Overlook Farm

Enjoy one of my favorites of the season; a simple yet delectable way to savor spring’s treasured morels.

Ingredients:

1 pound morels, cut in half
1 pound choice of cooked pasta: angel hair, linguine, fettuccine
2-3 cloves of garlic, minced
2 shallots, minced
¼ cup white wine: chardonnay or sauvignon blanc
¾ cup Romano cheese
4 tablespoons butter
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
Salt and pepper to taste

1. In a large saute pan, place on medium-high heat with a 2 tablespoons of olive oil; heat until the pan starts to smoke slightly and then remove from heat.
2. Add morels, stand and let them cook until you smell a nutty aroma.
3. Add garlic and shallot; cook until you smell aroma.
4. Add white wine; reduce until almost dry.
5. Add pasta; stir as it begins heating.
6. Add butter and toss with pasta until melted; add chives and parsley.
7. Add Romano cheese to the pasta and fold in; save some to top dish.
8. Season to taste.
9. Add pasta to serving dish, reserving the mushrooms to be poured on top.
10. Finish with Romano and fresh cracked pepper.

I hope you enjoy this delicious creation of sweet potato indulgence, it is one of my favorites!

Ingredients:

1 1/2 cups mashed sweet potato
6 large egg yolks
1/4 cup honey
4 cups heavy cream
6 whole cloves
1/2 piece of peeled ginger
1 cinnamon stick
1 vanilla bean
1/3 cup brown sugar

Preheat oven to 300°

Gently heat the cream with ginger, cloves, cinnamon, vanilla and brown sugar. Allow to simmer and then turn off heat. The longer you allow the cream and spices to steep the more intense their flavor will be. This can even be done the day before. When ready to prepare - strain the spices from the cream.

Add the egg yolks, honey and mashed sweet potato to the cream. With a whisk blend everything together. Strain the custard.

Pour into well-oiled baking cups/ramekins and cook, covered with foil, in hot water bath for 55 minutes.

Enjoy!

From the kitchen/laboratory, a new, delicious recipe for the Spring Menu; Delicious Dinner Service at The Clarksville Station, Overlook Farm:

Hilty’s chicken in sherry vinegar, honey, tomato, and garlic sauce with charred white beans with chard.

1 beautiful, Hilty’s pasture-raised chickens, cut into 8ths
salt and pepper
2 teaspoons paprika
2 teaspoons thyme
2 tablespoons Dijon mustard + 1 tablespoons
4 each clove garlic + 12 each
3 tablespoons butter + 3 tablespoons
2 teaspoons extra virgin olive oil (EVOO)
.5 cup sherry vinegar
.25 cup honey
1.5 cups chicken stock
.5 cup sour cream
2 teaspoons tomato paste
.5 oz. cognac
4 each tomato, roma
parsley and chives

Oven at 375 degrees.  Season chicken with salt and pepper, paprika, thyme, Dijon mustard, and garlic. Roast chicken.  Combine butter and EVOO - saute 12 garlic cloves - SLOWLY, for 16-18 minutes.  Add sherry vinegar, honey, and chicken stock - reduce by 2/3. Mount the glaze with sour cream, tomato paste, 1 tablespoon Dijon mustard, and cognac - simmer.  Reserve.  Finish with chopped tomato, fresh parsley, and chives.

Charred White Beans with Chard
(Giant corona beans, cellini beans, and white cannellini beans are superb!)

1 pound dried white beans, soaked overnight, cooked
.25 cup butter/EVOO
salt and pepper
2 onions, minced
4 each garlic, minced
1 large bunch chard or kale
.25 cup apple cider vinegar
1 tablespoon brown sugar
Parmesan cheese

Large cast iron skillet to medium heat - add butter/EVOO, saute, and brown beans, cooking 2-3 minutes per side.  Season with salt and pepper. Add onion and garlic - sweat; cooking until onion begins to wilt. Add chard, vinegar, and brown sugar - cook 6-8 minutes. Drizzle with EVOO and garnish with Parmesan cheese.

