the casserole; top with the cheeses and bread crumbs.
Bake for 35-45 minutes till bubbly and bread crumbs are golden brown
Serves 6-8
ENJOY!

Warm Up to This Casserole… Read More »

A friend of mine is the owner and founder of a wonderful line of pure food items. The line is called “Vino de milo” from Athens Ohio. You can find these products in many stores in Ohio and other states as well. So I picked up a jar of- Artichoke Fennel with Chardonnay pasta sauce and just stepped it up a bit. I didn’t add anything to the sauce…just a few extras to make it special.
 http://vinodemilo.com
Check out the website for more products.
 
Turkey Meatballs in Artichoke Fennel with Chardonnay Pasta Sauce over Spinach 
By The Gourmet Farm Girl

1 fennel bulk- roasted
extra virgin olive oil
Sea salt

1/2 pound ground turkey
1  cup of soft bread torn into pieces
1/2 cup milk plus extra if needed
1 egg
1 tablespoon Worcestershire sauce
3 gloves of roasted garlic (or 1/2 teaspoon granulated garlic)
1 green onions finely chopped
1/2 teaspoon dried mustard
1 teaspoon dried basil

2- 25 oz. jars of Vino de milo Artichoke Fennel with Chardonnay sauce
6 cups fresh spinach leaves
Cooked pasta of your choice
1 small block of Parmesan cheese

Preheat oven to 425

Cut the leaves off of the fennel bulb and cut the bulb in to slices and place on a baking pan. Drizzle with olive oil and salt. Roast the slices for 30-40 minutes or until till brown and caramelized. Remove and set aside.

While the fennel roasts, make the meatballs

In a medium size mixing bowl add the turkey and all of the ingredients except fennel, oil, sauce and spinach leaves. Mix with your hands till well blended and moist. Add a bit more milk if needed (if it seems dry) Mixture should be very moist but hold together.

With a small ice cream scoop; place a scoop of the mixture onto a baking sheet sprayed with oil and bake the meatballs for 15 minutes; remove from oven and turn them; finish baking for an additional 5-7 minutes  (Remember they are going to cook more in the sauce)
Should yield about 6-8 meatballs

Pour the pasta sauce into a large pot and heat; add the meatballs and reduce to simmer.

Make enough pasta for 6  servings; drain and set aside

Place a cup of spinach leaves onto each plate or bowl, top with pasta, grate some cheese over the pasta, top with sauce and some meatballs.  Garnish with a few slices of the roasted fennel.

Enjoy!

Step it up a bit… Read More »

Legend has it that the first French Onion Soup was created by King Louis the XV of France when all that could be found in the pantry of his hunting party’s lodge was butter, onions and champagne. It is said that he combined these ingredients to create the first French Onion Soup. It is unclear if this story is myth of fact, but it is a good story none the less!
Here is my version with a twist…

French Onion Soup
with Herbs, Red Wine and Mushrooms
By The Gourmet Farm Girl

3-4 large Spanish, Vidalia, or Sweet onions sliced or cut into chunks
2 garlic cloves minced
½ stick butter
2-3 Tablespoons extra virgin olive oil
½ teaspoon cracked black pepper
1/2 cup red wine (cabernet)
4 cans 14.5 oz los sodium beef broth
2 beef bouillon cubes or bouillon paste
2 sprigs of Thyme
2 Bay Leaves
1 small sprig of Rosemary
2 Tablespoons Worcestershire sauce
8 ounces sliced mushrooms like cremini or portabella
6-8 slices of hard crusty bread (sliced to about and inch thick)
8-10 ounces of Gruyere cheese (shredded)

 
Cut onions and mince garlic; set aside
 
In a large stock pot heat the butter and oil over medium heat and sauté the onions and garlic until caramelized; 10-15 minutes or longer until you have brown particles on the bottom of pan. Add the black pepper and deglaze the pan with the red wine, 
 
Add the broth, bouillon cubes, herbs, Worcestershire sauce and mushrooms; reduce heat and simmer for 20-30 minutes or until the mushrooms are soft
 
