Wednesday, June 24, 2009

More about gardens...

Ok, I am feeling like a proud parent here.
I can't resist.
I can't hold back.
It's my garden!
That's right, my own personal kitchen garden. "Kitchen Garden" seems like a good name, it defines it from the rest of the flora around the house. And, after all it is a garden for the kitchen, right?
What you can see (and can't) is:
Mesclun
Spinach
Eggplant
Cauliflower
Tomatoes
Basil
Cilantro
Onions
Zucchini
Cucumber
Husk Cherries
Sage
Thyme
Oregano
et al herbs
Kiwi (Behind the house, not pictured)
Not bad huh?

Now, I know it might not look like much now, but it is still pretty early here in Vermont. So, you wait and see, it's going to be a good season, I know it.

Tuesday, June 23, 2009

The Gardens...

Here's quick little post for you. I just wanted to give you an update on the world here in Vermont. I haven't been posting much lately, and of course I started posting in the "dead" of winter. Well, winter is over, very over, and the gardens in Vermont look amazing. We are currently in the middle of one of the best strawberry seasons in recent memory. Here are some quick little video clips of the gardens here at the Round Barn, I shot on my Vimeo Flipcam, nice and easy to use but the quality isn't exactly Hollywood.

Here is a little description of what you'll see here: In the first video you'll find potatoes, many varieties, and then under the white cover is all fall and winter squashes, after that in the fenced in area you'll find all the lettuces, spinach, kale, basil, tomatoes, broccoli... of course all Certified Organic.
The smaller garden has more of the same but in different stages, and maybe a few other things there, see what you can pick out.


Saturday, May 30, 2009

Have I got a Tweet deal for you....


most photos here are from @rickerwoodward -Thanks




So, it's been a while. The old (slow) g4 with a broken "A" key doesn't exactly call out, "type on me". Tonight, the little guy spoke up and here I am. I will try to pick words without, you know, the letter.

Just a few weeks ago I got this big idea. Big ideas happen with me pretty often, and I swear they are all winners, really amazing ideas, but alas not everyone will concur with my constant little inspired plans. This time, I think it was either really good or they just had no clue what I was talking about, and I tricked them.

I felt this uncontrollable urge to hold a tweetup. Tweeter, Twitter what are these funny words...

In Just under 3 weeks I took an idea, to completion. I had this idea that social networking is a powerful community builder, but it was still either on a non professional level or the overly tech-savvy website builder with CPU-envy. I began to think, how cool would it be to bring together the techie with say, farmers and restaurateurs and just people who are "foodies" for a night? What if the people that work so hard to maintain the rural Vermont landscape and keep farming alive meet the people that are working towards advancing Vermont's technology fields. This was my goal. I think it went pretty well.

here is the text from the e-vite distributed nearly exclusively on twitter:

The Vermont Locavore Tweetup is an opportunity to meet face to face the people behind the Tweets! Foodies to Farmers, Artist to Legislators everyone is on Twitter! Enjoy an evening with local foods, music and participate in seminars, win prizes and general discussions on where Twitter may go. Even if you just would like to learn you are welcome.

Vermont Techno-Foodies Unite!

Yes, you know you are one. Vermont is full of them and it just might be the future of our state. Let's all come together Wednesday, March 27th for a night of discussion, workshops, music, prizes, fun and of course food!

Aside from techno-foodies there is going to be a guy who is riding his bike across country tweeting along the way, some people that drove a Ford Fiesta nearly around the world, there will be sign makers, webby people, innkeepers, slackers, students and everyone in between. This is truly going to be a unique evening.

Please register and rsvp
(we want to be able to accommodate everyone)
if you do not rsvp I ask you bring a bag of non-perishable food or at least 10 dollars I will donate to the local food shelf.

