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!

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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.

TEXAS BACON-JALAPEÑO CHEESE BALL RECIPE

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!

Cheddar-Bacon-Ranch-Cheese-Ball.jpg

Ingredients:

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

Salt

1/2 cup chopped pecans, roasted

Crackers for serving

Instructions:

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.

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Wine Pairing Dinner Menu with Messina Hof at Farm to Fork Leander

Friday Dinner Menu 8/19/2016 Wine Pairings w/ David Graham from Messina Hof Winery

Appetizers:

#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)

Entrees:

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 

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Box Lunch Menu Aug 22 thru Aug 26 Leander ISD

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 togo@farmtoforktexas.com  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.

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