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

The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen

Baldwin Hill Elm 2006 from Portrait of Trees by Tom Zetterstrom

Baldwin Hill Elm 2006 from Portrait of Trees by Tom Zetterstrom

A Fine Photographer
My friend, Tom Zetterstrom, besides being a fine art photographer with an international reputation, is a singular gardener and a very good cook. In the thirty years we have known each other, I have become one of his groupies, not only because he makes a mean backyard-grill-pizza, but because he has one of the most beautiful private swimming quarries in the United States, a constant source of wonder to his friends lucky enough to be asked to swim on a hot summer’s day.

Tom Zetterstrom gardening

The Largest and Best Home Garden I Know
Over the years, I have collected a few of his photographs—and a few of his recipes. Back in the 80s and 90s Tom would arrive at my house—we lived, then, an hour and a half apart in Connecticut—with the latest batch of homemade granola and a variety of vegetables from his garden with instructions on how to cook both.

In those days, I was still a New York suburbanite. The closest I got to gardening was to make sure my dahlias were getting enough fertilizer. It took Tom’s influence and the remarkable quality of the produce from his garden to persuade me to plant a vegetable garden of my own. It took years to be able to approximate what Tom seemed to do effortlessly in his -and I am still trying with only intermittent success. He had then and still does have the largest and best-cared-for home garden I know, a model for us all!

garden

Leaving the Oppressive Heat Behind
This summer, in the middle of July during the hottest week of the year, I had the good fortune to stop at Tom’s Connecticut home on my way back to Vermont from a trip to Manhattan. The weather was tropical. Leaving the oppressive concrete of the city behind was all I could think of as I pulled off the FDR and headed north. The weather wasn’t much better when I arrived in Canaan, a short distance from the Massachusetts border.

 Tom Zetterstroms quarry swimming hole

“Runaway Arugula”
It was heaven to hear Tom say the first order of business was a swim in the quarry. A quiet dinner followed, a potpourri of bounty from the garden and homemade biscuits. Later, as the temperature cooled down, Tom showed me his “runaway arugula” in the garden, a variety called Runway Arugula, he’d planted the year before and found to be a “volunteer” crop this year. The long thin leaves and intense flavor was just what my palate wanted on that oppressively hot evening.

I left Tom’s home the next day with a large bag of his excellent arugula. It became a happy addition to my salads for the next week. The surprise came when an email arrived from Tom ten days later. The heading was, “10 Out of 10 on The Gavin Scale.” I knew Tom was up to something! 

Finished zetterburger

The Classic Hamburger with a Twist
In this case, the something was a recipe for “The Zetterburger”, Tom’s take on the American classic ground beef sandwich. His reasoning for the unique addition, arugula, to ground meat is that it reduces the amount of fat and carbohydrates of the traditional burger and is much tastier than parsley. I agree. See the recipe and a slideshow for making The Zetterburger.

10 out of 10 on “The Gavin Scale”
After testing the recipe I swore that next year I will add “runaway” arugula to the crops in my vegetable garden just to be able to continue to make what is surely the most delicious and healthiest hamburger I know. Take a look at Tom’s recipe with slideshow and see if you don’t agree that it makes a burger that is,“10 out of 10 on The Gavin Scale” (And, in case you were wondering, turns out the Gavin Scale was invented, on the spot, when Tom served the Zetterburger to his grandnephew, Gavin. To the question, how do you like it, the young man’s reply was, “Ten out of ten!”

A Bientot,

Posted: 8-31-2013

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A Fine Photographer
My friend, Tom Zetterstrom, besides being a fine art photographer with an international reputation, is a singular gardener and a very good cook. In the thirty years we have known each other, I have become one of his groupies, not only because he makes a mean backyard-grill-pizza, but because he has one of the most beautiful private swimming quarries in the United States, a constant source of wonder to his friends lucky enough to be asked to swim on a hot summer’s day.

Tom Zetterstrom gardening

The Largest and Best Home Garden I Know
Over the years, I have collected a few of his photographs—and a few of his recipes. Back in the 80s and 90s Tom would arrive at my house—we lived, then, an hour and a half apart in Connecticut—with the latest batch of homemade granola and a variety of vegetables from his garden with instructions on how to cook both.

