Tag Archive: food

Farmhouse Kitchen Chocolate Chip Cookies and a Cookbook Review

Farmhouse Kitchen Chocolate Chip Cookies at 1840 FarmI have long believed that any day can be made better with a homemade cookie.  If the cookie happens to a perfectly made chocolate chip cookie still warm from the oven, all the better.  While I make many different types of cookies in our farmhouse kitchen, this chocolate chip cookie recipe is hands down our favorite.Cookie Love

This recipe was inspired by a cookbook I was sent to review for our readers.  I was ready to love this book immediately based on the delicious cookies shown on the cover.  Any book titled “Cookie Love” has my attention from the first page.

Cookie Love by Mindy Segal and Kate Leahy is filled with 60 intriguing cookie recipes from drop cookies to shortbread, sandwich, rugelach, and bars.  These aren’t the same recipes you’ve seen over and over again.  When I turned to page 23 and discovered a recipe for Smoky Bacon Candy Bar Cookies, I stopped in my tracks.

When I accept a cookbook to review, I like to select a recipe to test before sharing the cookbook with you.  To me, it seems like the best way for me to review a cookbook.   If the recipe doesn’t have clear instructions or produces something that doesn’t pass my family’s taste test, I don’t feel like I can encourage you to add it to your cookbook collection.

So, as I read through Cookie Love, I gave thought to which recipe I should choose for my review.  Smoky Bacon Candy Bar Cookies were definitely on the list, but I didn’t have all of the ingredients on hand.  A recipe for homemade Milanos definitely caught my eye.  Due to food allergies, my family can’t safely purchase the store bought version, so making a homemade take on these classics was very appealing.  There were so many beautiful photos of scrumptious looking cookies that it was a very difficult task to choose the first recipe to attempt.

WonderMixCookiesWMIn the end, I went with the Classic Chocolate Chip Cookie.  I was drawn to the story behind this recipe and the fact that my family would be sure to enjoy taste testing a batch of chocolate chip cookies.   I was right.  They loved these cookies and happily tasted one after another before giving them a collective thumbs up.

Since then, I have adjusted the recipe slightly, adding more of our homemade vanilla extract to deepen the vanilla flavor and reducing the salt called for in the original recipe.  I also like to reduce the baking temperature and slightly increase the baking time.  Doing so encourages the butter in the dough to melt a bit, spreading out to create a cookie that is thin and crisp around the edge and soft and chewy in the middle. 

These cookies are so popular with my family, that I keep our freezer stocked with balls of cookie dough that can be baked at a moment’s notice.   I allow the frozen dough to warm up as the oven preheats and then pop them in the oven.  With a few extra minutes added to the baking time, the cookies are perfectly baked and we can enjoy warm, gooey chocolate chip cookies in less than 20 minutes.

Cookie Love also includes helpful tips for choosing ingredients, mixing, shaping, and baking cookies.  I can’t wait to try a few more recipes here in the farmhouse kitchen.  Now I just have to decide which recipe to try next!

You’ll find Cookie Love listed in our Amazon Affiliate shop along with a full collection of my favorite cookbooks. You can also learn more about the book and its author by visiting the publisher’s site.  If you’re on the hunt for a new great cookbook, you can read more of my cookbook reviews and recipes inspired by my favorite cookbooks.

