Found 234 search results for keyword: recipe

Our Favorite Holiday Recipes from The 1840 Farmhouse Kitchen

holiday-cookie-trio-wm

Each holiday season, we turn to our favorite family recipes.  It simply wouldn’t feel like the holidays without them.  From the sweet chocolate crinkle cookies that remind me of my childhood to the savory tomato and onion jams that we will enjoy with our appetizers on Christmas Eve and New Year’s Eve, these recipes will be an integral part of our family’s celebration this year.

Whether you’re looking for something sweet or something savory, I hope that your friends and family will enjoy these dishes just as much as we do.  Simply click on a photo from our recipe gallery below and you’ll be taken to the original post and recipe.

We’ll be in the farmhouse kitchen cooking and baking today, making our way through this list of recipes while the snowflakes pile up outside.  The farmhouse will smell so inviting and the farmhouse kitchen tree will help set a festive mood, decorated with a few antique kitchen tools handed down by great grandmothers on both sides of our family.  It will be my favorite kind of day: one spent in the kitchen with my family baking for my family and making fresh memories to last for years to come.

I hope that you have a wonderfully warm holiday spent with friends and family and filled to the brim with delicious dishes to celebrate the season.  It won’t be long until we embark on the journey of the New Year, turning our calendars to 2017 and dreaming of all the opportunities and adventures that await us.

Happy Holidays to you and yours from all of us here at 1840 Farm!

 

Something Sweet

Something Savory

 

Permanent link to this article: http://1840farm.com/2016/12/holiday-recipes/

The WonderMix Kitchen Mixer GIVEAWAY and My Multigrain Brioche Bread Recipe

WonderMix Kitchen MixerWhen I was offered the opportunity to try out the new WonderMix Kitchen Mixer in our farmhouse kitchen, I was thrilled. I have been using the company’s WonderMill Electric Grain Mill for several years now.  No matter how many times I use it, I am always astounded at how simple it is to use and how quickly it transforms the organic wheat berries I purchase through my local food co-op into beautiful, freshly milled flour. I couldn’t wait to see their new WonderMix stand mixer and put it through its paces in our farmhouse kitchen.

When the WonderMix arrived, I was taken with its unique design. I loved its square base and covered mixing bowl, knowing that dry ingredients would remain inside the bowl when mixing rather than ending up on the countertop.   After carefully measuring my ingredients with my food scale for a recipe, it can be so frustrating to watch as dry ingredients are flung from a mixer’s bowl and deposited all over the countertop.

The mixing bowl is large, with a capacity of 5.5 quarts or 22 cups. I don’t have a single recipe in my arsenal that requires that much capacity, but I’m glad to know that I can easily mix a double batch of bread dough with room to spare. Not only does this mixer have a high-capacity mixing bowl, it has the motor strength to handle heavy doughs and mixtures. The WonderMix has an impressive 900 watt motor. To put that in perspective, my current stand mixer has a 325 watt motor. The WonderMix has the capacity and the power to handle even the most grueling tasks in my kitchen and yours. With its innovative dough hook and dough divider attachment combination, I knew right away that this was a bread baker’s dream machine.

The WonderMix offers two different sets of whisk type attachments available for the WonderMix. A whisk is often the ideal tool for a recipe, but whisking egg whites into a fluffy meringue is quite a different task than mixing a batch of buttercream or cookie dough. I often find with my other stand mixer that the dough paddle doesn’t adequately beat a batch of buttercream or cookie dough into the smooth, silky texture I desire while the whisk isn’t strong enough to handle the thicker mixture. Having two different pairs of whisk attachments means that I’ll always have one that is well suited for the task at hand.

The WonderMix boasts a wide assortment of other attachments and accessories. They offer a full function blender, slicer/shredder, and meat grinder attachments. If you are interested in working with grain, both a grain flaker and grain mill attachment are also available. This sturdy, powerful unit can do the work of a multitude of appliances. Its rectangular footprint also makes it much easier for me to easily store it in our kitchen.

The helpful owner’s manual that accompanied my WonderMix was filled with helpful instructions for using the machine along with more than 40 recipes. I turned immediately to the section of bread recipes and learned that this mixer promised to fully develop the gluten in a batch of bread dough in five minutes. I couldn’t wait to put that promise to the test.

I make several types of bread for our family. My favorite bread to bake and to eat is brioche. I enjoy brioche’s texture and rich flavor. IMultigrain Brioche loaves at 1840 Farm love to toast a slice of homemade brioche, knowing that the enriched dough will yield the lovely browned surface that I enjoy so much. My family enjoys it just as much as I do, so I make a batch of two loaves every week or so.

The prospect of making a traditional brioche can be daunting for the baker and taxing for the baker’s mixer. Traditional brioche is baked from dough enriched by fresh eggs and butter. Each addition must be perfectly timed before advancing to the next step. If these steps are rushed, the dough will break apart, forming several small clumps that will resist coming back together into one congruous ball of dough. Yet care must be taken not to over mix the dough as too much mixing can ruin the airy texture that makes brioche so wonderful.

Once the eggs have been successfully integrated into the dough, butter must be added in much the same way. It is added a bit at a time, allowing the butter to fully blend with the dough. This process can take thirty minutes or more. All of this kneading puts a heavy toll on a mixer. As the dough is kneaded, the mixer must be monitored to ensure that it does not overheat or, worse yet, burn out completely. Kneading this dough for such a long time is a herculean task for a typical residential kitchen mixer.

Over the years, I have worked to develop my own brioche recipe. It delivers the same delicious flavor and airy texture without requiring so much precision from the bread baker.

In the past few months, I attempted to adapt my recipe to incorporate some of our freshly milled whole wheat flour into the recipe. I didn’t have much luck. The loaves lacked the airy texture I love. No matter how I adjusted the recipe, the resulting loaves were too dense. It seemed that no matter how long I worked the dough using my mixer, I fell short of creating that lovely smooth characteristic that my Farmhouse Brioche always delivers.

I did finally determine that I could use my stand mixer to work the dough for several minutes and then knead the dough by hand for between 5 to 10 minutes in order to create a dough that was smooth and elastic enough to pass the windowpane test.

I had almost given up any hope of creating a multigrain brioche recipe that could be worked entirely by a mixer. Then the WonderMix arrived and I returned to the farmhouse kitchen, hopeful that this powerful machine would have the muscle I needed to fully develop the gluten and create a loaf that was exactly what I was looking for.

As the dough came together, I set my kitchen timer for five minutes. The WonderMix worked the dough without straining. When the timer sounded, I turned off the mixer and removed the dough. It was smooth and elastic, easily passing the windowpane test. The WonderMix had delivered on its promise to fully develop the gluten in five minutes.

I have made several batches of bread since then. Each batch has been just as beautiful and delicious. From now on, I will be using the WonderMix to make this multigrain brioche and all of our other homemade breads.

Now you can use this recipe to make your own loaves of multigrain brioche. You can also enter to win your very own WonderMix! One winner will be randomly selected on April 21, 2015. All subscribers to The 1840 Farm Community Newsletter and In Season Magazine will be automatically entered to win. You can earn additional entries through the widget below and increase your odds of winning this amazing mixer. Good luck to all who enter!

Subscribe Button

a Rafflecopter giveaway

1840 Farm Multigrain Brioche
Makes two loaves

12 ounces (1 ¾ cup) warm water
21 grams (1 Tablespoon) honey
4 teaspoons active dry yeast
1 Tablespoon salt
1 Tablespoon Dough Enhancer (optional)
600 grams (5 cups) All-purpose flour
240 grams (2 cups) whole wheat flour
3 large eggs, room temperature
4 ounces (1 stick) butter, grated

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.   Whisk the warm water and honey in the bowl of a large stand mixer. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest as you prepare the remaining ingredients.

In a medium bowl, combine the salt, dough enhancer (if using), and flour. Grate the butter and set aside. In a small bowl, whisk the eggs until smooth.

Add the eggs to the bowl with the warm water and honey. Whisk until combined. Mount the bowl on the mixer’s base and attach the dough hook and dough divider. Add the dry ingredients all in one addition before turning the mixer’s motor on low speed.

Mix for a few minutes, until the dough begins to take shape. The dough will appear to be slightly dry. With the motor running, begin adding the grated butter a bit at a time, allowing the butter to be incorporated into the dough before adding more. Continue this process until all of the butter has been added.

Stop the mixer and asses the dough. It should be shiny and moist, but not excessively sticky. The ball of dough should be smooth and elastic. If it is too sticky, simply start the mixer and gradually add up to ½ cup of All-purpose flour to the dough. Take care not to add too much flour as it will yield a finished loaf that is too dry. Increase the speed of the mixer slightly and work the dough until it passes the windowpane test, approximately five to ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it has been worked sufficiently, take a small ball of dough and stretch it between your fingers until it is thin and translucent, allowing light to pass through it (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, transfer the dough to a large buttered bowl to rise in a dough proofer or a warm, draft free location.  Allow the dough to rise until it has nearly doubled in size. Using my dough proofer set at 82 degrees, this takes approximately 45 to 60 minutes.

Once the dough has nearly doubled in size, divide it into two equal sections. Form each section into a loaf and place in a buttered or oiled loaf pan. Be sure to oil the top rim of the loaf pan as this dough has a tendency to rise well above the top of the pan. Oiling the top rim of the pan will make releasing the baked loaf from the pan much easier.

Transfer the two loaves back to the proofing chamber or warm, draft free location for rising. Allow the loaves to rise until they have reached a height of more than one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one 60 – 90 minutes.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven.  Bake for 30 to 35 minutes, turning near the halfway mark to ensure even browning.  When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom.  Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.

 Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.  You can also learn more about My Favorite Bread Baking Tools and Ingredients and share your own with me.

2015_Spring_Post_FOOD

Permanent link to this article: http://1840farm.com/2015/04/the-wondermix-kitchen-mixer-giveaway-and-my-multigrain-brioche-bread-recipe/

Chocolate Cream Pie

Chocolate Cream Pie BrandedChocolate.  Cream.  Pie.  Need I say more?  I didn’t think so.  What could be better than a combination of rich, chocolate cream made from scratch over a crumb pie crust topped with vanilla bean whipped cream?  For a pie lover like me, adding chocolate to the mix sends this recipe to the top of my favorites list.

With Valentine’s Day fast approaching, this recipe is perfect for treating your loved ones to a delicious homemade dessert.  My Valentines are chocolate lovers, so this pie often finds a place at our table on and around Valentine’s Day.  It never fails to delight each and every one of them.

In our house, we bake and eat around food allergies, so the first step in any recipe is ensuring that the ingredients are safe to keep in our nut free home.   Finding premium quality chocolate that is free from nut allergens would be a difficult task if it wasn’t for Vermont Nut Free Chocolates.  Thanks to their delicious line of nut free baking ingredients, chocolates, and treats, I always know that the baking ingredients I keep in the pantry and use in our farmhouse kitchen are safe for our whole family.

In this recipe, I use three different types of chocolate from Vermont Nut Free Chocolates.  I found that combining milk chocolate, dark chocolate, and unsweetened chocolate yielded the most delicious result.  If you don’t have nut allergies to consider when making this dessert, you can substitute your favorite brand of chocolate when making this recipe with equally delicious results.

This pie is also the perfect recipe to use the very best vanilla extract you have available.  In our house, that means reaching for our homemade vanilla extract.  Its rich amber color, intense flavor, and fragrant aroma are the perfect counterpoint to the chocolate filling and whipped cream topping.  You can learn more about making your own vanilla extract and our vanilla extract kits in our Mercantile Shop.

I hope that you will enjoy making and serving this delicious pie as much as I do.  I turn to it time and time again when I want to treat my family to a dessert that puts a smile on every face gathered around our table.  It never disappoints!