Come early if you like there is 4 acres of organic vegetable gardens to stroll, or just come relax anywhere on the 145 acres.

music by:
Phineas Gage

Food by:
American Flatbread
Misty Knoll
Vermont Herb and Salad
Hartshorn Farm
Vermont Yak Co.
Defreest Farm Beef

PRIZES!!
Cooking Class for 2 from The Store
Gourmet Basket of food and cooking gadgets from The Store
9 book library from Chelsea Green
Speakers from Smalldog Electronics
iPod accessories kit from Smalldog Electronics
America 24/7 book from from Smalldog Electronics
Coffee Goods from Green Mountain Coffee Roasters
2 Tickets to the A Taste of the Valley
and more.... WOW!

Tweeting Stations by:
Smalldog Electronics

Seminar by:
Chelsea Green

Sustainable sewing demo by:
The Bobbin Sew Bar and Lounge

and soo much more...



for directions please visit http://www.theroundbarn.com/directions.htm
There will be a really "Tweet" deal on rooms at our Inn, inquire for the rate.

thanks, and see you soon!

Charlie
roundbarnfarm on twitter


Check out the pics and the links about the tweetup below.


This is the crowd watching the demo on sustainable sewing given towards the end of the evening, they were awesome, really sewing has never been so cool. http://thebobbin.com/
The next picture down is a 2011 Ford Fiesta, yes 2011. It is part of a special project by Ford nd driven by two Vermonters, the car had just finished a big cross-country trip just a few hours before arriving at the Tweetup. Check out Fiestavus here: http://www.fiestavus.com/



The Great Vermont Locavore Tweetup
check these out, Brian has some great pictures to give you a feel for the night.


The Tweetup Song!

Follow Nathan
Valley Reporter
Brian's Pictures
Jesse's Twitter Presentation
Vermont Commons 1
Vermont Commons 2
The Dinner Hour
Rachel's Blog
Valley Futures
Burlington Free Press
Seven Days
Blellow event listing
RickerWoodward Blog

Monday, March 30, 2009

Iron Kids






This past weekend I went up to the Vermont Jr. Iron Chef Competition. Maria, my friend and a former intern at the Round Barn Farm was volunteering with one of the teams. This was only the second year the competition took place, though I see great potential for the future (I really was jealous that nothing like this existed when I was in school). The teams were judged on a few categories but all needed to use local products and make recipes that could be replicated in a school cafeteria. Things really have changed. Bye bye fish sticks and boiled hamburgers.
I didn't wait to see who the winners were that day, but here are the results as sent me in an e-message from Maria, but really congratulations to all the kids for doing the work!

"BHS/Healthy City recipe was Polenta Pizza with Curried Winter Harvest Hash. The local ingredients were butternut squash (prepared), cheddar cheese, celeriac and cornmeal (and maybe the potatoes, too ... not sure).

CVUHS Redhawks won Most Creative with their apple pizza and Twin Valley HS in Wilmington won Best In Show with Huevos M??? (Something ... Read More involving eggs and corn tortillas, but I couldn't hear over the crowd. They were the team with the decorations and sombreros at one of the corner tables). The pizza concept is apparently a good one for cafeterias ... go figure! :-)"

and by the way, Maria's team was the first one listed there (and pictured with the pink bandannas) - BHS - Nice Job!!

I think I can see a Round Barn Team next year....

Sunday, March 29, 2009

Good as Gould



Tonight, I stopped by my neighbors, which is different then "the people that live next door", I think in Vermont, neighbor has a bit of a different meaning. While out taking a trip to town, I stopped at Keith Gould's Farm a few miles from my house. He named the Farm after the Vermont state bird, the Hermit Thrush. Keith has had the Hermit Thrush Farm since 1976, a bit of a gentleman farmer (he was a professor of english until he retired a few years ago), Keith has maple, and honey (if you're lucky enough). I saw the big white clouds of steam and smoke billowing from the shed and decided I needed to participate in the old Vermont tradition and pick up some fresh maple syrup. Keith, set me up with a nice warm jug of grade A dark (I wanted B, but he insisted I try it, we'll see, so far -it's pretty sweet. He has 1000 trees tapped and from what I'm told you can get a half gallon from each tree, Keith said he has already made about 150 gallons. "it's been a great season", Keith said. Keep up the good work Keith, and I am going to try not drinking all the syrup!

Monday, March 16, 2009

Snap Shots





Ok, so it's a busy week and I feel a bit funny about it, but this posting is just going to be snap shots. You see, we have a really nice wedding this weekend, then the next night we have the Green Mountain Opera Gala, sold out, and I hear we are over 200 people! I decided that since the opera is The Marriage of Figaro, we would honor Mozart with an Austrian menu. There will be pumpkin seed oil, Schnitzel, Spaetzle, and Liptauer. Dessert was easy (well, easy to pick) everyone will be sharing platters of Apple Strudel, Sachertorte, and Fig Linzertorte.

The Round Barn Farm will be filled with the sounds of music this weekend, and to prepare I actually, well practiced. I decided to "test" the recipes at home over the last few days. Here are a few snap shots of the test.

Wednesday, March 11, 2009

Right into Summer

So, this is what I made for our guests this morning it the inn. Though, it is still winter in Waitsfield, these Vermont grown tomatoes brought a touch of summer to the Round Barn farm.
This is a Egg Stuffed Tomato with Carmelized Onion and Chevre, there is Yak Sausage, Spinach, Basil Pesto, and Roasted New Potatoes. The spinach and potatoes were the only items that were not "local". We also had Cider Donuts, and Pear Claflouti. It was like autumn into winter, and then the entree was right into summer.

Saturday, March 7, 2009

Everything's Coming Up Sprouts!




This past weekend Robin McDermott and I did a cooking Demo at the Flower Show in Essex (that's up in the Burlington area, if that helps). I was very nervous, when we arrived I was very surprised to see that the demonstration area was right smack dab in the center of the show! However, once we got started, it went very well, and pretty quick. Robin's work with the Localvores and of course her radio show has made her a natural in this type situation and as she said, "I really just love the opportunity to teach someone something", and she did indeed.

I made Paella -Vermont style and Robin talked about growing sprouts and microgreens all year, right in your own home.
Here's my recipe for the dish I made at the show, and though, it might not be a Round Barn wedding "staple" dish, it certainly would make a great dish for smaller rehearsal type event or family reunion, etc.

Paella - Vermont Style
With Grilled Tomatoes, Butternut Squash, Misty Knoll Chicken and Vermont Yak Sausage

Perhaps the most famous of Spanish dishes, perfect for entertaining or a simple family dinner. This version has a Vermont twist, with a squash soffrito, Yak sausage and local tomatoes. Whether cooking on the grill or filling the house with the warm scents of the smoked paprika – saffron rice all winter long, your going to love this dish.

Ingredients:
2 pounds cut up Misty Knoll Chicken parts
2 pounds Yak Sausage
8 each Tomatoes, cut into wedges
4 each Tomatoes halved, cored, seeded, and run through a food mill
¼ cup Olive oil
1/8 cup (heaping) Pimenton
4 each Garlic cloves, minced
1 ¼ quarts Spanish Onion, diced
1 ½ quarts Butternut Squash
3 each Red Bell Peppers, cut into ½ inch strips
pinch of Saffron
1 quart Rice
2 ½ quarts Chicken Stock or Water
3 cups peas (optional)
To Finish:
Juice of a lemon
Olive oil
Flat Italian Parsley, rough chop
Maldon Sea Salt

• Grill or sear (in the paella pan) the chicken, sausage, and the tomato wedges. Reserve for later.
• Place the paella pan over medium/high heat with olive oil, when the oil is hot add onion, garlic and the peppers. Cook for about 2 minutes, or until the onion becomes translucent.
• Add the rice, and the butternut squash, toss with the vegetables. Add the pimenton saffron and add the tomato puree and 2 quarts of the stock. Stir a few times while the mix comes to a simmer. Reduce the heat and allow to simmer slowly, place the chicken, sausage, and the tomatoes around the top pushing them in slightly. Cover with foil. Continue cooking the paella for about 15 minutes, checking the rice for doneness add the remainder of the stock if needed.
• Once rice is cooked, allow the rice begin to stick to the bottom of the pan, and toast/crisp to give a nutty aromatic flavor to the rice. Remove the pan from the heat once you achieve optimum nutty flavor so the rice will not burn.
• Chop the washed parsley and sprinkle over top of pan. Squeeze the lemon over, straining the seeds away. Drizzle olive oil around, sprinkle sea salt and serve.

