Recipes & Tips

Burns Supper Gourmet Club Dinner at FARM Bloomington January 19 2016

January's Gourmet Club will be a Burns Supper featuring appetizers and five courses of Scottish cuisine.  Enjoy live bagpipe music, a reading of Robert Burns' poem Ode to a Haggis and an optional five Scotch pairing.  Call (812) 323-0002 for your reservation.


Celebrate Martin Luther King Day at FARM Bloomington January 15 2016

Come to FARM this weekend for a special soul food special menu in celebration of Dr. Martin Luther King.


Bok Choy with Ginger and Sesame Recipe January 06 2016

bok choy with ginger and sesame recipe

I like this version of a stir-fry. It stays nice and crunchy and

is deeply flavored with Asian accents. You can add a few

bamboo shoots, chunks of tofu, and water chestnuts and

you’ll have a main dish. Remember the toasty smelling

sesame can overwhelm, so add a little, taste, and add more if

you like it.

folks served: 6

12 hd. baby bok choy (try to find smaller ones)

1 T lime juice

1 T soy

1 T mirin

1 T toasted sesame oil

12 tsp honey

112 T olive oil

1 pinch red chili pepper flakes

3 medium garlic cloves, minced

2 T fresh ginger root, minced

2 medium scallions, thinly sliced on the bias

squeeze of a lime

1 tsp sesame seeds, toasted (I like a combination of black

and white seeds)

Cut the baby bok choy in half the long way. Cut larger ones

into quarters if too big.

Combine the lime, soy, mirin, sesame oil, and honey in a

bowl. (In the kitchen we do this in larger batches and keep

it close at hand in squeeze bottles; it’s good for lots of

Asian stuff.)

Heat a skillet and pour in the olive oil, then quickly add

red chili flakes, ginger, garlic, and scallions. Stir fry until

fragrant, about 30 seconds. Add the boy choy and sauté for

30 seconds. Add the sauce mixture and simmer just until

thickened, another 30 seconds.

Cook another 15 seconds. Squeeze the lime, sprinkle

the toasted sesame seeds over the bok choy, and serve

immediately.


Pucker and Kiss Cocktail Recipe December 31 2015

Pucker and Kiss

Another lover’s cocktail popular on an island full of lovers. The name says it all, so get ready.



Yield:



1 oz. Sour apple liqueur

½ oz chilled cranberry

Splash fresh lime

4oz chilled champagne

1 slice green apple



Chill the apple liqueur, cranberry juice and lime in a shaker. Pour into a chilled champagne flute and top with champagne. Garnish with apple slice.


Merry Christmas from FARM December 25 2015

Merry Christmas!


Chilled Curried Carrot Soup with Orange Recipe December 23 2015

Chilled Curried Carrot Soup with Orange

Chilled soups are loved by vacationers but locals turn their noses up at them. Good thing this soup is delicious whichever way you like it! Garnish it with seafood, yogurt or even crispy fried carrot tops to add another creative twist. This soup freezes well; thaw slowly in the refrigerator; bring to a boil and blend to insure a nice smooth consistency.

This soup is also a wonderful low-fat sauce for grilled or poached chicken or fish.

Yield: 8-10 portions

1 Onion- peeled and roughly chopped

1 Fennel- tough outer leaves removed, roughly chopped

4 cloves Garlic- roughly chopped

2 oz. Olive oil

8 large Carrots- peeled and roughly chopped

1 sprigs Thyme

1 Bay leaves

1 Orange + 1/2 zest

1 Tbsp Curry

1/2 Tbsp Turmeric

2 Tbsp Gros sel

3 Tbsp Honey

2 Qts. Water (or light vegetable or chicken stock)

S&P to taste

1 C. Cream or soy milk (optional)



Place onions, fennel, garlic, and olive oil in large pot and cook for 4 min. Add the rest of the ingredients and cook until carrots are soft. Puree in blender until smooth. Pass through fine strainer. Add heavy cream to soup and return to a boil. Season to taste then chill the soup in an ice bath.


