Farm1

Recipes by Rory Schepisi

  • Cheesy Baked Potato Soup

    Ingredients

    • • 1 cup Cheddar Cheese, shredded
    • • 2 cups Milk, or Heavy Cream for extra creamy soup
    • • 2 tablespoon Butter
    • • 1/2 cup Sour Cream
    • • 5 baking potatoes
    • • 1 small onion, finely diced
    • • 12 strips bacon, chopped
    • • 1 cup chicken broth
    • • 1/4 cup chopped chives
    • • Salt and pepper to taste

    Instructions

    Preheat oven to 375 degrees. Bake all 5 potatoes for 35-40 minutes or until done. When done, place in refrigerator until cool enough to remove most of the skin. Potatoes should be soft to where the pulp will fall apart. In a large pot on medium heat, add butter and chopped bacon. Cook until bacon is almost done. Add diced onion and saute for five minutes. Add chicken broth and milk. Letting mixture come to a light boil. Add roughly chopped potatoes and stir until thick and creamy. If mixture is too thick add more broth. Add two heaping tablespoons of sour cream and 1/2 cup of shredded cheddar cheese and stir. Season with salt and pepper. Simmer for 10 minutes on low. Pour into serving bowls and top with cheese, bacon, and a dollop of sour cream. Sprinkle with chives.

  • Chunky Bleu Cheese Dip

    Ingredients

    • • 1 cup Sour Cream
    • • 1/4 cup Milk
    • • 2 oz Bleu Cheese, crumbled
    • • 1 tbsp onion, diced
    • • 1/2 tsp garlic, mashed
    • • Salt and Pepper to taste

    Instructions

    In a bowl, blend all ingredients well. Can serve immediately or let it sit in refrigerator overnight to allow for the Bleu Cheese to infuse the dressing. Serve with celery and carrot sticks.

  • Creamy Bread Pudding

    Ingredients

    • • Bread Pudding
    • • 1 quart Heavy Cream
    • • 5 large eggs
    • • 3 tablespoons honey
    • • Day-old sweet bread torn into pieces
    • • 1/2 cup sugar
    • • Brown Sugar Butter Sauce
    • • 1 stick Butter
    • • 1/3 cup brown sugar
    • • 1 teaspoon vanilla
    • • 1/2 cup Heavy Cream

    Instructions

    Bread Pudding Preheat oven to 325 degrees. In a large mixing bowl, whisk sugar and eggs until creamy. Add heavy cream and whisk until mixture is fully incorporated. Add honey. In a large baking dish, tear bread into bite size pieces and fill dish until bread is even with top of dish. Do not press bread down so it will stay light and fluffy. Pour cream mixture over the bread, soaking all bread. Let sit for five minutes. Cover loosely with foil and place in oven for 20 to 25 minutes. Pudding is done when center is still soft but not funny. Let stand for 10 minutes and serve with vanilla or butter pecan ice cream. Drizzle brown sugar sauce over the top. Brown Sugar Sauce In a small pot over high heat, add butter, brown sugar, vanilla and heavy cream. Simmer for 10 minutes.

  • Easy Cheesy Banana Blueberry Cheesebake

    Ingredients

    • • 2- 8 oz packages Cream Cheese
    • • 1 cup Milk
    • • 4 ripe bananas
    • • 1 cup fresh blueberries
    • • 1 teaspoon vanilla extract
    • • 1/2 cup sugar
    • • 1 graham cracker crust (pre-packaged)

    Instructions

    In a large bowl, mash bananas until smooth. Add cream cheese, sugar, 1/2 cup milk, and vanilla. Blend with electric mixer until smooth. If mixture is not creamy and fluffy, add more milk. Pour mixture into pie crust and top with blueberries. Refrigerate at least one hour and serve.

  • Five Cheese Spinach Dip with Baked Bread

    Ingredients

    • • 1 stick of Butter
    • • French bread
    • • 2 packages frozen spinach
    • • 1 cup Swiss Cheese, shredded
    • • 1 large shallot, diced
    • • 1 cup Mozzarella,shredded
    • • 1 clove garlic, diced
    • • 1/4 cup Parmesan, shredded
    • • 1 large white onion, diced
    • • 1/4 c. Romano, shredded
    • • 2 tbsp Worcestershire sauce
    • • 1 package Cream Cheese
    • • Pinch of white pepper
    • • 1 quart Heavy Cream
    • • Salt to taste

    Instructions

    In a large pot on medium heat add two tablespoons butter, shallots, onion, and garlic. Saute for five minutes. Add cream cheese and stir until smooth and melted. Add Swiss and stir until melted. Add one cup of heavy cream, always stirring. Once mixture is warm add Mozzarella,stir until melted. Add defrosted spinach, Worcestershire sauce and white pepper. Continue to stir and let simmer lightly for 15 minutes and season with salt to taste. Do not scrape bottom of pot in case cheese has started to burn. Once done, place in oven safe bowl, top with the Parmesan and Romano and place under broiler until golden brown and bubbling. Serve with baked bread for dipping. Baked Bread Preheat oven to 300 degrees. Slice French bread into 3/4 inch thick pieces. Place on cookie sheet. Melt butter and brush one side of bread with butter. Season with salt and pepper and bake until crispy and golden.

  • Frozen Yogurt Creme Brulee

    Ingredients

    • • 2 cups Frozen Yogurt, vanilla
    • • 6 tablespoons Butter
    • • 1/2 cup Heavy Cream
    • • 1 cup sugar

    Instructions

    Spread 1/2 cup frozen yogurt into four oval Creme Brulee ramekins. Freeze until slightly firm. Prepare caramel sauce. Caramel Sauce: Note: making caramel is a fast process, and all ingredients should be prepared and ready, next to the pan, to prevent sugar from burning. Heat sugar on mederately high heat in a heavy-bottomed two-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. Once all of the sugar crystals have melted. When butter is melted, remove pan from heat. Slowly add heavy cream to the pan and continue to whisk until caramel sauce is smooth. Let cool in pan for two minutes then pour into jars for alter use. Spread a thin layer of cooled caramel over yogurt in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig.

  • Homeade Fancy Herb Cheese

    Ingredients

    • • 8 oz Cream Cheese
    • • 1/2 stick Butter
    • • 1 tsp Milk
    • • 1 lg. garlic clove, minced
    • • 1/4 tsp fine herbs your choice (thyme, oregano, rosemary, marjoram, basil, dill and sage)
    • • 1 tsp fresh parsley
    • • 1 tsp white wine vinegar
    • • 1/4 tsp Worcestershire sauce

    Instructions

    In a food processor, process cream cheese and butter until well mixed; add renaming ingredients and process until well blended. Place cheese in a lightly oiled mold or bowl. Refrigerate overnight. Best served with pita crackers.

  • MexiMac & Cheese

    Ingredients

    • • 1 cup Pepper Jack Cheese, shredded
    • • 1/2 cup Cheddar, shredded
    • • 1/2 cup Mozzarella, shredded
    • • 1-1/2 cups Milk
    • • 2 tablespoons Sour Cream
    • • 2 tablespoons Butter
    • • 2 cups Rotini (curly pasta)
    • • 1 large shallot, diced
    • • 1/2 cup ground chorizo or ground beef
    • • 1/2 packet taco seasoning
    • • Salsa
    • • Guacamole
    • • Crispy Tortilla Strips

    Instructions

    Cook pasta in salted water until slightly firm. In a medium pan on medium heat, add butter and saute shallots. Add meat and cook until done, stirring often to prevent burning. Add milk and bring to a simmer. Add all cheeses, stirring until melted and mixture is smooth enough to coat a spoon. Season to taste. Drain pasta, and add to cheese mixture until cheese and pasta are fully incorporated. Separate into four colorful bowls topped with a spoon of salsa, guacamole, and sour cream. Top with fried and seasoned tortilla strips.

  • Orange Cream No Machine Ice Cream

    Ingredients

    • • 1 cup Milk
    • • 2 cups Heavy Cream
    • • 1 vanilla bean
    • • 4 oranges
    • • 5 egg yolks
    • • 3/4 cup sugar
    • • Pinch of salt
    • • Few drops of vanilla extract

    Instructions

    Slice off tops of oranges and scoop out pulp to create a cup. Save juice in a separate cowl. heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the top of pairing knife. Add the bean pod to the milk. Stir the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan. Continue to cook milk mixture over low heat, adding 1/2 cup fresh orange juice, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put back into the custard and cream to continue steeping. Chill over ice bath. Chill a stainless steel bowl and pour custard mix into it. Check after 45 minutes. As it starts to freeze near edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return it to freezer. Check again every 30 minutes, stirring vigorously as it freezes. Keep checking periodically and stirring while it freezes (by hand or with electric mixer) until the ice cream is frozen. approximately two and a half hours. Once slighty frozen and creamy, scoop mixture into oranges and put back into freezer until ready to serve.

  • Planked Smoked Brie

    Ingredients

    • • 1 oz. Brie wheel
    • • 1 6x6 inch maple, alder or cedar grilling plank, soaked
    • • Butter grilled bread
    • • Apricot preserves

    Instructions

    Heat grill to 350 degrees. Place soaked plank on grill, close lid and heat for 2 minutes. Flip plank and place Brie wheel on hot side of plank. Close lid and book for 15 minutes or until smokey and soft. Top bread with apricot preserves and serve with butter grilled bread. Mozzarella, Cheddar, Gouda all work great for plank smoking.