 

Chocolate Cream Pie
Write a review
Print
For the Crumb Pie Crust
  1. 200 grams (approximately half a box) of graham crackers
  2. 6 Tablespoons butter, melted
For the Chocolate Filling
  1. 4 large egg yolks
  2. 2/3 cup granulated sugar
  3. ¼ cup cornstarch
  4. ½ teaspoon salt
  5. 2 ½ cups whole milk
  6. 3 ounces milk chocolate
  7. 3 ounces dark chocolate
  8. 1 ounce unsweetened baking chocolate
  9. 2 Tablespoons butter
  10. 1 Tablespoon vanilla extract
For the Whipped Cream Topping
  1. 8 ounces heavy whipping cream
  2. 1 Tablespoon granulated sugar
  3. 1 teaspoon vanilla extract
To Make the Crust
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the graham crackers in a food processor or blender. Pulse/process until the crackers have been reduced to fine crumbs. If you prefer, you can place the graham crackers on a sheet tray and use a rolling pin to crush them to a uniform, fine crumb.
  3. Melt the butter in a small saucepan or microwave. Place the graham cracker crumbs and butter in a medium bowl and stir until the crumbs are evenly moistened. Transfer the crumb mixture to a pie plate and gently press it into the bottom and sides of the pan. The crumbs should come together to form a crust.
  4. Transfer the pie plate to the preheated oven. Bake for 15 minutes. Remove the plate from the oven and allow the crust to cool to room temperature.
To Make the Chocolate Filling
  1. In a medium saucepan, combine the egg yolks, sugar, cornstarch, and salt. Whisk the ingredients together until they form a thick, smooth mixture. Slowly add the whole milk, whisking to fully combine and prevent lumps from forming. Place the saucepan over low heat and add the chocolate, whisking until it is completely melted and the mixture is smooth. Increase the heat to medium and bring to a simmer, stirring occasionally to prevent the mixture from scorching on the bottom of the pan. Simmer until the mixture is thick enough to coat the back of a spoon.
  2. Remove the pan from the heat. Add the butter and vanilla and stir until the butter is melted and the mixture is smooth. Allow to cool slightly as you prepare the whipped cream, stirring occasionally to prevent a skin from forming on the surface. Once the mixture has cooled to lukewarm or room temperature, transfer it to the pie plate, spreading it evenly over the baked pie crust.
To Make the Whipped Cream Topping
  1. Place the whipping cream, sugar, and vanilla extract in the bowl of a stand mixer or a large mixing bowl. Using a whisk attachment for your stand mixer or beaters for a hand mixer, beat the cream and sugar on high speed until it forms stiff peaks.
  2. Transfer the whipped cream to the pie, spreading it gently to evenly cover the surface of the chocolate filling. Chill the pie until you are ready to serve.
Notes
  1. Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates baking pieces and cocoa powder. You can learn all about them at www.vermontnutfree.com.
1840farm.com http://1840farm.com/

This recipe is included in our Valentine’s Day recipe gallery.  You’ll find our favorite homemade Valentine’s Day recipes there just waiting for you!

Valentines Gallery


We’re thrilled to have the opportunity to share our favorite brands with our readers.  Samples of the products that I review are often sent to me at no expense in order to allow me to use the product and evaluate its performance.  The framework of our review process does not guarantee a positive review in exchange for the product provided.  Our product reviews contain both facts about the product and my personal opinion of its performance while it was used at 1840 Farm.

1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity.  Compensation received from sponsors does not influence the topics or posts made on this blog.  Product reviews will include our honest opinions about the product(s) reviewed.  Products that do not meet our standards of daily use on our farm will not be reviewed. Sponsored posts will be clearly labeled as such.

 

 

Permanent link to this article: http://1840farm.com/2017/01/chocolate-cream-pie/

Cinnamon Candy Applesauce

cinnamon-candy-applesauce-brandedI remember vividly the bright red, glossy candy apples I looked forward to at the fair each fall during my childhood.  I loved that hardened, glassy red candy with a juicy apple waiting inside,  They were so beautiful, so magical looking before I had even taken the first bite.  Once I did, my mouth was treated to the amazing flavor of cinnamon, sugar, and juicy apple.

My husband grew up enjoying a special cinnamon candied apple dish each year at Thanksgiving.  The chunks of apple were simmered slowly in a cinnamon syrup, taking on all the flavor of a candy apple and pairing beautifully with Thanksgiving dinner.

It stood to reason that I would eventually choose to combine those two childhood memories and create a dish that we could enjoy all year long.  This recipe has become a family favorite.  You’ll find a jar of this beautiful red tinged applesauce in our refrigerator just waiting to be served at our family table.

I have used a variety of cinnamon flavored candies to create this recipe with delicious results.  Choose your favorite cinnamon candy and give this simple recipe a try.  Your friends and family will love it as much as mine do!

Cinnamon Candy Applesauce
Write a review
Print
Ingredients
  1. 6 - 8 medium to large apples, peeled and cored (should yield around 1 pound of flesh)
  2. 4 ounces red cinnamon flavored candies, crushed
  3. ¼ cup (2 ounces) water
  4. pinch salt
Instructions
  1. Wash, peel, and core the apples. The apples can be left in quarters or cut into chunks. They will break down as they cook, making fine chopping unnecessary.
  2. Using a food processor or blender, crush the cinnamon candies into small pieces. Place the water and candies in a large pot over low heat. Cook, stirring often, until the candies have completed dissolved in the water. Add the apples and pinch of salt to the pot and stir to coat.
  3. Reduce the heat to low and continue to cook until the apples begin to fall apart, approximately 20-30 minutes depending on the variety. You can speed up this process by crushing the cooked apples with the back of a wooden spoon or by using a potato masher.
  4. Remove the pot from the heat. Taste for seasoning, adding additional sugar if necessary. I prefer my applesauce to have a chunky texture, but you can puree the sauce using an immersion blender if you prefer a smoother texture.
  5. Allow the applesauce to cool to room temperature before transferring to a storage container with a tight fitting lid. This applesauce can be stored in the refrigerator for two weeks. It’s delicious served with your Thanksgiving dinner or other hearty meals.
Notes
  1. The amount of sweetness needed in this recipe can be adjusted to match the tartness of the apples you are using. Cinnamon candies vary in sweetness, making the addition of a bit of sugar necessary in some cases. Simply add a bit of granulated sugar to the applesauce during the final stages to adjust its flavor to your liking if needed.
1840farm.com http://1840farm.com/

 


This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes  right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

 

thanksgiving-gallery-ss


 

Permanent link to this article: http://1840farm.com/2016/11/cinnamon-candy-applesauce/

Maple Applesauce

maple-applesauce-brandedHere in New England, real maple syrup is revered.  It’s so beloved that an entire season of the year is marked by the collection of sap from maple trees and the painstakingly slow process of boiling that sap down, down, and down until it is the rich, deeply colored amber maple syrup we all love.

After settling in here at the farm, we joined in the tradition.  We marched out in knee deep snowdrifts, tapping our maple trees, placing  spiles, and hanging galvanized collecting pails.  Once we had collected gallons of sap and boiled, and boiled, and boiled, we had indeed made our own truly homegrown maple syrup.  It was a moment to celebrate.

After spending hours on end to make our own maple syrup, we gained a deep appreciation for each drop.  We also started to look for recipes we could enjoy that celebrated the rich flavor of maple syrup.  This fall’s bounty of local apples seemed to provide me with the perfect opportunity to create just such a recipe.

This maple applesauce is sweetened solely with maple syrup.  It pairs the earthy, deep flavor of maple syrup and the bright taste of fresh apples.  We’ve been enjoying this applesauce alongside roast pork, chicken, and other fall dishes.  Next week, it will be served as a side dish with our Thanksgiving feast.  I can’t wait to taste it with our favorite holiday dishes!

Maple Applesauce
Write a review
Print
Ingredients
  1. 6 - 8 medium to large apples, peeled and cored (should yield around 1 pound of flesh)
  2. 2 Tablespoons butter
  3. ¼ cup (2 ounces) maple syrup
  4. pinch salt
Instructions
  1. Wash, peel, and core the apples. The apples can be left in quarters or cut into chunks. They will break down as they cook, making fine chopping unnecessary.
  2. Place the butter in a large pot over medium heat. Allow the butter to melt. Add maple syrup, stirring to combine. Add the apples and pinch of salt to the pot and stir to coat.
  3. Reduce the heat to low and continue to cook until the apples begin to fall apart, approximately 20-30 minutes depending on the variety. You can speed up this process by crushing the cooked apples with the back of a wooden spoon or by using a potato masher.
  4. Remove the pot from the heat. Taste for seasoning, adding additional maple syrup if necessary. I prefer my applesauce to have a chunky texture, but you can puree the sauce using an immersion blender if you prefer a smoother texture.
  5. Allow the applesauce to cool to room temperature before transferring to a storage container with a tight fitting lid. This applesauce can be stored in the refrigerator for two weeks. It’s delicious served with your Thanksgiving dinner or other hearty meals.
Notes
  1. The amount of sweetness needed in this recipe can be adjusted to match the tartness of the apples you are using. Simply add a drizzle of maple syrup during the final stages to adjust its flavor to your liking.
1840farm.com http://1840farm.com/

This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes  right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

 

thanksgiving-gallery-ss


 

Permanent link to this article: http://1840farm.com/2016/11/maple-applesauce/

Ginger Applesauce

ginger-applesauce-brandedI love the taste of fresh ginger. I use fresh ginger in both sweet and savory dishes here at the farmhouse.  For me, there’s simply no such thing as too much ginger.  Luckily, my daughter shares that belief, so she keeps me company.

I keep a jar of our Candied Ginger Slices in Ginger Simple Syrup in the refrigerator at all times.  The syrup is delicious in icy cold lemonade in the summer or in a cocktail to celebrate the end of a warm day.  Spicy Ginger and Garlic Quick Pickles are also a constant in our farmhouse kitchen.  They top burgers, sandwiches, and wraps all year long. 

When the weather turns cold, I turn to homemade Golden Milk with Turmeric, Ginger, and Ghee to warm me from the inside out.  The ginger adds such a delicious zing, a bright note to the earthy flavor of the turmeric and richness of the ghee.  Together, they’re delicious, comforting perfection with every sip.

So, when I was making batch after batch of applesauce using the local harvest of apples this fall, I began dreaming of a ginger applesauce to add to our dinner table.  After a little tinkering, this simple recipe emerged as our clear favorite.  It’s a lovely blend of the sweetness of fresh apples paired with the zip of ginger and just enough sugar to balance it all.

This ginger applesauce is so easy to prepare and full of flavor.  It will be featured on our Thanksgiving table this year.  I can’t wait to enjoy it alongside our roast turkey and all of our favorite side dishes.  I hope that you’ll enjoy it just as much as we do!

Ginger Applesauce
Write a review
Print
Ingredients
  1. 6 - 8 medium to large apples, peeled and cored (should yield around 1 pound of flesh)
  2. 1 Tablespoons butter
  3. 1/2 cup (96 grams) granulated sugar
  4. 1 Tablespoon fresh ginger, peeled and grated
  5. pinch salt
Instructions
  1. Wash, peel, and core the apples. The apples can be left in quarters or cut into chunks. They will break down as they cook, making fine chopping unnecessary.
  2. Place the butter in a large pot over medium heat. Allow the butter to melt. Add the sugar and ginger, stirring to combine. Add the apples and pinch of salt to the pot and stir to coat.
  3. Reduce the heat to low and continue to cook until the apples begin to fall apart, approximately 20-30 minutes depending on the variety. You can speed up this process by crushing the cooked apples with the back of a wooden spoon or by using a potato masher.
  4. Remove the pot from the heat. Taste for seasoning, adding additional sugar if necessary. I prefer my applesauce to have a chunky texture, but you can puree the sauce using an immersion blender if you prefer a smoother texture.
  5. Allow the applesauce to cool to room temperature before transferring to a storage container with a tight fitting lid. This applesauce can be stored in the refrigerator for two weeks. It’s delicious served with your Thanksgiving dinner or other hearty meals.
Notes
  1. The amount of sugar needed in this recipe can be adjusted to match the tartness of the apples you are using. Simply add a bit of sugar during the final stages to adjust it to your liking.
1840farm.com http://1840farm.com/

This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes  right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

 

thanksgiving-gallery-ss


 

Permanent link to this article: http://1840farm.com/2016/11/ginger-applesauce/

Cheesy Grits

cheesy-grits-branded-2Every time I serve grits at our farmhouse table, I am taken by how simple, comforting, and delicious they are.  Much like potatoes, they can be prepared and flavored in so many ways, making them an ideal companion to almost any meal.  They’re a great item to keep on hand in the pantry, ready to call into action at a moment’s notice.  They’re inexpensive, versatile, and so easy and quick to prepare that I turn to them time and time again.

 

I’m far from the first farmhouse cook to appreciate grits as a dish to serve to my family.  Grits have been a staple of American cooking for generations.  In fact, they were most likely among the first foods enjoyed by European settlers after arriving at the shores of the New World in the Jamestown settlement.  It is believed that the Powhatan Indians first introduced those settlers to “rockahominie”, a warm porridge made by cooking the cracked grains of corn.  That introduction dates back to the early 1600s.

 

cheesy-grits-bbq-wmCorn, referred to as maize, was a prized food source at that time.  It was revered and even used as a form of currency.  Plain corn was soaked in a lye solution made using lye extracted from wood ash.  This soaking removed the hull, bran, and germ from the corn.  The result was hominy which was a food source that was more easily digestible and required less time to prepare. 

 

While hundreds of years have passed, the comfort delivered to a meal by way of grits has stood the test of time.  I pair them with grilled meats, sausages, and our Cast Iron Skillet Roast Chicken.  When heirloom tomatoes are ripe in the garden, I often serve them with a sausage and tomato Bolognese style sauce spooned on top.  Sauteed spinach or Swiss chard are also delicious paired with these creamy grits.  No matter how we serve them, my family is always happy to see that grits are on the menu.

 

I hope that you’ll give this simple recipe a try. In a matter of minutes, you’ll have a bit of homemade comfort food to enjoy at your family table and an American history lesson to share!

 

Cheesy Grits
I like to use an equal combination of homemade bone broth and water when making grits. You can use any combination of bone broth, stock, or water. I find that any combination of cheese works well to flavor the grits. Simply choose a type of cheese or combination of cheeses that you like to flavor your grits. During heirloom tomato season, I often use ricotta cheese to create a mild flavored cheesy grit with a velvety texture.
Write a review
Print
Ingredients
  1. 8 cups cooking liquid (bone broth, stock, or water)
  2. 2 cups quick cooking grits
  3. ½ teaspoon salt
  4. 2 cups shredded cheese
  5. salt and pepper
Instructions
  1. Bring the liquid to a boil in a large pot. Add the grits and salt to the boiling liquid, using a whisk to mix. Reduce the heat to low and cover. Simmer for 10 minutes or until thickened, whisking once or twice during the cooking time to ensure that the grits don't stick to the bottom of the pan.
  2. Remove the pot from the heat and add the cheese to the grits. This is a great way to use up bits of cheese that are in my cheese drawer. Whisk until the cheese is melted and incorporated. Taste and add salt and pepper as needed. Serve with grilled meats or sautéed greens. Grits are delicious when dressed with a drizzle of your favorite barbecue sauce.
  3. Leftover grits can be refrigerated and reheated with a bit of water or bone broth over low heat to help loosen them up a bit. They're just as delicious the second night!
Notes
  1. You can learn how to make your own batch of delicious and nutritious bone broth right here: http://1840farm.com/how-to-make-homemade-bone-broth/
1840farm.com http://1840farm.com/

Permanent link to this article: http://1840farm.com/2016/10/cheesy-grits/

How to Make Homemade Bone Broth

bone-broth-branded 

Bone broth is the simplest of preparations and yields such delicious and nutritious results. It requires no fancy ingredients and doesn’t demand constant attention. Given enough time and heat, the bones break down, releasing all of their gelatin and minerals into the liquid. The resulting bone broth is rich in protein, gelatin, and minerals and adds a beautiful color and flavor to any dish. Best of all, you can create this amazing broth using leftovers that would normally be discarded.

How to Make Thanksgiving Turkey Bone Broth at 1840 FarmUntil a few years ago, I had never made my own bone broth. I had created my own stock and quick broth with good success, but didn’t fully understand the difference between the three kitchen staples and therefore didn’t realize that I could create something with more flavor and nutrition without creating any extra work for myself in the kitchen.

Since then, I find myself unable to pass up the opportunity to turn the leftovers from a roast chicken or turkey into a batch of bone broth.   I love transforming what used to be thrown away into a broth full of healthy calcium, magnesium, phosphorous, collagen, and a host of other nutritious minerals.

The process of making bone broth is simple. Reserve all that is left from the carcass of your chicken or turkey along with and any vegetables in the roasting pan. Any vegetables or leftover pan drippings can be scraped from the roasting pan and added to the slow cooker. They will add flavor and color to the finished bone broth.

When the meal is finished, transfer the roasting pan’s vegetables to the ceramic insert of a large slow cooker. Add approximately a third of the bones from a whole turkey or all of the bones from a 3 to 4 pound chicken to the slow cooker.  Add enough water to completely cover the bones and vegetables along with two Tablespoons of apple cider vinegar.  Place the lid on the slow cooker and allow the ingredients to rest for an hour. The vinegar helps to extract the calcium from the bones, making a richer and more nutritious bone broth.

Transfer any remaining bones to a freezer bag. Those bones can be frozen for later use. When making bone broth using frozen bones, allow the bones to come to room temperature before proceeding with the cooking process.

After the bones have spent an hour in the water and vinegar, turn your slow cooker on at high heat. Once the liquid has come to a boil, you can reduce the heat to low. The liquid should remain at a simmer as the broth cooks. Leave the lid securely on the pot to reduce the amount of liquid that evaporates away from the pot. If you notice that the liquid level has dropped dramatically as the broth cooks, you can add more water as needed. 

The longer the broth simmers, the richer the broth becomes both in flavor, color, and nutrition. While you can stop the process at any point, I like to let the broth simmer for 72 hours. As you can see, the broth takes on a beautifully rich color the longer it is allowed to develop in the slow cooker.Crumbline Bones from Bone Broth at 1840 Farm

If you’re wondering how to know when your bone broth is finished, the process is simple. Remove a bone from the pot of liquid. When the bones have released all of their mineral content, they will crumble in your hands with very little pressure. This crumbling signals that the bone broth is finished, that the bones have released all the nutrition they have to give.

At this point, the slow cooker can be turned off. I allow the broth to cool to room temperature before straining it through a colander lined with cheesecloth. Discard any bones, vegetables, or scraps, straining the broth a second time if any solids remain.

I fill one large Mason jar with bone broth to store in the refrigerator, using it in any recipe that calls for stock or broth. I freeze the rest using either ice cube trays or silicone baking cups before transferring to a freezer bag for long term storage. I use this frozen broth as I would fresh, adding it to any recipes that call for broth or stock.

Our bone broth never lasts very long in the freezer as we continue to find new ways to incorporate it into our favorite recipes. The flavor, aroma, and color are so superior to standard broth that I only regret that I didn’t start making bone broth sooner. Once you discover the simplicity of making homemade bone broth and its amazing depth of flavor, you’ll be wondering the same thing!

 


This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes  right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

 

thanksgiving-gallery-ss


 

Permanent link to this article: http://1840farm.com/2016/10/how-to-make-homemade-bone-broth/

Velvety Mashed Potatoes

velvety-mashed-potatoes-brandedFor me, a serving of velvety smooth mashed potatoes is at the top of my list of favorite comfort foods. They’re always a welcome sight at our family table. They pair beautifully with so many main courses and I love repurposing any leftovers into the next evening’s comforting meal for our family. Leftover mashed potatoes make a delicious topping for a range of dishes from Shepherd’s Pie to a Farmhouse Style Mashed Potato Torta.   At Thanksgiving dinner, I can’t imagine our plates without a healthy serving of mashed potatoes.

As much as I love to make and enjoy mashed potatoes in our farmhouse kitchen, I receive countless messages and pleas for help from my readers who are frustrated by the process. They’ve tried so many different recipes and have yet to create the lovely, creamy mashed potatoes they’re dreaming of.

Making amazing mashed potatoes is simple once you understand the role a potato’s starch plays in the finished texture of the dish. You don’t need fancy tools or ingredients, just a few simple techniques for controlling the starch contained in the potatoes you’re working with.

First, carefully choose the type of potato you use and the method of preparing them for boiling. Yukon Golds are my preferred type of potato to use when making mashed potatoes. They are waxy and ideally suited for creating a smooth mashed potato. I love their flavor and texture and use them when creating any mashed potato recipe.

Next, let’s discuss preparing the potatoes for cooking. I like to resist cutting the potatoes into small pieces before boiling. The more surface area you create, the more water will be absorbed by the boiling potatoes, causing the starch molecules to swell and absorb too much water. Instead, cut the potatoes into pieces approximately 2” square which allows the potatoes to cook quickly without soaking up too much liquid.

As soon as the potatoes are fork tender, remove the boiled potatoes from the hot water immediately to a colander. Allow the hot potatoes to drain for a few moments before returning them to the pan. Use a potato ricer or an old fashioned potato masher to break down the potatoes. Do not use a blender, mixer, or food processor to mash your potatoes as they will over work the starch molecules and produce gummy mashed potatoes that no amount of butter or cream will be able to tame.

Finally, do not add cold liquid to the boiled potatoes. A hot, steaming pile of potatoes doused in cold liquid will seize up due to the drastic difference in temperature, producing and releasing far too much starch to create the velvety smooth dish we all love. Instead, warm your liquids before adding them to the cooked potatoes. You’ll be amazed at the difference in texture and rewarded with glorious mashed potatoes to serve at your family table.

Once you unlock these simple secrets for creating velvety smooth mashed potatoes, you’ll find yourself turning to this recipe again and again.  They’re simply delicious served with our Farmhouse Gravy.  I hope that your family and friends will enjoy them as much as we do!

Velvety Mashed Potatoes
Serves 6
I like a rustic mashed potato dish, so I skip the step of peeling the potatoes before boiling. If you prefer, you can peel the potatoes before boiling. This is the perfect recipe to use your homemade bone broth. I find that using bone broth delivers a rich flavor and texture unlike any other liquid added to the warm potatoes. Be sure to warm the liquids before incorporating them into the potatoes.
Write a review
Print
Ingredients
  1. 3 pounds Yukon Gold potatoes, washed and cut into 2” cubes
  2. 1 cup bone broth or high quality stock
  3. ½ cup whole milk
  4. ¼ cup heavy cream
  5. butter for serving
  6. salt and pepper to taste
Instructions
  1. In a large pot, combine the cubed potatoes with enough cold water to cover and allow them to move freely as they boil. Place the pot over a burner on high heat, bringing it to a rapid boil. Reduce the heat as needed to maintain the boil but prevent the pot from boiling over. Continue to cook until the potatoes are fork or knife tender, approximately 15 minutes.
  2. Immediately remove the pot from the heat and drain the potatoes in a colander. Allow the hot potatoes to drain for a few minutes before continuing. You can use a potato ricer to break down the potatoes or return the cubed potatoes to the boiling pot to mash using an old fashioned potato masher. Take care to mash the potatoes without overworking them.
  3. Add half of the warm liquid mixture to the pot, stirring it into the mashed potatoes. Continue adding more liquid until the mashed potatoes are the desired consistency. If you find that you need more liquid, simply warm a bit of bone broth, cream, or milk before adding it to the potato mixture. Taste the potatoes, seasoning with salt and pepper as needed. Serve hot with an ample topping of butter, sour cream, or a ladle full of our Farmhouse Gravy.
1840farm.com http://1840farm.com/

This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes  right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

 

thanksgiving-gallery-ss


 

Permanent link to this article: http://1840farm.com/2016/10/velvety-mashed-potatoes/

Farmhouse Gravy

farmhouse-gravy-brandedFor me, there are few recipes more rustic and comforting than gravy.  It adds flavor and velvety texture to roasted meats, mashed potatoes, and anything else it happens to touch on a dinner plate.  With very little effort, simple ingredients can be coaxed into a thick, delicious gravy perfect for a holiday table or family dinner.  It’s a true farmhouse staple in our home just like it was in my great grandparent’s farmhouse a century ago.

Cooking gravy certainly isn’t a modern technique.  It is believed that gravy dates back to ancient Egypt and the time period around 3000 B.C.  When you think about it, that makes perfect sense.  Spit roasting meat produced fatty, delicious liquid that simply couldn’t be allowed to go to waste.  A dripping pan resting underneath the cooking meat would collect the juices as they ran out of the meat when pierced with a fork or blade.  That liquid could be served as a thin dipping sauce or “jus” for chunks of meat eaten by hand or it could be reduced, salted, and poured over meat eaten with a fork. 

Fast forward to the 1960s when gravy became something made using a premade mix.  Simply add water, whisk, and heat to create a gravy with very little effort.  Add in canned gravies, and gravy making became something that few people practiced.  Perhaps homemade gravy would be made for Thanksgiving dinner, but even then it was just as likely to come from a can or pouch.  That trend continued.  In 2008, Food Technology magazine reported that 40 percent of American households served gravy made from a mix when adding it to their dinner plates.

Ironically, gravy making is incredibly easy.  It requires no special equipment, no fancy ingredients.   The process is simple and can be mastered easily.  From a flavor perspective, you just can’t beat gravy made from scratch, flavored to your liking.

Unlike our ancient ancestors, I prefer to roast our meat in the oven.  The pan collects the rich liquid which can be cooled slightly while the roast meat rests before skimming the fat from the top.  I use homemade bone broth added to the pan drippings and the resulting gravy is rich and delicious.  You can use a combination of broth, stock, and pan drippings to make gravy, adjusting seasoning to yield a delicious batch of gravy.

I hope that you’ll give gravy making a try.  I also hope that you’ll make our Velvety Mashed Potatoes to serve with it!  One taste and I’m willing to bet that you’ll be making a homemade version for years to come.

Farmhouse Gravy
You can use any combination of pan drippings, bone broth, broth, or stock to make delicious gravy. I keep bone broth on hand and add it to the pan drippings as needed to have enough liquid needed for this gravy. I like a very peppery gravy, so I season it liberally with black pepper and often add minced fresh thyme, rosemary, and tarragon from the garden which is often left over from seasoning the roast meat.
Write a review
Print
Ingredients
  1. 2 Tablespoons lard or butter
  2. 3 Tablespoons all-purpose flour
  3. 1 ½ cups (12 ounces) warm pan drippings, bone broth, broth, or stock (or a combination)
  4. salt
  5. freshly ground pepper
  6. finely minced fresh herbs (I use thyme, rosemary, and tarragon from the garden)
Instructions
  1. Make the roux to thicken the gravy by adding the lard or butter to a small saucepan set over medium heat. Melt the fat before adding the flour. Whisk to combine and reduce the heat to low. Continue to whisk until the roux is smooth and takes on a bit of color, approximately 2 minutes. If you are using herbs, add them to the roux and cook for 1 minute.
  2. Add the 2 cups of warm drippings, bone broth, stock (or combination of liquids) to the roux. Whisk to incorporate and increase the heat to medium. Bring the mixture to a simmer, stirring often to prevent scorching. Simmer gently for 3-5 minutes to thicken the gravy to your desired consistency. Reduce the heat to low. Season with salt and black pepper. Taste for seasoning and adjust as needed.
  3. Gravy can be kept warm over low heat, stirring often before serving.
1840farm.com http://1840farm.com/

This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration.  I’ll be adding new recipes  right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

 

thanksgiving-gallery-ss


 

Permanent link to this article: http://1840farm.com/2016/10/farmhouse-gravy/

Cast Iron Skillet Roast Chicken

cast-iron-skillet-roast-chicken-branded

These days, I find myself actively looking for meals that fit a few key criteria. I want everyone to be eager to come to dinner, to look forward to the meal that lies ahead.  I like to have a multipurpose meal, one that can easily result in leftovers that can be reinvented the next evening into something equally delicious.  I also love when that meal can be procured locally, raised in our community, and eaten at its delicious best. cast-iron-skillet-roast-chicken-wm

I also like to serve something comforting at our family table.  After a long day, we could all use a plate that allows us to take a collective sigh, gather around the table, and enjoy recounting our day while eating something that delivers comfort with each bite.

For me, a whole chicken roasted to perfection in the oven delivers on each of these points. If the chicken can be cooked in a cast iron skillet, all the better.  The results are delicious each and every time, with my family clamoring for more, requesting that we make it again soon.

Thanks to inspiration from Thomas Keller’s Bouchon cookbook, I began roasting two birds at once each in their own cast iron skillet.  I’m only sorry that I didn’t think of this technique years earlier.  With very little extra effort, I can roast a duo of chickens side by side and ensure that we have plenty of leftover chicken to enjoy as tacos, sandwiches, pot pies, and in pasta dishes on successive evenings.

Roasting two chickens also provides me with all that I need to create two batches of hearty bone broth.  That bone broth delivers robust flavor and healthy nutrition to every single dish it is added to. Having homemade bone broth in the refrigerator or freezer at the ready is akin to having a bit of magic to add to any recipe that calls for broth or stock.

