Thursday, August 30, 2012

Chef Michael Kloeti's Maple Crème Anglaise

Chef Michael Kloeti of Michael's on the Hill Restaurant in Waterbury Vermont joined us here at VPT Studios to celebrate Julia Child's 100th birthday. Watch as Chef Michael Kloeti shows us how to whip up this delicious Maple Crème Anglaise!

Click here to download the recipe for Chef Michael Kloeti's Maple Crème Anglaise.

Maple Creme Anglaise Recipe Julia Child

For more recipes visit Bon Appétit!

Wednesday, August 29, 2012

Our Fall 2012 Sizzle Reel

The leaves are changing and the temperature is dropping, indicating that fall is on its way! After a sweltering summer, we are enjoying the cooler mornings and evening breeze. But a change in the weather isn't the only thing we are looking forward to! Here at VPT we have an exciting program line up in the queue!

What helps heal the injured brain of an athlete or soldier? Can the Lake Champlain Basin adapt to climate change? How does acupuncture work? You'll find the answers to these questions and more as we continue into the fifth season of our award winning series, Emerging Science.

We're excited to premiere Little Jerusalem, a documentary on Burlington's original Jewish community in the Old North End, with some stunning footage and photos to accompany some amazing stories. This program is still being produced, so like Vermont Public Television on Facebook to see some great photos from our Little Jerusalem shoots.

Last but not least, we will be bringing you brand new VPT-produced series called Out & About. We've also been snapping pictures on our shoots, so check out our Out & About Facebook photo album for a behind-the-scenes look at our upcoming season!

Monday, August 27, 2012

Chef Michael Kloeti's Roasted Mushroom and Arugula Salad

Chef Michael Kloeti of Michael's on the Hill Restaurant in Waterbury Vermont joined us here at VPT Studios to celebrate Julia Child's 100th birthday. Watch as Chef Michael Kloeti shows us how to make a fresh Roasted Mushroom and Arugula Salad with Hazelnuts!

Click here to download the recipe for Chef Michael Kloeti's Roasted Mushroom and Arugula Salad with Hazelnuts.

Roasted Mushroom Arugula Salad Hazelnuts Julia Child Recipe

For more recipes visit Bon Appétit!

Thursday, August 23, 2012

After Irene, Vermont Victory Not Yet Assured

Vermont is taking a victory lap. Perhaps it ought to wait.

Not that officials are using the term "victory lap" to describe Governor Peter Shumlin's four-day "Irene Anniversary" tour of 22 towns and villages ravaged by the floods of Tropical Storm Irene a year ago. Shumlin himself recently acknowledged that "there's still a lot of damage, a lot of work to do."

But the tour's grand finale is an event at the Chandler Center for the Arts in Randolph. Governors do not schedule such an event without intending it to be a celebration, especially not ten weeks before they're up for re-election.

Tuesday, August 21, 2012

Chef Michael Kloeti's Brown Veal Broth Recipe

Last week Chef Michael Kloeti of Michael's on the Hill Restaurant in Waterbury Vermont joined us here at VPT Studios to celebrate Julia Child's 100th birthday. Watch as Chef Michael Kloeti shows us how to replicate his delicious Brown Veal Broth!

Click here to download Chef Michael Kloeti's Brown Veal Broth recipe.

For more recipes visit Bon Appétit!

Tuesday, August 14, 2012

Julia Child's Apple Tart

From Julia's kitchen: apples surrounded by delicious custard and covered with powdered sugar.
It's simply delicious - a delicate, lovely dessert fit for a special occasion or as an amazing treat for your family. Even better with fresh Vermont apples!

Julia Child's Custard Apple Tart (Tarte Normande Aux Pommes)

8-inch partially baked pie shell (bake it half of what the directions state)
3 cups apples, peeled, cored and thinly sliced
2/3 cup sugar (divided)
1/2 tsp. cinnamon
1 egg
1/4 cup flour
1/2 cup whipping cream
3 tbsp. brandy or cognac
Powdered sugar in a shaker

Directions:In a mixing bowl, toss the apples with 1/3 cup of the sugar and the cinnamon. Put them in the partially baked pie shell and bake at 375 degrees for 20 minutes. Remove from the oven and let cool while making the custard.

Beat the egg and 1/3 cup of the sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, then the brandy or cognac. Pour the mixture over the apples. Return to the oven for 10 minutes or until it begins to puff. Remove from oven and sprinkle heavily with the powdered sugar. Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean. Serve while warm.

(From Mastering the Art of French Cooking, Julia Child)

Out & About With Gunsmith Earl Kathan

Earl Kathan, a gunsmith from Acworth, NH, specializes in repairing and rebuilding flintlock muskets, pistols and muzzleloaders. The guns he works on are from between the 16th and 19th century. There are no manuals or part stores for these works of art. So Earl spends a lot of his time making replacement parts from scratch.

VPT visited his Earl to shoot a segment for the upcoming series "Out & About."


