A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Dinners with Bronwyn

In the kitchen with Bronwyn, literally! After years of sharing meals and many discussions on preparing food together, Bronwyn and I finally both created some meals to enjoy together.  During mid-February winter blues, nothing says “cozy and content” like tasty food and quality conversations with a dear friend.

Stepping into Bronwyn’s kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase “it’s like cooking in someone else’s kitchen” does not apply in Bronwyn’s home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!

Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering – message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.

If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven’t made your own yet, read this post and try it – so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.

Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.

*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


This coming week, we take on the winter weather with a savory French Onion Soup. Yumm!

Until next time,

Corrie Austin

Posted: 2-24-2019

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Stepping into Bronwyn's kitchen, with its high ceilings, natural light, and pristinely maintained yet charmingly lived-in appeal, is like stepping into a photo shoot for a home decor catalog.  It is surprisingly natural to move around her space, never a struggle to find the perfect utensil or cookware.  The frustration best expressed by the phrase "it's like cooking in someone else's kitchen" does not apply in Bronwyn's home.  Her reputation as food appreciator and connoisseur is most genuinely apparent while cooking with her in her home.

GET INSPIRED!



Kick the day off with farm fresh duck eggs for brunch: eggs sunny side up, half poached in fresh tomato juices, and topped with cilantro  **If you live locally and are interested in duck eggs, we are very fond of bartering - message us below with an idea for a suggested trade!

Got a cold-weather hankering for phở?  Apparently, when that happens to Bronwyn, she makes it fresh!  We slurped rich beef broth with fresh greens and fragrant sauces that were literally hand-carried from Vietnam by a friend returning from a recent trip.



If you followed our recent post on sauerkraut, perhaps you have a batch ready!  (If you enjoy kraut and haven't made your own yet, read this post and try it - so easy and delicious!) A favorite meal to celebrate kraut is with some local pork bratwurst and mustard, served with steamed new potatoes tossed in olive oil with fresh lemon and parsley.



Simple does not mean boring.  Toss chicken breasts is some olive oil, salt, pepper, turmeric, and coriander and roast in a 400° F oven for 22-26 minutes.

Meanwhile, make my favorite carrot recipe: pan-fry some thinly sliced carrots in coconut oil with Merguez seasoning (Recipe below) from the Well Fed 2 cookbook.  Top with plain greek yogurt or creme fraiche.



*Merguez Seasoning

2 Tbsp paprika

1 Tbsp ground fennel seeds

1 Tbsp ground cumin

1/2 Tbps ground coriander

1/2 tsp ground cinamon

1/2 tsp cayenne pepper

1/2 tsp ground black pepper

*Great as meat rub or mix with ground meat for sausage


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4 responses to “Dinners with Bronwyn”

  1. Loved our dinners -and breakfast- together, Corrie. Love this post and the gorgeous photos! Seven Days watch out!

  2. Laurie says:

    Fabulous and these meals inspire me to try them! Love all the colors too! Really enjoyed this blog a lot. Looking forward to a meal with both of you SOON! Well done!

    • Corrie Austin says:

      Hi Laurie!
      Very much looking forward to it. It’s always a fun time when the three of us get together.
      Thanks for the love!

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