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Happy Halloween, everyone! This Bell Pepper and Black Bean salad recipe is great if you're looking for a last minute recipe to take to a Halloween get-together tonight or this weekend. This is always a big hit at get-togethers and I especially love that it's vegetarian friendly. And just because she's sitting on my arm right now making it hard to type, and because she's in her Halloween costume year round, here's a photo of my little Judy misbehaving by sitting on the table. But she's so cute, she pretty much never gets in trouble. Enjoy!
xo,
colleen
***************************************************************************************************Bell Pepper and Black Bean Salad
by essie reilly
What you need:
- 3 15 oz cans black beans, rinsed and drained
- 1 red onion, minced
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup fresh cilantro, chopped
- 3 jalapeno peppers, seeded and minced
- 3 garlic cloves, minced
- 2 tbsp lime or lemon juice
- 1 1/2 tsp group cumin
- 1 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp salt
What you do:
In large glass mixing bowl, combine rinsed and drained beans with remaining ingredients and gently toss until mixed. This salad is best if made in advance so the flavors have time to mingle. Cover and refrigerate for up to 2 days. Let stand at room temperature ½ hour before serving.
Serves 8-10 as a side dish.
Stew in a Pumpkin
By Megan Kramer
Last week while I was home for a visit, the whole family went out to a pumpkin farm- we had a blast (kids and adults)! We went on a zip line, pet goats, fed alpacas, and ate donuts and cider until it was time to take the hayride out to pick out our pumpkins. Everyone picked out their perfect pumpkin, and we chose one special pumpkin to become to vessel for a pumpkin stew. This is always one of everyone's favorites. The kids think it's the coolest thing that they can eat out of a pumpkin! It's a great way to get them to eat a really healthy meal that they think is just plain fun! They also love to help clean out the pumpkin; I added a picture of my adorable niece Delani helping! It's one of the best stews I have ever had- seriously. The pumpkin adds the perfect amount of sweetness- it's so good! So use up those pumpkins and have a Happy Halloween!
Pumpkin Stew
by Megan (adapted from Taste of Home)
What you need: 
- 2 pounds beef stew meat, cut into cubes
- 3 tbs canola oil, divided
- 1 cup water
- 3 large potatoes, peeled and cut into cubes
- 4 carrots, sliced
- 1 rutabaga (peeled and cubes)
- 1 small squash (peeled and cubed)
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbs beef bouillon granules
- 1 can (14- 1/2 oz) diced tomatoes, undrained
- 1 pumpkin (10-12 lbs)
What you do:
In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, rutabaga, squash, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Xo,
Megan
Hello & Happy Friday, friends!
It's been a long week but we made it! You know Halloween is just around the corner when Hobby Lobby and Good Will are far more packed than the bars here in Bloomington Indiana. My friends got in the Halloween spirit with a scary movie marathon/zombie makeup practice round last night... it was a TND for the books.
Today I am very excited to introduce you all to our Friday Feature: Tracie from Brooklyn Charm! Brooklyn Charm is an adorable jewelry shop in Williamsburg that has everything you're looking for in a new piece of jewelry. From understated charms to statement pieces, cutom designs, supplies and cheap classes, Brooklyn Charm has you covered! I popped into Brooklyn Charm this past summer when I was in Williamsburg for the day and fell in love, and I guarantee you will too!
Be sure to check out Brooklyn Charm's
& don't miss Tracie's DIY tip at the end of the interview!
xox
helen
Tracie From Brooklyn Charm
1. Tell us about your journey into the jewelry-making world, was owning a store like Brooklyn Charm always your dream?
I was 14, my best friend, Christine's mother banned us for being friends. Christine was my only friend, I had a lonely boring summer before high school. I made my first necklace the summer of 1997, and it took me days to make it. Thousands of little sequins strung up on a stretchy string in a twisted design, made into a choker. I actually wore it for my freshman year book photo, so there is documentation of it! I kept up with it on and off all through out high school. After a trip to Mexico at 15, I was inspired by the tribes selling beaded jewelry on the beach to tourists, so I took that idea, and strung my jewelry up on hanks the same way they did, and sold them in between classes and at lunch at school for $1-$2 each. Even the principal bought something from me. That was my first taste of entrepreneurship.
I spent my first 3 years of college focusing on art. Ceramics, woodworking, sculpture, painting, I dabbed my hands in everything. I was not until my last 2 years of college that I really focused on my skill, by joining the metalsmithing jewelry program. I also worked at Micheals Arts & Crafts for 4 years of my college career. Though I was training for a skilled, artistic trade, I stuck to my "crafting" roots by teaching jewelry classes at Micheals. I also worked private events making jewelry for birthday parties and sponsored events, until I graduated in 2006 and moved away to the East Coast.
I worked several jobs I HATED my first year on the East Coast. I joined Etsy about 6 months into it's existence, just selling my handmade jewelry and vintage jewelry collection. Even though there were not many sellers in retrospect to today, it was still saturated with other jewelry sellers. So when it came down to it, I felt like I was just trying to sell my jewelry to other people doing the same thing. This is where it hit me....Sell supplies to my competitors. I had come across some really amazing, affordable domestic wholesale supplies, that focused mainly on vintage jewelry and components. So I started listing supplies in Etsy. It took me 2 months to make $75 on etsy selling my hand made jewelry. I made that much the first night I started selling supplies!
Epochbeads.etsy.com became an instant hit on Etsy. Supplies were flying out the door, I could barely keep up with orders. I hired my first employee about 6 months after i started selling supplies on Etsy. During this time, I was also selling my hand made jewelry at Artists and Fleas in Brooklyn. My jewelry did not sell so well in the beginning, but over time, I honed in on my craft, kept up with the trend, and worked my ass off, and it paid off. My jewelry was selling AND my supplies we selling. But my bank account was not rising....it flat lined. Something had to change.
This is when I came up with the concept of "custom designed jewelry". I placed the supplies out on the table for the customers to pick out the pieces, and I make it for them on the spot. Like the supplies on Etsy, the concept was very well received with the shoppers. A year after introducing "custom designed jewelry" I opened Brooklyn Charm in Williamsburg with the help of my now husband, and we have been growing ever since.
My dream as a child was to be rich and famous, now it is to be a successful independent woman. I never dreamed of a store, but I wouldn't change how things have turned out for me. I believe everything happens for a reason, and if I can not be rich and famous, maybe Brooklyn Charm can be =)
2. What is your favorite piece in your shop right now and why?
That changes daily, but I think right now it would have to be the chest plate necklace. It weighs about 10 pounds, and is not practical to wear, but is a super fun, statement piece made of pyrite, faux pearls, real pearls and vintage brass components. It took weeks for us to make, with the help of 10 staff members, it is the most time consuming, costly piece in my collection. But also the most fabulous!
3. It's so impressive that you're able to offer affordable jewelry-making classes in addition to the custom orders and general shop upkeep! What is a typical class like?
Our classes can run from 1-2 hours long, depending on the class and how many take it. Each person learns a specific skill. They are provided supplies in the class, and generally there is some left over supply to take home. We also offer 25% off any supplies they purchase that day, and on a following visit. Our teacher Kishi is very informed, and a super sweet girl. We are so lucky to have her!
4. Where do you find inspiration for your art?
EVERYWHERE. I will walk down the street, and look at a pile of leaves, and the colors will inspire me. The way someone's hair falls, the smell of a bakery. Things just seem to trigger in my creativity when my senses are on high alert.
5. Any big projects in store for you and/or Brooklyn Charm that we should know about?
This winter, we are at Artists & Fleas in Chelsea Markets (until the end of November), Union Square Holiday Market (mid Nov - December 24), Columbus Circle holiday market (Nov. 28-Dec.24). We are also participaing in Etsy's anual Holiday sale as a sponsor, giving away free charm necklaces to each guest, and also joining Etsy in a group learning event that will be aired on their video blog.
I do aspire to open another store one day, but this business is hard, and takes a lot of people to help run it. I am still tuning out how things work around here. And until I perfect it, I will stick with the one location and occasional pop up shops for now.
Tracie's DIY tip:
Never Make Your Art on an Empty Stomach!!!