Earl making a Frizzen with his son Ben

Earl working on a spring

A finished repair

Flint lock in pieces

VPT's Neil Hilt fires a muzzleloader

Monday, August 13, 2012

Little Jerusalem Shoot in Maryland

VPT went to Potomac, MD this past weekend to interview Dr. George Saiger whose grandfather co-founded Saiger's Department Store on North Avenue that opened in 1912. Dr. George Saiger is seen here with VPT's Nate Huffman, and his cousin Dorothy Samuleson Shreiber who was a former residents of Little Jerusalem.

Julia Child’s Perfect Pastry Shell

Julia Child’s Perfect Pastry Shell

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon salt
1 1/2 sticks chilled, unsalted butter, diced, plus additional for coating the pan
4 tablespoons chilled vegetable shortening
1/2 cup ice water, plus more as needed

Heat oven to 450 degrees shortly before you remove the shaped pastry shell from the
refrigerator (see below).

Prepare the pastry dough:
In a food processor, combine the all-purpose flour, cake flour, salt and butter. Pulse 5 to 6 times in 1/2-second bursts to break up the butter. Add the shortening, then immediately add the ice water while pulsing 2 or 3 times. (The dough should resemble a mass of small lumps that hold together when pressed. If the dough is too dry, pulse in additional water, a few droplets at a time.)

When the dough is ready, transfer it to the counter. With the heel of your hand, rapidly and roughly push egg-size blobs out in front of you in 6-inch smears. Gather the dough in a relatively smooth cake, wrap in plastic and refrigerate for at least 2 hours and up to 2 days. It also can be frozen (well-wrapped) for several months.

Shape the pastry shell: When ready to bake, use butter to coat a 9-inch tart pan with removable bottom. Cut the chilled dough in half and reserve one piece, refrigerated, for another use. On a lightly floured counter, rapidly roll the remaining piece of dough into a circular shape about 1/8-inch thick and 1 1/2 inches larger than the tart pan.
Roll the dough onto the rolling pin and unroll onto the pan. Lightly press the dough into place. To make sturdy sides, fold the excess dough into the pan against the sides, smoothing the top edge as you go. Prick the bottom of the dough all over with a fork. Cover with plastic wrap and chill for at least 30 minutes before baking.
Bake the pastry shell: When the tart shell has chilled, use butter to coat the shiny side of a sheet of foil several inches larger than the tart shell. Lightly press the foil, buttered side down, into the chilled tart shell along the sides and bottom. To prevent the bottom from rising and the sides from falling, fill the shell with beans, rice or pie weights.
Bake for 10 to 15 minutes, or until the bottom of the tart shell is set but still soft. Remove the foil and beans, prick the bottom again with a fork, then bake for another 2 minutes. Remove the shell from the oven and set aside.

Fill with Quiche Lorraine, Apple Tart or other Julia Child classics and continue baking.

Adapted from Julia Child’s “Julia’s Kitchen Wisdom” (Knopf, 2009).

Thursday, August 9, 2012

Julia Child’s French Onion Soup (Soupe à L'oignon Gratinée)

The key to French Onion soup is the slow cooking of the onions in butter and oil, followed by a long, slow simmering in stock. This helps them develop the rich flavor this soup is known for.

Julia Child's French Onion Soup (Soupe à L'oignon Gratinée)

Julia Child's French Onion Soup (Soupe à L'oignon Gratinée)

6-8 servings

5 cups thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock, boiling
1/2 cup dry white wine
salt and pepper to taste
3 tablespoons cognac
4-6 rounds of hard-toasted French bread
1-2 cups grated Swiss or Parmesan cheese

1) Cook the onions slowly in the butter and oil in a covered saucepan for 15 minutes. Uncover, raise heat to medium and stir in the salt and sugar. The sugar will help the onions to brown. Cook for 30-40 minutes, stirring frequently, until the onions have turned a deep golden brown.

2) Sprinkle in the flour and stir over heat for 3 minutes. Off heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for another 30-40 minutes or more, skimming if needed. Correct seasonings.

3) Just before serving, stir in the cognac. Place rounds of bread in soup bowls or a tureen and pour soup on top. Sprinkle with grated cheese and brown under a hot broiler until golden and bubbly. Serve immediately.

Tuesday, August 7, 2012

Winooski Woman's Titanic Frame on PBS’s ‘History Detectives’ Tonight

Did PBS' History Detectives track down a picture frame crafted from the staircase banister of the Titanic, the Lusitania, or neither?

Cousins Cathy McIsaac (from Winooski, VT) and Robert Martorana (from Hillsborough, NJ) always wondered about the odd-looking frame on their grandmother's shelf.

Growing up, both heard incredible stories about where it came from. Robert believes the frame was made from a piece of the Titanic's grand staircase. Cathy heard it was made from a piece of the Lusitania. But both were told that their great-grandfather worked on a ship that recovered bodies after the Titanic sank in April of 1912 and the Lusitania was torpedoed in May of 1915. He grabbed a floating piece of wood and had it made into a frame.

With all the fake artifacts from both ships in the marketplace, Robert and Cathy asks History Detectives host and appraiser Elyse Luray to find out whether this picture frame is the genuine article.

This fascinating story is explored in the upcoming episode of this long-running series, which premieres Tuesday, August 7 at 8 p.m. on VPT.

