Category Archives: Vegetarian

Homemade Veggie Potstickers

January 13, 2013 By in Recipes and How-Tos, Seasonal - Winter, Vegetarian Tags: , , , , , , 5 Comments

He loves to teach. Go ahead. Ask him a question. He’ll show you how. A hand drawn illustration almost always is included.

Trust me. I know.

Over dinner at Mizu, I asked about potstickers… “how they’re made”, “what’s his technique”, yada yada…

The following night he had me elbow deep in potsticker dough. The time: midnight.

creating dough for potstickers

Like I said he never just tells. He loves to teach. Luckily I love to learn.

So about those potstickers…

1. They are a bit time-consuming to prep but super freaking easy to make. You could use pre-made potsticker wrappers but we made a simple dough from scratch using the ratio below.

  • 4 cups of all-purpose flour
  • 2 cups of boiling water

hand stir until the mixture forms into a round ball that will be smooth

creates roughly 30 potsticker rounds

2. When rolling out your dough, be sure to make your dumpling rounds large enough to fill and properly close without tearing. It might be worth testing out a few sample sizes to see what works best for you. We went with about a 4-inch diameter.

Rolling Dough_Veggie Potstickers

3. The filling options are endless. We’re trying to back off of meat a bit (after our holiday meatapolloza here and here) so we went veggie. We had cabbage and carrots in our fridge so we used that as our base and lightly braised with ginger, shitakes, spinach, onions and some of Nathan”s ‘light you up’ dried peppers from Shore Farms.

filling for veggie potstickers

3. Did you know that the name potsticker stems from their cooking technique? They literally stick to the pot. To cook you first fry them lightly in a liberally oiled pan until the bottoms brown. Next water is added to the pan (Be careful! Expect some sizzling commotion!). You’ll need to cover to steam the tops while you also release the sticky bottoms from the pan.

searing potstickers

seared potsticker

5. Feel free to freeze. You can quick freeze them separately on parchment paper on a sheet pan if you do not need (or immediately devour) the entire batch. Be sure that they do not touch in the freezer, and once frozen solid, place in a freezer bag for safe keeping. They’re perfect for entertaining at the last minute or for sneaking out for a late-night snack… like I do.

Until we stick and steam again,

a+h

July Sunset Farm Dinner and Tour at Sandiwood Farm

July 29, 2012 By in Photography, Seasonal - Summer, Vegetarian Tags: , , , , , , , , , , , 5 Comments

“My garden is my most beautiful masterpiece” ― Claude Monet

To watch them walk through the rows and rows of vegetables and select by hand those that will make the cut for our July dinner was surreal. For me it wasn’t too long ago that I ate out of boxes, cans, and frozen trays.  And this year has been a crash course on how to live, eat and prepare so much better. For this experience, I am forever grateful.

The late-July harvest was a beautiful masterpiece. Tomatoes were plump and beautiful. The snap peas had a perfect crunch. As we peeled the loads and loads of harvested garlic, the smell lingered on our fingers. The smells, the textures, the colors, the fresh-out-of-the-ground flavors were spinning through our minds as menu ideas were freely exchanged outside in the warm sun. Harrison and Sandi once again walked through which items would be at their peak that week with Sara. Together our chefs curated a lovely farm to fork menu for the 24 hungry guests who joined us that night.


There was a 50th birthday celebration at one table and intermixed at the other were new and old friends including an established Stowe concierge and an intrigued farm to table tour operator. Among the tables set with freshly picked flowers, garlic braids and tomatoes was a sincere appreciation for the love and dedication behind the evening’s food. As guests made introductions and shared stories at the communal dinner tables, a shared energy and enthusiasm was felt throughout the farm while a series of fresh, colorful courses were served just as the sun set.

{local cheese board}

{fresh vegetables with homemade carrot hummus topped with nigella seeds}

{poached beet skewers with lemon-basil vinaigrette}

{bruschetta with homemade heirloom tomato jam, fresh mozzarella and assorted basils}

{roasted summer garlic with grapeseed oil}

{homemade fromage stuffed bite-sized tomatoes with roasted garlic & opal basil}

{flatbread with heirloom tomatoes, green onion, opal basil and homemade white sauce}

{“the green machine”: flatbread topped with braised greens, fennel, green onion, cabbage, sugar snaps, red onion}

{flatbread with fresh farm blueberry, heirloom tomato, goat cheese. opal basil and balsamic reduction}

{homemade pappardelle pasta}

{7-hour smoked chicken with herb pistou}

{sautéed and grilled summer green veggies}

{farm fresh egg custard with chocolate ganache, fresh blueberry compote and wooly mint}


On behalf of Sandiwood Farm, we would like to invite you to our upcoming sunset dinners and farm tours. Each night will include a unique menu inspired by the week’s farm harvest.

