Recipes
Asian Pear and Pecan Cake
Yes, I am bowing to my love of desserts. Tomorrow I want to do an Asian pear and pecan cake. Instead of veg oil I plan to get a light olive at the Roswell Farmer's Market and make it with that. That should give it another layer of flavor that will be delicious.
Misha is planning a menu that will lean toward vegetables. I could do with a day off from meats. Though I will probably do some oxtails to take home for Sunday dinner. ;)
Clarissa
Green Tomatoes Not Fried
Sorry I meant to post this earlier, but my 2019 work life has been very hectic this week.
Misha who cooks with me at Smith Plantation discovered a recipe for Green tomato Soup in Rufus Estes' cookbook Good Things to Eat. I can’t believe I never noticed the recipe. So, this Saturday lunch will be green tomato soup.
For those of you new to the fascination of Southerners with fried green tomatoes you should give them a try. They’re good just fried with a mayo dressing or my favorite some hot sauce. Pimento cheese sandwiches are great with fried green tomatoes. And with ...
Figs Are Back!
Figs are in! I love figs, especially fig preserves with buttermilk biscuits. So, this weekend at Smith Plantation I will make the first batch of fig preserves for the year. Of course I can't have preserves and not make buttermilk biscuits. I'm really excited about this Saturday and it's suppose to be great temps in the upper 80's. The last time I cooked in Smith I swear it was 500 degrees.
Clarissa
Smith Plantation – Clarissa Clifton Food Blog
Hello Everyone,
I know that several of you will recognize me from walking around the Roswell Farmers Market dressed out in clothes from the 1800’s. My name is Clarissa Clifton and I am the food historian at Smith Plantation just across the parking lot from the Roswell Farmers Market. I have been finding all sorts of goodies at the Farmer’s Market from fresh meat and veggies to cook on the open hearth to fruits like strawberries and peaches for desserts and preserves. I’ve frequented it for the last 4 years. I even discovered Smith’s blacksm...
Pickled Peaches
I love pickled peaches. The texture with the sweet vinegar taste is delicious. My dilemma is that they are getting harder and harder to find. So, I'm going to attempt to pickle some on the Saturday, July 13th at Smith Plantation. Spoke with the peach farmer and looking forward to this attempt. Also planning a caprese salad with peach instead of tomato. I need to reach out to Stone Mountain Cattle to see what interesting cut of pork they have to go along with the salad.
So, wish me luck and we shall see how the pickled peaches turn out. I should have lots ...
Pie Day 2017 at RFAM
Hooray for a successful Pie Day! Thank you to our contestants, volunteers, judges, and tasters! Members of the community submitted their pies and patiently waited for our judges to sample and name winners. Then we opened the pie table to an enthusiastic small crowd, who ate ALL of the remaining pie. Not a crumb left!
Our winners included:
Professional Division: Joseph with a zucchini pie
Adult Division: Carrie with her peach and custard pie with pecan crust (scroll below for the recipe)
Youth Division: Zachary with a pecan apple pie
People's ...
Orzo Pasta Salad with Tomatoes, Corn and Basil
MEAL HIGHLIGHTS
Serves: 4 to 6
Prep Time: 20 min.
Cook Time: 15 min.
INGREDIENTS
1 pint cherry tomatoes cut into quarters
½ cup Hidden Valley® Farmhouse Originals Homestyle Italian Dressing
10 ounces orzo pasta
2 cups frozen corn
3 tablespoons basil thinly chopped
DIRECTIONS
Bring a pot of water to a boil. Add orzo and cook according to package instructions. Add corn to the boiling pasta for the last 3 to 4 minutes of cooking time to thaw.
Drain and rinse the pasta and corn with cold water. Refrigerate until chilled.
In a ...
French Onion Soup Tartines
HIGHLIGHTS
French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. Using 3 types of onions creates a rich, balanced flavor, but the recipe will work with any combination or just one variety if the market is sold out before your shopping trip. Serve with a green salad.
INGREDIENTS
Serves 4
2 Tbs olive oil, divided
1 medium sweet onion, quartered and sliced
1 medium red onions, quartered and sliced
3 small yellow onions, peeled and cut into 1/8 inch thick slices
2 Tbs dry white wine
2 cups low-sodium vegetable broth
1/2 tsp ...
Kale Creamsicle
Author Notes: This dark green, luscious Gluten-Free and Dairy-Free Kale Creamsicle Shake is my go to drink when I need greens and a little protein pick me up. elanaspantry.
Serves 2
1 cup kale, choopped
1 whole orange, peeled and chopped
1/4 cup water
1 scoop of your favorite protein powder
1 cup ice cubes
In a blender, combine kale, orange, water and puree on high speed
Blend in protein powder of your choice, then ice cubes
Serve
Enjoy!
One Pot Kale and Quinoa
Author Notes: I initially developed this combination by combining sauteed kale with leftover quinoa, but have come up with a from-scratch method to cook both elements together perfectly. It satisfies the eternal resolution to eat healthy, teaming complete-protein quinoa with antioxidant-rich kale. And it's one-pot easy, making it a simple way to incorporate healthy eating into a worknight rotation. - deensiebat
Food52 Review: Deensiebat's pilaf breathes new life into a familiar classic. Both the quinoa and the hearty strips of lacinato kale (you can use chard or ...
