Episode 12: If It's Got Four Legs I Can Break It Down

Renowned local chef Jackie Major regales us with tales from the restaurant world. 

Episode 11: Hot Tips Pro Tips

May is a busy month of apartment shopping in Burlington, Vermont. In our eleventh episode, housemates Kyle Silliman-Smith and Debbie Krug give us their hot tips on how to make community living work in the kitchen. 

Episode 10: Anything But Meatpile

Get ready for summer! Katie Miller on home gardening, basil lemonade martinis, and the best creemee stand in Vermont.

Episode 9: The Impatient Chef

We travel from Sutton, Vermont to Cusco, Peru in this interview with the "Impatient Chef."

Episode 8: Schlachtfest

Arline Schmaling part two. Grammy and Hillary go to Germany.

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Episode 7: "I Had To Learn Or We All Would Have Starved"

Featuring Arline Schmaling and her wild cast of German relatives. 

Apfel Kuchen

Ingredients

• Apples (or other fresh fruit)
• 1/4 cup white sugar
• 1 stick of butter
• 1 egg
• 2 teaspoon vanilla 
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

• Cream sugar and butter
• Add egg and mix
• Add remaining dry ingredients
• Push the dough flat in a pan
• Peel, core, and slice the apples
• Place them in rows on top of the dough until covered
• Top apples with two tablespoons of butter
• Mix 3/4 cup of sugar and 1 1/2 Tablespoons of flour and cinnamon together. Spread dry topping over apples.
• Cook in a preheated oven 350 degrees for an 30 - 45 minutes.

Episode 6: Madame Cantine, Lady Lunch

Featuring Manue Garderes, our friend and travel companion. Manue was raised in Southern France and is currently living in Montreal. 

Gratin Dauphinois

Ingredients

• Butter
• Garlic
• Potatoes
• Milk
• Salt

Instructions

• Butter the bottom of a pyrex dish.
• Chop garlic and place in dish.
• Slice potatoes verrrry thin and place in dish.
• Pour in enough milk to cover the potatoes.
• Cook in a preheated oven 375 degrees for an hour, or until potatoes are cooked through. 

Episode 5: Listen, I Only Had 10 Minutes

We talk to Karla Boone, massage therapist in the Northeast Kingdom of Vermont who surprises us with pineapple delight.

10 Minute Chili
Serves 15 - 20 for dinner, then again for breakfast.

Ingredients

• 5Ibs of ground beef from happy cows
• 10 cans of assorted beans, all types
• 4 cans diced tomatoes
• 2-4 McCormick hot chili packets
• 1 whole bottle of wine

Instructions

• Get a big pot
• Put in the 5Ibs of beef, don't even worry about frying it
• Add the 4 cans of diced tomatoes
• Drain and add 10 cans of beans
• Put in McCormick hot chili packets
• Mix it up, cover with water, add the bottle of red wine
• Cook it down for 3-4 hours

Chili Omelettes

Ingredients

• Eggs, 2 - 3 per person
• A lot of cheddar cheese. From Vermont. From cabot and extra sharp if you can.
• The leftover chili

Instructions

• Make omelettes with the chili and cheese inside.
• OR - Make a big scramble, then dump all the shredded cheese on top. Heat up the chili, and pour it on. The cheese will melt with the heat from the chili. Or with magic.

Episode 4: Look, I Made Florida!

A Christmas day interview with Irene Orsini, 89-year-old Italian grandmother of six. 

Pineapple Delight

Ingredients

• 1 bag large marshmallows
• 1 pint of heavy cream
• 1 can crushed pineapple

Instructions

• Mix everything together in a bowl
• Put it in the refrigerator overnight and stir a few times

• Garnish with a cherry