We celebrated Thanksgiving this year at Cornerstone Farm again.
We are just posting the dishes we made, no pictures this time. Since we had so much to make we didn't feel like taking the time to take pictures of everything too!
The Salad Ian made with some lettuce greens from the garden at Cornerstone and a delicious creamy dressing he made from local bacon and its drippings, garlic, fresh thyme, parsley and sage from the garden, raw egg, and feta cheese that Bethany had made.
The Stuffing Lauren made with her homemade sourdough bread, their pork sausage, and homemade broth.
The Chicken, Lamb, and Gravy Brandon and Lauren made. The chicken (from Cornerstone) was roasted and stuffed with some of Lauren's stuffing. The lamb/mutton was from a sheep that was raised at Cornerstone. Brandon made an incredible rich gravy sauce from the roasted lamb drippings which he reduced down a lot to make into almost a syrup consistency that was so good!
The Cassoulet Brandon made was delicious. With beans and either sausage or lamb, or both, it was amazing.
The Mashed Potatoes Bethany made with potatoes from Cornerstone, her homemade fromage blanc, milk, and butter.
The Roasted Winter Squash Jeanette made with local squash Lauren had brought over. The squash was chopped into small pieces and tossed with maple syrup, a little olive oil, and fresh sage from the garden.
The Green Bean Casserole Jeanette made from the November 2011 Food Network Magazine recipe.
We used fresh green beans, raw milk from Cornerstone, and cheddar cheese that Bethany had made.
The Roasted Brussels Sprouts with Pomegranate and Hazelnuts Bethany made from the November 2011 Food Network Magazine recipe.
The Molasses Biscuits Bethany made from the November 2011 Food Network Magazine as well. They were delicious!
The Sweet Potato Biscuits Jeanette made from the November 2011 Food Network Magazine were really yummy too. We used pumpkin instead of sweet potato since we had enough left over from a pumpkin that had been cooked from the garden at Cornerstone which had been for the Pumpkin Cheesecake we were making.
The Cranberry Sauce Bethany made. She added some cherries that had been grown at Cornerstone, maple syrup, and cinnamon sticks to add some spice!
Dessert:
The Pecan-Butter Scotch Pie Lauren made following a recipe out of the November 2011 Food Network Magazine. She substituted maple syrup instead of using corn syrup in the recipe. We served it with homemade raw whipped cream.
The Pumpkin Cheesecake we made was from the November 2011 Bon Appetit Magazine. Bethany made the filling using ricotta that she had made earlier and the fromage blanc she had made as well instead of mascarpone. The pumpkin, as I mentioned above, was from the garden at Cornerstone. Jeanette made the crust which was a delicious homemade gingersnap cookie crust!
Saturday, December 31, 2011
Thursday, December 22, 2011
Jeanette's Birthday
To celebrate Jeanette's birthday, we spent the day in Olympia cooking, eating, and planning for Thanksgiving, which was later that same week! Jeanette picked out everything we made, choosing things that sounded particularly good to her or that she's been wanting to make for a while.
Since Bethany was driving down that morning and we had a lot planned for the day, Jeanette made breakfast the night before so it was all ready for us to just enjoy that morning. The recipe was from the book 'a passion for Baking' and is called Rougemont Apple Pastry Cake.
Of course, we made fresh raw whipped cream to have with the cake!
And now for dinner:
The salad we made was Escarole and Bacon Salad from the November 2011 Food Network Magazine. We substituted prosciutto for the bacon, and used romaine lettuce in place of the escarole.
Using a couple different cuts of lamb from Cornerstone, we made Braised Lamb with Almonds & Mint from the November 2011 Bon Appetit.
As a side dish we had Spice-Roasted Cauliflower and Jerusalem Artichokes from the November 2011 Food Network Magazine
The Jerusalem artichokes and chives were from Cornerstone as well, and they were delicious!
Lastly, to go with dinner, we made Thyme Gougeres (October 2011 Bon Appetit)
We replaced the Gruyere with homemade raw cheddar from the Cornerstone Dairy, and used thyme from the garden at Cornerstone too!
All the flavors went really well together and complimented one another--it was a great dinner!
Last but not least...dessert!
This Toasted Nut Tart from the November 2011 Bon Appetit was a delicious twist on pecan pie, and the homemade, raw pistachio ice cream put it over the top!
We left out the pine nuts and used maple syrup instead of corn syrup--the filling was rich, but sooo good!
Since Bethany was driving down that morning and we had a lot planned for the day, Jeanette made breakfast the night before so it was all ready for us to just enjoy that morning. The recipe was from the book 'a passion for Baking' and is called Rougemont Apple Pastry Cake.
Of course, we made fresh raw whipped cream to have with the cake!
And now for dinner:
The salad we made was Escarole and Bacon Salad from the November 2011 Food Network Magazine. We substituted prosciutto for the bacon, and used romaine lettuce in place of the escarole.
