Big Launch

It's always exciting to work hard on a project and then watch it be received with such enthusiasm. Last Monday Cole Ward and I released our Gourmet Butcher Series. The two-DVD set are complete butchering courses on beef, lamb, and pork. The DVD's may be purchased now and will be available for download in the next few weeks. Our goal is to reach a variety of audiences; small farmers, upcoming butchers, culinary students, foodies and more... and teach them the lost art of butchering! You do not need to butcher a whole animal, you can butcher a larger primal cut, age your own beef, and do the cutting yourself. How fun is that! After each episode (4 total) I have designed cooking extras featuring Cole and myself. Creating The Gourmet Butcher Series has been a blast and the whole production crew felt like one big family! Big thanks to the whole team, who made it all come together so nicely. Cole and I look forward to continuing our support to local farmers.

TheGourmetButcher.com  
Gourmet Butcher on You Tube  
Watch Previews
Pictures on Flicker

Veggie Chickpea Pitas with Tahini Sauce

Don't wait until it is too late. So often we make healthy changes to our diet after a diagnosis or a Dr.'s diet recommendation. NOW is your time. We know, you know, where and what those changes should be. For me,

Moonlight In Vermont

Full moon, lunar eclipse and a winter solstice had our sky lookers busy this past week. Down here on earth I have been busy baking and having holiday parties. I wanted to share some photos and wish you all a wonderful holiday season!

Thanksgiving 2010

Next to Greek Easter, Thanksgiving is my favorite holiday to be cooking and planning a feast! We used all local vegetables from the Brussels sprouts I grew to the potatoes, carrot and onions from our CSA. Adams turkey farm raised our delicious bird just across town, Heather from Sweet Clover wrote a few words about the farm. Prince Charming and I made a flavorful maple turkey brine and after twenty four hours in the brine the turkey was cooked to perfection!

Now, we are clearly onto more holiday endeavors such as fruit cake and stollen! The fruit cakes

These Are A Few Of My Favorite Things

Blenheim Apricots
Sea Salts 
Le Crussett 
Emile Henry Pie Dish
Bench Scraper
Lemon Juicer
Silpats
Quality Spatulas 
Quality Olive Oil

Here is a list of some of my most used pantry items that I keep stocked in the kitchen:

Holiday Baking

Here we are again, another fun filled year almost behind us. Last years cookie marathon was such a blast that I decided keep it that way, so no cookie marathon this year. New recipes will be posted and delicious holiday baking will still be had! Actually, I am on day four of my fruitcake recipe. This two week process will be finished and ready to eat on the day of our holiday party.

All In A Weekend

 Last weekend Prince Charming and I drove down route 30 to Southern Vermont. After checking into the lovely Dorset Inn we headed over to our friends' dairy farm. 
A farm that makes cheese and not just any cheese. Taylor farm is the only farm in Vermont making Gouda cheese. The 35 dairy cows keep the farm helpers busy from dawn to dusk and the result is flavorful creamy gouda. We tasted and savored the good times.

Taylor Farm, Londonderry Vermont.

Lights Camera Action

The Summer days were so fun and relaxing this year! Harvesting from my garden was a daily ritual and up until last week I was picking my everbearing strawberries. My frost hardy crops are doing great, come to think of it

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.