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 iceberg. 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 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 tastes 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, and craft brewers who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients.
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Book Description
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Editorial Reviews
Review
A beautiful, inexpensive cookbook; recommended for libraries building a regional collection. (Library Journal )
The most cutting-edge book of the recent New England crop is Dishing Up Vermont by food writer Tracey Medeiros, which showcases the products and recipes of farms, orchards, restaurants and inns in that increasingly food-centric state. The Vermont Fresh Network, which benefits from a portion of the book's proceeds, was the nation's first statewide farm-to-restaurant program.
Sometime this fall, you simply must put aside your normal brunch dish for the book's exquisitely decadent Vermont Croque Monsieur. This version of the traditional French bistro sandwich, contributed by a chef from Cliff House at Stowe Mountain Resort, features cinnamon-raisin bread cooked in egg and slathered with a spread of mascarpone cheese blended with chives and a bit of maple syrup, then piled high with ham, turkey and Gouda and baked.
The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple. With just eight basic ingredients, the Flip-Over Apple Cake is a good example. Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping. Though the book's recipe, contributed by owners of a 114-year-old Vermont orchard, calls for Northern Spy or Rhode Island Greening apples, I found that a combination of Ginger Gold and tasted just fine. (Baltimore Sun )
Dishing Up Vermont brings to life that food community across the state through appetizing dishes like mini frittatas with zucchini, goat cheese, and tomatoes from Does' Leap Farm in East Fairfield, grilled quail salad with maple vinaigrette from The Inn at Weathersfield in Perkinsville, and gingerbread cupcakes with orange-cream cheese frosting from Izabella's Eatery in Bennington.
As Medeiros says, "It puts a face on the farmers and chefs in Vermont who grow, market, prepare, and cook the state's freshest foods." Not only is it great food, she adds, "but we care about how we grow it. (Burlington Free Press )
“Page through Dishing Up Vermont and you’ll get a vivid picture of this state’s colorful, vibrant cuisine.” (Cookbook Digest )
Vermont chefs have long appreciated the culinary benefits of local, seasonal fare. Dishing Up Vermont includes contributions from restaurants and farms around the Green Mountain State. (Town & Country )
The most cutting-edge book of the recent New England crop is Dishing Up Vermont by food writer Tracey Medeiros, which showcases the products and recipes of farms, orchards, restaurants and inns in that increasingly food-centric state. The Vermont Fresh Network, which benefits from a portion of the book's proceeds, was the nation's first statewide farm-to-restaurant program.
Sometime this fall, you simply must put aside your normal brunch dish for the book's exquisitely decadent Vermont Croque Monsieur. This version of the traditional French bistro sandwich, contributed by a chef from Cliff House at Stowe Mountain Resort, features cinnamon-raisin bread cooked in egg and slathered with a spread of mascarpone cheese blended with chives and a bit of maple syrup, then piled high with ham, turkey and Gouda and baked.
The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple. With just eight basic ingredients, the Flip-Over Apple Cake is a good example. Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping. Though the book's recipe, contributed by owners of a 114-year-old Vermont orchard, calls for Northern Spy or Rhode Island Greening apples, I found that a combination of Ginger Gold and tasted just fine. (Baltimore Sun )
Dishing Up Vermont brings to life that food community across the state through appetizing dishes like mini frittatas with zucchini, goat cheese, and tomatoes from Does' Leap Farm in East Fairfield, grilled quail salad with maple vinaigrette from The Inn at Weathersfield in Perkinsville, and gingerbread cupcakes with orange-cream cheese frosting from Izabella's Eatery in Bennington.
