Strawberries and Vegetable Juice

Sometimes on a hot summer day, a vegetable juice and freshly picked strawberries are all you need for lunch. I just returned from our colorful vegetable garden, and harvested parsley, kale, and spinach that I added to store bought beets, ginger, celery, and local carrots, for a vitamin-filled vegetable juice.

This year, I have the biggest garden I have ever had, and the work and planning are paying off. I started 25% or more of the seeds inside during early spring, and spent cozy days mapping the garden. The garden is designed with a method called square-foot gardening. http://www.squarefootgardening.com/ The list is long but here are a few of the foods growing: beets, cucumbers, lavender, oregano, basil, sage, parsley, rosemary, red oak lettuce, radishes, a variety of hot peppers, tomatoes, and kale.


Once again, we have been blessed with the bright red strawberry. I am very particular about only eating the sweet berry when it is in season and locally grown. I pick and pick, stocking the freezer, preparing for winter. Seems we spend a lot of time in the Vermont summers preparing for winter by chopping wood and preserving the harvest. Strawberries freeze very well, and on a cold wintery morning, I love warming them up with some Vermont maple syrup and serving the strawberry syrup with cinnamon pancakes. Frozen strawberries may also be chopped frozen and added to pancake batter. (Unlike some other berries, frozen strawberries most often, are not used in baking, because they release too much juice). Some of my other favorite uses for frozen strawberries are daiquiris, smoothies, and strawberry sauce.



Happy Summertime Eating!

Your Chef,
Courtney















Strawberry Bread

2 cups all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon sea salt
4 large eggs
1 cup sugar
1 cup canola or grape seed oil
2 ¼ cups fresh strawberries, hulled and chopped
1 ¼ cup walnuts or pecans, toasted and chopped

Adjust an oven rack to the middle position and preheat the oven to 325 degrees. Grease and flour two 9 by 5-inch loaf pans. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. In an electric mixer, fitted with the whisk, add the eggs and sugar. Beat on medium high until eggs are fluffy. Add oil and mix well. Add flour mixture and blend until just combined. Using a spatula, fold in the fresh strawberries and nuts.

Scrape batter into prepared loaf pans and place in preheated oven. Bake until a toothpick inserted in the center of the loaves comes out clean, 60-70 minutes. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely, at least 1 hour. Serve.
(The bread can be stored in the refrigerator for up to 3 days).

For extra fun and flavor I like to serve the bread with Ice Cream drizzled with Grand Mariner.

Marche Jean-Talon

Recently Jim and I took a drive to Montreal for a music and food filled overnight. We set out to try a (new to us) restaurant, called "Le Taj", specializing in Indian food. We enjoyed fresh out of the tandoor nan bread, crisp and flavorful samosas, perfectly spiced channa masala (spiced chick peas), and so much more. The service was friendly and attentive and I was happily surprised at the long wine list. On weekend evenings you dine while listening to live tabla music. So, if you have a taste for Indian food while in Montreal try "Le Taj".

http://www.restaurantletaj.com/

Then, after dinner we hailed a cab and went off to hear live music.
After a good nights sleep we found ourselves in a culinary dream come true... strolling around Marche Jean-Talon.

Even in early spring, the center of the market is colorful, packed high with fresh fruits, vegetables, and gardening must-haves.

The market perimeter is a Canadian celebration of local meat vendors, cafes, French bakeries, and cheese shops. Don't forget the detailed spice store with a fine selection of olive oils and vinegars all available to taste. The Middle Eastern street food is fabulous and not to be missed. I love the lamb and green olive pressed sandwiches with hot sauce! You will even find a small tortilla factory, with made to order tacos and tamales.

A visit to Marche Jean-Talon is a must and plan on eating great foods while strolling around.

www.marche-jean-talon.com

Cilantro Coconut Lime Sauce

4 cups cilantro leaves washed and chopped (approximately 2 bunches)
1-2 seeded green chilies (optional)
3/4 cup flaked coconut, unsweetened
¼ - 1/3 cup fresh lime juice
3 tablespoons honey
1/2 teaspoon ground cumin
1 teaspoon sea salt
3/4 cup warm water (as needed)

In a blender add all the ingredients to make a smooth paste. Add water slowly as needed to keep the blender running (you may also use the food processor). Taste and adjust seasoning.

*Use this sauce with all grilled fish, pork, and lamb. Fabulous with Samosas and spring rolls. Serve with cashew ginger rice!

Celebrating Spring!

