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:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

A Recipe for the Holidays from Shelburne Farms

Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

Posted: 11-21-2013

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Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

[galleryview id=3 panelWidth=523 panelHeight=351 transitionSpeed=500 transitionInterval=2000]

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Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa's Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

Grey Line

Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

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Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you're serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L'HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

Grey Line

MY GRANDMOTHER'S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

Grey Line

Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

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Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

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3 Responses to “A Recipe for the Holidays from Shelburne Farms”

  1. Lovely post as always, Bronwyn! I always so enjoy reading your site – this may be a recipe I have to try. ( :

  2. My mouth is watering! Ginger and chili peppers will surely elevate this recipe from the ordinary! Best, Christine

  3. I treasure the details on your web sites. Thanks a bunch.

Leave a Reply


 

The “Zetterburger” Recipe

A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for “The Zetterburger,” Tom Zetterstrom’s version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

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Posted: 8-30-2013

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Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

[galleryview id=3 panelWidth=523 panelHeight=351 transitionSpeed=500 transitionInterval=2000]

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Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa's Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

Grey Line

Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

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Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you're serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L'HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

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MY GRANDMOTHER'S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

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Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

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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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

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3 Responses to “The “Zetterburger” Recipe”

  1. […] The Classic Hamburger with a TwistIn 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. […]

  2. What a concept! I am going to try it without the egg to see if it holds together before it gets to my mouth!

  3. Christine, I should have added that it is also possible to make the hamburger without the egg -and, surprisingly, it’s not that crumbly! It’s truly delicious either way!

Leave a Reply


 

Homemade Fresh Mozzarella Recipe

Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa’s Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

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Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

Posted: 7-27-2013

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Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

[galleryview id=3 panelWidth=523 panelHeight=351 transitionSpeed=500 transitionInterval=2000]

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Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa's Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

Grey Line

Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

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Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you're serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L'HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

Grey Line

MY GRANDMOTHER'S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

Grey Line

Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

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Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa's Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

Grey Line

Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

" ["post_title"]=> string(32) "Homemade Fresh Mozzarella Recipe" ["post_excerpt"]=> string(140) "This cheese recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making fresh mozzarella." 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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. 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2 Responses to “Homemade Fresh Mozzarella Recipe”

  1. Have always wanted to try this! Now I will!

  2. Bronwyn says:

    Christine, me, too, and it was so easy! We should do it together one day….

Leave a Reply


 

Twin Farms’ Gluten-Free Soufflé Pancake Recipe

This delicious  recipe was made especially for me during the Celebration of Art Weekend, May 10-12, 2013, at Twin Farms Resort in Barnard, Vermont.

Be sure to serve the pancakes withVermont maple syrup!

Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >

 

Grey Line

GLUTEN-FREE SOUFFLE PANCAKES
from Twin Farms Resort of Barnard, Vermont

4 cups rice flour
3 tsp baking powder
2 Tbs granulated sugar
½ Tbs salt
4 eggs, separated
1½ Tbs vanilla extract
½ tsp almond extract
2 cups whole milk

Whisk together rice flour, baking powder, salt and sugar. Blend well. Do not sift.

Combine the yolks, vanilla, almond, and milk in mixing bowl. In a separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Fold the egg whites into batter gently, until just combined. Do not over mix!

Fruit and nuts can be folded into batter just before cooking. Spoon batter onto griddle and brown on both sides. Finish in 350 degree oven until center is cooked.  It will take approximately 8 minutes.

Enjoy this lovely dish for breakfast or anytime!

A Bientot,

Posted: 6-1-2013

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Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

[galleryview id=3 panelWidth=523 panelHeight=351 transitionSpeed=500 transitionInterval=2000]

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Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa's Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

Grey Line

Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

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Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you're serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L'HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

