Farm to Fork Blog

Farm to Fork is a small catering and eatery located in Leander, Texas. Chef Shelley Pogue is the owner and founder of Chef Pogue's Farm To Fork. A Le Cordon Bleu Honor's Graduate with background in Recipe Development that were mass produced in large retail markets. Food has been changing for the past couple of decades some good and some not so much. I want to be able to help other,s and share my knowledge about the benefits of eating fresh local foods.

I am going to offer healthy local food choices from our local farmers that will bring healthy food options to the diner table. There will be seasonal fresh food choices for the carnivore, or the vegetarian regardless of the busy lifestyle we all seem to have these days. My goal is to feed my community, with great fresh food that is locally grown. It will help our local farmers, and if you have ever eaten something fresh from the farm you definitely know the difference! 

Texas Pecan Pie Recipe

I know that everyone thinks that their grandma or mom is the best cook ever. I know my Mamaw Gracie Pogue -Montgomery was the best I have ever known, and many others would agree! I enjoyed her cooking so much that it inspired me to go to culinary school in the end due to my fond memories of cooking with her, and eating her lovingly prepared food. This is her Pecan Pie Recipe that was published in her church cook book and I have made this recipe at Farm to Fork and we sell out every-time. The recipe is a little time consuming but well worth every bite of it!

Best Restaurant Leander Texas

HAWAIIAN ICE BOX PIE RECIPE

I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out. 

 

Author: Melissa Sperka

Serves: 8

INGREDIENTS

·        1 [10] inch pie deep dish graham cracker crust, pre-made

·        1 [8] oz cream cheese, softened

·        1 [14] oz can sweetened condensed milk

·        2 Tbsp orange juice

·        1 Tbsp orange zest

·        1 lime, juice and zest

·        1 [8] oz crushed pineapple, drained

·        1 [8] oz jar maraschino cherries, sliced plus additional for garnishing

·        1 banana, cubed

·        ½ cup sweetened flaked coconut

·        ½ cup macadamia nuts, pecans or walnuts, chopped and toasted

·        1 [8] oz whipped topping, thawed or 3 cup fresh sweetened whipped cream

 

Instructions:

1.    Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.

2.   By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.

3.   Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.

4.   Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.

Bourbon Balls Recipe

Here is a dessert recipe that will be a little different from the others, and if you want to add a little more bourbon, make sure to add it to the adult table. These sweet treats will be a crowd pleaser and go nicely with some warm cider or brandy after a nice hearty meal.

Ingredients:

1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 1/2 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration

Directions: Combine ground vanilla wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in the 1/2 cup of confectioners' sugar. Refrigerate for at least 1 hour.

Food Love of Lone Star Goat Cheese

If I had just a little free time to spare I would have some goats of my very own. They seem to be really handy, not to mention the cuteness they encompass. They produce a liquid white gold that has many uses, like milk to drink, milk can be used to make goat's milk soap, and one of my favorites is Chevrie cheese. Chevre is French for Goat’s cheese i.e. cheeses made out of goat’s milk... YUM!!!

At Farm To Fork we use CHEVRE : (Shev-reh) "Fresh Artisan Goat Cheese" Made with 100% fresh goat's milk. It is used in a couple of our sides, but I think that the corn casserole that is made at #TheFork is the favorite. It is a corn side dish that was created not to be like a sweet creamed corn dish, but a delectable corn creation that is very velvety, creamy and savory. 

Lone Star Chevrie Goat Cheese is used at Farm To Fork and is made with 100% fresh goat's milk. A true Texas Farmstead goat cheese made faithful to the traditional methods of the farmstead cheese-makers of old. HAND LADLED, small batches, made with no preservatives, stabilizers or artificial ingredients. This method results in a fresh, mild, creamy Texas fresh cheese. This is one of the reasons this is our goat cheese at The Fork. Made in Texas, by Texans, Go Texan

If you have not tried Lone Star Goat Cheese you can find it at HEB, Central Market or in our Corn Casserole at Farm To Fork. Enjoy!

THANK YOU Farm To Fork Texas for writing about Lone Star Goat Cheese in your Blog today. We love your Restaurant and your support of our Local Texas Cheese. GO TEXAN!!!!!

Posted by Cheesemakers.com on Sunday, November 1, 2015

Best Restaurant Leander Texas

Brining Corned Beef

There will be a corned beef sandwich on the menu at Farm To Fork and it will be made from brining it ourselves. It will take anywhere from about 10-12 days but the corned beef will be able to speak for itself when you take a bite! 

Ingredients needed:

One 4-5 pound organic beef brisket, trim the fat cap some but do not remove all.

2 quarts of water

1 cup of sea salt

1/2 cup organic brown sugar

2 T curing salt, or prague powder

2 T black peppercorns

1T mustard seeds

1T coriander seeds

8-10 cloves

1 tsp allspice berries

1 tsp juniper berries

1 tsp fresh minced ginger

1/2 tsp roasted cinnamon powder ( I make my own much better than store bought)

1/2 tsp garlic powder

2 bay leaves

Instructions:

Put all of the ingredients into a pan and heat until the sugar and salt dissolve. Let cool until at least room temperature, you will then add to the beef brisket with fat cap trimmed. Make absolutely sure that the brine is cooled you do not want to add a hot brine to your meat!

For the brining process place the brisket in a large container with a lid and cover, or bag large enough for the meat and the brine. You will add the brine and make sure the brisket is completely submerged in the brine. It will need to be completely submerged or covered in a bag with the liquid, this is really important you are curing the brisket at this point.

Place in the fridge into a lexan, or plastic dish to prevent it from leaking if you are using a bag and leave it there for at least 10 up to 12 days. Each day you will flip it over and move the brine around, or if it is in a bag you will massage it. After 10-12 days, remove the corned beef brisket from the brine, rinse with cool water, and cook as you normally would a corned beef brisket. I always boil mine for about 3-4 hours until fork tender and then I add a secret sauce to it, and no that recipe is not coming soon :) Enjoy!

Personal Chef and Catering Austin Texas