The Kitchen Window

The Kitchen Window
Antique Milk Bottles with Herbs and Flowers

Welcome!

Welcome to the Frog Hollow Farm blog! I've been blogging since January 2010 and have switched from Blogger to Word Press, but I'm back to Blogger because, for me, it's easier to use. My husband and I live on a little farm in Northwest New Jersey. We have some chickens and a very large vegetable garden with asparagus and raspberries, and rows and rows of sunflowers, snapdragons and zinnias. Traveling, entertaining, gardening, spending time with family, studying Italian, blogging and reading keep us busy and happy. With all of this going on, moving towards a simpler life seems almost impossible but it's definitely a daily goal.

Monday, July 12, 2010

Appetizer Menu for the Weathermen's Barbeque on the Porch at Frog Hollow Farm

On Saturday FHFB and I hosted a barbeque for FHFB's office staff - 9 meteorologists and their families.  Everything turned out wonderfully, however, it was absolutely pouring that morning - a real deluge - FHFB promised me that it would clear up by the afternoon and he was right - there wasn't a drop of rain the entire afternoon and evening. 


We were able to take several excursions out to the vegetable garden to show off all of FHFB's handiwork and extraordinary gardening skills.  Some of our guests had never seen a brocolli plant! 

As usual I did not take any photos of this gathering...other people might have but I don't have those photos to share with you all...please forgive me but after a couple of glasses of Proseco all of my plans for taking photos always go right out the window.

Today I thought I'd share the appetizer part of the menu so the post doesn't take you too long to read through.  If the link or recipe isn't included here just ask and I'll be glad to send it to you.  Bon Appetit doesn't seem to have catalogued all of their older recipes unfortunately.  Our main appetizer was a bruschetta station. 

We use a semolina bread for our bruschetta, but you can use any Italian or French baguette for this recipe.  After slicing peices that are about 1/2 inch thick,  rub each side of the bread with raw garlic and drizzle a little extra virgin olive oil on each peice before grilling. 

Grilling this bread outside over a gas or charcoal grill gives you that wonderful smoky outdoor flavor that just accentuates the flavors of whichever topping you choose.

*****Frog Hollow Farm Bruschetta Station*****

Bruschetta with Tomatoes, Cucumbers and Basil

Sauteed Mushrooms with Garlic and Thyme

Grilled Shrimp in the Shells
Use the largest shrimp you can find - we used large frozen shrimp that had been cleaned with the shells and tails on.  They worked just as well as fresh shrimp, just make sure they're as large as you can find so that they remain moist and juicy.

3 pounds of shrimp
rosemary springs, slightly bruised
6 cloves garlic, peeled and finely chopped
1/2 cup of olive oil
juice of 2 lemons
salt and freshly ground pepper
1 lemon, sliced

Remove the legs from the shrimp but do not peel.  Cut several lengthwise slits along the inner curve of each shrimp, and insert a few small springs of rosemary into each slit. (The frozen shrimp had already been cut.)

In a large bowl whisk together grlic, oil, lemon juice, and salt and pepper to taste.  Toss the shrimp in marinade, coating well.  Add more rosemary springs and lemon slices.

Marinate overnight (or at least for 2 hours).

Start a medium-sized charcoal fire; when coals are medium hot, place shrimp directly on the grill and grill them for about 3 minutes on each side, or until opaque.  Serve immediately with a delicious white Vernaccia from Tuscany or an Italina Pino Grigio. 



a little different take on roasted peppers but absolutely delicious!


a light topping for bruschetta



I didn't add the eggplant to mine, it would probably have added a dimension of flavor to the beans.

simple but so absolutely yummy!! 
We grilled these outside as well and made smaller sandwiches than you see in the photo.




(From Google Images)
It was a hot day that day here on the farm.

Hope you enjoyed my appetizer post. 

Next I'll post the main meal and desserts!!
Ciao, bella!

8 comments:

  1. HI FARM GIRL,
    SOUNDS LIKE YOUR DAY WAS PERFECT, THAT'S NICE. YOUR APPETIZER'S SOUND REALLY YUMMY, I COULD EAT SOME RIGHT NOW, AND IT'S 11:15 PM MON. EVENING. I HOPE WE GET A BREAK WITH COOLER WEATHER SOON, IT HAS BEEN SO HOT. TAKE CARE, "HI" TO FARM BOY.
    LOVE, AUNT RIZ

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  2. Hi Ann Marie,
    What a wonderful day, thankfully the sun came out and stayed out for you! Everything looks and sounds so wonderful and delicious. I'm glad you are having such a nice summer, I'm happy its raining today, watering the gardens, grass and cooling off that heat!!
    I also have been checking on your pitcher, all my green and red cake pedestals have come in and some other pieces. We are still waiting on the pitchers and cake servers. I am going to make a decision in August, if everything is not in by then I will start refunding everyone, but hopefully we will get everything as the merchandise has been trickling in!! It has been so crazy with that Country Living write up, fun, but a lot of work. I will keep you posted.
    xoxo

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  3. This all looks so delicious. I'm starting a section in my recipe file with your name on it:). Seriously, your recipes always look so good and are different than anything I make. The artichoke and parm crostini looks especially yummy.

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  4. It sounds like a real bash! The food sounds amazing! I love anyting that has the word artichoke in it. Yummy!
    The shrimp is one I will try. My family will love it!
    Look for it on an upcoming menu plan with a link back to this post.
    Thanks!
    Yvonne

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  5. What a feast.....but I must tell you friend.....after that I would have to do 100 hours of yoga to work off the calories! (O:(O:

    Jo

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  6. Your apps sound great! Would love to see some photos of the garden soon:@)

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  7. sounds like a great menu! The hummus looks especially good. I've had eggplant hummus before, and it was amazing! - www.delightfulcountrycookin.com

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  8. Ok, I have the perfect solution. The next time you entertain, invite me! I'll take the photos and enjoy the food. I love this menu. It is all my kind of food and cannot wait to try out each and every recipe.

    So remember - I'll take the photos!

    - The Tablescaper

    ReplyDelete

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