The COOK and the BAKER

Seasonal recipe blog from our farm kitchen to yours. Family meals, appetizers, breads, and desserts sprinkled with a touch of culinary exploration from around the world.

Summer is a season filled with outings & friends paired with good food & wine. One of our favorite summer outings is to head to the park with a lovely picnic in our wicker basket. This classic European picnic is perfect for a little holiday getaway in the park – perhaps enjoying the glimmer of the Eiffel tower in the distance. 🙂

We handpicked a few of our favorite imported cheeses and meats along with some in season fruits. What’s so lovely about this is you can completely tailor the style of your picnic to your taste!
We chose a lovely Rosé for a refreshing, crisp wine; it’s taste pairs wonderfully with some imported cheeses from France.
Fresh baguettes are a MUST for an true European picnic. We baked up a quick batch in the steam oven for the evening. Bring some apricot jam for spreading.

When it comes to cheese, the market is full of many options so it can be hard to decide! Start simple; the more you try, the more you will discover what you love. Begin by choosing a hard cheese and a soft cheese. One of our latest favorites is the lovely Balsamic BellaVitano cheese. The flavor is sharp, with a hint of sweetness which comes from the balsamic.
Pack up all your market finds in a basket and head to your evening destination! Don’t forget a few wine glasses and a picnic blanket! Enjoy the sunset as you sip & savor a taste of Europe in the company of loved ones.

French Summer Holiday Picnic

 

Wine

  • Whispering Angel Rosé

Cheeses & Meats

  • Crémeux du Jura
  • Balsamic BellaVitano
  • Molinari Dry Salame

Grains & Crisps

  • Fresh baguettes
  • Parmesan cheese crisps

Fruits & Nuts

  • Red grapes
  • Strawberries
  • Pears
  • Fresh mission figs
  • Dried apricots
  • Almonds
  • Apricot jam

Love,

B+M

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So many wonderful things come with the spring season. The beautiful weather and blooming colors have us busy in the Modern Farmette kitchen cooking up new recipes. We get particularly excited to heat up the outdoor grill for the first time. Grilled artisan flatbreads are one of our spring favorites – using in season vegetables keeps things fresh and is sure to please everyone around the table. After you grill flatbread for the first time, there’s no going back – the crunch and flavor is heavenly!To make your artisan flatbread dough, we suggest finding a recipe in a bread baking book. There are many recipes out there; and you can easily find one to your liking. In our kitchen we use an aged olive oil dough.

Fig & Prosciutto Flatbread: This recipe is definitely our favorite and our go-to whenever we have guests. The sweet and salty combination from the figs and prosciutto melt in your mouth! Let’s get cooking!Fig & Prosciutto Flatbread (Yield: 4-6 servings)

Ingredients

  • 1 pre-baked flatbread
  • Mascarpone cheese
  • Fig jam
  • Gorgonzola cheese, crumbled
  • Prosciutto, sliced
  • Asiago cheese, shredded
  • Dried mission figs (optional: marinate in balsamic; recipe below.)
  • Parsley, (optional, for garnish)

 

Method

  1. To marinate figs (optional) place figs in an air-tight container. Add balsamic vinegar with a dash of sugar and let sit overnight on the refrigerator.
  2. Preheat grill to 500ºF. Use indirect heat, as not to burn the pre baked flatbread – just to crisp it up.
  3. Spread mascarpone over the room temperature flatbread. Spread a thin layer of fig jam over top of the cheese.
  4. Sprinkle with gorgonzola, then add prosciutto and sprinkle with asiago.
  5. Add figs and drizzle with leftover balsamic from figs.
  6. Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until cheese is melted and flatbread has become crispy, about 5 minutes.

 


Spring Alfredo Vegetable Flatbread: This is another one of our go-to flatbread recipes. What we love about this one is how easy it is to sub ingredients for in season vegetables. Yum!Spring Alfredo Vegetable Flatbread (Yield: 4-6 servings)

Ingredients

  • 1 pre-baked flatbread
  • Alfredo sauce (recipe below)
  • Artichokes, steamed and seasoned
  • Asparagus, grilled and seasoned
  • Heirloom tomato, diced
  • Avocado, sliced
  • Micro greens (optional, garnish)

 

Method

  1. Start by grilling veggies and steaming the artichokes.
  2. Preheat grill to 500ºF. Use indirect heat, as not to burn the pre baked flatbread – just to crisp it up.
  3. Spread alfredo sauce over the room temperature flatbread.
  4. Add artichokes, asparagus, red peppers, and tomatoes.
  5. Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until all ingredients are hot and flatbread has become crispy, about 5 minutes.
  6. Remove from grill, and allow to cool for a couple minutes. Top with avocado and micro greens if desired.

Basic Flatbread Alfredo: (Yield: 2 small flatbreads)

Ingredients

  • 1 tbsp. butter
  • 1 cup milk
  • Salt & pepper
  • 1 garlic clove, minced
  • 2 tbsp. fresh basil, minced
  • 1/2 cup parmigiano reggiano cheese, shredded

Method

  1. In a small saucepan, heat butter until melted. Add flour and stir until thoroughly mixed.
  2. Slowly whisk in milk. Stir in remaining ingredients; sauce will thicken as it cools. If sauce becomes too thick, reheat and add more milk.