1.5 lbs. bacon
2 onions, thinly sliced
4 cloves garlic
.5 c. apple cider vinegar
.5 c. brown sugar
.25 c. maple syrup
.75 c. brewed coffee
.5 tsp. cracked black pepper

Cut the bacon strips into 1” pieces.  Utilize Dutch Oven - cook until browned.  Transfer bacon to paper towel lined bowl.  Reserve 3 T. bacon fat - saute onions & garlic 8-10 minutes.  Add vinegar, brown sugar, coffee, & pepper - reduce heat source to low.  Allow the mixture to come to a boil - boil hard for 2-3 minutes.  Add the bacon to the mixture.  Simmer, while stirring for 8-10 minutes.  Remove from heat.  Rip in food processor - spreadable consistency.  Refrigeration for up to 2 weeks.  Serve cold, room temp., or warm…  Serve on a crunchy baguette with an egg on top. Delicious!

Chef Grandinetti’s Thai-inspired BBQ Sauce

Sweet, Sour, & Hot!  Strong aromatic components combine to create a well-balanced FLAVOR BOMB!   
This “killer” Thai-inspired BBQ Sauce marries well with many proteins: I suggest Shrimp or Pork applications… 

I am excited to prepare this umami-laden sauce with Pan Roasted Wild Boar Loin Chops & Thai Style BBQ Sauce atop Fragrant Jasmine Rice, with Cremini Tempura garnish on St. Valentine’s Day Weekend at Overlook Farm.

Ingredients

2 T. grape seed oil
2 T. sesame oil
1 c. finely minced onion
1 tsp. paprika

2” piece fresh GINGER, minced

1 c. fresh squeezed orange juice
1 t. GARLIC
1 t. RED CHILE FLAKE
.75 c. fresh finely minced cilantro leaves & stems
.25 c. HONEY
2 c. tomato juice
.24 c. balsamic vinegar
1 c. strawberry or raspberry preserves
.5 c. hoisin sauce
.25 c. worcestershire
3 T. dijon
.5 c. brown sugar

salt/pepper to taste

Heat grape seed & sesame oil. Add onion & cook slowly - add paprika. Cook 8-10 minutes - SLOWLY! Add minced ginger - cook 4-5 minutes. Add the next 12 ingredients - bring to simmer. Adjust with salt/pepper. Cook/Simmer for 20 minutes - do not boil! Again, adjust with salt/pepper. Viola! Chef Grandinetti’s Thai-inspired BBQ Sauce! 

Warm up with one of Chef Tim’s one-pot wonders!

Ingredients:

1 tablespoon olive oil
1 pound chicken breasts, cut into ¾-inch slices
2 onions, chopped
2 tablespoons chili powder
1 tablespoon ground coriander
3 (14 ½-ounce cans diced tomatoes with green chilies
2 (15 ½-ounce) cans red kidney beans, rinsed, drained
½ cup lightly packed fresh cilantro leaves

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 to 6 hours on high or 8 to 10 hours on low. To serve, sprinkle with cilantro.

A deliciously unexpected way to prepare one of our favorite winter veggies. A touch of bacon, a drizzle of balsalmic and brussel sprouts become an explosion of flavor.

Ingredients:

6 pieces bacon
fresh thyme
1 lb. fingerling potatoes, “coins”
3 “big handfuls” Brussel Sprouts
1 cup yellow onion, small dice
1/2 cup chicken stock
2 T. balsamic reduction
salt/pepper
2 T. brown sugar
Overlook Farm Estate Honey

Instructions:

Cook bacon - render the fat. Add brussels sprouts, potatoes & onions - saute.  Add chicken stock & cook until vegetables are tender. Add balsamic reduction, brown sugar & bacon.  Delicious!  Drizzle with Overlook Farm Estate Honey.

Is there any better smell than fresh Pumpkin and Cinnamon Bread baking in the oven? This is one of our fall traditions that we know you will enjoy.

Ingredients:

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup veggie oil
3 eggs
1 teaspoon vanilla extract
3 cups grated fresh pumpkin
1 cup toasted pumpkin seed

Instructions:

Preheat oven 325 degrees F. Combine flour, cinnamon, baking soda, baking powder, & salt. Combine sugar, veggie oil, eggs, & vanilla. Combine both mixtures and add grated pumpkin & pumpkin seeds. Bake for 50 minutes. For delicious muffins, bake for 30 minutes.

