Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State

Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State

by Tracey Medeiros

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Overview


From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up® Vermont will quickly have you hooked on the joys of Yankee cooking. 

Product Details

ISBN-13: 9781603420259
Publisher: Storey Books
Publication date: 04/09/2008
Pages: 288
Sales rank: 287,934
Product dimensions: 7.38(w) x 9.25(h) x 0.69(d)

About the Author


Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. Her recipes have appeared in Bon Appetit, Cooking Light, Eating Well, and Hampton Roads magazines. When she relocated to Vermont several years ago, she immediately became interested in the exciting local food scene there, and her interest led to the development of Dishing Up® Vermont.    

Read an Excerpt

CHAPTER 1

Seasonal Vegetables

TOMATO AND ARUGULA SALAD

Recipe from LET'S PRETEND CATERING

4 SERVINGS

A wonderful salad, made even more appealing by its versatility. As the season progresses, try fresh peaches, blue cheese, and a honey vinaigrette, or crisp pears, endive, and walnuts with the arugula.

SALAD

* 8 cups loosely packed baby arugula

* small red onion, peeled and thinly sliced

* 3-4 Roma or heirloom tomatoes, sliced into segments

* cup pine nuts, lightly toasted

* 4 ounces chilled soft fresh goat cheese, crumbled, (about 1 cup) or 1 cup grated Parmesan cheese

LEMON-BALSAMIC VINAIGRETTE

* 1 tablespoon freshly squeezed lemon juice

* 3 tablespoons best-quality balsamic vinegar

* 1 teaspoon Dijon mustard

* 1 tablespoon minced onion

* 2 garlic cloves, peeled and minced 1 cup extra-virgin olive oil

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Gently toss the arugula, sliced onion, tomatoes, pine nuts, and goat cheese in a medium bowl. Season with salt and pepper to taste.

2. Combine lemon juice, vinegar, mustard, onion, and garlic in a small bowl. Slowly drizzle in the olive oil, whisking rapidly until well combined. Season with salt and pepper to taste. Just before serving, drizzle desired amount of dressing over the top of the salad and lightly toss.

TABBOULEH SALAD

Recipe from NOLA'S SECRET GARDEN

8-10 SERVINGS

Garnished with nasturtiums or calendula perals, this salad makes a lovely presentation. Serve with fresh pita bread–you can forget the forks and spoons and use the bread instead!

INGREDIENTS

* 2 cups cracked wheat

* 4 bunches parsley

* 1 bunch mint

* 3 bunches scallions

* 2 pounds ripe tomatoes

* cup freshly squeezed lemon juice

* cup extra-virgin olive oil

* Salt and freshly ground black pepper

* Nasturtiums or calendula petals (optional)

INSTRUCTIONS

1. Rinse wheat in water until the water is no longer cloudy. In a large bowl, cover wheat with boiling water and let soak for 20 minutes. Drain and squeeze dry with hands to remove any excess water; return to bowl. Set aside.

2. Chop parsley, mint, scallions, and tomatoes (reserve any juice from the tomatoes) and place in a large bowl. Add prepared wheat, lemon juice, oil, reserved tomato juice, and salt and pepper to taste. Chill in the refrigerator just long enough to cool, approximately 30 to 45 minutes.

3. Garnish with nasturtiums or calendula petals, if desired.

BEET SALAD IN PUFF PASTRY LAYERS

Recipe from CAFÉ PROVENCE

6 SERVINGS

Cornichons — crisp, tart pickles made from tiny gherkins — give this salad a lively zing. If you can't find cornichons, you can substitute a good baby dill pickle.

PUFF PASTRY

* 1 sheet (half of a 17-3-ounce package) puff pastry dough

* 1 egg, beaten

BEET SALAD

* 5-6 medium red beets, preferably locally grown

* I cup balsamic vinegar

* 1 teaspoon chopped garlic

* 3 scallions, white and green parts, trimmed and chopped

* ¾ cup olive oil

* Salt and freshly ground black pepper

* 2 tablespoons peeled and chopped fresh ginger

* 1 medium red onion, peeled and thinly sliced

* 2 medium plum tomatoes, cored, seeded and coarsely chopped

* cup minced flat-leaf parsley

CORNICHON TARTARE

* 2 teaspoons olive oil

* cup cornichons, rinsed, drained, and chopped

* cup capers, rinsed, drained, and chopped

* 1 teaspoon Dijon mustard

* 6 cups mesclun greens, preferably locally grown

* cup minced flat-leaf parsley

INSTRUCTIONS

1. Thaw the puff pastry at room temperature according to package directions. Preheat oven to 350°F. Unfold the dough on a lightly floured, clean work surface. Cut dough into 3 strips along the fold marks and then cut each strip into 2 equal rectangles, making 6 in all. Place the 6 rectangles on a parchment-lined baking sheet and brush with beaten egg. Bake until golden and puffed, about 20 minutes.