Grey Line

MY GRANDMOTHER'S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

Grey Line

Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

" ["post_title"]=> string(21) "Potato Salad Two Ways" ["post_excerpt"]=> string(197) "The story of potatoes continues! This week, I have two recipes for potato salad as well as a new video shot by my friend, Janet Biehl, late last summer showing those two ways to make potato salad. 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Be sure to serve the pancakes withVermont maple syrup! Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >   Grey Line GLUTEN-FREE SOUFFLE PANCAKES from Twin Farms Resort of Barnard, Vermont 4 cups rice flour 3 tsp baking powder 2 Tbs granulated sugar ½ Tbs salt 4 eggs, separated 1½ Tbs vanilla extract ½ tsp almond extract 2 cups whole milk Whisk together rice flour, baking powder, salt and sugar. Blend well. Do not sift. Combine the yolks, vanilla, almond, and milk in mixing bowl. In a separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Fold the egg whites into batter gently, until just combined. Do not over mix! Fruit and nuts can be folded into batter just before cooking. Spoon batter onto griddle and brown on both sides. Finish in 350 degree oven until center is cooked.  It will take approximately 8 minutes. Enjoy this lovely dish for breakfast or anytime! A Bientot, " ["post_title"]=> string(47) "Twin Farms' Gluten-Free Soufflé Pancake Recipe" ["post_excerpt"]=> string(228) "This delicious recipe for gluten-free soufflé pancakes was made especially for me during the Celebration of Art weekend at Twin Farms Resort in Barnard -- my Shangri-La! Be sure to serve the pancakes with Vermont maple syrup! 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4 Responses to “Twin Farms’ Gluten-Free Soufflé Pancake Recipe”

  1. Leni Corwin says:

    Bronwyn, do you happen to have the non-gluten-free recipe that they usually serve in the restaurant ?

  2. Bronwyn says:

    Leni, This is exactly the recipe they seerved when I was there. It was given to me by the staff when I asked for it. If there is another one, I don’t have it. Would love to know more….

    • Leni Corwin says:

      Thanks so much for getting back to me Bronwyn. Do you happen to know how many pancakes your recipe makes?

      Also, a friend just sent me the recipe for the non-gluten free recipe, but it does not indicate how many pancakes the recipe makes.

      Would you like a copy of the non-gluten-free recipe ?

      • Maria Paz says:

        Hi Leni,
        I had those pancakes in Twin Farms way back in 1998 and they were delicious.
        Can you share the non gluten free recipe.
        Many thanks!
        Maria

Leave a Reply


 

Potato Salad Two Ways

Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you’re serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L’HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

Grey Line

MY GRANDMOTHER’S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

Grey Line

Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

Posted: 3-23-2013

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Farm Cart at Shelburne Farms2

 

Farm Cart Squash Soup

 At a recent lunch meeting with Shelburne Farms President Alec Webb and Director Megan Camp, the Farm Cart, the outdoor lunch purveyor in the courtyard of the Farm Barn at Shelburne Farms, served a delicious squash soup. It seemed the perfect recipe to offer as the Thanksgiving holiday approaches. Here it is, and thank you, James McCarthy, special events chef at the inn, for letting me share the recipe with my readers!

  

Farm Cart Squash Soup
6-8 servings  

2 ½ cups squash puree
4 cups squash stock
2 medium sweet onions, quartered
2 bay leaves
2 red chilies
2 cups apple cider
¼ cup grated ginger (save the peels)
2/3 cup maple syrup (grade B or dark amber)
1 ½ teaspoon allspice
1 ½ teaspoon cinnamon
1 ¼ cup heavy cream
3 tablespoons apple cider vinegar
Salt

For the Squash Puree
Use a combination of buttercup squash, butternut squash and/or sweet pie pumpkins for a delicious flavor, but if you have only one type of squash the recipe will still work just as well. Cut the squash in half lengthwise, remove the seeds, and roast in a 375-degree oven until tender and slightly brown –about 40 to 50 minutes depending on the size of the squash. Separate the flesh from the skins and set aside skins for use in the stock.

For the Stock
Pour 6 cups of water into a large pan with a cover. Add the squash skins, ginger peels, and 1 of the onions, 2 bay leaves, and 2 whole red chilies in a large stockpot and bring to a boil. Cover and let simmer gently for 30 minutes. Strain and discard skins. If the liquid is less than 4 cups when finished simmering, add water to make up the difference.

The Soup
In a large pot combine the squash puree, stock, apple cider, and the final onion. Bring to a simmer over medium heat. Let simmer for 10 minutes. Remove from the heat and add the ginger. Blend the soup by either using a hand blender or by batches in a countertop blender until smooth. Mix together the maple syrup, heavy cream, allspice, cinnamon and vinegar in a separate bowl and add to the soup. Mix thoroughly. Add salt to taste (as much as ¼ cup). Garnish with sage or a little hazelnut oil.

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A Delicious & Health-Conscious Version of the Great American Classic

With thanks to Tom Zetterstrom

 Zetterburger patties

Here is the recipe for "The Zetterburger," Tom Zetterstrom's version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.    

