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.
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
Sautéed Fiddleheads in Butter with Lemon and Garlic
In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.
Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don’t come with that other, rather awkward, side effect of asparagus we all know about…
I bought my fiddleheads at Lantman’s in Hinesburg for $7.99/lb. The cost alone is enough to inspire you to do your own wild fern foraging. If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.
They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
Posted: 5-20-2017
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Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about…
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They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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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string(2998) "A Delicious & Health-Conscious Version of the Great American Classic
With thanks to Tom Zetterstrom
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.
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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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
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
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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string(2099) "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 >
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,
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string(4794) "In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.
Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about…
I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb. The cost alone is enough to inspire you to do your own wild fern foraging. If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.
They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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A Recipe for the Holidays from Shelburne Farms
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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Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about…
I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb. The cost alone is enough to inspire you to do your own wild fern foraging. If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.
They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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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string(2998) "A Delicious & Health-Conscious Version of the Great American Classic
With thanks to Tom Zetterstrom
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.
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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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
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
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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string(2099) "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 >
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,
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string(2853) "
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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SUBSCRIBE TO THIS BLOG’S FEED
3 Responses to “A Recipe for the Holidays from Shelburne Farms”
-
Lovely post as always, Bronwyn! I always so enjoy reading your site – this may be a recipe I have to try. ( :
-
My mouth is watering! Ginger and chili peppers will surely elevate this recipe from the ordinary! Best, Christine
-
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
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.
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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string(4794) "In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.
Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about…
I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb. The cost alone is enough to inspire you to do your own wild fern foraging. If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.
They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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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string(2998) "A Delicious & Health-Conscious Version of the Great American Classic
With thanks to Tom Zetterstrom
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.
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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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
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
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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string(2099) "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 >
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,
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string(2998) "A Delicious & Health-Conscious Version of the Great American Classic
With thanks to Tom Zetterstrom
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.
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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3 Responses to “The “Zetterburger” Recipe”
-
[…] 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. […]
-
What a concept! I am going to try it without the egg to see if it holds together before it gets to my mouth!
-
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
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
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
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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string(4794) "In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.
Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about…
I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb. The cost alone is enough to inspire you to do your own wild fern foraging. If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.
They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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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string(2998) "A Delicious & Health-Conscious Version of the Great American Classic
With thanks to Tom Zetterstrom
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.
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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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
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
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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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 >
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,
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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
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
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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string(421) "[...] 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. [...]"
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SUBSCRIBE TO THIS BLOG’S FEED
2 Responses to “Homemade Fresh Mozzarella Recipe”
-
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!
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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string(4794) "In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.
Fiddleheads are one of the first symbols of Spring for Vermonters. I recently enjoyed my first experience with them, and oh my, what a treat! With a lightning fast harvest, these little gems can disappear before you know it. Get them while you can! Both beautiful and delicious, they are an excellent addition to any meal. With a nutty and mellow flavor, fiddleheads are reminiscent of asparagus. However, their interior is more firm than asparagus, and they don't come with that other, rather awkward, side effect of asparagus we all know about…
I bought my fiddleheads at Lantman's in Hinesburg for $7.99/lb. The cost alone is enough to inspire you to do your own wild fern foraging. If you decide to go on your own, take an experienced guide for your first couple of ventures, as there is a poisonous lookalike you don’t want to eat.
They are naturally covered with a brown, papery coating. This brown material is the cocoon from which the ferns emerge like little butterflies. It is easy rinsed off with water. I filled a bowl with water and gently rubbed the fiddleheads between my hands to break them free. I decided to go simple with butter, garlic, and lemon; a preparation that celebrates the flavor while also being very difficult to NOT enjoy.
Ingredients:
3/4 lb Fiddleheads
1 1/2 Tbsp Butter
3-5 Cloves of Chopped Garlic
1 Lemon sliced into 1/4 inch discs
Salt to taste
Pepper to taste
Preparation:
Prepare your fiddleheads by rinsing off the brown casing. They do not require any cutting or slicing. Melt the butter in a saucepan over medium heat. Once heated, add the garlic and sautée for two minutes, stirring regularly. Add the ferns and cover for 5-7 minutes, stirring occasionally. Add half the lemon wheels, salt, and pepper. Stir occasionally for another 3-5 minutes or until they turn into a slightly dull shade of green. Serve immediately and top with remaining lemon wheels as garnish. ENJOY!
I served mine with roasted sweet mama squash and pork tenderloin, washed down with a delicious and local Mountain Ale by The Shed brewery.
Until next time,
Corrie Austin
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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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string(2998) "A Delicious & Health-Conscious Version of the Great American Classic
With thanks to Tom Zetterstrom
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.
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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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
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
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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string(2099) "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 >
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.
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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,
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Click here to see my Shangri-La post for details about the weekend at which I was the guest curator >
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.
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4 Responses to “Twin Farms’ Gluten-Free Soufflé Pancake Recipe”
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Leni Corwin says:
Bronwyn, do you happen to have the non-gluten-free recipe that they usually serve in the restaurant ?
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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….
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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 ?
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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
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I want to harvest them next spring. . . You make them look AMAZING
For a new Vermonter you’re definitely taking to the local cuisine in and engaging way. I love the recipe and the photos are terrific! Can’t wait to see what your next food adventure will be….Thanks, Corrie!