2. Meanwhile, make the beet salad: Place beets in a large stockpot with cold water, cover, and bring to a boil over high heat. Reduce heat to a gentle simmer and continue to cook until fork tender, about 1 to 1V2 hours. In a colander, drain thoroughly and immediately immerse the beets in a bowl of ice water for 30 seconds; drain again. Peel and finely slice or dice the beets.

3. Combine the balsamic vinegar, garlic, and scallions in a large bowl. Slowly drizzle and whisk in the olive oil. Add salt and pepper to taste. Set aside 6 tablespoons of dressing for the greens. Add the beets, ginger, onions, tomatoes, and parsley to the remaining dressing. Gently mix well.

4. Make the cornichon tartare: Pulse the olive oil, cornichons, capers, parsley, and mustard in a food processor, just to combine.

5. To serve, toss mesclun with the 6 tablespoons of reserved dressing and divide onto six salad plates. Split the baked pastry into top and bottom halves. Place the bottom halves on the mesclun and divide the beet salad among them. Place the top halves of the pastry onto the beet salad, at an angle. Garnish with 1 to 2 tablespoons of the cornichon mixture.

OLIVIA'S CAESAR SALAD

Recipe from OLIVIA'S CROUTON COMPANY

6-8 SERVINGS

Caesar salad is such a perfect creation — simple romaine lettuce transformed by the combination of dressing, Parmesan cheese, and, of course, croutons. It can be a delicious beginning to a meal, or, with the addition of chicken or shrimp, Caesar salad becomes a complete dinner.

OLIVIA'S CAESAR DRESSING

* 1-2 medium garlic cloves, peeled and coarsely chopped

* 3-5 anchovy fillets

* 2 tablespoons mayonnaise

* teaspoon freshly ground black pepper, or to taste

* Salt

* Juice of lemon

* cup extra-virgin olive oil

SALAD

* 1 medium garlic clove, peeled

* teaspoon salt

* 3-4 cups romaine lettuce, washed, dried, and torn into bite-size pieces

* Juice of lemon

* cup freshly grated Parmesan cheese, plus more for garnish

* Freshly ground black pepper

* Croutons, preferably bag of Olivia's Parmesan Pepper Croutons or Butter & Garlic Croutons

INSTRUCTIONS

1. Make the dressing: Combine the garlic, anchovies, mayonnaise, pepper, salt, and lemon juice in a food processor or blender, mixing well. With the processor running, slowly add the oil. Continue mixing until all the oil has been used; you will have about cup of dressing. It should have a thick and satiny texture. Use or refrigerate immediately.

2. Place garlic and salt into a large wooden salad bowl and mash into a paste with a fork. Add lettuce and lemon juice and toss gently. Gently toss in the dressing cup at a time until the greens are coated as desired. Add cheese, pepper, and croutons and toss lightly one more time.

3. Divide salad among chilled salad plates or bowls. If desired, grate additional cheese over the top.

MÂCHE SALAD WITH CARROTS, DRIED CRANBERRIES, AND WALNUTS

Recipe from VERMONT HERB & SALAD COMPANY

6-8 SERVINGS

Vermont Herb & Salad Company is a four-season family farm owned and operated by Jared and Heather McDermott. They grow primarily salad greens and culinary herbs, offering their produce to grocery stores, restaurants, and distributors throughout Vermont. The McDermotts are proud to say that "only rich soil, quality seed, and hard work," are used to produce their greens and herbs. "We are a farm that is committed to preserving Vermont's rural landscape as well as working toward Vermont's social, economic, and ecological sustainability."