As Medeiros says, "It puts a face on the farmers and chefs in Vermont who grow, market, prepare, and cook the state's freshest foods." Not only is it great food, she adds, "but we care about how we grow it. (Burlington Free Press )
“Page through Dishing Up Vermont and you’ll get a vivid picture of this state’s colorful, vibrant cuisine.” (Cookbook Digest )
Vermont chefs have long appreciated the culinary benefits of local, seasonal fare. Dishing Up Vermont includes contributions from restaurants and farms around the Green Mountain State. (Town & Country )
Review
“…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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More About the Author
Tracey's work has appeared in numerous publications such as Relish and Organic Spa Magazines. She has appeared on national and local radio and television programs including the Martha Stewart Living Radio Show, "Everyday Food" with Sandy Gluck and Betsy Karetnick, Vermont Public Radio, WCAX-TV and Vermont Public Television.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
You don't have to live in Vermont to love this cookbook!,
By J. Whitt (Pennsylvania, United States) - See all my reviews
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This review is from: Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State (Paperback)
You don't have to live in Vermont to love this cookbook. We live in Pennsylvania, and can get many of the same ingredients from our local farmer's market. This cookbook is for anyone who enjoys good food and knows the value of sustainable farming. Knowing the importance of buying locally produced foods, I found this cookbook to be a practical addition to my pantry. The recipes are easy to follow, yet taste like they were prepared by a gourmet chef. I particularly enjoyed the recipes for Blueberry Stuffed French Toast and Apple Covered Cheesecake. If you've ever been to Vermont, reading this will make you want to go back. The author does a wonderful job highlighting many of the Inns and Farms that make Vermont unique.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
A compilation that unquestionably lives up to its title,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State (Paperback)
Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State is a compilation that unquestionably lives up to its title. Food writer and Tracey Medeiros, whose recipes have formerly appeared in "Bon Appetit", "Cooking Light", "Eating Well", and "Hampton Roads", offers easy-to-follow instructions for preparing tasty delights such as "Vermont-Style Hush Puppies", "Grilled Marinated Venison Loin", "Grilled Maple-marinated Portobello Mushrooms", "Butternut Squash Ravioli with Apples and Pears", and much more. Full-color photography and an assortment of Vermont food and eatery anecdotes round out this wonderful culinary tour de force.
5 of 6 people found the following review helpful:
5.0 out of 5 stars
Dishing Up Vermont,
By
This review is from: Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State (Paperback)
Dishing Up Vermont is a wonderful new cookbook that combines the best recipes and ingredients from the Green Mountain State. It introduces the reader to a wealth of ingredients and products that give the cook an insider's view of Vermont's best. This cookbook demonstrates the important bond between farmers, chefs and consumers, while stressing the importance of the sustainable farming movement as well as buying local. The book contains beautiful photographs of Vermont and its products which add an extra touch to this delightful collection of recipes. This is a must have cookbook for anyone's library, whether you be a Vermonter, or a visitor to the state. Hats off to the author for giving us a cookbook which we will have in our library for many years to come.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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adjust seasonings with salt, cup pure maple syrup, diced heat Key Phrases - Capitalized Phrases (CAPs): (learn more)
Granny Smith, Vermont Fresh Network, Vermont Butter, Grafton Cheddar, United States, Northern Spy, Taylor Farm, New England Culinary Institute, Cheese Company, Maple Wind, King Arthur, Wood's Cider Mill, Cherry Hill Farm, Ben Gleason, Bittersweet Farm, Honey Gardens, Shelburne Vineyard, Pomme de Vie, Cavendish Game Birds, Olivia's Croutons, Green Mountains, Champlain Valley Apiaries, Hope Farm, Jason Tostrup, Shelburne Farms Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
adjust seasonings with salt, cup pure maple syrup, diced heat Key Phrases - Capitalized Phrases (CAPs): (learn more)
Granny Smith, Vermont Fresh Network, Vermont Butter, Grafton Cheddar, United States, Northern Spy, Taylor Farm, New England Culinary Institute, Cheese Company, Maple Wind, King Arthur, Wood's Cider Mill, Cherry Hill Farm, Ben Gleason, Bittersweet Farm, Honey Gardens, Shelburne Vineyard, Pomme de Vie, Cavendish Game Birds, Olivia's Croutons, Green Mountains, Champlain Valley Apiaries, Hope Farm, Jason Tostrup, Shelburne Farms Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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