Real Vermont Cooking

Sauteed Red Cabbage

admin — Tue, 18 Nov 2008 00:11:00 +0000

Ingredients 3 # red Cabbage- coarsely shredded 7 tbsp lemon juice 7 tbsp butter 2 tart apples, peeled, cored and diced 3 tbsp brown sugar 1 tbsp cider vinegar 1/2 tsp salt 1/4 tsp pepper 1/4 tsp ground cloves Pour the 5 tbsp. lemon juice into a large pot of boiling water. The juice is important as it seals the color in he cabbage. Cook the cabbage slightly, about 5 minutes. Drain thoroughly. Melt butter in a skillet over medium heat. Add apple and slightly soften. Add remaining lemon juice, sugar, vinegar, salt, pepper, and cloves. Add cooked cabbage and reheat stirring frequently for about 5 minutes. Serve immediately.

Maque Choux Corn

admin — Thu, 13 Nov 2008 00:11:00 +0000

Ingredients 2 # whole corn 1/2 stick butter 1 tbsp flour 1/2 c. onion-diced 1/4 c. celery-diced 1/4 c. bell pepper-diced 1/2 c. fresh tomatoes-diced 1/4 c. diced parsley 1/4 c. diced onion tops 1 tbsp oregano 1 tbsp basil 1 tbsp minced garlic Salt, black red and white pepper to taste Saute butter and flour together to form a blonde roux. Add onions, celery, and bell pepper. Saute until the onions clear. Stir in tomatoes and corn, garlic, oregano, basil and simmer about 10 minutes. Adjust the salt and peppers to taste, add onion tops and parsley, serve. (Note-this dish lends itself well to the addition of any meats or fish. Add meat after the onions have cleared, add fish later depending on the size and texture of the fish. Try it with crawfish and tasso for a great combination.) Serves up to 8 people.

Deep Fried Carrot Fritters

admin — Sat, 08 Nov 2008 00:11:00 +0000

Ingredients 10 carrots cleaned 2 eggs 3 tbsp flour 2 tbsp chopped pecans 1 tbsp sugar 1 tbsp baking powder Salt and cracked black pepper to taste 1 c flour Oil for deep frying Boil carrots in a pot of lightly salted water until tender. Place in food processor and puree. Add eggs, 3 tbsp flour, nuts, sugar and baking powder. Using the pulse button, blend about 5 seconds. Season with salt and pepper. Adjust sweetness with sugar to taste. Roll mixture into three inch oblong fritters, dust in flour and fry in oil until they float. Drain on towel. Note: for breakfast, saute in butter instead of deep frying and top with cane sugar.

Anchovy-Grilled Salmon Steaks

admin — Mon, 03 Nov 2008 20:13:24 +0000

4 salmon steaks
1 parsley sprigs
Lemon wedges
anchovy butter
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper

Pre-heat the grill to high heat. Oil the grill rack and place each steak to ensure an even heat. Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes.

Turn the steaks with a fish slice and place another quarter of the butter among the steaks. Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.

Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.

Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill.

Serves 4.

Creole Cabbage

admin — Mon, 03 Nov 2008 00:11:00 +0000

Ingredients 1 head cabbage 2 tsp salt 2 tsp butter 1 onion diced 3 c. tomatoes, diced 6 pods okra, cross cut 1 bell pepper, diced 1 tasso or ham 2 cloves garlic 1 bay leaf Cayenne to taste Cook cabbage in boiling water covered with 1 tsp salt-10 minutes, drain. Saute’ onions, tomatoes, okra, peppers, and meat. Add garlic, bay, salt and cayenne to taste, simmer 15 minutes. Remove bay leaf, pour over cabbage and toss lightly.

Candied Yams

admin — Wed, 29 Oct 2008 00:10:00 +0000

Ingredients 8 Medium Yams 1 red apple, sliced and cored 1 green apple-s&c 1 cup seedless grapes 1/2 c. Brown sugar 1/2 c. Cane Syrup 1/2 tsp cinnamon 1/2 tsp Nutmeg 1 lemon zested then juiced Shot of brandy 2 tbsp corn starch 1/2 c chopped pecans Peel, slice and boil yams for about 1/2 hour. Drain and reserve 3 cups liquid. Bring liquid to a boil, add sugar, cane syrup, spices, brandy and lemon. cook about 5 minutes. Add fruits and simmer another 10 minutes. Add corn starch dissolved in a little water, cook for 10 minutes. Test and add sugar if desired. Place yams on the bottom of a roasting pan, poor syrup over and bake until bubbly hot. Add marshmallows if desired about 5 minutes before removing from oven.

Veal Andre’

admin — Fri, 24 Oct 2008 00:10:00 +0000

Ingredients 8 oz. Veal Strip 1 onion chopped Heavy cream Dijon mustard Salt and white pepper Brandy Brown the chop in a sautÃ© pan. Remove and sautÃ© onions. Deglaze with brandy. Finish with heavy cream and dijon mustard.

Veal a la Teche

admin — Sun, 19 Oct 2008 00:10:00 +0000

Ingredients 24 oz milk fed veal cut in 2 oz scallopini Flour Red pepper, white pepper, granulated garlic, salt to taste 1 qt heavy whipping cream 2 tbsp shrimp base 2 oz tasso Parsley Green onions- cut and separate tops from bottoms. Butter 2 # crabmeat, picked well for shells In a heavy saucepan, sautÃ© onion bottoms in a little butter, add cream and reduce until it coats a spoon. Add shrimp base and tasso, season with salt, garlic and white pepper. Set aside. Pound veal lightly. Season flour with peppers, salt and garlic. Melt butter in sauce pan and sautÃ© lightly dusted veal in butter. While veal is sautÃ©ing, add picked crabmeat to cream and bring back to a simmer. Check seasoning, pour over 2 veal scallopini, garnish with green onion tops and parsley.

Beurre Blanc Sauce

admin — Tue, 14 Oct 2008 00:10:00 +0000

1 c. white wine 1/4 c. vinegar 2 tsp shallots 2 tsp parsley 2 tbsp garlic Salt and white pepper to taste 1 # cold butter chips Combine the first five ingredients in a sauce pan. Reduce to about 2 tablespoons, add the chipped butter slowly while swirling the pan. Do not stir with a metal spoon. Season to taste with salt and pepper.

STUFFED CRAWFISH BISQUE HEADS

admin — Thu, 09 Oct 2008 00:10:00 +0000

INGREDIENTS 1 - 1/2 cup crawfish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk 25 more or less, crawfish heads 2 tablespoons of well beaten egg 3 tablespoons butter or margarine 1/3 cup water, mixed with crawfish fat 1 medium onion, chopped 3/4 cup cracker crumbs 1 stick celery, chopped 1 more tablespoon butter 1 clove garlic, mashed 2 tablespoon Parmesan cheese 1 teaspoon salt 1/2 teaspoon red pepper Directions: Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool. In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry. Coating for frying: 1/2 cup all-purpose flour 3 tablespoon milk 1 egg, mixed with . . 1/2 cup cracker meal or crumbs Directions: Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.