Chatsworth Farm Recipes
Beef
Beef Kebabs
Beef & Vegetable Casserole
Meatballs
Osso Buco in Bianco
Sausage-Stuffed Patty Pans
Oven Roast - Canada Beef link
Braising/Pot Roast - Canada Beef link
Beef & Vegetable Casserole
Meatballs
Osso Buco in Bianco
Sausage-Stuffed Patty Pans
Oven Roast - Canada Beef link
Braising/Pot Roast - Canada Beef link
Eggs
Crème Brûlée
Khachapuri (Georgian Cheese & Egg Bread)
Lemon Curd
Peach Clafoutis
Dutch Baby
French Crêpe
Khachapuri (Georgian Cheese & Egg Bread)
Lemon Curd
Peach Clafoutis
Dutch Baby
French Crêpe
Red Fife Flour
Buttermilk Pancakes/Waffles
Kutia (Ukrainian Christmas wheat berry pudding) (link to come)
Cooking Red Fife Wheat:
Measure out 1 cup of wheat berries and rinse as you would rice, stirring the wheat to bring any small pieces to the surface of the water. Add the rinsed wheat to 2-1/2 cups simmering water and allow to cook for 50 minutes uncovered. The wheat should become very tender and some will start to open up. The wheat will absorb the water and after 40 minutes of cooking time, most of the water will be absorbed. Turn the stove off and cover the wheat to let the rest of the water absorb. Test for doneness, and if necessary cook a little longer.
You can use cooked wheat berries just as you do rice, in stuffed peppers and salads, and as pilaf.
If you have any remaining wheat after making a recipe, enjoy it like porridge with some cream or honey and poppyseeds. This porridge preparation is called Kutia (Kutya), a traditional Ukrainian Christmas wheat berry pudding. You can find the standalone recipe for this recipe above!
Kutia (Ukrainian Christmas wheat berry pudding) (link to come)
Cooking Red Fife Wheat:
Measure out 1 cup of wheat berries and rinse as you would rice, stirring the wheat to bring any small pieces to the surface of the water. Add the rinsed wheat to 2-1/2 cups simmering water and allow to cook for 50 minutes uncovered. The wheat should become very tender and some will start to open up. The wheat will absorb the water and after 40 minutes of cooking time, most of the water will be absorbed. Turn the stove off and cover the wheat to let the rest of the water absorb. Test for doneness, and if necessary cook a little longer.
You can use cooked wheat berries just as you do rice, in stuffed peppers and salads, and as pilaf.
If you have any remaining wheat after making a recipe, enjoy it like porridge with some cream or honey and poppyseeds. This porridge preparation is called Kutia (Kutya), a traditional Ukrainian Christmas wheat berry pudding. You can find the standalone recipe for this recipe above!
Lamb
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