Raised in West Berlin, Vermont, and a graduate of U-32 High School, Chef Arianna Goarin returned home in 2017 after many years on the road and in the kitchens of The Culinary Institute of America in Hyde Park, New York; White Barn Inn in Kennebunkport, Maine; White Horse Village in Newtown Square, Pennsylvania; and Salt Café and Butterfly Bakery of Vermont in Montpelier, Vermont. 

This spring, she’s channeling her formidable culinary talents to create new spring recipes at The Store in Stowe that reap the benefits of Vermont’s abundant fresh, local, and organic produce and products. Chef Arianna has graciously shared the recipes for two star dishes with the Best of Central Vermont.    

2 large sweet potatoes, peeled and cut into half-inch dice

1/4 lb bacon, chopped

1/2 onion, chopped

1 red bell pepper, seeded, in 

half-inch dice

Salt, to taste

Black pepper, to taste

Poached Eggs:

1/4 cup white wine vinegar

6 eggs

Salt, to taste

Black Pepper, to taste

Roasted Jalapeno Béarnaise:

1 jalapeno pepper

1/4 cup tarragon wine vinegar

1/2 cup white wine

1 shallot, finely chopped

1/2 tsp whole black peppercorns

3 sprigs tarragon, chopped

3 sprigs cilantro, chopped

2 egg yolks

12 Tbsp unsalted butter, melted

Salt, to taste

1 . In a large skillet, cook bacon over medium heat until fully cooked, about 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside.

2. Add onions and peppers to the pan and sauté until they begin to release water, about 2–3 minutes. 

3. Add sweet potatoes and cook, stirring occasionally, until browned and almost cooked through, about 10 minutes. Add bacon to pan and continue cooking until sweet potatoes are fully cooked. Season with salt and pepper to taste.

For Eggs:

1 . Heat a straight-sided saucepot over medium heat. When water reaches a temperature of 170º, add vinegar and swirl water to create a vortex. 

2. Carefully crack eggs into the water while it’s still moving, and poach for 3 minutes or until egg whites are cooked. Remove from pan and hold in warm water until served.

1 . Over an open flame or in a cast-iron skillet, toast jalapeno until skin is charred and pepper is fully cooked, about 5–10 minutes. Allow to rest for 5 minutes, then peel and remove stem and seeds.

2 . In a small sauté pan, heat wine, vinegar, peppercorns, and shallot to a boil, reducing by 3/4, about 15 minutes. Carefully strain liquid into a small bowl.

3 . In a blender, combine jalapeno, vinegar mixture, and egg yolks with a pinch of salt and begin blending. Slowly drizzle butter into the vinegar and egg. Continue until all butter is added. Season to taste. Fold in cilantro and tarragon and keep warm until served.

1 . Place a spoonful of hash in the bottom of a plate or bowl. Remove poached egg from holding water and blot dry with a paper towel. Place on top of the hash and sprinkle with salt and pepper. Spoon béarnaise over the top of the egg. Serve immediately.

2 pints strawberries, hulled & cut in half

1/2 cup sugar

2 basil leaves

Shortcakes:

4 cups all-purpose flour

3 Tbsp sugar

1/4 tsp salt

5 tsp baking powder

3/4 cups butter

1 1/4 cup heavy cream

Whipped Cream and Garnish:

1 1/2 cups heavy cream

4 Tbsp sugar

1 tsp vanilla bean paste

1 Tbsp lemon zest

1/4 cup basil leaves, in chiffonade

1 . Preheat oven to 400º. Line a sheet tray with a silicone mat.

2 . In a medium-sized bowl, combine strawberries, sugar, and basil .  and refrigerate while juices develop, at least 30 minutes.

3 . Mix together flour, sugar, baking powder, and salt in a medium-sized bowl. Rub the butter into dry ingredients, then add cream to form a pastry dough.

4 . Knead dough on a lightly floured pastry board, then roll out to half-inch thickness. Using a 3-inch biscuit cutter, cut into an even number of rounds, 2 per serving.

5 . Place half of the rounds on the silicone mat. Brush with melted butter, and then place the other half on top of the buttered rounds. Bake for 10–15 minutes or until golden brown. Pull shortcakes apart and brush with additional melted butter.

6 . Using an immersion blender, beat together heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 2 minutes.

7 . Remove strawberries from refrigerator, discard basil leaves, and fold in cut basil.

To assemble:

Place bottom half of each shortcake on a plate. Top with a generous spoonful of the strawberries. Cover with the top half of the shortcake and add a few more berries. Top with a dollop of cream and garnish with a basil leaf.