Archive for the ‘Recipes’ Category

A customer, who wants to remain nameless, said this recipe he got from Cooks Illustrated, is fantastic. It serves four. He states it is par excellence. The slow roasted recipe works cause the tomatoes are perfumed with the herb peppery aroma. Also do not throw away the oil when you are finished cause it works wonders as a salad dressing, or just dipping some French bread in it.

Ingredients:
1/2 cup extra-virgin olive oil
4 medium garlic cloves, sliced thin (if you are a garlic lover like moi, you will do more.)
2lbs rip tomates, (5 medium) cored, and cut crosswise into 1/2 inch thick slices
salt and pepper to taste

Adjust an overn rack to the middle position and heat over to 325 degrees.
Grease the bottom of a 13×9″ baking dish with 2 tlbspns of oil and sprinkle half of the garlic across the bottom of the dish. Arrange the tomates slices in the pan, overlappin the edges as neede to fit. Pour the remain 6 tablspns oil over th tomatoes and sprinkle with salt and remaining garlic. roast the toamtes until they are slightly shriveled and most of their juices have been replaced with oil. about 11/2 to 2 hours.
Remove the dish from the oven and let the tomatoes cool in the oil for at least 15 minutes, or up to 4 hours. To serve, use slotted spoon to get the tomatoes out of the dish

Yes there are many great recipes for fried Okra. It is a big hit in the South and has not changed in many years. However experimenting with recipes and passing the information on has always been a thrill. Since we live in Maryland, home of the blue crab, what else would make Fried Okra good. Well you guessed it now. Maryland Style Fried Okra.
The recipe is simple and should take about 10 minutes to prepare depending on the size you are cooking.

1 lb. fresh Deep Cove Farms Okra
1 cup corn meal
1 cup flour,
1/2 tsp salt
1/2 tsp red or black pepper
2 cups buttermilk (i always use buttermilk when I am coating items for frying whether it is chicken, or in this case okra)
1 egg.
vegetable oil (sorry it does make the fried food taste better)
Old Bay Seasoning (depends on your taste the amount you use)
First thing is cut to wash and then cut the ends off the okra. Than cut the okra into 1/2 inch pieces.
After you complete that put the buttermilk and one egg into a mixing bowl, blend and than mix in the okra
Let that sit in refrig for about 1/2 hour.
While that is going on, blend your corn meal, flour, salt, and pepper.
Now add you item that will make this Southern Maryland fried Okra, Old Bay Seasoning.
I like mind a little on the stronger side so I use 1/4 cup some might not like it that spicy or some might want to at more
Mix together and than add the okra
Blend and then in a fryer or skillet(with about 2″ of veggie oil) but the okra in in batches.
Fried until a golden brown. than enjoy

I was just experimenting in the kitchen and stumbled on this new way to prepare Swiss Chard that even the young children would love. I take my Chard and wash it first. Than cut it up in sections, making sure that I use the stems with it also. I also dice up an onion and peel a couple of cloves of garlic. I get out my frying pan and thinly coat with olive olice. I use my garlic press and press the garlic in along with the onions and a handful of oregano and let it cook for about a minute. Depending on your appetite, a lb. of Swiss Chard is only enough for two, after it cooks down there is not much left, however it is so good. After a minute and the Swiss Chard making sure you stir to get all the good juices and mix in the onions. Place on the serving plate and top it with some mozzarella and mirco wave for the quick melt. Place your other food on or eat it as a healthy snack.

 

Here is a way to fix the good tasting tender Deep Cove Farms Brussels Sprouts.  This recipe was given to me by my neighbor Diane and quickly ate at Thanksgiving Dinner. As a matter of fact they were the first to go.

 

4 strips of Bacon

1 lb. of Deep Cove Farms Brussels Sprouts for that great fresh flavor but you can use store bought after  ours are finished but it will not be as good.

1/2  medium onion finely chopped

1 glove of garlic, I like 2, finely chopped or if you have a press that is better.

