The Gourmet Farm Girl

noreply@blogger.com (Deb Mahon) — Thu, 31 May 2012 08:54:13 PDT

Ohio Bison with Mushrooms in Wine Sauce

and Fresh Herbs

By The Gourmet Farm Girl

2 Bison strip steaks
1 ½ cups sliced Portabella mushrooms
1 ½ cup sliceds Maitake mushrooms
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 ½ cups cabernet
Pinch of salt and pepper
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

Drizzle a small 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.

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!

Memorial Day 2012

noreply@blogger.com (Deb Mahon) — Mon, 28 May 2012 12:39:25 PDT

Georgie slept most of the day...

One tired puddy cat...

Must be nice...

Enjoy Your Day!
from
"The Gourmet Farm Girl"

Dirty Dog...

noreply@blogger.com (Deb Mahon) — Thu, 17 May 2012 10:33:23 PDT

With the addition of two new garden boxes we had some dirt hauled in. Our beagle decided he liked this...he was king of the hill for several days!

Not to mention a dusty and dirty dog too...

Simon

Enjoy your day...be the king of your hill!

The Gourmet Farm Girl!

noreply@blogger.com (Deb Mahon) — Mon, 14 May 2012 07:20:12 PDT

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

4 Turkey Tenderloins (filleted)
½ sweet onion chopped
2 tablespoons vegetable oil
4 slices Smoked ham sliced thin
1 14.5 oz can artichoke hearts
2 cups fresh spinach (packed)
1 cup shredded mozzarella cheese
1/2 tablespoon Gourmet Farm Girl House seasoning
1 14.5 oz can diced tomatoes
5-6 cloves roasted garlic
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 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 garlic and cool

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 and place in a 9x12 glass casserole dish sprayed with vegetable oil.

Add to the skillet the chopped onions; sauté for 1-2 minutes; add tomatoes, 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!

The Garden continued...

noreply@blogger.com (Deb Mahon) — Tue, 15 May 2012 06:38:44 PDT

Cabbage

Peas

The Lettuce Garden

Chives in Bloom

Lilacs in Bloom

Wisteria

Enjoy Your Day!

from

The Gourmet Farm Girl

Big Moon Risen...

noreply@blogger.com (Deb Mahon) — Mon, 07 May 2012 06:13:35 PDT

With the biggest moon of the year appearing Saturday nite; we just had to take some pictures. These were taken from our back porch.

Simply beautiful...

The sky is that beautiful old parchment in which the sun and the moon keep their diary.

Alfred Kreymborg

noreply@blogger.com (Deb Mahon) — Wed, 02 May 2012 06:04:51 PDT

Pan Fried Haddock with Meyer Lemon Sauce

By The Gourmet Farm Girl

1-1 1/2 pounds Haddock fillets
1/2 tablespoon of The Gourmet Farm Girl Seafood Seasoning
3 tablespoons extra virgin olive oil + one tablespoon butter
2 Meyer lemons
1 tablespoon pure honey
½ cup Chardonnay wine
4-5 tablespoons butter

Cut the fillets into 4-5 pieces and sprinkle with seasoning.

In a large oven safe skillet; heat the oil and 1 tablespoon butter and fry the Haddock for 12-14 minutes till opaque.

Heat oven broiler while fish is cooking

Top each piece of fish with a tablespoon of butter and finish under the broiler for an additional 2-3 minutes till lightly browned.

Remove fish from the skillet and plate. Return the skillet to the stovetop over medium high heat; deglaze the pan with the wine; add the honey and the zest of one lemon; cook for 1 minute.

Note: To get a clear sauce, pour through a strainer if there are some pieces of fish and skin left in the pan.

Pour the sauce over the fish and serve with extra lemon wedges.

Serve over steamed spinach.

Make 4-5 servings

Enjoy!

Announcement ...

noreply@blogger.com (Deb Mahon) — Wed, 25 Apr 2012 05:58:43 PDT

Come out and support Ohio Vendors at the

Ohio Proud Day event at the North Market

59 Spruce St. Columbus Ohio

Saturday May 5th from 8am to 5:00 pm.

I will be on the Market Pavilion all day...

Stop by and sign up for a chance to win a set of all five of

The Gourmet Farm Girl seasonings.

Hope to see you there!

"The Gourmet Farm Girl"

Earth Day...

noreply@blogger.com (Deb Mahon) — Sun, 22 Apr 2012 06:11:03 PDT

And nature,the old nurse, took

The child upon the knee,

Saying, "Here is a story book

My father hath writ for thee

Come, wander with me," she said

"In regions yet untrod

And read what is still unread

In the manuscripts of God"

Henry Wadsworth Longfellow

Have a Blessed Day!

from

"The Gourmet Farm Girl"

Photos taken in the Great Smoky Mountains July 2010

The Garden Continued...

noreply@blogger.com (Deb Mahon) — Sat, 21 Apr 2012 06:53:49 PDT

Herb Garden is Growing...

Spinach is Growing...

Lettuce is Growing...

I can Almost Taste the Salad...

Peas are are Growing...

Cabbage is Growing...

Strawberries are in Bloom...

My New Addittion to the Strawberry Patch...

To be Continued...

Upcoming Event

noreply@blogger.com (Deb Mahon) — Tue, 17 Apr 2012 18:14:28 PDT

I will be a vendor at the Ohio Senior Citizen’s Vendor Fair, at Glenross Golf Club, 231 Club House Drive, Delaware, OH 43015

Join us for our 2nd OhioSeniorCitizens Vendor Fair -Free admission, free giveaways free wine tasting, door prizes given away every 1/2 hour.

April 19th from 11am-5:00pm

Stop by...

Family Style...

noreply@blogger.com (Deb Mahon) — Tue, 10 Apr 2012 08:32:26 PDT

Chuck Roast Pizzaiola

By The Gourmet Farm Girl

2 1/2 pound chuck roast (bone in)

1 onion chopped

3 bay leaves

1 15 oz can beef broth

1 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed red pepper flakes

3-4 cloves garlic minced

2-3 tablespoons canola oil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 6 oz can tomato paste

1 quart tomatoes with juice (I used my home canned)

0r use 1- 28 oz store bought

Parmesan cheese (shaved)

Preheat oven to 325 degrees

Salt and pepper both sides of the chuck roast

In a large stock pot over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

Serve on a large platter over pasta with shaved parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.

Serves 6-8

Easter Sunday...

noreply@blogger.com (Deb Mahon) — Sun, 08 Apr 2012 05:11:47 PDT

Have a Blessed Easter...

Low and Slow...

noreply@blogger.com (Deb Mahon) — Tue, 03 Apr 2012 07:05:40 PDT

This is a great meal and easy to prepare. Slow cook the meat all day in a crock pot and

finish the meal by cooking the rice and sautéing the peppers.

Steak and Spicy Peppers over Rice

By The Gourmet Farm Girl

2 pounds Round Steak

1 15.5 ounce can beef broth

1 15.5 ounce can diced tomatoes with chilies

1 green pepper

1 red pepper

1 yellow pepper

1 medium size onion

1/2 teaspoon red chili pepper flakes

2-3 tablespoons extra virgin olive oil + 1 tablespoon butter

salt and pepper

4 servings of cooked rice

Cut peppers and onion into strips, keep a few strips of each out and place the rest in a plastic bag and refrigerate for later use.

Place meat in the slow cooker sprayed with cooking oil; salt and pepper to taste, add the beef broth. Lay the few pieces of peppers and onions on top; cover and cook on low for 7-8 hours.

When meat is fork tender add the can of tomatoes, cover and allow tomatoes to heat.

Cook rice according to package directions.

While rice is cooking, heat the extra virgin olive oil and butter over medium high heat; add the remaining peppers and onions; saute for 2-3 minutes till just tender, add the chili pepper flakes; toss and heat for an additional minute.

Place the rice on a plate and top with the spicy cooked peppers followed with meat and tomatoes. Spoon some of the broth over the top.

Serve immediately

Makes 4 servings

ENJOY!

Simple Beauty...

noreply@blogger.com (Deb Mahon) — Sun, 01 Apr 2012 06:18:25 PDT

I just love this time of the year...it's so full of life and simple pleasures.

Here are a few photos I took of God's creations.

To Find Simplicity

What We Need Is Reflection,

Attentiveness, Compassion, and Courage

~David Cadman~

"A Necessary Simplicity"

ENJOY Your Day!

from

The Gourmet Farm Girl

Spring Planting...and Growing...

noreply@blogger.com (Deb Mahon) — Fri, 30 Mar 2012 10:11:41 PDT

With the mild winter and early spring weather a lot of my garden is up and growing.

These beautiful sunny and warm days have allowed me to get a lot of early planting done.

Thought I would share it with you...

Herbs that survived through the mild winter

Lettuce and Spinach Garden

Early and Late Cabbage

Herbs, Leafy Greens and Onions

The Strawberry Patch

To be Continued...

ENJOY Your Day!

