Summer is hanging on by a mere thread as Autumn breathes gently in the wings. But for a brief window of time, we enjoy all the best produce from both seasons, and that means dishes packed with color, texture, and flavor. I love a composed salad! Groups of vegetables arranged on a large platter create…
Author: Dorothy's New Vintage Kitchen
I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Bed and Breakfast Inn for 18 years, with our focus on local, organic produce, dairy, and meats. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events and book a number of rooms for musicians and artists.
I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook and a cooking column for our county newspaper, and writing poetry as the spirit offers.
My family and friends are my practice subjects. With a family that includes nut, peanut, fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy!
I draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read.
Spiced Crabapple Jelly
We thought of these as a gift when I was growing up, the crabapples that no one wanted to pick or mess with, but we transformed them into a jewel-like jelly with just the addition of a little sugar. They are tiny. They are sour. They are hard. And each 2″ or smaller apple has…
My Mother’s Pastry Blender
They hold memories, and they work well. Who could ask for anything more from a piece of kitchen equipment. My pastry blender belonged to my mother and probably hers before. It once had a red handle with an ivory stripe, but the paint (yes, probably lead) is nearly worn off and if I’m not careful,…
VT. Cranberry Beans with Blistered Tomatoes and Clams
Let’s feast on the end of summer! I spotted an orange tree in Vermont the other day, and that signals some remarkable bargains at the farmers markets! We’ve had a few days of dry, crisp air and I noticed out of the corner of my eye that a few trees have started to color. While I always…
Catherine’s Chocolate Zucchini Cake
It’s a stealth cake! No one will guess there is an entire quart of shredded zucchini in this moist, deep chocolate dessert. This is the time of year when you can find some remarkable bargains at the farm stands and markets. Zucchini now appears only as very small fruit, or a baseball-bat sized overgrown creature…
Heirloom Beets & Greens
Whether you have a love affair with beets or not, you can eat every inch of them, and they pack a lot of nutrition.
Blue Cheese Soufflé
On a recent trip to the farmers market, I came upon the most lovely wheel of blue cheese. It was so pretty I got distracted photographing it and missed my chance at a basket of chanterelle mushrooms! When you combine cheese, eggs, and a lot of air, the result is far greater than the sum…
“Galumpkis” stuffed with Mushrooms and Tomato Sauce
These funny sounding rolls of cabbage have a long tradition in New England, and are usually filled with ground meat and a grain such as rice and topped with tomato sauce, but this slow-cooked classic can also be made a little lighter, and quicker. This is a “Slow Food Sunday Recipe” a dish that you…
Grilled Tomato Soup
This flavorful soup is made with tomatoes, onions, and garlic, grilled over charcoal to add a deep, smoky background. The air cooled over the weekend to perfect weather and I used every possible excuse to be outside. Firing up the grill was at the top of the list. When I’m looking for a new spin…
Rainbow Chard with Goat Cheese & Orange
With a little spark of orange, and a tang of goat cheese, this humble green will please a crowd. Swiss Chard has long been a cold-hardy queen of the garden in the northeast. From spring through to the first snows (and sometimes beyond), this green is a reliable cut-and-come again staple in the garden, and…
One-Ingredient Melon Granita
They are sweet. They are enormous. Muskmelons are in-season right now at the farm stands. Freezing these bargains can preserve this summer treasure for at least a little while longer. At the farm stand this week, I found a beautiful muskmelon that was bigger than my head with an enticing aroma that begged me to…
Corn and Cheddar Chowder
It’s August and the corn is abundant and sweet. What could be better than a traditional New England chowder, with the addition of a little Cheddar. When Corn Season is upon us, I hunter-gather at all the farm stands near home and buy a couple of ears from each. Then I cook them and taste….
Haymaker’s Switchel
The original energy drink from Colonial times, haymaker’s switchel has kept New England farmers, and others, well hydrated in the humid summer months. (Rum optional). When I was a child, once in a while someone in the family made haymakers switchel. I didn’t care for it much as a kid, but a few years ago,…
Coleslaw with Buttermilk Dressing
A delightful Depression-era coleslaw moves into the 21st Century with just a few slight modifications! I got sidetracked this summer with a project from 85 years ago, and boy was it fun. WPA project on today’s table My husband and I are members of the Vermont Historical Society and we attended a dinner this spring…
Squid Ink Pasta with Mussels & Shrimp
When paired with succulent shellfish and a heavenly broth –– the taste of the sea abounds! When I first tasted squid ink pasta I was hooked. It has a subtle but unique taste of the sea, and it begs to be paired with other ocean treasures. We can almost always find fresh mussels and flash…
Potato and Corn Stuffed Poblano Peppers
Stuffed with potatoes, more peppers, and topped with tomatoes, this dish could be a study in nightshades! When I visited the farmers market last week, I found the most beautiful poblano peppers I think I’ve ever seen. Deep green, smooth, and large, I knew they would be the center of a meal, more than likely…