In those days, I was still a New York suburbanite. The closest I got to gardening was to make sure my dahlias were getting enough fertilizer. It took Tom’s influence and the remarkable quality of the produce from his garden to persuade me to plant a vegetable garden of my own. It took years to be able to approximate what Tom seemed to do effortlessly in his -and I am still trying with only intermittent success. He had then and still does have the largest and best-cared-for home garden I know, a model for us all!

garden

Leaving the Oppressive Heat Behind
This summer, in the middle of July during the hottest week of the year, I had the good fortune to stop at Tom’s Connecticut home on my way back to Vermont from a trip to Manhattan. The weather was tropical. Leaving the oppressive concrete of the city behind was all I could think of as I pulled off the FDR and headed north. The weather wasn’t much better when I arrived in Canaan, a short distance from the Massachusetts border.

 Tom Zetterstroms quarry swimming hole

“Runaway Arugula”
It was heaven to hear Tom say the first order of business was a swim in the quarry. A quiet dinner followed, a potpourri of bounty from the garden and homemade biscuits. Later, as the temperature cooled down, Tom showed me his “runaway arugula” in the garden, a variety called Runway Arugula, he’d planted the year before and found to be a “volunteer” crop this year. The long thin leaves and intense flavor was just what my palate wanted on that oppressively hot evening.

I left Tom’s home the next day with a large bag of his excellent arugula. It became a happy addition to my salads for the next week. The surprise came when an email arrived from Tom ten days later. The heading was, “10 Out of 10 on The Gavin Scale." I knew Tom was up to something! 

Finished zetterburger

The Classic Hamburger with a Twist
In this case, the something was a recipe for “The Zetterburger”, Tom’s take on the American classic ground beef sandwich. His reasoning for the unique addition, arugula, to ground meat is that it reduces the amount of fat and carbohydrates of the traditional burger and is much tastier than parsley. I agree. See the recipe and a slideshow for making The Zetterburger.

10 out of 10 on “The Gavin Scale”
After testing the recipe I swore that next year I will add “runaway” arugula to the crops in my vegetable garden just to be able to continue to make what is surely the most delicious and healthiest hamburger I know. Take a look at Tom’s recipe with slideshow and see if you don’t agree that it makes a burger that is,“10 out of 10 on The Gavin Scale” (And, in case you were wondering, turns out the Gavin Scale was invented, on the spot, when Tom served the Zetterburger to his grandnephew, Gavin. To the question, how do you like it, the young man’s reply was, “Ten out of ten!"

A Bientot,

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A Fine Photographer
My friend, Tom Zetterstrom, besides being a fine art photographer with an international reputation, is a singular gardener and a very good cook. In the thirty years we have known each other, I have become one of his groupies, not only because he makes a mean backyard-grill-pizza, but because he has one of the most beautiful private swimming quarries in the United States, a constant source of wonder to his friends lucky enough to be asked to swim on a hot summer’s day.

Tom Zetterstrom gardening

The Largest and Best Home Garden I Know
Over the years, I have collected a few of his photographs—and a few of his recipes. Back in the 80s and 90s Tom would arrive at my house—we lived, then, an hour and a half apart in Connecticut—with the latest batch of homemade granola and a variety of vegetables from his garden with instructions on how to cook both.

In those days, I was still a New York suburbanite. The closest I got to gardening was to make sure my dahlias were getting enough fertilizer. It took Tom’s influence and the remarkable quality of the produce from his garden to persuade me to plant a vegetable garden of my own. It took years to be able to approximate what Tom seemed to do effortlessly in his -and I am still trying with only intermittent success. He had then and still does have the largest and best-cared-for home garden I know, a model for us all!

garden

Leaving the Oppressive Heat Behind
This summer, in the middle of July during the hottest week of the year, I had the good fortune to stop at Tom’s Connecticut home on my way back to Vermont from a trip to Manhattan. The weather was tropical. Leaving the oppressive concrete of the city behind was all I could think of as I pulled off the FDR and headed north. The weather wasn’t much better when I arrived in Canaan, a short distance from the Massachusetts border.

 Tom Zetterstroms quarry swimming hole

“Runaway Arugula”
It was heaven to hear Tom say the first order of business was a swim in the quarry. A quiet dinner followed, a potpourri of bounty from the garden and homemade biscuits. Later, as the temperature cooled down, Tom showed me his “runaway arugula” in the garden, a variety called Runway Arugula, he’d planted the year before and found to be a “volunteer” crop this year. The long thin leaves and intense flavor was just what my palate wanted on that oppressively hot evening.

I left Tom’s home the next day with a large bag of his excellent arugula. It became a happy addition to my salads for the next week. The surprise came when an email arrived from Tom ten days later. The heading was, “10 Out of 10 on The Gavin Scale." I knew Tom was up to something! 

