I have been posting recipes that might be helpful for any Christmas or New Year's Eve party that you might be on the hook for bringing a dessert. I came across this recipe I found on the Texas Food Network Page on Facebook, I shared this back in 2013 on that page and it looked pretty good for another share. It looked delicious and I will be making this one soon at the restaurant, but we will make our own pudding, and whipped cream and not the instant. Who doesn't love chocolate ?!?
1 package regular Oreo cookies
1 stick of butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 - small packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
- Begin by crushing 1 whole package of Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreo's have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 1 stick of melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
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
· 1  inch pie deep dish graham cracker crust, pre-made
· 1  oz cream cheese, softened
· 1  oz can sweetened condensed milk
· 2 Tbsp orange juice
· 1 Tbsp orange zest
· 1 lime, juice and zest
· 1  oz crushed pineapple, drained
· 1  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  oz whipped topping, thawed or 3 cup fresh sweetened whipped cream
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.
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.
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.
It is time for Christmas and New Year Parties. Here is a recipe that is a hit for most casual parties, and works well for those who have a habit of burnin' water, you know who you are. Even if you are a pretty good cook this is a recipe that works well for just about everyone. It has a little kick and you can adjust it to your taste. Merry Texas Christmas Y'all!
16 ounces cream cheese, at room temperature
2 cups shredded cheddar cheese
1/2 cup chopped cilantro
2-3 cloves of garlic, minced
1 teaspoon ground cumin
1/2 teaspoon of sriracha
1 Tablespoon of fresh lime juice
1 Tablespoon of Worcestershire sauce
2-3 jalapeños, stems and seeds removed, diced, divided
12 pieces cooked bacon, crumbled, divided
1/2 cup chopped pecans, roasted
Crackers for serving
Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, sriracha sauce, lime juice, Worcestershire sauce, and half of the diced jalapeños and half of the crumbled cooked bacon. Season to taste.
Place the roasted pecans and remaining diced jalapeños and bacon on a plate, and with your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.
Chill covered for at least an hour before serving. Serve with toast points or crackers of your choosing.
Friday Dinner Menu 8/19/2016 Wine Pairings w/ David Graham from Messina Hof Winery
#TheBigUgly Salad - Big Ugly Heirloom Tomatoes, Organic Sous Vide Honey Poached Beets, Lonestar Chevrie Goat Cheese, Truffled Oil, Organic Micro Greens (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay or Merlot)
Sous Vide Beef Tenderloin Carpaccio Rolls - Sous Vide Beef, Gorgonzola Aioli, Organic Micro Greens w/ Truffled Oil & Beef Demi Glace (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)
Sauteed 8 OZ Organic Chicken Breast w/ Organic Sweet Potato Mash & Brussel Sprouts (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)
Pan Seared Duck Confit w/ Organic Sweet Potato, Fennel, Brussel Hash w/ Apricot Plum Glaze (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay or Pinot Noir)
Cowboy Cut Tenderloin w/ Compound Truffle Butter Risotto Cake & Proscuitto Wrapped Asparagus served with Beef Demi (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)
Wild Caught Alaskan Sockeye Salmon w/ Sweet Potato Mash & Organic Brussel Sprouts w/ Miso Apricot Glaze (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)
Wild Caught Alaskan Halibut w/ Compound Truffle Butter Risotto Cake & Organic Nest of Collard Greens served with White Wine Truffle Butter Sauce (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)
Cowboy Cut Bone in Ribeye w/ Creamy Organic Mashed Potatoes & Proscuitto Wrapped Asparagus (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)
Desserts: House Made Key Lime Pie, Creme Brulee, Flourless Chocolate Cake
We are going to try to offer a boxed lunch program for some of our local teachers in the Farm to Fork neighborhood. We are going to try a lunch delivery service to some of the schools that are close to Farm to Fork. We know how hard y'all work and do not have much time to venture out for lunch, and we want to help fill that void. We are going to try to see how this works and initially start boxed lunch service in a small area and consider expanding it depending on the popularity and success of it.
These are the schools we have chosen to start service with, the brand new Glenn High School, Leander Middle School, Plain, Bagdad & Camacho Elementary Schools. These are in close proximity to our location and were chosen due to the location. We want to make sure that we are successful before we expand the delivery area.
