The Meat

Wednesday, March 6, 2019

Good morning, foodie friends. 

According to our food columnist Robin Anish, there’s a lot to love about the month of March. Meh, I’m not so sure.

She points to some solid things: Spring officially kicks off this month (someone, please let Mother Nature know); maple sugar season will be in full swing soon, and we get to celebrate great food holidays, like National Cheese Doodle Day. I’m feeling a bit more like my son, who last week when he learned that it had snowed again punched his pillow sleepily and said: “Hulk smash snow!” (We’re going through a serious superhero phase; please send me any Avengers-esque recipes you may have. What does Iron Man eat anyway?)

This cold weather does mean I can get some more time in with my Dutch oven. I’ve recently learned the superhero powers of a Parmesan rind in soups. Where has this glorious, nutty, salty, delicious trick been all my life? I throw it in a pot of alphabet soup with a fresh thyme bundle and shredded chicken, and it goes from bland to complex after 45 minutes of simmering.

Recently, I made a creamy Tomato-Parmesan Soup by sauteing some onions, garlic and a pinch of red pepper flakes in a few tablespoons of butter. Then I added two 28-ounce cans of crushed tomatoes, 1 cup of water and a Parmesan rind. You simmer the whole thing on low for about 30 minutes, stirring occasionally. Then remove the rind and puree the soup with an immersion blender. Serve with grilled cheese and watch the snow melt outside in the March sun.

Happy March Madness!
Lindsey Hollenbaugh
Managing editor of features



The Sides

Cooking with kids: Make some plain biscuits — or dress them up

These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this … more

Eggs-actly what you want ...

A friend who has quail brought me some eggs last weekend. She built a pen last summer and promptly installed quail chicks, who have grown. You can now can hear them hoot-hooing quietly when you sit … more

Meatless chili treats tempeh like ground meat

There are countless ways to make a meatless chili, and for a diabetic-friendly version we turned to tempeh as our starting point.Tempeh, which is made from cooked and fermented soybeans, is high in … more


Don't feel like cooking?

Balkan Cafe comes to the Grange

DUMMERSTON — Evening Star Grange will presents its monthly Balkan Cafe featuring international music, traditional dance and food from 4 to 7 p.m. Sunday, March 3. Come to join in the dancing, … more


Get your fill

Community meals

Dam Diner chefTownshend: Everyone is invited to dinner at noon on Thursday at Townshend Church. Sponsored by Senior Solutions Inc, the food is prepared by the Townshend Dam Diner's Chef Stephanie. … more

Hunger Council to discuss challenges for veterans

BRATTLEBORO — The Hunger Council of the Windham Region will hold a meeting from 9:30 to 11:30 a.m. Wednesday at Holton Hall on the campus of the Winston Prouty Center for Children and Families, … more

How are we doing?

We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.



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