Archive | Entrees

Cast-Iron Skillet Fried Trout with Herbs

Trout-RecipeCooking a whole trout is simple, with delicious results. This recipe can easily be adapted to any similar-size fish available at your seafood market.

Serves 1–2

1 whole trout (1½ to 2 pounds each), scaled, gutted and gills removed
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil, plus more for fish
1 bunch fresh herbs, such as rosemary, thyme, or oregano

Open fish like a book. Season cavity with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and rub both sides of fish with oil. Transfer prepared fish to a large cast-iron skillet over medium-high heat. Grill until the fish is browned and crisp, flipping fish halfway through, about 14 minutes each side.

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Cousin Sue’s Cast-Iron Skillet Pizza

bharrewyn_skillet_pizza_300dpi-2This recipe is written for a large, 12-inch skillet and requires a 16-ounce ball of pizza dough (readily available at local grocery stores). If your skillet is smaller, simply use a bit less dough. No specific sauces or toppings are listed; those choices are entirely up to you.

Preheat the oven to 475° with the skillet inside.

On a floured work surface, roll and stretch a 16-ounce ball of pizza dough (at room temperature) into about an 11- or 12-inch circle. Place the dough circle on a piece of parchment paper lightly coated with nonstick spray that is wider than the skillet by 4–6 inches on each side. Using a fork, poke the dough with holes every few inches. Dress the pizza with sauce, desired toppings and a blend of shredded mozzarella and Parmesan cheeses.
Carefully remove the skillet from the oven and place on the stovetop. With help from a friend, lift the parchment from all four corners and place the pizza (still on the parchment) carefully into the pan, seating the edges lightly with a fork if necessary.

Bake the pizza for about 4 minutes, then carefully remove the skillet from the oven. With help from a friend, lift the pizza from the skillet using the four corners of the parchment and place it on a large cutting board. Carefully slide the pizza off the parchment. Gently slide the pizza off the cutting board and back into the skillet. Return the skillet to the oven to finish cooking, about another 4–5 minutes or until desired degree of doneness. Carefully slide the pizza from the skillet back onto the cutting board, letting it rest for a few minutes before cutting into slices.


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Vermont Red Wine and Goat Stew

The stew’s cooking time will vary depending upon the age of the goat. Meat from older goats (called chevon) is juicy and has more flavor than younger meat (kid or cabrito); however, chevron is darker and less tender and will need a longer cooking time. Does or nannies (female goats) are better for recipes using steaks and chops.

Makes 6 servings

2 strips thick-cut bacon, coarsely chopped
2 pounds boneless goat meat, cut into 1-inch pieces
⅓ cup all-purpose flour, or as needed
3 tablespoons olive oil, or as needed
½ tablespoon smoked sweet paprika*
½ tablespoon salt
½ tablespoon fresh-ground black pepper
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
3 medium cloves garlic, minced
2½ cups dry Vermont red wine, such Boyden Valley’s Riverbend Red
bharrewyn_goatstew-crop1 (28-ounce) can whole tomatoes in juice
¾ cup low-sodium beef stock, plus more if needed
1 tablespoon tomato paste
½ tablespoon brown sugar, or to taste
⅛ teaspoon ground cinnamon
⅛ teaspoon dried red pepper flakes, or to taste
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves
1 bay leaf
1 pound carrots, peeled and sliced diagonally into 1-inch pieces
1 pound new potatoes, unpeeled, cut into ½-inch-wide wedges
1 tablespoon unsalted butter
1 tablespoon fresh chopped parsley, plus extra for garnish
Crusty bread

Preheat the oven to 300°.

Cook bacon in a heavy pot or Dutch oven over medium heat until crisp and browned, about 10 minutes.

Using a slotted spoon, remove the bacon and drain on paper towels. Reserve bacon fat in pot.

Pat the goat meat dry with paper towels. In a medium bowl, dredge the meat in flour and season with paprika, salt and pepper.

In the same pot used to cook the bacon, heat the reserved bacon fat and 2 tablespoons olive oil over medium-high heat until hot but not smoking. Working in batches, cook the meat until browned on all sides, adding additional oil if needed, about 6 minutes. Remove meat from the pot and set aside. Add the remaining 1 tablespoon oil and onion and sauté, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

In the same pot, stir in the wine, tomatoes and juice (breaking up the tomatoes with a fork), beef stock, tomato paste, cinnamon, pepper flakes, Worcestershire sauce, thyme and bay leaf.

Bring to a boil over medium-high heat. Return the meat to the pot and cook in the oven, stirring occasionally, until meat is tender, about 3 hours for chevon meat. After 2 hours of cooking add the carrots, potatoes and reserved bacon.

