Tag: recipe

Gai Tom Ka and my love of Thai food

It is no secret around here that I love Thai food. It comes through in a great deal of my cooking. However, living in central Vermont, there are not a lot of Thai food options OR ingredients. We make do with what we got. Period. …

Blog, Recipes, Soups
Vermont Sausage Lentil Soup

Vermont Sausage Lentil Soup

This recipe is SO simple, you can’t not make it. Here goes… Brown a pound or two of VT sausages (I like Sweet Italian) in  heavy bottom dutch oven.               Add this stuff… (vegetables, onions, garlic, lentils) along with …

Blog, Main Course, Recipes

Daddy-O’s Birthday French Macarons

Daddy-O’s Birthday French Macarons

Yield +\- 36 macarons

(Loosely adjusted from Martha Stewarts version: http://www.marthastewart.com/318387/french-macaroons)

1 1/4 cup confectioners’ sugar

3/4 cup almond meal

2 large egg whites, room temperature

1 vanilla bean (optional, kind of)

 

  • Pulse 1 cup of the confectioners sugar and the almond meal in a food processor. Sift this mixture.
  • Preheat oven to 375*F.
  • Whisk whites in a mixer on medium speed until foamy. Add the remaining 1/4 cup confectioners sugar and whisk on high speed until firm peaks, about 7 minutes.
  • Turn mixer off. Remove bowl from stand. Split vanilla bean in half and scrape, add to bowl.
  • Sift almond meal mixture over whites. Gently fold together until just combined and shiny.
  • Put batter into a pastry bag fitted with a round, open tip.
  • Using a jam jar as a guide, trace 12 circles onto 3 pieces of parchment paper fitted to half sheet trays for a total of 36 circles.
  • Pipe batter into circles thinly, keep about 1/2 inch away from the inside of the circle (no one wants pencil marks on their cookies!).
  • Using your finger dipped in water, smooth the top of each piped cookie. (This helps to cook evenly with no browning).
  • Bake one tray at a time. Place sheet tray on center rack of oven, shut door and reduce temperature to 325*F. Cook 5 minutes, then rotate the tray and cook 5 minutes more. Remove cookies from oven, preheat oven to 375*F again. Let the cookies cool about 3 minutes and transfer to a wire rack.
  • Once the oven is preheated to 375*F again, put tray number 2 in and start baking process again. Repeat for tray number 3.
  • Smear cookies with Nutella or locally made jam and sandwich together. Serve with the best coffee and enjoy with good friends and family sitting around your table.
Blog, Dessert, Recipes

Artichoke and Sunchoke Soup

Lazy Sunday family supper… 2 cans artichoke hearts, drained with liquid reserved, 1 can left whole, once can rough chopped 3 pounds sunchokes, scrubbed, peeled with a vegetable peeler and cut into 1-2 inch pieces 1 pound red potatoes, scrubbed, peeled with a vegetable peeler …

Blog, Family, Recipes, Soups, Video

Edible Green Mountains Pumpkin Article

Article featured in the Late Fall/ Holidays issue of Edible Green Mountains.                                                                

Blog, In Print, Recipes

VT Chedder and Stout Venison Mini Meatloafs

 

Step 1

Marry a hunter.

 

 

 

 

 

Step 2

Reduce a pint of your favorite Vermont stout by 2/3.

 

 

 

 

 

 

 

 

Step 3

Small dice 1/2 an onion.

 

 

 

 

 

 

 

 

Step 4

Small dice 1/2 cup cabbage.

 

 

 

 

 

 

 

Step 5

Add onion, cabbage, 1 clove grated garlic, 1/2 t grainy dijon, 1/2 t oregano, 1 egg, 1/4 cup Vermont cheddar (diced into small cubes), 1/4 cup reduced stout, 1t kosher salt and several turns of fresh pepper to one pound of ground venison.

 

 

 

 

 

 

 

Step 6

Smash up 4 stone ground wheat crackers and add to the venison mixture.

 

 

 

 

 

 

 

 

Step 7

Mix well.

 

 

 

 

 

 

 

 

Step 8

Always cook off a small taster patty and adjust seasoning accordingly.

 

 

 

 

 

 

 

 

Step 9

Kiss the hunter.

 

 

 

 

 

 

 

 

Step 10

Preheat small cast iron pans in a 375*F oven. Add 1 teaspoon of bacon fat to each pan.  Divide meat among pans.

 

 

 

 

 

 

 

Step 11

Spoon rest of stout reduction over each pan. Bake about 25 minutes or until desired temperature.

 

 

 

 

 

 

 

 

Step 12

Serve with roasted seasonal vegetables and enjoy.

Blog, Main Course, Recipes

Annual Fiddlehead Hunt Video (2 min)

We took the boys out for the annual fiddlehead hunt. It was the first year they could both “help”. It was the coldest hunt we have had together, but that didn’t stop us! It is one of our favorite ways to burn off some calories, …

Blog, Family, Homestead, Video