Chef D’s Famous French Bread French Toast Casserole Recipe December 18 2015

Chef D’s Famous French Bread
French Toast Casserole

What a way to use up leftover baguettes. This is a great Sunday Brunch recipe because normally the French toast always gets cold. Baked in a dish, it stays nice and warm for at least 30 minutes. If you want to make an easy custard sauce for this, simply melt some vanilla ice cream and you have instant “Crème Anglaise”- a fancy way of saying custard.

Make 6 portions

1 loaf French Bread, day old is fine, cut into 1 inch cubes

4 Bananas, nice and ripe- roughly chopped

½ C. Raisins

2 tsp Kitchen D’Orr Sweet Seasons Spice Blend (or 5 spice powder)

½ C. Brown Sugar

1 tsp Vanilla extract

½ C. Dark Rum or Banana Liqueur

1 C. Heavy Cream

2 C. Milk

6 Eggs

1 Pinch Salt

1 Pinch ground pepper

1 C. Slivered Almonds

 

Powdered Sugar as needed for garnish

Favorite syrup or Custard Sauce as needed

 

Combine the milk and eggs and flavor with the sugar, vanilla, rum, salt and pepper. Fold in the bread, bananas, and raisins. Allow to soak and absorb the custard. Pour into a baking dish and top with slivered almonds, lightly patted into the surface.

Bake in a water bath at 350 until set, approximately 45 minutes, covering with foil if it starts to darken.

Sprinkle with powdered sugar

Serve warm with syrup or custard sauce.




New Year's Eve at FARM Bloomington December 16 2015

Celebrate New Year's Eve at FARM Bloomington restaurant.  We have seatings at 6:00, 7:30 and a Gala Event with champaign toast at 10:00 pm.  Call (812) 323-0002 for reservations.

New Year's Eve Menus

6:00 Seating- 3 Courses for $39

To Start, Choice of: Soup: Creamy Red Potato with Truffled Frittes & Fresh Chives or Salad: Escarole & Radicchio Caesar, Buttered Croutons, Parmesan Reggiano, Marinated Olives, Roasted Roma Tomato

Entree Choice of: Vegetarian: Saffron & Sweet Potato Risotto, Roasted Winter Squash, Parmesan Reggiano, Pinenuts, Basil Puree or Chicken: Roasted Gunthorp Chicken Breast, Point Reyes Blue Cheese & Walnut Grits, Roasted Green Beans, White Wine Cream or Salmon: Honey & Miso Glazed Salmon on Ginger & Brussel Sprout Fried Rice, Pomegranate Molasses

Dessert, Choice of: Baked Apple Strudel, Salted Spiced Caramel, Hartzel’s Vanilla Ice Cream or Julia’s Pistachio Chocolate Pave, Cranberry Coulis, Chantilly Whipped Cream or Raspberry Sorbet with Fresh Berries, Lemon & Mint Syrup

7:30 Seating- 4 Courses for $50

To Start, Soup: Creamy Red Potato with Truffled Frittes & Fresh Chives

Next, Salad: Escarole & Radicchio Caesar, Buttered Croutons, Parmesan Reggiano, Marinated Olives, Roasted Roma Tomato

Entree Choice of: Vegetarian: Saffron & Sweet Potato Risotto, Roasted Winter Squash, Parmesan Reggiano, Pinenuts, Basil Puree or Chicken: Roasted Gunthorp Chicken Breast, Point Reyes Blue Cheese & Walnut Grits, Roasted Green Beans, White Wine Cream or Salmon: Honey & Miso Glazed Salmon on Ginger & Brussel Sprout Fried Rice, Pomegranate Molasses

Dessert, Choice of: Baked Apple Strudel, Salted Spiced Caramel, Hartzel’s Vanilla Ice Cream or Julia’s Pistachio Chocolate Pave, Cranberry Coulis, Chantilly Whipped Cream or Raspberry Sorbet with Fresh Berries, Lemon & Mint Syrup

