The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State (The Farm Table Cookbook)

The Farm Table Cookbook

Book 0
The Countryman Press
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For farm-to-table cooking and dining like you've never seen it, Vermont is the place.

Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model.

When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state.

Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers.

Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.

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About the author

Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes "The Farmhouse Kitchen: A Guide To Eating Local" column for Edible Green Mountains Magazine. Medeiros is also the author of The Vermont Farm Table Cookbook (The Countryman Press) and Dishing Up Vermont (Storey Publishing ) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). She travels regionally as a guest cooking instructor sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations.

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Additional Information

Publisher
The Countryman Press
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Published on
May 6, 2013
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Pages
224
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ISBN
9781581577327
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Features
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Language
English
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Genres
Cooking / Courses & Dishes / General
Cooking / General
Cooking / Regional & Ethnic / American / New England
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Content Protection
This content is DRM protected.
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Available on Android devices
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Ina Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
        
Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.
        
Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.
        
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
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 thatÕs 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 stateÕs 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.
#1 NEW YORK TIMES BESTSELLER

Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.

For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.

Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’ t involve making complicated food!).

Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.


From the Hardcover edition.
The Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver more than 175 fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.

Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine.

Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.
The Vermont Non-GMO Cookbook honors the state’s mission to connect with its local organic farmlands and the farmers who nurture and care for them. It also serves as a guide for eating organically and non-GMO in Vermont. The book celebrates the region’s esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes.

The recipes, which encourage readers to think organic and non-GMO eating first, include:

Avocado, Jalapeño, and Cheddar Cheese Cornbread
Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons
Oven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw
Apple-Raspberry Pie
Roasted Rainbow Potatoes with Herb Pesto
Baked Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese
Grilled Beef Tenderloin with Rutabaga Puree, Braised Cabbage, and Horseradish Cream
Old-Fashioned Organic Cream Cheese Cheesecake
Fresh Raspberry Sorbet

In addition to mouthwatering recipes, The Vermont Non-GMO Cookbook will include profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. It will take you on a culinary journey throughout the Green Mountain State, from Ben & Jerry’s homemade ice cream to internationally inspired Kismet Kitchen to the busy Butternut Mountain Farm. Supported by rustic food photography, it will awaken and inspire your palate to the exciting options being offered by Vermont’s burgeoning local, organic, and non-GMO food scene.
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 thatÕs 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 stateÕs 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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