I hope that you will enjoy this hearty, comforting meal as much as we do.  It’s sure to become a favorite around your family table!

Cast Iron Skillet Roast Chicken
I roast two chickens at a time, each in their own 9 inch cast iron skillet. If you prefer, the two chickens could be placed in a single roasting pan large enough to accommodate them. When roasting two chickens, select birds of a similar size to ensure that they cook evenly in the same length of time. Prepping raw chickens can be a messy task, but I have found that lining my prep area with a generously sized piece of freezer paper helps to make cleanup a breeze.
Write a review
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. Two 3-4 pound whole chickens
  2. coarse sea salt
  3. freshly ground pepper
  4. 2 Tablespoon lard or olive oil
  5. 2 teaspoons fresh minced thyme
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit and position the oven racks in the bottom third of the oven. Remove the chicken from the refrigerator to allow it to come closer to room temperature as the oven preheats.
  2. Line your prep space with a large piece of freezer paper if desired. I like to use two small prep bowls, filling each with ample coarse salt and pepper to use when seasoning the chickens. Having the seasonings at the ready allows me to season the chickens inside and out without contaminating my pepper grinder and salt cellar.
  3. Remove the chicken from its packaging. If your bird contains a packet of organs in its cavity, remove them. Rinse the chicken under cold water if desired before transferring to the prepared freezer paper. Using paper towel, pat the chicken dry inside and out. It is important that the chicken be as dry as possible. Any moisture will create steam in the oven which will prevent the skin from becoming crisp.
  4. Liberally season the chicken inside and out with salt and pepper. If you like, you can truss the chicken using a length of kitchen twine to tie the legs together and hold them tight to the body. Trussing the chicken will help to hold the legs close to the body, keeping it in a beautiful shape and also helping the meat to cook evenly and the breast to stay moist.
  5. Prepare a cast iron skillet for each bird by placing each skillet on a burner over high heat. When the pan is hot, add a Tablespoon of lard or olive oil to each skillet, swirling carefully to coat the bottom surface of the pan. Reduce the heat to medium high and add a prepped chicken to each pan. Allow the chicken to cook for five minutes undisturbed.
  6. Transfer the skillets to the hot oven with the legs facing the back of the oven. Placing the breast in the front of the oven (the coolest spot) will deliver a slightly lower temperature and help to ensure that the breast meat does not overcook.
  7. After 30 minutes, turn the skillets 180 degrees to encourage even browning. I like to very gently tilt the pan to encourage any juices that have collected in the cavity to run into the skillet. Take care to not splash the hot liquid out of the pan when doing so.
  8. Roast the chicken for another 20 minutes before removing the skillets from the oven to check for doneness. When done, the birds should be golden brown and a meat thermometer inserted into the thickest part of the thigh without touching the bone should register around 160 degrees. Juices from the chicken will run clear when it is fully cooked.
  9. When the chicken is finished cooking, add a generous teaspoon of the minced thyme to the juices that have collected in each skillet. Allow the chicken to rest for ten to fifteen minutes. This rest period will encourage the meat to stay moist and the pan juices to warm the fresh thyme.
  10. Remove the trussing twine from the chicken. Carve and serve, basting the chicken with a bit of the herbed pan juices.
  11. If you happen to be serving mashed potatoes and gravy with your chicken, add a bit of the pan juices to your gravy to boost the flavor and add a beautiful color.
When your meal is finished, the bones and skin can be used to make a delicious bone broth. You can learn how and why I make bone broth at
  1. www.1840farm.com/how-to-make-thanksgiving-turkey-bone-broth/
1840farm.com http://1840farm.com/

Permanent link to this article: http://1840farm.com/2016/09/cast-iron-skillet-roast-chicken/

Garden Fresh Heirloom Tomato Pico de Gallo

 Heirloom Tomato Pico de Gallo Gold Branded

When heirloom tomatoes are ripening by the basket full in our garden, I experiment with all sorts of ways to feature them on our farmhouse table.  I really love preparations that require little to no cooking, allowing the natural texture and delicious flavor of an heirloom tomato to be the star.

This pico de gallo definitely fits the bill.  It’s packed with delicious flavor, texture, and bright color.  It’s so beautiful on the plate and a wonderful way to enjoy the glorious flavor or tomatoes fresh from the garden without heating up the kitchen on a hot summer’s day.

I love to use cherry tomatoes of varying colors when they are available to celebrate the range of red, purple, yellow, and black colors we grow here in our garden. The burst of color and flavor on our plates is always a welcome sight.

Heirloom Tomato Pico de Gallo Ingredients Square WM   Heirloom Tomato Pico with Guac WM

 

 

 

 

 

 

 

 

 

 

 

 

Garden Fresh Heirloom Tomato Pico de Gallo
I love to use cherry tomatoes for this recipe. They can easily be quartered to create the perfect size bite. If you are using larger slicing tomatoes, simply seed the tomatoes before chopping to prevent the pico de gallo from being too runny. If you like a bit of heat with your Pico de Gallo, add a bit of minced jalapeno pepper to the tomatoes and onions.
Write a review
Print
Ingredients
  1. 2 Tablespoons onion, minced very finely
  2. 2 cups fresh heirloom tomatoes, diced
  3. ¼ cup fresh cilantro, torn or chopped
  4. 1-2 teaspoons fresh lime juice
  5. salt to taste
Instructions
  1. In a medium bowl, combine the onion, tomato, and cilantro. Add 1 teaspoon of lime juice and a generous sprinkling of salt. Stir to combine and allow to rest for at least 20 minutes to allow the flavors to combine and the tomato to release its juice. Stir, taste for seasoning, and add more lime or salt as needed.
  2. Serve with tortilla chips. Enjoy!
Notes
  1. Pico de Gallo means "rooster's beak" in Spanish. It is thought that the name originated from the appearance of the red tomato pieces in the dish. It seems like the perfect name to me!
1840farm.com http://1840farm.com/

Permanent link to this article: http://1840farm.com/2016/08/garden-fresh-heirloom-tomato-pico-de-gallo/

Next page »