10:00 pm Gala Seating Event- 5 Courses & Champagne Toast for $75

To Start, Soup: Creamy Red Potato with Truffled Frittes & Fresh Chives

Second, Salad: Escarole & Radicchio Caesar, Buttered Croutons, Parmesan Reggiano, Marinated Olives, Roasted Roma Tomato

Third course of ducktrap smoked salmon on wild rice & sweet corn blini, salmon caviar, creme fraiche & dill

Entree choices:  Entree Choice of: Vegetarian: Saffron & Sweet Potato Risotto, Roasted Winter Squash, Parmesan Reggiano, Pinenuts, Basil Puree or Chicken: Roasted Gunthorp Chicken Breast, Point Reyes Blue Cheese & Walnut Grits, Roasted Green Beans, White Wine Cream or Salmon: Honey & Miso Glazed Salmon on Ginger & Brussel Sprout Fried Rice, Pomegranate Molasses or Julia Child’s Beef Bourguignon Fresh Egg Pappardelle, Pearl Onions, Crispy Lardons, Grilled Mushrooms

Dessert, Choice of: Baked Apple Strudel, Salted Spiced Caramel, Hartzel’s Vanilla Ice Cream or Julia’s Pistachio Chocolate Pave, Cranberry Coulis, Chantilly Whipped Cream or Raspberry Sorbet with Fresh Berries, Lemon & Mint Syrup

(menus subject to change)

The Root Cellar Lounge will be open until 3:00 am!


FARM Gift Baskets December 16 2015

The online Farm Market offers gift baskets perfect for that hard to shop for person on your list.  

FARM Market Website

 


Napa Tacos with Grilled Pork Tenderloin Recipe December 11 2015

Napa Tacos with Grilled Pork Tenderloin

 

carnitas, with cilantro, red onions, and

regime ranch

Classic carnitas are long-cooked pork with all the fat cooked into them.

I use low-fat pork tenderloin in its place but add all the classic fixings.

folks served: 4–6

2 pork tenderloins

1 T olive oil

3 garlic cloves

1 tsp cracked black peppercorns

1 tsp crushed red pepper flakes

1 tsp cracked coriander seeds

2 T Thai fish sauce

juice and zest of one lemon

6 napa cabbage leaves, choose the smaller inside leaves that

look like taco shells

12 c. cooked white beans

1 small red onion, thinly sliced

12 c. cilantro leaves

12 c. your favorite salsa

use low-fat low-calorie ranch or green goddess dressing (see recipe)

Clean the pork tenderloins of any silverskin or excess fat and place in

a large Ziploc bag.

Combine the remaining ingredients and adjust seasoning with

salt and pepper as needed. Pour the marinade over the pork and

refrigerate until needed, at least 1 hour.

Char on grill and cook to medium. Remove from fire and allow

to rest at least 10 minutes before slicing. Slice and serve on a warm

platter.

Place other ingredients in bowls on the table and let everyone

make the “tacos” using the cabbage leaves as their taco shells.


Red Pepper Coulis Recipe December 11 2015

red pepper coulis recipe

A pretty sauce nice for that decorative flare brought out when you

are in touch with your inner chef.

makes 3 cups

3 red peppers, washed, cored, and roughly chopped

4 shallots, chopped

14 c. tarragon vinegar

14 c. water

1 T sea salt

1 branch thyme

1 bay leaf

14 c. olive oil

hot sauce, salt, and pepper to taste

In a saucepan, combine peppers, shallots, vinegar, water, salt,

thyme, and bay leaf. Bring to a boil, cover, and simmer until peppers

are tender. Reserve liquid.

In a blender, combine cooked peppers and olive oil and puree.

Thin with the pepper cooking liquid as needed.

Season to taste with salt and pepper and tabasco and pass

through a fine sieve.


Johnny Cakes with Sour Cream and Corn Recipe December 09 2015

Johnny Cakes with Sour Cream and Corn

Johnny cakes are the local quick bread of Anguilla. They range from a cornmeal griddlecake to fried pizza dough. For this version, I went back to a recipe I learned as a stagiere at Marc Meuneu’s L’Esperance in St. Pere Sous Vesilay, France. He served a corn crepe topped with foie gras that I can still close my eyes and still taste. I think you’ll love these any time of the day. They are great for an elegant breakfast with smoked salmon and sour cream, or as an accompaniment with any meat entree. I even like them as passed hors d’ouevres topped with crab salad, avocado or even sturgeon roe.

