Recipes featured on the "Farmhouse Rules" show include a recipe for braised kale and tomatoes and a recipe for strawberry buckle with vanilla ice cream. A variety of recipes from "Farmhouse Rules" are available on FoodNetwork.com.
To prepare the braised kale with tomatoes, fry 1 chopped onion with 3 tablespoons of olive oil in a pot over moderately high heat. When the onion is tender, add the torn leaves from 2 bunches of curly kale, 3 chopped garlic cloves and 1/2 teaspoon of red pepper flakes. Season the mixture with salt and black pepper, and cook the vegetables for two minutes before stirring in 2 cups of peeled tomatoes and 3/4 cup of chicken stock. Lower the heat to the medium setting, and simmer the mixture for approximately 15 minutes or until the kale is soft.
To make the strawberry buckle, mix 1/2 stick of melted butter with 1 cup of sugar in a bowl before whisking in 1 large egg and 1/2 teaspoon of almond extract. Add 1/2 cup of milk, and incorporate 2 cups of all-purpose flour and 1 teaspoon each of baking powder and kosher salt to form a thick batter. Transfer the batter into a buttered 9-inch square baking dish, and lightly press 1 pound of quartered strawberries into the batter. Bake the mixture at 375 F for 35 minutes or until the crust develops a golden brown color. Accompany individual servings of the strawberry buckle with scoops of vanilla ice cream.