Home Farm Herbery

  (Munfordville, Kentucky)
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The Art of Cooking with Tarragon©


One of our email questions this week asks, “What can you tell me about Tarragon?"




The easiest answer is that its smell is wonderful and a little bit goes a long way.  I also know that tarragon is a native to Siberia and western Asia.  However, tarragon is primarily used in France. When it is added to white wine vinegar it gives it a sweet, delicate licorice-like perfume and flavor. It is now being accepted in the USA especially when one gets a whiff of some very good dried French Tarragon and you can find it at our site link 

Tarragon pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. Fresh tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish.

Yet you can do wonders with good dried, organic FrenchTarragon and that is what we grow at Home Farm Herbery.

One of my favorite recipes is Baked Brie with Mushrooms and Almonds and it makes quite a sensation for special occasions.  It is easy to make and is ready in 30 minutes.


Ingredients:
2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brandy
1 teaspoon dried tarragon
1 (8 ounce) wedge Brie cheese, coating removed

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.
Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

May the Creative Force be with you,


Arlene Wright-Correll
 
 

The Art of Making the Classic French Omelette©

This week’s email question asks, “Do you have any suggestions on making the perfect classic French omelette in an easy fashion?”

Though I personally am not a breakfast egg eater and I am a poor cooker of eggs over easy, I do like and can make a decent French Omelette.  To me they can be eaten any time of the day or night and best of all they can be made in less than 1 minute.

Here is my method.  I use a non-stick pan with sloped side and I pre-heat it on medium high flame (I am cooking with a gas stove).


Next I crack 2 eggs in a medium bowl and whisk with a fork just until smooth, but not frothy and I season them with salt and pepper.


Now I pour 1 tsp vegetable oil into my hot pan giving it a moment to heat up and then swirl oil in the pan to coat all the bottom and sides. (For those of you who use butter go for it, but vegetable oil seems to create less smoke and makes it easier.)



Next I pour the eggs into the hot pan and immediately begin stirring the eggs with the back of a fork, while vigorously shaking the pan with the other hand. 

While stirring, the uncooked portion of the eggs will seep into the open sections of the pan, evenly cooking the eggs. Stop shaking and stirring once the eggs have begun to set but are still very moist in appearance, this stage takes about 30 seconds.  More shaking will cause gaps in your eggs. Don’t overcook your eggs as they will become brown.


It is here that I like to add a pinch of dried French Tarragon and some dried Chives. (You can use fresh if you have them.) When I want to add other stuff such as chopped tomatoes, onions, mushrooms, shredded cheese, etc, I have them prepared, pre-heated and set aside in a bowl to add at the next step.


I tilt the pan away from myself, so the omelette slides away from me and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. Remove pan from heat.

I now tilt the pan away from me, so the omelette slides away and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. I remove my pan from the heat.



Before I started I had a plate ready and I hold the pan above a plate while I continue tilting the pan away from myself and flip the omelette onto a plate, seam-side is down.


I suppose one can do it with 4 eggs, but this is so fast and easy that when I have to make several to feed family or guests, I just quickly repeat the process.  Got a question? Just email askarlene@scrtc.com
 
 

Pot Herb Blend is Also Known as French Soup Herb Blend Order yours today.

Pot Herb Blend

Also Known as French Soup Herb Blend


At Home Farm Herbery we make this wonderful blend with our own organically grown, chemical-free herbs and our carefully hand blended ingredients are: Chives, Chervil, Parsley, Thyme, Marjoram and Bay Leaves. You will love this blend and use it again and again.

Originating in France Pot herbs are named after the pot the French made their flavorful soups and stews in.

A must for use in all French cooking, soups, stews, chicken and vegetables or any recipes you want to give a French flair to as it will make your food have a Distinctive, warm, sweet and pleasant taste and aroma.

It is a wonderful substitute for Herbs De Provence, Bouquet Garni, Fines Herbes or Chervil.

We hand blend the following all natural organic ingredients: Chives, Chervil, Parsley, Thyme, Marjoram and Bay Leaves

Buy some today to make your cooking into something warm and wonderful and healthy as it is sugar free, salt free, gluten free and vegan .

 

1 oz package $8.95

 

4 oz. $19.95

16 oz. 35.95

5 lb. 164.95

10 lbs. 299.00

50 lbs. 849.00

 

We thank you in advance for your purchase as all our net proceeds go to St. Jude Children's Research Hospital.

 



 



 
 
 

Gourmet Dried Shallots for sale

Dried Shallots

 
At Home Farm Herbery it takes 18 pounds of fresh shallots to produce 1 pound of Dried Shallots so we have created these for those busy cooks who do not have time to create their own.

Shallots are a member of the onion family and are a cross between garlic and an onion. Their flavor isn’t as potent as a white onion and is more like a perfect fusion of mild garlic and sweet onion with the flavor profile of a sweet onion with subtle yet complex garlic undertones.

The French have always used shallots in their cooking and now here in the good old USA Dried Shallots are becoming more popular in the baking of breads or crumbled and sprinkled over burgers, chicken, fish, omelets, vegetable dishes, salads, salad dressings, sauces, soups and steaks. 