Here is a sneak preview of the Beaujolais Nouveau dessert course, enjoy.

1 cup fresh sliced pears
1 cup dried cranberries
1 cup brandy
1/2 teaspoon cinnamon
3 eggs
1 cup milk
3/4 stick butter, melted
1/2 cup sugar
1/3 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon sugar
1/8 teaspoon cinnamon

Preheat oven to 325°F. Butter a cast iron skillet.

Combine pears, cranberries, brandy, & cinnamon - cook slowly until reduced to a syrup for 18-20 minutes.

Combine eggs, milk, butter, sugar, flour, vanilla, & salt - pour over fruit, then sprinkle with sugar & cinnamon.

Bake 40-45 minutes - until beautifully “puffed”.

This is one of my favorite dishes to make this time of year. Fresh seasonal apples take a break from desserts and enter this savory blend.

1/2 cup apple cider
3 1/2 pounds boned chicken thighs with skin, cut into 1-inch pieces
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh sage
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 ounces dried apples, cut into 1/4 -inch dice (you will have about 1 cup)
1/2 cup finely diced onion

1. Bring the cider to a boil, then reduce to a good simmer. Cook until the cider reduces to one-fourth cup, 6 to 8 minutes. Remove from the heat and refrigerate until chilled.

2. Combine the chicken with the salt, black pepper, sage, ginger, cinnamon and nutmeg. Cover the bowl and place the chicken in the freezer about 30 minutes.

3. Grind the chicken with a three-eighths-inch grinding plate into a large bowl set over an ice bath. Once the chicken is ground, stir in the reduced cider, diced apples and onion. Knead and squeeze the mixture until well blended.

4.  Portion 8 sausage patties (each about one-half pound).  Alternatively, stuff the sausage into the casing, following manufacturer’s instructions for the sausage stuffer; tie into 5-inch links. Refrigerate the sausage up to 2 days, or freeze up to 2 months.

Apple Spice Cupcakes

1 1/2 cups unsalted butter, at room temperature
3 cups sugar
2 T light molasses
6 large eggs
3 cups cake flour
1 1/4 t. baking soda
1/4 t. kosher salt
2 T ground cinnamon
2 t. ground allspice
1 t. ground nutmeg
1 t. ground ginger
1 c. sour cream
3 tart baking apples (Jonathan, Macintosh, Granny Smith), peeled and shredded (about 1 1/2 cups)
1 T vanilla
1 T grated fresh ginger

Preheat oven to 350 degrees and line muffin tins with paper liners (approx. 18 medium sized cupcakes).

Cream the butter and sugar on medium-high speed of an electric mixer until light and fluffy, about 3 minutes.  Scrape down bowl and add molasses.  Add the eggs, one at a time, beating between each addition.

In a medium bowl, stir together the flour, baking soda, salt and ground spices to blend.

Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.  This can be done on low speed and beat just until the ingredients are combined.  Stir in the grated apple, vanilla and ginger.

Spoon the batter into muffin pans lined with paper cups, 2/3 full.  Bake 20-25 minutes until cupcakes spring back lightly and toothpick inserted in the middle comes out clean.  Let cool.

When cool, ice with a basic vanilla buttercream icing.

Salted Caramel Sauce

1/4 c water
1 cup plus 1 T sugar, divided
2 T glucose syrup
1/2 cup heavy cream, warmed to 100 degrees F
1/4 c cream fraiche or sour cream
1/2 t. fresh lemon juice
1/2 t. kosher salt

Combine water, 1 c. sugar and glucose syrup in a medium saucepan over high heat, being careful not to get any of the mixture on the sides of the pot.  Once the mixture boils, stop stirring.  The caramel with be very bubbly and VERY hot, so be careful.  When the temperature of the mixture reaches 300 degrees (use a candy thermometer), lower the heat to medium and continue cooking until temperature reaches 350 degrees.  Remove pan from heat.  Mixture should be a golden brown.  Let rest for 1 minute.  Add the warmed cream to the caramel.  It will bubble up vigorously.