Farmhouse Kitchen Chocolate Chip Cookies
Yields 36
I like to use bittersweet chocolate chips in this recipe, but you can substitute your favorite chocolate chips or chunks. I often replace ½ - 1 cup of the All-purpose flour with an equal amount of our home milled whole wheat flour. The freshly milled flour adds a lovely bit of texture and earthly flavor to the finished cookies.
Write a review
Print
Ingredients
  1. 1 cup (8 ounces) butter, softened and cubed
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 2 large eggs
  5. 1 Tablespoon vanilla extract
  6. 2 ½ cups All-purpose flour
  7. 1 teaspoon salt
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. 8 ounces (2 generous cups) chocolate chips
Instructions
  1. Place the cubed butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the sugar and brown sugar before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
  2. Add the eggs and vanilla extract to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
  3. In a small bowl, combine the flour, salt, baking powder, baking soda, and chocolate chips. Stir to mix the dry ingredients.
  4. Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. This should only take 30-60 seconds depending on the strength of your mixer. Take great care not to overmix the dough. Mixing develops the gluten in the flour and overmixing will encourage the dough to become tough.
  5. Transfer the dough to a covered container for storage in the refrigerator. Allow the dough to chill for a few hours or overnight. I often make a batch of dough and keep it in the refrigerator, baking a single evening’s cookies each night. Portioned balls of dough can also be frozen on a small tray and then transferred to a freezer bag for long term storage. Frozen dough can be baked by simply adding a few minutes to the baking time.
  6. When you are ready to bake some or all of the cookies, preheat the oven to 325 degrees Fahrenheit and position the oven racks to the top and bottom third of your oven. Line two baking sheets with parchment or a Silpat style liner.
  7. Create balls of dough using heaping 1 ½ Tablespoons (approximately 1 ounce or so). Place six balls on each baking sheet, spacing evenly to prevent the cookies from touching as they bake. Bake for 14-16 minutes, until the cookies have flattened and browned. Rotating the baking sheets halfway through the baking time will help to ensure that the cookies are evenly baked.
  8. Remove the cookies from the oven, allowing them to cool for a few minutes. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk.
Notes
  1. Baked cookies can be stored in an airtight container at room temperature for several days. Dough can be refrigerated for one week and frozen for several months.
Adapted from Cookie Love by Mindy Segal with Kate Leahy
1840farm.com http://1840farm.com/

 Farmhouse Kitchen Chocolate Chip Cookies Group


 

The book reviewed in this post was sent to me free of charge by the Blogging for Books Program in order to allow me to evaluate its use here at 1840 Farm. The book that I reviewed was sent to me at no expense in order to allow me to evaluate it. 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.

Product reviews include my honest opinions about the product(s) reviewed. Products that do not meet our standards of daily use on our farm will not be reviewed. It is our goal to provide you with our personal experience using a product in a positive and informative manner so that you can determine its usefulness in your life. It is not our goal to negatively review a product that while not an ideal fit for our farm, might perform very well on yours.

For more information, please view our Disclosure Statement and Privacy Policy.

Permanent link to this article: http://1840farm.com/2016/04/farmhouse-kitchen-chocolate-chip-cookies/

Easter Favorites from 1840 Farm

Photo Mar 25, 9 34 46 AM

Easter weekend is upon us and spring is beginning to show itself here on the farm.  We’ve seen glimpses of the season already this year, with a few glorious days marked by sunshine and temperatures in the 70s.  We’re grateful for the gift of beautiful weather from Mother Nature, but know full well that this is New England and there’s still plenty of time to wait for warmer weather to permanently arrive.
 
As Easter approaches, my mind drifts to spring planting, seed starting, and thinking about finally building that duck house we’ve been discussing for a few years.  While it’s impossible to know what this spring and summer have in store for our farm, I can guarantee that we’ll be enjoying our favorite seasonal recipes while we take in the very best of each season.

I hope that you’ll enjoy those seasonal recipes right along with us.  The recipes in this issue are perfect for adding to your Easter weekend plans or for welcoming spring to your family table.  You can begin by learning how we color beautiful jewel toned Easter eggs every year and move on to the recipe for French Toast Bread Pudding to serve for Easter breakfast or brunch.

Sweet Potato Gnocchi with Mushrooms and Spinach is a show stopping recipe, perfect for Easter dinner or a Saturday night. Spring Pasta with Green Peas and Prosciutto is so simple to make and gorgeous on the plate.  Both recipes will amaze your family and friends.  They’re beautiful and delicious.  As you’re enjoying the last bite, you’ll be making plans to make them the next time.

On the sweeter side, you can’t go wrong with my Great Grandma’s Daffodil Cake.  This cake combines the best of airy angel food cake and rich pound cake.  It’s the perfect way to celebrate your flock producing more eggs as the days grow longer each week.  For a quick and lovely bite, my Lemon Drop Cookies with Lemon Buttercream are tough to beat.  They’re delicious with a cup of tea or served after dinner when the bright taste of lemon will be a welcome treat.
  
Whatever you cook, bake, and enjoy this weekend, I hope that you have a lovely weekend through and through.  Happy Easter from all of us here at 1840 Farm!