Bronwyn 

Serves 4 people 

Ingredients:
1 lb. ground grass-fed beef
1 medium-sized sweet onion, finely chopped
1 cup densely packed and finely-chopped arugula
1 egg
Garden lettuce
2 whole-wheat buns 

In a large bowl mix the ground beef, the onion and the arugula. When everything is mixed well, in a separate bowl whip the egg and add to the ground meat mixture, mixing thoroughly.

Divide the ground meat mixture into four parts and form into burgers. On an outdoor grill, quickly sear both sides over high heat then cook over medium-low heat until the inside of the burger is pink and juicy and the outside firm and well-broiled, but not overcooked. Grass-fed beef is at its best when cooked rare to medium rare.

Serve on a whole-wheat half bun with organic ketchup and top of dark green lettuce—either Romaine or other garden lettuce. 

Grey Line

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.

Please also enjoy this slideshow of how to make a Zetterburger, as photographed by Tom Zetterstrom:

[galleryview id=3 panelWidth=523 panelHeight=351 transitionSpeed=500 transitionInterval=2000]

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Lindsay Harris making mozzarella

This recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making mozzarella. Lindsay and her husband, Evan Reiss, run the largest raw milk farm in Vermont. They have eight Guernsey cows, which Lindsay says are bred to process vitamin A better than any other breed.

My good friend, Lisa Farrell, and I spent a lazy Sunday afternoon making mozzarella cheese in my kitchen, using raw milk from Family Cow Farmstand, after having attended a workshop led by Lindsay. We felt confident that we could master the technique. To our surprise, it was even easier than it looked! Read Lisa's Spoon Fed Story here.

Here’s the recipe we used, compliments of Lindsay Harris.

—Bronwyn

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Mozzarella is a fresh cheese. This means it has not been worked on by bacteria (cultured). It is fresh milk made slightly acidic, then worked on by enzymes (rennet). The enzymes change the shape of the protein, causing solids (curd) to separate out from most of the liquid (whey).

FRESH HOMEMADE MOZZARELLA

The finished mozzarella square

Ingredients
1 gallon of milk (best if it is raw milk)
Citric acid crystals (1½ tsp per gallon of milk)
1 cup of cool water
Rennet (1/8 tsp. for 1 gallon of milk depending on strength of rennet. Use less rennet if using pasteurized milk)
Salt (2-3 tbs per gallon of milk)

Equipment
Thermometer (must reach 120 to 130 degrees F)
Rubber gloves
Bowl with ice water 

To Make the Cheese
Rinse a large pot with cool water and dry it. Pour cold milk into the pot.

Dissolve citric acid crystals in ½ cup cool water, then stir this solution gently and thoroughly into cold milk. Slowly heat the milk to 90 degrees while stirring frequently.

Dissolve the rennet in ½ cup cool water. Take the milk off the heat and very gently but thoroughly stir in the rennet. Stir only once. Let milk sit undisturbed for 10 minutes or until you get a mass of curds that breaks cleanly. You may have to put a little heat to it if the curds aren’t setting up right.

Mix salt into bowl of ice water to make an icy brine (to cool the finished cheese). 

Use a long knife to cut the curds into 1 inch by 1 inch columns. Very gently stir the curds as you heat up the pot. The curds will become gooey and stretchy and stick together when the whey reaches 120 -130 degrees. Be sure to stir gently from the bottom up. 

Using rubber gloves to pull the mass of curds out of the whey, stretch and work them for 5-10 seconds—not too much or they’ll be rubbery. Whey will pour off as you work them. Immediately submerge the cheese in the icy brine to cool for 15 minutes or so to cool (the saltier the brine, the firmer the skin of the cheese).

Enjoy the cheese immediately and/or store moist (but not submerged) in the fridge in an airtight container.

Note: You can contact Lindsay Harris or Evan Reiss at www.familycowfarmstand.com. Family Cow Farmstand, 2386 Shelburne Falls Road, Hinesburg, VT 05461, 802-482-4440. Citric acid and rennet are available at www.cheesemaking.com 

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Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you're serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L'HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

Grey Line

MY GRANDMOTHER'S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

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Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

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Homepage potatoes

Last week I published an article written by Gary Harrison, a friend and an expert on international agriculture and development. His experience in Lima, Peru working for The International Potato Center, has made him really knowledgeable about potatoes, all 4,000 plus varieties! His story about “chuno”, an ancient process of preserving potatoes, is definitely of interest today as we look for ways to feed future generations, and do it organically.

