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So far Farmhouse has created 46 blog entries.

November 2017

Quinoa Harvest Salad

2017-11-20T23:00:16+00:00

Serves 8 Ingredients: 4 cups of cooked quinoa 2 cups of roasted butternut squash cut into cubes 1 small bunch of kale, destemmed and cleaned ½ cup of dry cranberries 1 cup of granny smith apples, julienned ½ cups leeks, chopped and roasted ¾ cup of braised cipollini onions ½ cup of citrus vinaigrette Salt [...]

Quinoa Harvest Salad2017-11-20T23:00:16+00:00

Green Bean Casserole

2017-11-20T22:57:57+00:00

Serves 8 to 10 Ingredients: 4 tablespoons unsalted butter 12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped 3 cloves garlic, minced 1/4 cup all-purpose flour 2 cups half and half 1 cup chicken or vegetable broth 1 teaspoon tamari or soy sauce 1/2 teaspoon freshly grated nutmeg [...]

Green Bean Casserole2017-11-20T22:57:57+00:00

October 2017

Soup Recipes | Cooking with Chef Mead

2017-10-30T19:04:13+00:00

Chicken Tortilla Soup Ingredients: 8 (6 inch) Corn tortillas, cut into strips 8 Cups chicken stock 2 Chicken breasts 1 Large sweet onion, diced 4 Garlic cloves, peeled and minced 2 Sprigs fresh oregano 2 Medium tomatoes, cored and diced 1 Chipotle Chile, minced and 2 tablespoons of the adobo sauce that it is packed [...]

Soup Recipes | Cooking with Chef Mead2017-10-30T19:04:13+00:00

September 2017

Cocktail Recipes | Cooking with Chef Mead

2018-06-28T19:58:42+00:00

Perfect your entertaining cocktails with these recipes by Anthony, lead bartender of Farmhouse at Roger's Gardens.     GRAPEFRUIT SHRUB  Ingredients: 2 Large Grapefruits ¾ cup granulated white cane sugar ¾ cup white wine vinegar Procedure: Using a vegetable peeler, peel the grapefruits and reserve skin for oleo saccharum (see note) When you peel the [...]

Cocktail Recipes | Cooking with Chef Mead2018-06-28T19:58:42+00:00

August 2017

All About Herbs Recipes | Cooking with Chef Mead

2017-08-30T18:07:45+00:00

Add a layer of flavor to your dishes using fresh herbs in these recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger's Gardens. GREMOLATA Ingredients: 1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed) 1 clove garlic 2 lemons, washed and dried  Procedure: Remove the leaves [...]

All About Herbs Recipes | Cooking with Chef Mead2017-08-30T18:07:45+00:00

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