Farms Food and Photography at Longlesson Farm

April 6, 2014 § 1 Comment

Grass-fed Angus cows

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Before 7am we had cameras in hand overlooking the beautiful views of Longlesson Farm. This was the second class in the series in with ASA, The Arts Center of the Capital Region, and Honest Weight Food Co-op. We photographed under the mist, walked the mud paths, and smelled Spring in upstate New York. It was a great day of food and storytelling! Melanie shared with us their journey from Staten Island to Buskirk. Her and Bob went out of their way to make us feel at home. Thank you so much for your wonderful hospitality and for sharing  your day with us. The Chuck Roast prepared by Melanie was mouthwatering (check out her recipe bellow!). I can’t wait to visit the farm in the summer to see their hundreds unique varieties of Daylilies.

I was really excited to share my family recipe for Beef Heart Stroganoff. Growing up in Brazil, I watched my mom cook delicious meal using the heart. She is very creative in the kitchen and used the protein we could afford. We ate lots of chicken and beef liver. I crave her trip soup with potatoes!

1800’s Barn

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Beef Heart Stroganoff
(Estrogonofe de Coração de Vaca)
by Ellie Markovitch

1 Longlesson Farm beef heart cut into cubes
juice of one lemon
2 bay leaves
water or chicken broth
1 medium onion, diced
1 cup of roasted mushrooms
2 tablespoons of flour
3 cups of broth
1/2 cup of cream
salt and pepper to taste
Chives, chopped to serve

Trim fat from the heart, cut into cubes and rub lemon juice and let it marinate for 10 minutes
1)In a pressure cooker add heart, bay leaves and covered with water or broth by about 2 inches above the meat
2) Cook in the pressure cooker according to your pot instruction for about 30 minutes. Reserve meat and broth.
3) Meanwhile, in a saucepan cook onions for about 3 minutes, add roasted mushrooms and cook for another 2 minutes
4) Stir the flour, cook for one minute
5) To the onion mushroom mixture, add the reserved cooked meat, 3 cups of broth from the cooked meat and cook for 10 minutes until thick.
6) Stir cream on low heat and cook until heated through. Sprinkle chives to taste and adjust the salt and pepper
Serve over cooked noodles

Slow Cooker Roast
served with cooked yucca

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Pudim also know in other countries as crème caramel, flan, or caramel custard. It is a custard dessert with a layer of soft caramel on top

1/2 cup sugar for the caramel sauce
5 eggs
3 cups of milk (of a combo of milk and cream)
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla

Heat oven on broiler. Add sugar to an oven safe dishes you will use to bake the Pudim. Let is caramelize, sugar will melt and until liquefied and golden in color (about 10 minutes). Watch here as it burns very fast.
Meanwhile, mix all ingredients in a blender for about 1 minute. Pour mixture into prepared, caramelized dish and pour hot water into a roasting pan within 1 inch of top of cups or the dish.
Bake the pudim, in water bath for about 1 hour, test with a knife in the center comes out clean. It will turn golden brown on top and start separating from the sides of the mold. Let it cool, refrigerate at least 4 hours
To serve, carefully invert on serving plate.

(This bellow traveled to the farm on bumpy roads, still arrived mostly in one piece!)

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Pudim de Leite Condensado  (Brazilian-Style Flan)
1 cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold or oval glass baking plate

Preheat oven to 350 degrees F (175 degrees C). Place 1 to 2 inches of  hot water in a roasting pan and keep warm in the oven.
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. (about 10 minutes).  Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. (or split it into 5 ramekins for individual servings)
Combine the condensed milk, regular milk and eggs in a blender for about 5 minutes. Pour this mixture into the mold or divide the mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
Bake the pudim, in water bath for about 1 hour, test with a knife in the center comes out clean. It will turn golden brown on top and start separating from the sides of the mold. Let it cool, refrigerate.
To serve, carefully invert on serving plate.

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