Regular ole eggs, all dressed up!

Regular ole eggs, all dressed up!

This classic French open-faced sandwich is even better with American ingredients (don’t tell the frogs!). La Quercia, a cured meat house in Iowa, is making world-class smoked hams and Mountain View Farm in Virginia is making Swiss cheese as good as the Swiss. Ask around at your local farmer’s market about who is making great artisan products near you!

This recipe was featured on the Egg Episode of The Farm with Ian Knauer on Public Television and CreateTV.

Croque Madame

Serves 4

For the cheese sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
2 cups grated Gruyere-style cheese
For the Croque Madame:
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
4 thick slices brioche

Preheat the oven to 350°F.

Melt the butter in a medium heavy saucepan over medium high heat. Whisk in the flour and cook, whisking, 2 minutes. Whisk in the milk and a large pinch of salt and stir until it comes to a boil. Boil the sauce until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted. Season the sauce with salt and pepper to taste and reserve.

Make the Croque Madame: Melt the butter in a large heavy skillet over medium high heat until hot. Crack the eggs into the skillet and sprinkle with a pinch of salt and pepper. Cook until the bottoms of the whites are set, then transfer the skillet to the oven and cook until the whites are just cooked through, about 2 minutes.

Place a slice of brioche on each of 4 serving plates, then top each with some of the cheese sauce. Place some prosciutto over the sauce then place an an egg over top. Top with some more cheese sauce and garnish with micro greens. Serve.

 

Potato Salad, German-Style.

Potato Salad, German-Style.

My cousin Leif is a man’s man and this salad proves it. ‘Nuff said about that.

This recipe aired on The Farm with Ian Knauer Pig Roast Episode on Public Television and CreateTV.

Leif’s Kartoffel Salad

Serves 6 to 8

5 pounds red-skinned potatoes
1 pound bacon
1 bunch scallions, sliced
1/2 cup beef or chicken stock
1/4 to 1/3 cup apple cider vinegar
2 to 3 tablespoons vegetable oil
11/2 salt 1 pepper

Preheat the oven to 350°F.

Bake the potatoes on baking sheets until tender, about 45 minutes. Let the potatoes cool to warm then peel and slice. Transfer the potatoes to a large bowl.

Cook the bacon until golden and crisp, about 8 minutes. Place the bacon on paper towels to drain, reserving the bacon fat. Crumble the bacon when cool.

Whisk together the bacon fat with the scallions, stock, 1/4 cup vinegar, 2 tablespoons oil, 11/2 teaspoons salt and 1 teaspoon pepper, then toss with the potatoes. Add more vinegar, oil, salt and pepper to taste, then serve topped with the crumbled bacon.

 

Big Phil.

Big Phil.

 

Big Phil’s Mac ’n’ Cheese

Serves Big Phil or 8 to 10 regular adults

2 tablespoons rendered bacon fat or unsalted butter
3 large shallots, finely chopped
2 tablespoons all-purpose flour
4 cups heavy cream
1 head roasted garlic, peeled
2 teaspoons fresh thyme leaves
1 cup shredded smoked gouda
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack Cheese
1 pound cooked macaroni elbows
2 tablespoons melted butter
1 cup cornbread crumbs

Heat the bacon fat in a large heavy skillet over medium high heat until hot. Stir in the shallots and cook, stirring occasionally, until golden, about 6 minutes. Sprinkle the flour over the shallots and cook about 2 minutes. Whisk in the cream, roasted garlic, and thyme leaves along 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer until slightly thickened, about 8 minutes. Remove the sauce from the heat and whisk in the cheeses. Toss the cheese sauce with the macaroni and transfer to a 3-quart baking dish.

Preheat the oven to 425°F.

Melt the butter in a medium skillet over low heat. Stir in the bread crumbs to coat, then sprinkle over top the mac ’n’ cheese. Bake until the bread crumbs are golden and the mac ’n’ cheese is bubbling, about 25 minutes. Let cool 10 minutes, then serve.

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Walking through the kitchen garden last week I came across a real problem. The radishes were ready to pull from the dirt, and not just a couple, but all of them, and immediately. It was a problem – a real radish emergency.

