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Posts Tagged ‘vt cooking’

Recipe: Spicy and Sweet Coffee Rub Hanger Steak

Written by Sky Barsch on . Posted in Recipes

Spicy and Sweet Coffee Rub Hanger Steak
This is a dry rub that will create a sweet and spicy dark char on your cut of steak.
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Ingredients
  1. Cut of steak of your choosing (I use Hanger or Apron)
  2. 1 tablespoon olive oil
  3. 1/2 tablespoon finely ground coffee
  4. 1/2 tablespoon brown sugar
  5. 1/2 tablespoon salt
  6. 1/2 tablespoon fresh ground pepper
  7. 1/2 tablespoon granulated sugar
  8. 1/2 tablespoon smoked paprika
  9. 1/2 tablespoon chili powder, red pepper flakes and/or 1 teaspoon cayenne pepper (choose the spice level and flavor you want)
Instructions
  1. Combine all the dry ingredients in a dish and mix together well. I recommend not adding the chili powder or other spicy component until the end and doing it gradually, tasting a tiny bit as you go until you get just enough kick but its not overpowering. At this point you may also want to add a little more brown sugar depending on how sweet you want it.
  2. Rub the steak with olive oil and then generously apply the dry rub to the steak. Make sure to rub it in deeply. Its best to let it sit for about 2 hours before cooking. I usually put it under the broiler on low until it starts to brown and then turn the broiler up to high to char the outside. Optionally you can also sear the steak on high heat in a pan before placing it under the broiler.
Notes
  1. I like to use natural, single-origin coffees with a lower acidity and either nutty, chocolaty or caramel flavor profiles. A lot of South and Central American coffees work well.
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Chefs on Fire | It’s back to the oldest trick in the book: cooking with an open flame

Written by Melissa Pasanen on . Posted in Taste of the Landscape

Photographed by Andrew Wellman

This article appeared in the Winter 2013-14 edition of Vermont Life magazine. It will be available online for a limited time. To subscribe and have full access to Vermont Life, click here.

After a flirtation with high-tech culinary tools that facilitated precise trompe l’oeil creations and guaranteed evenly cooked food with the touch of a button, chefs have come home to the oldest technique there is: the direct interplay between fire and food. Around the country and here in Vermont, an increasing number of restaurants are using indoor wood-fired grills and ovens to put out smoke-kissed food with that inimitable lick of flame. Cooking with wood delivers food with an honest simplicity, the chefs say, although it requires more skill to manage than one might expect. It’s a little bit wild and exciting, but also fosters a warm and welcoming restaurant ambiance. Vermont chefs relish the challenge — and the flavors. As Eric Warnstedt, chef-owner of the new wood-fire-focused Hen of the Wood in Burlington, says, “It just feels like the right way to cook here in Vermont.”

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Chef-owner Eric Warnstedt works the wood-fired grill at Hen of the Wood in Burlington.

At Hen of the Wood’s second location, which opened this fall in downtown Burlington at Hotel Vermont, chef-owner Eric Warnstedt and his team designed the whole menu and restaurant around the wood-fired oven and grill that anchor one side of the dining room. “Almost everything will be touched by fire,” Warnstedt says. “You’ll walk in the door and you’ll smell the wood and you’ll smell the food. I’ve wanted to do this forever.” They slow-roast the restaurant’s namesake mushrooms with house-cured bacon in the oven and dangle legs of lamb over the grill to drip their aromatic fat into pots of beans, while whole onions melt into lush softness tucked into the embers. “Smoke is an ingredient,” says chef de cuisine Jordan Ware, noting how even carrots simply roasted in a cast-iron pan over coals absorb the soft edge of smoke and require little other seasoning. Whole wild calamari are grilled directly on the grates, while tender, young chickens, known as poussins, are herb-brined before they head into the masonry oven; even wood-roasted apples star in desserts drizzled with brown-butter caramel and crème fraîche. “I think it’s the best way to showcase our food and to showcase what we like about Vermont food,” Warnstedt concludes.

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table24chef1

Chef-owner Stephen Sawyer works the grill and rotisserie at Table 24.

When Stephen Sawyer returned home to Rutland five years ago to start his own place after building a solid national resumé in corporate hospitality, he created Table 24.

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Pumpkinpalooza!

Written by Julianne Puckett on . Posted in Taste of the Landscape

pumpkinWe’ve finished October and are into November: Are you sick of pumpkin yet?

I swear, as soon as Labor Day was over, it was a veritable pumpkinpalooza all over. The jokes and memes started abounding on Facebook and via e-mail (“Prepare for pumpkin everything!”), and you couldn’t look at a food-related website without being smacked in the face with some kind of pumpkin recipe.

And don’t get me started on Starbucks’ pumpkin spice lattes.

I, as a food blogger, refused to succumb. Early autumn is the the time to celebrate apples, pears and all the other ugly, misshapen fruits and root vegetables that I harvest from my farmette. I spent the whole month of September celebrating pears and apples and butternut squash (oh my).

But, once the calendar pages turned to October, I too was ready to give pumpkin its due. Here are some of  the more interesting ways that I enjoyed the pumpkin harvest this fall:

  • Bourbon Apple Pumpkin Butter: Slow-cooked in a crockpot, this butter is equally enjoyable slathered on toast, mixed into oatmeal or served next to a pork roast.crockpot_pumpkin_bread
  • Slow Cooker Pumpkin Bread: Yes, you really can bake bread in your crockpot! It’s moist and delicious.
  • Red Pepper Pumpkin Soup: Nothing is more warming on a cool fall day that a nice bowl of soup — and it’s even better loaded with veggies.
  • Maple Pumpkin Mini Muffins: A sweet treat that can serve double duty as a quick, easy breakfast and a lunchbox snack.

Did I miss any of your favorites? Please just let me know: I’ll need to find new, exciting ways of cooking up pumpkin again come October of next year. Right now, I think I need one of those lattes before it’s time to start Christmas shopping.

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