Monday, March 2, 2009

Beyond a Doubt

Andrew, Sam, Spencer, Brendan 2/28/09

Yes, it's so very wrong, dangerous, maybe even disrespectful. An example of "do not try this at home". Crazy. Nuts. Yes, I know it's wrong, and I also know that, beyond a doubt - it's a great shot!

Monday, February 23, 2009

Anywhere, Anytime, Anyhow



Here is a quick little recipe for you.
These are really perfect on a Sunday afternoon, you know when it is snowing just hard enough you never leave the house (or the Inn), they're great with a cup of tea. By the way, next time your here with us at the Round Barn, be sure and visit my friend John over at Vermont Liberty Tea, his tea shop is on the way to food alley on route 100 in Waterbury. He is always good for a cup of tea, some chat, and the light conversation will leave you an expert in tea-ology. Enough about tea, and John. Let's get back to this perfect recipe. I say they're perfect for a Sunday, I say they're perfect for a afternoon, I even said, "great with tea", well I lied. They are indeed perfect anytime, anywhere... anyhow.

Lemon Ginger Sugar Cookies

These are so simple and just so delicious. The simple flavors, just seem natural and pure. Andrew my sous-chef likes to bake them till they are really brown, though I don't like the look and consistency as much they really take on some caramelized and nutty flavors (so, if you leave them in a bit too long, don't worry).

2 1/2 cups A.P. King Arthur Flour
3/4 cup Sugar
1/2 tsp Kosher Salt
1 cup unsalted Cabot Butter
1 cup Crystallized Ginger finely chopped
3/4 tsp Vanilla
Zest 2 medium Lemons


Cream sugar and butter in the bowl of an electric mixer, using the paddle attachment.
Slowly add flour, salt and vanilla. Check the consistency of the dough, it should be moist and pliable, you should be able to form it in your hands, but it will not stick to your hands.
Add the ginger and the zest, finish mixing.
Form the dough into 1 inch thick disk, wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 300 degrees.
unwrap the dough. Flour you coud

Tuesday, February 10, 2009

It Changes Everything


I took that picture a few weeks ago. It is Robert, our maintenance guy, and well, many other things. Here he is getting ready to plow the driveway of the Round Barn, it was snowing inches a minute. Robert is an artist with the plowing, really. His snow piles are like carved abstract statues. I am sure he would tell you, "I'm just keeping the driveway cleared". Though really, it's a work of art.

Today, Robert isn't plowing. We are having one of our annual "thaws". Typically these happen in Vermont in January, like the third or fourth week. This year the thaw is a bit late. I have to say, I like it. The thaw comes at a pretty good time, you see, it changes everything.

Last week was crazy. I spent the week preparing and cooking for a couple of wedding events that were a bit "over the top", "like in the magazines". It was awesome, but it was a bit exhausting. The barn and everyone in it seemed to have gotten a bit turned upside down and for most of the week the weather was pretty cold. When it was over, the weather turned a bit warmer and I treated to an incredible culinary experience at the Green Cup Cafe. The Green Cup is really about as good as it gets, and is close to my house, and even closer to the Round Barn Farm, like less than 2 miles,right on Bridge Street, in downtown Waitsfield. Leaving the Green Cup that night, I felt satisfied, renewed, and comfortable in the mid-winter thaw.

Life is back to normal now at the Round Barn. Robert is awaiting the next snow fall which is due tomorrow, to create his snow pile sculptures. I'm getting ready for the next event. But, I have to tell you over the past week, I have been really going crazy not being able to share with you my dinner of choice lately. I have been really "into" pimenton, or smoked Spanish paprika. I have been making this stew or ragout for a while now, I don't know what to call it, it's French, Spanish, and Vermont-y. The flavors are smokey, earthy, a bit of tangy-sweetness, cool, hot, crunchy salt, it's got it all. One of the key touches to this dish is the crunchy salt, if you don't have this, you need it; I am going to endorse two brands here, because they deserve it and there just is no other. Diamond Kosher salt for seasoning in the cooking process and Maldon Sea Salt for finishing, trust me - you'll love it and you're Gonna love this:
I almost forgot, this is a vegetarian dish, I almost forgot because you really won't think of it, it's perfect.

Root Vegetable Stew with Pimenton and French Lentils
Or Smokey Lentil Stew with Root Vegetables
serves 2 people with leftovers

3/4 cup Du Puy Lentils
2 Cloves Garlic smashed
a few sprigs of fresh earthy herbs, or just the stems of herbs like rosemary, thyme, parsley
enough Kosher salt

Inspect the lentils for stones or anything foreign. Place all the ingredients in a 2 quart sauce pot with water the pot about half filled with water. Season the water with the salt, making it just salty. Bring to a simmer and keep at a simmer over medium heat, cooking slowly and gently. You're going to cook the lentils for about 20-30 minutes, until they are tender but still solid. While they are simmering, start your stew;

1/2 Large Spanish Onion diced
4-5 cloves Garlic sliced
2 each Parsnips
2 each Carrots
1/4 - 1/2 Eggplant diced skin and meat, no seeds
6 each Crimini Mushrooms
Olive oil for sauteing
4 sprigs Parsley, small stems ok, roughly chopped
8 ounces Canned Tomatoes, rough chopped
1 Lemon, juiced
1 cup Vegetable Stock
3-4 ounces Sour Cream


Wash, don't peel your carrots and parsnips, cut them into uniform 1/2 inch pieces, either whole rounds or halves. In a 10 inch saute pan add the onion garlic and the carrot and cook over medium heat. Cover. Once the onion has become translucent, about 5 minutes. Add the parsnips and cook for another minute or two. Add the pimenton then add the mushrooms and the eggplant cook for about 5 minutes add the tomatoes, toss and squeeze the lemon, and throw in half of the parsley, then add 1 cup vegetable broth, add salt, freshly ground pepper, Continue cooking until the vegetables are cooked perfectly. Add the lentils and mix in. Spoon the stew into a bowl or plate, sprinkle remaining parsley and a spoonful of sour cream, finish with the Maldon salt.

That's my story for now, come see Roberts newest snow plow sculptures. I hope you try some lentils and pimenton and remember Cook from your heart, it changes everything.


Tuesday, January 27, 2009

What Goes Around...

I snapped the above picture as I rounded the crest of the gap on my way to the Round Barn to cook breakfast, it was just the most amazing sunrise, really. The picture (as they never do) just doesn't do it justice. Now, I would love to tell you this was the inspiration for the recipe in this little blog entry, but the only coincidence, or similarity they share is that they both are round. Here my inspiration was based on a craving for something warm, comforting and familiar.

Every fall in Vermont the orchards come alive, and apple picking season begins. The orchards are always welcoming, bustling, and filled with apple pies, cider, and of course donuts. I say "of course donuts" like it's a rule, or a law, well it should be and that law would require them all winter long. Here is my mid-winter cider donuts.

Apple Cider Donuts

My mother always had those donut cutters, you know, metal with a smaller cutter on the inside that with a little twist you could remove it. I don't own one, but I have tons of cookie cutters that allow me a bit of a change on the standard donut size and shape. However, my mothers cutters may just come up missing one day, sorry mom.