 

Yield: 12-15 cakes or 20-30 mini-cakes

 

3 ea. Eggs

1½ C. Sour cream

½ C. Cornmeal

1 C. Flour

1½ C. Fresh corn kernels

1Tbsp Olive oil

3ea. Scallions (chopped fine)

1tsp Lemon zest

1tsp Minced garlic

½tsp Ground black pepper

1tsp Salt (or to taste)

 

Whisk the eggs and sour cream together and set aside. Measure the cornmeal and flour and fold in until incorporated. Add remaining ingredients and incorporate. Make a small crepe and adjust seasoning and thickness as needed.

Refrigerate at least 30 minutes before using.

 

Note: if you have leftover batter you may need to add additional baking powder the next day to insure a light and airy product.




Top 5 Holiday Gifts from the FARM Market December 08 2015

The TOP 5 FARM GIFTS
for the special people on your list
Paired perfectly for all your 
favorite people with good taste. 
5. The Breakfast of Champions Gift Basket
Breakfast is the most important meal of the day and this is the perfect gift for the most important morning person in your life.
4. The Hot Sauce Basket
The perfect gift for the lively person on your list this year who enjoys a little kick with their meals.
3. The Jam Basket
The perfect gift for your sweetheart with a sweet tooth.  Taste the Indiana summer with three of Chef Orr's FARM famous jams.
2. Catsup and Mustard Basket
The perfect gift for your tailgating sports fan.  Chef Orr's Chipotle Catsup and Stone Ground Mustard will take hotdogs and burgers to the next level of indulgence.
1. Cookbooks by Chef Daniel Orr
The perfect gift for anyone who loves to cook.  Chef Orr's Paradise Kitchen and FARM FOOD will excite the tastebuds of any cook.
There are many more gifts available on the the FARM Market Website including FARM Bloomington Gift Cards.

New Years at FARM Bloomington Restaurant December 04 2015

Celebrate the start of 2016 at FARM Bloomington with local flavors, classic cocktails and great company.  Call (812) 323-0002 for reservations.


Caribbean Crudo with Coconut Milk, Ginger and Thai Basil Recipe December 03 2015

Caribbean Crudo with Coconut Milk, Ginger and Thai Basil

Great with any type of mild, white fleshed fish. I love it with Butter fish, Snapper or Hines. Make sure your fish is sushi fresh.

 

Yield:

 

For the marinade:

1 C. Coconut Milk

¼ C. Fresh Key Lime Juice, plus zest from one

1 Tbsp Minced Ginger

1 tsp Minced Garlic

1 Tbsp Finely chopped Scallion greens

1 tsp Minced red hot chili

Salt and Pepper to taste

 

For the Finish (use as needed):

Sea Salt

Cracked Black Pepper

Thai Basil Chiffonade

Extra Virgin Olive Oil

Crispy coconut chips

Fresh herbs


Mix ingredients for marinade and adjust seasoning as needed.

Lightly brush plate with olive oil and top with thinly sliced raw fish as desired.

Spoon over a little of the marinade and sprinkle with sea salt, pepper and herbs. Drizzle with olive oil and garnish at the last minute with coconut chips.


Gifts from FARMBloomington November 27 2015

This holiday season you can bring your loved one's favorite FARM flavors to their kitchen.  Send someone a jar of jam that tastes like an Indiana summer, a can of seasoning rub that will bring their barbecue to the next level or a cookbook that will deliver years of favorite meals for the whole family.  

FARM Market Website

Happy Holidays!


Celebrate Thanksgiving with your family at FARM November 20 2015

If Thanksgiving is about home cooked, locally harvested delicious food, then come to FARM.  We'll have seatings and 12pm, 2pm and 4pm with all your favorite dishes without any of the cooking.  Call (812) 323-0002 for your reservation.


