Can Howard Dean Cook?

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Former VT Governor Howard Dean makes great politics, but can he cook? Turns out, yes he can! As I watched him whip up chocolate blueberry pancakes, it looked like he was quite comfortable in the kitchen. This semi-rare combination of chocolate and blueberries was something his creative mind dreamed up. King Arthur Flour's buttermilk pancake mix worked great as his dry ingredients, and promotes a Vermont made product. Using a fork, he mixed in local 2% milk and the batter quickly came together. He heated his pan, added a coating of oil, and the cameras started rolling. The batter went into the pan, then flipping the pancakes he surprised us all! He casually flipped the pancakes high into the air! Yes, catches air, and he's good at it! He graciously declined my offer to help with dishes saying he was more than happy to do his own clean up. The Dean pancakes were tasty, especially coated in Vermont's gold, maple syrup!

Read my post and see Howard Dean's scores.
Watch as I announce the winner.

What We Learned

Last Sunday I taught a fun and detailed class at Sweet Clover Market. Our topic was the centerpiece of Thanksgiving, the most talked about and worried over, turkey! Surprised? I bet not, because you too are thinking (worrying?) about that turkey. Well my tips for cooking a tasty and moist bird are as follows:

"Pots, Pan's, Politicians"

All week long I have the pleasure to be judging a Vermont governor breakfast cook-off called "Pots, Pans, Politicians". So far it has been great food and lots of laughs! Monday I watched Governor Douglas make oatmeal and on Wednesday Howard Dean will make his morning speciality. Watch this fun competition on WCAX Channel-3 all week long at 6:50am. Friday morning we'll have clips from the week and I will be judging the politicians best dish. This won't  be easy but I'll entertain bribes (joking).

Click for the exciting results.

Correction: Keagan introduced me as a  NECI chef but that has not been true for many years. ;)

Steps You Can Take Now For A Stress-Free Thanksgiving Dinner

10 easy steps you can do now for a stress-free Thanksgiving dinner.

Moving Into Darkness

As we move into darkness the harvest season is slowing down for me. Yesterday I harvested the last cauliflower. It was so beautiful, I remember when I planted the seed back in March, along with 29 others. I nurtured it all the way to the soup pot. The first week the seeds were planted and kept warm

It's Cookbook Season

Enjoy the season's hottest cookbooks.

Prince Charming's Birthday Cake

2008 was the first time I surprised Prince Charming with his birthday cake. We were having lunch on the green summer grass, close to the edge of the frog pond, it was his lunch break. After we finished our lunch, I told him stay put and close his eyes. Back at the car I lit the candles, walked back over and told him to open his eyes. 

Trust Me Chocolate Lovers

I lust for for the dark, fine, and rich taste of a hot chocolate made with Valrhona cocoa. We are getting intimate now! Entering my personal world of rewards also known as sweet treats. Daily I find myself grabbing a spoon, dipping it into natural peanut butter, and garnishing with a few chips of Valrhona's

A Guest Blogger with A Message

Today on Mark Bittman's Blog I read this letter which was written to a well-known chef and soon to be sent to many others. The letter was written by George Fasion who is the co-founder of D'Artagnan. If you are not familiar with D'Artagnan's quality meat products check out the website, you will be hooked. The pates are unbelievable and may be found locally at Healthy Living Market along with duck fat, duck bacon, and sausages all from D'Artagnan.

Hey Chefs:

This note explains my thinking about why I believe that you should be pursuing clean agricultural ingredients as standard practice in your restaurants.

Pumpkin Is Not Always Pie

What a colorful time of year! Here in my kitchen I am celebrating all the wonderful foods of the harvest.

This morning a batch of apple chips came out of the oven after drying for 15 hours with the heat of the pilot light. They are delicious!  Also, my chef's garden produced some amazing varieties of pumpkins this year and they are lined up ready to be cooked. 

Today is the birthday of celebrated chef and author Molly Katzen. Molly's recipe for pumpkin pie was