On THE FARM for Mother’s Day

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WOUB Public Media is now featuring a cooking show with Ian Knauer titled, THE FARM. Ian gained a tremendous amount of experience by working for Gourmet Magazine for ten years. His position there enabled Ian to travel the world in search of the best food. He quickly realized that the way his family ate wasn’t just down-home country cooking, but rather, world-class food and the picture of what American food can be.  His ambition has been to re-discover and revitalize his family’s local food traditions by way of producing, raising and growing their own food on the family’s century-old farm in Pennsylvania. Not only is the PBS THE FARM series alluring to watch, but, the website ianknauer.com is just as inviting displaying a rustic country backdrop.

For this Mothers’ Day whether you are being catered to or you are the chef I invite you to gather with friends and family on the dishes included in the All About Tastebuds food blog. These recipes aren’t about a new way of eating…they are how we should be eating with wholesome foods flavored with herbs, a dusting of seasonings and sometimes, beer.

The Moscato Strawberry Lemonade recipe located at the bottom would certainly set off your Mothers’ Day table in a clear crystal pitcher surrounded by an array of spring flowers.

HAPPY MOTHERS’ DAY from WOUB Public Media…

Boston Lettuce Wedge Salad

Iceberg is the common lettuce for this classic steakhouse salad, but the soft leaves of Boston lettuce and the crunch of the core add even better texture and the extra space between the leaves offers more dressing coverage possibilities.

Serves 4

4 slices bacon, halved
1/2 cup sour cream
2 to 3 tablespoons fresh lemon juice
1/3 cup crumbled blue cheese
Kosher salt and freshly ground black pepper
2 heads Boston lettuce, halved lengthwise
4 cooked bacon slices, halved

Cook the bacon in a heavy skillet over medium heat, turning occasionally, until crisp and golden brown, about 8 minutes. Transfer the bacon to paper towels to cool.

Stir together the sour cream, lemon juice, blue cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place the lettuce halves on a serving platter and drizzle with some of the blue cheese dressing, then top with the bacon. Serve.

This recipe aired on The Steakhouse episode of The Farm on WOUB Public Media

Herb-Rubbed Roast Chicken
Serves 4 to 6

I could go on and on about how this simple herb rub adds unbelievable dimension to a simple roast chicken dish elevating it from ho-hum to WOW! But until you taste it, you just won’t understand what I mean. Try these at home. You’ll never roast chicken another way.

8 dried bay leaves
1 tablespoon fresh thyme leaves
1 teaspoon black peppercorns
Kosher salt
2 lbs chicken thighs and drumsticks

Preheat the oven to 425°F.

Place the bay leaves, thyme leaves, peppercorns, and 1 teaspoon salt in a spice grinder and pulse until very finely ground. Rub the spice mixture all over the chicken.

Roast the chicken until browned and cooked through, about 35 minutes. Serve.

This recipe was featured in The Dairy Episode of The Farm on WOUB Public Media

Cocoa-Yogurt Cake

The yogurt in this cake is the liquid which makes the batter thicker than most and the cake moister than most!

13/4 cups all-purpose flour
3/4 cup cocoa powder
11/4 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt
11/2 sticks unsalted butter
11/4 cups dark brown sugar
2 large eggs
1 cup yogurt

Oil a 9-inch square baking pan, then place a square of parchment paper in the bottom of the pan and oil the paper.

Preheat the oven to 350°F.

Whisk together the flour, cocoa powder, baking powder, baking soda, and 3/4 teaspoon salt.

In a mixer, beat the butter and brown sugar until fluffy and a few shades lighter. Beat in the eggs, one at a time, then beat in 1/2 of the flour mixture on low speed until just combined. Beat in the yogurt until combined, then beat in the remaining 1/2 of the flour mixture until just combined. Spread the batter in the baking pan, smoothing the top. Bake the cake until a tester comes out clean, 35 to 45 minutes.

Serve the cake with fresh strawberries and vanilla ice cream.

This recipe was featured in The Dairy Episode of The Farm on WOUB Public Media

Moscato Strawberry Lemonade

1 bottle pink Moscato

¼ cup of strawberry vodka

6 cups lemonade

Frozen strawberry slices

Lemon slices

**Mix together in large pitcher.


This recipe was located on Facebook.