My food world seems to have exploded lately! Mid April we celebrated Greek Easter with a fabulous home cooked feast. After cooking for nine straight hours, guests arrived and the party began. We started our party with roasted apricot ginger lamb sausage made by our butcher Cole. Large Greek Kalamata Olives and Vermont Sheep's Milk Feta Cheese drizzled with spicy Greek Olive Oil. The evening rolled on with smiles and laughter. Traditional festive Grecian music was playing in our ears, as we filled our plates with Vermont raised Leg of Lamb, Spanakopita, stewed Green Beans, Meat balls with traditional Red Sauce with a hint of Cinnamon, Grape leaves stuffed with Beef and Rice served with fluffy and light Avgolemono Sauce, Greek Salad, and finishing off with Ouzo and Melamakarona Cookies (honey and walnut olive oil cookies)! What a day to remember.



Greek Salad:

Romaine lettuce
Red Onion, sliced
Large Kalamata Olives
Cucumber, sliced
Tomatoes (use only when in season and ripe)
Feta (buy the best feta you can find, feta cheese should be bought in a milky liquid)
Dried Oregano
Red Wine Vinegar
Greek Extra Virgin Olive Oil
Sea Salt
Black Pepper

Assemble your vegetables, cheese, and olives. Sprinkle with oregano and pepper. Drizzle generously (because later you will want to dip your bread into this flavorful liquid) with vinegar and then olive oil. More Olive oil then vinegar. Let sit for 15-20 minutes. Add sea salt and enjoy. Serve with sesame seed crusted bread.



Fiddle heads, ramps (wild onions), wild greens, asparagus and dandelions are here to celebrate spring with us. This is a time of rebirth and cleansing the body with these astringent foods. We foraged what we could eat and left the rest for nature to play its course. Ramps grow in large patches and are dug up using a small digger. The whole onion is edible. We have been adding them to omelets, soups, and have plans for grilled pizza with ramps and Vermont cheeses. Yum!

Maple Trees and Sap Buckets

I was born to hang out in the sugar bush and I adore the process of making that sweet "Vermont gold"! Once again, the sweet rich smell of maple has hit Vermont air. All around us Vermonters are working hard, "no sweat, no sweet" says Jimmy. I have had the pleasure and honor of helping out with a beautiful family sugar operation in Huntington Vermont. The sugar house is brand new and is a 100% post and beam structure. Early season we drilled two inches into the sugar maples, tapped the trees, and hung buckets. Over 200 buckets. Right away you could hear the drops of sap echoing in the galvanized buckets.


















Since then 44 gallons of sweet liquid gold maple syrup has been made. Culinary moments happen in and and outside of the sugar house. Tailgating is perfect fun and great eats, one night I made the crew BBQ locally raised chicken sandwiches garnished with avocado and VT goat cheese. Plus everyone's favorite grilled broccoli.



My wish is that one day you all taste the sweet hot syrup just off the evaporator.

I have attached a delicious maple recipe. Enjoy!

Maple & Apple Braised Chicken

Serves 4

4 boneless, skin-on chicken breasts

Salt and ground black pepper

3 tablespoons grape seed oil

1 apple, sliced

1/3 cup apple cider vinegar or red wine vinegar

1/3 cup maple syrup

1 bay leaf

1 ½ teaspoons fresh thyme leaves

1/2 cup chicken stock or Apple Cider

2 tablespoon unsalted butter

1. Preheat oven to 425º.

2. Season the chicken breasts with salt and pepper.

3. Heat a large oven proof sauté pan over medium high heat and add oil. When hot add chicken breasts skin side down. Brown the chicken on both sides then add apple slices.

4. Add vinegar, maple syrup, bay leaf, thyme, and stock to the sauté pan. Bring to a boil. Place pan in oven and roast until the internal temperature of the chicken reaches 165° F, 6-10 minutes.

5. Remove chicken from the oven. If needed reduce sauce 3 minutes to thicken over high heat. Turn heat off, add butter and adjust the seasoning.

6. Serve chicken with sauce and mashed potatoes!

Super Bowl 2009

This delicious recipe is great after a day on the slopes or perfect finger food for Super Bowl Sunday!

I have been making this recipe for years and my friends continue to request it.

So have fun whether you are relaxing after a day in the snow or

preparing for a day with the tv-remote.

Cheers,

Courtney

Bacon and Cider Brisket Sliders

4 pounds beef brisket

3 garlic cloves, slivered

3 garlic cloves, crushed

1-cup apple cider vinegar

8 oz. Vermont maple smoked bacon, diced

2 medium onions, sliced thin

1-cup strong brew coffee

2 Tablespoons tomato paste

¼ teaspoon cayenne pepper

½ cup grade B maple syrup

1-tablespoon sea salt

½ teaspoon black pepper

1 teaspoon dried oregano

20 rolls or small buns

Prepare brisket by cutting small slits all over the brisket. Insert garlic slivers into the cuts in the brisket. Pour cider vinegar over the brisket and rub it with crushed garlic.

Cover and refrigerate for at least 6 hours.

Preheat oven to 350 degrees.

Add bacon to a preheated cast iron pan with a tight fitting lid and cook at med/low heat until bacon is crisp. Remove the bacon but leave the fat in the pan.

Heat the skillet with the bacon fat to med/high heat. Once hot, pat the brisket dry with a paper towel. Add the brisket to the pan and brown both sides (approximately 3 minutes on each side)

Remove brisket and set aside.

Decrease the heat to medium and add the onions and cook until deep brown.

Return brisket to the pan.

Combine coffee, tomato paste, cayenne, maple syrup, salt, pepper and oregano and pour over the brisket. Cover the pan and bake for 30 minutes.

Decrease the heat to 250 degrees and cook for an additional 3 ½ -4 hours until meat is tender.

Let rest for 20 minutes, carve and garnish with crisp bacon. Make sliders and save sauce on the side to dip! Yum.

The Old Country Comes To VT

Greece, a food culture that I absolutely adore! Growing up in Chicago my family and I have deep Greek roots. I come from a family of restaurateurs and we all love food. My Grandfather, Grandmother, and father at one time or another, owned a fruit cart, the Buffalo Bill Ice Cream parlor, Chez Paul (house of Paul named after my grandfather) an upscale French restaurant, the Flying French Man creperie, and Mason De Lago our fun and delicious Mexican restaurant. Leave it to the Greeks to own a bunch of restaurants, none of them Greek. You will learn more about what it was like growing up around all of this food action in my book, now let's talk Greek food.

A Divine Christmas gift showed up by mail from Chicago. I opened it up and surely I could not believe my eyes! The Parthenon has written a cookbook and my dear loving Godmother has sent me a copy. The book is personally signed by the owner Chris, his daughter Yana, and of course my Godmother. I am so excited that I pick out Christmas eve dinner and Christmas day's dinner from the book. This is the food of my life and I miss it. Here in the Burlington Vermont area, we do not have any true Greek food restaurants for me to be a regular at, yet. Since I was born my family and I have been eating in Greek town. My family is friends with the owners of the Greek Islands and the Parthenon restaurants. When we walked inside it felt like being at home. I am happy to be cooking this lemony, olive oil rich, healthy food of my childhood.

On this cold Vermont eve we are so excited to be making grape leaves. We are following the recipe form the Parthenon cookbook. We started by carefully removing the leaves out of the bottle and soaking them in warm water. Then we removed the steams and set aside. We made our filling and rolled and rolled! The rolls then went into a Le Creuset pot lined with plain leaves and weighed down so that the rolls do not float and unroll in the cooking liquid. After about 1 hour we placed the grape leaves on a platter and topped them with a egg lemon sauce. Opa!


Dolmades

1 jar grape leaves
1 pound ground beef
1 cup white rice
1/4 cup fresh squeezed lemon juice
2 teaspoons sea salt
1 tablespoon chopped fresh dill
1/4 cup olive oil

To make the filling mix beef, rice, lemon juice, sea salt, and dill together.

Soak grape leaves in warm water for 20 minutes then drain. Pick through the leaves and make a pile of leaves with no holes. Trim the stems and any hard veins from the leaves.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Line a large Dutch oven or wide deep skillet, with one layer of just leaves. Then place grape leaves seam-side down in a single layer. Form another layering the same way.

Pour water and olive oil, over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 1 hour, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Avgolemono (egg-lemon sauce)

2 eggs

2 teaspoons cornstarch

1 1/2 cups broth

2 lemons, juiced

pinch of sea salt

Separate eggs. Whisk egg whites to soft peaks; mix yolks until pale yellow. Add corn starch to lemon juice and stir; add to egg yolks. Mix yolk mixture and whites together. Skim hot broth off dolmades and add slowly to the egg mixture, whisking well. Egg mixture should thicken. Arrange dolmades in a bowl for serving. Stir sauce well and pour over dolmades.

Chef Contos on WCAX making an Apple Cranberry Galette

I woke up bright and early for this appearance on Vermont's own WCAX morning show. Click the image to go to the page at WCAX, then click on the camera icon under the recipe heading.

Holiday Fun!

On a chilly and snowy night at dusk we set off for "White's Christmas Tree Farm" in Essex Vermont to cut down our Christmas tree. I am a huge fan of a tall skinny bare tree. Strange and odd I know but that is what I look for. Hand saw in hand, we walked through hundreds of beautiful snow covered trees that were all sizes. We found the one, cut it down, placed it in the pickup, then headed home with sweet hot chocolate in hand, compliments of the White's.

Next on the list is a gingerbread house. In the past I have made elaborate houses with great details such as stained glass windows and gold-leave highlights. This year we decided to build a round house. The outside walls will be made to look like stone and the windows will be round with poured caramel made to look like glass. Most important we will have fun with it all.

Speaking of fun... Warm cheese fondue is on my list to enjoy this holiday season. I don't know anybody that says no to dipping fresh bread, fruit, or vegetables into melted cheese on a cold night. Fondue will enhance any holiday time like when you are decorating your Christmas tree, baking holiday cookies, wrapping presents, and of course entertaining.

Be well and keep in touch!

Lots to be grateful for.

Cheese Fondue

1 large clove garlic, cut in half
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch * (optional)
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère, coarsely grated (2 cups)

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2. Stir together cornstarch and cheese.
3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir kirsch (if using; otherwise, use water or wine) into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

* Kirsch is a German brandy made from small, black cherries grown around the Black Forrest. Very strong and potent.

What to dip:

Cubes of French bread
Slices of apple and pear
Roasted potatoes
Julienned raw red bell pepper

Blanched broccoli florets

What to drink:
Dry white wine such as dry Riesling or Sancerre
German lager or Saison-style ale
Farmhouse cider
Fino Sherry

Happy Thanksgiving!

Brine your bird!

The smells of Thanksgiving are coming to kitchens all around.

This year I have already cooked two birds in my two Thanksgiving intensive classes that were taught at the Inn at Essex.
I myself am honored to be attending a large feast, here in Vermont. I will bring a 3 1/2 pound Ginger Apple Pie and Pumpkin Bread Pudding with warm Bourbon Sauce. Yum!

Please email me if you have any Thanksgiving culinary questions at chefcontos@vtculinaryresort.com .

Now let's get serious. Brine your turkey! It will be flavorful, moist, and tender. Plus keep in mind that it will cook a bit faster. No excuses unless you are deep frying, brine your bird!

I have offered my Maple Brine recipe and a wonderful Port Cranberry Sauce that works great as a Thanksgiving side or to serve with all sorts of desserts.

Be well, have good thoughts and keep in touch!

_____________________________________________
Maple Turkey Brine

1 12-18 pound turkey
2 quarts chicken stock
1 large bag of Ice
1 gallon water
1 pound kosher salt
2 tablespoons whole cloves
1 pound maple syrup
1 bunch fresh thyme
2 tablespoons allspice berries

1.Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl or bucket.
2.Combine salt and hot water until it dissolves.
3.Add maple syrup, broth, herbs and spices to mixture. Once thoroughly mixed, add ice.
4.Pour cold brine over turkey in plastic bags. Brine must be cold. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours. You may also place your brining turkey in a the bag in a large cooler covered with ice and place it outside or in your garage.
5. When ready to roast remove turkey from brine and pat dry, then place in your roasting pan on a rack. You are now ready to roast your bird!!! Have fun.

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Port Cranberry Sauce

Prep time: 5 minutes
Cook time: 15 - 18 minutes
Chill time: 1 hour
Makes: 8 – 10 servings

1 12 ounce package of fresh cranberries
½ to ¾ cup sugar
1 orange zested
1 cup port
¼ teaspoon cardamom or cloves
½ teaspoon sea salt

1. Assemble and cook:
-Combine all ingredients in a medium saucepan and place over a medium flame.
-Bring to a low boil.
-Cook until the cranberries pop and the mixture becomes syrupy, about 15 minutes.
2. Chill and serve:
-Place mixture in a serving dish and refrigerate until cool, about 1 hour.
-Serve either chilled or at room temperature.

Forbidden Black Rice

Forbidden rice is a short-grained, heirloom rice. Legend tells us that this ancient grain was once eaten exclusively by the Emperors because of its nutritiousness and rarity. Today, this medium-size Chinese black rice can be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich deep purple color. High in nutritional and medicinal value, Forbidden Rice is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color.
It is purple when raw and dark purple when cooked.

Forbidden rice has recently appeared on the shelves of health food stores in the western United States along with other heirloom rices such as Bhutanese red rice and wild rice, particularly in California; desire for non-genetically modified foods has also contributed to demand for this rice. It is popular with vegetarians and vegans because it has a favorable nutrition profile being high in fiber and mineral content. Like most rice, it supplies several important amino acids; additionally, the deep color of black forbidden rice suggests the presence of phytonutrients.

When cooked, forbidden rice has the smell of freshly-popped popcorn and turns the water that it is boiling in a brilliant purple color. It has a deep, nutty taste.

Forbidden Black Rice

2 tablespoons olive oil
1/2 medium onion, small diced
1 red pepper, diced
1/2 cup diced leeks
2 garlic cloves
sea salt
black pepper
1 cup forbidden black rice
1 3/4 cup chicken stock
4 ounces spinach leaves

1. Heat a small sauce pot over medium heat. Add oil and when hot add the onions, red pepper, and leeks. Sauté for 2 minutes then add garlic. Continue to cook for two minutes then stir in the rice.
2. Add the stock and bring to a boil and reduce to a simmer and cook covered for 30 minutes. Just before serving fold spinach into hot rice. Season with sea salt and fresh ground pepper.

* For added richness add 2 tablespoons of unsalted butter before serving.