Quickly wisk the creme fraiche, 1 T sugar, lemon juice, and salt into the caramel.  Cool to room temperature and drizzle iced cupcakes generously with caramel.

A little work, but the results are intoxicating!

Thanks to our Pasty Chef, Anne Croy, for sharing this amazing celebration of the season.

I’m super excited about The Station’s Autumn Menu that debuts Thursday, September 23. Here’s a little sneak peak…

Introducing a delicious flavor bomb from The Overlook Farm, Autumn, 2010, Dinner Menu:
Chef TG’s Pho Bo - a delicious, rich, and hearty Vietnamese inspired beef noodle soup.

A classic dish - revisited and updated.  Close your eyes and picture this: a slow cooked, carefully crafted, piping hot ladle of Beef Broth infused with Anise, Cinnamon, Garlic, and Ginger is poured over rice noodles; add fresh, crunchy cabbage, thinly sliced Sayersbrook Bison, spicy Red and Green Chiles, and the “Big Bowl Trinity” of Fresh Basil, Cilantro, and Mint. 

BIG TIME Flavor Bomb!  Arriving at the table hot, incredibly aromatic, and addictively delicious

Beef Broth

3 beef short ribs
3 quarts water
2 star anise
cinnamon stick
2 cloves
black peppercorns
3 cloves garlic, minced
2 2” pieces of ginger
2 onions
3 Tablespoons fish sauce

Combine all ingredients - bring to a strong boil. Simmer 2-3 hours. Strain, adjust seasonings and reserve.

Noodles

1 package rice stick noodles, warm water prep
- Cook noodles for 30-45 seconds.  Rinse, reserve.

Garnishments

cabbage, shredded
fresh lime
Sayersbrook bison brisket/tenderloin/eye of round, thinly sliced
basil, cilantro, and mint
red and green chiles
scallions

Chopsticks or Soup Spoon?!?! Both!!

Looking for a way to spice up a super-food? I love this spicy sweet potato salad with a Thai twist, enjoy!

1/2 c. Rice wine vinegar
1/2 c. Soy sauce
6 T. Mayo
5 t. Minced fresh ginger
5 t. Sesame oil
6 Cloves minced garlic
3 T. Creamy peanut butter
4 t. Chili-garlic sauce
2 T. Brown sugar

3 Sweet potatoes
Scallions
Dry-roasted peanuts

Combine first 9 ingredients in food processor or blender. Blend until wicked smooth.  Reserve. Cook sweet potatoes until tender. Pour dressing over potatoes. Season with salt and pepper. Garnish with scallions and dry-roasted peanuts.

The other day I left the kitchen and walked over to Farmer Bankhead’s stand, where he was unloading bushels of corn. The variety, he shared, was called “Incredible.” Back to the kitchen, I went to make “Incredible Corn Bisque.”

2 tablespoons butter
2 tablespoons EVOO
2 cups onions
1/2 cup carrot
1/2 cup celery
1 red bell pepper
1 jalapeno
7 1/2 cups fresh corn kernels
1 teaspoon fresh thyme
1/4 teaspoon cayenne pepper
6 cups vegetable stock
1 cup heavy cream

Combine butter & EVOO in large pot - heat gently.  Add onions, carrot and celery - sweat 8-10 minutes.  Add red pepper & jalapeno - cook slowly for an additional 13-15 minutes. Add corn, thyme and cayenne. Add stock. Cook over medium heat for 45 minutes - stirring from time to time.  Add heavy cream - simmer for 15-20 minutes. Season to taste with salt and pepper.  The Corn Bisque may be pureed in blender/food processor.

Summertime in the Overlook Farm Bee Yards is a magical time and there is some BIG TIME BUZZING going on!  I have very little control over Mother Nature’s weather patterns or the ability of nearby flowers to produce nectar - however, as a savvy Beekeeper, I can easily augment the amount of space for my colonies to store honey…  We have established five strong colonies, with no swarming tendencies…  and, most importantly - honey production is in full swing…  SWEET! 

Now - I must answer some very important questions:  1: When do I harvest the honey crop?  2: How much honey do I “steal”?  3: Can I and/or should I leave the honey supers on for the winter?  4: What do I do with “unripened” honey in the supers?  5: What do I do with the spent supers after extraction?