4 cups apple cider - reduced to 1 1/2 cups
2 packages active dry yeast
1 1/2 cups milk, warmed
3 1/2 cups King Arthur flour
4 oz Cabot butter softened
6 egg yolks
4 tablespoons maple sugar
couple scrapes of nutmeg
nice pinch of kosher salt


First, reduce your cider from 4 cups to 1/1/2 cups. Allow to cool to about 100- 110 degrees. Mix in the bowl of an electric mixer - the cider with warm milk and add the yeast, allow to get foamy, about 5 minutes or so. Then add butter, eggs, maple sugar, salt and nutmeg, and mix.
Crack eggs in a separate bowl and add to the mix. Mix in the flour, the dough will be wet, but will pull away from the bowl. cover with a damp cloth and place in a warm (not hot) place for about an hour. The dough will rise to about twice it's original size.
Heat about 2-3 inches of canola oil to 350 degrees, have some baking soda nearby, frying oil can be dangerous.
On a floured work surface roll out the dough till about 1/2 inch in thickness. Pick out your favorite donut shapes (circles, hearts, maybe even squares. The donuts should be allowed to rise again, slightly for about 10-20 minutes.
Carefully place the donuts in the oil and fry for about 1 minute before turning over, do not fry more than a few donuts at a time, it will cool your oil too fast and it will be difficult to fry your donuts evenly. the donuts should only require about 1 minute on each side. transfer to cooked donuts to a plate lined with a clean dry towel (or paper towels).
Allow to cool and eat!
Or, mix a one cup of confectioners sugar with just a few ounces of cider to form a thick icing and drizzle over the donuts as I did, or get crazy and just dip them!



I hope you enjoy these donuts, and share them, because what goes around comes around. You'll keep autumn going all year long, and remember, Cook from your heart.

Thursday, January 22, 2009

Saturday, January 17, 2009

Currant-ly Dancing

Do you ever cook for no reason?
Well, obviously it's for a reason, I mean nourishment, right? But, sometimes I find myself cooking on inspiration, or maybe because today is when the first of the new crop is in, or the last day the crop will be harvested. Well, today I cooked something for a few of those reasons, but mostly, because I just love all of the ingredients.


I once heard someone say, "cooking with a recipe is like dancing with an instruction manual, but baking is different". Baking requires a manual, a recipe, some science. Which might be why some people just won't bake. I am a savory cook at heart, give me eggs and potatoes over waffles any day. Though, I like to bake too, and I bake like a dancing fool, holding an instruction manual.
This is what happened today when I found a few special ingredients that inspired me, got me dancing, baking and rewriting the instruction manual.

Almond Cake with Fresh Currants and Caramelized Kumquat-Ginger Glaze

Currants look so fantastic, though flavor-wise, they are a bit like cranberries in their raw form, the almond cake is very mellow, and the glaze is sweet - all together they are spectacular.

1 cup Confectioner’s sugar
2 1/2 cups Almond flour (I make my own by a sprinkle of flour over raw sliced almonds, pulverized in a food processor)
1 1/4 cup King Arthur a.p. flour
16 Egg whites
1 1/4 tsp Baking powder
10 oz Butter
Zest of 2 oranges
Red currants, washed, no stem

for the glaze:
18 (or so) Kumquats, cut in half, pick out visible seeds
2/3 cup Crystallized ginger cut into short julienne
1 Cinnamon stick
1/2 Vanilla bean cut in 1/2 lengthwise
3 cups Orange juice
3/4 cup Sugar
1/2 cup Vermont Maple syrup
1/2 cup Red currants, washed, no stem


Preheat your oven at 350 F.
Melt the butter in a pot.
Sift the flour and sugar separately.
Mix all the dry ingredients in a bowl: flour, almond flour,orange zest, sugar and baking powder
Whisk and add the white eggs mix into dry ingredients
Add the melted butter, mix
Butter cake pans sprinkle a few currants on the bottom of pan
Fill pan with batter
Place more currants on top
Bake for about 30+ minutes or until the cake has set
Remove from the oven and let cool down before unmolding on a cooling rack

For the glaze:
Place all ingredients except currants in sauce pan over medium heat
Simmer and reduce
Once the liquid becomes thick allow to cook further until you get very small rapid bubbles and the sugars begin to caramelize
Immediately, but slowly add about 1 cup of water (you might not need it all) to the sauce mixing in the sauce will be loose, until it cools, and then should be glaze consistency, mix in the currants while the glaze is still hot, once cool, remove vanilla and cinnamon stick.
I had to have some whipped cream with it, I mean how could I not? Lightly sweetened and lightly whipped, perfect. Before I end this, just a note about kumquats, many people don't seem to love them like I do, or actually, I guess they don't really even know how tasty they actually are. Just remember, unlike an orange, it's the skin that is sweet and the inside is not (and the seeds are just not good at all).
Thanks for reading, and whether you cook from inspiration or necessity, if you dance or if you read a manual, just remember to Cook from your heart!

