Author Archives

You are currently viewing all posts published by Inga.

Inga's Mushroom Soup
Write a review
  1. 1 yellow onion, diced
  2. 1 pound or so of Shiitake mushrooms, stems removed and coarsely chopped
  3. 3 cloves of garlic, minced
  4. Fresh Tyme
  5. Dash of white wine
  6. 4 cups of broth
  7. A bit of cream
  8. Salt & pepper
  9. Olive oil or butter
  1. In a heavy bottom pot set over medium heat, sauté onions with a bit of olive oil or butter until they become soft and fragrant—about 8 minutes.
  2. Add the mushrooms. Cook down until most of their moisture has escaped, another 8 minutes or so.
  3. Add the garlic and tyme, give the pot a few good stirs then deglaze the pan with a bit of white wine.
  4. Add in the broth and cook the soup until the mushrooms are soft.
  5. Remove from heat and let cool a bit. Puree soup.
  6. Add butter and cream and serve with a tyme sprig.
Around the Farm Table
unnamed-1 unnamed


• 1.5 oz Apple Brandy
• 1 oz Bourbon
• .5 oz Maple Syrup
• .5 oz Fresh Cream
• 10 drops Blackstrap Bitters



• 2 oz Gin
• 1 oz Campari
• 1 oz Rhubarb Syrup
• Garnish w/ Rhubarb Stick


nsNorth & South

• 1.5 oz Rum
• .75 oz Black Mead
• .25 oz Wild Plum Grenadine
• .25 oz Simple Syrup
• 10 drops Bolivar Bitters


n1Ni Slapper

• 2 oz Vodka
• 1 oz Strawberry Balsamic Shrub
• .25 oz Simple Syrup
• 3 Mint Leaves


gradGrad Party

• 2 oz Dill Aquavit
• .75 oz Lemon Juice
• .75 oz Simple Syrup
• 1 Tbsp Greek Yogurt
• 4 Slices Cucumber


starShinning Star

• 1.5 oz Sweet Vermouth
• 1 oz Luxardo
• 2 Dashes Northwoods Bitters
• Dry Champagne to Top
• Cherry Garnish




Braised Rosé Veal
Serves 4
Write a review
  1. 2-3 lb Rosé Veal Roast
  2. 1/2 bottle of red wine such as Cabernet Sauvignon
  3. 3 celery sticks, cut into 3-4 inch prices
  4. 2 carrot sticks, cut into 3-4 inch pieces
  5. 1 yellow onion, quartered
  6. 4-6 cloves of garlic, peeled and smashed with the back of a knife
  7. 1 cup beef or veal broth
  8. 10 whole cloves
  9. 2 cinnamon sticks
  10. 3 sprigs of rosemary
  11. 1/4-1/2 cup cream
  12. 1/2 stick butter
  13. 4 strips streaky bacon, cut into small pieces
  14. Salt and pepper
  1. Preheat oven to 200 degrees
  2. Pat veal dry and season with salt and pepper rubbing it in a bit
  3. In a heavy bottom pot, heat the bacon over medium heat until the fat releases and coats the pan. Add a bit of oil if needed.
  4. Remove the bacon from the pan, reserve for later
  5. Sear the meat on medium high, getting all the sides nice and brown—take your time doing this. When the meat is good and brown, remove it from the pot and let it sit and rest.
  6. Turn the heat down a bit on the pan to medium and toss in the carrots, celery, onions and garlic. Stir with a wooden spoon for about 10 minutes or until everything starts to smell good.
  7. Deglaze the pan with a cup or so of the red wine making sure to scrape up all the brown bits as you go. Add the rest of the wine and let it reduce by half.
  8. Add the broth and let that reduce by half.
  9. Add the roast back to the pan. Add Rosemary, bay leaf, cinnamon and cloves. Cover with a lid and put it into the oven for about 2 hours.
  10. When the roast is finished, remove it from the pan to rest and strain the liquid mixture through a fine sieve into a sauce pan. Compost the veggies or serve on the side.
  11. Heat the pan sauce over medium high, reducing the mixture by a quarter. Wisk in some fresh cream and a half stick of butter. Serve the pan sauce drizzled over the roast (see final step).
  12. Slice up the roast and place on a platter, pour pan sauce over veal. Serve with mash or roasted potatoes.
Around the Farm Table

