Farmhouse

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So far Farmhouse has created 41 blog entries.

July 2017

Summer BBQ Side Recipes | Cooking with Chef Mead

2017-08-01T16:55:20+00:00

Compliement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger's Gardens. BBQ Baked Beans INGREDIENTS:  ¼ pound bacon, diced 1 medium onion, diced 4 medium garlic cloves, minced 1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans [...]

Summer BBQ Side Recipes | Cooking with Chef Mead2017-08-01T16:55:20+00:00

June 2017

Salsa & Relish Recipes | Cooking with Chef Mead

2017-06-23T17:45:16+00:00

Add a kick to your summer entrees with these quick and simple salsa and relish recipes created by Chef Rich Mead and Chef Allen. Strawberry Relish INGREDIENTS: 4 Cup Fresh Strawberries (chopped) ½ Red Onion (finely chopped) 1 Jalapeno (finely chopped) ¼ Cup Fresh Basil, Chiffonade Juice of 2 Limes Juice of 1 Lemon Zest [...]

Salsa & Relish Recipes | Cooking with Chef Mead2017-06-23T17:45:16+00:00

May 2017

Wild Salmon Recipes | Cooking with Chef Mead

2017-05-19T19:00:19+00:00

The benefits of using wild salmon compared to farm raised salmon is immeasurable. Wild caught fish are widely thought to be the healthier choice, but the flavor profiles are extremely different as well. Our seminar today will focus on information that will benefit our guests about the environmental and health advantages of wild salmon, as [...]

Wild Salmon Recipes | Cooking with Chef Mead2017-05-19T19:00:19+00:00

Cooking with Grain Recipes | Cooking with Chef Mead

2017-05-01T21:46:59+00:00

Tehachapi Farms Sonora/Red Fife Blend Oatmeal Raisin Cookies INGREDIENTS: 2 cups Sonora/Red Fife Blend Flour 1 tsp baking powder 1 tsp. baking soda 1 tsp. kosher salt 1 cup (8 oz.) unsalted butter – softened 1 cup brown sugar (dark), firmly packed 2 large eggs 2 tsp. vanilla 3 cups oats (not instant) ¾ cup [...]

Cooking with Grain Recipes | Cooking with Chef Mead2017-05-01T21:46:59+00:00

April 2017

Spring Salad Recipes | Cooking with Chef Mead

2017-04-04T16:40:35+00:00

BALSAMIC VINAIGRETTE   INGREDIENTS: Makes about 1 cup ¾ cup extra-virgin olive oil ¼ cup balsamic vinegar Salt Fresh-ground pepper Optional Extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar PROCEDURE: Combine the olive oil and balsamic in a container with a good-sealing lid. [...]

Spring Salad Recipes | Cooking with Chef Mead2017-04-04T16:40:35+00:00

February 2017

Braising Recipes | Cooking with Chef Rich Mead

2017-02-28T17:51:14+00:00

Zinfandel Braised Beef Short Ribs INGREDIENTS: 1-½ lbs. boneless beef short ribs 2 carrots 3 stalks of celery 1 brown onion 3 bay leaves 1 leek 2 sprigs rosemary 1 tbs. black peppercorns 2-½ cup Zinfandel or other good red wine ½ cup tomato puree 4 garlic cloves 2 tbs. canola oil 1 cup beef [...]

Braising Recipes | Cooking with Chef Rich Mead2017-02-28T17:51:14+00:00

January 2017

Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

2017-01-31T20:17:22+00:00

Roast Satsumaimo Sweet Potato with Apple Cider Molasses Glaze [su_spacer] Apple Cider Molasses Glaze [su_spacer] INGREDIENTS: [su_spacer] 2 cups apple cider vinegar [su_spacer size="0"] ½ cup soy sauce – we use low sodium [su_spacer size="0"] 2/3 cup honey [su_spacer size="0"] 1 tbs. chopped ginger [su_spacer size="0"] 1 tbs. chopped garlic [su_spacer size="0"] 1/3 cup molasses [...]

Weiser Farm Potato Recipes | Cooking with Chef Rich Mead2017-01-31T20:17:22+00:00