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Spring Pasta with Green Peas and Prosciutto

Spring Pasta with Peas and Prosciutto from 1840 Farm

There’s something naturally delicious about the pairing of ham with a bright green vegetable.  While I make several recipes in ourSpring Pasta Ingredients at 1840 Farm farmhouse kitchen that incorporate both ingredients, this combination of prosciutto and green peas is the current family favorite.  The flavors are delicious and the dish is gorgeous on the plate.

This recipe can be prepared quickly and simply.  The beautiful appearance and complex flavor of the finished dish will never give away just how easy it was to prepare.  By using store bought fresh pasta which only requires a few minutes in the boiling water to cook, the time required to get dinner on the table is reduced even further.

I love to use prosciutto in this dish, but you could easily substitute ham if you have it on hand.  Prosciutto is an Italian staple and we love its flavor.  It is cured with salt and air, making it safe to eat without any cooking at all.  I like to cook it to give each piece a bit of texture and to coax a bit of the flavor out into the sauce.  If you prefer, you can simply add the prosciutto to the peas right before tossing with the pasta. 

During the spring when fresh garden peas are in season, it is even more delicious when blanched fresh peas are used.  Between its beautiful color and bright flavor, I think that you’ll find that it’s the perfect way to celebrate Easter and the arrival of spring!

 

Spring Pasta with Green Peas and Prosciutto
Serves 4
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Ingredients
  1. 12 ounces fresh linguini pasta
  2. 1 Tablespoon olive oil
  3. 3 ounces sliced prosciutto, cut into 1” squares
  4. 2 shallots, diced finely
  5. 2 Tablespoons vermouth or other white wine
  6. 12 – 16 ounces frozen green peas
  7. 8 ounces bone broth or stock
  8. 1 Tablespoon fresh lemon juice
  9. ¼ cup heavy cream
  10. salt and pepper to taste
  11. Pecorino cheese, grated
Instructions
  1. Bring a large pot of salted water to boil while you are preparing the sauce. Remove the pasta from the refrigerator to allow it to warm up slightly.
  2. In a large skillet, heat the olive oil over medium heat. Add the prosciutto to the pan, stirring to separate the pieces and prevent them from sticking to the pan. Cook for a minute before adding the diced shallots. Cook for 2-4 minutes until translucent, stirring occasionally. Add the vermouth to deglaze, scraping up any browned bits using a wooden spoon.
  3. Add the frozen peas to the pan, tossing or stirring to mix them with the prosciutto and shallot. Add the bone broth and bring to a simmer. Maintain the pan at a simmer until the peas are cooked but retain a bit of texture.
  4. Add the lemon juice and heavy cream to the pan, stirring to combine. Reduce the heat to a gentle simmer. Taste for seasoning, adding salt and pepper as needed.
  5. Add the pasta to the boiling water, stirring to separate the individual noodles. Cook briefly, one or two minutes (or according to the package directions). Remove the cooked pasta from the boiling water and add to the prosciutto and pea mixture, tossing to fully incorporate and coat the pasta with the sauce.
  6. If you feel that the sauce needs a bit more liquid, add some of the pasta boiling water a ladle full at a time until it reaches your desired consistency. Taste for seasoning, adding more salt or pepper as needed. Serve hot with a sprinkling of grated cheese.
Notes
  1. If you don’t have fresh pasta on hand, you can substitute dried pasta. Simply cook your pasta according to its needs and the package directions.
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Permanent link to this article: http://1840farm.com/2016/03/spring-pasta-with-green-peas-and-prosciutto/

Spicy Ginger and Garlic Quick Pickles

Spicy Ginger and Garlic Quick Pickles at 1840 FarmDo you ever discover a new recipe and know immediately that you simply have to try it?  When there’s just something about the ingredients, method, or photo of the dish that calls to you?  This was the case when I found myself reading the Sunday paper last March. 

By the time I had finished reading Curtis Stone’s recipe for Spicy Ginger Pickles served on Pork Burgers, I knew that whatever plans I had for dinner had been postponed.  Suddenly, it was burger night.

I have been making pickles of both the canned, traditional type and quick pickle variety for several years.  We plant our favorite heirloom cucumbers in the garden each year, hoping to have a bumper crop so that we can fill the pantry with rows of glistening glass jars filled with bread and butter slices and dilled garlic spears.  We also keep the refrigerator stocked with our briny, fresh refrigerator dill pickles.  We love pickles as a snack, on sandwiches and burgers, and as a topping for the cheese and charcuterie we often serve as snack dinner.

During the last year, I gradually modified Curtis’ pickle recipe to create a version that we love even more.  I make these pickles almost weekly, making sure that we always have them on hand and at the ready.  The process is simple and the results are crisp and delicious.  In a matter of minutes, I can create a quart sized jar full of these quick pickles.  After a few hours of chilling in the refrigerator, each slice is full of flavor and ready to enjoy.

If you’re looking for other delicious ways to add flavor to your sandwiches and burgers, we love to add homemade Classic Sauerkraut and Farmhouse Kimchi.  They’re full of flavor and add taste and crunch to each delicious bite.

