amuse bouche
Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan
Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen
The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook
Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan
Egg White Casserole with Sweet Potato Crust
Served with fresh avocado and pea shoots
Egg White Casserole with Sweet Potato* Crust
Corrie’s notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they’re all like this, I’m in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn’t add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn’t add milk)
16 oz low-fat cottage cheese (I didn’t add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand – simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don’t cover while cooling, or the steam will make your potatoes mushy!
Posted: 4-1-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"]
Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#288 (24) { ["ID"]=> int(4239) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-05-20 08:00:18" ["post_date_gmt"]=> string(19) "2017-05-20 08:00:18" ["post_content"]=> 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
" ["post_title"]=> string(52) "Sautéed Fiddleheads in Butter with Lemon and Garlic" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(51) "sauteed-fiddleheads-in-butter-with-lemon-and-garlic" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-05-28 16:40:32" ["post_modified_gmt"]=> string(19) "2017-05-28 16:40:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4239" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(4750) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-04-01 06:23:35" ["post_date_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content"]=> string(3947) "[caption id="attachment_4754" align="aligncenter" width="520"] Served with fresh avocado and pea shoots[/caption]
Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "egg-white-casserole-with-sweet-potato-crust" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-01 06:23:35" ["post_modified_gmt"]=> string(19) "2018-04-01 10:23:35" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4750" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#282 (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(24) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(24) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) } SUBSCRIBE TO THIS BLOG’S FEEDLeave a Reply
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Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever
Ingredients:
3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
8 ounces cippolini onions
1 pound button mushrooms, cut in half
16 oz package frozen artichoke hearts, defrosted and quartered
1/2 cup dry white wine
1 1/2 cups chicken broth
2/3 cup dijon mustard
1 bay leaf
Method:
Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides.
Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate.
Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts.
Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine.
Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender.
Season with salt and pepper before serving.
Blogger’s notes:
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you’ll be grateful for the tasty meal you come home to!
- This was not a photogenic meal…pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Posted: 2-4-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#288 (24) { ["ID"]=> int(4239) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-05-20 08:00:18" ["post_date_gmt"]=> string(19) "2017-05-20 08:00:18" ["post_content"]=> 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
" ["post_title"]=> string(52) "Sautéed Fiddleheads in Butter with Lemon and Garlic" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(51) "sauteed-fiddleheads-in-butter-with-lemon-and-garlic" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-05-28 16:40:32" ["post_modified_gmt"]=> string(19) "2017-05-28 16:40:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4239" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
2 responses to “Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever”
Leave a Reply
Winter Root Soup – Nourishing Traditions
Yummy vegetables before blending!
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger’s notes:
- Don’t fret if you can’t find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don’t have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Posted: 2-4-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#288 (24) { ["ID"]=> int(4239) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-05-20 08:00:18" ["post_date_gmt"]=> string(19) "2017-05-20 08:00:18" ["post_content"]=> 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
" ["post_title"]=> string(52) "Sautéed Fiddleheads in Butter with Lemon and Garlic" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(51) "sauteed-fiddleheads-in-butter-with-lemon-and-garlic" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-05-28 16:40:32" ["post_modified_gmt"]=> string(19) "2017-05-28 16:40:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4239" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4685) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:07:28" ["post_date_gmt"]=> string(19) "2018-02-04 13:07:28" ["post_content"]=> string(1911) "[caption id="attachment_4687" align="aligncenter" width="520"] Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Leave a Reply
Soooo Many Momos
Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering “what the heck is a momo,” watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: “How many momos have you eaten?” and “Let’s make more momos” and “More momos, please!”
Our patient teacher, Anup
How to Make Momos:
Momos:
1 1/2 lb Ground pork (or chicken or turkey)
A generous handful of freshly chopped cilantro
1 Finely chopped yellow onion
3-4 Garlic cloves
1 Finely chopped scallion
Salt & pepper to taste
Round wonton wrappers
Momo Sauce:
2 1/2 C. fresh cilantro
1 Tbsp lemon juice
1 Tbsp toasted sesame seeds
1/4 tsp cayenne pepper
8 Trimmed scallions
Salt & pepper to taste
Method:
Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4″-1/2″ folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
Posted: 9-2-2017
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#288 (24) { ["ID"]=> int(4239) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-05-20 08:00:18" ["post_date_gmt"]=> string(19) "2017-05-20 08:00:18" ["post_content"]=> 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
" ["post_title"]=> string(52) "Sautéed Fiddleheads in Butter with Lemon and Garlic" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(51) "sauteed-fiddleheads-in-butter-with-lemon-and-garlic" ["to_ping"]=> string(0) "" ["pinged"]=> string(101) " http://inthekitchenwithbronwyn.com/blog/new-guest-writer-welcome-corrie-to-the-green-mountain-state/" ["post_modified"]=> string(19) "2017-05-28 16:40:32" ["post_modified_gmt"]=> string(19) "2017-05-28 16:40:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4239" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(4394) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-09-02 08:00:20" ["post_date_gmt"]=> string(19) "2017-09-02 08:00:20" ["post_content"]=> string(4785) "Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#282 (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(24) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(24) ["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(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } } SUBSCRIBE TO THIS BLOG’S FEED2 responses to “Soooo Many Momos”
-
Kellie Kutkey says:
Mmmmm! Many much Momo’s. . . Nom nom nom ?
-
Corrie Austin says:
Oh my goodness! I was thinking the same thing hahahaha! But no one else would get it….
Love you!
-
Leave a Reply
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
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new 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.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
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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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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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Many much Momo's. . . Nom nom nom ?" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208554]=> object(WP_Comment)#298 (18) { ["comment_ID"]=> string(6) "208554" ["comment_post_ID"]=> string(4) "4394" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2017-09-05 10:53:41" ["comment_date_gmt"]=> string(19) "2017-09-05 10:53:41" ["comment_content"]=> string(99) "Oh my goodness! I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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Many much Momo's. . . Nom nom nom ?" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208554]=> object(WP_Comment)#298 (18) { ["comment_ID"]=> string(6) "208554" ["comment_post_ID"]=> string(4) "4394" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2017-09-05 10:53:41" ["comment_date_gmt"]=> string(19) "2017-09-05 10:53:41" ["comment_content"]=> string(99) "Oh my goodness! I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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I was thinking the same thing hahahaha! But no one else would get it.... Love you!" 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I want to harvest them next spring. . . You make them look AMAZING
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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!
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Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
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Got some chicken thighs to try this out with.
Dad,
Did you try the recipe yet? How did it turn out???
Also, did you struggle to find “borth” at the grocery store? heh heh heh…
Love you,
Corrie