Please check out the link below to see the largest Viking ship built in modern times. This video was sent to Normarke Farm by my friend Jens, who great up in the community that this ship was built!
http://youtu.be/90uKGICMbAI
Monday, February 25, 2013
Monday, October 15, 2012
Recipes from the Farm: Pumpkin-Pecan Waffles!
Pumpkin-Pecan Waffles
1 cup all purpose flour sifted
1 Tblsp. firmly packed dark brown sugar, sifted
1 tsp baking powder
1/4 tsp fine sea salt
1 1/4 cups whole milk
1 large egg, lightly beaten
1 1/2 Tblsps butter, melted
2/3 cup pumpkin puree
1/3 cup coarsely chopped pecans
Warmed maple syrup for serving
Preheat waffle iron. In large bowl, whisk together the flour, brown sugar, baking powder and salt until well mixed. In a large glass measuring pitcher, whisk together the milk, egg, and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy; do not overmix. Stir in pecans and transfer the batter back to the pitcher.
When waffle iron is hot, pour some batter evenly over the center of grid, easing it toward, but not into, the corners or edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes. Transfer each waffle to an uncovered platter in a low (200 degree) oven to keep warm while you cook the remaining waffles in the same way. Makes 3 - 4 servings.
1 cup all purpose flour sifted
1 Tblsp. firmly packed dark brown sugar, sifted
1 tsp baking powder
1/4 tsp fine sea salt
1 1/4 cups whole milk
1 large egg, lightly beaten
1 1/2 Tblsps butter, melted
2/3 cup pumpkin puree
1/3 cup coarsely chopped pecans
Warmed maple syrup for serving
Preheat waffle iron. In large bowl, whisk together the flour, brown sugar, baking powder and salt until well mixed. In a large glass measuring pitcher, whisk together the milk, egg, and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy; do not overmix. Stir in pecans and transfer the batter back to the pitcher.
When waffle iron is hot, pour some batter evenly over the center of grid, easing it toward, but not into, the corners or edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes. Transfer each waffle to an uncovered platter in a low (200 degree) oven to keep warm while you cook the remaining waffles in the same way. Makes 3 - 4 servings.
Thursday, October 4, 2012
Recipes from the Farm: Grilled Polenta with Sausages and Bell Peppers
Grilled Polenta with
Sausages and Bell Peppers
For the polenta:
1 1/2 tsp salt
1 cup coarse ground polenta
1 cup whole milk
Butter for pan
For the sausages:
1 Tblsp olive oil
1 lb sweet Italian sausages, cut into slices 1/2 inch thick
1 yellow onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1/4 cup chicken broth
Salt and freshly ground pepper
1 Tblsp olive oil
1 Tblsp finely chopped flat-leaf parsley
To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring
3 cups water and the salt to a boil. In a small bowl, stir together the cornmeal and milk. Gradually stir the cornmeal mixture into the boiling water. Stirring constantly, bring the mixture to a boil, about 2 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes. Add up to 1/2 water by tablespoons if the polenta begins to stick. (Be careful, as the hot polenta can bubble and spatter.)
Butter a rimmed baking sheet or cake pane. using a rubber spatula, spread the hot polenta on the prepared pan to form a 10-inch square about 1/2 inch thick. Cover the polenta with waxes paper and refrigerate until cold, about 2 hours. (Can be made and kept refrigerated up to 3 days ahead.)
To prepare the sausages, in a frying pan over medium heat, warm the olive oil. Add the sausage slices and cook, stirring frequently, until browned on all sides. about 8 minutes. Spoon off any excess fat. Add the onion and cook until softened, about 3 minutes. Add the bell peppers and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Season with salt and pepper. Remove from the heat and keep warm.
preheat the broiler (grill). Cut the polenta into 12 rectangles or squares, and brush the tops with half of the olive oil. using a wide spatula, transfer the polenta pieces to a rimmed baking sheet, arranging them bottom side up. Brush with the remaining oil. Place in the broiler about 6 inches from the heat source. Broil, turning once, until both sides are golden, about 5 minutes per side.
Arrange 2 pieces of polenta on each plate and surround with the sausage mixture, dividing it evenly. sprinkle with the chopped parsley and serve at once.
For the polenta:
1 1/2 tsp salt
1 cup coarse ground polenta
1 cup whole milk
Butter for pan
For the sausages:
1 Tblsp olive oil
1 lb sweet Italian sausages, cut into slices 1/2 inch thick
1 yellow onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1/4 cup chicken broth
Salt and freshly ground pepper
1 Tblsp olive oil
1 Tblsp finely chopped flat-leaf parsley
To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring
3 cups water and the salt to a boil. In a small bowl, stir together the cornmeal and milk. Gradually stir the cornmeal mixture into the boiling water. Stirring constantly, bring the mixture to a boil, about 2 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes. Add up to 1/2 water by tablespoons if the polenta begins to stick. (Be careful, as the hot polenta can bubble and spatter.)
Butter a rimmed baking sheet or cake pane. using a rubber spatula, spread the hot polenta on the prepared pan to form a 10-inch square about 1/2 inch thick. Cover the polenta with waxes paper and refrigerate until cold, about 2 hours. (Can be made and kept refrigerated up to 3 days ahead.)
To prepare the sausages, in a frying pan over medium heat, warm the olive oil. Add the sausage slices and cook, stirring frequently, until browned on all sides. about 8 minutes. Spoon off any excess fat. Add the onion and cook until softened, about 3 minutes. Add the bell peppers and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Season with salt and pepper. Remove from the heat and keep warm.
preheat the broiler (grill). Cut the polenta into 12 rectangles or squares, and brush the tops with half of the olive oil. using a wide spatula, transfer the polenta pieces to a rimmed baking sheet, arranging them bottom side up. Brush with the remaining oil. Place in the broiler about 6 inches from the heat source. Broil, turning once, until both sides are golden, about 5 minutes per side.
Arrange 2 pieces of polenta on each plate and surround with the sausage mixture, dividing it evenly. sprinkle with the chopped parsley and serve at once.
Saturday, September 15, 2012
Recipes from the farm: German Apple Pancakes!
5 large eggs
2 tsp. vanilla extract
1/2 cup plus 1T granulated sugar
1 tsp baking powder
1/8 tsp fine sea salt
1 1/2 T unsalted butter
2 large tart apples (cored, peeled and cut into wedges)
1tsp ground cinnamon
1 T confectioners sugar (optional)
3/4 fresh raspberries
In a blender, combine the eggs, vanilla and the 1/2 sugar and blend until combined. Add the flour, baking powder and salt and mix until smooth, about 10 sec. more.
Preheat the oven to 375. Place a 10 in. ovenproof, nonstick frying pan over medium head and add the butter. When the butter has foamed and subsided, add the apples and saute, stirring occasionally, until softened, 4-5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar. Sire together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes longer.
Spread the apple evenly in the frying pan and out the batter slowly over he top, so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the over and cook until the top of the pancake is firm, about 10. min. longer.
Remove from the oven, invert a flat serving plate over the frying pan and then, holding the pan and plate together invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Add sugar and raspberries! We recommend fresh whipped cream as well!
courtesy of William and Sonoma Breakfast
2 tsp. vanilla extract
1/2 cup plus 1T granulated sugar
1 tsp baking powder
1/8 tsp fine sea salt
1 1/2 T unsalted butter
2 large tart apples (cored, peeled and cut into wedges)
1tsp ground cinnamon
1 T confectioners sugar (optional)
3/4 fresh raspberries
In a blender, combine the eggs, vanilla and the 1/2 sugar and blend until combined. Add the flour, baking powder and salt and mix until smooth, about 10 sec. more.
Preheat the oven to 375. Place a 10 in. ovenproof, nonstick frying pan over medium head and add the butter. When the butter has foamed and subsided, add the apples and saute, stirring occasionally, until softened, 4-5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar. Sire together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes longer.
Spread the apple evenly in the frying pan and out the batter slowly over he top, so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the over and cook until the top of the pancake is firm, about 10. min. longer.
Remove from the oven, invert a flat serving plate over the frying pan and then, holding the pan and plate together invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Add sugar and raspberries! We recommend fresh whipped cream as well!
courtesy of William and Sonoma Breakfast
Monday, June 11, 2012
The fawns are here, the fawns are here!
Seeing the first new baby deer of the season is
always so exciting. Yesterday, as I was driving to meet a friend, I saw
the first baby with it's mom just 1/3 mile from my driveway just down in the
ditch by the stream. What a beautiful little spotted creature. We
will start seeing more and more of them now at the tree line with their moms
around dusk. When they start to romp and play with each other, that is
really an entertaining little show.
Big "kitty" excitement
Last Thursday night when my loyal friend Fiona, the herding dog,
and I went out to the backyard for her final call of the day, the horses and
mules were extremely riled up and just racing around the pasture. They
raced up into the woods, made a loop and came charging at full gallop down the fence
line, into the small pasture and into the loafing shed. Just after they
made it into the shed, we heard the very loud cat scream.
At that point
Fiona looked up at me as if to say, 'I will just hold it for the night' and she
did. My guess is that "big kitty" was working on doing in it's
prey and the horses were very upset and scared hearing this. It is a
great priviledge to live in the woods, but one must always respect that in the
evening and night, the animal residents rule.
*attached image is example
Monday, May 28, 2012
Trout!
Fresh catch! My grandson, Zander, recently got to play with some nice sized trout from the state stocked lake at the end of our property. Quiet and relaxing fishing all summer! Will post pictures soon!
Subscribe to:
Posts (Atom)