Tuesday, April 26, 2011

April Edibles

The earth is waking up and we are offered delicious ramps, asparagus, and morels mushrooms. Ramps are the first thing to come up, right after sugar season, they are a wonderful wild onion found in local forests. Last year on a beautiful spring day in April, 

Monday, April 18, 2011

Greek Easter in Vermont

Greek Easter is days away and we are in full preparation for our annual feast. I call it a feast instead of a party due to the very large menu of my childhood favorite Greek foods. No other party at our home produces such varieties of food for one dinner. I will get to the menu in a second but

Tuesday, April 5, 2011

Vegetable Soup Three Ways

Universal Cooking Technique for Pureed Vegetables Soups-
Saute vegetables over medium heat for five minutes in butter or oil. Then add liquid and any spices. Simmer with lid on until vegetables are soft (12-15 minutes) and carefully puree (some ventilation is key when pureeing hot foods in the blender). Taste for seasoning then add garnish to soup bowls! If soup is to thick add more stock and if to thin cook uncover on low to desired consistency.  Watch my WCAX-TV video.

Friday, April 1, 2011

Eat Out Vermont

Why not have another project to play with and who doesn't like to eat out? A month or so ago I started another blog about eating out called "Eat Out Vermont". I grew up in my families restaurants therefore I find eating out very comfortable. Actually if it has been more than four days I get twitching for the experience. So join in on the fun, make some comments, and share your feedback.