Ice Cream

It is almost the 4th of July and nice hot weather! Time to make Ice Cream with our Manchester-Farms milk!
This recipe is a favorite of my family’s!
Enjoy the holiday!

Vanilla Bean Ice Cream
(Adapted from “Jeni’s Splendid Ice Creams at Home”)
Makes 1 Quart
Ingredients:
2 cups Manchester-Farms Local Organic Grass-Fed Whole Milk
1 tbsp. plus 1 tsp. organic cornstarch
1 ½ oz. organic cream cheese, softened
1/8 tsp. fine sea salt
1 ¼ cups organic heavy cream
2/3 cup organic sugar
2 tbsp. light corn syrup (I use Tapioca Syrup from www.barryfarm.com)
1 vanilla bean, split, seeds scraped out, seeds & bean reserved
Prep
Mix about 2 tbsp. of milk with the cornstarch in a small bowl to make smooth slurry.
Whisk the cream cheese & salt in a medium bowl until smooth.
Cook
Combine the remaining milk, the cream, sugar, corn syrup, & vanilla seeds & bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, & boil for 4 minutes. Remove from the heat & gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat & cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
Chill
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour into a bowl and place in the refrigerator for 4 hours or until chilled.
Freeze
Remove the vanilla bean. Pour the ice cream base into the frozen canister & spin until thick & creamy. Pack the ice cream into a storage container, press a sheet of parchment paper directly against the surface, & seal with an airtight lid. Freeze for 4 hours.

Milk Raffle

Organic MilkWe are having a Local Organic Grass-Fed, Manchester-Farms, Milk Raffle in the local Pittsburgh area!

When you purchase a 1/2 gallon of our milk, you receive a Raffle ticket from the person doing the demos.

The Raffle is for a months worth of Manchester-Farms Milk.

That is (3) 1/2 gallons a week.  Your choice of whole or Skim Milk.

You can pick up Raffle tickets at Robinson, Cranberry & South Hills Giant Eagle Market Districts or at the New Whole Foods in Wexford, when you purchase 1/2 gallon of our Manchester-Farms Milk.

The drawing will take place the last day of June

 

THANK YOU FOR YOUR SUPPORT!!!

Margie’s Beef Pot Roast

Winter Day
I love cozy foods on a cold winters day!

This is wonderful on a crisp cold winter day and you just want to be cozy and have something warm to eat!

Serve this with mashed potatoes or wide egg noodles!

Time: 3 Hours

Directions:

  • 3-lb Manchester-Farms Grass Fed Beef Chuck Roast
  • 1/4 cup of butter
  • 3 carrots chopped
  • 4 celery stalks chopped
  • 1/2 cup chopped white onion
  • 1   10  oz can beef consomme
  • 1 cup dry red wine
  • 2 tsp. Salt
  • 1/8 tsp. pepper
  • 1/2 tsp. paprika
  • 1 tbsp capers
  • 1/4 cup flour (optional)
  • 1 sup sour cream
  • 3 cloves of garlic, minced

Directions:

Preheat oven to 350 degrees.

In a large Dutch oven or Roasting Pan brown roast in butter. Take roast out of Dutch oven and set aside.  Add carrots, celery, onion and garlic Dutch oven and cook till softened.  Add mushrooms and cook a few minutes. Add 1/2 of the Consomme (If you do not have consomme, use stock) with wine, salt, pepper, paprika and capers. Add the beef back into the Dutch oven, cover and cook in oven for 2 hours, or until meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consomme and stir into the puree in the pan. Heat until sauce is thickened, take off the heat and add the sour cream.

Serve the pan sauce over the sliced meat.  The sauce is also delicious over potatoes or noodles.  Enjoy!

 

Sweet Cucumber and Green Tomato Pickles

I had a girl’s weekend a few years back and had my Mom and Sisters, Susan, Jeanie & Sarah all came to Manchester-Farms.  I made these sweet cucumber & green tomato pickles and they were a real hit!

7   half-pint Jars

Ingredients:

  • 4 cups thinly sliced unpeeled cucumbers
  • 4 cups thinly sliced green tomatoes
  • 2 cups thinly sliced white onions
  • ¼ cup salt
  • 1 cup sugar
  • 2 cups cider vinegar
  • 1 Tablespoon mustard seed
  • ½ teaspoon celery seed
  • 5 or 6 peppercorns
  • ½ teaspoon turmeric

Directions:

Arrange by alternating layers of cucumbers, green tomatoes, onions and salt in bowl. Let stand 6 to 8 hours, or overnight. Drain.     Combine the remaining ingredients in a 4-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, 5 to 10 minutes.

Pack in hot sterile jars and seal at once.

From The New York Times Cook Book

 

9/27-10/1, 2007

My Pasta with Sundried Tomatoes

Work Week

We had a family work weekend and I served this pasta, it was a great hit!!!

(A favorite, I serve this as a main course or a first course, followed by chicken cutlets and a fresh salad.)

Servings: 8

Ingredients:

  • 2 cups sun dried tomatoes, oil packed & chopped
  • 2 cloves garlic, chopped
  • 1 tsp. hot pepper flakes
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled (French or Bulgarian Feta are my favorite)
  • 1 pound spaghetti or fuselli pasta
  • 1 tbsp. salt

Directions:

Place sun-dried tomatoes with a ¼ cup of oil from the sun-dried tomatoes, garlic and hot pepper flakes into blender or food processor. Puree until smooth.

Heat water for pasta, when it comes to a boil add 1 tbsp. salt and pasta. Cook till al dente.

Toss pasta with sauce, parsley and feta.

Serve immediately.

London Broil with Cherry Balsamic Sauce

I find London Broil to be a tough steak to cook.  This is one recipe that I have found, that really does work and the cherry balsamic sauce is delis!

(From Cooking Well Magazine)

Ingredients:

Sauce:

  • 1/3 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 tbsp cherry preserve
  • 2 cloves garlic, mince
  • 1/2 tsp. salt & freshly ground pepper to taste
  • 1 ½ pounds Manchester-Farms Organic Grass-Fed London Broil
  • 3 tbsp shallot, finely chopped
  • 2 tbsp butter softened

Directions:

In a small bowl, whisk together wine, balsamic vinegar, cherry preserve, garlic, salt and pepper.  Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.

Remove the meat from the marinade.

Pour the marinade into a small saucepan; add shallot and set aside.

Heat the grill to medium high.   Grill London broil for 10 to 12 minutes per side for medium-rare, depending on the thickness.

Transfer the meat to a cutting board and rest for 5 minutes.

While the meat is cooking, bring the marinade to a boil, cook over medium-high heat for 5 – 7 minutes, or until it is reduced to about 1/2 cup.

Remove from heat; add butter and whisk until melted.

Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce.

Serve the meat with the sauce.

Cilantro Sauce

I love this sauce and use it on Manchester-Farms Beef or Organic Chicken!

I also sometimes substitute parsley for the cilantro

Ingredients:

  • 2 Med. Garlic cloves
  • ½ Teaspoon salt

Mash these 2 together ingredients in a mortar and Pestle to form a paste.

  • 1 Cup of cilantro coarsely chopped
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/8 Teaspoon Cayenne

Place all ingredients into Blender. Blend until smooth

Serve with your choice of meat or chicken.