The Vermont Cheese Shop Recipes

5 eggs
3 T butter
1 T flour
1/2 cup milk
2 oz Consider Bardwell farms Equinox Aged Goat Milk Cheese, grated
1 oz Consider Bardwell Farms Pawlet Cheese
1 cup rice
Saffron
Ground While pepper
White Truffle oil
Cayenne Pepper
Freshly Grated Nutmeg
Fresh Ground Black Pepper
Salt
Broccoli

Cook the rice with 2 cups of water, 1 T butter, a pinch of saffron, 1/4 tsp salt, a few grinds of pepper.

Place broccoli in a steamer or small pan, add water (1/2 inch in pan) and sprinkle with salt.  Steam until just tender.

Slice the Pawlet cheese and set aside for omelet.  Preheat a medium frying pan with a lid.  Beat the 5 eggs together, add 1 T butter to the pan, then add the eggs.  Sprinkle with salt and fresh ground pepper, then cover.  When firm, place sliced Pawlet cheese on omelet and turn off heat.  Cover and let sit until cheese melts.

Melt the last 1 T of butter in a small sauce pan over medium heat.  Stir in flour until evenly mixed and cook until it just starts to darken (do not brown!)  Lower heat and add milk.  Stir over low heat until it starts to thicken.  Add a pinch of saffron, a drop of truffle oil, a quick grating of nutmeg, a dash of cayenne, a dash of ground white pepper and a dash of salt, stirring after each addition.  Stir in the grated Equinox cheese in 3 parts and continue stirring until thick and smooth.
 
Arrange rice, omelet and broccoli on plate and spoon sauce over it.

Enjoy!

Ingredients:

1 lb chicken, cut up
2 TBS butter
salt & pepper to taste
4 oz baby spinach leaves
pinch cayenne pepper
4 strands saffron
touch of garlic powder
dry sherry
4 - 5 oz heavy cream
1 cup freshly grated Equinox cheese

Fry chicken in a hot skillet in melted butter until done. Add ground black pepper and salt to taste. Add baby spinach leaves, a pinch of cayenne pepper, saffron and a touch of garlic powder. When spinach is almost wilted, move everything to side of pan and splash some sherry (we used an Amantillado) in center of pan, turn heat down. Stir all up, add 4 or 5 oz heavy cream and grated Equinox cheese (about 2 1/2 - 3 oz). Stir until sauce thickens and serve over cooked rice.

This would pair wonderfully with a Spanish wine (tempranillo, garnacha, mourvedre).