Whisk in butter until melted. Stir in the parsley. Discard bay leaf and adjust seasonings with salt and pepper to taste. Garnish with parsley and serve with crusty bread, if desired.

*Note: You can turn up the heat by substituting smoked hot paprika.

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Rabbit in Mustard Sauce

1 rabbit, cut into 6 pieces
Freshly ground black pepper
½ cup flour
2 tablespoons butter
1 small onion, finely chopped
½ cup dry white wine
1 cup chicken broth
1 clove garlic, lightly crushed with the side of a knife
4 sprigs thyme
½ cup heavy cream
3 tablespoons Dijon mustard
3 tablespoons whole-grain mustard
2 tablespoons chopped parsley

Preheat oven to 375°. Season the rabbit pieces with salt and pepper. Dip 1 piece at time into the flour, coating well and shaking off any excess flour.

In a large, heavy, ovenproof skillet, melt the butter over medium-high heat. When the foam subsides, add the rabbit pieces and sauté until well browned, turning them only once.
Transfer the pan to the oven and roast until cooked through, about 15 minutes. Remove the rabbit to a plate while you make the sauce.

Pour off all but 2 tablespoons of fat and return the pan to the stove. Add the onion and stir until softened. Add the wine and, using a wooden spoon, scrape up any browned bits stuck to the bottom. When the wine is reduced by half, add the chicken broth, garlic and thyme and reduce until the consistency is that of syrup. Stir in the cream and mustards. Bring to a boil; then taste and adjust seasoning.

Add the rabbit pieces back to the pan and turn once or twice to coat well with the sauce. Simmer 2 to 3 minutes. Pour the rabbit and sauce onto a serving platter and garnish with fresh parsley.

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Spruce-Cured Smoked Trout

bharrewyn_7fishes_300dpi-23By Chef Charlie Menard

This recipe really represents Vermont’s outdoor lifestyle to me. I love how rustic and homey smoked trout is, especially when it comes from my friends who fish. This is a quintessential mountain recipe—making use of our rivers and forests, frugal, satisfying and elegant.

Recipe tip: To take advantage of our upland forests as much as possible, I like to cure the trout with spruce tips and maple syrup. The resinous, lemony notes of the spruce work beautifully with the maple and together they are so characteristic of our great state.

Serves 4 to 8 as an appetizer

Fresh whole trout, about 10 ounces cleaned and butterflied
½ cup spruce tips, or ¼ cup young needles, finely chopped
Zest from 1 lemon
1 tablespoon maple syrup
½ teaspoon dark rum
½–¾ cup kosher or other pure salt
A dozen or so sprigs of thyme
Crème fraîche
Pickled red onions (or pickled fiddleheads or pickled ramps)

Make sure your trout is as clean and fresh as you can get. Wash your fish thoroughly and dry with paper towels inside and out. Keep the head on for the best presentation.

On a clean surface, open the trout and coat the inside with the spruce and zest. Drizzle the maple syrup and rum evenly.

Generously salt the interior of the fish, thoroughly covering the flesh. You should use about a ¼ cup of the salt, but don’t be afraid to use more if you need it. When it’s evenly layered, pat the salt on to keep it in place and close the fish. Salt both sides of the exterior as well.

Place the fish in a closed container and let it sit in the fridge for an hour, or a little more if your fish is especially meaty. The flesh should be noticeably firmer to your finger.

Thoroughly rinse the salt from the inside and outside of the fish and pat it dry with paper towels. Open the fish again and lay it on a wire rack with the flesh side out. Let it dry in a cool, protected place (your fridge is fine) for 2–3 hours. You want to develop a nice tacky pellicle (the skin that comes from air-drying) for the best smoky flavor. This is especially important if your smoker runs hot and the fish won’t be in as long.

Prepare your fish for smoking. Lay the trout on its side on a wire rack. Place the thyme sprigs in the cavity and use 2 toothpicks along the belly to prop the fish open about 1 inch.

Smoke your fish at 200° to 225° over alder, oak or fruitwood. You want the fish to cook through, which could take from 90 minutes to a few hours. You should aim to bring the fish to an internal temperature of 160° for 30 minutes, which will be easier after the fish has dried some already. You can also control the level of smoke by taking the fish out of the smoker and finishing the cooking process in a 200° oven.

Serve chilled or at room temperature. Present the trout whole on a plate or presentation cutting board. Run the tip of a sharp knife through the skin along the gill line and down the spine to release the skin. Then you should be able to peel the skin back easily from the head toward the tail. Offer crème fraîche and pickled red onions. Smoked trout will keep 10–14 days in your refrigerator or 2 to 3 months in the freezer.


