All posts in cooking

the big 1-1-5 … happy birthday farmhouse!

The farmhouse turned 115 this year, and I hosted a big backyard bash in July. It was amazing to have so many friends and family members show up to help celebrate. I’ve had the idea in my head for a few years, and have been dreaming up party food ideas all year. Some awesome girlfriends helped me bring the idea to life, preparing party fare from every decade that the house has been around. It was so much fun. We rounded out the menu with home-smoked pork from my awesome cousins, Maggie’s famous German potato salad, and the most amazing ribs from Smoke in the Pit (a neighborhood BBQ place).

SONY DSC

  • 1900s: Jell-O salad (yeah Rachel!)
  • 1910s: root beer floats
  • 1920s: Rice Krispies treats
  • 1930s: Fritos
  • 1940s: deviled eggs (thanks aunt Mary!)
  • 1950s: Chex Mix (great job Brianna!)
  • 1960s: Sangria
  • 1970s: cheese ball (way to go Mary!)
  • 1980s: 7-layer dip
  • 1990s: Bagel Bites
  • 2000s: Millenium cupcakes (amazing job, Sarah!)
  • 2010s: the best kale chips ever (thanks mom!)

And, by popular request, the white sangria recipe:

4 bottles vinho verde
2 L. club soda
1.5 c. Triple Sec
2 cans frozen lemonade
3 oranges, sliced
1 lemon, sliced
2 peaches, sliced
Bags of frozen fruit (1 of each): raspberries, strawberries, pineapple
//combine and pack dispenser in ice or refrigerate for a few hours prior to serving//

So much <3 to everyone who showed up and made it a party. xoxo

 

            

SONY DSC

   

let’s eat pie

Read more…

carrot soup and apple cornbread

I tried the most divine roasted carrot + coconut soup at a dinner party last month, and was inspired to try recreating it when I saw a beautiful bunch of carrots at the farmer’s market. Read more…

these apples, those apples, all the apples

This is called Apple Day at the Farmhouse.
It’s a real thing.
Read more…

recipe ghosts | Views from Instagram

Heaven is: opening an old issue of Bon Appetit, only to be greeted by a handwritten note from a dear friend

a recipe for a cherry moment

“Cherries don’t have a season, they have a moment.”
– someone (I dunno, Google isn’t helping?)

I heard it somewhere, probably The Splendid Table. And it reminded me that I’ve had this Cherry Clafouti recipe stashed in my binders for years, untried. Well I’ve tried cherry clafouti … it’s one of my all-time favorites. Just not this recipe.

Friends, it did not disappoint. Run to the store and buy the last bag of perfect cherries, and don’t go to a lame grocery store because you need creme fraiche. Then come home and make this and tap your feet while you wait impatiently for it to cool, and scarf down half the pan as soon as you can eat it without scalding your tongue.

That is my advice to you. Listen to me and not your personal trainer.

Oh, and hi dad! Happy father’s day (again). I know how much you love cherries … I promise to make you one sometime, you’ll love it.

xo

Cherry Clafouti
adapted from Martha Stewart Living magazine
Prep time: 15 min
Total time: 45 min.
Serves 4-6
Clafouti is best served warm, so bake it just before you serve dinner. Scoop it into bowls topped with a spoonful of creme fraiche.
 
Unsalted butter, for dish
2 large eggs
1 large egg yolk
1/3 c. all-purpose flour
3/4 c. creme fraiche, plus more for serving
3/4 c. whole milk
1/2 c. granulated sugar, plus more for dish
2 tsp. pure vanilla extract
1/2 tsp. salt
12 ounces cherries, halved and pitted (if you don’t have a scale: enough to fill the bottom of the baking dish)
1. Preheat oven to 375. Butter a 9-inch diameter 1 1/4 inch deep baking dish. Coat with sugar; tap out excess.
2. Whisk eggs, yolk and flour in a medium bowl (hand whisk is fine — don’t need eggbeaters). Next whisk in creme fraiche, milk, sugar, vanilla and salt.
3. Arrange cherries in prepared baking dish. Pour batter over cherries — they will rise to the top, this is ok. Bake until browned around edges and set in the center, 30-35 min. Let cool slightly. If desired, dust with powdered sugar. Regardless, serve warm with creme fraiche. Is also delicious cold, perhaps for breakfast the next morning…

