Our dishes using heirloom tomatoes and produce:
Tempura Chicken WIngs (extra crispy, Korean Style). "Tempura" actually originated with the Portuguese and was introduced by them to the Japanese. It's a favorite of ours but a rare treat... trying to keep healthy.
Roasted "Red" Potatoes... I place them in a bowl and use saran wrap to seal them, to lock in some moisture back into the potatoes and keep them hot if I am still waiting on the guests. If timing to serve is perfect, than I take them right off the pan crispy and hot.
Roasted Red Potatoes, Greek Salad and super crispy homemade Tempura Buffalo Chicken Wings in homemade Buffalo Sauce.
Garden salad w/Pomegranate, Roasted Potatoes and Teriyaki Chicken WIngs in homemade Teriyaki Sauce with our Porcelaine Garlic.
Homemade Pesto with Pasta topped with Parsley, Pan Seared Chicken Breast in a White Wine Reduction and hand picked Sauted Baby Morel Mushrooms. I added extra sauce to dip my bread into.... so good.
Beautiful, succulent, juicy and delicous "Pan Seared Chicken Breasts" in a White Wine reduction...resting to slice.
After 14 years, we just opened "One of the Best Wines Ever".... La Frenz "Alexandria" 2003 was a limited edition. It's color had deepened to a beautiful burnt golden yellow. The flavor was out of this world and has become so much richer after 14yrs of storage... Bought it at the "La Frenz" Vineyard ...
A Baked Vegetable Torillia Shell, layered with a little Cream Cheese and Taco Meat ... topped with Red Peppers, Avocado, Spinach and Mushrooms and a dollop of Sour Cream.... Along with a Beet and Spinach Salad.
Fresh Shrimp Salad.. Shrimp, Lemon Juice and freshly dried Dilled Mayo topped with Lemon Zest and Pepper on a bed of Romaine Salad.
A fresh Cesar Salad with homemade Cesar Dressing (made with our Porcelain Garlic), topped with homemade Garlic French Bread Croutons and shavings of Asiago Cheese.
Spinach Avocado Salad, Beet Salad, Peaches and Cream Corn with Garlic Butter Prawns on a bed of Jasmine Rice.
Our Garden Salad: our Buttercruch Lettuce heart, our Red Leaf Lettuce, our Arugala, our French Breakfast and Zlata Radishes and our Salmon Berries, sprinkled with Onion slivers and Asiago Cheese lighly carved, salt and pepper and then scantlly drizzled with our Lemon Vinagrette Dressing.
A simple dinner, Rouladen in Garlic/Sherry sauce with sauce drizzled over a bed of Rice and Steamed Brocolli.
Homemade Potato Salad sprinkled with Parsley, Beet Green Tops, our Roasted "Parisian and Atlas" Carrots served with a South American Seasoned Fried Steak in a little Olive Oil.
Sometimes I make a Chorizo Sofrito like this, used for a Rice Pilaf, as a topping on Homemade Pizza or in an Omelette. (Chorizo, Onions, Garlic and Peppers... sauted in Olive Oil and seasoned).
Tomato Salad with our Oregano, Onion and Balsalmic Dressing, accompanied by a Chorizo Sofrito/Fruilano Cheese filled Omelette.
Chorizo Pizza with Olives, Onions, Garlic, Peppers, 2 Cheeses, Mushrooms, Tomatoes and Seasoning, made with an Olive Oil/Oregano and Garlic Dough.
Ancient Grains mixed with Canadian Black WIld Rice, our garden Detroit Beets drizzled with our Garlic Vinagrette and Spiced Chicken Breast in a Sherry Cream Sauce.
We have a few old bottles of wine that have been stored since I can't drink from med issues and really miss wine... we have other uses for them and so we started to dip into them and Hubby tasted this one recently and it was a real GEM. Here it is... "La Joya" Merlo 2006 with a wonderful full body a...
Our garden fresh Cherokee Yellow Wax Beans with Garlic Vinaigrette, Roasted Yams and Seasoned Poached Halibut (from our back yard... Vancouver Island Coastal Waters) with Dill and Olive Oil.
All fresh from the garden... our Fava's with our Porcelaine Garlic, our Parisian Carrots, our Porcelaine Garlic Bulbils, our Detroit Beet Salad with Pan Seared Chicken in a Brandy Cream Sauce Reduction.
Our garden "Fava's" with our "Porcelaine Garlic", harvested straight from the garden. Blanched to peel then skinned and sauted in Olive Oil and our Garlic and seasoned.
An experiment... these are sauted Carrot Tops... which are edible but, I personally didn't like them as they were too fibrous to enjoy. They are promoted to eat, but once I tasted their texture, it was like chewing on straw even though I only included the tiny stems... it was still too fibrous. It i...
Brandy Chicken/Rice Soup made with Brandy Wine Cream, Onion, Celery, Chicken Stock, our Garlic, our Whole Baby Parisian Carrots, Lemon Juice, Lemon Zest and Seasoning.
Serving slices of our 2017 Heirloom Harvest as a side dish with dinner. 4 different varieties in this plate...(Top) Zapotec, Orange Strawberry, darker Mom's-Bi-Color, Ananas Noir and Mom's Bi-Color, (a lighter ripend one)... so flavorful.
A Cordon Blue type Chicken, but instead of Blue Cheese we substituted with Asiago Cheese and Rosemary Ham with Caesar Salad.
Slaw/Salad with a light Pesto Casarecce and Chicken Thighs in a White Wine, Olive and Garlic Sauce. These thighs taste amazing... my version of "Coc au Vin".
Homemade, 7 inch, NY Cheesecake at 2 and a half inches high... this is the best cheesecake I have ever tasted... this one is super creamy.
Below, are pictures of some of our dishes using heirloom tomatoes and heirloom produce from our farm. Here on our farm we love to cook rustic dishes and breads. Hope you enjoy them...
*You can view the ongoing slide show above or, you can click on a picture and use the arrows manually to give you more time to read the info under each dish... enjoy.