1
CONTENTS Letter From Shaye...01 Savory Dutch Baby with Parsley and Bacon...02 Caramel Apple Slices with Walnuts...04 Herbed Sourdough Supper Rolls...06 Flank Steak Salad with Tomatoes and Parsley...08
The transition that comes when summer melts into fall is one of the most magical moments to experience both on the farm and in the kitchen. We have been busy little bees putting up sauerkraut, pickles, jams, jellies, and all manner of frozen goodness for the cold months ahead - as many of you have also been doing as well, I m certain. Unfortunately, we can get so focused on preserving the bounty at hand that we forget to partake of the soil s offerings - perfectly ripe fall tomatoes, fresh green herbs, ripe fruit plucked from the tree, and (of most importance) the eggs with deep-orange yolks that grace our table multiple times a day. Pair with those offerings the comforts of a cozy fall kitchen, the smell of freshly baked bread, and the sustenance of grilled meat - there is certainly much to be enjoyed. I ve put together a fresh printable of a few of my favorite new fall recipes for you to enjoy in your own kitchen. They re easily adaptable based on your family s needs and your garden s offerings. I enjoy taking a recipe, flipping it on its head, adapting it with what I have on hand, and sprinkling it with a little magic - it certainly keeps it exciting and I hope you feel the liberty to do the same with these recipes I have to offer you. We re starting with breakfast - a Savory Dutch Baby with Parsley and Bacon. I refused to flip pancakes for six people and recipes like these Dutch Babies are the answer to that. They can be whipped up in less than five minutes and left to puff and bake in the oven while you milk the cow, sip your first cup of espresso, read your favorite lifestyle book (Seasons At The Farm, anyone?), or snuggle your babies. Next, we re heading into a full supper menu - Flank Steak with Tomatoes and Parsley Salad, Herbed Sourdough Supper Rolls, and for dessert, Caramel Apple Slices with Walnuts. Given a choice, my children would opt for the Caramel Apple Slices as their favorite - but the Flank Steak is what causes Stuart and I to groan with delight. Though, honestly, how s a girl to choose? A buttered roll, baked fresh and pulled straight from the skillet, is certainly balm to the soul. The smell alone, drifting through the rooms of the cottage and beckoning all from near and far to come and investigate, is worth the effort. These recipes can be made all together for a grand autumn feast or pieced apart separately to fill in gaps in your weekly menu. My hope is that regardless of how or when you make them, they ll encourage you to find joy in cooking. The PDF can be easily printed and tucked away in your kitchen. It includes photographs of each finished dish so that you know what to expect (I hate having to guess). I only started cooking because a few cooks sparked inspiration in me to do so - I hope these recipes can be a part of that spark for you! Happy Autumn. Cheers, Shaye The Elliott Homestead 01
Savory Dutch Baby with Parsley and Bacon (Serves 6) Dutch babies... or puff pancakes as my children call them... are a routine staple in our breakfast routine. Sometimes they re sweet and topped with seasonal berries. Other times, they re savory and dotted with home-cured bacon and chunks of cheese. The bonus of this recipe is that it s so full of eggs, it helps keep bellies full for a long period of time. There are farm chores to complete, after all. INGREDIENTS 6 slices bacon, cut into 1 pieces 12 eggs 1 cup einkorn all-purpose flour (or flour of choice) 1 1/2 cup whole milk 1 teaspoons salt 1 cup shredded aged cheddar cheese 2 green onions, minced 1/4 cup fresh parsley, minced 02
INSTRUCTIONS 1. Preheat the oven to 400 degrees. 2. In a cast iron skillet, fry the bacon pieces until just crispy. Set the skillet aside. 3. While the bacon is frying, combine the eggs, flour, milk, and salt together in a high-powered blender. Blend until the mixture is smooth and slightly frothy. 4. Pour the egg mixture into the skillet with the bacon bits. Quickly add in the cheese and scallions and use a fork to stir them in. 5. Put the skillet into the oven and bake for 15-25 minutes, until the dutch baby is tall, puffy, and golden. 6. Remove from the oven, sprinkle with the fresh parsley, and serve immediately. 03
Caramel Apple Slices with Walnuts (Serves 8) Have you ever actually tried to eat a caramel apple? It s madness! Messy madness. These homemade versions have two huge perks. The first is that they re cut into slices for enjoyable, easy eating. The second is that the caramel is made with dehydrated whole cane sugar which is a natural sweetener (the dehydrated juice from sugar cane). It is rich in minerals, not overly sweet, and unprocessed. Caramel is notoriously a bit tricky, so pay close attention while you re heating the sugar! INGREDIENTS 5 apples 2 tablespoons lemon juice 1 cup dehydrated whole cane sugar 1/2 stick butter 1/2 cup heavy cream 1/2 cup chopped pecans, walnuts, or almonds Flaked sea salt, for garnish 04