Spicy Ginger and Garlic Quick Pickles
Because these pickles are refrigerated instead of prepared for long term storage, the recipe can be adjusted to your preference. The amount of ginger, onion, garlic, and jalapeño can be adjusted to your preference. If you like your pickles with a more pronounced vinegar zing, replace a portion of the water with vinegar to intensify the briny flavor.
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Ingredients
  1. 1 cup (8 ounces) white vinegar
  2. 1 cup (8 ounces) water
  3. 3 Tablespoons sugar
  4. 1 Tablespoon kosher salt
  5. 1 medium jalapeño pepper, sliced thinly
  6. 1 Tablespoon fresh ginger, peeled and chopped finely
  7. 2 green onions/scallions, thinly sliced
  8. 1 clove garlic, peeled and minced
  9. 1 English hothouse cucumber, ends removed and sliced thinly
Instructions
  1. Prepare the brining liquid by combining the vinegar, water, sugar, and salt in a saucepan. Simmer gently over medium heat until the salt and sugar are fully dissolved. Remove the pan from heat and set aside.
  2. To a clean quart sized canning jar, add the jalapeño pepper, ginger, onion, and garlic. Add the cucumber slices, filling the jar and pressing lightly if needed to fit as many cucumber slices as possible into the jar. Slowly pour the brining liquid into the jar to cover the cucumbers slices.
  3. Cover the jar and refrigerate until ready to use. The flavor of these pickles will be delicious after a few hours chilling in the refrigerator.
Notes
  1. These pickles should be stored in the refrigerator and used within 14 days. I often use a splash of the pickling liquid to brighten salad dressing, fresh slaw, or a batch of egg salad. With just a spoonful, the flavor of these dishes gets a great boost.
Adapted from Curtis Stone's Spicy Ginger Pickles
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Permanent link to this article: http://1840farm.com/2016/03/spicy-ginger-and-garlic-quick-pickles/

Curried Cauliflower

Curried Cauliflower at 1840 FarmI’m having a bit of a love affair with curries right now.  I just can’t seem to get enough of the earthy, spicy flavor of curry this winter.  Luckily, my family loves curry as much as I do, so curries seem to be finding their way on to our dinner plates on a regular basis.

This recipe is simple to prepare and full of that amazing flavor of curry with earthy notes from turmeric paired with the brightness of ginger and garlic and balanced with the creamy richness of coconut milk.  The sauce accentuates the natural flavor of the cauliflower without masking it.  One bite and you’ll be dreaming of ways to add this dish to your menu plans each and every week!

Curried Cauliflower
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Ingredients
  1. 1 large head cauliflower
  2. 1 Tablespoon coconut oil
  3. 1 Tablespoon chili paste
  4. 2 cloves garlic, minced
  5. 1 Tablespoon fresh ginger, minced
  6. 8 ounces coconut milk
  7. 2 Tablespoons curry powder
  8. 2 teaspoons turmeric powder
  9. 1 Tablespoon fresh lemon juice
  10. salt and pepper to taste
Instructions
  1. Prep the cauliflower by dividing the head into similarly sized florets. I like to cook relatively small pieces, making them bite sized. I find that they cook quickly and evenly and don’t require being cut at the table before eating.
  2. In a large skillet over medium heat, sauté the cauliflower florets in coconut oil for 6-8 minutes, until they begin to soften and brown slightly. Add the chili paste, garlic, and ginger, cooking briefly to warm, approximately one or two minutes. Add the coconut milk, curry powder, and turmeric, stirring to combine.
  3. Bring the mixture to a simmer before reducing the heat to low. Simmer for a few minutes to allow the flavors to meld. Taste for seasoning, adjusting as needed. Lemon juice can be added to increase the brightness in the dish if desired.
  4. Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm naan or pita bread.
Notes
  1. This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can increase the ratio of coconut milk if you prefer your cauliflower to have more curry sauce or if you are serving over rice. Feel free to experiment, adjust, and add your favorite flavors to this dish. Make it your own and enjoy every flavorful bite!
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Permanent link to this article: http://1840farm.com/2016/02/curried-cauliflower/

Farmhouse Style Valentine’s Day Favorites

ValentineBasket Card RecipeHere at 1840 Farm, we’re counting down the days until Valentine’s Day.  We’ve been making dozens of our heart shaped baskets and sending them on their way to customers from coast to coast.  We’ve also been dreaming of getting into the farmhouse kitchen to make up a few of our favorite Valentine’s Day treats.   Now I just have to decide which recipe to make first!

We have highlighted our favorite Valentine’s Day recipes in the photo gallery below.  These are the recipes we love to share with friends and family to celebrate the holiday that is all about taking time to tell those people near and dear to you just how important they are.  From dark chocolate butter cookies and brownies to delicious buttercream frosting flavored with a bit of a great stout beer, you’re sure to find something to put a smile on your Valentine’s face.

You can access any of the posts by clicking on the photos below. Happy Valentine’s Day!

