Classic New England Steamed Brown Bread

November 30th, 2011 / comments 3

flour c egbert Classic New England Steamed Brown Bread Making sour dough bread from scratch is a long process. Gathering wild yeast and cultivating a sour dough starter takes a week and then it takes another twenty-four hours to make the bread. Active dry yeast from the grocery store reduces the time to a more manageable three to four hours plus the extra half hour it takes to cleanup after kneading the dough and forming the loaves. Breads leavened with baking soda or baking powder, are quicker, but baking bread in the oven requires that I not stray far from the kitchen so that the bread can be taken out of the oven at precisely the right moment. If all these facts make you unwilling to make bread at home, consider the ease and freedom of steamed brown bread. … read more

Toffee Sticky Pudding comes to a Vermont Kitchen

November 16th, 2011 / comments 3

A recent trip to England reminded me that America and England may have a common language but there are times when we don’t understand each other. I know that a lift is an elevator, a flat is an apartment, and although lorry may be a momentarily confusing term for a truck, those differences are inconsequential, compared to what I found on British dessert menus and in cookery books.

sw c egbert 02 Toffee Sticky Pudding comes to a Vermont Kitchen

There are many desserts, called puddings in Britain, with names that are charming and inscrutable enough to require translation.
Here’s my guide to British Puddings: … read more

Mushroom Pie – Recipe from the ’50s

November 10th, 2011 / Comments 1

V Mushroom 03 Mushroom Pie   Recipe from the 50s
Musroom pie 021 Mushroom Pie   Recipe from the 50s

Corn Chowder & Resolution

November 9th, 2011 / comments 5

Soon it will be Cooking Season. Thanksgiving is coming and then there’s December, filled with family birthdays, parties and  holidays. Lots of time will be spent at the market gathering food to refill the fridge and pantry.

Pt market bag 02 c egbert Corn Chowder & Resolution

There will be weeks of  marathon of mixing, stirring, slicing, dicing, creaming and blending. It was time to make meals that are simple to prepare, have a limited number of ingredients and are even better the second time around. Corn Chowder is one way to do that. … read more

Welsh Cakes from a Vermont Kitchen

November 2nd, 2011 / comments 5

welsh cakes Welsh Cakes from a Vermont KitchenWhen I returned on Thursday, from visiting my son in England, the trees were wearing white. I had missed most of the reds and golds of the fall foliage and was looking forward to getting back to Charles, Gracie and my friends. The only shopping I did in Brighton was at small, medium and large grocery stores and at a weekly farmers’ market in the center of the university campus. Welsh cakes, from the Marks & Spencer market in the Brighton train station, along with a bowl of stewed red plums and a pot of Earl Grey tea was my standard breakfast in England. … read more

Parsnip in Halloween Disguise

October 27th, 2011 / comments 8

Halloween is a holiday when imagination runs wild. Whether you are going to a party or a parade, this is the holiday to join the masquerade.

lynda oval 1 Parsnip in Halloween Disguise

The possibilities are endless – you can present yourself as a superhero or a world leader, a puppy or a princess, a vampire or a bunny rabbit.Halloween treats are everywhere, free when you call out “Trick or Treat” at the home of a friendly neighbor. … read more

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