All inspiration and drive will go away, and putting off eating is not healthy. For me to be content with what I make and do, I need my belly full!!! I am a total foodie, so I am always trying new foods, which can be pretty inspiring. Restaurants are a great place of inspiration. Each place offers it's unique form of presentation, and I find restaurants, especially here in Williamsburg to be especially creative and inspiring.
xo
colleen
ohh, poor me. here's the view off our deck...
speaking of the deck. look how nice it looks freshly painted a normal deck color (it used to be blue) with fall leaves, and red toes...
here's a PERFECT fall meal to get you into the mood of the season....
Pumpkin Spice Soup
by La Reina Bates
What you need:
- 1 medium sugar pumpkin (approximately 4 lbs., also called pie pumpkins)
- ½ cup water (put in oven with roasting pumpkin)
- 1 large onion chopped (white or red is fine)
- 2 large carrots peeled and chopped
- 3-4 garlic cloves chopped
- 1 bay leaf
- 3 tbsp olive oil
- 1 tsp salt
- 3 tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ ground black pepper
- 4 cups veggie broth
- 2 cups water (or more if needed)
- 2 tbsp fresh orange juices
What to do:
Preheat oven to 400 degrees F. Slice the pumpkin in half from stem to bottom and pull halves apart. Scoop out seeds and pulp from each half with a spoon. Season each half with salt and pepper and place on a cookie sheet, rind side down. Place a glass cup filled with ½ cup of water on the cookie sheet with the pumpkin. Roast for 45-60 minutes, or until tender (line sheet with foil for easy cleanup). When cool enough to handle, run a knife through the insides of the pumpkin in roughly 1” pieces and scoop out insides.
After pumpkin has been roasting for about 20 minutes, start on the rest of the soup. In a large pot, sauté onion, carrots, garlic, and bay leaf in olive oil over medium heat until softened, about 10 minutes. Add salt, cumin, coriander, ginger, cinnamon, and pepper and stir until everything is well coated, about 30 seconds. Add broth and water, and bring to boil. Reduce heat to low and simmer partially covered about 15 minutes. Add pumpkin pieces and simmer for another 15 minutes. Add orange juice and simmer for 2 more minutes. Discard bay leaf. Transfer soup to a blender, and blend until smooth. Transfer back to the pot. Add water to the soup if you prefer a thinner consistency, and heat through. Add salt and pepper to taste.
Serves 6-8.
Editor’s note: When I added the pumpkin pieces to the soup, I placed the pumpkin seeds in the oven on a baking sheet and baked them according to this recipe. I sprinkled toasted seeds over the soup when I served it. I was out of coriander, so I used 6 cloves instead. I simmered them with the soup the entire 30 minutes and removed before I blended the soup.
And here's my latest crafting craze...
Rolled magazine frames. Our craft get-together at this week's Glue Gun Mafia was these frames and we had a blast! I'm definitely making these for holiday gifts this year. I love gifts like this, that can be done on the cheap but that look nice and have a personal touch-- be sure to fill the frame with a photo that the recipient will like. Go here to learn how to make these. And here and here. Have fun!
So far, my Fall has been full of wonderful people and wonderful views. Louisville is absolutely stunning in October, and as a bonus, I also got a taste of Colroado Fall when my husband and I visited his daughter in Boulder.
Below are a few snapshots capturing my Fall heaven. Enjoy!
x
Lauryn
beautiful Colorado
Back in Kentucky... pumpkin patch at Foxhollow Farm & a Festival afterparty at my friend's farm house (complete with chili, strung lights & wine).
Leaf-spotting in Louisville. This doesn't even begin to do it justice! Come see it for yourself ;)
The lovely Laura Marling, live and up close at a venue in Louisville; the perfect tunes for a chilly Fall night.
Oh, October. I really and truly do love you. I must admit that each year I'm a little hesitant about your arrival, but once you start giving me your crisp cool air and enough oranges, reds, and purples to make any girl who has taken 2D color theory swoon I remember how much I've missed you. Now that I've decided to stop being in denial that cold weather and shorter days are indeed right around the corner, all I can think about is pie. After my weekly run to the farmers market and a visit to the park with Miss Crazy Pants, I headed back to my kitchen for some good old fashioned pie making and I knew exactly what I wanted to make, pumpkin pie. I didn't want just any pumpkin pie though, I wanted my chocolate chip pumpkin pie. I've been making this recipe for a few years now, and quite honestly it's a small miracle that the pie ever made it to a photo shoot. By Sunday night I was shamelessly digging away at it after a giant pasta dinner (with duck prosciutto no less) and haven't been able to resist it for even a moment when I enter the kitchen. This time I added a little Cornelius applejack to mix things up and holy moly is it good. I suggest this pie for breakfast, a mid-afternoon snack, or as a traditional post-dinner dessert.
Enjoy!
xo,
Stephania
***************************************************************************************************Chocolate Chip Pumpkin Pie
by Stephania Stanley
What you need:
For the crust (makes two 9 in. pie crusts):
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 16 tbsp (2 sticks) unsalted butter
- 1/4 cup to 1/2 cup ice water
For the filling:
- 1 15oz. can pumpkin
- 3/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. sea salt
- 3 tbsp Applejack (or Bourbon)
- 2 eggs, slightly beaten
- 1 14oz. can sweetened condenced milk
- 1 cup semi-sweet chocolate chips
What you do:
For the crust:
In a food processor combine flour, sugar, and salt. Pulse to mix. Add butter and and pulse until the mixture is similar to a rough cornmeal. Keeping the processor going, slowly add the ice water one tabelspoon at a time. Continue until the dough comes together while mixing in larger clumps. Be sure not to over mix.
Divide crust into two separate parts. Form them into small discs, wrap in plastic wrap and refrigerate for about an hour (or freeze for about 15 minutes). If you're not making a second pie within the next few days, store the second crust in the freezer until neeeded.
For the filling:
Preheat the oven to 425° F. In a large mixing bowl combine pumpkin, spices, and applejack. Using an electric mixer, stir until ingredients are well blended. Add eggs and condensed milk. Mix well. Add chocolate chips Stir to mix.
Take out the pie crust and using a rolling pin, roll out the dough on a generously floured flat surface. I suggest rolling and then turning the dough clockwise 1/4 of the way and repeating so that you get a nice even crust. Once the crust is rolled out to approximately a 9-inch circle, gently place the pie crust into a buttered pie dish. Fold the edges underneath itself and pinch the edges forming a traidtional pie crust pattern.
Pour the filling into the crust.
Bake at 425°F for 15 minutes. Lower heat to 350°F and cook for an additional 35 to 40 minutes. Cool pie for at least 30 minutes before serving.
Serves 6-8.
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin
Happy Monday! I hope that you all had a wonderful weekend! I spent the weekend baking pumpkin pie (recipe coming Wednesday!), eating a very spicy meal at Mission Chinese, and enjoying a very lazy Sunday afternoon cooking and planning a little trip upstate.
This week we're sharing our fall projects. Whether it's learning a new cooking technique or reorganizing our homes, we've got it covered over here at Thursdays. To kick it off, we have Sara here sharing some of her fall project inspiration.
What are you working on this fall?! Need a little advice? Leave a comment below!
Xo,
Stephania
***************************************************************************************************
Home Grown Fall Fun
by Sara Lowman
Work for me has been a little bit of a hurricane lately, but it’s all the more reason that I needed to carve out some space for friends and family. What I’ve been up to:
I took in the Fall upstate in my hometown of Elmira, New York. My mother and I had fun visiting our favorite farmer’s market for the best kind of decorations—home grown!
Being totally tunnel-visioned with work, I didn’t even realize the trees were changing until I got upstate!
My mom at our favorite Farmer’s market.
Loving this mix for a fall bouquet!
Bargain Décor!
Obsessed with peppers, and this color scheme!
Mums for your doorstep.
Indian corn takes the cake for my favorite Fall decoration. It’s earthy and elegant.
To top it all off, we lucked out with the farmer’s last batch of summer corn.
When I got back to NYC, it was back to business as usual, but being home reminded me how important it is to get out and away. Inspiration is everywhere, and that becomes really apparent when you take a moment to breathe.
Happy friday everybody! I am so sad that burnt orange week has come to an end, I for one really enjoyed it! I have had such a hectic week and knowing that I had an awesome post about my favorite color everyday to look forward to really helped me get through! My other highlight of the week was that it finally started acting like fall up here in New England! I got to wear boots and a scarf everyday this week!