 

 

Permanent link to this article: http://1840farm.com/2016/02/valentinesday/

Baked Pizza Dip

 Baked Pizza Dip at 1840 FarmBaked Pizza Dip at 1840 FarmWho doesn’t love pizza? It’s difficult to top the combination of gooey cheese, savory tomato sauce, and your favorite toppings. Pizza is always a hit here whether it is of the homemade, local pizzeria, or takeout variety. I knew that a bubbly, gooey baked pizza dip would be something that we would all love.

After a little experimenting with cheeses, sauces, and toppings, we settled on our favorites and started assembling our dip. It was simple to put together and ready to bake in about twenty minutes. After another twenty minutes in the oven, it was bubbling and ready to serve. It smelled delicious and filled the entire farmhouse with its intoxicating aroma.

I served the dip with slices of warm Italian bread and garlic bread. It was delicious on both. The combination of the smooth cheese and tangy tomato sauce were perfect. Everyone came back for more. It was so good that we were talking about making it again before we had even finished it.

This recipe would be perfect for a comforting snack on a snowy afternoon, a get together with friends, or an easy party appetizer. On Super Bowl weekend, it may come in handy!

Baked Pizza Dip
This dip deconstructs pizza, allowing you to bake up a bubbly, gooey dish of the cheese and sauce normally found on your favorite pizza. It is delicious served with sliced bread, garlic bread, or your favorite thick crackers or pita chips. Because the bread or crackers are served on the side, this would be the perfect pizza treat for families that avoid gluten when served with your favorite gluten free bread. It can also be tossed with freshly cooked pasta for a delicious, comforting meal. I like to make my own tomato sauce for this recipe. You can use one to one and a half cups of your favorite tomato sauce with equally delicious results.
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For the sauce
  1. 1 Tablespoon olive oil
  2. 2 cloves garlic, minced
  3. 2 Tablespoons tomato paste
  4. 14 ounces tomato sauce/puree
For the dip
  1. 8 ounces cream cheese, softened
  2. 8 ounces ricotta cheese
  3. 8 ounces mozzarella cheese, shredded
  4. 1 ounce Parmesan cheese, grated
  5. assorted pizza toppings if desired
  6. dried oregano
  7. Italian bread, garlic bread, or your favorite crackers for serving
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small pan over medium heat, sauté the garlic for one minute. Add the tomato paste and stir to cook briefly, approximately one to two minutes. Add the tomato sauce and stir to combine. Reduce the heat to low and simmer to thicken slightly, stirring occasionally. Taste for seasoning, adding salt and pepper as needed.
  3. In a medium bowl, combine the softened cream cheese and ricotta. Stir until the mixture is smooth. Transfer to an oven safe casserole dish, spreading to evenly cover the bottom. Sprinkle half of the mozzarella cheese over the ricotta mixture.
  4. Top the cheesy layer with the tomato sauce, distributing it evenly. Sprinkle the remaining mozzarella over the tomato sauce. Top with the Parmesan cheese and your favorite pizza toppings. Sprinkle a bit of dried oregano over the top.
  5. Transfer the dish to the oven and bake for 15-20 minutes. The mixture will become bubbly and slightly browned on top. Your bread can be warmed for a few minutes in the same warm oven.
  6. Remove the bubbly dip from the oven. Allow to cool slightly as you slice and plate the bread. The dip can be served family style from the casserole dish or in small bowls or ramekins for dipping. Enjoy!
Notes
  1. ©1840 Farm. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!

 


 

Permanent link to this article: http://1840farm.com/2016/02/baked-pizza-dip/

Jelly Doughnut Muffins

Jelly Doughnut Muffins at 1840 FarmThe other day, my son mentioned that he would love to have jelly donuts for breakfast over the weekend. It’s a seemingly simple request with a delicious treat for the whole family. Unfortunately, his food request isn’t quite that simple here at our house.

With food allergies to contend with, certain foods are incredibly difficult for us to purchase. We’re incredibly fortunate to have discovered what I think are the most delicious donuts on earth at Holy Donut. We’re even luckier that they don’t use any peanuts or other nuts in their bakery, so we can safely enjoy their amazing donuts here at home. Of course, it isn’t always possible for us to take a two and a half hour road trip to pick up donuts. If Portland, Maine was a little closer to home, their donuts might be on our breakfast table every weekend.

I have made homemade donuts before, but this time I decided to move in a different direction. I remembered having an old recipe from Fine Cooking Magazine for a doughnut muffin from Downtown Bakery & Creamery in California. I had been holding on to that recipe for several years. These muffins are often talked about in food magazines and television shows. I’ve seen them chosen as the “favorite” bite of many famous foodies. Now it was my turn to try them.

JellyDonutMuffinWMEverything I read mentioned that these muffins had the taste and texture of a great cinnamon sugar cake doughnut without the need for me to roll out the dough, cut out the doughnuts, and fry them in oil before serving. Better yet, the batter could be prepared and stored in the refrigerator for several days, allowing me to bake fresh muffins for days to come.

I reasoned that the muffins could only be made better by adding a spoonful of homemade jelly inside before serving. My son would enjoy the flavor of jelly donuts and we’d get to try out a recipe for a muffin that is so beloved by those who line up to buy them at Downtown Bakery.

