Recipe

/Recipe

August 2018

Tomato Recipes from Farmhouse

2018-08-28T21:30:14+00:00

Sundried Tomatoes Ingredients 7 – 8 lbs. ripe tomatoes 2 teaspoons salt 1 teaspoon dried basil (optional) 1 teaspoon dried oregano (optional) 1 teaspoon dried thyme (optional) Procedure Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in [...]

Tomato Recipes from Farmhouse2018-08-28T21:30:14+00:00

Summer Small Plate Recipes from Farmhouse

2018-08-02T18:18:36+00:00

Slow Roasted BBQ Salmon with Charred Corn & Dill Yogurt Slow Roasted BBQ Salmon Ingredients 1 side of salmon 3-5 tbsp of BBQ Rub Olive oil 1 cup of water Procedure Preheat oven to 200 degrees Place salmon skin side down on an [...]

Summer Small Plate Recipes from Farmhouse2018-08-02T18:18:36+00:00

June 2018

Summer Cocktail Recipe

2018-06-28T19:54:10+00:00

I Love Ya Peaches 5 dashes lemon and thyme tincture (recipe below) 3/4 oz fresh lemon juice 1 oz honey syrup (recipe below) 1 1/2 peach infused gin (recipe below) 2 oz cava (reserved) Procedure Mix all ingredients in a shaking tin (except the cava) Add ice Shake vigorously for about 8-10 seconds Open the [...]

Summer Cocktail Recipe2018-06-28T19:54:10+00:00

December 2017

Cooking with Chef Mead | Holiday Cookie Recipes

2017-12-14T19:09:59+00:00

WARM & MELTY CHOCOLATE-TRUFFLE COOKIES Makes Around 2 Dozen Cookies Ingredients:  1/2 cup all purpose flour 1/2 cup sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp unsalted butter, room temp. and cut in pieces 1/3 cup (about 3 oz) chopped dark chocolate 1 large egg 1 Tbsp [...]

Cooking with Chef Mead | Holiday Cookie Recipes2017-12-14T19:09:59+00:00

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