Upcoming Dates
August 21
September 20
October 10

Time: 6:00pm
Cost: $50/per person
BYOB and BYO appetite

These intimate meals will be capped at 20 guests, so RSVP early!

To RSVP or learn more, please email Sara at maplesyrup@myfairpoint.net or call 802-888-2881

Until we find fresh inspiration again,  
A + H

Black Bean Hummus {Summer Days}

July 22, 2012 By in Sandwiches, Seasonal - Summer, Vegetarian Tags: , , , , , , , , , , Leave a comment

“So how exactly do you make hummus?” I casually ask as we’re driving down the road in wet swim suits. The windows are down and the warm breeze feels nice on our cool skin. We just spent the afternoon floating on tubes and showing off our swimming skills in the clear reservoir water among the green mountains. It was the perfect way to soak in yet another toasty summer day.

He starts right in like he’s been waiting on this question all day. “Well hummus is traditionally made with five base ingredients,” he says and holds up his right hand to start counting each one off with his tan fingers. “Olive oil. Chick peas. Tahini. Garlic. Lemon juice. And I like to add a little shallot or onion in mine for sharpness. Sometimes some black beans and cumin too for flavor.”

He pauses and looks off. I can see the wheels turning. Perfect. He’s already making it in his mind.

I clear my throat. He comes back to me. “That’s a really random question. Do you want some hummus or something babe?”

I slyly smile. “Why yes, a matter of fact I do. I thought you’d never ask.”

…………………………….

The perfect snack for these warm summer days… Let’s let loose on some black bean hummus, shall we?

Ingredients:

  • (1) can of chick peas, rinsed
  • (1/2) can of black beans, rinsed
  • (3) cloves of garlic
  • (2) Tablespoons of onion or shallot, rough chopped
  • (3) Tablespoons of fresh lemon juice
  • (1) Tablespoon of ground cumin
  • (4) Tablespoons of olive oil….can add to mixture in 1 Tbsp increments
  • (1/3) cup of Tahini
  • (1) and ½ teaspoons of salt (maybe more for personal preference)
  • And a little water for smoother consistency

Directions:

  1. In a food processor, process your garlic, chopped onion/shallot.
  2. Add in our chick peas, black beans, tahini, cumin, lemon juice and salt.
  3. During the processing, occasionally add a little olive oil and a little water as you go to help create your desired consistency.
  4. Once you achieve a smooth blend, you’ll need to finish by adding a little more olive oil and salt for a final blend or to your desired taste preference.

Alternate prep: We only have a mini-processor here in our little red cabin in the woods. Ideally you want a standard sized processor to process all of these ingredients together. Instead, we processed our chick pea mixture in batches with the black beans and then combined it all in our Kitchenaid mixer for a final light blend.

Enjoy with fresh summer veggies as a dip or on a sandwich like we did, made with fresh focaccia bread from Elmore Mountain Bread.

Until we pull from random inspirations again,

A+ H

How To Make Hearty Veggie Chili with Cheese

December 4, 2011 By in Fall, Soups And Stews, Vegetarian Tags: , , , , , , 3 Comments

There are tastes that seem to spark the official change of season in our minds.  The bite of a fresh juicy strawberry in summer, the warmth of hot apple cider in the fall and for me, it’s the return of  hearty chili in the winter that propels me to pull out the toboggans, cozy socks and well, phone my dad. 

Growing up, I remember sitting side by side with him on cold Saturdays eating bowl after bowl of spicy chili and cheese cheering on the Michigan Wolverines. I was his lanky, curly-headed championship chili eating sidekick and to this day it still makes me smile when he calls to say he’s putting on the first pot of the year.

Lucky for me I just so happened to have married a man who appreciates what a big ol’ pot of chili means to me.  Last weekend, as Harrison and I sat eating hot bowls of chili watching Michigan football (beat OSU…yahoo…GO BLUE), my heart warmed with thoughts of my dad and feeling lucky to have a husband who gives me that same simple comfort each day. 

So today, while Harrison is away (at Harvard for a Ferran Adrià lecture and dinner… seriously… can I join culinary school?), I am heating up a bowl of this chili with cozy socks with that third guy in my life, Turtle, by my side.