Turn oven broiler on and remove the sprigs of herbs and bay leaves from the pot 
Fill 6 ramekins or soup bowls with the soup and place 1-2 pieces of the dried bread on top, set bowls on a heavy cookie sheet; top with the Gruyere cheese
 
Place in oven under the broiler for 3-4 minutes or until the cheese is melted and starts to brown
Yields about  6-8 servings

ENJOY

Legendary Soup Fit for a King… Read More »
Baked Cornish Hens with Moscato Herb Sauce
By The Gourmet Farm Girl
 
 
 
1 large head of garlic (roasted)
2 Cornish Hen (thawed)
Salt and Pepper
The Gourmet Farm Girl Rosemary Infused Extra Virgin Olive Oil (or regular Extra Virgin Olive Oil)
2 14.5 oz cans chicken broth
1/4 cup Moscato Wine
1 tablespoon cornstarch mixed in 3 tablespoons COLD water
1 small bunch of fresh Thyme
3-4 sprigs of fresh Rosemary
 
Heat oven to 350 degrees
 
Cut the head of garlic in half; drizzle with olive oil and sprinkle with salt. Wrap in a foil pouch and bake for 30-40 minutes or until soft. When cool enough to handle; squeeze out the cloves of garlic and smash with a spoon to form a paste; set aside.
 
Rinse and clean the hens under cold water; pat dry. Using a large sharp knife cut along the back bone to fillet open the bird so it will lay flat. Repeat with the other hen.
 
Place the hens on a large baking sheet (with edges) sprayed with cooking oil. Salt and pepper both sides and rub the roasted garlic paste over each hen, drizzle with the olive oil and pour 1 can of broth onto the pan.  
 
Bake uncovered for 50-60 minutes or until the internal temperature reaches 155-160 degrees. For additional browning turn on the broiler for the last 1-2 minutes before removing from the oven.
 
While the hens bake; heat the other can of chicken broth in a deep skillet; add the wine, stir in the cornstarch mixture, some of the fresh Thyme leaves and a sprig of Rosemary; reduce heat to simmer and keep warm till the hens are ready; stirring often.
Note: deglaze the baking sheet with several splashes of wine and add to the sauce; optional
 
When ready to serve, plate the hens on top of several more fresh Rosemary sprigs; pour the sauce over the birds and sprinkle with a few more fresh Thyme leaves.
 
Serves 4
 
ENJOY!  
 
Great served with dressing and sweet potatoes.
 


Holiday Supper… Read More »
 Phyllo Wrapped in Porchetto, Ham
and Cheese with Fig Jam 
By The Gourmet Farm Girl
 
1 stick melted butter
1 roll Phyllo Dough
5-6 slices Porchetto
5-6  (thin) sliced Smoked Ham  
1/2 cup chopped fresh spinach
3-4 slices thin sliced provolone cheese
or 1/3 cup Blue Cheese crumbles
3-4 tablespoon Fig Jam
 
Preheat oven to 350 degrees
Melt butter in a glass 2 cup measure and set aside; assemble all ingredients before beginning to make the roll. Unwrap Phyllo dough and place a damp towel over the dough to prevent drying out.
Begin by brushing each sheet with melted butter; working from the edges towards the center. When all layers are brushed with butter and spread the fig jam onto the dough.
Place the slices of porchetto on top of the jam followed by the cheese, spinach and top with the ham slices. Gently roll the dough and place seam side down on a parchment lined cookie sheet.
Brush the top and sides of roll with remaining butter.
Bake for 30-35 minutes or till dough is golden brown.
Slice and serve warm
Yields 12 slices 
ENJOY! 


Need an Appetizer Idea? Read More »

I have had requests to post this recipe again. So here it is…
 
Individual Lasagna Wrapped Chicken Thighs
By The Gourmet Farm Girl
1 1/2 – 2lb’s boneless chicken thighs (4-5)
4-5 Lasagna noodles (one per thigh)
1-2 tablespoons extra virgin olive oil
2-3 cloves garlic minced
1 small onion chopped
1 15 oz can tomato sauce
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 Tablespoon dried parsley
1/2 cup Portabella mushrooms chopped
8-10 tablespoons Ricotta cheese
1/2 teaspoon black pepper
5 Tablespoons grated Parmesan cheese
Fresh Flat Leaf Parsley for garnish
Small block of hard Parmesan cheese for garnish
Preheat oven to 375 degrees
Spray a 9×9 inch glass casserole with cooking spray; set aside
 
Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.
 