The recipe was simple to prepare. I baked them each day for four days. The fresh muffins on the fourth day were every bit as delicious as those prepared on day one. Each morning, my family couldn’t stop commenting about how amazing they were. Without jelly, they taste like the world’s best coffeecake in muffin form. With a bit of our homemade jelly, jam, or marmalade spooned into the center, they deliver jelly doughnut flavor with every single bite.

My son loved these muffins as much as I hoped he would. This recipe is definitely the path to a sweeter weekend for the whole family and an easy treat for me to add to our farmhouse table at breakfast time. Because the batter can be made ahead of time, I can prepare the batter on Friday and then bake them each weekend morning for our breakfast.  While they bake in the oven, I can accomplish my morning farm chores and start enjoying my first cup of coffee. As they cool on the counter, I’ll struggle to decide what sort of filling I want to enjoy. No matter what I chose, they’re bound to be delicious!

Jelly Doughnut Muffins
Yields 16
I love to bake these muffins in my extra-large muffin pan. The large, fluffy muffins are beautiful and perfect for filling with our favorite homemade jam, jelly, or marmalade. I bake enough for the crowd and serve them with a full array of our homemade preserves, allowing each person to choose their favorite filling. If you prefer, you could bake your muffins in a standard sized muffin pan. Simply reduce the baking time, checking the muffins after fifteen minutes to ensure that they don’t overbake.
Print
For the muffins
  1. 8 ounces (2 sticks) butter, softened and cubed
  2. 1 ¾ cup granulated sugar
  3. 4 ounces (1/2 cup) oil (any neutral tasting oil will do)
  4. 1 Tablespoon vanilla extract
  5. 4 large eggs
  6. 6 cups All-purpose flour
  7. 5 teaspoons baking powder
  8. ½ teaspoon baking soda
  9. 1 ¾ teaspoon salt
  10. 1 teaspoon ground cinnamon
  11. 1/3 cup buttermilk
  12. 1 2/3 cup whole milk
For the topping
  1. melted butter for brushing on warm muffins
  2. ½ cup granulated sugar
  3. 1-2 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line the cavities of a muffin tin with paper liners. You can also use silicone cupcake liners if you prefer. Set aside as you prepare the batter.
  2. Using a mixer, beat the butter and sugar in a large bowl until creamy. Add the oil and vanilla extract, mixing briefly to incorporate. Add the eggs and beat until the mixture is smooth.
  3. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Use a whisk to blend and aerate the dry ingredients.
  4. In a small bowl or measuring cup, combine the buttermilk and whole milk.
  5. Add approximately one third of the dry ingredients to the butter mixture. Slowly mix to incorporate. Add half of the milk/buttermilk and mix gently. Repeat until all of the dry and wet ingredients have been fully incorporated. Take care not to overmix. Stop the mixer as soon as the batter is smooth. Overmixing will encourage the gluten in the flour to develop, creating a chewy muffin rather than the flaky, light muffin we’re trying to create.
  6. Scoop around ½ to 2/3 cup batter into each lined muffin tin. I use an ice cream scoop, adding two scoops of batter to each liner. The batter should be almost even with the top of the liner.
  7. Transfer the muffin pan to the preheated oven. Bake for 30-40 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of the muffin comes out with small crumbs attached.
  8. Remove the baked muffins from the oven. Allow them to cool for a few minutes as you prepare the cinnamon sugar topping.
  9. In a small bowl, melt a few tablespoons of butter. In a second small bowl, combine the granulated sugar and cinnamon, adjusting the amount of cinnamon based on your preferences.
  10. Brush or dip each warm muffin in the melted butter. Dip the butter topped muffins in the cinnamon sugar or spoon the cinnamon sugar on top, allowing the cinnamon sugar to adhere to the top of each muffin. Set the muffins aside to cool slightly.
  11. At this point, the muffins can be allowed to cool to room temperature and stored in an airtight container before serving. The batter can also be held for several days in the refrigerator, baking fresh muffins for breakfast each morning.
  12. Right before serving, use a small paring knife or apple corer to remove a small portion of the center of the muffin. Spoon a teaspoon of your favorite jam, jelly, or marmalade into the cavity before serving your Jelly Doughnut Muffins. Enjoy!
Adapted from Fine Cooking Magazine
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

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We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2016/02/jelly-doughnut-muffins/

French Toast Bread Pudding

French Toast Bread Pudding at 1840 FarmFrench Toast Bread Pudding with a cup of hot coffee is one of my favorite ways to begin our Sunday mornings here at 1840 Farm. It’s tough to beat a dish that tastes this delicious and can be put together the night before. Humble day old bread never had it so good.

This recipe combines the flavor of French Toast with the texture and ease of bread pudding. Every cube of bread soaks up the eggy custard, puffing up as it bakes, creating both soft and crunchy textures. This dish has everything: beauty, flavor, texture, and the assumption that you must have spent hours in the kitchen creating such a delicious, comforting dish. Knowing that you didn’t just might make it taste even better.

This recipe is delicious and great for a crowd. Because all of the prep work is done the night before, I can spend my time enjoying the family and friends gathered for breakfast or brunch the next morning. I love knowing that something so delicious is baking in the oven while I’m enjoying the coffee and company around our farmhouse table. As the intoxicating aroma fills the farmhouse, we all become eager to dig in and taste that first delicious bite.

