Recipes

When growing up on the farm I remember the apple orchard behind the house. It was turned into a pasture for the small calves to roam about. 
I would enter through the picket fence gate that embraced the front of this beautiful lot of grass and pick the apples.
They were small in size with perhaps a bite or two sampled by a bug, but inside they were sweet with a hint of tartness.
 I  didn’t care how they looked or tasted, I just liked spending time roaming about the trees. Through time and expansion the orchard gave way to grain bins and new buildings but the memory of it’s simple beauty and the way it made me feel is always there… 
Roasted Pork Loin with Apples and Acorn Squash 
by The Gourmet Farm Girl

3- 31/2 pound boneless pork loin

1 1/2 cups apple juice

2 stalks celery with leaves cut into pieces
1 small onion cut into pieces

2 medium size apples cut into slices                                                         
1 medium acorn squash sliced
1 sprig fresh rosemary or 1/2 tablespoon dried
2 tablespoons of The Gourmet Farm Girl House Seasoning Blend
or your favorite meat seasoning

Extra virgin olive oil

Heat oven to 425 degrees

Drizzle olive oil into a roasting pan and place meat in pan with fat side up; pour apple juice over the loin and sprinkle with seasoning;  arrange onions, celery, apples and squash around the sides and on top;
 place spring of rosemary on last. 
Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees
Remove from oven and cover; let rest for 10-12 minutes before serving

Alterations: add fennel bulbs, turnips, carrots or potatoes to the broth

Serves: 6-8

ENJOY!

A Fall Harvest Supper… Read More »

I posted this recipe months ago and decided to share it again since it is a wonderful cake to make this time of the year…this was my mother’s recipe, I didn’t change it much. 

Mom’s Oatmeal Cake

The Gourmet Farm Girl

1 cup rolled oats
1 stick butter
1 ¼ cups of water

Bring the water to a boil and pour over the butter and rolled oats; Let sit for 20 minutes

Meanwhile; mix together:

1 c white sugar
1 c brown sugar
1 1/3 cups flour
1 tsp. baking soda
½ t nutmeg
1 t. cinnamon
½ t salt
Add to the oats and butter and mix well with a large spoon

Add 2 beaten eggs; Mix well

I added 1/3 cup of chopped pear and ¼ cup of chopped walnuts

Pour into a bunt pan and bake for 45-50 minutes or until a tooth pick comes out clean.

If you want to add a simple white icing; mix 1 cup of powder sugar and 2-3 T. of water or melted butter and poured over the cake when cooled.

Enjoy!

Nostalgic recipes… 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 »

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 »
Sweet and Tangy Pepper Sauce
by The Gourmet Farm Girl
12 cups assorted chopped peppers (hot and mild)

2 cups brown sugar
2 cups white sugar
½ cup Balsamic vinegar
1 Tablespoon Nutmeg
1 box fruit pectin (1.75 oz)

Wash and stem peppers leaving some of the seeds; in the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar and sugars; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil.
Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces. 

Note: discard any leftover juices when finished.

Yields: 12 half pints or 6 pints

ENJOY!
 
Serve over cream cheese with crackers or pita chips, great with any mild cheese and crusty breads

More canning ideas… Read More »



Pickled Shrimp (New Orleans Style)
The Gourmet Farm Girl

3 pounds raw large shrimp (shells and tails on)
1 large sweet onion cut into quarters and sliced
1 1/2 teaspoon celery seed
1 cup extra virgin olive oil
¼ cup white wine vinegar
6 garlic cloves thinly sliced
14 bay leaves
1 teaspoon fennel seed
1 1/2 teaspoon mustard seed
2 teaspoons dried chili seeds
1 teaspoon white pepper
1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
2 fresh lemons sliced, plus ½ cup fresh lemon juice

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on.
Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently. 

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.

Serves 8-10

ENJOY!

This was one of the recipes I made for the cooking class series I gave at the
 Ohio Herb Education Center 
Next class is October 14, 2010 from 6:30-8:30 pm. 
Fall Harvest with the Gourmet Farm Girl
Infused Oil and Vinegar demo
Homemade Vegetable Soup 
  

Great Appetizer with a lot of flavor! Read More »

Homemade Tomato Juice… 

Spent the day canning tomatoes
Looking good…
Bath time!
Perfect!
The Pantry is getting full…
I will be sharing the recipe as soon as I get it written…ENJOY your evening!
Looks like rain…Good night!
The Gourmet Farm Girl

Filling the Pantry! Read More »

While traveling through the south I had the experience of eating Fried Green Tomatoes.

However, I had them served two different ways. Some had a light breading of white corn meal while others had a hardier breading with bread crumbs…which one is better? I have no idea, I like them both!


As you can see in the picture; I made them both ways… on the left is with the cornmeal and the ones on the right is with the bread crumbs.


This recipe is for one serving; double or triple if serving more.
Fried Green Tomatoes
The Gourmet Farm Girl

1/4 cup white cornmeal or 1/8 cup plain bread crumbs mixed with 1/8 cup Panko crumbs
1/4 cup all-purpose flour
¼ teaspoon garlic powder
Pinch cayenne
1 egg beaten
2 Tablespoons milk
1/2 teaspoon salt and freshly ground black pepper
1 large unripe tomato, cut into 1/2-inch thick slices, ends removed

Pour the flour, salt, pepper, garlic and cayenne into a plastic bag and place the tomatoes slices in the bag; toss to coat with the flour and seasonings.
Place bread crumbs or cornmeal on a large plate or a pan with edges; In a small mixing bowl beat the egg and milk together; dip each slice of the floured tomato in the egg then in the crumbs to coat.

Fry in peanut or vegetable oil in a heavy skillet on medium to medium high heat
 till golden brown on both sides.
 Remove and drain on a paper towel; salt and pepper to taste.

ENJOY!

Which one is better? Read More »
Fried Cabbage with Vegetables
By The Gourmet Farm Girl
Had extra cabbage and love to fry it… but sometimes it is nice to have something different with something the same…is this an oxymoron?
Plain or with veggies it is delsih!

 
1 head of fresh cabbage
5-6 stalks of asparagus
1 small onion
1 cup fresh spinach
2-3 tablespoons butter
Salt and pepper to taste
Melt the butter in a medium size skillet over medium heat; add cabbage and  fry for 3-5 minutes
  lower heat; add the onion and asparagus; continue to simmer till soft and tender 1-2 minutes; add spinach leaves; simmer for 1-2 minutes longer; salt and pepper prior to serving
Mushrooms, broccoli, green beans or whatever vegetable you may have an abundance of works well with this fried cabbage recipe   
Great with roast beef, pork or chicken
Serves 4-5
ENJOY!

Garden Side Dishes… Read More »