Finished zetterburger

The Classic Hamburger with a Twist
In this case, the something was a recipe for “The Zetterburger”, Tom’s take on the American classic ground beef sandwich. His reasoning for the unique addition, arugula, to ground meat is that it reduces the amount of fat and carbohydrates of the traditional burger and is much tastier than parsley. I agree. See the recipe and a slideshow for making The Zetterburger.

10 out of 10 on “The Gavin Scale”
After testing the recipe I swore that next year I will add “runaway” arugula to the crops in my vegetable garden just to be able to continue to make what is surely the most delicious and healthiest hamburger I know. Take a look at Tom’s recipe with slideshow and see if you don’t agree that it makes a burger that is,“10 out of 10 on The Gavin Scale” (And, in case you were wondering, turns out the Gavin Scale was invented, on the spot, when Tom served the Zetterburger to his grandnephew, Gavin. To the question, how do you like it, the young man’s reply was, “Ten out of ten!"

A Bientot,

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A Fine Photographer
My friend, Tom Zetterstrom, besides being a fine art photographer with an international reputation, is a singular gardener and a very good cook. In the thirty years we have known each other, I have become one of his groupies, not only because he makes a mean backyard-grill-pizza, but because he has one of the most beautiful private swimming quarries in the United States, a constant source of wonder to his friends lucky enough to be asked to swim on a hot summer’s day.

Tom Zetterstrom gardening

The Largest and Best Home Garden I Know
Over the years, I have collected a few of his photographs—and a few of his recipes. Back in the 80s and 90s Tom would arrive at my house—we lived, then, an hour and a half apart in Connecticut—with the latest batch of homemade granola and a variety of vegetables from his garden with instructions on how to cook both.

In those days, I was still a New York suburbanite. The closest I got to gardening was to make sure my dahlias were getting enough fertilizer. It took Tom’s influence and the remarkable quality of the produce from his garden to persuade me to plant a vegetable garden of my own. It took years to be able to approximate what Tom seemed to do effortlessly in his -and I am still trying with only intermittent success. He had then and still does have the largest and best-cared-for home garden I know, a model for us all!

garden

Leaving the Oppressive Heat Behind
This summer, in the middle of July during the hottest week of the year, I had the good fortune to stop at Tom’s Connecticut home on my way back to Vermont from a trip to Manhattan. The weather was tropical. Leaving the oppressive concrete of the city behind was all I could think of as I pulled off the FDR and headed north. The weather wasn’t much better when I arrived in Canaan, a short distance from the Massachusetts border.

 Tom Zetterstroms quarry swimming hole

“Runaway Arugula”
It was heaven to hear Tom say the first order of business was a swim in the quarry. A quiet dinner followed, a potpourri of bounty from the garden and homemade biscuits. Later, as the temperature cooled down, Tom showed me his “runaway arugula” in the garden, a variety called Runway Arugula, he’d planted the year before and found to be a “volunteer” crop this year. The long thin leaves and intense flavor was just what my palate wanted on that oppressively hot evening.

I left Tom’s home the next day with a large bag of his excellent arugula. It became a happy addition to my salads for the next week. The surprise came when an email arrived from Tom ten days later. The heading was, “10 Out of 10 on The Gavin Scale." I knew Tom was up to something! 

Finished zetterburger

The Classic Hamburger with a Twist
In this case, the something was a recipe for “The Zetterburger”, Tom’s take on the American classic ground beef sandwich. His reasoning for the unique addition, arugula, to ground meat is that it reduces the amount of fat and carbohydrates of the traditional burger and is much tastier than parsley. I agree. See the recipe and a slideshow for making The Zetterburger.

10 out of 10 on “The Gavin Scale”
After testing the recipe I swore that next year I will add “runaway” arugula to the crops in my vegetable garden just to be able to continue to make what is surely the most delicious and healthiest hamburger I know. Take a look at Tom’s recipe with slideshow and see if you don’t agree that it makes a burger that is,“10 out of 10 on The Gavin Scale” (And, in case you were wondering, turns out the Gavin Scale was invented, on the spot, when Tom served the Zetterburger to his grandnephew, Gavin. To the question, how do you like it, the young man’s reply was, “Ten out of ten!"

A Bientot,

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One Response to “The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen”

  1. […] As my friend and creative home cook, Tom Zetterstrom, says,“It’s a balanced meal.” For more on Tom Zetterstrom, his “runaway arugula”, and how his classic hamburger got its twist, read The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen. […]

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