In some areas, the BIG nectar flow is over by mid-summer, with nothing significant beyond that.  In other areas, there can be a CONTINUOUS nectar flow throughout most of the season.  Also, at times a BIG nectar flow occurs in the early summer, followed by another BIG nectar flow late in the season.  Honey from the early flow is usually lighter in color and milder in flavor.  The chance to separate the two harvest opportunities and extract a “varietal” honey is wicked good and most desirable!!

More questions arise:  6: Is this the end of the nectar flow?  7:  Are there any additional flow to come?  8:  How long until Winter begins?  9:  How much honey will the colony need to make it through the Winter?

When it comes to harvesting the honey crop, my philosophy is to ONLY harvest surplus honey.  It takes time, energy, and resources to turn nectar into honey (one teaspoon of honey requires bees to visit around 60,000 flowers!).  A good Beekeeper must leave an adequate supply of honey on/in the hives to provide for the bees’ winter needs.  Rule #1: Do NOT take honey until you are sure that the colony does not need it for the upcoming winter.

Stay tuned for additional updates from the Overlook Farm Bee Yards…

Next.  Fall management and preparation for Winter 2010 & 2011.  The first season is approaching its end and my bees are due to enjoy a restful winter…

Chef Grandinetti’s Peking Style Laquered Amish Chicken
featuring Honey Hoisin Lime Sauce

- marinated, air dried, roasted, & flash fried to acheive CRISPY deliciousness…

Marinade: 
3 cups Rice Wine Vinegar, 1 cup Soy Sauce, 1 cup Molasses, & 1 cup Honey.  Bring to a boil over medium high heat.

Delightful Zen Spice Mixture: 
Star Anise, Cloves, Fennel, Cinnamon, Sichuan Peppercorns, and Kosher Salt.

Honey Hoisin Lime Sauce:
Heat 4 Tbsp. Grape-seed Oil - add 1 cup minced Shallots, .5 cup mince Garlic, and .2 cup mind Ginger.  Saute.  Add 2 cups Hoisin Sauce, .5 cup Honey, 1 cup Fresh Lime, and Salt and Pepper.  Transfer to blender - rip!  Slowly add .5 cup Grape-seed Oil to emulsify.  Reserve.

Preparation: 
Bring 2 gallons of water to a rolling boil over medium high heat.  Season the Amish Chicken with Delightful Zen Spice Mixture.  “Dip” Amish Chicken into boiling water twice - for 4 seconds.  Next, “dip” Amish Chicken into boiling marinade three times – for 6 seconds.  Transfer to vessel and refrigerate, uncovered, overnight.

Again, season the Amish Chicken with Delightful Zen Spice Mixture.  Roast in 300 oven for 30 minutes.  Remove from oven and prepare Deep Fat Fryer.  Cook Amish Chicken in 375 Deep Fat Fryer for 12-14 minutes.  Remove & drain on paper towel/rack.  Season with Delightful Zen Spice Mixture.

Garnish with chopped scallions and toasted sesame seeds.

Making farm fresh cocktails is an art. All of the ingredients we use come straight from the farm. We grow our own berries, watermelon, sour cherries, serrano chilis, and mint. The drinks are simple, yet refined. Premium liquor ensures you the best drink possible.

This weekend at the Sweet summer Luv-Luv Festival and BBQ cook-off, we made Peach sangria that was to die for. Using fresh Calhoun County peaches, Sauvignon Blanc, Peach Schnapps, fresh squeezed lemon juice, sugar and red grapes, this drink was enjoyed by many without a drop left in the glass.

Peach Sangria

750ml bottle of Sauvignon Blanc
3/4 Cup Peach Schnapps
1 7/8 Cup of Fresh Squeezed Lemon Juice
1/4 Cup of Sugar
2 Fresh White Peaches (sliced thin)
3/4 Cup Sliced Red Grapes

In a large pitcher add wine, peach schnapps, lemon juice, and sugar. Add sliced peaches and grapes. Chill for 2 hours before serving. Serve over ice and top with a splash of ginger ale.

Serves 6