Farm Kitchen Recipes
From our Farm Kitchen to yours! Enjoy.
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Clams Three Ways and a Strawberry Shortcake Cheesecake
The warm weather has finally come and with it our life outside. All of the furniture has been set in its place and new furniture ordered–we’re finally getting those Adirondack chairs to go around our fire pit. And of course that means clams. The outside simply wouldn’t be half of all it could be without clams consumed in abundance all summer long. And it began this weekend. First off, the clams were obtained by one of my fav-or-ite little shops–Pellicono’s– a sweet little Italian market that always has just the right cheeses. And on Saturday, they had a special on clams as well, so off to North Tonawanda we went…
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Hidden Leftovers: Arincini
ast night, as we do on most Tuesday nights, we had a largish group over for dinner and prayer. Each of us brings a dish to share, and since I had some portobello mushrooms I wanted to use up and some fresh rosemary looking a bit limp, not to mention that last bit of a block of asiago cheese, and I’d just made some good bone broth and had a bit of that left in the fridge. In short, it was leftovers to begin with. Yes. My kind of food. Now, to make arancini, you have to have leftover risotto, and in order to have leftover risotto, you have to…
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Raspberry Breakfast Bars and Rendering Lard
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Buffalo Wing Kimchi and Copper Plant Markers
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Leftover Grits Made New Again
The Farmer hates Leftovers. He can spy one out a mile away. Soooo, after twenty-six years of this thing called marriage, I’ve learned to be creative. Because, I hate waste (almost) as much. Friday’s roasted chicken gets turned into Sunday’s chicken pot pie. Monday’s hamburgers get turned into Tuesday’s Tacos. And the Farmer has never suspected a thing. Now. Although the Farm is in New York (the state, not the city) we enjoy grits fairly often. Not the quick kind, either. No, we slowly simmer our grits in a bit of milk, salt and pepper, stirring all the while until it thickens and creams itself into something just a bit…
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Zucchini Boats
The Zucchinis have started. And now we need to try to come up with ways to use each and every one. And our very fa-vor-ite is to make them into a boat and stuff them. And this is how it’s done: The tips and ends of each zucchini—you should have six small—are sliced off and set aside. What is left is placed in a pot of boiling water until the zucchini turns a brilliant green. They are removed and set aside to cool. And while that’s happening, a red pepper (or tomato, if that’s what you’ve got) is chopped coarsely along with a medium sweet onion and a clove or…
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Morning Time Saver: Instant Oatmeal Lots of Ways
Time gets away from us all, even those on the Farm, so little short-cuts are a big blessing. Like this jarred instant oatmeal—it’s all ready to be whipped up some busy morning when they have a million other things to do besides making breakfast. And it makes a great gift, too. There are several different versions, but they are all made the same: First, it is decided exactly how many servings are to be made, and the math done accordingly. I know, I know, but I have full faith in you. You can do this. Once it’s figured out exactly how much is being made, a large bowl is set…
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Cod Fish Filet de Mornette
There are a few dishes the Farmer’s Wife grew up with which still grace her table today (and from talking to a cousin or two, it appears Mema grew up with these recipes as well). Now, there are some the Farmer’s Wife never cares to eat again—that patty made from canned salmon, creamed with flour. Or that dried beef. No. Wait. She still makes that. But not the salmon. Salmon needs to be fresh or smoked or not at all. And then there’s this Cod. It has been known to be called Creamed Cod Fish, but that does not sound nearly fancy enough, so the Farmer’s Wife goes with the…
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Breakfast Potato Bake
Okay. Some things made on the Farm are nourishing to both body and soul—and some are just for the later. This is one of those. There is zero nutritional benefit for the following recipe, nor should you look for any. But…you will close your eyes and savor each and every mouthful. That’s a promise. Now, isn’t that worth a few thousand calories? The Farmer’s Wife says yes—on special occasions. And how you make it is this: Three large potatoes of the white variety are peeled and grated coarse, setting the final product into a bowl of cold water while all the rest of the recipe is being carried out—otherwise your…
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Bread Pudding with Bourbon Sauce
Bread is made well and made often on the Farm in every variety you can imagine—Brioche, Challah, A Good Loaf, Plain White, Thanksgiving Bread, and the like. There is often so much one family could not possibly eat it all! That’s why we have parties. To eat all that bread. And that’s why we make this, Bread Pudding. To begin, you’ll need old bread, any kind will do. Well, maybe not the Thanksgiving bread. I’d pass on that one (too much Sage). However, every other kind is just fine. Although, the richer breads do make a richer bread pudding. So, extra Brioche is often made, just for the excuse of…