This week’s potato post is a bit more lighthearted, with two recipes for potato salad and a new video shot by my friend, Janet Biehl, late last summer showing two ways to make potato salad. My stepmother, Judith Jones, and I celebrate the differences between the French method and the American. If you’re thinking of a side dish to go with the roast lamb, ham or prime rib you're serving for Easter dinner, one of these classic salad recipes may be just the thing!

Grey Line 

POMMES DE TERRE A L'HUILE
French Potato Salad
from Mastering the Art of French Cooking by Julia Child 

For about six cups

2 lbs. “boiling” potatoes (8 to 10 medium potatoes)
A 3-quart mixing bowl

Scrub the potatoes. Drop them in boiling salted water to cover, and boil until the potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in the mixing bowl.

4 Tb dry white wine or 2 Tb dry white vermouth and 2 Tb stock or canned bouillon
2 Tb  wine vinegar  or 1 Tb lemon juice
1 tsp prepared mustard
¼ tsp salt
a small bowl and wire whip
6 Tb olive oil
Pepper
Optional: 1 to 2 Tb minced shallots or green onions

Pour the wine or vermouth and stock or bouillon over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids. 

Beat the vinegar or vinegar and lemon juice, mustard, and salt in the small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste, and stir in the optional shallots or onions. Pour the dressing over the potatoes and toss gently to blend.

2 to 3 Tb chopped mixed green herbs or parsley

Serve them while still warm, or chill. Decorate with herbs before serving.  

Grey Line

MY GRANDMOTHER'S POTATO SALAD
A Very Midwestern American Potato Salad
By Bronwyn Jones Dunne 

Serves 4-6 people

6 large boiling potatoes
4 large eggs
1 medium cucumber
1/2 large white onion
Kosher Salt to taste
Freshly ground pepper
1 – 1 ½ cups mayonnaise (I always use Hellman’s)
6 radishes, cleaned and trimmed
2 Tb chopped chives or parsley 

Boil the potatoes and eggs together (taking the eggs out after 4 minutes and the potatoes after they are soft enough to be pierced with a knife but not so soft that they begin to break apart), or boil in separate pans. 

Drain and begin to peel as soon as you can handle them. Cube the potatoes and eggs and place in a bowl. Wash the cucumber. Slice off the top and bottom and cube the cucumber adding it to the potatoes and eggs in the bowl.  Peel and trim the onion. Slice in half and cube half the onion. Add the cubed onion to the bowl. 

Sprinkle the kosher salt and grind the pepper over the vegetables in the bowl. Add the mayonnaise and turn it into the potato mixture making sure that all the vegetables are covered with a thick coating of the mayonnaise. Potatoes soak up a lot of liquid so make sure you have enough mayonnaise. Tasting, at this point, is the only way to be sure you have the right amount of seasonings

Wash and trim the radishes, slicing off the top and bottoms and cutting into all four sides to form “petals”. Set aside covered with cold water. Wash and finely chop the chives or parsley. Set aside for the final presentation.

If you are going to serve the potato salad at the table, choose a decorative bowl and spoon the salad into the bowl. Sprinkle the chopped parsley or chives over the salad. Place the radish “rosettes” on top of the vegetable and mayonnaise mixture. (You may also want to decorate with washed and trimmed lettuce leaves around the edge of the salad.) 

Grey Line

Click here to watch a new video shot by my friend, Janet Biehl, late last summer of Judith and I demonstrating these two potato salad recipes.

