Seasons in Vermont

Quick and Healthy Carrot Soup Recipe Video

The humble carrot. My fridge is chock full of them right now. You can cook them in a million ways – they come in a rainbow of colors and are packed with healthy nutrients. As a storage crop, locally grown carrots are available year round in Vermont. This super easy and delicious Carrot Soup is a classic and essential recipe, with bright, clean flavors and a velvety texture. I make it at least once a month. It’s simple, and chances are you’ll always have the ingredients hanging around your kitchen. You can build on this basic recipe by adding ginger or curry flavors,… Read More

Muffuletta

I can almost remember the exact date that I discovered the famous Muffuletta, the “original Italian sandwich” made famous in…Louisiana. It was on my very first visit to New Orleans, mid-September 1989. While my husband attended a conference, I happily occupied myself walking around the French Quarter, checking out the galleries and desiccated alligator heads on Royal St. and looking for a good place to have a little lunch by myself. Hungry, I stumbled into Central Grocery. I had no idea what a famous destination it was, but it looked like my kind of place. Dusty shelves straining under the weight… Read More

Maple Sugar Bread Pudding

I hope I don’t sound like a broken record, but honestly, for a tiny state the size of my beloved Vermont, how is it possible to have so many amazing food products, produced by hand in small batches by REAL LIVE humans?! It’s an embarrassment of riches. I’ve lived in Vermont most of my life and I adore this state for so many reasons, not the least of which is… the food! Speaking of great food products, I have a friend who has a small, family-run maple sugaring operation called Couching Lion Maple Sugar Farm. She recently shared some of… Read More

Goat Cheese Tartlets with Beets and Butternut Squash

Did you happen to get beets and butternut squash in your winter CSA share this week? Go elegant – and make these cute little bite-sized appetizers! They are like little jewels, filled with a fluffy mixture of goat cheese, ricotta and herbs, and capped with roasted beet and/or butternut squash. They can be vegetarian of course, but I couldn’t help myself, I’ve hidden a little bacon in the ones in this picture. And, bonus! – they can be baked, cooled and frozen so you can make them ahead of your dinner party and heat them up just before. Goat Cheese Tartlets… Read More

Protest Dumplings

I’m calling these Protest Dumplings in honor of the immigrants who taught me how to make them. A number of Chinese immigrants arrived in Vermont in the 1990’s and we came to know three wonderful families. I learned to make these Chinese dumplings (or wontons if you serve them in broth) from one of those families. Their English was already quite good, but they were keen to practice their conversation skills, so we often cooked together while we hosted English conversation sessions. One evening, one of the young couples we had met invited us to join them at their home to make dumplings. We… Read More

Blood Orange Steamed Puddings

Binge watching The Queen has set me to thinking about treacle tarts and steamed puddings. When I think dessert, I admit I usually don’t think England. But I’ve had versions of both of those traditional desserts on visits to England and they’ve been truly memorable. Years ago, I tasted a revelatory treacle tart at Thornbury Castle in Gloucestershire, and it’s remained in my memory all this time. I’ve made several attempts to recreate that tart, but my efforts have never quite measured up to what has become my Platonic ideal of the humble Treacle Tart (maybe it has more to do with the… Read More

Seasons in Vermontini

We had a little January thaw last week. The temps reached 54 degrees and hung out there for a couple of days- just crazy weather for Vermont in winter. The squirrels ventured out of their dens and partied in our backyard like it was a beach vacation, hanging out on the patio furniture and stuffing their cheeks with acorns they dug up from the newly softened ground. Apparently, even the sap ran for a few days! A little taste of things to come in just a few short weeks. But for now, the temps are back to a more reasonable 25 degrees, so… Read More

A Wine by Any Other Name: Finger Lakes weekend

What’s in a name? That which we call Lemberger By any other name would taste as good; So Lemberger would, were it not Lemberger call’d… Bring it on, I’ll drink it, hideous name and all. My first taste of Lemberger, a wine grape I had never heard of, was to say the least, a surprise. And a lovely one it turns out. The name alone makes you crinkle your nose and turn your head away, but don’t let the name deter. Be bold, and look this Lemberger right in the eye. Fruit-forward and earthy with dark berry flavors and a… Read More

Lemon Lime Tart

Citrus in winter. Lemons and limes are NEVER in season in Vermont, but thankfully I have a best bud who has a giant lemon tree in her Arizona backyard. Every January she sends me a huge Priority Mail box filled with big, beautiful lemons. It must cost her a fortune. She’ll be moving to different, non-lemon growing state soon, so I fear my highly anticipated annual lemon delivery will be coming to a screeching halt. I’m very excited and happy for my friend of course, moving on to a new adventure in another fun state and all, but, um… what of my special lemon delivery? Seems… Read More

Cornmeal and Buttermilk Pancakes

Happy New Year one and all! There is nothing like a fresh start. Getting rid of the holiday decorations, is to me, as anticipated as putting them up. The smell of pine needles being vacuumed up and seeing the big, clean empty space where the Christmas tree used to be is like a giant gulp of fresh air. But one needs nourishment before setting off on a de-holiday cleanup mission, and New Year pancakes with very special Vermont maple syrup, are a good start. Pancakes are not something we eat a lot, so when we do they need to be something special. These are fluffy… Read More

Spanish Redhead

Looking for a fun, new cocktail to celebrate the holidays or ring in the New Year? Meet the French Blonde’s sparkly Spanish cousin. Made with Barr Hill Reserve Tom Cat barrel aged gin from Caledonia Spirits. Tom Cat is unique, with toasty oak notes that round out the citrus and create an elegant, sparkling cocktail. Distilleries have sprung up all over our fair state, and cocktail culture here is booming, so I’m doing my part for my beloved state and offering a few of my own cocktail recipes using Vermont spirits and wines. Check out my new ebook, Seven Classic Cocktails with a Twist… Read More

Bouillabaisse

I sure do love a lazy, slow-cooking Sunday. Some people would say, that’s just tweaked. Given a perfectly good free day, what thinking person would choose to spend it in the kitchen..cooking..?! But to me, a cold, snowy Sunday with all burners lit is a good Sunday. I’ll save the skiing for the next sunny day that reaches 30 degrees…wimp that I am. This Bouillabaisse was a good Sunday project. I procured a big old (not actually old) Cod head to make fish stock, but that’s just my idea of fun. You can use store bought fish stock, vegetable stock… Read More