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Spring Socca Flatbread
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For the Socca
  1. 1 cup Chickpea flour
  2. 1 cup water
  3. 2 T olive oil
  4. Pinch of salt
  1. Mix ingredients together until it's the consistency of heavy whipping cream. Set aside for an hour.
  2. Place a cast iron skillet in the oven. Pre heat the oven to 400. Once the oven reaches 400 remove the skillet from the oven (careful it's hot!)
  3. Swirl a bit of olive oil around the pan, then add the socca mixture, turning to coat the skillet.
  4. Place the skillet back in the oven and broil for a few minutes until the socca is golden brown.
  5. Remove from the oven and gently remove socca from the cast iron skillet onto a cutting board or clean surface.
Topping for the socca
  1. This is where you use your imagination and seasonal ingredients! For a spring socca I like to add pesto to the top of the socca when I remove it from the oven. Doing this step while the socca is still hot allows the pesto to sink in and be absorbed by the socca.
  2. Top the socca with arugula, blanched asparagus, kalamata olives, red onions, and anything else you can find in the garden in spring.
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Inga's Mushroom Soup
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  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.
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• 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
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  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.
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Whipped Ricotta with Fresh Berries
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  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.
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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!
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  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.
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Rhubarb Rosemary Cocktail
Serves 8
Great for entertaining larger groups in early summer.
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  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.
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Blackberry Basil Bellini
Yields 2
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  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.
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Rhubarb Syrup
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  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
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Lemon Curd
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  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!
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Nettle Soup
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  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
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Ricotta and tomato Bruschetta
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  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
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Chicken with 40 Cloves of Garlic
Serves 4
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  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!
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Smoked Trout Canapés on Cucumber Round
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  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.
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Spicy Heirloom Bloody Marys
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  1. 2 Heirloom tomatoes, quartered
  2. 2 Ounces Midwestern Vodka
  3. 1 Tablespoon basil, Julienned
  4. 1/2 Clove garlic, minced
  5. 1 1/2 Teaspoons Worestershire sauce
  6. 2 Teaspoons pickle juice
  7. 1 Teaspoon prepared horseradish
  8. 1 Teaspoon Sriracha
  9. Pinch of sugar
  10. Salt & Pepper to taste
  11. Kosher salt for the rim of the glass
  1. We the rim of two glasses, dip we rims in kosher salt to coat the rims. Set aside.
  2. Squeeze the quartered tomatoes through a ricer to extract the juice.
  3. Fill the glasses with ice then add the tomato juice and the remaining ingredients. Stir well to incorporate all the ingredients.
  4. Garnish with cherry tomatoes, pickles, and what ever else you can think of!
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