I wish you all a fun and delicious weekend!
xo
lucie
This Week We Posted
Roasted Butternut Squash Soup
I showed you all my take on butternut squash soup! I added roasted shallots and apples and they really added some new dimensions of flavor!
Mixed Lettuce, Caramelized Onion, and Goat Cheese Pita Pizza
This looks delicious and a perfect way to hide the fact that I would be eating mostly lettuce! Dinner tonight? Check!
Orange Accents for a Fall Wedding
As you all well know I LOVE orange so I love the idea of a fall wedding where you can incorporate it's awesome colors!
My Vermont Getaway
Steph I am so jealous! The Whindam Hill Inn looks beautiful and so relaxing!
This Week They Posted
One Fine Day: A Delightful DIY
As someone who is not a huge halloween person, I love this cute and preppy way to decorate pumpkins!
Sprinkle Bakes: Homemade Tootsie Rolls!
Oh my goodness! I love tootsie rolls and the only thing I love more than their chocolately goodness is the idea of making them myself!
Smitten Kitchen: Apple Mosaic Tart with Salted Caramel
Yum! Not only is this tart gorgeous but it looks like it tastes amazing!
Proud Italian Cook: Individual Butternut Squash Lasagna
Wow well thse look amazing! I love that the butternut squash is taking the place of the lasagna noodles, so clever!
Happy Happy Friday!
I don’t know about your neck of the woods, but it’s beginning to look a lot like Fall here in the Midwest!
I woke up so excited on this particular Friday because my roommates have officially dubbed this weekend “all-things Autumn-y” at our house. Activities include but aren’t limited to: Caramel apple making, pumpkin picking and carving, apple cider sipping, and Good Will hunting for our Halloween costumes! In addition, we’ve also ever so ambitiously signed up to run walk the Jill Behrman 5K Color Me Run here in Bloomington tomorrow morning.
But what I’m most excited for today is this week’s crazy-cool Friday Feature. We’re talking with the lovely Jen from Brooklyn Brainery. Brooklyn Brainery is a team of resourceful individuals in who offer affordable classes on anything you could think of… Literally. From learning how to cook Ukrainian food to parenting classes, Brooklyn Brainery has you covered. “Think book clubs on steroids.”
Don't miss Jen's Ginger-Ale recipe after the Q & A and don't forget to check out Brooklyn Brainery's website and facebook!
xox
helen
Jen from Brooklyn Brainery
1. Tell us about Brooklyn Brainery, how was this amazing idea set into motion?
2. Brooklyn Brainery offers courses covering some of the coolest stuff I would never even think of, like Intro to Home Canning and The History of Scotch Whiskey, for example. How do you go about finding teachers for some of those classes?
3. What has been your favorite class offered thus far?
4. What are some of the challenges you've encountered by keeping classes so affordable?
5. What is in store for the future with Brooklyn Brainery? Where do you see yourself and Brooklyn Brainery in five years?
Ginger Ale Recipe
By: Jen
Making ginger ale is a super easy process. Let’s go through the process to make enough to fill a 2-liter bottle:
What You Need:
- 2-liter plastic bottle
- 1 ½ - 4 tbl grated ginger (or 2 tsp ground ginger?)
- 1 cup sugar
- 1/4 tsp baker’s yeast
- 1 lemon, juiced (~2-3 tablespoons)
- lukewarm water
What You Do:
1. Add the sugar to the bottle, along with the water. Cap the bottle and shake well to dissolve.
2. Add the grated ginger, lemon juice and yeast to the bottle, shake lightly to combine.
3. Leave the bottle at room temperature. Squeeze every so often, refrigerate when the bottle gets firm.
4. Once it’s cold, drink and enjoy! You might want to strain it when you pour it into a glass.
Keep your options open!
1. Looking for more of a kick? Double the ginger and add a pinch of cayenne pepper! Honestly adding cayenne to a drink sounds insane, but check the ginger beer at a bodega – they totally list capsicum (chili pepper) as an ingredient!
