Farmstands and Garlic: a new england girl's adventures in culinary delights

Sorry!

farmstandsandgarlic — Thu, 30 Oct 2008 18:00:03 +0000

It’s been forever since I wrote anything! There has been a lot going on between new job, new apartment, new(ish) city. AND i have NO Internet. =( I’m also still working out the subtleties of my new kitchen. I promise there will be some good holiday recipes coming before Thanksgiving.

Pioneer Fried Corn

farmstandsandgarlic — Wed, 10 Sep 2008 18:10:16 +0000

When I was a kid we used to take part in Pre- 1840′s period reenactments. Yes, I know we are a bit “different. ” This was a popular favorite to make, so tasty!

I got the corn I used at Gutt’s family farm in Glastonbury, CT, which, has some of the best corn in the area.

Shopping list

As much corn as you want

BUTTER

S & P

Garlic, to taste, chopped

Onions, to taste, chopped

1) Peel corn. Cut all the corn kernels off the corn cob.

1) Heat part of the butter in a frying pan until melted. Add onions and garlic and saute until they have softened.

3) Add corn and more butter, if desired, and saute for a while. The corn is done when they sugars in the corn start to become carmelized and sticks your your stirring instrument. It will be slightly darker than golden brown. You’ll know by how it tastes. Buttery, sweet and salty. YUM!

Super Easy Baked Po-ta-to soup

farmstandsandgarlic — Wed, 10 Sep 2008 17:58:28 +0000

Baked Potato soup is one of my mother’s favorites. She is a soup fanatic and I apparently have picked up some of her soup loving traits. What’s not to love? They’re cheap to make, warm and soothing in winter, and there are so many different types of soup! My roomie informed me a bit ago that soups come in cans. Canned soup just don’t do them justice!

Shopping List

2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour
6 cups milk
1 cup shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
Cracked black pepper

Preheat oven to 400°F.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
Lightly spoon flour into dry measuring cups. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly
Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.
Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions. Garnish with cracked pepper, if desired.
Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions. Garnish with cracked pepper, if desired.

Peach and Raspberry Cordials

farmstandsandgarlic — Thu, 04 Sep 2008 00:19:53 +0000

This was my little project while living in NYC. There wasn’t much room in our tiny little apartment to be creative but I did what I could. This whole project was inspired by my uncle who is an avid cordial maker. Any fruit he finds around he uses to make into a liqueur. I sampled a tad too many at last year’s thanksgiving get together. ouch, my head!

Peach Cordial

2 lbs of peaches with pits removed, roughly chopped into chunks

4 strips of lemon peel

6 whole cloves

1 cup of sugar

2 cups of vodka

Raspberry Cordial

2 small packages of raspberries

1 cup of sugar

4 slices of lemon peel

2 cups of vodka

Mix all ingredients in jar and agitate every few days. The fruit infusion process should take around 2 months. After the 2 months strain using cheese cloth and finally muslin.

Egg white quiche with portobellos, spinach, and potatoes

farmstandsandgarlic — Thu, 04 Sep 2008 00:01:41 +0000

For my first real post I thought I would use some items out of my own garden. I have a real spinach problem. Last year I planted spinach for my rabbit, Pocket, to snack on. As it turns out she should be looking at Lindsey’s site for picky eaters. She is not interested in this particular type of spinach I planted- she only likes the $3.99/ package spinach. Regrettably, it keeps on reseeding itself and is now taking over my garden. So, to rid myself I will make a little spinach/ mushroom quiche.

My garden being taken over!

shopping list.

around 1 cup of chopped wilted spinach (prob 1/2 frozen package

1 diced portobello mushroom

1 minced clove of garlic

1 palmful of chopped red onion

dash of dried red pepper flakes

dash of nutmeg

S&P to suit your tastes

6 egg whites

1/2 cup of half and half

3/4 cups milk

1 cooked and diced red potatoe

1 pillsbury crust

1 cup of shredded cheese. i used swiss and a little cheddar

1) Grease pie plate. Roll out pillsbury crust and place in pie plate and stick in preheated oven at 350degrees until golden brown

2) Whip egg whites and half and half and milk together in a bowl.

3) Reserve half the cheese to sprinkle on top. Add all other ingredients into the egg mixture.

4) Once piecrust is ready put contents of bowl into piecrust. Sprinkle the cheese on top.

5) bake at 350degrees for around 30 mins. Mine needed a bit longer though. It will be golden brown on top when finished

YUM!

An introduction

farmstandsandgarlic — Wed, 03 Sep 2008 17:32:39 +0000

Hi everyone!

Recently I was inspired by my lovely friend Lindsey and her PickyEating blog. Since almost every time I cook something I usually get asked for the recipe I figured having a blog about cooking and food would make sense. Recently, I moved back to New England and have missed so many foods that I took for granted growing up. I am hoping that this blog will allow me to share recipes with friends as well as encourage me to try new recipes.

Hearts,

Kathleen

Here is some adorable Jonathan Richman and the modern lovers during the 80′s for you