lazy dinner | Views from Instagram

new recipes and a new year’s goal

To set the stage today: I’m sitting at my dining room table, listening to the down-home swinging tunes of A Prairie Home Companion and Lynn Rossetto Casper’s soothing voice on The Splendid Table. A cup of Good Earth Tea in my favorite teacup, and cloudy skies predicting (hopefully) snow later today. My kitchen is finally clean, I’m home for an entire weekend and the week ahead, and I’m catching up on all things personal and work-related.

I’m not quite ready to tackle my inbox, which suffered terribly from a personal trip to Atlanta last weekend and a work trip to Kansas City this week. So instead, I’m going to tell you about a few of my favorite new recipes. Not a lot of pictures this post, because I wasn’t so much in documentation mode when I was scarfing these down earlier in January. But you can find lots of beautiful photographs on Bon Appetit’s website, since that’s where they all came from.

For I, Miss Little Farmhouse, valiantly attempted to follow the Food Lover’s Two-Week Cleanse a few weeks back. The first week was great; I mostly failed the second week; and my trip to Atlanta definitely threw a wrench in everything. But I discovered some great new staple recipes to add to my repertoire, so it was definitely worth it. For starters:

New Breakfast Favorites
Black Rice-Coconut Risotto
Citrus Salad with Yogurt and Rosemary (add yogurt and agave nectar/honey to this recipe from day 4)
Omelet with Fresh Herbs and Goat Cheese
Mango Lassi with a Pinch of Ancho Chile
Fried Egg with Arugula and Chili Sauce
Snacks
Bosc Pear with Fresh Goat Cheese and Honey
Celery Sticks with Almond Butter and Smoked Paprika
In the Lunch Rotation
Kale Salad with Tuna and White Beans
Weekend Dinners with Lunch Leftovers
Butternut Squash and Tomato Soup
White Bean Chili with Winter Root Vegetables
Conveniently, this project also served one of my 2013 goals: to try 30 new recipes. In fact, I tried 12 new recipes in two weeks thanks to the menus and meal plans from BA. So I think I’ll blow way past 30 this year! Regardless, I’ll try to report back each month with the new recipes I’ve tried so you can join in the fun.
xoxo
LG

a wedding at Downton, a party at the farmhouse

It was a night for celebrating … Mary + Matthew’s long-awaited walk down the aisle, the return of must-watch tv on Sunday nights, and welcoming Tembo into the friend family. Cell phones were exiled to the hall table. Like you do.

On the menu:
Mrs. Patmore’s London Particular
Yorkshire Pudding Canapes
Cucumber tea sandwiches
Raspberry Gelato and Meringues
1.6.13

applefest

It’s prime apple season here in Minnesota! Some college friends and I made a day of it on Saturday, driving out the Aamodt’s Apple Farm in Stillwater and baking in my kitchen afterward. In the past 24 hours, the following apple-licious dishes have been cooked in my kitchen:

  • Mini apple hand pies (shared)
  • Apple pie (Meredith’s)
  • Apple crisp with my mom’s cobbler crust – amazing (mine now!)
  • Stewed apples with ginger, lemon, cinnamon and cardamom, in the crock-pot (all mine.)
  • Autumn chopped salads with Honeycrisps (also mine)
I learned that Haralson and Regent apples, while not as large or pink-pretty as Honeycrisps, are great for cooking and baking. Good thing, because we picked a peck of ’em at the orchard yesterday.
Now I have stewed apples and hand pies to tuck in the freezer for later.
xoxo

UA-45176443-1