While the ingredients in this recipe are simple, the results are amazing. Each bite of bread is filled with the rich flavor of fresh eggs and earthiness of vanilla. As it bakes in the oven, the caramel beneath the bread cubes becomes thick and luscious. This really is a recipe where the finished dish is definitely greater than the sum of its parts. Believe me, you’ll serve this once to your family and friends and they will keep coming back for more!

French Toast Bread Pudding
Serves 8
This recipe combines the flavor of French Toast with the texture and ease of bread pudding. Every cube of bread soaks up the eggy custard, puffing up as it bakes, creating both soft and crunchy textures. This dish has everything: beauty, flavor, texture, and the assumption that you must have spent hours in the kitchen creating such a delicious, comforting dish. Knowing that you didn’t just might make it taste even better.
Print
Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 5 large eggs
  2. 6 ounces half and half
  3. 6 ounces whole milk
  4. 1 Tablespoon vanilla extract
  5. 1 Tablespoon Grand Marnier
  6. 1 large French baguette
  7. 4 ounces (1 stick) butter, cubed
  8. 1 cup (192 grams) brown sugar
  9. 1 Tablespoon honey
  10. 1/8 teaspoon sea salt
Instructions
  1. In a large bowl, whisk together the eggs, half and half, milk, vanilla extract, and Grand Marnier. Using a serrated knife, cut the bread into 1 inch cubes. Add the bread cubes to the egg mixture and stir gently with a spatula to coat each cube. Allow the bread to rest in the egg mixture as the caramel is prepared.
  2. In a small pan over medium heat, melt the butter. Add the brown sugar, honey, and salt. Stir over medium heat until the mixture is smooth. Remove the caramel from heat.
  3. Transfer the caramel to a large oven safe casserole dish (I use my lasagna pan). Spread the caramel to fully cover the bottom of the pan. Using a spatula, gently transfer the soaked bread cubes to the pan, distributing them to evenly fill the pan and cover the caramel. Cover the pan and refrigerate overnight.
  4. In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the pan from the refrigerator and place on a large baking sheet. When the oven has come up to temperature, place the pan in the oven and bake uncovered for 30-35 minutes. When the bread is perfectly baked, it will be puffed and golden on the edges.
  5. Remove the pan from the oven, pour the coffee, and serve. I like to use a large spatula to remove a serving from the baking pan. By turning the spatula upside down to plate the bread pudding, the gooey caramel will be on top, making its way through the bread cubes to the plate below. It’s a feast for the eyes and the taste buds. Enjoy!
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2016/01/french-toast-bread-pudding/

Brown Butter Marshmallow Rice Cereal Treats

Brown Butter Marshmallow Rice Cereal Treats at 1840 Farm

Who doesn’t love a rice cereal treat? It’s the perfect blend of sweet, gooey marshmallow and crisp rice cereal. From children to adults alike, the sight of a pan of these treats puts a smile on everyone’s face.

I like these treats, but I’ve always felt that they needed a little something. So many of them have but one flavor: sweet. I love marshmallow flavor as much as the next person, but I wanted something to balance it out, give it more depth and make me want more.

One day as I was making a batch of these treats, I left the butter on a bit too long. Suddenly, the farmhouse kitchen was filled with the delightful aroma of brown butter. I wondered if brown butter might be exactly the flavor I was looking for and continued on, making a pan of treats and cutting one immediately to see if I had happened upon a delicious combination by pure luck.

One bite later, I knew that I had. The flavor was sweet and slightly salty, with the rich buttery flavor that brown butter is famous for. This was a treat that was greater than the sum of its parts. It was perfect and I couldn’t wait for my family to have a bite and weigh in.

They loved the combination just as much as I did, so a new family favorite recipe was born. I haven’t made marshmallow rice cereal treats any other way since then. Here’s hoping that you won’t dream of making them any other way once your friends and family have had a bite of your first pan of these!

Brown Butter Marshmallow Rice Cereal Treats
Serves 8
Forget about the standard marshmallow rice squares. These are just as easy to make and so much more flavorful. Grownups will clamor for seconds right along with the kids. They're really that delicious!
Print
Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. ½ cup butter (1 stick) divided into two equal portions
  2. 10 ounces mini marshmallows (1 cup reserved)
  3. 5 cups crisp rice cereal
  4. 1 Tablespoon vanilla extract
  5. 1/8 teaspoon sea salt
Instructions
  1. In a small bowl, measure out 1 cup of the mini marshmallows and 5 cups of crisp rice cereal. Line a 9x9 baking pan with parchment paper or waxed paper to prevent the treats from sticking to the pan. Set aside.
  2. Make the brown butter by adding half of the stick of butter to a large pot over medium heat. After the butter melts, you will notice that the milk solids will begin to separate. Continue to cook, stirring occasionally to allow those solids to brown slightly. You will notice a slight change in color and aroma. Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking.
  3. Reduce the heat to low and add the remaining butter. This will cool the pan and stop the brown butter from cooking, preventing the solids from burning. Once all of the butter has melted, add the bag of marshmallows (less the cup that has been removed) to the pan. Stir until the marshmallows and butter have combined to create a melted, smooth mixture. Add the vanilla extract and salt, stirring to fully combine. Remove the pan from the heat.
  4. Add the crisp rice cereal and reserved mini marshmallows in a single addition, stirring with a spatula until it is fully combined and the melted butter marshmallow mixture evenly coats the cereal. Transfer the entire mix to the lined pan. Using the back of the spatula, press the warm mixture to the edges of the pan, smoothing the top to create an even pan of treats.
  5. Allow the treats to cool slightly before cutting into squares and serving. They’re delicious on their own or paired with coffee or hot chocolate.
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
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Permanent link to this article: http://1840farm.com/2016/01/brownbuttermarshmallowcerealtreats/

Curried Chickpeas

Curried Chickpeas at 1840 Farm

We’re only weeks away from the Big Game, the biggest football game of the calendar year. Football fans will be planning gatherings with family and friends to watch the game and enjoy fun food while doing so.

We’ll do the same, making our favorite snack foods to nibble on during the pregame until the last seconds tick off on the game clock. While we haven’t decided on the final menu, I know that we’ll probably have grilled burgers and sausages, perhaps a pot of chili, and these delicious curried chickpeas.

When entertaining, I love to depend on recipes that can be prepared ahead, and those that pair well with a variety of other recipes. These chickpeas are just that sort of recipe. They develop a deep flavor when allowed to rest in the refrigerator for a few hours or overnight before serving. They make a great, flavorful side dish for grilled meats, and offer a great vegetarian option for those who prefer not to eat meat.

I prepare a large batch of these chickpeas the day before the Big Game. If we have enough of them leftover, I have been known to serve them over steamed rice for dinner the next night or I often puree them with a bit of olive oil, tahini, and lemon juice to make a delicious curried hummus. No matter how I reimagine them, they’re always delicious.

One of our favorite brands, Mezzetta, is celebrating the Big Game by holding their Homegating MVP (Most Valuable Pepper) Sweepstakes.  You can enter to win an amazing collection of prizes from Mezzetta.  You can enter to win:

Grand Prize (one winner will be selected)
55” 4K LED TV
The Mezzetta Homegating Party Pack (Mezzetta branded football, blanket, four pint glasses, cooler, party tray, cocktail napkins, and a jar each of Mezzetta Whole Golden Greek Peperoncini, Deli-Sliced Tamed Jalapeños, Deli-Sliced Mild Pepper Rings, Sliced Golden Greek Peperoncini, Roasted Bell Peppers and Deli-Sliced Roasted Bell Pepper Strips.

Runner Up Prizes (ten winners will be selected)
The Mezzetta Homegating Party Pack (Mezzetta branded football, blanket, four pint glasses, cooler, party tray, cocktail napkins, and a jar each of Mezzetta Whole Golden Greek Peperoncini, Deli-Sliced Tamed Jalapeños, Deli-Sliced Mild Pepper Rings, Sliced Golden Greek Peperoncini, Roasted Bell Peppers and Deli-Sliced Roasted Bell Pepper Strips.

After you’ve entered to win, you can find a great group of recipes perfect for game day.  I can’t wait to try the Italian nachos they shared in this video! Be sure to enter before January 26, 2016.  Good luck to all who enter!

Curried Chickpeas
I prepare a large batch of these chickpeas each time I make them. If we have enough of them leftover, I have been known to serve them over steamed rice for dinner the next night or I often puree them with a bit of olive oil, tahini, and lemon juice to make a delicious curried hummus. No matter how I reimagine them, they’re always delicious.
Print
Ingredients
  1. 8 cups chickpeas, cooked and drained
  2. 1 Tablespoon olive oil
  3. 1 large onion, diced
  4. 6 cloves garlic, minced
  5. ¼ cup Mezzetta Roasted Red Bell Peppers, drained and chopped
  6. 2 Tablespoons sundried tomatoes packed in oil, drained and chopped
  7. 1 Tablespoon tomato paste
  8. 1 Tablespoon chili paste
  9. 8 ounces coconut milk
  10. 8 ounces bone broth or stock
  11. 2 Tablespoons curry powder
  12. 2 teaspoons turmeric powder
  13. 2 Tablespoons fresh lemon juice
  14. salt and pepper to taste
Instructions
  1. In a large pot over medium heat, sauté the onion in olive oil until translucent. Add the garlic, peppers, and sundried tomatoes, cooking briefly to warm, approximately one or two minutes. Add the tomato paste, chili paste, coconut milk, and broth, stirring to combine.
  2. Bring the mixture to a simmer before reducing the heat to low. Add the curry, turmeric, lemon juice, and drained chickpeas. Stir to combine and simmer for 20 minutes. Taste for seasoning, adjusting as needed.
  3. Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm pita bread.
Notes
  1. I prefer to cook dried chickpeas for this recipe, using two pounds of them which leaves me with a few extra to use in other dishes. You could substitute canned chickpeas if you prefer, using 4-5 cans which have been rinsed and drained.
  2. This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can vary the ratio of coconut milk to bone broth if you prefer a creamier curry or one with more of a broth base. Feel free to experiment, adjust, and add your favorite flavors to this dish. Make it your own and enjoy every flavorful bite!
1840farm.com http://1840farm.com/

 


We’re thrilled to have the opportunity to share one of our favorite brands with our readers.  1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion and identity.  Compensation received from sponsors will not influence the topics or posts made on this blog.  Sponsored posts will be clearly labeled as such. 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. Samples of the products that I review are 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.