 

Here’s a peek at a few of the recipes that we love to include in our Easter celebration. 

You can click on any of the photos to visit the original post so that you can print our recipes and add them to your celebration.

 

Permanent link to this article: http://1840farm.com/2016/03/easter-favorites/

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
Write a review
Print
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!
1840farm.com http://1840farm.com/

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.
Write a review
Print
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.
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/2016/02/baked-pizza-dip/

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.
Write a review
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!
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/french-toast-bread-pudding/

1840 Farmhouse Table 365

Pastrami Sandwich at 1840 FarmIf you follow us on Facebook and  Instagram, you may have noticed that I’ve been sharing photos with #1840farmhousetable365 each day. I decided that I will share at least one photo of something that we’re enjoying at our farmhouse table each day in 2016. Some days, there may be more than one post, but I promise to share at least one each and every day.
 
I’m hoping that sharing these posts will give you a bird’s eye view of what we’re eating at our farmhouse table. It’s far too easy to only share the most spectacular meals, giving the impression that we never eat takeout pizza, never decide to happily have a simple egg sandwich for dinner. Believe me, we do.  In the interest of being more transparent, I’ll be sharing the simple and sublime along with everything in between.
 
I believe that food is important and that being connected to your food is even more important. I also believe that sharing food with someone near and dear to you can elevate the simplest food to the most memorable meal.  The food that we eat matters, but the manner in which we eat is even more critical. Taking time to sit down, eat together, and share the news of our day is my favorite time of day.  I hope that you’ll enjoy sharing a bit of that with me by following along all year.
 

Permanent link to this article: http://1840farm.com/2016/01/1840farmhousetable365/

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!
Write a review
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/

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
Serves 4-6 as a main course

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!

1 Tablespoon butter
1 large onion, diced
3 cloves garlic, minced
2 ½ pounds potatoes, washed and cut into ½ inch cubes
¼ teaspoon dried thyme
12 ounces homemade bone broth or good quality stock
8 ounces shredded turkey
2 ounces heavy cream
salt and pepper to taste
2 ounces smoked cheddar, grated

Preheat the oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven.

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.

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.

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.

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.  We like to serve this hash with a side of Classic Sauerkraut.

Permanent link to this article: http://1840farm.com/2015/11/leftover-thanksgiving-turkey-hash/

Colcannon Style Mashed Potatoes

Colcannon Style Mashed Potatoes at 1840 FarmFor 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.

When it comes to mashed potato recipes, making them colcannon style is my family’s favorite way to enjoy them. Colcannon is an Irish dish that probably came to this country in the early 1800s with the Irish immigrants who brought the flavor of their beloved homeland with them. Traditionally, it combines potatoes, butter, cream, leeks, and cabbage into one comforting dish that is equal parts potato puree and hearty cabbage.

Colcannon was strongly associated with the Halloween holiday in Ireland. There are countless legends about groups of young Irish women participating in a ritual of going to the family garden to select a cabbage to be used in the night’s colcannon. Before serving the colcannon at the family table, a small ring would be hidden inside. The young woman at the table who discovered the ring in her serving was predicted to find herself married before the next Halloween arrived.

Here at 1840 Farm, we enjoy the folklore that accompanies this dish, but prepare it time and time again for its delicious flavor. We enjoy it all year long, not wanting to relegate it to a single Halloween meal during our calendar year. I love how this recipe beautifully combines potatoes, butter, cream, leeks, and sautéed cabbage into one harmonious and delicious dish. The earthiness from the cabbage elevates the flavor of the potatoes and lends beauty and a depth of flavor to each bite.

I find that colcannon is a lovely addition to the Thanksgiving meal. It pairs deliciously with roasted turkey, gravy, and our other favorite holiday side dishes. If you don’t care for the flavor of cabbage, you can easily omit it from the recipe and produce a lovely mashed potato dish for your celebration.

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.

 

Colcannon Style 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. If you choose to omit the cabbage and leeks from the dish to make a traditional mashed potato, be sure to warm the liquids before incorporating them into the potatoes. I like to use the remaining cabbage to make our Classic Sauerkraut.

