Recipes

 
 Tarragon adds a unique touch of flavor to this hardy soup.
Creamy Potato and Pea Soup
 with Bacon and Tarragon

By The Gourmet Farm Girl

2-3 tablespoons olive oil
3 garlic cloves (minced)
2 quarts chicken stock
3 large Russet potatoes with peels (cut into chunks)
2 stalks celery chopped
1 medium onion (chopped)
3-4 strips smoked bacon cooked and chopped
2 cups whole milk
1 cup frozen peas (thawed)
2 cups whole milk
1 sprig of fresh tarragon
2 tablespoons corn starch (be sure to check the date on your cornstarch box)
3 tablespoons COLD water
Salt and pepper to taste
In a large stock pot heat the oil and saute the garlic till fragrant; about 1 minute. Add the chicken stock, potatoes,celery and onion. Bring to a boil; cover with a tilted lid and reduce heat to simmer; cook for 30-40 minutes until potatoes are soft.
Cook bacon till crisp; drain and cut into bite size pieces; set aside.
Pour the milk into the broth and bring back to almost a boil; add the peas and sprig of tarragon,reduce heat and cook for 5-7 minutes. Whisk together the corn starch and water; stir gently into the hot soup to thicken;cook for an additional 2-3 minutes.
Remove the tarragon sprig and stir in the cooked bacon. Reserve some bacon for garnishing the top before serving. Serve with crusty bread for dipping.
Garnish with a few tarragon leaves (optional)
Serves 6-8

Warm Your Bones with Soup… Read More »
Roasted Garlic and Bacon Dip
with Dried Peppers
By The Gourmet Farm Girl
 
 
 
3 heads of garlic
4 strips smoked bacon
1 1/2 cups sour cream
1/2 cup mayonnaise
4 green onions chopped fine
1 Tablespoon Worcestershire sauce
1/2 teaspoon cracked black pepper
1/2 teaspoon dried hot pepper flakes 
pinch of salt
 
Preheat oven to 400 degrees
 
Remove some of the dried skins from the garlic; cut the garlic bulbs in half, drizzle with olive oil and lightly salt. Wrap in foil and bake for 40-45 minutes till roasted and soft; remove and cool.
 
 While garlic roasts; fry the bacon till crisp; remove and drain on paper towels. When cool; cut into small pieces.
 
Mix the remaining ingredients together and set aside. Squeeze the garlic pulp from the skins into a small bowl; gently smash with a spatula or fork. Add the garlic to the sour cream mixture followed with the pieces of bacon; fold together. Place in the refrigerator for at least 1 hour before serving.
Garnish with fresh herbs such as parsley or cilantro
 
Serve with pita chips, nann or crackers.
Great with vegetables too
 
ENJOY!
 
    

Tailgate Dip… Read More »

This is a great late summer meal. It’s actually one of the recipes in my cookbook. I thought I would share it again on my site for anyone wanting to try a cookbook recipe. 
 
I’m also interested in hearing from you. If you have a great recipe for garden vegetables; send me the recipe. (Only if you want to share and make it public) I’ll pick the one that I think fits best with this blog site and have a guest post with your name on it and where you are from.  I will also send you a signed copy of “The Gourmet Farm Girl Cookbook”    
 
Lobster and Potato Chowder
 with Grilled Sweet Corn, Fresh
Tomatoes and Basil

 

 

4- slices smoked bacon chopped

2 stalks of chopped celery and a few light green celery leaves
1 small chopped onion
3 cloves garlic minced
1 Qt. of hot water
4 Organic Chicken Bouillon cubes
3 14.5 oz cans low sodium chicken stock
8 medium Russet potatoes chopped
3 bay leaves
4 -5 medium size ears of fresh picked sweet corn
2 Tablespoons melted butter
1 pint half and half
2 Tablespoons cornstarch dissolved in one oz. COLD water
2 cups cooked lobster or crab meat
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 lightly crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve 4-5 tablespoons of bacon fat in the pan. Add the chopped celery, onions and garlic. Cook for 8-10 minutes till soft and fragrant.
 

Add the water, bouillon, chicken stock, potatoes and bay leaves; bring to a boil; reduce heat 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 425 degree grill for 10-15 minutes till cooked through and slightly charred.
Remove from heat and let cool; cut kernels off and add to soup along with the half and half.

Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till soup 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

 

Who has a Great Garden Vegetable Recipe? Read More »
It’s Beet Season…
I pulled these beauties over the weekend and created another garden salad using fresh greens and  farmers market produce. I topped it off with Blackened Cat Fish nuggets using “The Gourmet Farm Girl” Blackening Seasoning, coming out soon… 
5-6 medium size beets
assortment of fresh greens (enough for 4 plates)
1 medium size red onion
1/2 cup Feta cheese
1 pound Cat Fish nuggets
2 tablespoons Blackening Seasoning (new product from “The Gourmet Farm Girl” coming out soon) 
3-4 tablespoons vegetable oil
Cracked black pepper
Balsamic Vinaigrette Dressing
1 cup extra virgin olive oil
1/4 cup Balsamic vinegar 
2 tablespoons honey
pinch of salt
Wash and trim beets; steam beets in a small amount of water till soft; 10-12 minutes over medium high heat. Using a paper towel, gently rub the skins off the beets and set aside.
Rinse the greens in cold water and drain. Plate the greens; slice the onion and beets and add to the greens, top with the feta cheese and cracked black pepper.
Sprinkle the seasoning over the fish nuggets and pan fry in the vegetable oil for 6-8 minutes over medium high heat till cooked through; drain on paper towels
Whisk together the salad dressing and pour over the greens, top with the Cat Fish and ENJOY!
Serves 4

More Garden Goodies… Read More »

The garden is starting to produce…I pulled some carrots for supper, here is
a simple recipe for cooked carrots.  
Sweet and Peppery Carrots
By The Gourmet Farm Girl 

2-3 cups sliced carrots
3 tablespoons local honey
1/2 teaspoon cracked black pepper

Wash and peel carrots; slice into strips or cut into rounds

In a medium size sauce pan boil or steam carrots for 3-5 minutes till soft. Drain and drizzle with honey, sprinkle with cracked black pepper.

Serves 3-4

How simple is that?

From the Garden… Read More »
 Seared Tuna Steak Salad
By The Gourmet Farm Girl

2 Sushi grade tuna steaks (6 oz ea)
1 tablespoon ground ginger
1 tablespoon ground cardamon
pinch of cracked black pepper
3 tablespoons vegetable oil
1/4 cup low sodium soy sauce
2 tablespoons capers (without vinegar)

Mix the ginger, cardamon and pepper together and season both sides of the tuna

Heat oil in a medium size saute pan over medium high heat; sear tuna steaks on both sides; 45-50 seconds till just turning white; about a quarter of an inch

Remove steaks and deglaze the pan with the soy sauce; reduce heat to medium low and cook for about 1 minute; add the capers and continue to cook for another 30-40 seconds till hot.

Pour the sauce over the tuna steaks; slice into thin strips and serve with a fresh greens.

Makes 2-4 salads

Note: Capers without vinegar can be found at markets like Earth Fare, Wholefoods or
in specialty food sections of most markets. 

  

Read More »

 Crunchy Rolled Pork with Asparagus, Fresh Basil and Cheese

By The Gourmet Farm Girl
2 tablespoons butter

¾ cup Panko bread crumbs
10-12 asparagus spears (blanched)

4 thin cut pork chops
Salt and Pepper to taste
8 fresh basil leaves

1 small onion cut into strips

1 cup shredded Italian blend cheese

1 egg
3 strips smoked bacon
 Preheat oven to 375 degrees
Spray a 9×13 glass cooking dish with vegetable oil
Melt the butter in the oven on a large cookie sheet with sides; pour the crumbs on the pan and coat with the butter; toast the crumbs for 2-3 minutes till lightly golden.  Pour crumbs into a bowl and set aside.   
Rinse asparagus in cold water; cut spears in half. In a medium size pan bring 1 quart of water to a hard boil; drop asparagus into the boiling water for 1 minute; remove and place in a bowl of ice water for 2 minutes to stop the cooking; drain and set aside.
Place the pork chops (two at a time) in a plastic zip bag and pound out with a meat tenderizer till almost flat; salt and pepper. Place 2 leaves of basil on each chop followed with 4-5 pieces of asparagus, 2-3 pieces of sliced onions and 2 tablespoons cheese.  Gently roll and place seam side down in the baking dish.
Whisk the egg in a small bowl and brush each pork roll with egg wash.  Gently press some of the toasted crumbs onto the top and sides.  Lay the strips of bacon across the top of the rolls and bake for 30-35 minutes or until bacon is crisp and the rolls are heated through. Remove from the oven and remove the bacon.   Return the dish under the broiler for 1 ½ – 2 minutes till the tops are toasted.
To serve; break up bacon into bite size pieces and sprinkle over the top followed with extra cheese.
Serves 4