Using a couple different cuts of lamb from Cornerstone, we made Braised Lamb with Almonds & Mint from the November 2011 Bon Appetit.
As a side dish we had Spice-Roasted Cauliflower and Jerusalem Artichokes from the November 2011 Food Network Magazine
The Jerusalem artichokes and chives were from Cornerstone as well, and they were delicious!
Lastly, to go with dinner, we made Thyme Gougeres (October 2011 Bon Appetit)
We replaced the Gruyere with homemade raw cheddar from the Cornerstone Dairy, and used thyme from the garden at Cornerstone too!
All the flavors went really well together and complimented one another--it was a great dinner!
Last but not least...dessert!
This Toasted Nut Tart from the November 2011 Bon Appetit was a delicious twist on pecan pie, and the homemade, raw pistachio ice cream put it over the top!
We left out the pine nuts and used maple syrup instead of corn syrup--the filling was rich, but sooo good!
Tuesday, December 13, 2011
Free!
We were able to put this dinner and dessert together without needing to buy anything! We just used things that we both already had and made a few small substitutions if needed.
The garlic and herbs were from Cornerstone as well, and we used a combination of pork fat and coconut oil to fry the chicken in.
In order to use some of the winter greens, such as kale and swiss chard, growing abundantly at Cornerstone, we made Creamed Collard Greens from the November 2011 Bon Appetit, using the greens we had available in place of the collard greens.
Of course the milk and cream were from Tess, and we used smoked bacon from La Biondo Farm on Vashon.
For dessert we had To Die For Banana Cake with Vanilla Bean Frosting from Tasty Kitchen.
We almost had to buy one banana to be able to make this cake, since Luke saw the bananas on the counter and had one for a snack! But there just happened to be one over-ripe banana left at Cafe Luna that Bethany was able to grab as she was leaving work :)
This post is far overdue...this meal was made in the end of October...so there are a few more to come that will hopefully be up soon!
Now that Cornerstone has a dairy cow, there have been lots of fresh, raw dairy products available for us to use--one of them is real buttermilk, which is the byproduct of making cultured butter. When we saw the recipe in the October 2011 Bon Appetit magazine for Buttermilk Fried Chicken and Sweet Potato Waffles, we thought it would be a great thing to make with chicken raised at Cornerstone and buttermilk from the Jersey cow, Tess!
Chicken and waffles was something we hadn't tried before, but the combination of the slightly sweet waffles with homemade butter and maple syrup, and the spiced chicken with hot sauce was actually really good!
Of course the milk and cream were from Tess, and we used smoked bacon from La Biondo Farm on Vashon.
We also made a simple green salad with Cornerstone greens and a maple-mustard vinaigrette, and Brandon and Lauren made polenta with delicious homemade stock.
For dessert we had To Die For Banana Cake with Vanilla Bean Frosting from Tasty Kitchen.
This post is far overdue...this meal was made in the end of October...so there are a few more to come that will hopefully be up soon!
Thursday, October 27, 2011
Green Galore
Though we didn't plan it this way, every dish in this dinner was mainly green, each one a different shade!
The salad was Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (wow, that's a long name!) from the October 2011 Food Network Magazine. Instead of the blue cheese, we used feta that Bethany made, and we also substituted salad greens from Cornerstone for the Belgian endive. The apples came from Cornerstone as well, and rather than buy pomegranate molasses for the dressing, we used a little bit of plain molasses.
For the main dish we made Spinach Fettuccine with Parmigiano-Reggiano from the October 2010 Food Network Magazine. Since none of us had any guanciale, we used smoked bacon instead.
We made the pasta dough, which had lots of blanched spinach pureed with the flour, and then divided it into sections to roll it out
Each section was rolled out into a rectangle, and then rolled up and sliced
The third component of the meal was Fricassee of Chanterelles from the September 2011 Bon Appetit. We were able to get some local chanterelles, and added lots of kale and swiss chard from Cornerstone, rather than serving the mushrooms over pasta or potatoes.
Sticking with the green theme, dessert was Apple-Pear-Ginger Pie from the November 2011 Food Network Magazine.
We used more apples from Cornerstone, and used both cinnamon and ginger in the filling. For the top crust, we cut out lots of little apples and leaves, and layered them in circles to cover the top of the pie.
We decided not to cook the filling since we didn't want the pears and apples to turn into mush, so we just used less butter and added a little more flour. The pie was accompanied by frozen yogurt that Bethany made out of yogurt that Natalie had made
The next morning we didn't make breakfast together because Bethany had to work early and Ian and Jeanette were leaving pretty early too, but they came back a few days later and we made breakfast then!
The recipe was for Maple Glazed Sweet Potato Bread from Tasty Kitchen - the bread was delicious, and the "icing on the cake"...was the glaze on the bread!