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Warm-Smoked Vermont Trout With Heirloom Vegetables & Boiled Cider Brown Butter



By Chef Jean-Luc Matecat

I chose this particular recipe because it not only demonstrates the straightforward, technique-driven cooking style I love, but it also showcases some of the wonderful foods that we are surrounded by here in the Green Mountain State.

Recipe tip: Use any fresh vegetables you choose for this dish to make it your own. If you can’t find boiled cider, make your own by reducing apple cider to a syrup in a small pot, or just replace altogether with a squeeze of lemon juice.

Serves 2-4

2 filets Vermont trout
1 cup fruitwood chips
6 tablespoons highest-quality butter
2 tablespoons Woods boiled cider
4 baby squash or zucchini
8 baby carrots
4 small onions
4 baby leeks
8 purple fingerling potatoes
Salt and pepper to taste

Filet your trout, and set aside your 4 neatly trimmed sides. Season generously with salt.

Set up a simple warm smoker using your barbecue or a large metal roasting pan. I like to do this by placing a few twigs and wood chips in 1 corner of my small charcoal grill. I light the small pile, and place a few more wood chips on top when it’s burning steadily.

Place your trout filets on the rack of the grill opposite your small fire, and place the lid on the grill. You will need to continue to tend your small fire, periodically making sure it remains smoldering and adding a few more chips when necessary. It should be smoking steadily, and the small amount of heat should slowly bake the trout while it takes on the smoke flavor. Remove after 20 minutes or so, when the trout has picked up a yellowish tinge and smells strongly of smoke.

Clean your vegetables, and cut them into large bite-size pieces. Place a heavy-bottom skillet on medium heat and add your butter. As the butter melts and starts to sizzle, you can add your vegetables. Paying careful attention that your butter does not burn, continue to turn your vegetables so they cook evenly. If the butter starts to get too brown remove from the heat, and reduce to medium-low, before continuing to cook. The butter should turn brown and smell nutty as the vegetables cook, but not turn black.

When your vegetables are almost cooked, season with salt and pepper, and add the trout filets to the pan for about 1 minute on each side. This will ensure that the fish is fully cooked.
Next carefully remove your fish, and vegetables from the skillet, and arrange on a serving platter.

Add the boiled cider to the butter left in the pan, and stir the pan to free the solids on the bottom. Pour the pan sauce over your fish, and enjoy!

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Salmon Strudel


By Chef Mark French

I created this plate for a competition. It won a gold medal and now is one of our most popular menu items.
Recipe tip: Use locally grown spinach. Before serving, cut off the ends so that the dish is not overwhelmed with too much filo.

Serves 4

1 pound box of filo
½ pound unsalted butter, melted
4 cups locally farm-grown spinach
4 (6-ounce) long-cut salmon filets
Salt and pepper

For the Lemon Butter
½ cup lemon juice
½ pound unsalted butter
Salt and pepper

Preheat oven to 375˚.

Season salmon filets with salt and pepper.

Lay out a sheet of filo and brush with butter, then repeat twice more for 3 layers.

Fold it in half longwise and brush with butter. Towards the bottom end, add ¼ cup of fresh spinach, spread flat and top with a seasoned salmon filet. Top with another ¼ cup of spinach, spread flat, then fold edges in toward salmon and brush folded edges with butter. Carefully roll the salmon firmly into a strudel. Brush the outside with butter and then bake for 20–25 minutes.

In a heavy saucepot bring lemon juice to a boil, lower heat (do not boil butter) and add butter in small cubes, constantly whipping the lemon juice as the butter melts. Season with salt and keep warm until needed.
When ready, gently cut off the bread-only ends and then cut the strudel in half at an angle and serve with mashed potato and seasonal sautéed vegetables. Liberally add lemon butter around the plate.

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Mafalde con Baccala

DeliaBy Chef Tom Delia

This recipe invokes childhood memories of my nonna’s kitchen. I have been serving and eating this with family and friends as part of our Christmas Eve celebration for as long as I can remember.
Recipe tip: Use your own house-made tomato sauce, made the day before with a glass of wine in your hand.

Serves 4 to 6

1½ pounds salt cod filets
¼ cup extra-virgin olive oil
3 cloves garlic, slivered
2 tablespoons white wine
1 pinch red pepper flakes
2 heaping tablespoons golden raisins, soaked in warm water for 10 minutes to soften, drained and squeezed dry
1½ cups pomodoro tomato (or your favorite sauce from your garden)
Breadcrumbs toasted in extra-virgin olive oil
1 pound Mafalde pasta, cooked al dente

Rinse the salt cod well in cold running water, then place it in a large bowl with cold water to cover and refrigerate for 24 hours, changing the water 3 or 4 times.

