When you are craving miso soup, nothing else will do! The closest Japanese restaurant to us is a half hour away, so we usually plan ahead of time to make the trek, cravings for sushi or miso soup aside. But miso soup is really simple to make, and in less time than it takes to…
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. 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 wills.
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.
I enjoy taking an old recipe and giving it a modern spin, especially if I can use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating!
Green Curry with Scallops and Peas
A flavorful curry will always wake up dinner. This one is almost as quick as opening a can of curry paste, and much fresher in taste! Swap in tempeh, and you have a delicious vegan version. One of the downfalls of living in Vermont in the winter is that we don’t always have every ingredient…
Fusilli with Dairy-Free Vodka Sauce & Seasoned Breadcrumbs
With the wide range of gluten-free pastas available today, this dairy-free version of the classic can easily feed all those family dietary requirements in one quick dish! My teenage grandson loves creamy pastas with a vodka tomato sauce. At lunch recently, he ordered just that at one of our favorite restaurants, but the dish was…
Maple Oat Bread
There are some recipes that take you home, and some that create home for your own family. This one is both. Maple and oat are both staples of the north. Maple, of course, is the sweet spring essence of our forests and a much welcomed ingredient used by early settlers. It’s our first crop of…
Haddock (or Tofu) Poached with Blood Oranges
Blood oranges are in season, and they lend a tangy burst of flavor to a simple piece of fish, or a brick of tofu! I’m always delighted to find the beautiful blood oranges when they are in season. Their vibrancy is stunning, and their flavor is a zesty pop of freshness in the winter kitchen….
Winter Vegetable Refrigerator Pickles
Winter root vegetables are beautiful to look at, all the colors of the rainbow. Right now, I’m still excited to cook with them, but I know that by March I’ll be tired of rutabagas and beets! The holidays are over and we’re settling in to that long stretch of winter that holds both magnificent beauty…
Smoked Lemon Lavender Tofu
Santa brought me a new toy for Christmas, a hand-held smoking gun. I’ve been playing a lot in the kitchen… My new toy in the kitchen has been put to good use, and it’s been fun practicing. I think you can smoke just about anything, in fact, there are few things I’ve eyed recently that […]
Smoky Yellow-Eyed Beans and Swiss Chard
In the South, black-eyed peas and greens are the New Years good-luck staple dish. In the New England, we lean toward stocking yellow-eyed beans and Swiss chard in our kitchens. In the instant multi-cooker, this is a snap! They look a lot alike –– black-eyed peas and yellow-eyed beans, but they have a much different…
Mushroom cakes with Roasted Red Pepper Sauce
This vegan version of a traditional crab cake ticks all the boxes! Full of flavor from herbs and dry sherry, they are crispy on the outside and creamy on the inside. Crab cakes have always been popular with family and guests, often served at New Year’s brunch. But this year, I wanted to change things up…
“Have a Ball” Root Vegetable Salad
Who says melons are the only produce to go to the ball? Carrots, beets, turnips, potatoes, and radishes want to have fun too! I’ve always loved fruit salads made with little balls of melon and other fruits. They are so pretty to look at! I had the melon baller in my hand recently and a…
Amie’s Artichoke Stuffed Baked Shrimp (or Mushrooms…)
A dish of flavorful Gulf shrimp stuffed with artichokes, shallots, cream cheese, garlic, and seasonings, is perfect for the New Year. There’s a vegan option too! My daughter Amie requests this dish for birthdays and holidays. She absolutely loves it, as does the rest of the family. With a side of Caesar salad, she is…
Christmas Stars
A simple sugar cookie, an old family star cutter, and a little decoration. A shortbread cookie is a simple thing: butter and sugar creamed together, flour, a pinch of salt, and a little vanilla extract for flavor. That’s it! But there is a world of possibilities after you’ve got the basic. A world of flavor…
Warm Up Your Morning with Hot Cereal
It looks like a dish of cereal, a pretty one at that with a few little adornments. However, take a bite, and you might forget forever about those packets of instant oatmeal. Hot cereal in the winter When I was a child, winter months usually meant hot cereal in the morning, and that was…
Salmon Saute over Pasta and Veggies
We stretched a pound of salmon to feed seven, deliciously! I love it when I throw something unplanned together and it is a hit. We recently had a surprise invasion by five hungry teenagers just as I was thinking about starting supper. I had a pound of salmon that was going to be dinner and…
A Side Dish of Gratitude
The Brussels sprouts, cranberries, leek, and spinach that never made it to the Thanksgiving table got their time to shine as a tasty weeknight side. We have lots of local Brussels sprouts available to us through the winter months in the North, so it’s fun to play around with different ways to cook and combine…
Chia Seed Virgin Mary Breakfast Pudding
From chia pet to hot nutritional powerhouse in (only) a few decades, these curious little seeds can boost your morning energy with this savory pudding! My first experience of chia seeds was their thick fur on little clay “pets” that were a rage. My mother grew one on her kitchen window sill. That was pretty…