The Gourmet Farm Girl

Spring Time Soup...

noreply@blogger.com (Deb Mahon) — Tue, 27 Mar 2012 07:29:38 PDT

Swiss Chard with Ham and Beans

By The Gourmet Farm Girl

2 stalks celery plus some light green leaves (chopped)

3 green onions (chopped)

3-4 cloves garlic (minced)

4 tablespoons extra virgin olive oil

1 1/2 quarts low sodium chicken broth

2 bay leaves

1 Tablespoon dried parsley

1/2 teaspoon cracked black pepper

1/4 teaspoon dried thyme

1 medium size bunch of Rainbow Swiss Chard

(chop stems and leaves)

1 15 .5 oz. can Cannellini beans

2 cups cooked smoked ham (chopped)

In a large stock pot heat the oil and saute the celery, green onions and garlic for 1-2 minutes till fragrant. Add the chicken broth, seasonings and stems of the Swiss Chard; cook over medium heat for 10-12 minutes with lid tilted.

Add the Swiss Chard leaves, beans and ham; reduce heat to simmer; tilt the lid and cook for an additional 25-30 minutes; stir occasionally.

Serve with crusty bread for dipping.

Grated Parmesan cheese works well as a garnish.

ENJOY!

Memories of the Past...

noreply@blogger.com (Deb Mahon) — Mon, 26 Mar 2012 08:14:37 PDT

I posted these photos several years ago of my two sons playing (working) at getting their tractor repaired and ready for the fields. They are both grown up now and do this for real.

I wonder if they enjoy it as much as they did 25 years ago....?

Time to get the equipment ready...Spring is here!

The Test Drive...

Enjoy your Day!

The Gourmet Farm Girl

Swiss Chard is in Season...

noreply@blogger.com (Deb Mahon) — Wed, 21 Mar 2012 05:51:33 PDT

If you like Lamb, you will like this side dish. The same Mint Pesto used in the pasta works excellent with lamb. Grill lamb chops and place around the edge of the serving plate.

Swiss Chard is used as a green in this recipe, other greens such
as Kale or Spinach can be used also.

Spicy Linguine with Swiss Chard
and Mint Pesto

By The Gourmet Farm Girl

1 14.5 oz can diced tomatoes (drained)
6 large cloves garlic (roasted)
½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
2 cups Swiss Chard cut into strips
2 green onions (chopped)
1/2 cup toasted pine nuts (divided)
2 tablespoons olive oil
4 serving amt. of Linguine noodles
5-6 tablespoons grated Parmesan Cheese (for garnish)
2 Tablespoons Mint Pesto (recipe below)

Roast garlic by cutting head in half; drizzle with olive oil and wrap in aluminum foil. Bake at 350 degrees for 40-45 minutes till soft and fragrant. Remove from oven and allow to cool.

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodle and chard; reserve some of the pasta water. Set aside

Mint Pesto
6 cloves of roasted garlic
¼ cup toasted pine nuts
1 ½ cups fresh mint leaves
¾ cup fresh flat leaf parsley leaves
¼ cup grated Parmesan
½ teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts. Pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese. Pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended. Pesto can be stored in the refrigerator for one week.

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot.
Add the cooked pasta and Swiss Chard, stir in 2 Tablespoons pesto and the pepper flakes.
Toss to coat, pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.

Serves 4-6

ENJOY!

Sunday Morning...

noreply@blogger.com (Deb Mahon) — Sun, 18 Mar 2012 06:07:23 PDT

Paying attention to the world around us is a form of praise. It's an expression of gratitude for what we have been given.

~Pattiann Rogers~

Art of the Wild

Happy St. Patrick's Day...

noreply@blogger.com (Deb Mahon) — Sat, 17 Mar 2012 12:40:34 PDT

If you like Porter Beer, you will like this burger.

Potato Buns work well with this recipe in place of the Pretzel Buns.

Porter Cheese Turkey Burgers

By The Gourmet Farm Girl

1 pound ground turkey

5-6 cloves roasted garlic (smashed)

1 package Pretzel Buns

4-5 tablespoons soft butter

lettuce

tomatoes

1 cup Porter Cheese chopped into small chunks

In a medium size bowl mix the ground turkey and the smashed garlic together; form into four patties.

Grill at 425 degrees until cooked through; 10-12 minutes. Remove from heat and top each burger with the chopped porter cheese. Cover with an inverted plate and let rest for 3-4 minutes to allow cheese to soften and melt.

Cut the Pretzel Buns in half and butter each side. Place under broiler till just golden.

Assemble your bugers with the lettcue and tomatoes or garnish as you like.

Have the beer cold and serve um up!

Enjoy Your St. Patrick's Day!