Pumpkin and Banana Bisque with Coconut Milk and Chilies Recipe November 18 2015

pumpkin and banana bisque with coconut milk and chilies

 

This soup is one that I came up with while at CuisinArt in Anguilla. The Anguillans eat hot soup all year round. I tried getting them to taste some of my cold soups, but without success. I thought chilled soup would be a refreshing tonic for the heat, but I was schooled by one old lady who said the hotter the soup, the cooler you’ll be. In the Caribbean, squash and pumpkins are used all year long, not just during the fall, when we think of using them. So this soup can be served all year round. And for the record, it’s not bad cold either.

folks served:

folks served: 8

14 c. olive oil

2 Spanish onions

4 shallots

4 garlic cloves

1 T fresh ginger, minced

2 pumpkins (or similar amount of other

hard squash)

1 ripe banana

1 green apple, peeled, cored, and

roughly chopped

1 hot cherry pepper or your favorite chili

pepper, available in Caribbean markets

4 c. water or light vegetable or chicken stock

1 T kosher salt

1 T jerk spice rub or your favorite

Caribbean jerk seasoning or chili

powder

juice of one lime

salt and pepper to taste

Optional Garnishes: Diced cooked pumpkin Lightly whipped cream Tarragon leaves Chili oil or vinegar Lobster, shrimp, or crabmeat


The Night Before Thanksgiving at FARM Bloomington with Chef Mihoko Obunai November 13 2015

Want to get out of the kitchen the night before Thanksgiving and support your local NPR station at the same time?  
 
Come to the second annual "Ramen Freak" with America's #1 Ramen Chef Mihoko Obunai. 
 
Chef Daniel Orr and Mihoko worked together in NYC and are bringing their talents together again at FARMbloomington Restaurant for one night only. 
 
There will be both vegetarian and meat versions of this classic Asian noodle dish. 
 
Sun Noodles, Kikoman and Asahi Beer are co-sponcers 
 
Definitely not your collage dorm room RAMEN!!!!!!
 
15% of your ramen bill will be donated to WFIU. 

Thanksgiving at FARM Bloomington November 04 2015

There's no need to send out that "dietary restrictions" email two weeks before Thanksgiving this year.  Let FARM Bloomington make the perfect meal for everyone!


Anguillian Paella, Carlos’ Sofrito, Local Crayfish, Spiny Lobster and Island Hen October 30 2015

Anguillian Paella, Carlos’ Sofrito, Local Crayfish,
Spiny Lobster and Island Hen

This Spanish classic has always been a favorite ever sense a Jr. High School trip to its motherland. I love the intensely deep flavor that is obtained through the layers that you “build” into the dish. I’ve made this Caribbean by using my friend Carlos’ Puerto Rican recipe for Sofrito and by using the bounty of the local reefs. The touch of curry and the hot chili are a tip of the hat to the West Indies. You can use this as a base and add whatever seafood you can get freshest. I’ve even made paella with bluegills from my parents’ lake in Indiana!!!!

 

(makes 4-6 portions)
1 Tsp Olive oil
1 Tbsp Carlos’ Sofrito (see recipe)
2 tsp Chopped garlic
1 Tbsp Chopped shallots
1 Branch fresh thyme
1 Cherry pepper, whole (known as miniwini or use your favorite chili)
1 C. White Rice
½ C. White wine
1 Tsp Mellow Yellow or Curry powder
3-4 C. Fish stock, hot
1 Tbsp Saffron
Anguillian Salt-water Crayfish or langoustines, cut in half lengthwise
2 Lobster Tails cut into medallions, shell on
Clams
Mussels- beards removed, scrubbed (discard any open ones)
4 Chicken thighs-each cut in half
4 oz Chorizo sausage- cut on a bias in ½ inch pieces
Shrimp, peeled and deveined
12 oz Fish fillets
4 oz Squid- cut into rings
½ C. Mixed herbs (basils, fennel tops, garlic chives and tarragon are in the mix I use)
Salt and pepper as needed

 

Parchment paper or aluminum for covering.