2. For something a little more citrusy, cut a few strips of lemon peel and muddle with the sugar. The sharp sugar grains will draw the oils out of the lemons, and then you’ll have nicely lemony sugar.
3. Mash ½ cup berries or a handful of mint sprigs with the sugar, and then proceed as usual!
Happy happy Thursday! I have been dying to write up a post about my press trip to Windham Hill Inn in the countryside of Vermont for weeks and have finally gathered a few of my photos and two mouth watering recipes together to share!
Here is a little excerpt from my article:
As we pull into the drive to Windham Hill Inn, two notable items come into view: a sizable garden bursting with herbs and vegetables and a grand inn set in the rolling hills of Vermont. Originally built as a farmhouse, Windham Hill Inn sits in the countryside on the outskirts of West Townshend on 160 acres of land full of hiking trails, a pool, a clay tennis court, and even a waterfall. Each room at the inn is unique. Mine was called the Forget Me Knot room, and it was complete with a full bathtub, a king-sized bed, and a large window seat with plenty of room to stretch out and catch up on my long-neglected book list.
Read the rest here.
I slept more soundly on my room's king sized tempurpedic mattress than I had in my own bed for months. As much as I love my little Ophelia, I relished in my time alone. In my downtime I could do whatever I wished to do, which ended up being absolutely positively nothing. And it was blissful. The 7:00am yoga class overlooking the rolling hills of Vermont made me forget about any stress that I had been carrying around and the food--well it was fresh, creative, and executed flawlessly. I personally suggest the french toast for breakfast and the homemade granola for a midafternoon snack.
Here are two recipes that Windham Hill's own chef created directly inspired by the Inn's own vegetable and herb garden.
Have a lovely Thursday everyone!
xo,
stephania
P.S. To find out more info about Windham Hill Inn go here.
Vegetable Wellington
by Chef Graham Gill of Windham Hill Inn
What you need:
- 1 spring fresh rosemary
- 1 zucchini
- 1 summer squash
- 1 baby eggplant
- fresh sliced tomato
- yellow, green, and red bell peppers (optional)
- 3 sheets of puff pastry 5"x5"
- 1 egg
- 1/4 cup olive oil
- salt and pepper
What you do:
Cut the top and bottom off the vegetables and slice about 11/2" long x 1/4" thick. Cut the peppers in half and remove the stem and seeds, cut each 1/2 into four pieces. Place all vegetables in a bowl, chop the rosemary leaves and add to bowl, pour the oil and season with salt and pepper and toss.
Heat the grill (or skillet) and cook the vegetables (about 5 minutes per side at high heat). (Note: Chef Graham cooked the vegetables long enough so that they had beautiful grill marks on the vegetables. You can also easily saute the vegetables at medium high heat). Let cool.
Place a piece of puff pastry on the table and layer the vegetable son top of each other. Whisk egg with a little milk in a small bowl. Gently brush pastry with egg mixture. Fold corners to the middle, pinch together to close and brush egg mixture once more. Turn the wellington upside down. Repeat with remaining three puff pastry sheets.
Place on a baking sheet and bake at 350°F for 15-20 minutes or until golden brown.
Red Pepper Coulis
by Chef Graham Gill of Windham Hill Inn
What you need:
- 1 red pepper
- 1/2 cup oil
- 1 tbsp vinegar
- 1 clove garlic
- salt and pepper
What you do:
On an open flame blacken the red pepper. Place in a bowl and cover with plastic wrap and let cool. When cool remove the black skin and seeds. Place all ingredients in a blender and blend until smooth.
To serve spoon Pepper Coulis in the middle of the plate, cut the Vegetable Wellington in half and place on top.
Gazpacho
by Chef Graham Gill of Windham Hill Inn
What you need:
- 1 sprig of fresh basil leaves
- 2 cucumbers peeled and seeded
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 red onion
- 2 cloves of garlic peeled
- 4 large tomatoes
- salt and pepper to taste
- 2 6oz cans of tomato juice
What you do:
Blanch tomatoes in boiling water and refresh in an ice bath. Remove the skin, cut in half and remove seeds. Cut pepper in half and remove stem and seeds. Place all ingredients in a food processor and rough chop. Season with salt and pepper.
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