Whipped Ricotta with Fresh Berries
Write a review
  1. Whole milk ricotta
  2. A few teaspoons of Powdered sugar
  3. A dash or two of Vanilla
  4. Fresh berries
  1. Whip the ricotta with the powdered sugar and a bit of vanilla until the flavor seems right to you.
  2. Serve up a few spoonfuls of ricotta for each of your guests and garnish with fresh seasonal berries.
Around the Farm Table

Traditionally a British breakfast made using leftovers, this rich dish is a satisfying if not indulgent way to start your day. Like all of the Around the Farm Table recipes, have fun with it and add your own flair!
Write a review
  1. About 4 cups of cooked white rice (It's best to cook the rice the day before so it can dry out a bit and soak up all the butter and cream)
  2. 1 small yellow onion, diced
  3. A stick of butter, give or take
  4. 1/2 cup cream
  5. 2 to 3 Tablespoons curry powder, depending on your taste
  6. 8 ounces smoked trout, flaked into bite size pieces
  7. 4 hard boiled eggs
  8. Salt and pepper to taste
  9. Cilantro and lemons to garnish
  1. Sweat the onion over medium heat, about 5 minutes
  2. Add the rice and adjust the heat so the rice doesn't burn
  3. Slowly incorporate the butter one pat at a time until the rice mixture becomes creamy
  4. Stir in the curry powder.
  5. Add the cream and give it a good stir
  6. Once the cream has been absorbed mix in the trout and heat through
  7. Garnish the Kedergree with heaps of cilantro, and slice the hard boiled eggs on the top. Serve with a lemon wedge.
Around the Farm Table

Rhubarb Rosemary Cocktail
Serves 8
Great for entertaining larger groups in early summer.
Write a review
  1. 1 1/2 cups vodka
  2. 1 cup strawberries, green tops removed
  3. 3 cups rhubarb, sliced 1/4 inch thick
  4. 1/3 cup of sugar
  5. 5 ounces of lemon juice (about 5 or 6 lemons)
  6. 1 1/4 cups of water
  7. 1 cup rosemary simple syrup
  1. Place all the ingredients except for the vodka in the bowl of a food processor. Process until smooth.
  2. Strain mixture into a bowl or pitcher, pushing on the mush with a wooden spoon to get all the liquid out. Discard mush.
  3. Chill for at least an hour.
  4. Add 1 cup of Rosemary simple syrup (see below0 and the vodka to the strawberry rhubarb mixture.
  5. Serve in glasses filled with lots of ice.
  1. Rosemary Simple syrup
  2. 3 tablespoons sugar
  3. 1 cup water
  4. 5 large sprigs of rosemary
  5. Bring the water and sugar to a simmer. Remove from heat and add Rosemary. Let the rosemary steep for a half hour. Discard Rosemary and chill. Makes about a 1 cup.
Around the Farm Table

Blackberry Basil Bellini
Yields 2
Write a review
  1. 1/2 Cup fresh blackberries
  2. 1 Ounce basil simple syrup (see below)
  3. 1/2 Ounce lime juice
  4. Prosecco, Cava or other sparkling wine
  1. Muddle the berries, simple syrup and lime juice in the bottom of a cocktail shaker.
  2. Add ice and shake like crazy for about a minute.
  3. Strain mixture evenly into two fluted glasses.
  4. Top of with the sparkling wine.
  5. Garnish with Basil leaves and a lime wedge.
  1. Basil Simple Syrup
  2. 1 cup water
  3. 1/2 cup sugar
  4. 10 large Basil leaves
  5. Bring water and sugar to a simmer in a pan set over medium high heat. Dissolve sugar. Remove from heat and add the basil leaves. Steep for a half hour, discard basil and chill.
Around the Farm Table

Rhubarb Syrup
Write a review
  1. 1 Cup rhubarb cut into 1/4 inch pieces
  2. 1/2 Cup sugar
  3. 1/4 Cup water
  1. Put all the ingredients into a sauce pan. Bring to a boil. Let it boil for about 5 minutes.
  2. While the mixture boils, crush the rhubarb with a wooden spoon.
  3. Strain the mixture and let cool.
  1. Add the syrup to cocktails, lemonade or use it in a vinaigrette
Around the Farm Table

Lemon Curd
Write a review
  1. 6 egg yolks
  2. 3/4 cup of sugar
  3. 1/2 cup of lemon juice
  4. Zest of one lemon
  5. Pinch of salt
  6. 4 tablespoons of cold butter
  1. Mix all ingredients except for the butter together in a glass bowl that can sit atop of a sauce pan.
  2. Fill the sauce pan with water about two inches from the top of the pan. Bring the water to a heavy simmer.
  3. Once the water is heated, place the bowl with the egg mixture on top and start whisking. Whisk constantly until the mixture begins to thicken to the consistency of cake batter.
  4. Take the lemon curd off the stove and whisk in the cold butter one tablespoon at a time.
  5. Place plastic wrap on the surface of the curd (so that it doesn't form a skin) and cool in the fridge.
  1. Lemon curd is great with scones or used as a filling for cakes and tarts!
Around the Farm Table

Nettle Soup
Write a review
  1. 2 Cups chopped onion
  2. 2 Medium Russet potatoes – peeled and chopped (1/2 in pieces)
  3. 6 Cups Vegetable Broth
  4. Bring the above to a boil, then simmer for 20 min.
AFTER the 20 min. simmer
  1. 4 heaping cups of Nettles, loosely packed. About 1/4 of a brown paper grocery bag. Wash in warm water (it helps remove the sting), but wear the gloves.
  2. Add the nettles to the pot
  3. Bring back to boil, then simmer for 10 min.
DURING the 10 min. simmer, add
  1. 1 teaspoon Nutmeg
  2. 1/2 to 1 teaspoon salt to taste
AFTER the 10 min. simmer, add
  1. When cooked, purée
  2. Serve with a dollop of sour cream and/or a splash of lemon juice
  3. Remember to add love and/or magic
Around the Farm Table

Ricotta and tomato Bruschetta
Write a review
  1. 15 ounces whole milk ricotta (about 2 cups)
  2. 1 & 1/2 pints cherry tomatoes, cut in halves or sliced thin, which ever you like.
  3. 10 basil leaves, Chiffonade
  4. 1 Tablespoon chives, minced
  5. 2 teaspoons terragon, minced
  6. 1 teaspoon lemon zest
  7. Salt and pepper
  1. Salt and pepper your tomatoes and set aside. Mix the rest of the ingredients together until combined.
  2. Spread a bit of the ricotta mixture on toasted baguette rounds. Artistically place tomatoes on top. Drizzle with a bit of olive oil and serve.
Adapted from a recipe by
Adapted from a recipe by
Around the Farm Table

Chicken with 40 Cloves of Garlic
Serves 4
Write a review
  1. 1 whole chicken cut into 8 pieces
  2. 3 bulbs of garlic (roughly 40 cloves, go ahead and count them if you really want to) Peel all the cloves.
  3. A few tablespoons of sunflower oil for the pan and to rub on the chicken
  4. 1 Cup of dry Vermouth (also lovely in a martini)
  5. 1/2 Cup of cream
  6. 1/2 Stick of butter ( I know, I know, but thats what makes it so good!)
  7. Salt and Pepper
  1. Preheat oven to 400 degrees.
  2. Rub the chicken pieces all over with a bit of sunflower oil. Salt and pepper the chicken pieces.
  3. Add some sunflower oil to a frying pan and thats set over medium high heat.
  4. Brown all the chicken pieces in batches adjusting the heat of the pan so that the chicken browns and doesn't burn ( you know your stove better than I do)
  5. Once the chicken is brown set it aside and throw the garlic into the pan. Stir it around the pan for a few minutes until it becomes fragrant, then take it out and set it aside.
  6. Add the Vermouth to the pan and scrape up all the brown bits. Once you have all the brown bits scraped up add the chicken and the garlic back to the pan. Cover tightly with a lid or foil and bake it in the oven for 45 to 60 minutes or until its done.
  7. Once the chicken is done remove it from the pan and tent it with foil.
  8. Add the cream and the butter to the pan, cooking it over medium heat until the butter is melted.
  9. Check to see if it needs an extra bit of salt or pepper, then pour the sauce over the chicken and enjoy!
Around the Farm Table

Smoked Trout Canapés on Cucumber Round
Write a review
  1. 3 or 4 cucumbers cut into 1/2 inch rounds
  2. 4 ounces smoked trout, skin removed
  3. 2 & 1/2 ounces of cream cheese
  4. Juice of one lemon
  5. 1 heaping tablespoon of fresh dill, roughly chopped
  6. Salt & pepper
  7. A bit of cream
  1. Add all the ingredients except the salt and pepper and cream to the bowl of a food processor. Process gently until ingredients and just mixed. Thin the mixture with a bit of cream to get a nice Greek yogurt like texture. Season with salt and pepper.
  2. Add mixture to a pastry bag or large ziplock bag with the tip cut off.
  3. Pipe smoked trout onto cucumber rounds. Garnish with fresh dill.
Around the Farm Table
Farm Table signBack in the old days when my parents “decided” I would spend a summer milking cows with my older brother near Amery, Wisconsin, the only place to eat was the “C Store” as we liked to call it. In fact, it was a gas store where we would fill up on gas and pizza before heading back to the barn. Over the years whenever I was travelling back to see my brother, our go to place was the “C store” for a slice.

Well I’m pleased to say there’s a new game in town and I’m turning in the day-old pizza for fresh, locally grown cuisine at the Farm Table Restaurant in Amery, Wisconsin.

A short drive from Minneapolis and an even shorter drive from my brother’s, the restaurant has simple but beautiful dishes to savor.

Farm Table CupcakeThe show stopper for us was the cupcake selection in the bakery case; chocolate cupcakes with chocolate frosting a mile high sat next to delightful blood orange cupcakes. We ordered one of each to start things off (dessert first is a motto we live by). Pastry chef Elsah whips up with fantastic treats from secret family recipes, while her husband Robert cooks up kale salads and “Farmer Bowls” made from whatever is fresh that day.

Everything here is made from scratch including stocks, mustard, mayonnaise, and even ketchup. It must be a dream for the local farmers to have such a delicious outlet for their wares. I know I would love a place nearby to deliver vegetables and eggs from our garden, not to mention chicken—and have somebody else cook them for a change.

Farm Table PlateThe best part was running into our friend and local farmer, Sylvia Burgos Toftness, whose grass fed beef is found on the menu.

Whether you live in the area or are looking for a nice drive, plan on visiting Farm Table Restaurant. And if you can drop off some cupcakes for my brother, he’ll be out in the barn (I’m sure he’s tired of eating at the “C Store”).

Learn more about Farm Table Restaurant:
110 Keller Ave
Amery, WI 54001

Cento PlateJust before I left for a recent trip to France I found myself alone and hungry in Madison. Having heard about a new Italian fine dining restaurant and wanting to pitch the idea of them having our cheese on their menu, I wandered into Cento.

I actually love dining alone, you never have to share and there’s no one there to judge you for having a second glass of wine (or third)! I decided to order a smorgasbord of dishes starting with simple olives (which went great with my martini), the olives were marinated in an olive oil from Italy infused with orange peel, garlic, rosemary, thyme and a hint of chili.

I then went on to taste burrata cheese and olio verde on rustic bread, basically a fancy term for the best open-face grilled cheese you’re ever going to find.

Cento Ice CreamAs I dove head first into my lamb entrée, Chef Micheal Pruett joined me at my table. He treated me to delicious chocolaty desserts. We ended up talking for an hour about our shared passion of local food and the problems our farmers face, I tell you one more glass of wine and I think we would have had all the issues resolved.

Then I went on my merry way into the cold Wisconsin evening to walk a few laps around the Capital to work off dinner.

After returning from France I realized that one doesn’t need to cross the Atlantic to find great food, just head down to Madison and see what Michael’s cooking up at Cento … and maybe you’ll even find some of our cheese on their menu!

©2018 Around the Farm Table | Website by Mike Paulus