 


Hawaiian Barbecue Chicken Flatbread: This recipe is sure to please everyone. The grilled pineapple paired with the BBQ sauce is irresistible and packed with lovely summer flavors.Hawaiian Barbecue Chicken Flatbread: (Yield: 4-6 servings)

Ingredients

  • 1 pre-baked flatbread
  • Barbecue sauce
  • Rotisserie chicken, shredded
  • Yellow cheddar cheese, grated
  • Sliced pineapple, grilled
  • Red Pepper, roasted and diced
  • Micro greens (optional, for garnish)

Method

  1. Grill pineapple and red pepper until tender.
  2. Preheat grill to 500ºF. Use indirect heat, as not to burn the pre baked flatbread – just to crisp it up.
  3. Generously spread BBQ sauce over the room temperature flatbread.
  4. Add chicken, top with cheese, and add the pineapple & red peppers.
  5. Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until all ingredients are hot and flatbread has become crispy, about 5 minutes.
  6. Allow to cool, then garnish with micro greens if desired.

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Winter is the season for comforting weeknight meals. Most evenings you’ll find us cozied up at home – a fire burning in the fireplace and a warm farm-style dinner cooking in the dutch oven. We seriously LOVE our dutch oven – you might even call it an obsession. It’s such a versatile tool and SO fun to cook with!

Hard Cider Wild Boar: Today we’re sharing one of our favorite roast recipes. We love the flavor the boar brings to the table. In fact, we’ve come to prefer it over beef. What makes this recipe shine is the slow and low roasting process. A touch of sweetness the apples bring paired with the savory flavor of the boar make this recipe come to life. We also roasted some carrots to add a healthy side.
Hard Cider Wild Boar (Yield: varies; approx. 6-8 servings)

Ingredients

  • 1 mini wild boar roast
  • 2 1/2 cups small purple potatoes, diced
  • 2 1/2 cups small red potatoes, diced
  • 1 cup pearl onions, peeled
  • 2/3 cup hard apple cider
  • 1/3 cup Cabernet Sauvignon
  • 4 tbsp. butter

Rub

  • 2 tbsp. brown sugar
  • 5 fresh rosemary sprigs, chopped
  • 2 tsp. minced garlic
  • 3 tbsp. fresh oregano
  • 3/4 tsp. ginger

 

Method

  1. Preheat oven to 300ºF.
  2. Pat dry roast and season with salt and pepper, then apply rub. Add more spices if needed – this varies depending on the size of your roast. Don’t be afraid of the salt – it really brings the flavors to a whole new level.
  3. Heat butter in dutch oven until melted. Place roast in dutch oven and sear each side until golden brown. (About 3-4 minutes per side).
  4. Remove from heat and add potatoes & onions to the dutch oven. Season with salt and pepper. Pour in apple cider and wine.
  5. Cover dutch oven and place in oven. Roast for about an hour, or until a meat thermometer reads 150-160ºF.
  6. Serve with whiskey apples. (Recipe below).

 


Whiskey Apples: This truly brings this lovely roast together – the whiskey flavor is incredible when paired with the savory flavors of boar. Kentucky holds a special place in our heart – so we’re using KY’s finest for this recipe. 🙂

Whiskey Apples (Yield: varies; approx. 6-8 servings)

Ingredients

  • cup brown sugar
  • 3 tbsp. butter
  • 4 oz (¼ cup) bourbon
  • 3-4 honeycrisp (or similar) apples

 

Method

  1. Heat a sauté pan over medium heat. Add sugar and sauté until it begins to caramelize, turning into a liquid with a light amber tone.
  2. Add butter and melt, combining with the caramel.
  3. Add bourbon, cooking off the alcohol, about 2 minutes
  4. Add apples and cook until soft, about 5 minutes.

 


Basic Artisan Bread: Miranda is known throughout town for her artisan breads. After you try some store bought bread will never taste the same. A lot of people are intimidated by artisan bread baking – but it’s actually so incredibly simple! With a little patience & practice, you’ll never buy a loaf of bread from the store again. (Not to mention your friends and family will LOVE you).

Basic Artisan Bread (Yield: 1 loaf approx. 6-8 servings)

Ingredients

  • ¾ cup (170 grams) lukewarm water
  • ¾ tsp. (2.5 grams) yeast
  • 1 tsp. (5 grams) salt
  • 1 ½ c + 2 tbsp. (228 grams) all-purpose flour

 

Method

  1. Mix water, yeast and salt in a bowl, stand mixer or bread bucket.
  2. Mix in flour with a wooden spoon, dough whisk or in a stand mixer with the paddle attachment until all the flour is incorporated and there are no dry spots. Do not over mix.
  3. Let sit, covered with plastic wrap or in a dough container (not air-tight) until doubled, approximately 2 hours – or 8 hours in the refrigerator.
  4. Refrigerate the dough for up to 2 weeks. If longer than two weeks, freeze in 1-pound portions in an airtight container or freezer bag.

On Baking Day

  1. Gently stretch each corner around to the bottom until a ball is formed. You do not knead this dough.
  2. Let sit on a baking sheet lined with parchment paper or dusted with cornmeal for 1 hour.
  3. Preheat oven to 450ºF degrees with a metal broiler tray near the bottom of the oven.
  4. Dust the top of the dough with flour; using a serrated knife, cut a few slashes across the loaf (about ½ inch into the dough).
  5. Pour 1 cup of hot water into the broiler tray and bake near the middle of the oven for 30-35 minutes, or until golden brown.
  6. Let cool before slicing.
  7. Enjoy!
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