INSTRUCTIONS 1. Slice the apples into 1/4 slices and place all the slices in a large bowl. Add in the lemon juice and toss to coat. The lemon juice will help the apple slices from turning brown. 2. In a medium saucepan, combine the cane sugar, butter, and heavy cream. Heat the mixture gently at first, until the sugar completely dissolves in the cream. Gradually bring the mixture up to a simmer. Whisk the mixture, for 5-10 minutes, as it continues to simmer and thicken. When it s thick and smells heavily of caramel, begin to dip the apple slices (carefully!) one by one into the caramel. If the caramel slips off the apple, allow the caramel sauce to cool for just a few minutes before trying again. 3. Lay each apple slice on a piece of parchment paper or cutting board to cool. 4. While the caramel is still warm on the apple slices, sprinkle the chopped nuts over the top of the caramel. 5. Lastly, sprinkle a few flakes of sea salt over the caramel to garnish. Serve immediately. 05
Herbed Sourdough Supper Rolls (Makes a dozen, give or take) Admit it. There s nothing as comforting as tucking into a warm roll with your supper. It says comfort. It says home. These sourdough supper rolls take a bit of forethought, but very little effort. As you tear one in half to smear each side in some soft butter, it will surely be worth that little effort. INGREDIENTS 1 cup active sourdough starter 1 1/4 cup warm water 2 tablespoons dehydrated whole cane sugar 1 tablespoon salt 1 egg 3 tablespoons olive oil 3 cups einkorn all-purpose flour 3 cups wheat flour *These flour ratios may be substituted by a flour of your choosing 3 tablespoons butter, for serving 1/4 cup chopped fresh herbs, for serving 06
INSTRUCTIONS 1. The night before you d like to eat these rolls, combine the starter, water, sugar, salt, egg, and oil in a stand mixer. Use the paddle attachment to mix these ingredients together well. 2. Switch to the dough hook and add in the flours. Mix until the flour is just combined into the liquid and the mixture is smooth. Remove the bowl from the stand mixer, cover it in plastic wrap, and set it aside in a warm area to rise. 3. The next afternoon, a few hours before suppertime, remove the dough from the bowl using a spatula. Oil your hands and pinch the dough into small balls, using your forefinger and thumb to create a small hole to pinch the dough through (see photo). Continue to work through the remaining dough. Place the rolls into a buttered pie pan or cast iron skillet. It s okay to squish them close together. They like to be cozy. 4. Cover the pan with plastic wrap and set the rolls aside again to rise for another hour while you preheat the oven to 400 degrees. 5. Bake the rolls for 35-45 minutes, until deeply golden on the surface. Remove them from the oven and immediately smear the tops of them with the butter. Sprinkle the herbs over the top and serve immediately. 07
Flank Steak Salad with Tomatoes and Parsley (Serves 6) We often think of salad as little more than iceberg lettuce and ranch dressing. My sort of salads combine vibrant vegetables, large chunks of crusty bread, and high-quality meats. They are easy to mix up with what you have on hand, but first, make this one as written. The tomatoes are sweet, the meat is rare, the parsley is clean, and the shallots are bright. INGREDIENTS For the salad 2 cups cubed bread (a crusty, hearty loaf is perfect here) 3 cups cherry tomatoes, halved 2 cups fresh parsley, minced For the dressing For the marinade 4 tablespoons cider vinegar 4 teaspoons dehydrated whole cane sugar 2 teaspoons sea salt 1 teaspoon freshly ground pepper 2 pound flank steak 1/2 cup high-quality olive oil 1/4 cup cider vinegar 2 shallots, minced Pinch of red pepper flakes Pinch of sea salt 08
INSTRUCTIONS 1. Combine the marinade mixture in a plastic bag. Add in the steak, seal the bag, and marinate the meat overnight (or at least for a few hours). 2. Come supper time, remove the steak from the bag and pat it dry with a towel. Heat a large, cast iron skillet over medium-high heat until just smoking. Add in a drizzle of olive oil and cook the meat for about 3 minutes per side. It should be slightly charred and darkened. Set it aside to rest. (Alternatively, this steak would be a perfect candidate to cook over charcoal or on an outdoor grill - still, make sure to only cook it a few minutes per side. Overcooked beef loses a lot of taste and texture.) 3. After the steak is set aside to rest, add the cubed bread into the hot skillet and toast them for five minutes. They ll brown and soak up the extra seasoning and drippings left behind from the steak. Turn off the skillet. 4. Combine the cubed bread, cherry tomatoes, and parsley on a large platter. Slice the steak across the grain into 1/2 slices. Lay these slices over the top of the salad. 5. Lastly, combine all of the dressing ingredients together in a small bowl, whisk to combine, and drizzle over the salad. Serve immediately. 09