Mâche, also known as corn salad or lamb's lettuce, is a cool-weather crop. Its greens form a small rosette-shaped head, which has a mild, almost nutty favor. It combines well with fruit and nuts in this satisfying salad - a bright addition to the dinner plate on those first chilly days of winter. Mâche can be found in most large specialty food stores.

INGREDIENTS

* 1 pound mâche, rinsed gently and dried

* 1 cup shredded carrots

* cup dried cranberries, chopped coarsely

* cup walnut halves, chopped coarsely

INSTRUCTIONS

Toss mâche, carrots, cranberries, and walnuts in a large bowl to combine. Divide among salad plates or bowls and serve with your favorite honey mustard dressing or other dressing of your choice.

GODDESS PRIMAVERA PASTA SALAD

Recipe from ANNIE'S NATURALS

8-10 SERVINGS

Annie Christopher began to bottle and sell delicious homemade sauces, marinades, and dressings out of her barbecue shack in Vermont's Green Mountains in the 1980s. Her family company, Annie's Naturals, soon grew into a local phenomenon. In 2005, they were purchased by Homegrown Naturals, the owners of Annie's Homegrown (the pasta producers in California — no relation between the Annies), and are no longer based in Vermont. But Annie Christopher still develops the salad dressings, marinades, and sauces in the same barbecue shack in the Green Mountains where she started the business.

This Primavera Pasta Salad recipe showcases Annie's creamy, tahini-based Goddess Dressing.

INGREDIENTS

* 1 pound rotini, fusilli, or penne pasta

* 1 tablespoon olive oil

* Salt and freshly ground black pepper

* 1 cup frozen or fresh peas, cooked

* 1 medium red bell pepper, chopped

* 1 medium red onion, peeled and chopped

* 1 cup grape or cherry tomatoes

* Florets from 1 large stalk of broccoli, steamed and cooled

* 1 cup or more seasonal green vegetables, such as zucchini, asparagus, or green beans, steamed al dente and cooled

* 1-1 ½ (8-ounce) bottles Annie's Naturals Organic Goddess Dressing

* ¼-½ cup chopped flat-leaf parsley

INSTRUCTIONS

1. Bring a large pot of water to a boil, add salt, and cook the pasta according to package directions. Drain pasta and toss with olive oil and salt and pepper to taste. Set aside to cool.

2. Combine the peas, bell pepper, onion, tomatoes, broccoli, and seasonal vegetables in a large bowl. Add cooked pasta and toss to combine well. Season to taste with salt and pepper. Add the dressing and toss again, combining all ingredients thoroughly.

3. Garnish with parsley. Serve at room temperature or chilled.

Note: Vegetable quantities are approximate and may be increased and varied according to taste.

LUMP CRAB CAKES WITH VERMONT SWEET PEPPERS

Recipe from THE MOUNTAIN TOP INN & RESORT

8 CAKES (4 APPETIZER SERVINGS)

Crab cakes are a summertime favorite. Use the freshest and best-quality crabmeat available and this dish will surely be a big hit.

CRAB CAKES

* 2 tablespoons unsalted butter

* cup minced red bell pepper

* cup minced yellow bell pepper

* 8 ounces jumbo lump crabmeat

* 1 teaspoon Worcestershire sauce

* 5 dashes Tabasco sauce

* 1 teaspoon dried thyme

* 2 tablespoons lemon juice

* 3 tablespoons chopped chives

* cup mayonnaise

* cup plain breadcrumbs

* Salt and freshly ground black pepper

* 4 tablespoons vegetable oil, or as needed

* Unbleached all-purpose flour

* Lemon wedges

REMOULADE

* 1 cup mayonnaise

* 3 tablespoons whole grain mustard

* 1 tablespoon Dijon mustard

* 2 tablespoons lemon juice

* 3 tablespoons heavy cream

* 1 tablespoon chopped chives

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Melt butter in a medium skillet over medium heat. Add the peppers and sauté until soft, stirring often. Remove from heat and let the mixture cool for a few minutes. Add the crabmeat, Worcestershire sauce, Tabasco, thyme, lemon juice, and chives, mixing until well combined. Fold in the mayonnaise and breadcrumbs. Adjust seasonings with salt and pepper to taste.