  • Southwest Creamy Cheese Sauce Topped Grilled Chicken with Sugar Butter Gril

    Ingredients

    • • 1 cup Milk
    • • 1 cup Pepper Jack Cheese, grated
    • • 2 tablespoons Parmesan Cheese, grated
    • • 1/2 stick butter
    • • 4 large chicken breasts
    • • 4 slices thick cut bacon, diced
    • • 1 bunch asparagus
    • • 1/2 can black beans
    • • 1/2 can corn
    • • 1 large tomato, diced
    • • 1 teaspoon olive oil
    • • Cajun seasoning to taste
    • • 1/2 cup sugar

    Instructions

    Lightly oil and season chicken breasts with Cajun seasoning. On medium heat, place on grill. Turn in five minutes to finish. In a large saute pan, cook bacon on medium heat until it starts to crisp. Add cream and simmer. Add Pepper Jack and Parmesan Cheese. Stir until melted and lower heat. Add black beans and corn. Add Cajun seasoning to taste. Allow sauce to thicken while preparing asparagus. Once chicken breast is fully cooked, place on a plate and ladle cream sauce over breast and garnish with diced tomatoes. Melt 1/2 stick butter and pour over cleaned asparagus. Sprinkle with sugar and roll asparagus around until covered in sugar and butter. Grill on medium heat and let cook for eight minutes, turning asparagus periodically to cook all sides. (Note: asparagus will look like it is burning, however, that is the sugar caramelizing.)

  • Sweet Cream Stuffed French Toasted Biscuits with Cinnamon Maple Butter

    Ingredients

    • • 8 biscuits cooked
    • • 1 stick Butter
    • • 1/3 cup milk
    • • 1/2 cup Cream
    • • 2 eggs
    • • 8 oz. Cream Cheese, softened
    • • 3 tsp. sugar
    • • Cinnamon
    • • 1 lemon, zested

    Instructions

    Egg Mixture: In a medium bowl, mix together milk, eggs, 1 tsp. cinnamon, 1 tsp. sugar, 1 tsp. lemon zest. Set aside. Cheese Mixture: In a food processor or with an electric mixer whip together cream cheese, cream and 2 tsp. sugar until light and fluffy. Cut biscuits in half horizontally. Spread cream cheese mixture onto center of one side of each biscuit, be generous but don\'t let cheese mixture pour over sides. Top with remaining half of biscuit. Take stuffed biscuit and drench in egg mixture until completely coated. Heat a non-stick pan over medium heat; add butter. Place egg drenched biscuit into hot pan letting each side cook for about 2 minutes or until a light golden brown. Top with cinnamon Maple Butter. Cinnamon Maple Butter: In a small pot, melt 1 stick of butter add 1/4 cup maple syrup and dash of cinnamon. Mix well. Serve over French Toast.

  • Ultimate 4-Cheese BBQ Pizza

    Ingredients

    • • 1/3 cup Romano Cheese, grated
    • • 1/4 cup Smoked Gouda, shredded
    • • 1/4 cup Mozzarella, shredded
    • • 10 button mushrooms, finely sliced
    • • 6 pieces of bacon, chopped
    • • Chopped parsley for garnish
    • • 1 red onion, finely sliced
    • • 1/4 cup olive oil
    • • 1 cup Heavy Cream
    • • 1/2 cup BBQ sauce
    • • Salt and pepper
    • • 6 small dough balls

    Instructions

    Preheat oven to 300 degrees. Remove the desired number of doughballs from the refriderator two hours before making the pizza. In a heavy saucepan over medium heat, add heavy cream. Once heavy cream starts to simmer, add Parmesan until sauce is thick enough to coat the back of the spoon. Season to taste with salt and pepper. Coat dough with olive oil and gently press the dough into 7-inch flat oval disks on cookie sheet. Season dough with salt and pepper. Place in oven. Cook dough for five minutes or until dough starts to brown around the edges.Spoon thin layer of heavy cream sauce on dough and sprinkle with Mozzarella. Spoon BBQ sauce over the Mozzarella. Top BBQ sauce with Smoked Gouda. Add onion, mushrooms, and bacon. Sprinkle with Romano Cheese. Close oven for five additional minutes, or until cheese starts to melt.Garnish with parley and serve.

  • Zesty Sour Cream Queso Dip

    Ingredients

    • • 2 1/2 cups Cheddar Cheese, shredded
    • • 2 cups Heavy Cream
    • • 1 1/4 cups Sour Cream
    • • 1/2 cup salsa
    • • Pinch of Cayenne to taste

    Instructions

    In a medium pot, bring heavy cream to simmer. Add cheese and stir until melted and smooth. Add salsa and stir until all is mixed. Turn off heat, let cool for 10 minutes. Add sour cream to cheese mix. Season with Cayenne pepper to desired heat. Serve chilled with chips.