Permanent link to this article: http://1840farm.com/2016/01/curried-chickpeas/

Farmhouse Style Cast Iron Skillet Meatloaf

Farmhouse Style Cast Iron Skillet Meatloaf

In my book, there’s nothing more comforting on a cold winter’s night than meatloaf and mashed potatoes. If that meatloaf can be prepared in a cast iron skillet, all the better. Comfort food from a cast iron skillet is just the sort of farmhouse style comfort food my family clamors for on a wintry New England day.

A cast iron skillet is perfectly suited for making meatloaf. It holds the heat well, ensuring that the meatloaf bakes evenly. The same skillet can be used to sauté the vegetables and herbs that will be incorporated into the meatloaf before being used to bake the meatloaf in the oven. Reducing the number of dishes I need to use and clean while prepping dinner is always a welcome development in my kitchen.

Once you’ve made this cast iron skillet meatloaf, you’ll be left wondering why you ever baked meatloaf in a loaf pan. My loaf pan may be feeling a bit lonely, because I’ve never made meatloaf in that pan since discovering that I could bake it so perfectly in my cast iron skillet!

Farmhouse Style Cast Iron Skillet Meatloaf
Serves 6
I like to incorporate Italian sausage into the ground beef or buffalo that I use in this recipe. The combination results in a wonderfully seasoned, delicious meatloaf. If you like more spice, you could certainly use spicy Italian sausage with equally delicious results. I often double this recipe and use my large 12 inch cast iron skillet to bake a larger meatloaf. Then I am able to look forward to serving leftovers the next night. Like most savory dishes, this meatloaf is even more delicious the second night!
Print
Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 Tablespoon lard
  2. 1 Large onion, finely diced
  3. 3 garlic cloves, minced
  4. 1 teaspoon dried thyme
  5. 1 teaspoon dried rosemary
  6. 8 ounces Italian sausage, removed from the casing
  7. 16 ounces ground grass fed beef or buffalo
  8. 1 Tablespoon tomato paste
  9. 1/3 cup old fashioned oats
  10. 2 large eggs
  11. 2 ounces mozzarella cheese, shredded
  12. ¼ cup ketchup
  13. 1 Tablespoon soy sauce
  14. 1 Tablespoon brown sugar
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Warm an 8-9 inch cast iron skillet over medium heat. Add the lard, swirling the pan to coat the bottom surface of the skillet. Add the onions and cook until translucent. Add the garlic, thyme, and rosemary, stirring for one minute to prevent the garlic from burning. Remove the pan from the heat.
  3. In a large bowl, combine the ground beef or buffalo with the Italian sausage that has been removed from its casing. Add the tomato paste, sautéed onion mixture, oats, and eggs. Mix to fully combine the ingredients.
  4. Transfer about half of the mixture to the cast iron skillet, pressing to evenly cover the bottom of the skillet. Sprinkle the shredded mozzarella cheese over the top before covering with the remaining ground meat mixture. Press the meat mixture to the edges of the skillet. The mixture should reach the edges of the skillet and be an even thickness to ensure that it will bake evenly.
  5. In a small bowl, combine the ketchup, soy sauce, and brown sugar. Spread this mixture over the top of the ground meat. Transfer the skillet to the warm oven and bake for 50 to 60 minutes. When the meatloaf is finished, it will begin to pull away from the edges of the pan and register at 160 degrees on a meat thermometer.
  6. Remove the meatloaf from the oven and allow to cool for five minutes before slicing into wedges and serving. We love to enjoy this meatloaf with Colcannon Style Mashed Potatoes. The combination of meatloaf, potatoes, and cabbage is a favorite at our farmhouse table.
1840farm.com http://1840farm.com/

 

 


 

To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


Permanent link to this article: http://1840farm.com/2016/01/farmhouse-style-cast-iron-skillet-meatloaf/

Deep and Dark Chocolate Brownies

Deep and Dark Chocolate Brownies BrandedWhen we need a warm and comforting dessert, this brownie recipe immediately comes to mind. I’d love to take credit for baking them, but these are my daughter’s triumph. She began making them a few years ago and quickly became the brownie baker in our family.

We enjoy these amazing brownies all year long, but they’re especially popular during the deep, dark New England winter. When the snow is falling outside and the temperatures are cruel, comfort food is needed. A warm brownie packed with chocolate is just what the doctor ordered on those dark days.

This recipe is simple to follow and the results are delicious. The brownies are fudgy and packed with chocolate flavor. They can easily be adapted to include different types of additions, making the possibilities nearly endless.

No matter what you choose to add to this recipe, I can promise that the results will be delicious. Your family and friends will come to request these fabulous brownies as much as our family and my daughter’s friends do. Prepare to become the brownie baker in your family once they’ve had a taste of these delicious brownies!