We are going to need a minimum of 10 orders per school to offer delivery service, we are not going to charge a delivery fee. You will be able to pay for the entire order by credit card via a phone in/call in order, or cash per individual on site. We will need to have all orders in by 9:30AM to get orders out for delivery, with no exception, or substitutions, because it will effect other delivery times. There will be an email set up that we will accept orders. If you are interested in getting our weekly menu please send an email to firstname.lastname@example.org and we will get you set up for the weekly menu email.
We always offer phone in orders for pick up if you are wanting to come grab and go. We are about to start having meals togo available starting in 2 weeks in our refrigerated case. We will post our menu on Fridays for the following week. We will deliver Monday through Fridays excluding holidays.
Our First Menu for the week of August 22nd- August 26th
Organic Spinach and Mixed Greens w/ Organic Sous VIde Red Beets & Lentils served with Dijon Vinaigrette $9
Daily Cup of Soup & Urban Farms House Salad w/ Ranch or Balsamic Vinaigrette $10
Sauteed Organic Chicken Breast w/ Organic Sweet Potato Mash & Organic Collards ( Sweated in Bacon Fat) $11
Organic Chicken Salad Wrap - Organic Chopped Chicken Breast Salad on Spinach Wrap w/ Urban Farms Lettuce & Cabbage Blend w/ Seasoned House Chips $11
Turkey Bacon Club - House Oven Roasted Turkey, Wright's Hickory Smoked Bacon, Cheddar and Swiss Cheese, Urban Farms Lettuce, Rockdale Tomatoes, Mayo on Toasted Asiago Cheese Bread w/ House Seasoned Chips $11
Gallon of Unsweetened Black Coconut Tea $5
Desserts - Key Lime Pie, Creme Brulee & Flourless Chocolate Cake $4
This is the menu for the first week, we will post the menu for next week next Friday. If you want to order menu items off our regular menu they are only available for pick up. If you have any questions please call 512-246-8158 and ask for Shelley or Amy.
We have started offering Akaushi Beef at Farm to Fork in Leander Texas and we have customers asking us what exactly that means. It is great quality meat and we are glad to have it on our menu, and our burgers are some of the best, if not "THE BEST" in Leander. I am posting this information from a couple of websites to save some time for our customers who are interested in the origins and story of Akaushi Beef.
What is Akaushi ? (赤牛?, roughly meaning "red cow") is a Japanese Wagyū breed of cattle. The beef produced by Akaushi cattle is richly marbled with fat and produces a very tender, flavorful, and expensive variety of steak which is sold to high end restaurants. A commonly heard term is Kobe Beef. These steaks can only be labeled "Kobe" if the animal was raised in a specific region of Japan.
Beef originally carrying the title of "Kobe beef" were simply cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle: the Akaushi (Japanese Red), the Kuroushi (Japanese Black), the Japanese Polled and the Japanese Shorthorn.
Currently, the largest purebred group of Wagyū outside Japan is a herd of Akaushi cattle located in Harwood, Texas, owned by HeartBrand Beef. It was raised from a Japanese imported herd of 11 which was guarded by off-duty Texas Rangers to protect from interbreeding for over 12 years until the herd grew to over 5,000 cattle. The meat contains high concentrations of oleic acid, a heart-healthy fatty acid. Akaushi beef has a high ratio of monounsaturated to saturated fats.
Akaushi cattle were never supposed to leave Japan, but thanks to a loophole in a 1992 U.S.-Japanese trade agreement, an American exporter named Al Woods purchased eight Akaushi cows and three bulls in 1994 and flew them to New York on a specially outfitted 747 jet. (The loophole was quickly closed, and no more Akaushi left Japan.) When the nucleus of the Akaushi herd was brought to the United States. The same closed herd and multi-trait selection process used in Japan, is now used in the United States by the American Akaushi Association members. Coupled with the recorded parentage of the U.S.-born calves, the lineage of the American Akaushi can be traced back over 30 generations to the origin of the breed. American Akaushi cattle are 100 percent pure and are direct descendants of the Mount Aso Region's revered Akaushi herds.