A Bientot,

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" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "potato-salad-two-ways" ["to_ping"]=> string(0) "" ["pinged"]=> string(75) " http://inthekitchenwithbronwyn.com/blog/video-of-bronwyn-dunne-at-brynteg/" ["post_modified"]=> string(19) "2013-08-09 16:29:50" ["post_modified_gmt"]=> string(19) "2013-08-09 16:29:50" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=2218" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "3" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(stdClass)#233 (16) { ["term_id"]=> &int(3) ["name"]=> &string(7) "recipes" ["slug"]=> &string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> &string(0) "" ["parent"]=> &int(0) ["count"]=> &int(19) ["filter"]=> string(3) "raw" ["cat_ID"]=> &int(3) ["category_count"]=> &int(19) ["category_description"]=> &string(0) "" ["cat_name"]=> &string(7) "recipes" ["category_nicename"]=> &string(7) "recipes" ["category_parent"]=> &int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(4) { [0]=> &object(stdClass)#69 (15) { ["comment_ID"]=> string(5) "50775" ["comment_post_ID"]=> string(4) "2497" ["comment_author"]=> string(11) "Leni Corwin" ["comment_author_email"]=> string(20) "leni@trgstaffing.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "138.229.213.57" ["comment_date"]=> string(19) "2014-09-08 17:49:17" ["comment_date_gmt"]=> string(19) "2014-09-08 17:49:17" ["comment_content"]=> string(101) "Bronwyn, do you happen to have the non-gluten-free recipe that they usually serve in the restaurant ?" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(72) "Mozilla/5.0 (Windows NT 6.1; WOW64; rv:31.0) Gecko/20100101 Firefox/31.0" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" } [1]=> &object(stdClass)#68 (15) { ["comment_ID"]=> string(5) "50781" ["comment_post_ID"]=> string(4) "2497" ["comment_author"]=> string(7) "Bronwyn" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.184.27.176" ["comment_date"]=> string(19) "2014-09-08 17:59:16" ["comment_date_gmt"]=> string(19) "2014-09-08 17:59:16" ["comment_content"]=> string(188) "Leni, This is exactly the recipe they seerved when I was there. It was given to me by the staff when I asked for it. If there is another one, I don't have it. Would love to know more...." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(117) "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_9_4) AppleWebKit/537.78.2 (KHTML, like Gecko) Version/7.0.6 Safari/537.78.2" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "1" } [2]=> &object(stdClass)#66 (15) { ["comment_ID"]=> string(5) "51234" ["comment_post_ID"]=> string(4) "2497" ["comment_author"]=> string(11) "Leni Corwin" ["comment_author_email"]=> string(20) "leni@trgstaffing.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "138.229.213.57" ["comment_date"]=> string(19) "2014-09-09 15:40:10" ["comment_date_gmt"]=> string(19) "2014-09-09 15:40:10" ["comment_content"]=> string(298) "Thanks so much for getting back to me Bronwyn. Do you happen to know how many pancakes your recipe makes? Also, a friend just sent me the recipe for the non-gluten free recipe, but it does not indicate how many pancakes the recipe makes. Would you like a copy of the non-gluten-free recipe ?" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(72) "Mozilla/5.0 (Windows NT 6.1; WOW64; rv:31.0) Gecko/20100101 Firefox/31.0" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(5) "50781" ["user_id"]=> string(1) "0" } [3]=> &object(stdClass)#74 (15) { ["comment_ID"]=> string(6) "175763" ["comment_post_ID"]=> string(4) "2497" ["comment_author"]=> string(9) "Maria Paz" ["comment_author_email"]=> string(18) "maripazn@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "114.108.227.67" ["comment_date"]=> string(19) "2015-04-12 13:27:54" ["comment_date_gmt"]=> string(19) "2015-04-12 13:27:54" ["comment_content"]=> string(154) "Hi Leni, I had those pancakes in Twin Farms way back in 1998 and they were delicious. Can you share the non gluten free recipe. Many thanks! Maria" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(65) "Mozilla/5.0 (Windows NT 6.1; rv:37.0) Gecko/20100101 Firefox/37.0" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(5) "51234" ["user_id"]=> string(1) "0" } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(stdClass)#69 (15) { ["comment_ID"]=> string(5) "50775" ["comment_post_ID"]=> string(4) "2497" ["comment_author"]=> string(11) "Leni Corwin" ["comment_author_email"]=> string(20) "leni@trgstaffing.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "138.229.213.57" ["comment_date"]=> string(19) "2014-09-08 17:49:17" ["comment_date_gmt"]=> string(19) "2014-09-08 17:49:17" ["comment_content"]=> string(101) "Bronwyn, do you happen to have the non-gluten-free recipe that they usually serve in the restaurant ?" 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Can you share the non gluten free recipe. Many thanks! Maria" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(65) "Mozilla/5.0 (Windows NT 6.1; rv:37.0) Gecko/20100101 Firefox/37.0" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(5) "51234" ["user_id"]=> string(1) "0" } } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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3 Responses to “Potato Salad Two Ways”

  1. Wonderful, Bronwyn! Who doesn’t love potato salad? I shall try both of these. I agree, Hellman’s is the go to mayo for me too (unless making homemade.)

    Last night I did a Vietnamese nuoc sauce over rice noodles, salad and fresh filet of grouper on top. Fresh mint is a must with Vietnamese food! I wonder if you’re thinking of including any Asian style recipes? These days I find myself drawn more and more to Asian cooking. And Vietnamese cuisine has the wonderful French influence!

    Just a thought.
    Your fan,
    Carole Bugge
    aka C.E. Lawrence

  2. Warren says:

    Maaaaaaaaan Thats awesome

  3. […] Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes […]

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