Thursday, March 14, 2019

Taste The Farm

Farm food , food you have no idea you love!
Once you have tried and tasted quality farm raised animals , it will open up a world of all new cuts.

Taiwanese Popcorn Chicken


  • 1 cup chicken breast or thigh, cubed into bite size pieces
  • 2 eggs
  • 1 ½ cup sweet potato flour
  • 4 cups vegetable or canola oil
  • 3 tbsp soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp Chinese 5-Spice
  • 1 tbsp mirin
  • 1 tsp ginger, minced
  • 1 tsp sesame oil
  • 1 tbsp Chinese 5-Spice
  • 1 tbsp white pepper
  • 1 tsp smoked paprika
  • 1 tsp red pepper powder
  • ½ tsp salt

In a medium bowl, combine ginger, garlic, brown sugar, Chinese 5-spice, mirin, soy sauce, and sesame oil. Whisk until well mixed. Add cubed chicken to the mixture. Allow meat to marinate for at least 30 minutes (the longer the better).
In a medium size bowl combine ginger, garlic, brown sugar, Chinese 5 spice, mirin, soy sauce, and sesame oil. Whisk together until incorporated. Add the cubed chicken to the soy mixture. Allow the chicken to marinate in the fridge for at least 30 minutes. The longer the better.
In a small bowl, combine seasoning spice ingredient and set aside until needed. Optional: toast spices on a pan over medium heat for 3-4 minutes or until you can smell the aroma. This is a quick way to intensify both the flavor and aroma. Constantly shake the pan to prevent burning. Burnt spices emit smoke.
Beat two eggs in a medium size bowl. Place sweet potato flour in a second medium size bowl. To coat the marinated chicken, dip the chicken first in egg mixture. Then coat in sweet potato flour.
Heat oil to 400 F in a medium pot. Slowly drop coated chicken into the oil and cook until golden brown (about 4-5 minutes). The internal temperature of the chicken should be 165 F. Once cooked, remove chicken from oil (chicken will be hot!). In a large bowl, toss chicken with seasoning spice until coated. Enjoy!

Thursday, February 21, 2019

Classic Gougères


  • 1/2 cup water  
  • 1/2 cup  milk 
  • 6 Tbs.  unsalted butter, cut into
     small pieces
  • 1/2 tsp. kosher salt
  • Pinch of cayenne pepper
  • 1 cup unbleached all-purpose flour
  • 4 eggs
  • 1 cup  shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese


Preheat an oven to 400°F Line 2 baking sheets with parchment paper.

In a heavy saucepan over medium heat, combine the water, milk, butter, salt and cayenne. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place the pan over medium-high heat and beat until the mixture forms a mass in the center of the pan and the pan bottom begins to be coated with the cooked mixture, 2 to 3 minutes.

Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the flat beater. Let the dough cool for 2 minutes. Add 1 of the eggs to the mixture and beat on medium speed until completely blended, then beat in the remaining eggs, one at a time and beating well after each addition. The mixture may look curdled at some point but keep beating until the mixture is smooth. Add the Gruyère and beat until thoroughly blended.

To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1/2 inch in diameter. (If you don't have a pastry bag and tip, use a teaspoon.) Pipe mounds of the paste about 1 inch in diameter and 1/2 inch high  onto the prepared baking sheets, spacing the mounds 2 inches apart.

Sprinkle the Parmesan over the tops of the gougères, pressing down gently so that the Parmesan adheres but taking care not to mash them down. Bake until the gougères are lightly browned and nearly doubled in size, 22 to 24 minutes. Transfer the gougères to wire racks. Serve warm or at room temperature, piled into a large bowl or passed on trays

Saturday, December 22, 2018

How to Make Frozen Hot Chocolate

If you have a blender, then frozen hot chocolate is within reach. Here’s how to make this iconic beverage:
  1. Chop up 3 ounces of your favorite chocolate  and gently melt in a double boiler.
  2.  Add 2 teaspoons hot chocolate mix and 1 1/2 tablespoons sugar and stir to combine.
  3. Remove from the heat and slowly stir in 1/2 cup milk until smooth. Let it cool to room temperature.
  4. Pour your chocolate mixture into a blender along with 1 cup milk and 3 cups of ice. Blitz on high speed until all mixed up – you want it to be more the icy texture of a frozen daiquiri than a super smooth smoothie.
  5. Top the frozen hot chocolate with whipped cream and shaved chocolate curls and find someone to share (or keep it to yourself, we won’t judge).

Thursday, August 16, 2018

Monday, August 13, 2018

Monday August 13th

  • Meal planning
  • Shopping
  • Bulk cooking
  • House cleaning
  • Amazon Order / food storage
  1. Monday: Taco Salad 
  2. Steak Caesar 
  3. Tuesday : Grilled Lemon Chicken Flat Breads
  4. Cob Salads
  5. Greek Lamb Gyro with Tzatziki
  6. Burgers Turkey and Beef 
  • Fruit smoothies
  • Sausage egg puffs

  • Pork Fried Rice (left over pork loin , from Sunday)
  • Chicken Salads
  • Ham Salad
  • Hummus Pretzels
  • Veggies
  • Hard Boiled Eggs
Although today I purchased my first Pumpkin Candle of the season, we are very much savoring the fruit's of summer, and we are enjoying lots of loaded salads.

Thursday, August 9, 2018

Roasted Tomatoes with Fresh Herbs

Roasted Tomatoes with Fresh Herbs



  • 2 Tbs. olive oil, plus more for brushing
  • 2 lb.  assorted tomatoes, halved if large
  • 2 garlic cloves, pressed through a garlic press
  • 1 Tbs. minced fresh oregano leaves
  • 2 tsp. minced fresh thyme leaves
  • 1/4 tsp. kosher salt

1. Preheat an oven to 375°F Brush a heavy rimmed baking sheet or other large baking pan with olive oil.

2. In a bowl, toss together the tomatoes, olive oil oil, garlic, oregano and thyme. Arrange the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomatoes with the salt. Roast the tomatoes until they are soft and beginning to brown, about 50 minutes. Let the tomatoes cool to room temperature on the baking sheet. Serve at room temperature. Serves 6.

Thursday, July 5, 2018

Cold Salds and On going Heat Wave

It was far to hot to spend time in the gardens , or to bake so I have been in the kitchen making cold salad.
I cut prep and mix and Fred stays close by and supervises ( he gets that from Bob)

About two weeks ago we had two mini splits installed, just in time for the heat wave. What a blessing!!
The farm house is cool and comfortable and I can not say enough about the very professional install.

Cukes with Dill
  • 2 cups plain yogurt
  • 3 small Cukes I used pickling cukes, less seeds
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced

Potato Salad with Eggs
4 medium potatoes (1 onion, 4 eggs, 1/2 cup - mayonnaise, 1 1/4 tsp - salt, a pinch of pepper)
4 medium Potatoes
1 Onion
4 eggs
½ cupmayonnaise
1 ¼ teaspoonssalt
1 pinchpepper

Cold Slaw            


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired