Carolyn's Farm Kitchen Cooking Show Recipes

January 2019 - Winter Comfort Food

January 2019 - Winter Comfort Food

Roasted Chicken & Biscuit Pot Pie Yield: 6-7 servings Filling Ingredients: 6 Tbl. unsalted butter 1 small onion, diced 4 large carrots, sliced (about 2 cups) 1/3 c. all-purpose flour 4–4 ½ c. chicken stock 2 large yukon potatoes, skin-on, diced ¾ c. fresh or frozen corn ¾ c. fresh or frozen cut string beans (or peas) 2 bay leaves 1 tsp. fresh thyme leaves (or ¼ tsp. dried) Kosher salt, cracked black pepper to taste 4 c. roasted (or rotisserie) chicken, pulled into large pieces (white & dark meat, boned & skinned) In a large heavy pan or Dutch...

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September 2018 - Fall Baking

September 2018 - Fall Baking

Pumpkin Whoopie Pies Yield:  Approx. 8 medium whoopie pies (or 2 dozen mini) Ingredients:  One package Carolyn's Farm Kitchen Pumpkin Bread Mix, prepared according to package directions. Preheat the oven to 350. Line two baking sheets with parchment and use a small ice cream scoop (or heaping tablespoon) to drop rounds of batter onto the pans, spacing at least 1” apart.  Bake 14-15 minutes or just until the center springs back and tests clean with a toothpick.  Remove from the oven and cool completely before filling.    Note: The whoopie pies can be frozen at this point - layered on a baking...

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July 2018 - You Say Tomato.....

July 2018 - You Say Tomato.....

  Pasta with Fresh Heirloom Tomato Sauce & Fresh Mozzarella Yield:  6 servings Ingredients: 2 lb. heirlooms tomatoes (mixed varieties, colors, shapes) ½ c. + 2 Tbl. good-quality extra-virgin olive oil 3 cloves garlic, very thinly sliced ½ c. lightly packed chopped fresh basil leaves, plus extra for garnish 1 tsp. kosher salt ½ tsp. cracked black pepper 1 lb. cavatappi pasta ½ lb. (8 oz.) fresh mozzarella, at room temperature (can also use burratta cheese) Core and cut the tomatoes into wedges or large chunks depending on the size of the tomatoes.  Grape and cherry tomatoes can be halved.  Place the...

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May 2018 - Farmhouse Favorites

May 2018 - Farmhouse Favorites

Spring Vegetable Carbonara Yield: 4-5 main course servings Ingredients: 2-3 slices thick-cut smoked bacon (approx. ¼ lb.), diced ¾ c. heavy cream 1 whole egg 2 egg yolks Cracked black pepper to taste 1 lb. penne pasta (or any favorite) 1 bunch (3/4 lb.) fresh asparagus, trimmed and sliced into 1” pieces (cut thick stalks in half lengthwise for quicker cooking) 1 c. shelled fresh peas (or frozen) 1 ½ c. (about 1/3 lb.) grated sharp cheese (such as Asiago, Parmesan, or Romano) 1 bunch chopped fresh chives Bring a large pot of salted water to a boil.  Add the bacon to...

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March 2018 - Spring Brunch

March 2018 - Spring Brunch

Spring Vegetable & Feta Frittata Yield:  8 servings Ingredients: 3-4 Tbl. olive oil ½ bunch asparagus (about ½ lb.) 10 large farm eggs 1/3 c. heavy cream, half & half, or whole milk 2 Tbl. chopped fresh herbs (such as basil, dill, chives, tarragon) ½ tsp. kosher salt plus more to taste ¼ tsp. cracked black pepper plus more to taste 2 c. packed baby spinach (or chopped kale, chard, mustard greens, arugula) ¾ c. cheese, diced/crumbled/or dollops (can use firm cheeses such as fontina, cheddar, Havarti, swiss or soft cheeses such as goat cheese, feta, marscapone, ricotta) 2 Tbl. grated...

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