One half head of green cabbage, core removed and finely shredded
1 leek, halved lengthwise, sliced thinly, and soaked and drained to remove grit
1 Tablespoon lard or butter
1 cup bone broth or high quality stock
½ cup whole milk
¼ cup heavy cream

3 pounds Yukon Gold potatoes, washed and cut into 2” cubes
butter for serving
salt and pepper to taste

In a medium saucepan over medium high heat, melt the lard or butter, coating the bottom surface of the pan. Add the cabbage and washed and cleaned leeks. Season with salt and pepper. Sauté until translucent. Add bone broth, milk, and cream to the pot and bring to a simmer. Reduce heat to low to steep the flavor of the cabbage and leeks into the liquid. Keep the mixture warm as you prepare the potatoes.

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.

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.

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.

 


 

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

ThanksgivingGallery1114

 


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/2015/11/colcannon-mashed-potataoes/

An 1840 Farmhouse Thanksgiving Celebration

Fall at 1840 Farm

For me, Thanksgiving is a holiday marked by time spent with family gathered around the table and the delicious tastes of our favorite holiday dishes. I have fond childhood memories of Thanksgiving meals prepared by my paternal grandmother and a team of aunts and uncles. The food was delicious and comforting and the conversation was lively. There was laughter and joy at that table and the meal always ended with my grandmother’s homemade pies.

It’s really no wonder that Thanksgiving traditions have remained so strong over the years. A day that combines family, friends, and comforting homemade food is a holiday to cherish. In many ways, our annual celebration is much like the original harvest celebration that took place 400 years ago, a celebration of all that we are grateful for in our daily lives and the marking of the end of another year’s homegrown harvest of fresh food from our gardens.

The Thanksgiving meal has evolved significantly over the years, but its importance has not diminished.  The first feast would have probably featured wild fowl instead of our modern-day turkey. History tells us that there would not have been cranberry sauce, mashed potatoes, or pumpkin pie at that first celebration.  When they sat down to enjoy their meal, the settler’s sugar stores had been depleted, the potato had not yet made its way to North America, and using butter and flour to make a pie crust was a luxury far beyond their wildest imagination.ThanksgivingSquashDecor

Instead, their celebration would have revolved around food that was seasonal,  rustic, simple, and local.  Most likely, it would have featured venison and seafood that had been hunted and caught by the men of the group along with corn, beans, and squash from the land that they had tended during the growing season.  The celebration took place over a series of days instead of at a single meal.

By the mid-1800s, sage dressing and mashed potatoes had begun to take their place on a traditional Thanksgiving table.  In 1863, Abraham Lincoln made Thanksgiving a national holiday.  Since then, we have been marking the day and celebrating with our favorite dishes.

Three generations of my family will gather around our farmhouse table for our Thanksgiving meal in a house that was built at a time before Thanksgiving was declared a national holiday.  I will inevitably turn my thoughts towards all that I am thankful for.  The list is too long to mention, but family, friends, and our life here on the farm are all at the top of my list.

I am also thankful for you, Dear Reader.  You have inspired me to continue telling my family’s story and have returned the favor by sharing yours.  I have enjoyed learning about your farms and families as much as I have enjoyed sharing news from mine.  So, on this holiday that celebrates family, friends, and food enjoyed together, I wish you a day overflowing with all three.  I hope that you have a holiday filled to the brim with laughter, memories in the making, and those nearest and dearest to you.

 

 


Here’s a peek at a few of the recipes and crafts that will be found on our Thanksgiving table.  I’ll be adding new recipes and DIY projects right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.

You can click on any of the photos to visit the original post so that you can add them to your celebration.

Permanent link to this article: http://1840farm.com/2015/11/1840farm_thanksgiving/

Nut Free Pecanless Pie Bars

It was almost five years ago that I first discovered that I could create completely nut free baked goods in our farmhouse kitchen that had the delicious nutty flavor we were missing due to nut allergies.  Our home has been nut free for nearly a decade since we discovered that our son has food allergies.  Suddenly, the peanuts and tree nuts that we had turned to as nutritious snacks and baking ingredients were off limits.

