Come in and Stay Safe! --Sue

Saturday, December 31, 2011

New Years - New Orleans Style

Happy New Year!
We're having black-eyed peas once again, so I'm reposting for your pleasure. What I'm doing differently this year is serving seared scallops on a bed of BEP.
Cheers, Sue!

Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day.   Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.

Wednesday, November 30, 2011

Kugelhopf Redux

Kugelhopf is definitely on my mind as we enter the holiday season!  I'll lead off by publishing this post from last year; and soon I'll post photos of some new Kugelhopf forms I've been collecting.  --Sue
This year, try making Kugelhopf, the light brioche cake from Alsace.  This yeasted coffeecake makes an excellent holiday present.

Thursday, November 24, 2011

Thanksgiving - Divide and Conquer

Technique for splitting a turkey to roast white meat and dark meat separately for optimal results, then reassemble for the table.

Sunday, October 2, 2011

Tarte Tatin Breakfast Cakes

It's that time of year again, and this morning I'm making this recipe from last year. This is the perfect thing for an autumn breakfast.  --Sue

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.

Thursday, June 23, 2011

Veal and Sweet Potato Tagine

Fragrant, warm and spicy, this Veal and Sweet Potato Tagine is great on a cool evening.

Thursday, June 16, 2011

Ricotta Gnocchi with Braised Radishes

Light and delicate Ricotta Gnocchi, tossed with Braised Radishes are a quick and perfect June dinner.

Monday, May 23, 2011


Light, airy Aebelskiver, Danish puffed pancakes, make breakfast a little special.

Sunday, May 8, 2011

Mother's Day: Lemon Almond Tartlets

Lemon Almond Tartlets - A little tart, a little sweet, and with a heart of gold, just like Mom.

Saturday, April 30, 2011

Green Onion Focaccia

This focaccia is perfection! Light, tender, and flavored with the first green onions of the season.
Here's how to make it.

Thursday, April 28, 2011

Sunday Supper: Smoked Pork Chops on Vegetable Polenta

Here's a hearty Sunday supper of thick Vermont smoked pork chops and savory vegetable polenta. 
Quick to prepare, so you can get out and enjoy the day.

Saturday, April 9, 2011

Mini Maple Cakes

Simple and satisfying, these mini maple cakes are studded with walnuts and crowned with a gentle maple glaze. 

Tuesday, April 5, 2011

Maple Sugar Tour 2011

I thought you'd like to see some photos from this year's maple sugar season, in case you didn't make it up to Vermont. Sit back and enjoy, since I've done the legwork! 

Thursday, March 10, 2011

Alsatian Lamb Cake

This sweet little lamb is sure to add charm to any Spring dinner. Made in a traditional pottery mold, the Lamala is an Easter treat in Alsace.

Thursday, March 3, 2011

Cheddar Cats

Just for fun:  Cheddar Cats! Savory cheddar muffins baked in whimsical or traditional shapes. Either way, they are delicious for any meal.

Wednesday, February 23, 2011

A Vermont Cassoulet

Cassoulet - the ultimate winter comfort food! 

Sunday, February 20, 2011

Ginger-Chili Shrimp on Rice Vermicelli

Vermont Fusion! Fresh Maine shrimp pair with chili and ginger for great new taste spanning four cultures.

Thursday, February 3, 2011

Vermont Super Bowl: Black Bean, Sausage and Kale Soup

Take this soup along on Super Sunday and be a hero!  Chunks of homemade sausage, black beans and kale in a rich broth with a Portuguese touch.

Thursday, January 20, 2011

Making a Sourdough Starter

Ready to make your own sourdough starter?  Here we go!

Monday, January 17, 2011

On a Roll: 60-Minute Onion Rolls

Fresh onion rolls, no problem. These onion rolls are light, tender, and perfect for sandwiches.

Tuesday, January 11, 2011

60-Minute Cinnamon Rolls

Yes, you can make delicious cinnamon rolls in just about an hour!  Here's how.

Saturday, January 8, 2011

The Ultimate Gratin


With a central layer of Gruyère, this gratin is the creamiest and best ever.

Thursday, January 6, 2011

A New Gruyere

A new year, a new Gruyère.  Here's a wheel I made last April, ready to be enjoyed through the winter.  Small sourdough boules with 20% whole wheat are the perfect partner.

Saturday, January 1, 2011

Hoppin' St. Johnsbury - Warm Salad of Black-Eyed Peas

Happy New Year!
Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day.   Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.