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.

Bug Budies Honey Harvest !

It always amazes me when you have these lifelong visions for something. Then one day they come true, that feeling is truly untouchable!






Recently I had one of those powerful days when Jim and I set out to harvest our honey. We were happily accompanied by close family and all of us were on the same page of joy and gratitude. We set off to uncle Harry's where our bees have been enjoying the summer sun and abundance of wild flowers.

All suited up we lit the smoker and headed to the hives. For the first time holding a jar of stink (bee gone), a product that we used to remove the bees from the honey supper that we were intending to take. The removal of bees from a honey super may be done by shaking the bees off, using a feather or brush, a bee escape, or something like "bee gone" that sticks. We put drops of the "bee gone" on a piece of fabric that went over the honey super and waited for the bees to go down into the bottom of the hive. After 5-10 minutes we took the honey super off, covered up the hive, and took the honey super to the truck. Bees were still buzzing around us in confusing and shock but we drove off and headed home.


We used a brand new global bread knife to remove the capping's from the frames. Spinning only capped honey because uncapped honey has a high water content and could ferment.

Our hand crank extractor fits two frames at a time. All of us enjoyed hand cranking out the sweet smelling honey. As it spins you can see honey hitting the inside of the extractor like rain drops. Hard to believe that it adds up to be much but we ended up harvesting 20 pounds. Not much in the bee keeping world but for our first year we were thrilled!


When all the honey spinning was finished we celebrated the abundance of family and honey with Champagne, "Black Current Honey Wine"
made by our dear mentor beekeeper, Todd at Honey Gardens (www.honeygardens.com) in Ferrisburgh VT, and a big pot of Choucroute, with Red Hen Bread (www.redhenbaking.com/).
Plus lots of French Mustard! We toasted to all of the many people that graciously guided us along the way.

All of this outside, dining next to one of Jim's rockin' bond fires.

Choucroute is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats, and often potatoes. Riesling is added with juniper berries, caraway seeds, and bay leaves. It simmers for 40 minutes and is served hot with crusty bread! This is a great recipe to make for a crowd and is best served on cold nights.


Grateful for this opportunity to share our story with you.

Bee well and keep in touch!

Courtney

End of Summer

This is a picture that was taken last week in one of my cooking classes. My class and I went to my favorite local market across from the Inn called Sweet Clover Market. We shopped for ingredients to create a spontaneous lunch back at the Inn.
This is a salad made with local ingredients; ripe peaches, tomatoes, blackberries picked by a friend, Maple Brook Farm fresh mozzarella, baby basil from the Inn's garden, and 30 year old balsamic vinegar. It was so beautiful and a lovely marriage of flavors.

I have been very much inspired this summer to take advantage of the flavorful and gorgeous local bounty. For the first time I participated in a large garden, we grew scallions, cucumbers, herbs, carrots, beets, celery, and kale. I had so much fun in the garden from planting the rows of seeds in the pouring rain to weeding on a hot sunny day. Growing your own food is extremely rewarding and I enjoy being close to nature in that healthful way, not to mention the flavors are so much better than the grocery store alternatives. By growing some of the food we consume we are helping out the environment by not having our food travel from far away.



Here in Vermont the blueberries are almost gone and apple season has blessed our tables. It is harvest season and the farmers markets are full of all kinds of squash variates, winter greens, tomatoes, potatoes, colorful rainbow carrots, and the last of the peaches. Fall raspberries are here and over the next week I plan to pick 10-15 pounds that will end up in our freezer for winter smoothies, galettes, and pancakes.

Enjoy the Apple Galette recipe!



Thank you to all of my readers for your time.
Be well and keep in touch!




Apple Cranberry Galette
Serves 6

Dough:
1 cup all purpose flour
Pinch of salt
2 teaspoons sugar
4 ounces butter, cold cut into chunks
4 ounces cream cheese, cold cut into chunks

1. Add flour, salt, and sugar into the food processor mixing bowl with metal blade. While the machine is running add butter and cream cheese. Stop food processor when dough comes together on one side of the bowl. Do not over mix!
2. Form into a ball (There should still be streaks of cream cheese) and chill for 2 hours to overnight.
*You may freeze dough for 6 months. Always defrost overnight in the refrigerator.

Filling:
4 tart baking apples, peeled and sliced thick
2 tablespoons flour
¼ teaspoon allspice
¼ teaspoon cinnamon
Pinch of salt
1/3 cup fresh cranberries
1/3 cup sugar

1 tablespoon cold unsalted butter, diced
Extra sugar for sprinkling
2 tablespoon heavy cream


1. Preheat oven to 400º.
2. Stir together apples, flour, allspice, cinnamon, salt, cranberries, and sugar in a large bowl until combined.
3. Roll dough out to a 12inch circle. Carefully move pie dough onto baking sheet, then spoon apple mixture onto center of dough, leaving a 2-inch border around edge.
4. Fold edge of dough over filling, pleating dough.
5. Then dot filling with butter pieces. Lightly brush dough with heavy cream and sprinkle with sugar.
6. Bake until apple filling is bubbling and pastry is golden, 30 to 35 minutes. Cool slightly on baking sheet. Serve Galette warm with ice cream.

The Flow of Harvest!

Happy summer, food lovers! What a great time to enjoy the flowing seasonal harvest. Let's see we have already said, 'see you around' to ramps, fiddle head ferns, and spring mushrooms. Speaking of mushrooms, all of the rain we are having in Vermont is bringing us a raging mushroom season! Fava beans, snap peas, scapes (Garlic scapes are the flower/seed stalk that shoots up from the garlic bulb), lettuce, spinach, and kale all seem to be blessing our tables. We have a vegetable garden that just gave us a generous amount of scapes. The scape harvest was turned into pesto with almonds, Romano cheese, honey, and basil that went in between fresh pasta sheets, to make the best summer ravioli I ever had.




It seems every year on my birthday I get a very special present, strawberry season! This year was extra special, my first sweet and juicy bite was on one sunny Sunday morning. I started this year's strawberry celebration with plain eating, then jumped right into strawberry cardamom pancakes and hazelnut strawberry cake.
My sister and I went berry-picking at Pomaykala farm in Grand Isle Vermont. We came home with 24 pounds. I have found that some of the best strawberries come from this hard-working Vermont farm. The berries are big, red, and super sweet! Strawberries like these are not found in supermarkets! Explore your own town and enjoy finding some local farms to support.
I have stored most of the berries nicely tucked away for winter pancakes and margaritas.





Happy Summer boating, BBQing, and summer sports!

Bug Buddies

Well it is official, Jim and I are bug buddies and proud to bee!
June 9th at sunset we drove about 1 1/2 hours to Orwell VT, where we picked up hundreds of bees from Singing Cedars Apiaries. Two nucleus colonies to be exact which is 4 frames full of bees and the important queen bee. This will give us two bee hives.


We enjoyed our ride home on Vermont's winding back roads telling stories, full of excitement for our new friends the bees.

At 9:00 we safely brought the bees home to our beautiful oasis. The setting is full of wild flowers, wandering deer, happy singing birds, and a fine red barn off in the distance. We filled the smoker with dried pine needle and sparked it up. By smoking the bees they gorge themselves on honey — a survival instinct in case they must vacate the hive and recreate it elsewhere. This gorging has a tendency to pacify the bees. We then carefully arranged the bees on an old refurbished farm trailer. After the bees were all setup we sat in the truck smiling at our accomplishment and enjoyed the fire flies sparkling in the twilight!




Bee well and keep in touch with yourself!