You can easily toss Dried Shallots into most dishes as they will have enough moisture to reconstitute them. If you wish to add them to a salad or another dry dish you can reconstitute first by covering them completely with water and letting them stand for about 5 minutes and then drain the excess liquid. If you want to use these more like fresh shallots and sauté in olive oil or butter we recommend that you reconstitute them first.

For substitution or conversion purposes (and because they are so potent) use ½ as much Freeze Dried Shallots as fresh shallots. A ½ teaspoon of dried shallots equals one shallot clove.

We suggest you put your dried shallots into glass jars once you get them as they tend to clump and or break down quicker when left in a bag that may get jostled around in your spice cabinet.

1 oz sampler pack is $6.95

4 oz resealable bag is 15.95

16 oz resealable bag is $39.95

 Buy now and we thank you in advance as all our net proceeds go to St. Jude Children’s Research Hospital.

Place your order today.
 

 
 
 

What to do with Leftover Panettone?

What to do with Leftover Panettone?

by Arlene Wright-Correll
Home Farm Herbery




Panettone (pronounced paene-toune) is a type of sweet bread loaf originally from Milan, but you do not have to go to Italy for the best Panettone for your holiday bread because we make it right here at Home Farm Herbery with all our Kentucky Proud local ingredients including our own dried fruit. It is overloaded with 8 eggs, lots of local chemical/pesticide-free honey and butter making it very rich dessert bread.

At Home Farm Herbery we use the following ingredients: Unbleached flour, water, salt, yeast, Local honey, Local eggs, Local butter, Home Farm Herbery dried fruit (raisins from our own grapes, currents, lemon peel, citron, orange peel) and lemon juice plus we add a big dollop of LOVE.

Most of the time this item is purchased around Christmas time and it seems to be a Christmas desert. It sort of is an Italian thing and most North Americans are missing out on a good thing because you can make lots and lots of great deserts with leftover panettone. Over the years we have amassed several good recipes at Home Farm Herbery and we would like to introduce you to some of them.

Recipes from Home Farm Herbery

Panettone French Toast and Bacon

Slice a thick cross-section of the cake. Soak it thoroughly in 2 eggs beaten with cream and a pinch of salt. Cook it over medium low heat in butter until golden brown and both sides. Dust with confectionary sugar and swerve it with maple syrup and/or a dollop of mascarpone and some slices of good quality crispy bacon. This cross section will serve 3 to 4 people. Of course for you vegetarians you can have just plain Panettone French Toast.



Panettone Pudding



Ingredients: ½ large Panettone sliced 1” thick

½ c mixed dried fruit such as cranberries and sultanas. 2 cups milk, ¾ cup heavy cream, 2 tsp. pure vanilla, ¼ cup sugar, 2 range free eggs plus 6 extra egg yolks

Directions: Lightly grease a 2.5 qt. baking dish. Slightly overlap the panettone in the dish and sprinkle each layer with the dried fruit. In a separate bowl whisk the eggs, yolks, cream, milk, vanilla and sugar and pour it over the panettone. Let it stand for 30 minutes, pressing down on the panettone every 10 minutes until it soaks up all the liquid. Sprinkle the top with extra sugar and bake in a pre-heated oven to 350 degrees and bake for 45 to 50 minutes until golden brown. If browning to quickly cover loosely with a piece of aluminum foil. Remove from oven and let it stand for 10 minutes. Serve warm with extra whipped cream.



Panettone French Toast with Mixed Berries

Ingredients: 3 eggs, 1/3 cup pure un-thickened cream, 1/3 cup milk, 1 tbsp. sugar, ½ tsp. pure vanilla extract, 2 rounds of panettone cut across horizontally about 1 inch thick and quartered, about 9 ounces of mixed frozen berries thawed or fresh ones, 2 tbsp. of confectionary sugar plus extra to dust. 2 tbsp. unsalted butter.

Directions: In a wide shallow bowl mix cream, milk, sugar and vanilla. Add the panettone slices one at a time, turning each one until coated and leave for 10 minutes pressing down from time to time until all the liquid is soaked into the panettone.

In the meantime, put half of the berries, 1 tbsp. water and the confectionary sugar in a blender and blend until smooth. Pour into a bowl and add the remaining berries and set aside.

Melt half the butter in a non-stick frying pan over medium heat. Drain excess egg mixture from half the panettone slices and cook for 1 to 2 minutes on each side until golden brown. Keep warm while you melt the remaining butter and cook the remaining slices of panettone in the same manner. To serve, place two slices on each plate, dust with some confectionary sugar and top with the berries and a dollop of cream.

Panettone, Berry and Mascarpone Trifle



Ingredients: 2 egg yolks, ¼ cup sugar, ¼ cup Frangelico hazelnut liqueur, 9 oz. of mascarpone, 8 slices of panettone, and 11 oz. of mixed berries.