Drain the salt cod and pat dry. Cut each filet lengthwise down the middle. Then cut crosswise at intervals of 2½ to 3 inches, removing any bones or skin.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until golden.

Add the cod and cook, turning as needed, until browned on both sides, about 8 minutes total.

Add the crushed red pepper, raisins and tomato sauce to the pan, reduce the heat to low, cover and cook until the fish is tender, about 20 minutes. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day.)

Serve over pasta and sprinkle with breadcrumbs.

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Parmesan-Crusted Halibut with  Fire-Roasted Peppers, Arugula and Garlic Chips


By Chef Michel Baumann

Halibut is the most amazing fish on the East Coast and a personal favorite. The dish is also very popular here in the restaurant.
Recipe tip: Use the freshest ingredients. Do not overcook this delicate fish.

Serves 4

4 (5-ounce) halibut filets
Juice of 1 lemon
3 dashes Worcestershire sauce
Salt and pepper
½ cup flour
2 eggs, lightly beaten
½ cup panko crumbs
1 cup fresh-grated Parmesan cheese with extra for finish
¼ cup olive oil (plus additional)
3 ounces of butter
2 red peppers
5 garlic cloves
Splash of balsamic vinegar
1 large bunch of arugula (cleaned)
Lemon juice

Preheat oven to 350°.

Season halibut filets with salt and pepper. Mix Worcestershire sauce and lemon juice and marinate filets for 4 minutes.

Dredge filets in flour, shake off excess. Dip in egg wash, then in panko and Parmesan and lightly press crust onto fish.

Pan fry filets in ¼ cup of olive oil and 3 ounces of butter, over medium heat in nonstick pan until golden brown and crisp. Flip over and cook for 30 seconds, then set filets on baking sheet and bake for 3 to 5 minutes, depending on thickness.

Roast 2 red peppers on an open flame until charred, let rest for 3 minutes, peel off charred skin and then thinly slice the peppers.

Garlic Chips: Thinly slice 5 garlic cloves, and then cook gently in olive oil over medium heat until caramelized. Drain on a paper towel and lightly season with salt and pepper.

Lightly dress the red peppers with the oil from the garlic chips and a splash of balsamic vinegar.

Place the cooked halibut in the center of the plate, top with the roasted pepper salad, then top with arugula tossed with lemon juice, olive oil and salt and pepper, then sprinkle the garlic chips over the whole plate and finish with freshly grated Parmesan cheese. Bon appétit!

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Vermont’s Favorite Fish


By Chef Colin Arthur

Cooking with trout reminds me of fly-fishing with my dad. This recipe is a variation on a classic my dad would create after a day out on a Vermont river or for some other special occasion.

Recipe tip: A filet of trout cooks very quickly. It is important to not overcook the delicate filet.

Serves 1

1 filet of local rainbow, brook or brown trout
1 tablespoon olive oil
Salt and pepper to taste
Garlic, shallots, chopped
8 ounces blanched green beans
½ cup sautéed Hen of the Woods mushrooms
6 blanched fingerling potatoes
½ cup white wine
6 tablespoons Vermont butter
½ lemon
¼ cup finely chopped Italian flat-leaf parsley
2 tablespoons slivered almonds
Thyme, chopped, to taste
2 tablespoons canola oil

Drizzle the filet of fish with olive oil and season with salt, pepper. Set aside filet to come to room temperature.

In a medium saucepan, sweat out the garlic and shallots. Add the green beans and previously sautéed Hen of the Woods mushrooms.

Add fingerling potatoes previously blanched in salted water for approximately 20–30 minutes and, once cooled, sliced into small medallions. Sauté blanched potatoes along with the green beans and mushrooms. Cook over high heat for 4–5 minutes.

Deglaze with white wine. Add fresh, chopped thyme. Remove from heat when wine has evaporated and green beans are cooked through.

Meanwhile, in separate medium saucepan heat canola oil until it begins to gently smoke. Add filet of trout, skin side down, into hot pan. Allow skin to crisp and release fully from sauté pan (about 3–4 minutes.) Reduce the heat to medium and flip the filet of trout to finish cooking on the flesh side for 1–2 minutes.

Remove cooked trout and set aside. Drain canola oil from the pan and add butter. Over medium to low heat allow butter to brown. Once the butter is fully brown turn the heat to low and add the lemon juice, Italian parsley, slivered almonds, salt and pepper.

To assemble: Lay down the cooked trout filet (flesh side up.) Spoon mixture of mushrooms and green beans over the fish filet. Finish the dish by spooning over your brown butter, lemon, almond sauce. Garnish with freshly chopped thyme.

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