I sent out an email to the eager cooks who follow The Farm Cooking School’s events and got a great, last-minute response. This Sunday, we gathered in the garden, pulled the radishes and made ourselves a 4-course summer lunch, starting with this über-refreshing farmy soup.

This couldn’t be easier to make – the whole thing gets whizzed in the blender until it’s smooth, and, that’s it.

If you find yourself with a radish problem, this soup is part of the solution.

Chilled Buttermilk-Radish Soup

Makes about 4 cups

1/2 lb radishes, halved
3/4 lb seedless cucumber, peeled and chopped
2 cups well-shaken buttermilk
1 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon sugar or honey
Garnish: thin slices of radish and cucumber

Puree all the ingredients (except the garnish, obviously) in a blender until smooth. Season with salt and pepper to taste and serve garnished with the radish and cucumber slices.

Zucchini Steaks!

Zucchini Steaks!

Chimichurri sauce is a South American herb and chile sauce, typically used as a topping for grilled steak. This version uses sweet bell peppers in place of the hot chiles and a mix of fresh herbs. It’s perfect for these grilled zucchini, or realy, just about anything!

This recipe aired on The Farm with Ian Knauer on Public Television and CreateTV.

Zucchini Steaks with Red Bell Pepper Chimichurri

Serves 4

4 zucchini, halved lengthwise
1 cup extra-virgin olive oil
2 red bell peppers
1/4 cup apple cider vinegar
1 cup chopped mixed fresh herbs, such as dill, cilantro, parsley, scallions
Kosher salt and freshly ground pepper

Preheat the grill.

Brush the zucchini with some of the oil and sprinkle with a pinch each of salt and pepper. Grill the zucchini and the peppers, turning occasionally, until the zucchini is tender and has grill marks and the pepper’s skins are blackened all over, about 15 minutes.

Place the zucchini on a serving platter.

Let the peppers cool to warm, then peel away and discard the skins, stems, and seeds. Open the peppers like a flower, then stack them in a pile. Cut 1/4-inch wide strips and place them into a bowl. Stir in the vinegar, herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the remaining oil, then top the zucchini with some of the chimichurri sauce and serve.

Farmer's Cheese Cheese Cake

This classic cheesecake is made extra-farm-y with homemade farmer’s cheese that stands in for ricotta. This cheesecake does not have a crust making it all that much easier to get onto the table.

This recipe aired on The Steakhouse episode of The Farm with Ian Knauer on Public Television.

Farmer’s Cheese Cheesecake

31/2 cups farmer’s cheese
6 large eggs
3/4 cup sugar
2 teaspoons lemon zest
1/4 cup all-purpose flour
Kosher salt

Equipment: A 9-inch springform cake pan with a removable bottom

Preheat the oven to 375°F. Turn the bottom of the cake pan up-side-down (so that the lip of the bottom is on the bottom). Reassemble and generously butter the cake pan.

Place the farmer’s cheese in a large bowl. Separate the eggs, placing the yolks in the bowl with the cheese and the whites in a separate bowl. Beat the egg whites with 6 tablespoons of the sugar, adding 1 tablespoon at a time, until they hold soft peaks. Stir the cheese and yolks together with the remaining 6 tablespoons sugar, zest, flour, and a large pinch of salt until combined. Fold in the whites. Pour the batter into the buttered cake pan, smoothing the top.

Bake the cheese cake until it is golden brown, puffed and set around the edges, but still wobbly in the middle, about 1 hour. Cool int he pan for 10 minutes, then run a knife around the edge of the pan and remove the side of the pan. Let the cheesecake cook completely before serving.

Boston Lettuce Wedge Salad

Iceberg is the common lettuce for this classic steakhouse salad, but the soft leaves of Boston lettuce and the crunch of the core add even better texture and the extra space between the leaves offers more dressing coverage possibilities.

This recipe aired on The Steakhouse episode of The Farm on Public Television.

Boston Lettuce Wedge Salad

Serves 4

4 slices bacon, halved
1/2 cup sour cream
2 to 3 tablespoons fresh lemon juice
1/3 cup crumbled blue cheese
Kosher salt and freshly ground black pepper
2 heads Boston lettuce, halved lengthwise
4 cooked bacon slices, halved

Cook the bacon in a heavy skillet over medium heat, turning occasionally, until crisp and golden brown, about 8 minutes. Transfer the bacon to paper towels to cool.

Stir together the sour cream, lemon juice, blue cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the lettuce halves on a serving platter and drizzle with some of the blue cheese dressing, then top with the bacon. Serve.

South of France Roast ChickenI could go on and on about how this simple herb rub adds unbelievable dimension to a simple roast chicken dish elevating it from ho-hum to WOW! But until you taste it, you just won’t understand what I mean. Try these at home. You’ll never roast chicken another way.

This recipe first aired on The Farm with Ian Knauer on Public Television on the Herb Show.

Herb-Rubbed Roast Chicken
Serves 4 to 6

8 dried bay leaves
1 tablespoon fresh thyme leaves
1 teaspoon black peppercorns
Kosher salt
2 lbs chicken thighs and drumsticks

Preheat the oven to 425°F.

Place the bay leaves, thyme leaves, peppercorns, and 1 teaspoon salt in a spice grinder and pulse until very finely ground. Rub the spice mixture all over the chicken.

Roast the chicken until browned and cooked through, about 35 minutes. Serve.

Cocoa, meet Yogurt.

Cocoa, meet Yogurt.

The yogurt in this cake is the liquid which makes the batter thicker than most and the cake moister than most!

This recipe was featured in The Dairy Episode of The Farm on Public Television.

Cocoa-Yogurt Cake

13/4 cups all-purpose flour
3/4 cup cocoa powder
11/4 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt
11/2 sticks unsalted butter
11/4 cups dark brown sugar
2 large eggs
1 cup yogurt

Oil a 9-inch square baking pan, then place a square of parchment paper in the bottom of the pan and oil the paper.

Preheat the oven to 350°F.

Whisk together the flour, cocoa powder, baking powder, baking soda, and 3/4 teaspoon salt.

In a mixer, beat the butter and brown sugar until fluffy and a few shades lighter. Beat in the eggs, one at a time, then beat in 1/2 of the flour mixture on low speed until just combined. Beat in the yogurt until combined, then beat in the remaining 1/2 of the flour mixture until just combined. Spread the batter in the baking pan, smoothing the top. Bake the cake until a tester comes out clean, 35 to 45 minutes.

Serve the cake with fresh strawberries and vanilla ice cream.

Everyone loves pizza, duhh!

Everyone loves pizza, duhh!

Pizza comes in every variation, but here, spinach and bacon take over for every-day marinara sauce and fresh ricotta puffs up like little dairy clouds, replacing that old, melty mozz.

This recipe was featured in The Dairy Episode of The Farm on Public Television.

Bacon, Spinach and Ricotta Pizza
Makes 2 pizzas

1/2 lb bacon, chopped
4 garlic cloves, thinly sliced
1 fresh chile, thinly sliced (med 6 minutes)
12 oz baby spinach
1 (1 lb) pizza doughs, at room temperature
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 cups fresh ricotta
Kosher salt and freshly ground black pepper

Preheat the oven to 500°F.

Cook the bacon with the garlic and chile in a large heavy skillet over medium heat until pale golden, about 6 minutes. Stir in handfuls of the spinach, turning it with tongs and adding more spinach as it wilts. Cook until any liquid the spinach produces is evaporated, about 6 minutes total. Remove the skillet from the heat.

Spread 2 tablespoons of oil on each of 2 baking sheets. Place a pizza dough on each baking sheet, turning it over in the oil. Gently pull and stretch the dough out to the edges of the pans, alternating between the two doughs.

Divide the spinach between the two pizzas, spreading evenly. Dollop the ricotta over the spinach layers of the pizzas and drizzle with a little more olive oil. Sprinkle salt and pepper to taste over the pizzas then bake until the crusts are golden brown and the ricotta is golden in spots, 16 to 24 minutes. Transfer the pizzas top a cutting board, slice and serve.