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Posts Tagged ‘vermont recipes’

Recipe: Grilled Peach, Brie, Arugula and Prosciutto Flatbread

Written by Melissa Pasanen on . Posted in Recipes

Grilled Peach, Brie, Arugula and Prosciutto Flatbread
During the summer, William Snell fires up his outdoor oven for special events, and most Sunday evenings, to bake crisp flatbreads like this winning sweet-savory combination, which might feature peaches from Champlain Orchards in Shoreham during their brief but gorgeous season.
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  1. Pizza dough for one large flatbread (about 8 ounces dough)
  2. 1 large head garlic, broken into cloves and peeled
  3. 1⁄2 to 3⁄4 cup canola oil, or other light-tasting cooking oil
  4. Salt and freshly ground pepper to taste
  5. 2 medium or 3 small peaches, about 3⁄4 pound
  6. Extra virgin olive oil
  7. 1 tablespoon balsamic vinegar
  8. 2 cups (about 11⁄2 ounces) loosely packed arugula
  9. 3 slices prosciutto, torn into small ribbons
  10. 1 small (4–6 ounces) wheel Brie (or other soft, bloomy-rinded cheese), thinly sliced
  11. Up to 1 tablespoon freshly squeezed lemon juice, to taste
  1. Prepare pizza dough if making from scratch.
  2. Place garlic cloves and enough canola oil to cover in a small saucepan over medium-low heat and bring to a simmer. Simmer until cloves are light golden brown and soft, about 7–9 minutes.
  3. Cool in oil and then remove garlic to a food processor, reserving oil. Add 2 tablespoons of reserved oil and purée garlic until smooth, adding more oil if needed. Season to taste with salt and pepper. Set aside.
  4. Light barbecue grill for medium heat. Cut peaches in half and remove pits. (No need to peel unless skin is very tough.) Brush all but one of the halves lightly with olive oil and balsamic vinegar and season with a little salt. Grill peach halves, flesh side down, until lightly charred and slightly softened but not too soft, about 5 minutes. Cool slightly and then slice into 1⁄4-inch half-moons. Dice remaining ungrilled half peach. In a small bowl, place ungrilled diced peach, arugula and prosciutto. Place garlic purée, sliced grilled peaches and sliced Brie on a tray to take out to grill.
  5. Increase grill to medium-high heat. On a well-floured surface, roll pizza dough as thin as you can, to a rough 12-inch circle. Brush one side lightly with olive oil. Grill oiled side until crisp and dark brown in spots, checking to make sure it’s not burning, although a little char can be nice. This shouldn’t take longer than 2 to 3 minutes.
  6. Take flatbread off grill and place, grilled side down, on a cookie sheet or clean flat surface. Brush uncooked side with a little oil. Flip over and spread garlic purée evenly over grilled side crust. Then arrange grilled peaches and sliced Brie evenly over crust. Transfer loaded pizza back to grill and cook, with cover down, another 2 minutes or so, until bottom is browned and cheese is melted. If crust is done before cheese has melted, move pizza off direct heat, if possible, to let cheese melt without burning crust.
  7. Remove cooked flatbread to a serving board. Toss arugula, prosciutto and fresh peaches with a little olive oil, lemon juice, salt and pepper. Use tongs to arrange arugula mixture on top of flatbread. Slice and serve immediately.
  1. Serves 3–4 as a main dish, 6–8 as an appetizer.
  2. Photographed by Ken Burris.
Adapted from Chef/Co-owner William Snell, Tourterelle Restaurant, New Haven
Adapted from Chef/Co-owner William Snell, Tourterelle Restaurant, New Haven
Vermont Life Magazine