I learned to enjoy brownies and cookies that didn’t contain nuts.  I even experimented until I found a peanut butter replacement that could be used to create a tasty substitute for peanut butter cookies.  But there were a few recipes that I just couldn’t seem to create nut free versions of.  Pecan pie, peanut brittle, and trail mix were eventually written off as something that we just couldn’t make in our kitchen.

Then I discovered a product called Wheat Nuts®.  I doubted that they would have the nutty flavor we missed so much, but I couldn’t help but give them a hopeful taste.  I was so happy to be wrong after taking the first bite and enjoying the flavor of nuts all over again.

I came to learn that Wheat Nuts® had been developed in the late 1970s, well before nut allergies became such a common issue for so many families.  I was so grateful to be able to keep our pantry stocked with them and set to work on recipes for the elusive pecan pie and peanut brittle.

As I was working to perfect my pecan pie filling in time for Thanksgiving that year, I decided to try my hand at creating a recipe for a nut free pecan pie bar.  The recipe became an immediate hit with our family and was a staple in our farmhouse kitchen during the colder months of the year when fresh berries for pies and crumbles weren’t being harvested from our gardens.

Sadly, Wheat Nuts® were pulled from the market in 2013, leaving us to meter out our remaining supply until it was gone.  We used the last of our stash to make a pan of these bars and then returned to the reality of not being able to enjoy the flavor of nuts in our nut free home.

Since that time, I have received countless messages and comments from nut free families just like ours who were desperate to find Wheat Nuts® again.  We shared in the disappointment of not being able to enjoy their delicious flavor in our homes without worry of cross contamination or allergic reactions.Wheat Nuts and Nadanut

On a morning a few months ago, I received a comment that changed my disappointment into sheer excitement.  Imagine my surprise when I read a message sharing the happy news that the product we loved was back!  Even better, there were several new products to try that were also nut free.

You can order the following varieties which are all manufactured in a 100% nut free facility:

Wheat Nuts®
Nadanut® Salted Pecans
Nadanut® Unsalted Pecans
Nadanut® Salted Cashews
Nadanut® small chopped pecan pieces
Nadanut® medium chopped pecan pieces
Nadanut® small chopped walnut pieces
Nadanut® small chopped pistachio pieces

For the first time in far too many years, we will be enjoying the flavor of pecan pie at our Thanksgiving table.  We couldn’t bear to wait until Thanksgiving dinner to enjoy the flavor that we have missed so much, so a celebratory batch of these completely nut free pecanless pie bars is definitely in order!

Nut Free Pecanless Pie Bars
makes 24 bars

Shortbread Crust
240 grams (2 cups) All-purpose flour
72 grams (6 Tablespoons) brown sugar
6 ounces butter, cubed

Preheat the oven to 350 degrees.  Line a 13 x 9 inch pan with parchment paper.

Place all ingredients in food processor.  Process using on/off turns until the mixture has just formed small clumps.  Do not over process.  Sprinkle mixture over the bottom of prepared pan.  Lightly press the mixture evenly into the bottom of the pan.  Bake for 20 minutes until light golden brown.  Prepare filling as the crust is baking.

Nut Free Pecanless Pie Filling
168 grams (2 cups) Nadanut® medium chopped pecan pieces
144 grams (3/4 cup) brown sugar
4 ounces butter
63 grams (3 Tablespoons) honey
1 ounce (2 Tablespoons) half and half

Melt butter in heavy saucepan over medium heat.  Stir in brown sugar, honey, and half and half.  Bring to a gentle simmer and cook for 1 minute, stirring constantly.  Remove from heat and stir in chopped Wheat Nuts.

When the shortbread crust is finished baking, remove it from the oven and  immediately pour warm filling over the top.  If necessary, spread filling evenly over the crust.  Return pan to the oven and bake for 20 minutes.  Remove from the oven and cool completely.

Run a sharp knife or spatula around the edges of the pan to loosen the cooled bars.  Use the edges of the parchment paper to lift cooled bars from the pan to a cutting board.  Using serrated knife, cut into bars.  Serve warm or at room temperature.


I love to share my favorite products from our 1840 Farmhouse Kitchen.  Here are the tools and ingredients I used when creating this recipe.  I know that you will love using them as much as I do.


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

 

ThanksgivingGallery1111

 


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/2015/11/nut-free-pecanless-pie-bars/

Older posts «