Soon after importing the animals, Woods sold them to a genetic scientist, Antonio Calles, and a group of investors, who moved them to Texas to study the beef’s health benefits. Calles initiated an ambitious breeding program, using surrogate cows to accelerate the process without compromising the cattle’s DNA. In 2006 he sold the herd, which by that point numbered around one thousand, to Ronald Beeman, a rancher who was also in the meatpacking business. Today, his family’s company, HeartBrand, owns about four thousand head of full-blood Akaushi and thousands more that are 50 percent Akaushi.
U.S. beef falls into three grades: select, choice, and, the highest grade, prime. Any given carcass produces only so many prime cuts—usually about 3 percent of the animal. By contrast, more than 90 percent of each Akaushi carcass is graded as prime. “Prime beef is really hard to make,” said Austin Brown, who has been raising Akaushi on his ranch near Beeville for about seven years. “These cows make it naturally.” Akaushi beef is heavily marbled throughout the muscle, so the meat is especially flavorful and tender. It’s healthier too, with more monounsaturated fat than saturated fat and a high proportion of oleic acid, the “good” fat found in olive oil. “It’s amazingly high,” said Stephen Smith, a professor of animal science at Texas A&M. Smith has conducted two studies of Akaushi beef and has found that it actually raises good cholesterol.
We are very excited to offer Akaushi Beef on our menu and currently offer the Akaushi beef burger, beef tenderloin and ribeyes. We will be bringing in more items from time to time to add to our weekend fine dining offerings. If you want to see if we have any items on our menu please check our website www.farmtoforktexas.com or on our Facebook page at https://www.facebook.com/farmtoforktexas/ we update it daily.
#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas #AkaushiBeef #TexasBeef #TheFork
If you own your own restaurant, or sell meat and/or have cooks or chefs cutting your own cuts of meat I highly recommend this course. I went recently attended beef 101, and plan on sending my chefs to better understand the different meat cuts, how to break them down efficiently and more effectively, and to help save money on food costs. Having this program available from Texas A&M was a great experience and helped with the understanding of the beef industry for my trade.
Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This workshop has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 has been conducted for the past 27 years in the Texas A&M University Department of Animal Science facilities and is currently offered four times year
We have been using 44 Farms beef for our burgers for sometime now. 44 Farms has been managing their herd and limiting the harvesting so there was not much availability for us until now. We are glad to be using more of their products and establishing a relationship with a local beef supplier. There will be more products from them on our menu in the future, you can definitely taste the difference in fresh local beef.
I was looking for a recipe to utilize extra egg whites that we have in the restaurant. I am not much of a baker really and do not have the patience for it either. You are either a baker or a chef, most are not both, and it takes much more time to be a consistent baker than I care to spend on it. However we do need good desserts in the restaurant so I like to play enough to have some good choices for our guests.
Gluten free is all the rage still and not going away anytime soon with all of the gluten allergies. I feel that is due to gene splitting and genetically modifying our food sources, but that is my opinion and another story. So I felt the need to do a little research and find some recipes that I could play with and modify to use my egg whites. Many call for the whole egg, some use cocoa powder, some bittersweet chocolate. I found one that gave me an idea of the ingredients to use and like most chefs we feel we can improve on anything we do, that is in our nature. You have to be a little crazy to be in this line of work anyway!
Many of the recipes said that the mouth feel was like a dense truffle, or bitter tasting, or too eggy. I definitely wanted mine to be more of a cake and not too dense, or taste bad. So, I started thinking and sometimes that is not the best thing, but I was imagining meringues and using the egg whites to cause lift in a recipe to be more like a souffle, and was not sure what I was going to get. Much to my surprise it was really easy to make and tasted really good for something with no foul, aka gluten.
This recipe is so easy that I feel it is my duty to share this with everyone who is gluten free and looking for a dessert that actually tastes good. Tools I used a set of kitchen scales to weigh ingredients for accuracy, a double boiler for the chocolate and butter, a kitchen aid with a wire whisk to whip egg whites, a spatula and a couple of stainless steel bowls. I know not everyone will have all of these tools so you can improvise if you need to make sure you write down your changes so if it works you can replicate it. Enjoy :)
- 1 pound high-quality chocolate 12 ounces of semi-sweet 4 ounces of extra sweet
- 8 ounces of unsalted butter
- 9 large eggs
- 9 additional egg whites
- 6. 6 ounces of granulated sugar
- ¼ tsp salt
- 1 tsp vanilla bean paste
- Confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees F.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted.
- Meanwhile, whisk the egg yolks with the sugar, vanilla bean paste and salt in a mixing bowl until light yellow in color.
- Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate – then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form.
- Fold beaten egg whites into the chocolate mixture.
- Pour into the mini ball jars or a pan of your choosing.
- Cook for 20 minutes, rotate and cook for an additional 15 minutes.
- Pull from oven and let rest, dust with powdered sugar
This is a very versatile recipe. It can be used for a jam on toast, or add some soy sauce, chili oil, Chinese 5 spice, fresh ginger and garlic to use on some chicken wings. I plan on using this one on our duck confit taco's that will be on the menu from time to time at Farm to Fork. This will give the duck confit taco's a sweet element that will compliment the smoky flavor of bacon and the duck on corn tortilla's.
Peach & Apricot Jam
· 1 pound of fresh apricots, stoned & quartered
· 1 pound of fresh local or Texas peaches, stoned & cut into small dice (1 inch cubes)
· 3 1/2 cups of organic sugar
· 1/2 cup of water
· 2 tbsp organic lemon juice , and the zest of the lemon (use organic)
· 2 T of butter
1. Put all the ingredients (except the butter) into a sauce pot or pan and heat gently to dissolve the sugar.
2. Bring to a rolling boil for 10 minutes.
3. Take off the heat and let set for 5 minutes
4. Finally stir the butter in the jam (off the heat) and remove any scum.
5. If the jam is too rustic for your taste use a potato ricer to gently mash the fruit mixture.
6. Ladle into warm sterilized jars and apply lids, you can run through a warm water canning procedure if you ware wanting to store long term, this batch will last you about 30 days.
We have been taking it on the chin lately because people do not understand what we are doing at Farm to Fork. Farm to Fork has been very different from the start, I like to say it is coloring way outside the lines, we play with food for a living and most who come enjoy it. This place was opened as a catering business and has since turned into a restaurant. I originally did not have a permit to be a restaurant due to the fact I did not have a public restroom. Everything that was produced in the beginning in the way of food had to be served in a to go container and we used plastic silverware to make sure we had the customer taken care of. There were originally 3 tables for the convenience of the customer to sit at while they waited for and sometimes consumed on premise, it seems so long ago.
I have stayed true to the beginning of Farm to Fork for several reasons. It is part of who we are and where we have came from, and it has been pretty hard to find staffing in Leander. We still have the plastic silverware on our tables for lunch service because we do not have the staffing to do otherwise. We try to keep it pretty simple other than we do our best to prepare great food on a daily basis. I do my best to source local foods, we do use some green compostable products that are expensive to reduce my carbon footprint but we are not capable of being 100 percent green.
We offer a very different menu on Friday and Saturdays. We offer fine dining in the restaurant that is served on plates along with servers, and white linen with real silverware. You can leave your suit and tie at home there is a comfort level of eating at a friends house. If you are looking at our fine dining photos that is some of the food that we offer on our weekend service at Farm to Fork. There is also a Saturday Brunch now available from 11 AM until 2 PM and that menu is always changing depending on the ingredients source. If you ever have any questions please feel free to call the restaurant or come on by to check us out.
Chef Shelley Pogue
512 246 8158
We have an Irish Wrap on our menu year round due to the popularity of corned beef usually used on a Reuben Sandwich, but we have gotten a little more creative with it than that. When we first opened we have sliced a lot of corned beef and thought we might have to toss it out over a weekend and Amy Schaffner our Sous Chef decided why not make a wrap with it. Hence the #IrishWrap was born and with the popularity with our guests we decided to put it on our daily menu.
History of Corned Beef :
In the United States, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage.
In North America, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, cooked, and canned, or tinned.
Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread.
Corned beef hash is commonly served with eggs for breakfast.
Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami.
