Here is a Vermont version of a classic: tender olive oil crust covered with lots of caramelized onions, Niçoise olives, buttercup squash, romano and goat cheeses. Tastes like Fall.
Tarte Tatin meets Upside-down cake, for breakfast! Scrumptious individual cinnamon coffee cakes, topped with caramelized apples. Truly, this is one of the best things I have ever baked, and it was Easy.
Make it today. Please.
Tonight, I opened up a wheel of my one-year clothbound cheddar, and I thought you might like to see it. Becoming a proficient cheesemaker has been great fun, and one of the most rewarding things I've done since moving to Vermont. Maybe I can get you interested in cheesemaking!
Three cheeses combine to flavor and melt over fresh pesto and ham, in a tender calzone crust. A simple but absolutely delicious dish that goes together in about an hour.
This is an easy, hearty and delicious stew for Fall. Chunks of lamb are simmered with chocolate stout, tomatoes, corn and quinoa for an unusual and warming dish.
Left the city and moved to Vermont fifteen years ago.
I'm learning the lessons that Vermont has to offer: self-reliance, patience, and flexibility. As a technologist, writer, photographer, cheesemaker, baker and serious cook, living in Vermont allows me to use the things I've learned: cooking and baking from Madeleine Kamman, King Arthur Flour and others, Cheesemaking from Jim Wallace, Ivan Larcher in Auvergne, and Academie Mons in Lyon. I'm also interested in gardening from my years on the North Shore, and am now growing upwards of a thousand hybrid daylilies.. I've paid my dues and am living in paradise. Till the power goes out.