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, 

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

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.

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.

My Kitchen Garden

With scares of food supplies being unhealthy and healthy clean food in short supply,  I am taking my vegetable gardening to a new level. First off, Prince Charming built a 4 by 4 raised bed to start the season early this year.

Chocolate Guinness Brownies

Happy St. Patrick's Day! Hope the luck of the Irish is with you always. This delicious recipe for Chocolate Guinness Brownies was introduced to me while I was teaching at The Chopping Block Cooking School. For years now, 

Don't Count The Calories

Indulge in this rich and flavorful recipe, then start working off the calories. Scones are very simple to put together and taste best eaten the day they are baked. If you would like to have a few steps done the day before, simply prepare step 2 and then refrigerate overnight in mixing bowl. The next day mix in your wet ingredients, bake, and glaze. 

You Can Help...

Winter storms and heavy wet snow weakened the big barn at Taylor Farm in Londonderry Vermont, causing it to collapse Sunday morning. One farm worker was slightly injured, fourty plus cows were trapped, and one cow was killed. Immediately Jon Wright the owner of Taylor Farm, had to send 20 cows to auction to ease the situation. Placing the other cows in the milking parlor. It is with great sadness to be reporting this news as farmers all over are getting hit with obstacles, challenging them to stay in operation. Strangely enough it was almost two years ago to the day that the big barn collapsed in similar conditions. This is a devastating loss to a good friend and his family. This 180 year old dairy farm needs your support. Please consider matching my $100.00 donation.
DONATE By Clicking Here

Ashram Comes To Essex

Last weekend Prince Charming and I turned our home into a hindu ashram, loaded with cooking, chanting, and eating! It brought me back to a much cherished time when I lived in Taos NM. On Sunday's mornings

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