Deep and Dark Chocolate Brownies
We keep this brownie recipe interesting by including a variety of different additions. You can add in 2 cups of your favorite brownie mix-ins from chocolate chips to flavored baking chips, nuts, or even coarsely chopped candies that bake well. This holiday season, we found ourselves using 1 cup of bittersweet chocolate chips and 1 cup of chopped Hershey’s Candy Cane KISSES. The results were festive, beautiful, and delicious!
Print
Ingredients
  1. 4 ounces (1 stick) butter, softened and cubed
  2. 192 grams (1 cup) granulated sugar
  3. 1 Tablespoon homemade vanilla extract
  4. 2 large eggs
  5. 60 grams (1/2 cup) All-purpose flour
  6. 40 grams (1/2 cup) cocoa powder
  7. ¼ teaspoon baking soda
  8. ¼ teaspoon sea salt
  9. 2 cups chocolate chips, flavored baking chips, or other delicious additions
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper to prevent the brownies from sticking to the pan as they bake.
  2. Combine the softened butter and sugar in a large mixing bowl. Using a mixer, beat until the mixture is smooth and creamy before adding the vanilla extract. Add the eggs and beat to fully incorporate.
  3. In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Add your chosen chocolate chips or other additions and stir lightly to evenly distribute them throughout the dry ingredients.
  4. Add the dry ingredients in a single addition to the butter mixture. Beat just long enough to fully incorporate the dry ingredients. Take care not to overmix.
  5. Using a spatula, transfer the batter to the prepared baking pan. The batter will be very thick. Spread the batter to evenly cover the bottom of the pan.
  6. Bake in the preheated oven for 25-30 minutes or until just set. Because of their fudgy texture and high chocolate content, the brownies can seem underbaked. Once they have cooled to room temperature, they will set up nicely. Resist the urge to overbake them and you’ll be rewarded with delicious fudge like brownies.
  7. Allow the brownies to cool to room temperature. If desired, sprinkle lightly with powdered sugar or top with a scoop of vanilla ice cream before serving. Enjoy!
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/

To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2015/12/deep-and-dark-chocolate-brownies/

Leftover Thanksgiving Turkey and Potato Hash

Leftover Thanksgiving Turkey Hash in a Cast Iron Skillet at 1840 FarmIn my opinion, Thanksgiving leftovers don’t get the respect they deserve.  A feast on Thursday can produce enough leftovers for an entire weekend of delicious meals and sandwiches.  Any leftover turkey can be transformed into something completely new and delicious with very little effort.

I originally started making a Cast Iron Skillet Pork and Potato Hash with leftovers from our Beer and Brown Sugar Braised Pork.  It was always a hit at our family table and became just as popular as the pork we enjoy the first night for dinner.  Soon, we were making braised pork with this hash in mind and eagerly anticipating the second night’s delicious dinner.

It stood to reason that leftover Thanksgiving turkey would be just as delicious when transformed into hash.  It was.  Year after year, this hash is just as popular as the pork version we enjoy.  It’s also a dish that celebrates those Thanksgiving leftovers while creating something completely different to serve at our family table.

I hope that your family will enjoy it just as much as mine does!

 

Leftover Thanksgiving Turkey and Potato Hash
This recipe makes use of one of my favorite pans: a cast iron skillet. I like to use my Lodge 12 inch cast iron skillet when preparing this hash. If your skillet is smaller, you can reduce the proportions to fit your pan. I love to use homemade bone broth for this recipe when I have it on hand, but an equal amount of good quality stock can be used. If you have any roasted carrots, parsnips, or other root vegetables leftover from your Thanksgiving feast, add them in. The results will be completely new and delicious!
Print
Ingredients
  1. 1 Tablespoon butter
  2. 1 large onion, diced
  3. 3 cloves garlic, minced
  4. 2 ½ pounds potatoes, washed and cut into ½ inch cubes
  5. ¼ teaspoon dried thyme
  6. 12 ounces homemade bone broth or good quality stock
  7. 8 ounces shredded turkey
  8. 2 ounces heavy cream
  9. salt and pepper to taste
  10. 2 ounces smoked cheddar, grated
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven.
  2. Heat a large cast iron skillet over medium high heat. Add the butter to the hot pan and swirl to coat the bottom surface. Add the onion and cook until almost translucent, about five minutes. Add the garlic and cook one minute before adding the potatoes to the pan, stirring to combine.
  3. Add the thyme and bone broth to the pan. Bring the liquid to a simmer. Cover the pan and reduce the heat to low. Cook for 10 minutes undisturbed.
  4. Remove the cover and stir the mixture. The potatoes should have begun to soften and absorbed some of the liquid. Add the turkey and heavy cream to the pan and stir to combine. Taste for seasoning, adding salt and pepper to taste. Press the mixture firmly into the pan and top with the grated cheddar. Transfer the skillet to the warm oven.
  5. Cook the hash for ten minutes. Check the potatoes for doneness before turning on the broiler. Broil for two minutes to brown the top surface of the hash. Remove from the oven and serve hot.
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/2015/11/leftover-thanksgiving-turkey-hash/

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