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Saturday, July 31, 2010

A letter from Italy: Pecorino Canestrato di Castel del Monte





I have a beautiful daughter, Charlotte, who is an opera singer.  Last year, she spent a lot of time singing in Italy, and this year she went back to actually enjoy the country.  She has written to me about her visit to a Pecorino cheesemaker in Puglia.

Tuesday, July 27, 2010

The 2010 Vermont Cheesemakers Festival



cheese from Hildene

Yesterday, we attended the Vermont Cheesemakers Festival, held at the coach house of Shelburne Farms, on the shores of Lake Champlain.  I can't imagine a more delightful way to spend Sunday, than to meet 50 fascinating cheesemakers, sample countless wonderful cheeses, sip a glass of Vermont wine or microbrew, taste an array of creative local food products, and listen to the remarkable Steve Jenkins lead a panel discussion. Come with me, and I'll show you some of the highlights.

Sunday, July 25, 2010

Packing a Picnic: Cheddar-Sausage Calzone and Peach Galette





Tomorrow is the Vermont Cheesemakers Festival, and so it's time to pack the picnic basket.  I'll be bringing along some cheese, of course.  Here are another couple of packables to consider: Cheddar-Sausage Calzone and Peach Galette. 

Sunday, July 18, 2010

A Summer Terrine





Here is a light, cool terrine for a Summer lunch.  Chicken surrounds a central layer of vegetables and asparagus mousse.

Saturday, July 17, 2010

Just for Fun: Quick Croissants




While nothing matches real croissants, in a pinch you can make a very reasonable facsimile from pizza dough.  Here's how.

Sunday, July 11, 2010

Fresh Peach Gelato and Almond Peach Madeleines






Fresh peach gelato served with delicate almond-peach madeleines.  Scrumptious and refreshing, this is the perfect Summer dessert.

Friday, July 9, 2010

Risotto with Snap Peas, Vidalia Onions and Salume


 


Here's a July risotto filled with delicate peas and onions, aged salume, cheeses and of course white wine.  Tastes like Summer.

Wednesday, July 7, 2010

Grilled Quail Breast with Pomegranate-Maple glaze




Some of the best things are the most simple.  In this case, local Vermont boneless breast of quail is quickly charcoal grilled, then mopped with pomegranate-maple glaze.  It's a perfect combination that doesn't need any additional enhancement.

Friday, July 2, 2010

Parchment Grilled Potatoes with Chanterelles and Smoked Paprika




Idaho potatoes grilled in parchment, with chanterelles, fresh thyme and Spanish smoked paprika.  This is a subtle, smoky, delicious dish you can quickly produce on the grill.