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Champion Chili Yield: 1 gallon We served this “Texas-Style, All Beef – No Bean” chili at last year’s Middlebury Chili Contest and took home the gold! The key to the chili’s success is the 45 minute simmer as it allows the flavors to mingle and develop. We recommend a high-quality, local ground beef as [...]The post Champion Chili appeared first on Bluebird Tav
Champion Chili Yield: 1 gallon We served this “Texas-Style, All Beef – No Bean” chili at last year’s Middlebury Chili Contest and took home the gold! The key to the chili’s success is the 45 minute simmer as it allows the flavors to mingle and develop. We recommend a high-quality, local ground beef as [...]
Vermont Cranberry Sauce A classic accompaniment to your holiday feast! Our cranberry sauce features local vermont cranberries from The Vermont Cranberry Company and cassis from Putney Moutain Winery. Serve cranberry sauce as an accompaniment to your Thanksgiving feast as well as a spread with a cheese board at your next holiday gathering. Ingredients Yield: 1 [...]
Vermont Cranberry Sauce A classic accompaniment to your holiday feast! Our cranberry sauce features local vermont cranberries from The Vermont Cranberry Company and cassis from Putney Moutain Winery. Serve cranberry sauce as an accompaniment to your Thanksgiving feast as well as a spread with a cheese board at your next holiday gathering. Ingredients Yield: 1 [...]The post Bluebird Recipe: Vermon
Bluebird’s Chicken Liver Pate (Serves 6-8 guests) Always a guest favorite at Bluebird Tavern our Chicken Liver Pate recipe is a great starter for your next dinner party or special event. To view entire recipe and print a PDF click to Equipment Needed: 3×9 Baking Dish High Speed Blender Saute Pan Fine Strainer/Sieve Ingredients: 1lb [...]The post Bluebird Recipe: Chicken Liver Pate appea
Bluebird’s Chicken Liver Pate (Serves 6-8 guests) Always a guest favorite at Bluebird Tavern our Chicken Liver Pate recipe is a great starter for your next dinner party or special event. To view entire recipe and print a PDF click to Equipment Needed: 3×9 Baking Dish High Speed Blender Saute Pan Fine Strainer/Sieve Ingredients: 1lb [...]
Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
Hi friends! I hope you all had a great spring and are enjoying the early days of summer. It’s been a crazy, hectic, and fun couple of months here in Burlington, VT and I’m happy to announce it’s the last day of construction at Bluebird Tavern - woohoo! Now that we’ve got an operable kitchen you [...]
*Please disregard the last post that went out (wicked good lobster rolls) - it was a computer mishap! I will be doing a lobster roll post this summer. Thanks! Sue Creating salad dressings, dips, and spreads from scratch is one of the easiest ways to move to a healthier, whole-foods based diet. Of course, when I [...]
Roast potatoes have been my nemesis in the kitchen for quite a while now. It’s a bit embarrassing to be bested by such a simple recipe, but I’ve gone round after round with roast potatoes that are too crispy, or don’t get crisp at all, or become glued to the baking sheet. It’s been quite [...]
Dear Boneless Chicken Breast, I’m sorry. For the last couple of years I have been avoiding you, claiming a disdain for your simplicity and calling you flavorless. We had been friends for years and then one day I just dropped you. I thought I was moving onto better things, roasting whole chickens and braising chicken legs, [...]
Usually I try to eschew bold claims, but this time I am going to go ahead and put it out there - these are the best turkey meatballs I have ever made. I’ve been working on this recipe since last fall when I posted the turkey meatball sub recipe (I was trying to beat out [...]
There hasn’t been too much action in the feelgood eats kitchen the last couple of weeks, but only because something new has been heating up across town. The beauty pictured above is my new restaurant, “Bluebird Tavern,” and it is slated to open this summer - after we give it a bit of a facelift. As [...]
Every Saturday morning I like to get up early (like 5 or 6am early), make a pot of coffee, snuggle up on the couch, and play a few Food Network shows that I recorded throughout the week. When it comes to Food Network programming, I’m a bit picky. I’ve got a few shows I enjoy [...]
A quick look at the upcoming events on my calendar revealed that I’ve got quite a few house guests visiting over the next few weekends. Another glance at my calendar and I realized that it was March - uh-oh. For those of you who have images of Vermont that includes rolling green hills, bright fall [...]
feelgood eats bulgur recipe - this is a spin-off tabbouleh - a perfect way to brighten up a winter meal.
When I was at the market this morning I saw the first sign that spring is near: a big bunch of California asparagus. After a few months of nothing but root vegetables and hardy greens, the pleasant snap of asparagus had real appeal and they were almost tossed into my basket. However, I have this [...]
As soon as I put this soup together on the stove the aroma immediately brought me back to Egypt. During my trip I had become quite familiar of the scent of cumin, coriander, and lentils mingling together, since lentil soup was served at almost every lunch and dinner. Far from being monotonous, I enjoyed my [...]
