Seasons in Vermont

Bok Choy with Sesame Dressing

I got this sesame dressing recipe from Kaori, a lovely woman who teaches Japanese cooking in her Guesthouse Roujiya, tucked away in a quiet corner of Kyoto. This sesame dressing is simple, versatile and really flavorful. Use it on steamed veggies or greens, as a salad dressing, or even to drizzle on skewers of grilled chicken, beef or shrimp. Bok Choy with Sesame Dressing Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian and gluten free Ingredients ⅓ cup sesame seeds 1½ tablespoons sugar 2 tablespoons soy sauce 2-3 tablespoons chicken broth or water 1 teaspoon rice vinegar 1 teaspoon sesame oil Instructions Bunch of baby bok choy Parsley… Read More

Strawberry Rhubarb Pie with Almonds

I really have no idea where this particular recipe originated, I’ve been making it, or some form of it for decades. My husband loves strawberry rhubarb pie, so it’s been his birthday “cake” for as long as we’ve been married and I’ve been rolling out pie crusts. It’s a soul-satisfying, old fashioned pie, and when served with vanilla (or almond) ice cream- just tastes of a summer day. I serve it with Shelburne Vineyard Whimsey Meadow Rosé – kind of sweet and tart, just like the pie. By the way, Buzzfeed called this pie, “better than a boyfriend…!” Almond Crust Save… Read More

Japanese Knives

Lacy Japanese fans and hand carved chopsticks? Pretty, but I don’t need them. Delicate porcelain tea sets? Beautiful, but I’d only break them. Japanese knives? Now that’s what I was looking for. Specifically, Masamoto knives. Before leaving for Japan, I put in my online due diligence and what I found was a plethora of raves about the Tokyo knife maker Masamoto (at theTsukiji market). Misao Hirano is the current (and 7th generation) owner of the family knife making dynasty that began in 1845- these knives are considered among some of the best Japan has to offer. Indeed, three chefs I met… Read More

Tokyo and the Tsukiji Market

My first taste of Asia was a revelation. My personal goal for our trip to Japan was to experience as many styles of Japanese cusine as I possibly could – put my money where my mouth was, literally. That we did. Our starting point was Tokyo, an uber-modern city of 13.6 million people; an ocean of skyscrapers as far as the eye can see. But looking down from the 48th floor of one of those buildings, the city appears almost serene- Buddhist temples and green gardens float like quiet islands amongst the urban landscape. Tokyo and Kyoto were interesting combinations of modern and ancient,… Read More

Rainbow Chard and Cheddar Soufflé

It’s funny how one thing can lead to another. The other day I found a source for fresh eggs that happens to be right around the corner from where I live. That same day, my husband (knowing how much I love the movie Julie and Julia) recorded it for me and even agreed to watch it with me- for the third time. Something in that egg poaching scene inspired me to dig out and crack open my copy of Julia Child’s Mastering the Art of French Cooking. The chapter on eggs reminded me of a class that I took many… Read More

Easter in Greece

For many of us (definitely for our family), food is the biggest and best part of any holiday. Greek Easter is just around the corner- it’s the most important and celebrated holiday in Greece and the associated food traditions from egg cracking contests to spit roasted whole lamb are well loved and widely celebrated. Being half Greek, (and with a Greek mother who is an amazing cook), I grew up loving many of these food traditions. This time last year we happened to be in Greece during that auspicious holiday and were lucky enough to enjoy a Greek Easter feast at the… Read More

Zucchini Fritters

This is another recipe from Chef Georgia Georgakopoulou at the Hotel Melenos Lindos in Rhodes. These are seriously good little fritters, especially just out of the hot oil and dipped in tzatziki. Serve them as part of a meze plate. Zucchini Fritters Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian Ingredients 1 large zucchini, grated 1 egg 1 cup self raising flour (or substitute 1 cup all purpose flour with 1 teaspoon baking powder and pinch teaspoon salt whisked in) ½ cup fresh dill, chopped ½ cup fresh parlsey, chopped ½ tablespoon fresh mint, chopped 2 tablespoons parmesean cheese ½ cup milk… Read More

Tzatziki….spiked

Tzatziki– it’s that garlicky yogurt and cucumber dip that seems to be a part of almost every Greek meal. Here’s the recipe from Chef Georgia at the Melenos Lindos Hotel. It was the best I’d ever tasted. Maybe it’s the Ouzo she puts in it!? Really lovely presentation too. Melenos Spiked Tzatziki Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian and gluten free Ingredients 1 long cucumber 3 sweet pickles, finely chopped 6 heaping tablespoons plain yogurt 2 tablespoons Ouzo 1 tablespoon garlic olive oil* 2 tablespoons cider vinegar 6 tablespoons extra virgin olive oil Salt and pepper to taste Instructions Wash the cucumber,… Read More

Individual Moussaka

During our stay in Greece last April, my daughter and I spent a day in the kitchen at the Melenos Lindos Hotel in Lindos, Rhodes. This stunning property has some of the very best food we had anywhere in Greece. Melenos Chef Georgia Georgakopoulou and her talented staff have a refined and elegant interpretation of the classics with some unique twists. Here’s a brilliant and elegant presentation for Moussaka. No aggravating salting and rinsing of the eggplant -and the moussaka slips right out of the mold. Individual Moussaka Save Print Author: Lisa Cassell-Arms Ingredients Individual Moussaka April 7, 2015 During our stay in Greece last April,… Read More

Fried Feta Wrapped in Phyllo

Salty, sweet and crunchy. This is another recipe from Chef Georgia of the Melenos Lindos Hotel. It’s a really tasty appetizer that looks beautiful and is easy to make. Cut it on the diagonal and serve it upright with drizzled honey and fresh herbs. Fried Feta Wrapped in Phyllo with Sesame and Honey Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian Ingredients 4 sheets phyllo dough (thawed) 2 blocks of feta (about 2×4″ and ½ inch thick) 1 tablespoon apple geranium leaves (or lavender) finely cut 2 tablespoons black and white sesame seeds Thyme honey for drizzling Olive oil for frying… Read More

Great Grapes of Vermont

I’m convinced that Vermont is on the cusp of a wine revolution. A new generation of wine grapes are hanging on vines all across the state and are providing the fruit for some darned good wines. Wines that are raising eyebrows and racking up awards at competitions around the country. Here’s a primer on some of the great grapes that are being grown here. Marquette Marquette is one of a group of cold-hardy hybrid grape varietals bred and developed by Minnesota farmer Elmer Swenson and later by the University of Minnesota. A descendent of Pinot Noir, Marquette is a hardy and… Read More

Clementine Cake

This cake recipe comes from my cookbook, Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook. It’s a light, delicately flavored, not too sweet cake. If you happen to have any left over, slice it and toast it and have it for breakfast with a little raspberry jam.. Clementine Cake with Fromage Blanc Save Print Author: Lisa Cassell-Arms Ingredients 4 egg ¾ cup sugar ½ cup light olive oil ⅓ cup maple syrup ½ cup Fromage Blanc (or plain Greek yogurt) 2¾ cups flour 2 teaspoons baking powder Pinch salt Zest from 3 clementines Juice from 3 clementines (about… Read More