Real Vermont Cooking

Ingredients 1/8 # bacon 4 oz. sliced mushrooms 4 cloves garlic-minced 1/4 bunch green onions-chopped 1/2 stick butter (1/8 #) 2 c. flour 1 1/2 qt. milk 1/4 tsp. egg shade food color 1/2 # boiled shrimp diced 1/2 pt. oyster juice 1/2 c. lemon juice 1/2 c. sherry 1/4 c. chopped parsley 6 doz. oysters with shells Cut bacon into small pieces and fry until brown. sauté mushrooms, garlic and green onions. Add butter and when it has melted, blend in flour. Cook slowly 5 minutes, then gradually stir in milk. After sauce thickens, add egg coloring, shrimp, oyster juice, lemon juice, sherry, and parsley. Simmer slowly 15 minutes. Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Put a raw oyster ( at room temperature) on each shell and top with sauce. Place under broiler (6 inches from heat) until heated thoroughly and browned on top. Serves 12.

Ingredients 30 oysters and liquid 2 sheets of 8.5 x 13 puff pastry 1 egg beaten 1/4 c. melted butter 1/2 c. diced Andouille sausage 1 tsp garlic chopped 1/4 c. sliced mushrooms 1/4 c. green onions 1/4 c. diced tomatoes 1/4 c. bell pepper 2 oz. champagne or white wine 1 c. heavy whipping cream 1/4 # cold butter chips Salt and pepper to taste Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter. Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the butter goes in. Continue swirling or the butter may break if left to overheat. Season with salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace the top pastry. Serves 8.

Ingredients 60 peeled and de-veined 21-25 count shrimp, tail on 4 oz. butter 10 mushrooms sliced 2 bunches green onions sliced 5 tbsp garlic 5 tomatoes wedged 3 Golden bell peppers, julienne 3 red bell peppers, julienne 1/2 c. lemon pepper seasoning 5 c. white wine salt, red pepper, dill 10 tbsp butter, frozen 5 tbsp grated Parmesan cheese 30 oz cooked pasta- angel hair, cappelini, fettucini This is a fast sauté item. Put the first 4 oz butter in a heated sauté pan or rondo. Add shrimp, mushrooms, green onions, and garlic, then sauté. When the shrimp begin to turn pink, add the tomatoes, both peppers, lemon seasoning, other seasoning, and sauté for 1 minute on high. Add white wine and blend together. When the wine has heated, lower the fire, add frozen butter, Parmesan cheese and shake/stir. Fold in the pasta. Serves 10 , serve immediately.

Ingredients 1# cooked Tortellini 1# crawfish tails 1 pt. whipping cream 1 tsp. butter 1/4 c. diced onion 1/4 c diced red or green bell pepper 2 tbsp chopped garlic 2 tsp chopped parsley 2 tsp chopped green onion tops Salt and cayenne to taste Melt the butter in a skillet, add onions and bell pepper and sauté until the onions clear. Add whipping cream and simmer until the cream coats the back of a spoon. Add crawfish tails and reheat to simmer, add Tortellini, parsley, green onions, salt and pepper to taste. If too thick, add a little more cream, too thin, a tsp of corn starch in cold water can be added while simmering.

Ingredients 2 Tbsp. oil 5 # beef round cut in 3″ squares and pounded thin 4 tbsp. flour 2 medium onions diced 1 bell pepper diced 3 tbsp. minced garlic 2 tsp leaf thyme 3 bay leaves 3 c. beef stock 1 can tomatoes 1 small can tomato paste 1 c. chopped parsley Salt and white pepper to taste Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, “Rotel” tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste, cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and adjust seasoning with salt and white pepper. Traditionally this dish is served over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits. Serves about 12. \

(Scallops) INGREDIENTS POACHING 1 C: dry white wine 1 bay leaf ½ Teaspoon salt 1 Pound Sea Scallops ½ Teaspoon pepper ½ Pound sliced fresh mushrooms SAUCE 3 Tablespoons butter 2 Egg yolks 4 Tablespoons flour ½ Cup whipping cream ¼ C: scallop liquid or seafood stock ¼ Lemon juiced ¾ C: of whole milk 10 Tablespoons Swiss cheese Salt and pepper for taste Directions: Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer for a few minutes; add Scallops and mushrooms and enough water to slightly cover Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching for about 5 minutes. Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven.