Tomatoes Take Center Stage

This wednesday I will be giving a talk and cooking demonstration at the Brownell Library. The evenings topic is focussed on managing our abundant zucchini and tomato harvests. Everyone will receive recipes and ideas for using your harvest. Tastings of-course!

Maple Granola and Remote Camping

Camping has a reputation for packaged foods and unhealthy eating. Not when you camp with my group. Recently we loaded our boats and set out for four days of remote camping.

Potato Season

We never do know what tomorrow will bring. One day I am teaching a cooking class in my home for a group of friends and the next I am in Johnson, Vermont for the filming of a Gourmet Butchering Video, that I am co-hosting with a butcher friend (more details to come). Also new to my fun ever-changing day to day life, is the planning of a localvore dinner at Murray's Tavern in Essex Junction scheduled for September 13th (more details to come).

Pilot Light

A good friend in the kitchen is the oven pilot light. Today I used its delicate warmth to assist my bread rise and to gently dry out my fresh picked herbs.

Herbs with a high resin content love to be dried and used in the beginning of cooking. What are the resin herbs?

Favorite Cookbooks and My New Store

Check out my new store. Click here. You may also find a link to my store at chefcontos.com. On a regular basis I receive many questions about what books I like and what pots and pans I recommend etc. Now you can shop with my recommendations and guidance.

Every Wednesday for seven years I hunt down a New York Times and read the food section. I have had many funny moments doing this, like recently when I asked the shopkeeper if she had anymore Wednesday NYT because all I see is Tuesdays. She looked at me and said "today is Tuesday". Opps.
I try and never miss but sometimes I'm early.

We all like to read and if you are like me you have to much to read. We have our magazine subscriptions, newspapers, and books to name a few. I wanted to share with you a few of my favorite cookbooks, magazines, and books.

In the News

Thank you to Melissa Pasanen and the Burlington Free Press for a great story in last weeks savorvore section. Read below.


This Friday on WCAX Channel 3 at 6:40am, I will be teaching you how to cook one of my favorite asparagus recipes (watch last segment on TV). After that I will head to JP's restaurant in Essex Junction where I will be live on the radio with Nolan & Tara (listen live at The Star 92.9) and having breakfast with one of my colleges from the new Five Corners Farmers' Market. We will be discussing the new farmers market in Essex Junction. Opening day is June 18th 4:30-7:30 and every Friday after that until October 18th. I will be doing a cooking demonstration opening day!
Burlington Free Press article: "The smoky smell of the woodstove mingled with the smoky scent of dried chili peppers in the Essex Junction home of Courtney Contos

Mariachi Music and Chiles

Long long ago in Chicago lived Meson del Lago, an authentic Mexican restaurant run by my father Bill Contos. With my family's history in French restaurants it seems strange to have had a Mexican one but my family's extensive love affair with Mexican food has never puzzled me. I have it too!

Midnight. My travel companions and I arrived in the lovely town of San Miguel De Allende, Mexico. First things first: TACOS! So, our divine navigator wheeled us to the best Taco stand in town and within minutes three pork tacos with a side of grilled scallions was happily in front of me. "Salsa?" "YES please"!

The Clean 15 and the Dirty Dozen

As I prepare for my culinary adventure to Mexico next week, I am enjoying the snow storm! Sledding, warm spiced wine, and laughs with a great friend visiting has kept me busy. Tonight we are headed to the Kitchen Table Bistro for dinner. If the snow lets up, we will head to Montreal tomorrow to dine at Au Pied De Cochon.

The dirty dozen and the clean fifteen are good to program into your grocery shopping routine. Take note if you have not already. Both lists are fruits and vegetables; the difference is that the dirty dozen are pesticide heavy and the clean fifteen are safely eaten non-organic. In these times when you are watching your dime and may not be buying everything organic, this list can help guide you while grocery shopping. Print a copy and keep it in your reusable grocery bag.

Dirty Dozen:

1. Apples

2. Pears

3. Carrots

4. Cherries

5. Strawberries

6. Lettuce

7. Bell Peppers

8. Peaches

9. Celery

10. Nectarines

11. Grapes

12. Kale

Clean Fifteen:

1. Sweet Potatoes

2. Broccoli

3. Watermelon

4. Eggplant

5. Onions

6. Pineapple

7. Avocado

8. Mangos

9. Asparagus

10. Sweet Peas

11. Kiwifruit

12. Cabbage

13. Eggplant

14. Papayas

15. Tomatoes

Chinese New Year & Morning Muffins

Time is flying by lately. It must be the excitement of self-employment. I have been having an extremely great time teaching all sorts of cooking classes in private homes. Dinner party cooking classes seem to be the most popular this month. I am also working on a one list, 5 recipes project for a client consisting of four weeks of detailed recipes, shopping lists, chef's tips, and nutritional info. What an encouraging way to set a new direction in day to day cooking. Break your pattern of cooking those same old recipes. With my guidance eating healthy is easy!

Valentine's Day and Chinese New Year just passed and I seem to have celebrated both. Prince charming bought me the best point-and-shoot camera which I love! I missed taking pictures and am happily back in action mode. We had a blast with Chinese New Year. Below are some pictures.

Breakfast is a meal you always hear nutritionists say not to miss and I believe them. I would like to share one of my personal favorite breakfast muffins. Favorite is rated on a healthy scale because lets get one thing straight, I would love a sour cream chocolate chip muffin with cinnamon streusel. BUT not after a cookie marathon and especially not after the holidays. So this Brown Sugar Carrot Muffin recipe makes 15 medium muffins or 8 large ones. They freeze well. Just take one out before you go to sleep and in the morning you have a light breakfast.

Brown Sugar Carrot Muffins

Makes 15 medium

1 cup whole wheat pastry flour

1/2 cup spelt flour

3/4 cup flaxseed meal

3/4 cup oat bran

1/3 cup brown sugar; plus 1/4 cup for topping

1/4 cup molasses

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

2 1/2 teaspoons fresh cinnamon, divided

1 1/2 cups grated carrots

1 large apple, grated

1/2 cup currants

1 cup walnuts, chopped

3/4 cup soy milk

2 eggs beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

In a large bowl mix together flours, flaxseed meal, oat bran, 1/3 cup brown sugar, molasses, baking soda, baking powder, salt, and 2 teaspoons cinnamon. Stir in carrots, apples, currents, and nuts. Combine soy milk, eggs, and vanilla and mix well. Then add to batter. Stir until just combined do not over mix. Fill muffin cups 3/4 full. Mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon and sprinkle on top of muffins. Add a thin slice of apple for garnish. Bake 15-20 minutes.
*These muffins freeze wonderfully! 

Sweet Clover Market

Attention Vermonters-

Not sure what to do with that defrosted chicken? This Friday, February 5th, I will be at your service at Sweet Clover Market in Essex, VT. The friendly Market is my personal favorite place to purchase local and organic foods. You will find me wandering the store offering personalized culinary advice! If you are craving some culinary guidance for your next meal or hors d'oeuvre party, come out and chat with me this Friday 3:30-4:30. My Mac Book and I will be ready to email you the recipes you need. I have easy Super Bowl Sunday one bite ideas for all tastes. Prince Charming and I love my Bacon & Cider Beef Sliders (see my 2009 Super Bowl blog post). We definitely will be making it again this year. Hey there's nothing wrong with a good thing! You will continue to find me at Sweet Clover once or twice a month on Fridays 3:30-4:30. Stay tuned to my blog and twitter page to find out about future dates.

Last night I headed out for food & wine at the Bearded Frog. Then Prince Charming and I went to see the 'Prairie Home Companion' showing at the Palace Nine. So fun. Thanks Edward Lieb for the tickets, we loved the show!

See you in your kitchen.

Bacon and Cider Beef Sliders

4 pounds beef brisket

3 garlic cloves, slivered

3 garlic cloves, crushed

1-cup apple cider vinegar

10 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

2 teaspoons 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.