Directions: Use a balloon whisk to whisk egg yolks and sugar together in a medium bowl until light and fluffy. Add 1 tbsp. of the Frangelico hazelnut liqueur and whisk until smooth. Add the mascarpone and use a metal spoon to gently fold until just combined. Use a 3 inch biscuit cutter to cut discs from the panettone slices. Brush the four discs with a little of the remaining Frangelico hazelnut liqueur. Place in the base of four 1 cup serving dishes, add a layer of mixed berries, a layer of mascarpone, dividing evenly among the dishes and build each one up until all are layered and top with a layer of mascarpone. Sprinkle some remaining berries and cover with some plastic wrap and place in the refrigerator for 30 minutes before serving.

Panettone, Ricotta and Nectarine Cake



Ingredients: (1) 24 oz. panettone, 20 oz. fresh ricotta cheese, 2 oz. of bitter chocolate coarsely chopped, 2 oz. blanched almonds, roasted and coarsely chopped, 1 & ¼ tsp. Glacé orange, confectionary sugar plus extra for dusting, 2 tbsp. Grand Marnier, 4 fresh nectarines halved, stoned and sliced into thin wedges.

Directions: Using a serrated knife, cut the top off the panettone to make a nice cylinder shape, and then trip the crust from the cylinder and cut widthwise into 4 thick slices. Reserve trimmed panettone for another use. Push the ricotta through a fine sieve into a bowl and then add chocolate, Glacé orange, almonds, confectionary sugar and half the liqueur and mix well. Spread 1/3 cup ricotta mixture over the bottom slice of the panettone, press another slice over the top, then repeat spreading and layering, finish with a layer of ricotta. Combine nectarines with remaining liqueur and then top with 1/3 of the nectarines. Serve cake cut into wedges and serve with the remaining sliced nectarines passed separately. This cake is best on the day it is made and peaches can be substituted for nectarines.

Apricot Panettone Pudding



Ingredients: 5 to 6 oz. of apricots, 9 oz. panettone, sliced, butter, 10 oz. plus 1 tsp. milk, a piece of vanilla pod, split open with a sharp knife, 1 tbsp. caster or superfine sugar, 1 egg, 1 egg yolk, 2 oz. of chopped almonds and some powdered sugar.

Directions: Place apricots in a small pan bring to a boil, then cook gently for 5 minutes or until very tender. Drain, reserving the juice. Mash the apricots into a puree. Spread most of the apricot over the panettone and arrange in a buttered oven proof dish. Spread the remaining puree over the top, along with any juices. Put the milk, the split vanilla pod and sugar into a sauce pan and heat slowly until the milk just comes to a boil, then set aside for 10 minutes. Beat the egg and egg yolk together in a bow, and then pour on the heated milk, stirring to make custard. Pour the custard around the edges of the panettone, NOT ON TOP. Sprinkle the top with the almonds, dot with butter and bake in a pre-heated oven at 350 degrees F. or until all the custard has been absorbed and the pudding is golden on top. Remove from the oven and cook 10 minutes. Sprinkle with powdered sugar and serve.

Chilled Panettone with Poached Spiced Cherries



Ingredients: 8 slices of panettone, 3 tbsp. butter (softened), 2 tbsp. orange marmalade, 2 eggs slightly whisked, 1 cup milk, ½ cup light cream, ¼ cup sugar, 1 tsp. vanilla bean paste.

Spiced Cherries: 9 oz fresh cherries, (note you may or may not stone or pit the cherries. I usually do) 1 cup rose wine, ¼ cup sugar, 2 whole star anise and 1 cinnamon stick.

Directions: preheat oven to 320 degrees F. Grease four 2/3 cup capacity ramekins. Use a round pastry or biscuit cutter to cut 8 discs from the panettone slices, Spread the discs with butter and orange marmalade and place two discs in each ramekin. Whisk together the eggs, milk, cream, sugar and vanilla bean paste in a jug or jar until well combined. Pour evenly over the panettone slices and set aside for 15 minutes to soak. Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins. Bake in the preheated oven for 20 minutes or until set. Remove from the oven, removing the ramekins from the water and place in the refrigerator for 1 hour to chill.

Meanwhile make the spiced cherries, place the cherries, wine, sugar, star anise and cinnamon stick in a medium saucepan over medium heat and bring to a simmer. Reduce heat to low and poach for 15 minutes or until the syrup thickens and the cherries are tender. Remove from heat and transfer to a heat proof bowl. Cover with plastic wrap and place in the refrigerator to chill. Serve the chilled panettone with the chilled cherries and if you have not stoned or pitted your cherries, alert your guests to the presence of pits in the cherries!

Right now, while writing this the Home Farm Herbery Kitchen is awash with the aroma of Panettone as three of them are being baked on our stone hearth and once they are cooled down they will be shipped to 3 anxiously awaiting customers in different parts of the good old USA!

Try these recipes today and enjoy Happy Eating!

And may the creative Force be with you.



Arlene Wright-Correll

P.S. here is the link to order your own Home Farm Herbery Chemical Free, organic Panettone.

http://www.localharvest.org/panettone-italian-gourmet-sweet-bread-C24329
 
 
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