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.
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.
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