Cabin Fever

The cold is over, I can write again.
Yes, it happens every year, a few days of "did you hear how cold it's going to be?". The cold really had no effect on me writing a new blog entry, but if there was an excuse I suppose that would be a good one. Well, the deep chill ends today, new snow is on the way and winter wonderland resumes.
Here's Rob and Amy getting ready for one of our Moonlight Snowshoe Trips. I snapped this as I was walking into the barn this afternoon. The duo pack up and head out to the cabin, just through the woods across from the Round Barn and begin to prepare. Amy stays at the cabin, Rob takes the snowmobile back to meet the guests at the Inn. Fitted with snowshoes, Rob leads the entourage through the moonlight into the woods. After meandering through the trees, the group will discover the cabin, with fire pit and candles outside and Amy who welcomes the group to go in and gather around the field stone fireplace or the antique cookstove, no electricity, no phones, no stress, just Amy's feast.
It's amazing. Really. I think there will be a "cabin food" entry in the near future, I am quite sure of it.

Wednesday, January 7, 2009

Oh my that's pie!


Snow, snow, snow. We got a Nor'easter today, in fact it is still happening as I write this. We should get a foot of the fluffy white stuff before it is over tomorrow.
Everyday at the Round Barn inn we serve afternoon "snacks", what some inns might call "tea" we prefer to be a bit more relaxed. Every afternoon when the guests are arriving back to the inn from their busy day; whether at the slopes, shopping, or just sight seeing, we love to offer something to come home to. As I mentioned, it was snowing (and still snowing!), so in light of this, I thought, hearty, warm, and comfort food. Now of course don't get me wrong, the snow is great for the snowshoeing, skiers and riders (and everyone else), but this little story is about pie, not snow, not skiing, just pie - chicken pie.

Did I mention it was snowing? I think I also mentioned that I decided I to prepare something a bit heartier for our guests in case of being snowed in (hmmm, sounds pretty good to me), this is when I tell you of the chicken pot pie.
It used to be that dishes like pot pies, stews and the like were a good way to utilize leftovers or lesser used cuts of meat. So, I had some Misty Knoll Chicken legs and thighs, I seasoned them well, seared them, braised them and then I picked the meat, mixed it with some roasted root vegetables, in a rich creamy chicken gravy and let it cool. Next, I made the shell.

2 1/2 cups all-purpose King Arthur flour
1 teaspoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted Vermont butter, cut into small pieces
2 large egg yolks, lightly beaten
5 tablespoons cold water

Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add cold water in a slow, steady stream through feed tube; process until dough just holds together (no more than 20 - 30 seconds). Empty the processor onto counter, and finish kneading the dough by hand using the heal of your hand, do not over handle, and make the dough warm. Shape into a disk about 1 inch thick. Wrap in plastic, and refrigerate at least 1 hour.

Preheat over to 400 degrees. Roll out dough to about 1/8 inch thick (well a bit thicker) Line your sprayed pie dish with the dough. I like to have the dough hang out considerably, so that I can double over (under actually) the crust for crimping it gives a big bold regal like appearance, and when your crust is tasty, why not? Next, you dock the dough, that's where you take a fork and make holes in it, like a cracker. Line the crust with parchment paper, or wax paper, or foil if need be, line with pie beans, or whatever pie weight you like. What we are doing here is called blind baking. The shells are now ready for the oven, bake at 400 degrees for about 4 minutes then turn the heat down to about 325 and continue to bake about 15 more minutes, watch your crust edges to be sure they do not brown too quickly and watch the center to be sure it bakes. The center of the shell should not brown, it should just "firm up".
Roll out more dough and cut into 1/2 inch x 10 inch strips about 8 strips. When the shell is cooled fill with the pot pie mix and make some nice lattice work on top with the dough strips, brush with a beaten egg (just the strips). Now your pie is ready to be baked and served, you will need to bake at 300 degrees for about 40 minutes or until the center of the pie reaches 160 degrees.

