What's Cooking

Facebook

Twitter

email

By Chef Jon Eddowes – The Everyday Gourmet

I love cheese! So, for the races at Montpelier earlier this month, we had a theme of Mediterranean for our tailgate. Besides loving cheese, I also enjoy and use roasted tomatoes a lot in our cooking at Everyday Gourmet. I like them tossed with pasta for a quick dish, great as a topping on grilled fish and a great compliment for this three baked cheese dip. It is quick and easy. Try it, you will love it!

Ingredients:

• 1  10-ounce log goat cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• freshly ground pepper
• 12 cherry tomatoes, cut in half (more if you like, as I like a lot)
• 2 tablespoons chopped fresh chives
• 2 teaspoons balsamic vinegar
• 2 cloves garlic, chopped fine (1 if you like less)
• Kosher salt
• Toasted baguette slices, for serving

Directions:

1. Preheat oven to 400 degrees. Combine the goat cheese, cream cheese, 
2. Parmesan and 2 tablespoons of the olive oil in a food processor and season with pepper; puree until smooth.
3. Brush 1-quart baking dish with olive oil, then spread the cheese mixture in dish, mounding it slightly higher around edges than in the middle.
4. Bake until golden and heated through, about 15 minutes.
5. Combine the tomatoes, chives, vinegar, garlic and remaining olive oil and 1/2 teaspoon salt in medium bowl. Toss and spoon on baking sheet lined with aluminum foil and roast at 400 degrees for about 12 minutes, spoon on top of cheese dip. 
6. Serve with toasted baguette slices to a kitchen full of friends!

Jon Eddowes, chef and owner of Everyday Gourmet Catering and International Culinary Tours, has been serving Keswick and its’ environs since 1991 with his edible crafts. Originally from Bucks County, Pennsylvania, Jon studied at the University of Pennsylvania.  Contact Jon at [email protected].

Facebook

Twitter

email

Facebook

Twitter

email

By Stuart Burford – Stu Pots Book of Recipes

This sweetly tart chutney makes an excellent spread for Christmas turkey sandwiches, provided there’s any left. 

Step 1: Peel, core, and dice 

•    3 tart apples and 
•    2 slightly ripe pears 

Step 2: Add

•    2 lbs. cranberries
•    1 cup yellow raisins
•    2 cups sugar
•    1 cup fresh orange juice
•    2 tablespoons grated orange rind
•    2 teaspoons cinnamon
•    ½ teaspoon nutmeg

Step 3: Mix all of the above, bring to a boil and simmer for 45 minutes uncovered until thick.  Add ½ cup Cointreau or Grand Marnier at the end.

Facebook

Twitter

email

Facebook

Twitter

email

By Brock Fisken

• 2 tablespoons grill seasoning blend (McCormick Montreal Poultry Blend)
• 1/4 cup Tamari dark soy  
• 1 tablespoons honey  
• 1 teaspoons hot red pepper flakes 
• 1/4 cup Cilantro
• 4 large cloves garlic, chopped (more garlic = better)
• 2 teaspoons toasted (dark) sesame oil, 
• 2 scallions, finely chopped  
• Vegetable oil, for drizzling on the grill 
• 2 pounds pork tenderloin

1. Marinade for about an hour, if you go longer or lose the pork flavor – grill to perfection, nice and reddish on high heat. Let cool and slice razor-thin with your kitchen knife. Grab your favorite small slider roll and top with the pork and a heaping amount of an excellent Asian slaw.
2. Here is my go-to Asian slaw: 1 bunch (6 large) scallions, trimmed and thinly sliced; 2 each of shredded head of green and shredded red cabbage; 1 small red onion, thinly sliced, 1/4 cup soy sauce, 1/4 cup lemon juice, 1/4 cup vegetable oil, two tablespoons grated fresh ginger (from about a 1-inch piece), two tablespoons white vinegar, two tablespoons dark brown sugar, two teaspoons Asian sesame oil, two teaspoons sesame seeds, optional, one teaspoon salt, 20 grinds black pepper.
3. Rough up the scallion slices a little with your fingers so all the tiny layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion, and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, bring the slaw back to room temperature, make the dressing, and toss. 
4. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing, or the cabbage will get wilty and sad.

Facebook

Twitter

email

Facebook

Twitter

email

By Sam Johnson, Deputy Director of Cullinary | 1776

These hot summer afternoons and evenings. Call for a great recipe and super easy. It’s a fun take on Poke sure to please the taste buds and hungry dinner guests. I love serving it with a  great toasted baguette and a glass of rosé.

INGREDIENTS

• 2 cans solid white tuna
• 1 bunch scallions, thinly sliced
• 1/4 C soy sauce
• 2 T sesame oil
• 1 T honey
• 1 T rice wine vinegar
• 1 T furikake rice seasoning
• 1 C cherry tomatoes, halved
• 1 english cucumber, halved and    thinly sliced
• 4 C mixed greens
• 1 C fresh herbs (mint, basil, Thai basil, cilantro)

Ginger-Miso Dressing

• 2 T miso paste
• 2 T ginger, finely chopped
• 1 garlic clove
• T rice wine vinegar
• T water
• T sugar
• 2 tsp sesame oil
• 2 T vegetable oil

DIRECTIONS

1. Drain tuna and flake into bowl, add scallions.
2. Add soy sauce, sesame oil, honey, vinegar & rice seasoning to blender, blend until combined and pour over tuna. Mix tuna, scallions & soy dressing until well combined. 
3. Set aside or chill until ready to serve.
4. For ginger dressing; combine all ingredients in blender, puree until smooth.
5. To serve, mix greens, herbs, tomato and cucumber.
6. Top with reserved marinated tuna and Ginger-Miso dressing.

Facebook

Twitter

email

Facebook

Twitter

email

Salmon

I love this recipe it’s so fresh and inviting all your guests will love this dish. I have enjoyed making this over the years. Always a crowd pleaser and super easy. Keswick put this on your next dinner menu. Cozy up with a nice glass of wine and this dish.

• 4 salmon fillets, 6 ounces each
• 4 garlic cloves, minced
• 1 tablespoon minced fresh rosemary
• 1 tablespoon olive oil
• 2 teaspoons minced fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups of white wine

Preheat the oven to 425ºF. Place salmon in a greased 15x10x1-in baking pan, skin side down. Combine remaining ingredients, spread over fillets. Pour white wine around the salmon. Roast to desired doneness, 15-18 minutes.

Kale Salad

• 1 bunch of kale, chopped
• 1 1/2 cups of sundried tomatoes, sliced
• 2 cups black olives
• 1/2 cup olive oil
• 1/4 cup lemon juice
• salt and pepper to taste

Combine oil, lemon juice, salt, and pepper in a bowl. Whisk together. Pour over remaining ingredients. Toss together. Serve over salmon. Fun tip: add a little crumble of feta on top!

Facebook

Twitter

email

Facebook

Twitter

email

By Sam Johnson, Deputy Director of Cullinary | 1776

This is a west African dish I have made into my own I absolutely love this soup it’s so hearty and good. Great for cold evening beside the fireplace or goes over well with a group of friends. It will be a hit. It has such a depth of flavor that builds over time. One of my favorites things to do is drizzle spicy garlic oil over the bowl when finished. Enjoy Keswick!!

Ingredients:

• 1 tablespoon Olive Oil
• 1 Pound Diced Cooked Chicken add  in and let come to the temperature of the soup
• 1 Medium onion
• 2 tablespoons Garlic
• 2 inches chunk Ginger
• 2 teaspoons Cumin
• ½ teaspoon Red chili flakes
• ¾ teaspoon Salt
• 1 pound Sweet potatoes/ cut into 1/2 inch cubes
• ½ cup Tomato paste
• 5 cups Chicken  stock
• 3 cups Collard greens (ribs removed and chopped into bite-sized pieces)
• 1 Cup Fresh cilantro

Directions:

1. In a large cooking pot warm the oil on medium heat. Once warm, add the chopped onion, ginger and garlic and sauté for about 5 minutes.
2. Stir in the cumin, chili flakes, and salt and cook 1 minute. Add the sweet potatoes, tomato paste and peanut butter. Finally, add in the vegetable stock. Mix until the stock dissolves the tomato paste and peanut mixture.
3. Turn the heat up, cover the pot and bring to a boil. Once boiled remove the lid and reduce the heat to a simmer. Let simmer about 15 minutes or until the sweet potatoes are soft and tender. Use the back of the wooden spoon to mash up about half the potatoes to thicken the soup. 
4. Add the collard greens, turn up the heat and boil uncovered for 5 minutes. Taste and season with more salt if needed. Diced Cooked Chicken add in ant end let come to the temperature of the soup. 
5. Serve with a side of rice, top with fresh cilantro and chopped peanuts if desired and enjoy!

Facebook

Twitter

email

Facebook

Twitter

email

By Sam Johnson Deputy Director of Cullinary | 1776

This is one of my favorites. I love it as these winter days get colder and colder.  It’s so much fun to warm up with a bowl of soup and why not chicken pot pie soup. There are a couple of twists on the old classic in my recipe – I know it will be loved by all. Keswick, let’s settle into the fall season with this classic.

Ingredients:

• 6 tablespoons unsalted butter,
• 2 lbs boneless, skinless chicken thighs, diced
• salt & coarse ground black pepper, to taste
• 1 white onion, diced
• 3 carrots, and diced
• 4 celery diced
• 4 cloves garlic, chopped
• 1 teaspoon poultry seasoning
• 1 tablespoon rosemary
• 5 tablespoons all-purpose flour
• ½ cup white wine
• 2 cups chicken stock
• 2 cups vegetable stock
• 1 bay leaf
• 1 cup fresh cut green beans
• 2 cup heavy cream
• 1/4 cup chopped fresh parsley leaves
• ½ teaspoon lemon zest

Instructions: 

1. Melt 2 tablespoons butter in a large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning and rosemary.
3. Whisk in flour until lightly browned.
4. Stir in wine, whisking well.
5. Stir in chicken stock and vegetable stock add the bay leaf. Bring to a boil, reduce heat and simmer for 15 min.
6. Stir in green beans (can use frozen but fresh is better), heavy cream and chicken; simmer until green beans are tender and soup has thickened.
7. Stir in parsley and lemon zest let stand for 10 min then serve.
8. Roll puff pastry out cut into large squares brush with olive oil sprinkle with salt and pepper bake for 10 min at 400.

Facebook

Twitter

email

Facebook

Twitter

email

By Sam Johnson, Deputy Director of Cullinary | 1776

Although this is not one of my own recipes, it is one that I love. This is an excellent hearty vegetarian meal full of flavor and great for those fall, chilly evenings in Keswick – a quick meal for friends with some great wine. It is now that time of year when all things are filled with boldness and spice.  

Ingredients

• Kosher salt
• ¼ cup olive oil
• 1 (14-ounce) can chickpeas, rinsed and drained
• 2 teaspoons finely chopped fresh rosemary, plus more for garnish
• ½ teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
• Black pepper
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup heavy cream
• 1 (6-ounce) bag baby spinach (about 6 packed cups)
• 12 ounces spaghetti or bucatini
• ½ cup finely grated Parmesan
• Lemon wedges, for serving

Instructions: 

1. Bring a large pot of salted water to a boil over high.
2. In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
3. Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
4. Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
5. Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

Facebook

Twitter

email