Recipe: Salad With Charred Onions, Seasoned Ricotta and Poached Eggs

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Salad With Charred Onions, Seasoned Ricotta and Poached Eggs
Serves 4
This elegant salad features cultivated and foraged greens paired with ricotta seasoned with tart sumac and lemon zest and topped with soft-yolked eggs. Frank Pace loves to char onions and other vegetables outside on his grill, but you can achieve a similar effect by using the broil setting on your oven.
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  1. 1 tablespoon honey
  2. ⅓ cup cider vinegar
  3. 2 large shallot lobes, peeled and halved
  4. 3 very small onions, such as spring onions or cipollini, peeled and halved
  5. 6 ramps or scallions, roots and tops trimmed
  6. 12 asparagus stalks, tough stem ends trimmed
  7. 2 tablespoons extra virgin olive oil
  8. Salt and pepper to taste
  9. 1 tablespoon white vinegar
  10. 1 cup fresh ricotta
  11. ½ teaspoon finely grated lemon zest, plus more to garnish
  12. ½ teaspoon ground sumac, plus more to garnish (Note: Sumac can be found in the bulk spice section of some independent food markets or in Middle Eastern specialty stores. If you don’t have it, just double the lemon zest.)
  13. 1 cup tender pea greens
  14. 2 cups microgreens or watercress
  15. 4 large eggs (Note: Fresher eggs make neater poached eggs.)
  16. Flake sea salt, such as Maldon, if desired for garnish
  1. In a small saucepan set over medium heat, combine honey with cider vinegar and bring to a simmer, whisking occasionally, just until honey dissolves, about 2 minutes. Set aside to cool.
  2. Set oven to broil with rack in top slot and turn on kitchen fan. Preheat a dry cast-iron pan or heavy roasting pan on rack. When oven reaches temperature, add shallots and onions to pan. Cook, turning once, until charred and softened, about 6 to 8 minutes total. Remove to a cutting board and add ramps or scallions to pan. Cook, turning once, until charred and softened, about 4 to 6 minutes total. Add to cutting board. Repeat with asparagus, but set them to cool on a plate. Roughly chop shallots, onions and ramps or scallions and place in a bowl. Dress with 2 tablespoons of honey-vinegar mixture, 1 tablespoon of olive oil, and salt and pepper to taste. Set aside.
  3. Fill a medium saucepan two-thirds full of water and add white vinegar. Set over medium-high heat and bring to a simmer. In the meantime, put ricotta in a small bowl and gently stir in lemon zest and sumac along with a pinch of salt. Taste and add salt as desired. In a medium bowl, toss together pea greens and microgreens or watercress with 2 tablespoons honey-vinegar, 1 tablespoon olive oil, and salt and pepper to taste. Set out four salad plates. Arrange 4 asparagus on each plate next to evenly divided portions of ricotta, charred onion mixture and dressed greens.
  4. When water is simmering, reduce heat to medium. Crack an egg into a large slotted spoon set over a small bowl to strain off any thin strands of white, and then gently lower egg into simmering water. Repeat with second egg immediately. Cook eggs for about 2–3 minutes for a medium-soft yolk and remove to a clean bowl with a slotted spoon. Trim any untidy white with scissors if desired. Repeat with remaining two eggs. Top each salad with an egg and sprinkle with more sumac, lemon zest, a drizzle of remaining honey-vinegar and flake sea salt. Serve immediately.
  1. Photo by Ken Burris.
Adapted from chef-owner Frank Pace, Pace Catering, Burlington
Adapted from chef-owner Frank Pace, Pace Catering, Burlington
Vermont Life Magazine

Recipe: Black Bean Burger

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Black Bean Burger
This colorfully vegetable-confettied burger made 
with black beans from Vermont Bean Crafters is served at The Chubby Muffin in Burlington’s Old North End where it is presented on a house-baked bun, topped with slaw and chipotle mayonnaise and served with a side of fries or house-fried potato chips. Sautéed, the mix also fills the breakfast burrito offered at The Skinny Pancake’s Lake Street waterfront location.
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  1. 2 cups (about 12 ounces) dried black beans
  2. 1½ teaspoons coarse kosher salt, 
plus more to taste
  3. 2 large garlic cloves
  4. 1 chipotle pepper in adobo sauce
  5. 1½ teaspoons ground cumin
  6. 2 tablespoons vegetable oil, plus more for frying burgers
  7. 1 small red bell pepper, finely diced 
(a generous ½ cup)
  8. 1 small carrot, shredded (about 
½ cup)
  9. ½ small red onion, finely diced 
(about ½ cup)
  10. ½ cup corn kernels, fresh, or frozen and thawed
  11. 1 tablespoon minced fresh cilantro
  12. ½ cup buckwheat (for gluten-free 
burgers) or whole-wheat flour
  13. Freshly ground pepper to taste
  1. Sort through dried beans and remove any pods, small stones or other debris.
  2. Place in a large bowl or pot and cover with water by at least 3 inches. Pick out any floating, old beans and leave in a cool spot overnight, or at least 8 hours.
  3. Drain beans and place in a heavy-bottomed pot. Cover with water by at least 2 inches and add 1½ teaspoons salt. Set over high heat and bring to a boil. Reduce to a simmer and cook 75 to 90 minutes, or until beans are tender but still hold their shape. (Time will vary depending on age of beans.) Drain and spread on a rimmed cookie sheet to cool. (Beans can be made a day ahead, cooled and stored in fridge in their cooking liquid.)
  4. In the bowl of a food processor, mince garlic cloves with chipotle pepper. Add about half the beans, cumin and 2 tablespoons oil and pulse a couple of times to blend roughly into a chunky purée.
  5. In a large bowl, combine processed bean mixture with remaining whole beans, bell pepper, carrot, red onion, corn and cilantro using a wooden spoon. Add flour gradually and stir to completely incorporate. Season with pepper and more salt to taste.
  6. In a large nonstick frying pan set over medium heat, add 2 to 3 tablespoons of vegetable oil to coat bottom of pan. When oil shimmers, add ½ cupfuls of bean mixture to pan and flatten gently.
  7. Fry burgers about 3 to 4 minutes per side, until crisp and dark brown. Repeat until all burger mix is used, adding more oil as necessary.
  8. Serve bean burgers on buns with desired garnishes.
  9. Makes 10 burgers.
  1. Extra patties can be frozen between sheets of parchment. Thaw in refrigerator before frying.
  2. Photo by Ken Burris.
Adapted from Executive Chef Keith Lada, The Skinny Pancake Group, Burlington
Adapted from Executive Chef Keith Lada, The Skinny Pancake Group, Burlington
Vermont Life Magazine

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