Fresh Pot pie. Perfect. Comfort food at it's finest.
The beauty of the dish is, you can hold it for a day (or two if you have to) and finish baking later. Isn't winter wonderful?
Thanks for reading, and remember, Cook from your heart!

Monday, January 5, 2009

Traditionally





A long time tradition at the Round Barn Farm Inn is the Farm House Dinner. The Dinners were originally named Friday night dinners, as a welcome dinner to our guest as they arrived to Waitsfield for the weekend. Now, our guests come for the week, the weekend and everything in between. This past week the Farmhouse dinner took place on a Saturday, which was a nice opportunity for the guest to not only have dinner at the Inn, but avoid the busy, hectic restaurants, and rest for a night before a big day of skiing at Sugarbush, Mad River Glen or just snowshoeing around the farm . I won't bore you with this stuff, here's the menu (with some "pretty good" pictures of some of the night) and try and imagine Big Joe Burrell playing in the background...

1st course
Carrot Ginger Soup with Cashew Cream

The entree choices
Mustard and Herb Encrusted Sirloin of Lamb with Roasted Root Vegetables and a Rosemary Demi-Glace

Chicken Pot Pie
Misty Knoll Chicken with Roasted Vegetables, Fresh Herbs Under a Golden Dome of Puffed Pastry

Braised Kale and Chick Peas with Lemon, Garlic, Salt and Pepper Toast and Served with Jasmine Rice

There was dessert too
Vermont Cranberry Meringue Pie With Round Barn Ice Cream and Kumquat-Ginger Compote






















Oh, I forgot something didn't I?
We actually started the night with an amuse bouche of Seared Ahi Tuna with Wasabi Mayonaise and Gingered Shoyu, just a taste to start the evening...





















Perfect for warming the soul and body, carrot-ginger is always a crowd pleaser. Andrew is a young guy I have worked with for years now, he is my sous-chef and a constant source of knowledge and inspiration. Here is his interpretation of this traditional snowy evening soup.

Andrew's Carrot Ginger Soup

8 large Carrots, washed and chopped 1 inch chunks
1 small Butternut squash, cut in 1/2- remove seeds
1 Granny Smith Apple, cored sliced, peel on
1/4 cup Ginger, minced on Microplane
1 Large Onion, chopped roughly, but small
2 oz Canola Oil
3 oz Butter
1 quart Vegetable broth
2 cups Heavy Cream
Nutmeg
Salt and White Pepper

Preheat oven to 425 degrees. Oil the carrots and place on baking sheet. Oil the 2 halves of the squash and place those on a separate baking sheet open side face down with a small amount of water in the pan and place in the oven. After 30 minutes place carrots in the oven, roast about 20 minutes, the squash should be close to finished at this time as well, both squash and carrots should be very tender.

In a 6 quart or larger soup pot, one with a heavy bottom, over medium heat add butter to melt. Once butter is melted add onions and once the onions have cooked for a minute add the ginger (reserve a few pinches for adding at the end), add the apple. Once the onion is translucent and the apple has become soft, add the roasted carrots. Scoop the Butternut squash from it's skin and add the "meat", discard the skin. Mix well in the pot, add the broth, bring to simmer. Allow to simmer for 20 minutes (stirring often), add cream. Transfer to a blender (or use a hand-held immersion blender) puree till smooth. Adjust consistency with more cream if needed. Adjust the seasonings with salt, pepper and a few scrapes of nutmeg, and the couple of pinches of ginger if you like.

Andrew made an interesting garnish for the soup, which we might make again, and we'll talk more about it then, but it went something like cashews, water, and lemon...

Thanks for reading, and I hope to see you at the next Farmhouse Dinner at the Round Barn Farm!
for reservations: 802-496-2276 or Lodging@theroundbarn.com http://theroundbarn.com

And remember, Cook from your heart!