Let’s let loose on some hearty veggie chili, shall we?

Base ingredients: tomatoes, lentils and kale.

Ingredients:

  • (1) 15 oz. can of organic chick peas (aka garbanzo beans)
  • (1) 15 oz. can of organic cannelloni or white beans
  • (1) 15 oz. can of organic red kidney beans
  • (1) 15 oz. can of organic sweet corn
  • (1) 24 oz. can of organic green beans (thanks to Harrison’s Yaya for sending us beans from her garden!)
  • 8 oz. of lentils (green or red)
  • (2) 28 oz. cans of whole tomatoes (typically roma or plum)
  • (3) medium onions, fine diced
  • (6) – (8) garlic cloves, fine diced
  • (1) carrot, fine diced
  • (4) jalapenos, thinly julienned (strips)
  • (1) bunch of kale  (purple or green), rough chopped
  • (1) medium sweet potato, fine diced (we used local garnet yams)
  • (3/4) cup of fresh cilantro, chopped
  • (1/8) cup of fresh oregano, chopped
  • (2) Tablespoons of extra-virgin olive oil
  • (4) bay leaves
  • (8) cups of water

Now that's a beautiful countertop.

Dry Seasonings:

  • (2) and (1/4) Tablespoons of Kosher salt + pepper to taste
  • (2) and (1/2) Tablespoon of ground cumin
  • (1) Tablespoon of paprika
  • (4) Tablespoons of chili powder (or 1/2 cup)
  • (2) teaspoons of dried oregano
  • (1) teaspoon of dried thyme

I once made "chili" for Harrison without chili powder. I thought hot sauce would fill in just fine. I have since learned that those key spices are what makes chili, chili. Lesson #345 learned.

Directions:

1.  Rinse all of your canned beans and combine together.

2.  Saute your onions and garlic in EVOO in a large pot on medium heat for approx. 8 – 10 minutes (or until your onions start to show color and sweat down)

3.  Add your jalapeno, fresh oregano, carrots, and sweet potatoes and saute for 3 – 4 minutes.

There is something about the smell of sautéed onions and garlic that just makes us smile.

4.  Next, add your dry seasonings (EXCEPT salt) and continuously stir for one minute.

Here comes the flavor.

5.  Add your water, tomatoes, beans, and salt. Cover and let simmer for 20 minutes.

In go the tomatoes

Beans, beans the magical fruit...

Add your water gradually.

Looking good now.

6.  After 20 minutes, add your kale, corn and lentils and then let simmer for another hour and a half on medium low (length of time depends on how firm you want your lentils).

Last but not least...

Mmmm .... eat more kale.

7.  Add your cilantro and cook another 15 minutes or so.

8.  Then, check all ingredients to ensure they are cooked to correct tenderness.  Adjust seasoning if needed.

Who's ready for chili?

 
 
9.  And FINALLY, ladle out a big ol’ helping in each bowl, top with goat cheese or Cabot cheddar and fresh minced onion (whatever suits your fancy).  Spoon in and enjoy!
 

Warm and ready for you. We topped this bowl with Cabot cheddar cheese, diced onion, turkey chicharrones and a side of Bayley Hazen blue cheese toast.

 
Mmmm…. let winter begin.
 
Until we cook with warmth & comfort again,
A + H

Brandied Cranberries {Classics Reinvented}

November 23, 2011 By in Fall, Vegetarian Tags: , , , , Leave a comment

Sluurrrppp…. plop….slice….

How to make brandied cranberries for Thanksgiving

Look at that perfect form.

Raise your hand if this delicacy has made an appearance on your family’s Thanksgiving table. OK, keep ‘em raised if you secretly love it.  Yeah.  We thought so.

This Thanksgiving marks our first big holiday (ever) away from family and friends.  We usually head from house to house to dine, dig in, and devour but this year we’re on our own.  *Crickets chirp* 

So to keep us busy and keep things fun, we’re hunkering down in the kitchen to reinvent some of our family classics, giving them a fresh, seasonal twist, and making them our own.  What better inspiration than that gelled classic that graces so many Thanksgiving tables…kicked up a notch. 

Fresh cranberries for cranberry sauce

This is already looking better than a can.

Let’s let loose on some Brandied Cranberries, shall we?

Ingredients:

  • (24) ounces of fresh cranberries
  • (2) fresh clementines – zested and juiced

    Fresh clementines for brandied cranberries

    The return of clementines = the return of the holidays!