Instead of shortening we used coconut oil, and we didn't have ground cloves, so we used nutmeg instead. We also substituted homemade raw buttermilk for the milk, and made raw maple whipped cream too!
The salad was Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (wow, that's a long name!) from the October 2011 Food Network Magazine. Instead of the blue cheese, we used feta that Bethany made, and we also substituted salad greens from Cornerstone for the Belgian endive. The apples came from Cornerstone as well, and rather than buy pomegranate molasses for the dressing, we used a little bit of plain molasses.
For the main dish we made Spinach Fettuccine with Parmigiano-Reggiano from the October 2010 Food Network Magazine. Since none of us had any guanciale, we used smoked bacon instead.
We made the pasta dough, which had lots of blanched spinach pureed with the flour, and then divided it into sections to roll it out
Each section was rolled out into a rectangle, and then rolled up and sliced
The third component of the meal was Fricassee of Chanterelles from the September 2011 Bon Appetit. We were able to get some local chanterelles, and added lots of kale and swiss chard from Cornerstone, rather than serving the mushrooms over pasta or potatoes.
Sticking with the green theme, dessert was Apple-Pear-Ginger Pie from the November 2011 Food Network Magazine.
We decided not to cook the filling since we didn't want the pears and apples to turn into mush, so we just used less butter and added a little more flour. The pie was accompanied by frozen yogurt that Bethany made out of yogurt that Natalie had made
The next morning we didn't make breakfast together because Bethany had to work early and Ian and Jeanette were leaving pretty early too, but they came back a few days later and we made breakfast then!
The recipe was for Maple Glazed Sweet Potato Bread from Tasty Kitchen - the bread was delicious, and the "icing on the cake"...was the glaze on the bread!
Instead of shortening we used coconut oil, and we didn't have ground cloves, so we used nutmeg instead. We also substituted homemade raw buttermilk for the milk, and made raw maple whipped cream too!
Friday, October 14, 2011
Home Grown
Between our gardens, freezers, refrigerators, and pantries, there were very few ingredients we needed to purchase for this meal!
When we were discussing this meal, the one thing we knew we would make was an Heirloom Tomato Pie from the July/August 2011 Food Network Magazine. We had been waiting for there to be enough sun to ripen lots of tomatoes in our gardens to make this recipe, but since that didn't happen we settled for the next best option--buying heirloom tomatoes from a farm on Vashon. We also substituted home-made fresh cheese curds for the manchego cheese in the recipe, and all the herbs were freshly cut from Cornerstone's garden!
Our meat dish was Aged Rib Eye with Onion Puree from the September 2011 Bon Appetit magazine. We cooked a few steaks that Ian and Jeanette brought rather than the one large rib-eye that the recipe calls for.
Unfortunately we didn't still have enough onions in the garden either, so they also came from a farm on Vashon. The chicken stock and buttermilk in the puree were home-made though!
All the greens for Late-Summer-Greens Saute (from September 2011 Bon Appetit) were from the garden at Cornerstone, and the shallots came from the same farm as the onions - Island Meadow Farm
Even dessert came from the garden...well, sorta...the zucchini did!
These are Zucchini Whoopie Pies from Not Without Salt. The cookies pretty much taste like zucchini bread, as they have very similar ingredients.
While we were taking pictures of the cookies, a little someone tried to sneak one off the cooling rack!
The whoopie pies have a delicious buttercream-like filling made with home-made marshmallow fluff. We had them with home-made raw vanilla ice cream
For breakfast the next morning we made Cherry-Chocolate Coffee Cake from the July/August 2011 Food Network Magazine. This is another recipe we had been waiting for a while to make--first we were waiting for the cherries at Cornerstone to ripen, then it was just a matter of finding time to get together and make it! Luckily there were some bing cherries from the tree in the freezer, because by the time we made the cake there were no more cherries on the trees!
The cake calls for sour cream, but we used home-made raw buttermilk instead. We also left out the orange zest in the streusel, as well as the cherry liqueur in the filling. As if having cake for breakfast were not enought, we made raw whipped cream to have with it!
When we were discussing this meal, the one thing we knew we would make was an Heirloom Tomato Pie from the July/August 2011 Food Network Magazine. We had been waiting for there to be enough sun to ripen lots of tomatoes in our gardens to make this recipe, but since that didn't happen we settled for the next best option--buying heirloom tomatoes from a farm on Vashon. We also substituted home-made fresh cheese curds for the manchego cheese in the recipe, and all the herbs were freshly cut from Cornerstone's garden!
Our meat dish was Aged Rib Eye with Onion Puree from the September 2011 Bon Appetit magazine. We cooked a few steaks that Ian and Jeanette brought rather than the one large rib-eye that the recipe calls for.
All the greens for Late-Summer-Greens Saute (from September 2011 Bon Appetit) were from the garden at Cornerstone, and the shallots came from the same farm as the onions - Island Meadow Farm
Even dessert came from the garden...well, sorta...the zucchini did!
These are Zucchini Whoopie Pies from Not Without Salt. The cookies pretty much taste like zucchini bread, as they have very similar ingredients.
While we were taking pictures of the cookies, a little someone tried to sneak one off the cooling rack!
The whoopie pies have a delicious buttercream-like filling made with home-made marshmallow fluff. We had them with home-made raw vanilla ice cream
For breakfast the next morning we made Cherry-Chocolate Coffee Cake from the July/August 2011 Food Network Magazine. This is another recipe we had been waiting for a while to make--first we were waiting for the cherries at Cornerstone to ripen, then it was just a matter of finding time to get together and make it! Luckily there were some bing cherries from the tree in the freezer, because by the time we made the cake there were no more cherries on the trees!
The cake calls for sour cream, but we used home-made raw buttermilk instead. We also left out the orange zest in the streusel, as well as the cherry liqueur in the filling. As if having cake for breakfast were not enought, we made raw whipped cream to have with it!
Monday, September 26, 2011
Birthdays!
This dinner was also a celebration of Bethany and Wesley's birthdays. We cooked at Ian and Jeanette's house in Seattle, wanting to take advantage of the deck with a beautiful view to grill and eat outside. Unfortunately, the one day in a stretch of great weather that we chose to make a meal based on being outside, it rained! But the rain was light enough while we were cooking that we were still able to grill outside and eat dinner on the deck without getting too wet.
The main dish was Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise from Giada at Home by Giada DeLaurentiis. We used the recipe as a guide, but changed a few things.
Rather than use dried herbs de Provence on the tuna steaks, we chopped up fresh herbs from the garden
We also made a garlicky Aioli from the September 2011 Food Network Magazine to have in place of mayonnaise, and had dill pickle relish along with it. Since we were making salad and vegetables on the side, we also left off the arugula on top of the sandwiches.
The rest of the meal was also grilled - our vegetable side dish was Grilled Summer Squash from the July/August 2011 Food Network Magazine
This was a mixture of Summer squash from the garden at Cornerstone, as well as some that we purchased, since the garden was not yet at it's peak for squash
Instead of topping it with ricotta salata, we used a raw goat's milk feta cheese
Our salad was also grilled, using only that portion of the recipe for Chicken Skewers with Grilled Romaine, also from the July/August 2011 Food Network Magazine.
These were very delicate heads of lettuce from Ian and Jeanette's garden
After spreading the dressing on them, they were quickly grilled and then topped with grated romano cheese
Because this was also a birthday celebration, we decided to make a dessert that Bethany would love, which means it would include chocolate and peanut butter! We chose a Peanut Butter Cream Pie recipe by Emeril Lagasse.
The filling had whipped cream folded into it, so it was very light and fluffy...but it also subdued the peanut butter flavor some. With the extra whipped cream served on top, it was kind of a lot of whipped cream! The pie was good, but we would probably try a different recipe next time, and look for one with a more dense filling containing lots of peanut butter!
And of course, we have to include a picture of the now two-year-old birthday boy!
The main dish was Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise from Giada at Home by Giada DeLaurentiis. We used the recipe as a guide, but changed a few things.
Rather than use dried herbs de Provence on the tuna steaks, we chopped up fresh herbs from the garden
We also made a garlicky Aioli from the September 2011 Food Network Magazine to have in place of mayonnaise, and had dill pickle relish along with it. Since we were making salad and vegetables on the side, we also left off the arugula on top of the sandwiches.
The rest of the meal was also grilled - our vegetable side dish was Grilled Summer Squash from the July/August 2011 Food Network Magazine
This was a mixture of Summer squash from the garden at Cornerstone, as well as some that we purchased, since the garden was not yet at it's peak for squash
Instead of topping it with ricotta salata, we used a raw goat's milk feta cheese
Our salad was also grilled, using only that portion of the recipe for Chicken Skewers with Grilled Romaine, also from the July/August 2011 Food Network Magazine.
These were very delicate heads of lettuce from Ian and Jeanette's garden
After spreading the dressing on them, they were quickly grilled and then topped with grated romano cheese
Because this was also a birthday celebration, we decided to make a dessert that Bethany would love, which means it would include chocolate and peanut butter! We chose a Peanut Butter Cream Pie recipe by Emeril Lagasse.
The filling had whipped cream folded into it, so it was very light and fluffy...but it also subdued the peanut butter flavor some. With the extra whipped cream served on top, it was kind of a lot of whipped cream! The pie was good, but we would probably try a different recipe next time, and look for one with a more dense filling containing lots of peanut butter!
And of course, we have to include a picture of the now two-year-old birthday boy!
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