cheese

Like his friend Dean Carlson, who we recently profiled, Jon McConaughy has over a decade of experience in the finance industry. Also like Carlson, McConaughy says his business experience developed his decision-making ability, particularly when working with limited information. While running Double Brook Farm in Hopewell, New Jersey, McConaughy says he finds himself making loads of decisions on a daily basis. “As a farmer, you spend much of your day trying to work through problems, trying to make it better and more efficient, and that’s very similar to finance,” he says. But his biggest and most critical decision? To jump into farming with the same zeal and ambition with which he approached...
VERMONT CHEDDAR GOURGERES WITH SMOKED SALMON FILLINGfrom the kitchen of Liberty Hill Farm in Rochester, VT (member of the Cabot Creamery family) For the gougères:1     cup water1     stick (8 tablespoons) Cabot salted butter, cut into cubes¼    teaspoon salt¼    teaspoon sugar1     cup King Arthur unbleached all-purpose flour4     large eggs6     ounces Cabot sharp cheddar, grated (about 1½ cups)⅓    cup grated Parmesan cheese, divided1     teaspoon dry mustardPinch ground red pepper (cayenne) For the filling:8   ...
from the FarmPlate Kitchen Gougères are traditionally made with Swiss Gruyère or French Beaufort or Comté cheese. But there's a wealth of New England artisan cheeses that can be explored here. We like Spring Brook Farms' Tarentaise or Ascutney Mountain Cheese from Cobb Hill or any of Vermont's fine farmhouse Cheddars. 1 cup water 4 tablespoons (½ stick) unsalted butter ½ teaspoon salt Generous pinch of Aleppo pepper or ground black pepper 1½ cups unbleached all-purpose flour, preferably King Arthur 3 large eggs, beaten 4 ounces full-flavored hard cheese, finely diced 1 cup freshly grated Parmesan or other flavorful grating cheese 2 tablespoons snipped chives Line 2 baking sheets with...
About 100,000,000 Americans are digging out--or waiting to dig out--from the Groundhog Day blizzard. Most of them are happy that the storm struck mid-week and won't be interfering with Sunday's Super Bowl XLV festivities. Lifelong Packer Backer and Calais, Vermont, resident Dirk Van Susteren is one of fans breathing a short sigh of relief. He's nearly ready for the big day. He made sure to pick up some made-in-Wisconsin Johnsonville Brats earlier in the week just in case the roads got too bad. Johnsonville is a family-owned sausage company with headquarters just west of Sheboygan that's been making primo brats since the '40s. Van Susteren will prep his brats for the grill by cooking them in...
from the FarmPlate Kitchen 2 tablespoons olive oil 1 pound small cremini mushrooms, sliced in half Salt and freshly ground pepper 1½ pounds trimmed beef stew meat, such as Black Watch Farms grassfed beef, cut into 1-inch pieces 2 tablespoons vermouth, wine or stock 3 shallots, sliced 2 cloves garlic, minced 1½ cups chicken or beef stock 3 tablespoons sliced sun-dried tomatoes 2 tablespoons chopped fresh parsley 1 teaspoon dried thyme For the Cheddar Champ 2 pounds local potatoes, peeled and chopped 2 tablespoons unsalted butter 1 bunch scallions, sliced (green and white parts) ¼ cup half-and-half Salt Paprika, preferably Spanish smoked paprika 1 cup grated Vermont cheddar such as Grafton...
from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme from the FarmPlate Kitchen 1 pound zucchini, cut into ½-inch cubes Salt and freshly ground black pepper A handful of fresh parsley leaves 2 cloves garlic 4 tablespoons olive oil 1 large sweet onion, thinly sliced A big pinch of chopped fresh thyme 4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery) 1 tablespoon unsalted butter Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic...
from Sean Buchanan 1 French baguette, sliced ¼-inch thick (try Red Hen Baking Co.) 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste One 7-ounce wheel Blythedale Farms Brie, cut into ½-inch by 1-inch strips 1 cup raspberry jam (try Side Hill Farm or Sunshine Valley Berry Farm) ¼ cup freshly grated horseradish 1 teaspoon Kosher salt Preheat the oven to 350ºF. Set the baguette slices on a baking sheet. Drizzle the olive oil on top and sprinkle lightly with salt and pepper. Toast until golden brown, about 6 minutes. Top each crostini with a slice of Brie then return to the oven. Bake until the cheese starts to melt, about 3 minutes more. Remove from the oven and let...
Have you heard? There's a new cheese on the block. If you haven't yet met Cremont, you're going to want to get to know this American original. But you'll have to wait a few days--the cheese is sold out until next week. Cremont is the latest release from Vermont Butter & Cheese Creamery in Websterville. A mix of fresh cow's and goat's milk with a hint of fresh cream, the newcomer has been described by one fan as tasting as if Vermont Creamery's Bonne Bouche and ricotta had had a baby. This is a perfect cheese for cheese novices—the goat flavor is elegant, not aggressive, and the texture is creamy and light, almost like a mousse. Don Hooper, husband of VT Creamery cheesemaker and co-...
We caught up with Jason Tostrup of the Inn at Weathersfield yesterday. The acclaimed chef wasn't too concerned about the snowstorm. "We have a generator and there's plenty to eat." He's encouraging weather-affected locals to come by and dine. "Eat local every day" is our motto around here. Good local foods don't have to be special-occasion foods." The Black Watch Burger on the Lucy's Tavern menu is proof of that. It's the best in town, if not the best in New England. [caption id="attachment_2409" align="alignleft" width="194" caption="Inn at Weathersfield Chef Jason Tostrup"][/caption] The Highland beef cattle at Black Watch Farm, just down the road from the Inn, don't mind the snow either...
Since 1977 the Capital City Farmers Market has served as a favorite Vermont gathering place for local producers and devoted foodies on Saturdays from May to November. Come December, market junkies used to have to go cold turkey. But not anymore. Now in its third season, Montpelier's winter market welcomes eager shoppers on the first and third Saturdays of each month. Fresh meats and cured sausages, farmhouse cheeses, still-warm artisan breads, irresistible baked goods, maple products, micro greens, root veggies of every color and shape, fiber arts, conga drums, one-of-a-kind t-shirts . . . the list goes on and on. More than 25 central Vermont food producers and craftspeople will set up...
While we don't usually qualify the airing of a TV show as an "event," watching Emeril Lagasse go gaga over Vermont-made tofu this coming Monday, January 4, is a sight not to be missed. Last summer, the Cajun BAM!-man and the crew of  "Emeril Green," the chef's new TV show, descended on Hardwick, Vermont, to discover how a community of young agricultural entrepreneurs has transformed a small New England town into a hotbed of sustainably delicious eating. During the hour-long program, Lagasse follows the local food chain beginning with Tom Stearns of High Mowing Organic Seeds who sells seeds to Pete Johnson of Pete's Greens whose produce graces the plates at Claire's—a community supported...