Read More »

There is nothing more gratifying than planting, watering, watching it grow and finally picking those sweet fresh peas.

Garden Pea Salad

By The Gourmet Farm Girl

3 cups fresh peas
1/4 cup chopped carrots
4 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Ohio honey
Pinch of sea salt and cracked black pepper
3 strips smoked bacon
1/2 cup chopped red onion
1/2 cusp parmesan cheese (cut into small cubes)
1/2 cup fresh chopped cilantro

In a medium size stock pot bring 5 cups of lightly salted water to a full boil; blanch peas and carrots for 1 minute in the hot water; drain and cool in a bowl of ice water; once cool, drain again and set aside.

Whisk together the oil, honey, vinegar, salt and pepper; set aside

Cook bacon till crisp; drain on a  paper towel and cut into pieces.

Mix together the peas and carrots with the onion, cheese, bacon and cilantro. Pour dressing over the mixture and toss to coat.

Will keep for several days in the refrigerator.

Serves 6-8

Pea Picken Time… Read More »
Ohio Bison with Mushrooms in Wine Sauce
 and Fresh Herbs
By The Gourmet Farm Girl
2 Bison strip steaks
Extra virgin olive oil
Pinch of salt and pepper
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 ½ cups sliced Portabella mushrooms
1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)

Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator

Preheat grill to 425 degrees

Drizzle a small amount of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. (Grill steaks longer if desired)

In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.

Allow steaks to rest for 5-6 minutes before slicing.

Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.

 ENJOY!

Read More »

With all the fresh Spinach in my garden I decided to create something with it.  Here is what I came up with.

Turkey Tenderloins Stuffed with Artichokes, Spinach and Ham

By The Gourmet Farm Girl

5-6 cloves roasted garlic
2 slices smoked bacon (cut into pieces)
4 Turkey Tenderloins fillets
1/2 tablespoon Gourmet Farm Girl House seasoning
4 slices Smoked ham sliced thin
1 14.5 oz can artichoke hearts (drained)
1 cup shredded mozzarella cheese
2 cups fresh spinach (packed)
2 tablespoons vegetable oil
½ sweet onion chopped
1 14.5 oz can diced tomatoes
½ cup red wine
Kitchen twine cut into 8 pieces 8 inches long

Heat oven to 350 degrees

Cut one head of garlic in half; drizzle with olive oil and sprinkle with salt; wrap in foil and bake
for 20-30 minutes.

In a large skillet cook the bacon till just brown; remove the bacon pieces and set aside. Turn off heat; remove the bacon fat and set skillet aside.

While garlic roasts; place turkey fillets in a plastic bag and pound out with a meat tenderizer or rolling pin. Remove and season; place a slice of ham, several artichokes hearts, 1-2 tablespoons of cheese, a few crumbles of the bacon and a small bunch of spinach on top of each fillet. Gently roll; tie each roll with two pieces of kitchen twine.
 
Remove 5-6 cloves from the head of garlic and gently smash

Add the vegetable oil to the skillet and return to medium high heat; place the turkey rolls in the skillet and brown on both sides; 2-3 minutes. Remove turkey rolls and place in a 9×12 glass casserole dish sprayed with vegetable oil.

Add to the skillet the chopped onions; sauté for 1-2 minutes; add tomatoes, any remaining drained artichoke hearts, roasted garlic and cook for 5-7 minutes. Pour mixture over the turkey rolls; deglaze the pan with the wine and pour over the turkey and vegetables.

Bake at 350 for 25-30 minutes.
 
Serve with additional steamed spinach.

Garnish with additional pieces of chopped bacon.
Serves 4
ENJOY!

Read More »