In both the United States and Canada, corned beef is sold in cans in minced form. It is sold this way in Puerto Rico and Uruguay.
To sum it up it seems that corned beef was used as a poor mans meal or to clean out left overs during hard times. Today it is enjoyed by many as American comfort food in breakfast dishes, sandwiches or even dinner meals. At Farm to Fork we like to use it when we can just to give other options from some of the rake we get from local farmers. It goes very well with the organic potatoes, fresh dill and organic red cabbage we bring in. We will also have it on our #BrunchMenu at #TheFork who doesn't love a good corned beef hash, with fresh local organic eggs and some hollandaise sauce?
We are offering our convection roasted turkey breast, Texas cornbread dressing, Turkey Gravy, corn casserole, garlic smashed potatoes, sweet potato mash, our amazing mac and cheese, proscuitto de Parma and homemade pies.
Thanksgiving Turkey: Herb and salt brined for 24 hours then convection slow roasted at 170 degrees for 7 hours. This turkey has no preservatives or hormones added we serve this turkey in our panini's at Farm To Fork.
Texas Cornbread Dressing : Made with fresh cornbread, organic apples, organic celery and onions, butter, cooked natural pork sausage, organic farm fresh eggs, organic milk, native Texas pecans and fresh sage, rosemary & thyme and cooked until golden brown.
Whole Fresh Baked Pies : My Mamaw's Pecan Pie, Mom's Chess Pie, Chocolate Buttermilk Pie & Organic Pumpkin
Quart Sized Side Dishes available for Thanksgiving serves 4
Garlic Smashed Potatoes : Organic red skin on potatoes, fresh sauteed garlic in organic butter and heavy cream topped with fresh herbs.
Corn Casserole : Organic golden corn, organic heavy cream, Lone Star brand chevrie goat cheese, mixed shredded cheese and house seasonings melted cheesy goodness
Organic Sweet Potato Mash: Organic sweet potatoes with salt, butter and brown sugar crumble.
The Amazing Mac & Cheese : On the menu at Farm To Fork. Organic pasta, truffle salt, proscuitto de parma, mixed house blend of cheese, with organic butter and heavy cream.
Proscuitto de Parma Brussell Sprouts: Fresh brussell sprouts, sauteed in a brown butter and topped with crispy proscuitto de Parma.
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!
Shelley Pogue is the Executive Chef of the Culinary Team at Farm To Fork. Shelley is originally from Dallas, Texas. She moved from Dallas to Austin in 2005 to Attend Texas Culinary Academy a Le Cordon Bleu Affiliate. She studied Culinary Arts & Sciences and received an Associates Degree of Applied Sciences and graduated with Honors, Cum Laude in 2007.
Chef Pogue ran a small cafe for a year after graduation and left to go into research and development. She developed recipes that were mass produced in large retail markets across the USA and Canada for 7 years. Shelley left VSM Brands in 2014 to open a Catering and Eatery which is now known to some in Leander, Texas as Farm To Fork. Originally it was going to be a catering establishment that would sell organic non-gmo food to potential clients, and a few sandwiches along the way to help pay a few bills.
Chef Pogue believes in sourcing local ingredients, and locally grown produce and proteins from Central Texas Farmers. This is instrumental and plays a major role in the menu development, for which she constantly seeks out the freshest and best ingredients. The staples of the menu at Farm To Fork are fresh daily soups, gourmet sandwiches and a daily special. The menu was built using French technique with some Texas flare, and old standards. The menu items change for the evening dinner service which are a little more complex and offer some menu items that differentiate Farm To Fork from being just a sandwich shop.
Leander is home to Chef Pogue and has been since 2013, she is looking forward to being a part of the growth and being part of the Chamber of Commerce and Leander Community. Chef Pogue is committed to delivering great food and service to all of Farm To Fork's guests and grateful for the opportunity to serve the fine people of Leander Texas.
We make some really great desserts at Farm To Fork in Leander, TX and I am proud of where some of the recipes come from. This Pecan Pie Recipe is from my late Mamaw and it is one of my favorites, and now some of our customers too. I have shared it over the years with quite a few people and even had it on my personal chef website, so others could use it if they needed a great tried and true pie recipe.