Pre-heat a wide shallow pan over medium heat. Add the oil and follow with the garlic, shallot, thyme, cherry pepper chili and sofrito. Remove with a spoon and set aside.

Add the chicken and sausage and cook until the chicken has browned and the oils from the chorizo have been released. Return the sofrito mix to the meats and add the rice saffron and curry and sauté until rice is translucent. Deglaze with the white wine and cook until the liquid has evaporated.

Season the seafood with salt and pepper and add to the rice. Top with the fish, hot fish stock, cover with parchment paper or foil and place in a 350°F oven for 25-30 minutes or until liquid is cooked off and rice is tender. If stock evaporates before the rice is cooked simply add a bit of water and return to the oven. Remove from oven, gently fold in the herbs and adjust seasoning if needed.

Serve straight away with wedges of lemon and a large empty bowl for your guests to throw their picked shells into.

Don’t forget fingerbowls afterwards. It is a nice touch even in an informal family setting. I like to put warm water, a squeeze of fresh lemon (to remove the oils from your fingers) orange flower water (for a beautiful scent) and a wedge of lemon in my fingerbowls.


Green Pea and Wasabi Puree Recipe October 28 2015

Green Pea and Wasabi Puree

This sinus-opening sauce is a must for the horseradish lover. I use it on all types of grilled, poached,

or sautéed poultry, fish, or meat. It is a cold sauce that can be kept in a squeeze bottle so you can

use it like a condiment. Keeps up to 5 days in the refrigerator.

makes 1 cup
1 c. peas, fresh or frozen, blanched and quickly chilled under ice water
14 c. water
1 T white soy
3 T wasabi powder, available in Asian or ethnic section of your supermarket
12 serrano pepper or to taste, you may use jalapeño if serrano isn’t available
1 T fresh ginger, chopped
1 tsp salt or to taste

Combine all ingredients in a blender and puree until smooth. Taste and adjust seasoning as needed.


Chef Orr's Mashed Potatoes October 23 2015

Mashed Potatoes

These are rich and fabulous and couldn’t be easier. The key is to cook the potatoes through, allow them to steam off any excess moisture, and mill while still quite hot. These are basic taters; you can also add garlic, fresh herbs, pesto, country ham, or your favorite cheese to them. If you want a leaner dish, add nonfat sour cream, buttermilk, or thick Greek-style yogurt. You’ll have to play with the amounts, but err on the low side and carefully add more.

folks served: 8
10 Idaho potatoes
12 lb. butter, cut into small pieces, room
temperature
2 c. heavy cream, hot
18 tsp nutmeg, freshly grated
kosher salt and pepper
Boil potatoes until well cooked.
R emove to strainer and drain well. Allow steam
to escape but don’t let them get cold.
Place potatoes through food mill or ricer.
A dd the hot cream and butter.
Garnish with a dash of freshly ground nutmeg.

Grits with Gorgonzola and Toasted Walnuts Recipe October 23 2015

Grits with Gorgonzola and Toasted Walnuts 

We use locally grown and ground grits from Wibs Farm in Oden,

Indiana. They are coarser than the supermarket variety and take a bit

longer to cook, but the flavor and texture are wonderful. We sell the

grits in FARMmarket, our retail store. Walnuts will discolor the grits

if added in advance, making them a light purple.

folks served: 6–8
1 c. grits
2 c. milk
2 c. water
4T butter
3T cr.me fra.che
34 c Gorgonzola, crumbled
12 c. walnuts, toasted
salt and pepper as needed

Boil water in a heavy-bottomed sauce pot and season with a little

salt. Stir in grits with a wooden spoon. Stir constantly to prevent

clumping. Reduce heat and cook until rawness is removed from

mixture, about 15–20 minutes. The grits should be on the dry side

because the cheese and crème fraîche will loosen them considerably.

R emove from heat and stir in butter, 1/2 cup of the cheese and

crème fraîche and mix to incorporate. Grits should now be soft yet

spoonable. Adjust seasoning with salt and pepper. Sprinkle with the

remaining cheese and the toasted walnuts.