Recipes | Bite Club | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!


Tuesday, May 26, 2020

Home on the Range: Sheet Pan Roast Chicken

Posted By on Tue, May 26, 2020 at 3:24 PM

Sheet pan chicken with roasted vegetables - MELISSA PASANEN
  • Melissa Pasanen
  • Sheet pan chicken with roasted vegetables
My most recent virtual cooking lesson with my brother-in-law, Conor, was supposed to prove how easy it is to make delicious roasted chicken and vegetables in just a single sheet pan.

One of our versions turned out delicious, but the other — not so much.

Continue reading »

Tags: , , , , , ,

Monday, May 18, 2020

Home on the Range: Magical Cocoabean Cupcakes

Posted By on Mon, May 18, 2020 at 10:29 AM

Nancy Cain's Cocoabean Cupcakes - MELISSA PASANEN
  • Melissa Pasanen
  • Nancy Cain's Cocoabean Cupcakes
I cannot count the number of times I've made these cupcakes over the last five years since their creator, Nancy Cain, told me it was the single recipe in her then-new cookbook I should try if I only tried one.

I will admit I was skeptical. Not only were they gluten-free, as was everything in Cain's cookbook, Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients, but I had  recently experienced full-on disaster with another baking recipe (not Cain's) featuring the same gluten-replacing ingredient.

But I had promised I would give them a try, and when I did I was floored. With just six simple ingredients that many people will have on hand (even in a pandemic), this is the best and easiest chocolate cupcake recipe I've ever baked.

Continue reading »

Tags: , , , , , ,

Monday, May 11, 2020

Home on the Range: Crispy Chicken Parmesan

Posted By on Mon, May 11, 2020 at 8:00 AM

Crispy Chicken Parm - MELISSA PASANEN
  • Melissa Pasanen
  • Crispy Chicken Parm
Chicken Parmesan is one of those recipes I kind of take for granted. I don't make it much, but when I do I remember how good it can be. And it reminds me to think more positively about boneless, skinless chicken breasts, which I tend to dismiss for being bland and boring.

Too often, it disappoints with soggy chicken smothered under layers of tomato sauce and cheese. I owe this crispier, lighter version to a combination of suggestions from an old standby in my (ridiculously huge) cookbook collection, Italian Classics from the editors of Cook's Illustrated (Boston Common Press, 2002) and a recipe from the website Food52.

Continue reading »

Tags: , , , ,

Thursday, May 7, 2020

Williston Cookbook Author Earns Another James Beard Nod

Posted By on Thu, May 7, 2020 at 8:20 AM

Bowl of soup and James Beard finalist cookbook by Molly Stevens - DARIA BISHOP
  • Daria Bishop
  • Bowl of soup and James Beard finalist cookbook by Molly Stevens

Molly Stevens, the award-winning, Williston-based cooking instructor, food writer and cookbook author, just earned a prestigious James Beard Foundation finalist nomination for her most recent book, All About Dinner: Simple Meals, Expert Advice (W.W. Norton, 2019).

Stevens is one of three finalists in the general cookbook category alongside part-time Vermonter Christopher Kimball and his book Milk Street: The New Rules: Recipes That Will Change the Way You Cook (Voracious, 2019).

Previously announced semifinalists in James Beard Foundation's annual Restaurant and Chef Awards — Cara Chigazola Tobin, chef and co-owner of Honey Road in Burlington, and winemaker Deirdre Heekin of La Garagista Farm + Winery in Barnard — did not advance to the finalist round.

Winners will be announced May 27.

Continue reading »

Tags: , , , , , , ,

Tuesday, May 5, 2020

Home on the Range: Breakfast Hot Dogs

Posted By on Tue, May 5, 2020 at 2:54 PM

Breakfast hot dogs - JORDAN BARRY
  • Jordan Barry
  • Breakfast hot dogs
One of the most controversial questions of all time is, "Is a hot dog a sandwich?" In my house, we've been taking it a step further: Can a hot dog be breakfast?

The idea for this morning-meal innovation had been percolating for several months. My husband — a real ideas guy, especially when it comes to breakfast foods — first thought to put a breakfast sausage in a French-toasted bun back when we could go out for brunch and "Doomsday Preppers" was something we watched for fun (now it's way too real).

In the confines of quarantine, we considered all the important questions: Is a breakfast hot dog sweet, savory, or a little bit of both? What kind of bun would work best? Will it be structurally sound?

Have we totally lost our minds?

The breakfast hot dog was either going to be the best thing we've ever made, or a soggy, disappointing conclusion to our number one topic of brunch conversation.

Continue reading »

Tags: , , , , , , , ,

Thursday, April 30, 2020

Home on the Range: Caramelized Onion Pantry Pasta

Posted By on Thu, Apr 30, 2020 at 3:54 PM

Caramelized onions, the MVP in this simple dish - MELISSA PASANEN
  • Melissa Pasanen
  • Caramelized onions, the MVP in this simple dish
This is something you can make when it seems like there is nothing left to eat in the house. All you really need is any shape of pasta, a couple onions, plain yogurt, dried up bits of bread, salt and olive oil. Optional add-ins might include something green, crushed red pepper flakes and a sprinkle of cheese such as grated Parmesan or crumbled feta.

