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.

Winter Holiday Brunch

As the days get colder the mornings turn crisp and the frost sparkles in the sunrise light. Meanwhile, the Modern Farmette kitchen is bustling as we cook up new holiday recipes. There’s something so lovely about a fire crackling and friends around the table on a chilly holiday morning. We love experimenting with fresh, new flavors and today we’re sharing a couple of our favorites to spruce up your brunch parties this holiday season.


Virgin Olive Oil Fried Eggs with Lemon Yogurt: There’s nothing better than free range eggs! This year we wanted to try something new and this definitely hits the spot for a fresh take on a classic Farmette favorite. This recipe may not be for everyone; but we found it lovely and we hope you do too!
Virgin Olive Oil Fried Eggs with Lemon Yogurt (Yield: 1-2 servings)

Ingredients

  • 1/4 cup plain yogurt (greek or regular)
  • 1/2 lemon
  • Extra virgin olive oil
  • 2 free range eggs
  • 1 tbsp. roughly chopped fresh dill

Method

  1. Combine yogurt and a generous squeeze of lemon in a bowl and mix. Adjust lemon + salt & pepper to taste. Using a large spoon, generously swoop the mixture across a plate.
  2. Heat a skillet over medium-high heat. Crack eggs into pan and season with salt & pepper. Sprinkle a teaspoon of water into the pan and immediately cover the pan with a lid. Allow eggs to cook until the whites are firm but yolks are still wobbly (about 2-3 minutes).
  3. Turn off heat and immediately remove eggs from skillet, placing them on top of the plate. Pour remaining olive oil from the skillet over the eggs and garnish with fresh dill.

 

Brie & Butter Pear Sautéed Crêpes: On our trip to France we found ourselves falling in love with crêpes. We were inspired because the crêpe is such an open palette to create something new every time. This particular combination of sweet & savory is absolutely scrumptious.

Brie & Butter Pear Sautéed Crêpes (Yield: 6 servings)

Ingredients

  • 5 tbsp. unsalted butter
  • 1 cup whole milk
  • 1 cup all purpose flour
  • 2 eggs
  • 1/2 tsp. salt
  • 2 firm, but ripe pears
  • 1/2lb brie cheese, sliced thin
  • Powered sugar, for garnish

Method

  1. In a bowl, whisk together milk, flour, 1/3 cup water, eggs, and salt until smooth. Melt 2 tablespoons of butter and stir into mixture and chill.
  2. Melt 3 tablespoons of butter in a skillet over medium heat until bubbly and golden brown, about two minutes. Spread a single layer of pears evenly in the pan. Cook until golden brown on each side, about 3-5 minutes; time may vary depending on your stovetop. The pears should be caramelized while still holding their shape. Remove pan from heat
  3. Heat a second pan over medium-high heat and swirl with butter (you should only need to do this once). Spoon approximately 1/4 cup crêpe mixture into the hot pan and quickly tilt to spread evenly. Cook until the bottom is lightly browned and the edges begin to curl, 1-2 minutes. Flip crêpe if necessary and remove from pan. Keep covered and warm. Repeat process until all the batter has been used.
  4. Preheat oven to 375ºF. Place one crêpe on a lightly greased baking sheet. Fill crêpe with slices of pear and brie. Fold, and place in oven; heat until brie has melted. Remove from oven and dust with powered sugar or honey.

 

Fresh Açaí Bowl: Açaí bowls are another nutritious way to beautifully bring something new to the brunch table. Guests will love the pop of color and the fresh ingredients. There are so many different variations when it comes to açaí; this makes it so easy to craft a bowl which fits your brunch style!

Açaí Bowl: (Yield: 2 servings)

Ingredients

  • 2 packets frozen açaí (sweetened or unsweetened)
  • 1 banana
  • 1/2 cup apple juice
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen pineapple

Toppings

  • 1 banana, sliced
  • Organic granola
  • Flaked coconut
  • Fresh blueberries
  • Fresh blackberries
  • Fresh raspberries
  • Fresh dragonfruit

Method

  1. Combine all açaí ingredients into a blender. Blend – if mixture is too thick, add more juice.
  2. Pour mixture into bowl and chill in freezer while prepping garnish ingredients. Remove from freezer and top with ingredients. Interchange ingredients to fit your taste or dietary preference. Enjoy!
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French Summer Holiday Picnic

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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Spring Flatbreads

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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