The fish that fed the world, traveled from my Aunt’s kitchen to mine, with a few changes along the way. My Aunt Mary made cod cakes frequently, with a flavor that still tickles the memory after all these years. An old New England standby, these were extremely economical, although usually a bit on the bland…
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 Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always.
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, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story.
My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, 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! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!).
I cook by the seasons and 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 make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods!
And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals!
XXXOOO
Sushi Salad with Shrimp, Pickled Ginger, & Wasabi Dressing
A salad using some common components of a sushi roll fits the bill as a light offering, and it’s also quick and easy to make. Now, one might not immediately associate Vermont with the growing of ginger, and yet, in the past few years these exotic tropical nuggets, along with their cousin turmeric, are making…
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Right Now, the World Needs Apple Crisp
And this one’s a blushing delight! You know it’s Autumn when you catch that first whiff of apples cooking, especially apple crisp, and right now, the whole world needs a nice big portion. Irresistible! Who can resist the site, the smell, the texture of the crispy top, and spicy softened apples? In this version, I’ve…
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Fondant Potatoes with Rosemary and Black Truffle Oil
A vintage potato dish with a couple of twists! Years ago, I was served beautiful little Pommes de terre fondant at a fancy, albeit a bit old fashioned, restaurant in New York City. These classic little cylinders of potato were beautifully browned and then baked in the oven in thyme, chicken stock, and butter until they were…
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Salad Niçoise with Sesame Ginger Dressing
A little French, a little Asian, and a lot delicious! I love a composed salad! It is like creating a miniature salad bar on a platter, everyone gets to pick out what they like best, take a little of this or that, and make their own creation. These salads are also quite beautiful! The classic,…
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Fennel and Leek “Vichyssoise” with Seared Scallops
A lighter version of one of our family’s favorites. Guilt-free, but just as delicious! It’s not a traditional Vichyssoise, but it is just as delicious (and there’s a vegan alternative too). My mother-in-law Pat Read was one of the best chefs I’ve ever known, and I learned lots from her. She ran two splendid restaurants…
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Charred Pak Choy Salad with Apple Cider and Miso Dressing
Flavors of the season unite for a delicious and healthful dish! When I was growing up, my dad was the gardener in the family and my mom the cook. He loved puttering with his tomatoes and potatoes, and I think it was probably the only time in his life, besides fishing. when he was alone,…
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Corn and Red Pepper Fritters with Poached Eggs and Salsa
Hurry! Corn season is fast winding down. This dish will serve as breakfast, brunch, or a quick summer supper, and there’s simple vegan and gluten-free options as well. We are approaching the Equinox, and with it the final days of our corn season. This is the time to squeeze in as many fresh corn dishes…
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Twice Baked Delicata Squash with Swiss Chard
Whether served as a main course or side dish, these little stuffed squashes are always a hit. One of my favorite winter squashes is the sweet little Delicata. Their compact size, and quick cook, makes them a perfect weeknight dinner side, or even main course if stuffed! They have a sweet orange flesh, store well…
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Three Sisters Succotash
Corn, Beans, and Squash are a timeless combination, and especially delicious in this classic New England dish. We just about live on vegetables this time of year. There are so many wonderful delights just asking to be taken home from the farm stand. Red swaths of tomatoes are everywhere, squashes are turning up in their…
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Polenta with Shrimp and Cherry Tomatoes
Yes, the cherry tomatoes are still coming strong, and this dish is a perfect accompaniment to shrimp atop a lovey batch of polenta, otherwise known almost affectionately as cornmeal mush in New England! First, the cornmeal The cornmeal is definitely half the main act here. Creamy and full of corn flavor, polenta makes a wonderful…
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Grilled Peaches with Ginger Rum Sauce
It’s Peach Season and we simply can’t get enough! This is the week when it seems we have every wonderful local fruit possible. Muskmelons, blueberries and raspberries, tasty apples, plums, and the show-off of the season – fresh, juicy peaches. I stopped at the farm stand and smelled the peaches the second I walked through…
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Sweet & Sour Brussels Sprouts
You don’t have to be a fan of Brussels sprouts to like this dish! When I was a child, Brussels sprouts were not my favorite, and I could tell we were having them for dinner the second I walked in the house. The aroma that permeated the house, cooking them to death, and serving them…
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Cedar Plank Tofu with Grilled Veggies
A super summer supper that celebrates the season! Quick too! The hot, humid weather broke this past Sunday, so I took advantage of the cooler air to head out to the grill. One of my least favorite summer food activities is standing over hot coals when it is 95 degrees and thick humidity! Even if…
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Totally Tomatoes!
Red, yellow, orange, purple, green. They’re here! “What’s for dinner?” “Tomatoes.” “Didn’t we have tomatoes for lunch?” “Yep. Guess what we’re having for breakfast?” We wait all year for that blush of red in the garden, and the first few are precious. Nothing beats the flavor of fresh tomato, unadorned except for a sprinkle of…
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Cod (or tofu) Baked with Fresh Tomatoes, Swiss Chard, and Summer Herbs
This is a quick summer supper with little hands-on time. There are lots of tomatoes about in New England (and everywhere else) right now. A perfect time to sample beautiful heirloom tomato varieties when they are at their peak of freshness, flavor, and a good price as well. Cod is a favorite in this region,…
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Roasted Rainbow Potato Salad with Melted Chèvre Dressing
This salad comes together quickly, and the warmth of the roasted vegetables melts the cheese to create the dressing! So many wonderful vegetables at the farm stand right now! This is the time of year when the vegetables dictate what supper is going to be, and that’s all right with me! A rainbow in my…
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Savory Olive and Rosemary Madeleines
Little three-bite savory delights, perfect for a party! It started with a trip to King Arthur Baking in Norwich. I was meeting my friend Suzy for lunch at the cafe, and had a couple of things to pick up from the baking store, primarily the organic white whole wheat flour I frequently use. Of course,…
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Heirloom Tomato & Corn Cobbler
Heirloom tomatoes. Fresh corn on the cob. A nutty whole-grain biscuit with scallions and black pepper. These create for a sensational seasonal summer supper! We wait all year for our local tomatoes to ripen. The season of too much is happening a little slow for many this year because of our extremely rainy July, but…
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Abandoned Zucchini Bread with Marmalade Thyme Butter
Lock your cars and sun porches, it’s zucchini season here in Vermont! It’s long been a joke that the only time anyone around here locks the car is during zucchini season. They grow really fast, especially if there’s been a lot of rain, and it always seems like these fruits go from tender little treasures…
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Peach and Cheddar Tartine on Sourdough Rye Bread
Pick a fruit, pick a cheese (yes, vegan cheese, too) any combination will be good, and you will have a perfect topping for a tartine. My friend Carolyn and I treat each other throughout the year. I get eggs from her lovely flock of hens, and delivery day usually means the handing off of a…
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Chilled Fresh Corn Soup
The sweet corn has hit the farm stands, and summer is showing off some of its best! We wait with great anticipation the beginning of corn season. The first week or two, the corn is not often at its sweetest, but this year, my first ears were sweet and tender. Some for tonight, some for…
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Stuffed Napa Cabbage Leaves with Peanut Sauce
We love the ease of feeding ourselves a rainbow of nutrition in high summer in Vermont! You never know what you will find at the farm stands and farmers markets in July in Vermont, but it’s a sure bet there will be lots from which to choose and enjoy. This week, I found everything I…
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Cucumber Salad with Lime Cashew Yoghurt
A cool summer salad, and a vegan option too! In the summer, cucumbers are abundant and serve as a base for a wide variety of tasty and cooling dishes. Chilled soups, refreshing drinks, sandwiches, and many salads, not to mention pickles! We love the traditional tzatziki dip which combines grated cucumbers, yoghurt, garlic, lemon juice…
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Maple and Spice Granola
When my children were small, I got in the habit of making granola for them, a big container always graced a prime spot in the larder. With oats and raisins from the bulk section of the health food store, this was a simple and inexpensive cereal to make while on a really tight budget. We…
