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

  • Tomato and arugula salad

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

    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: baby arugula; red onions; heirloom tomatoes; pine nuts; soft goat cheese; balsamic vinegar; olive oil
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Notes about Recipes in this book

  • Beet gnocchi with roasted garlic butter sauce

    • twoyolks on November 04, 2013

      The gnocchi had a very terrible texture to them. They were way too heavy (and I attempted to follow the directions to have lighter gnocchi in the recipe).

  • Maple nut muffins

    • twoyolks on November 24, 2015

      The muffins have just enough maple flavor to make it noticeable but I would've preferred more. The nuts go nicely with the muffins. A crumb topping would also go well.

  • Maple nut cake

    • twoyolks on November 24, 2017

      This was more like brownies than a cake. They taste a lot like butterscotch brownies.

  • Cider maple ice cream

    • twoyolks on November 28, 2013

      The predominant flavor is the apple cider. I couldn't taste the maple syrup at all.

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  • ISBN 10 1603420258
  • ISBN 13 9781603420259
  • Linked ISBNs
  • Published Apr 01 2008
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Publishing

Publishers Text

The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont's signature flavors. But they're just the tip of the Vermont food pyramid. Dairy farms support cheese production that goes far beyond classic Cheddars. Farmers coax an impressive variety and quantity of produce from land that's buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms where the farmers are committed to using sustainable, organic methods.

Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.

This insider's view of Vermont cooking is rounded out with profiles of the people and places that make the state's food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients.

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