If you are looking for a good pie recipe this is one to try and it is on the menu at Farm To Fork most of the time, if we are not sold out. Enjoy!
We Sous Vide our Beef at Farm To Fork it makes an awesome steak whether it is for our Beef Tenderloin Sandwich or for one of our Friday of Saturday evening meals. However if you do not own a sous vide circulator and want to use a cast iron skillet to prepare a great crusted steak on the days we are closed you might want to try these steps.
I love a good piece of tenderloin cooked to perfection, heck who doesn't?
I wanted to share this with y'all in case you were looking to cook a nice meal for your own event or special dinner for someone. You can use a rib-eye or strip steak if that is your preference. You are just trying to get a great pan sear which has a nice little crust on it if you get the salt and pepper think enough over high heat. Good luck and enjoy!!!
2 beef tenderloin steaks, 2 inches thick
olive oil, to coat
Kosher salt , garlic powder and ground black pepper
Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the stove top over high heat for 2-3 minutes you want it HOT! Coat the steaks lightly with oil and sprinkle both sides with a generous pinch of salt, garlic powder and coarse black pepper.
Immediately place the steaks in the middle of the hot, dry skillet. Cook 45 seconds to 1 minute without moving. Turn with tongs and cook another 45 seconds to 1 minute, then put the pan straight into the oven for 2-3 minutes. Flip the steak and cook for another 2-3 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove the steaks from the skillet, and let rest for 3-5 minutes. This will give you time to prepare the rest of the items on your plate you are going to serve these steaks with. Enjoy!
Excellent Steak and Seafood Restaurant and Cafe located in Leander Texas in close proximity to Cedar Park and Georgetown Texas offering locally grown organic food, Texas Wines and organic wines. Offering fresh local food sourced from local Texas farmers. Farm To Fork is a restaurant offering farm to table food in Gerogetown Texas, Cedar Park Texas, Round Rock and Leander Texas
At Farm To Fork it was important to carry wines that were from Texas, and locally sourced that would adhere to the concept of Go Texan and buying local. It has been pretty easy with selecting wines from Texas and there were many that said it would not be an easy venture that Texas wines would just not stand up to French, Italian or even California wines. I feel that Texas wines have made huge advances in the past few years and the last decade to really offer some pretty good quality wines that we are proud to offer and stand by as our house wine selections.
We offer a variety of Messina Hof wines, LLano Estacado 1836 White ad Pilot Knob wines. The plan is to keep the wines at Farm To Fork locally sourced, offer a good selection and to pick wines that will pair well with our foods. I feel that goal has been achieved, so come join us and see what Texas wines are all about.
Restaurant and Cafe located in Leander Texas in close proximity to Cedar Park and Georgetown offering local Texas and organic wines. Offering fresh local food sourced from local farmers. Farm To Fork is a restaurant offering farm to table food in Gerogetown, Cedar Park, Round Rock and Leander Texas
At Emiliana, the organic vineyards literally teem with life. Vineyards buzz with various bugs, bees, birds and native wildlife that together provide a natural and effective defense against common vine-destroying insects. Flowers and native plants thrive throughout the organic vineyards, providing another simple and cost-effective method of pest control and helping to counteract the detrimental effects of soil degradation. The use of chemicals is shunned, in favor of natural compounds, such as copper and nitrogen. Compost is sourced from spent grape skins and stems. Emiliana’s Natura range, which celebrated its U.S. debut in 2006, marks the cutting edge of an altogether new category of wines made from organically grown grapes – a collection of superbly made, affordably priced organic wines crafted expressly for everyday enjoyment and, accessible to all. The Natura collection features seven varietals, three whites and four reds, all produced from hand-picked, organic grapes, harvested from certified organic vineyards in the prime growing regions of Chile’s Central Valley.
Excellent Central Texas Local Restaurant and Cafe located in Leander Texas in close proximity to Cedar Park and Georgetown Texas offering locally grown organic food, Texas Wines and organic wines. Offering fresh local food sourced from local Texas farmers. Farm To Fork is a restaurant offering farm to table food in Gerogetown Texas, Cedar Park Texas, Round Rock and Leander Texas