Salt and pepper chicken thighs

In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.
 

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

 

Pour the sauce into the skillet and add the dried herbs and mushrooms; reduce heat to low and simmer; stirring often 10-12 minutes.

 

While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.

 

Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.

Garnish with fresh parsley and top with shavings of Parmesan cheese.

ENJOY!

From my Cookbook… Read More »

 A customer of mine sent me this recipe using one of my blended oil’s.
Very yummy idea !
We call it Pasta Olio 🙂

Enjoy!
 

I have been using the basil and garlic oil that I got at Market Days in Worthington and is is delicious too 🙂   Here is a recipe that I have used it in where it is a star:

6 Tblsp of The Gourmet Farm Girl Basil Garlic extra virgin olive oil
1 tsp. salt
1 tsp. oregano
4 garlic cloves minced
1 lb. angel hair pasta, cooked
-heat the olive oil in a large sauté pan
-add the garlic, oregano and salt
-cook on medium until the garlic just starts to brown being careful not to burn the garlic
-toss the angel hair with the olive oil right in the pan
We eat this as a side with chicken parmesan or alone with a big salad.  You could add grilled chicken or shrimp to this as well.
Thanks again!
Terri
 
 
If you have a recipe using on of my products, send it to me at gourmetfarmgirl@yahoo.com and I will post it on this site!
 
 
 

Send me your recipes… Read More »

 
Lobster Chowder with Grilled Corn, Fresh
Tomatoes and Basil
By The Gourmet Farm Girl

4- slices smoked bacon chopped
2 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
3 cloves garlic minced
2 quarts chicken stock
8 medium sized Russet potatoes chopped into bite size pieces
(skins can be left on if desired) 3 bay leaves4 -5 medium size fresh picked sweet corn
2 Tablespoons butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. cold water
2 cups cooked lobster meat
*Note-cook fresh lobster the day before and reserve the meat or pick up cooked lobster from your fish monger.
2 medium size fresh tomatoes chopped
Small bunch fresh basil
Cracked black pepper

In a large stock pot over medium heat brown the bacon till crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve the bacon fat in the pan. Add the chopped celery, onions and garlic. Sauté for 8-10 minutes till soft and fragrant.
 

Add the  chicken stock, potatoes and bay leaves; reduce heat to simmer and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth)

While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 450 degree grill for 10-15 minutes till cooked through and slightly charred.

Remove from heat and cool; cut kernels off and add to the chowder ; add the half and half and butter

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till the chowder thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough.
Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper.
Serves 6-8
 

Fall Supper that Tastes like Summer… Read More »

I had a request for this recipe, so I decided to post it again.
Here you are Marlene, thanks for the request!
 
 Sweet Black Grapes and Hot Pepper Sauce 
The Gourmet Farm Girl

4 lb’s sweet black grapes
5 cups chopped hot peppers (I used a variety)
5 cups sugar
1 cup water
1 Tablespoon butter
1 box fruit pectin (1.75 oz)

In a large stock pot add the water and grapes; cook over medium heat till the skins start to split and the grapes turn soft. Run through a sieve to remove skins and remove pulp. Discard half of the skins and return the other half to the pulp and liquid.
 (Black Grapes work well because of their soft skins)

Add the chopped peppers, sugar, butter and pectin; bring to a boil and skim any foam that comes to the top; remove from heat and fill hot sterile jars with the sauce; process according to your canner directions for preserves, sauces or jams.

Makes 10 half pints

The consistency is semi-thick due to the pectin but not as thick as a jam or preserves

Serve this sauce over soft cheeses with crackers and a crisp wine like a semi-dry Riesling…it is so rich with flavors of sweet with a hint of hot that it could almost be served as a dessert.
ENJOY!

Sweet Black Grapes and Hot Pepper Sauce Read More »