Thursday, August 2, 2012

Honoring Julia Child's 100th With 'Celebrate Julia'

She changed the way Americans cook, eat and think about food.  Vermont Public Television will honor Julia Child, television's first superstar cook, on Wednesday, August 15, which would have been Child's 100th birthday.

Julia Child Bastes a Turkey WGBH
Julia Child photo courtesy of WGBH
VPT will broadcast a live, three-hour cooking special featuring dishes that showcase locally grown food as well as classic recipes and techniques taught by Child herself.

Airing from 7 to 10 p.m., "Celebrate Julia" will feature three vintage episodes of Child's pioneering public television series, "The French Chef," from the early 1960s.  In them, Child will prepare French onion soup, giving tips on how to quickly and safely slice onions, and how to improve and personalize a store-bought stock.  She will also make quiche Lorraine, illustrating the key tips to create "the perfect pastry."  Child will demonstrate how that same pastry can be used to make an apple tart finished with an apricot glaze.

In between the vintage TV shows, chef Michael Kloeti of Michael's on the Hill in Waterbury Center, Vt., will be guiding some enthusiastic amateurs in the VPT studio kitchen as they attempt to prepare dishes to complement Child's recipes using locally grown, seasonal ingredients.

Vermont resident Judith Jones will share stories from the days when she was Child's editor at Alfred A. Knopf and helped bring Child and her famous "Mastering the Art of French Cooking" to the attention of the world.  Culinary writer Bronwyn Jones Dunne, who grew up watching Jones (her stepmother) test Child's recipes, will share her own memories of that time and assist in the VPT kitchen.

VPT's "Celebrate Julia" will also air Saturday, August 18, at 12:30 p.m.  VPT will provide recipes and additional "Celebrate Julia" content on

In related festivities during August, on Saturday, August 18, the VPT Create channel will present a marathon of "Baking With Julia" and "Julia and Jacques" programs.

On the Web, public television culinary hosts, producers and guests will share video, memories, photographs, quotes and recipes on a special Julia Child page at will also have a complete Julia Child/The French Chef page including streaming episodes of "The French Chef," one-of-a-kind recipes and never-before-seen out-takes, film footage and on-set photos from an un-aired French Chef film shoot circa 1970.

Viewers are invited to share their memories of Julia Child on Twitter at #CookforJulia with fanpages also being built on Facebook. Be sure to follow our Celebrate Julia Childs Pinterest board as well!

Wednesday, August 1, 2012

VPT Marks Irene Anniversary With 'Impact Irene'

To mark the one-year anniversary of Tropical Storm Irene, Vermont Public Television has scheduled broadcast programs and online content throughout August.

In a scene from "Flood Bound," rescuers help a man and his dog escape before fast-rising waters destroy his home in Pittsfield, Vt. Courtesy Barb Wood.

"Flood Bound," a film by independent filmmaker and Pittsfield, Vt., resident Marion Abrams will premiere Thursday, August 16, at 8 p.m. on VPT.  Cut off from the outside world when Irene struck, destroying homes and cutting off the roads to the north and south, neighbors in the small town came together.  They rescued one another, then they found ways to share resources and cope with the aftermath.

Photos and video of the destruction and recovery in Pittsfield are interwoven with moving interviews of residents, as they tell their stories.  Abrams said, "A community that was always self reliant, strong, ingenious and generous proved itself, like so many other Vermont towns, to be even more so when faced with challenge."  "Flood Bound" will also air August 20 at 7 p.m. and August 25 at 4 p.m.

On August 13 at 7:30 p.m., "'27 Flood" looks at Vermont's Great Flood of 1927 through VPT's archival footage and interviews, and the TV premiere of a new 13-minute animated short called "Mad River Rising." Based on the play by Dana Yeaton, it was produced by Middlebury College alumni and students. It features original music by Anais Mitchell. The program will also air August 23 at 10 p.m., August 24 at 10:30 p.m. and August 25 at 11:30 p.m.

VPT had Director Daniel Houghton and Writer Dana Yeaton in the studio to record an exclusive editor's commentary voice over for the short, which will only be available on the Vermont Public Television YouTube channel come August 28.

On August 23 at 8 p.m., "Impact Irene, A Public Square Special" offers updates on recovery efforts, fundraising and more.  Wilmington, Pittsfield and Rochester, Vt., will be highlighted.  Viewers will be invited to join in with their questions in this live program.   Stewart Ledbetter  hosts.

Recalling one of the outstanding benefit events that followed the storm, VPT will re-broadcast "Grace Potter & the Nocturnals: Goodnight Irene" on August 24 at 9 p.m. and again August 25 at 10 p.m.  The band performed a sold-out concert last October at Burlington's Flynn Center.

In mid August, Vermont Newsguy Jon Margolis will file a new report about Irene at

As Vermonters know, there is still much to be done to help the state recover from Irene.  Running throughout the month on air and at, a "VPT & You" spot features Sue Minter, Vermont's Irene Recovery Officer, pointing out the need for skilled volunteers to help Vermonters rebuild their homes damaged by the storm and for contributions to the recovery fund.