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:

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Quarantine Cuisine – Part II

The perfect Rhubarb Pie

Does it seem possible? We’re half-way through…! Here in Vermont, we’re mostly all in agreement with our governor’s decision to continue to stay home until May 16th. And what are we all doing during this period of confinement? We’re cooking! It’s been a bonanza of cooking creativity, an outpouring of sharing recipes and photos, a chorus of What’s for Dinner!

Everyone I know is sourcing and preparing meals with abandon. Many of us are buying from local farms. Quite a tribute to what I’ve always said is the most satisfying of all art forms. Not only do you have the fun of creating something others can enjoy, but as the chef, you get immediate satisfaction – the applause comes almost at once. Especially now, when the evening meal can be the highlight of a day in lockdown.

Here are some of the dozens of photos of dishes prepared by friends and family over the last month. They range from three friends making roast chicken and sharing –virtually- what to do with leftovers, to a birthday party celebrated by cousins in Vienna, to a pasta supper by a rising star of the conducting world riding it out in a Swiss chalet, to a dinner made by a real chef for his pregnant wife in Madison, Wisconsin….and everything in between. Tacos with chorizo sausage and mushrooms, corn chowder with frozen corn, local cream and homemade chicken stock; and for one cook, me, who has never made a perfect pie, the perfect rhubarb pie. I call it Quarantine Cuisine!

Posted: 4-25-2020

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The perfect Rhubarb Pie

Does it seem possible? We’re half-way through...! Here in Vermont, we’re mostly all in agreement with our governor’s decision to continue to stay home until May 16th. And what are we all doing during this period of confinement? We’re cooking! It’s been a bonanza of cooking creativity, an outpouring of sharing recipes and photos, a chorus of What’s for Dinner!

Everyone I know is sourcing and preparing meals with abandon. Many of us are buying from local farms. Quite a tribute to what I’ve always said is the most satisfying of all art forms. Not only do you have the fun of creating something others can enjoy, but as the chef, you get immediate satisfaction - the applause comes almost at once. Especially now, when the evening meal can be the highlight of a day in lockdown.

Here are some of the dozens of photos of dishes prepared by friends and family over the last month. They range from three friends making roast chicken and sharing –virtually- what to do with leftovers, to a birthday party celebrated by cousins in Vienna, to a pasta supper by a rising star of the conducting world riding it out in a Swiss chalet, to a dinner made by a real chef for his pregnant wife in Madison, Wisconsin….and everything in between. Tacos with chorizo sausage and mushrooms, corn chowder with frozen corn, local cream and homemade chicken stock; and for one cook, me, who has never made a perfect pie, the perfect rhubarb pie. I call it Quarantine Cuisine!

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The perfect Rhubarb Pie

Does it seem possible? We’re half-way through...! Here in Vermont, we’re mostly all in agreement with our governor’s decision to continue to stay home until May 16th. And what are we all doing during this period of confinement? We’re cooking! It’s been a bonanza of cooking creativity, an outpouring of sharing recipes and photos, a chorus of What’s for Dinner!

Everyone I know is sourcing and preparing meals with abandon. Many of us are buying from local farms. Quite a tribute to what I’ve always said is the most satisfying of all art forms. Not only do you have the fun of creating something others can enjoy, but as the chef, you get immediate satisfaction - the applause comes almost at once. Especially now, when the evening meal can be the highlight of a day in lockdown.

Here are some of the dozens of photos of dishes prepared by friends and family over the last month. They range from three friends making roast chicken and sharing –virtually- what to do with leftovers, to a birthday party celebrated by cousins in Vienna, to a pasta supper by a rising star of the conducting world riding it out in a Swiss chalet, to a dinner made by a real chef for his pregnant wife in Madison, Wisconsin….and everything in between. Tacos with chorizo sausage and mushrooms, corn chowder with frozen corn, local cream and homemade chicken stock; and for one cook, me, who has never made a perfect pie, the perfect rhubarb pie. I call it Quarantine Cuisine!

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The perfect Rhubarb Pie

Does it seem possible? We’re half-way through...! Here in Vermont, we’re mostly all in agreement with our governor’s decision to continue to stay home until May 16th. And what are we all doing during this period of confinement? We’re cooking! It’s been a bonanza of cooking creativity, an outpouring of sharing recipes and photos, a chorus of What’s for Dinner!

Everyone I know is sourcing and preparing meals with abandon. Many of us are buying from local farms. Quite a tribute to what I’ve always said is the most satisfying of all art forms. Not only do you have the fun of creating something others can enjoy, but as the chef, you get immediate satisfaction - the applause comes almost at once. Especially now, when the evening meal can be the highlight of a day in lockdown.

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4 responses to “Quarantine Cuisine – Part II”

  1. Laurie says:

    Wonderful engaging post Bronwyn which will make everyone head to their kitchens to prepare their next meal. And as a fortunate recipient of a piece of this pie, it was scrumptious and honestly one of the best I have ever tasted. My husband Tim gave it his highest marks too! Keep baking!

  2. Dana Engel says:

    As the person who willed you the frozen rhubarb when I left VT and moved to CA, I feel I deserved a piece of that pie, even if it had only been a virtual opportunity to observe you wolfing it down. How brave of you to have made a pie crust during a time when you might not have wanted to chance a culinary disaster.

  3. You did deserve a piece, dear Dana, but where were you? Basking in the California sun, you lucky duck! I can promise you, you missed something good! I found the frozen rhubarb perfect for the pie. You par-boiled the rhubarb for how many minutes before cooling and freezing?I want to do this when rhubarb is available for next year’s pie. Many thanks for your gift!

  4. Jennifer Francoeur says:

    Oh my, that’s one gorgeous pie full of sweet, tart, butterflake perfection. Your mastered it, Bronwyn. Viva la cuisine de la quarantaine!

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