  • (1) and (3/4) cup of sugar
  • (1/4) cup of brandy
  • (1) teaspoon of vanilla extract
  • (2) cups of warm water
  • (1/4) teaspoon of ground cinnamon

Directions: 

1.  In a medium bowl, combine your brandy, sugar, vanilla, water, the zest and juice from your clementines and cinnamon (you can substitute nutmeg or cardamom if you prefer).

2.  Whisk the ingredients together until the sugar dissolves.

3.  Pour your cranberries into a large bowl.  Add your liquid mixture.  Stir.

Pouring brandy into fresh cranberries

You can double up to a (1/2) cup of brandy instead if you want to give them a little extra "kick" for the holiday.

4.  Let the cranberry mixture macerate for (10) minutes.

5.  You’ll want to pour your cranberry mixture into a pan that allows the berries remain submerged in your liquid.

How to make brandied cranberries for Thanksgiving

We used a 13 x 9 baking pan.

6.  After your oven has preheated to 325 degrees, place your pan in for one hour and (15) minutes to cook.

Alternate cooking directions:  Cook on the stove top on medium-low in a stick-proof pot for same amount of time.

How to make brandied cranberries for Thanksgiving

In they go...

7.  When you remove the pan, carefully stir your mixture to blend but do so lightly in order to retain the cranberries’ shape.
 
How to make brandied cranberries for Thanksgiving

Your ideal consistency.

 

8.  Let cool and once done, either plate up or pack up to refrigerate for later.

Storing brandied cranberries

Once cooled, you can either plate or pack up to store for later (for up to six months!).

 

How to make brandied cranberries for Thanksgiving

This recipe yields a little over a pint. We made in advance to refrigerate so we're all set for Thanksgiving. The flavor actually enhances overnight.

 

So give this one a try would you, and let us know… is it better than the “real” thing?

Until we reinvent again,

A + H

Vegetarian Pasta – Winning Recipe!

July 14, 2011 By in Pasta, Vegetarian Tags: , , , , 2 Comments

And the winner from last week’s Brussel Sprout – Three Way Thursday challenge was…

drumroll…
drumroll…
drumroll…

Brussel Sprout Veggie Pasta!

Veggie Pasta - red pepper and brussel sprouts

The winner! Vegetarians represented on this one!

 As promised, here’s your recipe!

First, “the goodness” (a.k.a your Brussel Sprout mix)

  • (3) tablespoons olive oil
  • (14) whole Brussel sprouts – cleaned / remove base and sliced in half
  • (3/4) cup pea sprouts – wash throughly ya’ll…
         H-dog got on his soap box about this one, as did the FDA…
  • (1/2) cup red pepper, thin julienne
  • (3/4) cup onion, thin julienne
  • (3) cloves of garlic, finely chopped
  • salt and pepper to taste

1.  Pull out your coolest medium saute pan (with a lid, you’ll need it). 

2.  Add your olive oil to the saute pan and let heat (temper) for 1 to 2 minutes on medium-high.

3.  Add your onion and saute for 4 minutes, stirring (or get fancy and toss) occasionally.

4.  Then add your red pepper and garlic.  Saute for 3 minutes.

5.  Next, reduce your heat to medium-low and add those gorgeous Brussel sprouts.  Top it with a lid.

6.  Saute your mixture covered for 8 to 10 minutes until your Brussel sprouts are tender  -  stirring (or tossing!) occasionally.

7.  Finally, add in your *throughly washed* pea sprouts and turn off the heat.  Salt and pepper to taste.

Meanwhile… be working on your pasta noodles…

  • While you’re sauteing, tossing and simmering above, go ahead and get started on your pasta noodles. 
  • Pick your pleasure for this one… fettuccine, angel hair, farfalle… let loose! 
  • Cook noodles as directed by packaging. 
    Tip:  Add a splash of olive oil in the water to prevent noodles from sticking.

Moving on, the final touch, your olive oil “dressing”:

  • (1/4) cup Extra Virgin Olive Oil
  • (2) cloves of garlic, finely chopped. 

1.  In a small sauce pot, add your olive oil and garlic.
2.  Bring to a simmer on medium heat.
3.  Once at a simmer, take your pot off heat. 
      Reason?  Don’t want to burn that garlic, ya’ll!
4.  Finally, in a large bowl, add your olive oil dressing to your drained pasta and coat thoroughly.
5.  Plate your pasta and top each serving with your delicious Brussel sprout mixture.

Dig in, savor the veggie goodness and enjoy!
Until we eat again,

A & H

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