You could even make it without the yogurt and the breadcrumbs if you had to,  though they do add a satisfying creamy tartness and crunch, respectively. Other than the pasta, the only nonnegotiable item in this recipe (if you can even call it that) is the humble onion.

Continue reading »

Tags: , , , ,

Sunday, April 26, 2020

Home on the Range: Shakshuka

Posted By on Sun, Apr 26, 2020 at 1:44 PM

Shakshuka of tomatoes, yellow pepper and radish greens with poached eggs - MELISSA PASANEN
  • Melissa Pasanen
  • Shakshuka of tomatoes, yellow pepper and radish greens with poached eggs
We started this cooking column less than a month ago to help everyone cook their way through the pandemic, and already I am sharing a second recipe featuring eggs. I will admit that, while I have not hoarded toilet paper, I could be accused of hoarding eggs.

Eggs are a must-have for me, as they are apparently for several local chefs and food pros interviewed about their pandemic pantries. Even in normal times, I need at least a dozen eggs in my fridge or I feel bereft. Since I'm shopping less frequently, I now start to get anxious when there are fewer than two cartons. (And there are only two of us in the house.) Luckily, I have had no trouble finding local eggs at farmstands, stores and even delivered to my door.

Continue reading »

Tags: , , , , ,

Friday, April 24, 2020

Home on the Range: Chile Colorado

Posted By on Fri, Apr 24, 2020 at 1:48 PM

Spencer and Mara Welton - COURTESY OF MARA WELTON
  • Courtesy of Mara Welton
  • Spencer and Mara Welton
One year ago, after 16 years of growing vegetables and herbs at Burlington's  Intervale, Mara and Spencer Welton sold Half Pint Farm, the organic farm they founded in 2003.

The Weltons took the rest of 2019 off.  On New Year’s Eve, taking stock and looking forward, they asked each other: "So, what are we going to do now?" Mara recalled.

The couple decided it was time to look for jobs. Mara and Spencer updated their resumes for the first time in 16 years and sent out cover letters. They had interviews and received callbacks for positions in Vermont’s food and agriculture sectors, Mara said.

No one hired them.

“We were mind-boggled,” Mara said. “I guess the universe was telling us, 'Working for other people is not for you.'”

Continue reading »

Tags: , , , , , , , ,

Monday, April 20, 2020

Home on the Range: Middle Eastern Kofta Kebabs

Posted By on Mon, Apr 20, 2020 at 8:00 AM

Lamb kofta kebabs with yogurt and cucumber sauce - MELISSA PASANEN
  • Melissa Pasanen
  • Lamb kofta kebabs with yogurt and cucumber sauce
Some of you might recall from my first Home on the Range column that I'm helping my brother-in-law, Conor, learn to become a better cook via FaceTime sessions. We figure out in advance what we want to cook, but each of us has different ingredients on hand and there's no running out to the store, so we adapt.

That seems to be the name of the game these days, in all things.

The rural supermarket where Conor goes for groceries every couple weeks does not offer the breadth of options that he and my little sister, Julia, are used to in New York City. And because she is pregnant, he is the designated (but less experienced) shopper. That can yield some mix-ups, such as when he brought home frozen collard greens instead of spinach. So we try to keep things simple.

To help out, I sent them a box of spices and other goodies, including a tagine blend I had in my overflow spice drawer. (Don't mention that drawer to my husband; it drives him crazy. It does come in handy in pandemic times, though.) The mix of eight warm spices incorporates cinnamon, ginger, cardamom and coriander. Along with a big package of ground turkey Conor had bought, and local lamb in my own fridge, it inspired these Middle Eastern-ish kofta kebabs.

Continue reading »

Tags: , , , , ,

Thursday, April 16, 2020

Home on the Range: Chef Courtney Contos' Flexible Veggie Pancakes

Posted By on Thu, Apr 16, 2020 at 11:33 AM

Vegetable pancakes with green tahini miso sauce - COURTESY OF COURTNEY CONTOS
  • Courtesy of Courtney Contos
  • Vegetable pancakes with green tahini miso sauce
Courtney Contos used to tell people, "I'm your chef friend in Vermont." Now that she's gone virtual — first as a health coach and now as a chef and cooking instructor — she just wants people to know that she's their "chef friend here on Earth."

Contos switched her focus last summer, closing her Shelburne culinary classroom and store, Chef Contos, after more than six years. At the time, she told Seven Days that she was moving things online to open a functional medicine and wellness coaching business

With that new business, Contos was a pre-pandemic adopter of Zoom — the now-ubiquitous video conferencing platform — using it to work with clients to make diet and lifestyle changes. Now that we're all staying home, she's hosting virtual cooking classes, too.

Continue reading »

Tags: , , , , , , , ,

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation