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Braising Recipes | Cooking with Chef Rich Mead

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…

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Weiser Farm Potato Recipes | Cooking with Chef Rich Mead

Roast Satsumaimo Sweet Potato with Apple Cider Molasses Glaze Apple Cider Molasses Glaze INGREDIENTS: 2 cups apple cider vinegar ½ cup soy sauce – we use low sodium 2/3 cup honey 1 tbs. chopped ginger 1 tbs. chopped garlic 1/3 cup molasses ½ cup brown sugar 8 Satsumaimo sweet potatoes Salt to taste PROCEDURE: Place…

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Christmas Cookie Recipes from Farmhouse

Russian Tea Cakes INGREDIENTS: 2 ¼ cups all-purpose flour ¼ tsp salt 1 cup (2 sticks) butter, room temperature ½ cup powdered sugar 1 tsp vanilla extract ¾ cup toasted and finely chopped pecans Powdered sugar PROCEDURE: Sift flour and salt together Using electric mixer, cream butter in large bowl until light Gradually add ½…

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Goat Cheese Potato “Lasagna” by Chef Rich Mead

INGREDIENTS: 5 lbs. Red New Potatoes 1 qt. Heavy Cream 10 oz. Goat Cheese 1-1/2 cups Parmesan cheese – grated 2 Tbs. Garlic ½ bunch Italian Parsley – chopped Salt and fresh ground pepper PROCEDURE: Preheat oven to 350 degrees. Mix cream with chopped garlic. Thinly slice potatoes – preferably on a mandolin. Let the…

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Quinoa, Persimmon, Pomegranate and Kale Salad by Chef Rich Mead

INGREDIENTS: 3   cups Quinoa – Cooked 1   cup Persimmon – thinly sliced ½  cup Roasted Leeks ½  cup Dried Cranberries ¼  cup Pomegranate seeds 2   cups Kale – Cut 1   cup Butternut Squash – Small cubes and roasted Pomegranate Glaze 1   cup Balsamic ½  cup Pomegranate Juice Citrus Vinaigrette ½  cup Orange Juice ¼  cup…

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White Bean Soup with Portuguese Sausage and Kale

Serves: 4 people Prepared for: 4 people Ingredients: 1 Carrot Chopped 1 stalk of Celery Chopped 1/2 Onion Minced 1/2 tsp Garlic Chopped Pinch Crushed Red Chile 1/2 lb Cannellini Beans 1 bunch fresh Kale 1 piece Portuguese Sausage 1 cup White Wine 2 1/2 quarts of Chicken Stock Pinch Dried Oregano 1 Bay Leaf…

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Butternut Squash Bread

YIELD: 1 LOAF Ingredients: 1 medium butternut squash, roasted, flesh scooped out 2 eggs 1/2 cup vegetable oil 1/4 cup water 1 cup white sugar 1/2 cup brown sugar 1 tablespoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoons baking soda 1/2 teaspoon kosher salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2…

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Cooking with “Winter” Squash from Farmhouse

Farmhouse Roasted Winter Squash Soup INGREDIENTS: 3 winter squash, your choice (butternut, acorn, kabocha, etc) 3 carrots, diced 3 parsnips, diced 1 onion, diced Olive oil/butter 1 bunch fresh thyme ½ cup honey ½ cup brown sugar Salt/pepper PROCEDURE: • Cut squash into quarters. Drizzle each piece with olive oil, brown sugar, honey, thyme, salt…

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Asian Melon Salad by Chef Rich Mead

Summer is here! Add this refreshing melon salad for a side at your next BBQ or eat as a simple snack. When making this recipe add equal parts, dress, and mix together. Ingredients: Melons (Cantaloupe and Honey Dew, cubed work well) Sun Gold Tomatoes, halved Cilantro, chopped Mint, chopped Wild Arugula Shallots or Fried Shallot Rinds (Optional) Dressing:…

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Cooking with Chef Rich Mead | Romesco & Lemon Shallot Vinaigrette

Lemon Shallot Vinaigrette I shallot, cut minced 1/2 cup lemon juice 1 cup olive oil Salt and fresh ground pepper to taste Romesco Sauce 1 large tomato, no core 2 Tbs hazelnuts, toasted with skin removed I ancho chile 2 Tbs, blanched almonds 1 slice firm white bread 2 large cloves garlic, sliced Pinch of…

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