2. Line a baking sheet with parchment paper. Shape crab mixture into 8 equal cakes and place on prepared baking sheet. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

3. While the crab cakes are chilling, make the remoulade. Combine mayonnaise, whole grain and Dijon mustards, lemon juice, cream, chives, and salt and pepper to taste in a medium bowl. Cover with plastic wrap and refrigerate until you are ready to use.

4. Heat vegetable oil in a large skillet over medium-high heat. Lightly dredge the crab cakes in the flour, shaking off excess flour. Add crab cakes to the skillet and cook until golden brown on both sides, turning once, adding additional oil as needed.

5. Serve cakes warm with lemon wedges and remoulade.

APPLE, PICKLE, AND SWEET PEPPER TUNA SALAD

Recipe from IZABELLA'S EATERY

4 SERVINGS

At Izabella's in Bennington, this flavorful salad is a regular special and a hit at catered events. To balance the lively flavors of the fresh vegetables and tart pickles, it is best served with dense artisanal bread. Or stuff it into pita pockets, spoon it into hollowed-out tomato shells, or serve on a bed of baby organic greens. It also makes an excellent tuna melt!

INGREDIENTS

* 1 (12-ounce) can white tuna in water, drained well and flaked

* Juice of lemon, strained

* 6 tablespoons plain nonfat yogurt

* 6 tablespoons light sour cream

* ½ cup drained sweet gherkin pickles, chopped

* 1 red bell pepper, diced

* 1 tart apple, cored, peeled, and chopped

* 4 teaspoons cider vinegar

* Salt and freshly ground black pepper

INSTRUCTIONS

1. Combine the tuna and lemon juice in a large bowl. Stir in the yogurt, sour cream, and pickles. Season with salt and pepper to taste.

2. Combine bell pepper, apple, and vinegar in a separate bowl, and toss gently to combine. Add vegetable mixture to tuna and mix until well combined. Season to taste with salt and pepper.

CELERIAC AND GREEN APPLE SALAD

Recipe from THE ALCHEMIST PUB AND BREWERY

4-6 SERVINGS

Celeriac is an ingredient found in most grocery stores but rarely chosen by home cooks. With a few minutes of preparation time and some delicious Granny Smith apples, you can make an unexpected salad that complements any summer barbecue or fall dinner.

INGREDIENTS

* 1 small sweet onion, peeled and finely diced
* cup mayonnaise

* 2 tablespoons whole grain mustard

* 1 tablespoon apple cider vinegar

* 1 tablespoon organic honey, preferably locally harvested

* 2 pounds fresh celeriac (see Note)

* 2 large Granny Smith apples, unpeeled and cored

* Salt and freshly ground black pepper

* ½ cup balsamic vinegar

* 1 cup organic baby greens, preferably locally grown

* 3 organic beefsteak tomatoes, cored and sliced V-inch thick

* 12 sweet baby turnips, washed and quartered

Note: Celeriac — also called celery root, knob celery, and turnip-rooted celery — is grown for its globular root, which has a taste that is similar to a blend of celery and parsley.

INSTRUCTIONS

1. Make the dressing: In a medium bowl combine the onion, garlic, mayonnaise, mustard, vinegar, and honey. Mix well and set aside.

2. Peel all of the skin from the celeriac with a paring knife. Grate the celeriac coarsely with a box grater (do not use a food processor — a food processor will grate it too finely, and the salad will have very little texture and be too wet). Set aside. Grate the apples with the box grater.

3. Add the celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving.

4. Meanwhile, boil the balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently, and continue to boil until the vinegar is reduced by approximately one-third.

5. Taste the celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added.) Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with the balsamic reduction and serve at once.

(Continues…)



Excerpted from "Dishing Up Vermont"
by .
Copyright © 2008 Tracey Medeiros.
Excerpted by permission of Storey Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents


1: Seasonal Vegetables
2: Orchard Fruits and Berries
3: Milk and Cheese from Vermont’s Dairy Farms
4: Beef, Pork, Lamb, and Game
5: Poultry and Game Birds
6: Maple Syrup and Honey
7: Desserts and Other Baked Goods

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“…a window into the vibrant and vital network of chefs, farmers, growers, and producers that defines the Vermont Fresh Network. By recording their stories and recipes, Tracey Medeiros pays tribute to the diversity and significance of their contributions to Vermont’s environmental and culinary landscape.” –from the Foreward by Molly Stevens, President Vermont Fresh Network and author of All About Braising

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