1 tablespoon brown  granulated

1 tablespoon butter but it is ok to splurge with a couple more lol

 

1/2 teaspoon black pepper

 

 

In a skillet, cook the bacon to tender crisp. Slice the sprouts into halves Rremove the bacon after finished and all but three tablespoons of bacon drippings. Put in sprouts, garlic, and onions and cook until the onions are tender. Add some other seasoning that you like  as oregano if that Italian or Meditterean Flavor is desire, or thyme or rosemary for the French style. With that add the sugar and bacon, stir and cover and cook until the sprouts are tender, about 30 minutes at medium heat. Occasional stir this so the sprouts do not stick.  If it becomes too watery remove the last 10 minutes. Add the butter and salt and pepper while the sprouts are cooking. Serve and enjoy

 

Here is something that is rather tasty and good for those cool nights that are coming.

 

1 med  Deep Cove Farm Kabocha Squash

1 teaspn  ground cayenne pepper

1/2 teespn ground cinnamon

1/2 teaspn ground  nutmeg

1 teaspn cumin

5 talbspn brown sugar

2 talbspn soy sauce.

 

Preheat  oven to 400 degrees.  Cut the

Kaboacha  squash into slices, not to thick

clean the seeds out (save seeds and roast also

because the are good)

set asides slices.  in a bowl mix all ingredients except the soy sauce.

coat each slice of squash on both sides. Add the soy sauces to the mixture

and  repeat the coating. but on baking sheet in single layer. drizzle with some olive oil

and if you want add a little sugar.  cook for 15 minutes. turn over and again drizzle with oil

and sugar if you want.

 

for those who want to cheat, you can use the pumpkin pie mixture

 

INGREDIENTS FOR DUMPLINGS

 

2 CUPS ALL PURPOSE FLOUR

1 TSP SALT

2 TSP BAKING POWDER

1/2 CUP MILK

2/3 CUP BUTTER (CHILLED)

4 MEDIUM BAKING APPLES (DEEP COVE FARMS APPLE VARITIES: STAYMAN, ROME, JOHNATHAN, SUMMER RAMBO, IDA REDS, WINESAP)

THEY SHOULD BE PEELED AND CORED

6 TABLESPOONS OF GRANULATED SUGAR

1 1/2 TABLESPOONS OF GROUND CINNAMON

1/2 TSPN GROUND NUTMEG

 

SYRUP:

 

1/8 TSPN GROUND NUTMEG

1 CUP GRANULATED SUGAR

11/2 CUPS OF WATER

1/4 TSPN OF GROUND CINNAMON

 

STEPS

1. PREHEAT OVEN TO 375

2. COMBINE SALT, FLOUR AND BAKING PODWER IN LARGE BOWL, CUT IN BUTTER AND MIX WITH HANDS UNTIL IT LOOKS LIKE COASRES CRUMBS. POUR IN MILK AND STIR TO FORM THE DOUGH.  ADD MORE FLOUR IF NEEDED TO MAKE DOUGH LESS STICKY.  DIVIDE DOUGH IN HALF AND ROLL OUT ONE ON A FLOURED SURFACE TO ABUT 1/4 INCH THICK. CUT INTO 6 INCH SQUARES

3. CUT OFF THE TOP AND BOTTOM OF EACH APPLE TO FLATTEN.RINSE IN COLD WATER AND DRY

4. MIXTOGETHER 4 TABLESPOONS OF SUGAR CINNAMON AND NUTMEG.  PLACE 1 APPLE IN CENTER OF EACH DOUGH SQUARES. SPRINKLE THE SUGAR MIXTURE ON APPLES AND DON’T BE STINGY.  MOISTEN THE EDGES WITH WATER AND BRING THE CORNERS TO THE TOP AND PINCH TOGETHER. ANY TEARS US LEFTOVER DOUGH AND PINCH IT ON THEM.

5. PLACE ALL FOUR OF YOUR DUMPLINGS IN A BAKING DISH AND DECORATE WITH CUT OUTS FROM LEFTOVER DOUGH.

6. COMBINE YOUR SYRUP INGREDIENTS IN A SAUCEPAN. BOIL AND REMOVE TO COOL SLIGHTLY. POUR IT AROUND DUMPLINGS AND SPRINKLE WITH REMAINING 2 TABLESPOONS OF SUGAR.

7. BAKE 45 MINUTS IF IT IS BROWNING TO QUICKLY THAN PLACE FOIL OVER IT FOR THE FINAL 10 MINUTES.

 

INGREDIENTS

1/2 CUP GRANULATE SUGAR

1/2 PACKED BROWN SUGAR

1/2 ALL PURPOSE FLOUR

1/2 QUICK COOKING OATS (OATMEAL)

1 TSP OF GROUND CINNAMON

1/2 TSP GROUND NUTMEG

1/4 CUP BUTTER

6 CUPS OF PEELED SLICED COOKING APPLES (DEEP COVE FARMS’: ROMES, IDA RED, STAYMAN, OR WINESAP)

THIS IS ABOUT 2LBS WORTH OF APPLES

1/4 CUP APPLE JUICE

 

NEED 8 INCH ROUND BAKING DISH

 

TO PREPARE TOPPING MIX

IN MED. BOWL, COMBINE GRANULATED SUGAR, BROWN SUGAR, FLOUR, OATS, CINNAMON, AND NUTMEG. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SET ASIDE.

BUTTER BAKING DISH AND PLACE APPLES INTO DISH.  DRIZZLE WITH APPLE JUICE. SPRINKLE WITH PREPARED TOPPING MIXTURE. 

MICORWAVE AT FULL POWER FOR 14-16 MINUTES OR UNTIL APPLES ARE TENDER.

SERVE WARM WITH YOUR CHOICE OF ICE CREAM TOPPING

Remember this should be applied to your veggies at least one hour before your grill them.

 

 

2 Tablespoons soy sauce

2 tablespoons bourbon

1 tablespoon brown sugar

1 teaspoon cayenne pepper

 

Pre heat oven to 350 degrees

 

You will need the following:

2 tablespoons of olive oil

2 red or yell bell peppers, seeded and dices (for color try some Deep Cove Farm’s White and Purple peppers)

4 gloves of freshly minced garlic for the good taste.

11/2 tablespoon of fennel seeds

1 medium or larger eggplant, diced

2 Large Zucchini, medium diced

6 medium tomatoes, ripe, cored, and coarsely chipped. ( I would like to add that the Heirloom tomatoes set this recipe off, use a combo of your favorites. But definitely add the black Krimm or Black Prince to get the full tomato flavor)

1/4 cup of basil, fresh if available , finely chopped

2 tablespoons of fresh thyme, again if available, finely chopped ( see there are reasons I have William around for, he is great with herbs)

Salt and pepper to taste

2 tablespoons of Italian Parsley fresh chopped to garnish with if you are trying to impress.

 

Directions

 

First, in a pan heat 1 tablespoon of olive oil and add your onions and peppers. Cook until they begin to brown which should be 8 minutes on med heat.

Next add the garlic and fennel seeds cook and stir for about a minute.

After that transfer into a bowl and set aside.

Add 1/2 tablespoon of olive oil to a pot. Add eggplant and cook, stirring frequently until browned in some places, figure roughly 5 minutes. Transfer that to bowl with onions and peppers.

Next add 1/2 tablespoon of olive oil to pot and put in the zucchini stirring frequently.

Add the tomatoes (important, if using heirlooms, cut them up over the pot to capture the juices),the veggies in the bowl, basil, and thyme. Bring it to a simmer, Cover and transfer to oven and bake for 35-45 minutes,

Add

 

Here is a soup you can serve either hot or cold. Also you can freeze this soup and have it in the winter. This recipe makes 6 to 8 serving.

 

Ingredients

2 tablespoons Olive Oil

3 medium onions, chopped

4 large cloves of fresh garlic, minced

1 pinch of crushed red pepper flakes

1 tablespoon tomato paste

3 cups chicken broth, homemade preferred but low sodium canned chicken broth will work

Generous handful of fresh basil leaves, cut up.

15 medium or 10 large yellow heirloom (thus the name golden heirloom but you could use your favorite) cut into quarters over the pot so you do not loose any of the juice from the heirloom.

1 cup heavy cream for that dap just before serving.

 

Coast the bottom of a 12 quart pot with oil over medium heat. When heated add the onions and 1/4 teaspoons of salt and pepper. When onions are translucent add the tomato paste, garlic, and basil. Cook for one minute. then add your chicken soup heirlooms remembering to cut the heirlooms over the pot. NO need to peel because the skin is thin. Bring to boil, then let simmer for 30 minutes. When finished put in blender and puree.  ladder into bowls and put a tablespoon of cream in the middle to serve. Remember, on a hot day you can chill this and it is excellent cold as well as hot.