Chocolate Cake Memories...

noreply@blogger.com (Deb Mahon) — Tue, 13 Mar 2012 06:42:47 PDT

I came across the old cake recipe while searching for something else. I just had to take a moment and look at it. It was carefully typed out by my mother in order to keep it readable, since the original recipe had been used so many times by my grandmother that you could scarcely read it. Even this one had smudges of cake batter and frosting fingerprints. I didn’t make the cake but I thought I would share the recipe with you. As you read through it, you will notice a few unusual techniques that were used many years ago. I estimate this recipe to be at least 100 years old. Give it a try… and let me know how it turns out!

Old Time Fudge Cake

By The Gourmet Farm Girl

2/3 cup soft butter

1 ¾ cup sugar

2 eggs

1 t vanilla

2 squares unsweetened chocolate (melted)

2 ½ cups sifted cake flour

1 ¼ t soda

½ t salt

1 ¼ cups ice water

Preheat oven to 350 degrees

Cream together butter, sugar, eggs and vanilla till fluffy; beat for 5 minutes at high speed scraping bowl occasionally

Sift together flour, soda and salt: add to the creamed mixture alternately with ice water; make sure to beat well after each addition

Bake in 2 greased and floured 9 inch round cake pans at 350 degrees for 30-35 minutes or till a tooth pick come out clean. Cool cakes on a wire rack

Chocolate Fortune Frosting

2 squares unsweetened chocolate

2 cups sifted confectioner’s sugar

3 T (hot) water

1 egg

1/3 cup soft butter

1 t vanilla

1 1/2 cups walnut halves (optional)

Melt chocolate in a medium size mixing bowl over hot water or in the microwave a few seconds at a time till just melted.
(Grandma didn’t have a microwave)

Mix in sugar and water; beat in the egg then the butter and vanilla

Frosting will be thin at this point so place bowl on top of a bowl of ice water; continue beating until spreading consistency. Frost cake and trim sides with walnut halves

ENJOY!

Good Morning...

noreply@blogger.com (Deb Mahon) — Sun, 11 Mar 2012 07:21:37 PDT

And this is the confidence that we have in him, that, if we ask any thing according to his will, he heareth us.

I John 5:14

Have a Peacful Day...

The Gourmet Farm Girl

Family Pleaser...

noreply@blogger.com (Deb Mahon) — Wed, 29 Feb 2012 13:10:11 PST

I wanted to make something different, yet easy. I was in the mood for pasta and I had chicken thighs thawed out. So here is what I came up with. I made my sauce with some home canned tomatoes from the garden; but a good tomato sauce from the market will work also.

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 9x9 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; 1-2 minutes. Remove from heat 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!

Gator Chow...

noreply@blogger.com (Deb Mahon) — Wed, 22 Feb 2012 07:23:20 PST

I have eaten frog legs, all kinds of fish and seafood and yes...Alligator. If you have tried it you will know how tasty it is. Some restaurants serve fried Gator Bites, which are great, but when I found Alligator meat unbreaded and ready to cook with; I just had to get some.

I found some recipes for Alligator Stew, but I wanted to do something different. So I made Alligator Chowder. It's a lot like Clam Chowder but the tender pieces of gator meat are mild and add a unique flavor. Some people say it tastes like chicken...I disagree.

Alligator Chowder

By The Gourmet Farm Girl

2 pounds Alligator meat

(cut into small chunks)

4 thick slices of smoked bacon

1 Tablespoon butter

2 large potatoes

2 stalks celery with leaves

2 carrots

1 small onion

2 quarts chicken stock

2 Bay leaves

1 teaspoon dried thyme

2 teaspoons granulated garlic

1/2 teaspoon dried oregano

2 teaspoons sea salt (or to taste)

1 teaspoon black pepper

1 15.25 ounce can corn (or three ears)

1 cup half and half

4 Tablespoons corn starch

Cold water

Fresh cilantro for garnish (optional)

Cut bacon into pieces and brown in a large stock pot over medium heat; remove cooked bacon and drain on a paper towel; set aside. Remove all but 2-3 tablespoon of the bacon fat; add the butter and melt; add the chopped celery, carrots and onions.. Sauté for 2-3 minutes.

Add the broth, all seasonings and the Alligator meat. Reduce heat to a simmer; tilt the lid and allow to cook for 45-50 minutes till the meat is tender; stir occasionally. Stir in the half-n-half and corn and cook for 2-3 minutes till all is hot. Mix the cornstarch with enough cold water to make 1/4 cup; pour into the soup and stir till thick.

Makes 8 servings

ENJOY!