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Ingredients1 box phyllo (fillo) dough 2 bunches asparagus, blanched 4 oz. chevre (goat cheese) 1/2 cup butter, melted
PreparationLay out 1 sheet of phyllo dough. Brush with melted butter.
Place another…
Chef Teresa Tan, Mangowood Restaurant at the Lincoln Inn, Woodstock, Vermont
Ingredients3 oz. goat cheese3 oz. cream cheese4 egg yolks1 1/2 cup heavy cream1/4 cup moscatel2 leeks, white parts only, sliced10…
Chef Allen McEdward, Gracie’s Restaurant, Stowe Vermont
Basic Crepes Ingredients3 large eggs 1 1/2 cups milk 4 tablespoon butter, melted 2/3 cup all purpose flour1/2 teaspoon salt
Crepes Preparation…
Chef Robert Barral, Café Provence, Brandon, Vermont
Brochette Ingredients1 bunch asparagus2 scallops2 cups Arborio rice1 shallot2 oz. olive oil3 oz. butter2 cups heavy cream1/2 cup Parmesan cheese2 cups…
Ingredients6 tomatoes 2 balls of fresh mozzarella 2 sprigs fresh basil 1 teaspoon minced garlic 1 tablespoon balsamic vinegar 2 tablespoons olive oil 1 baguette
Preparation Dice tomatoes.
Cut mozzarella…
Ingredients1 pound crab meat 1/4 cup mayonnaise 1/2 cup unsalted saltines, crushed 1 egg white 1 teaspoon Old Bay Seasoning 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard Canola oil
PreparationIn…
Ingredients8 oz. crabmeat 1 cup mayonnaise 1/4 cup heavy cream 1/4 cup chili sauce 1 teaspoon Worcestershire sauce 1/4 cup chopped green pepper 1/4 cup chopped green onion 2 tablespoons lemon juice Dash…
Mushroom Sauce Ingredients1/2 oz. dried porcini mushrooms1 cup boiling water4 oz. sliced gourmet mushrooms3 1/2 oz. sliced shiitake mushrooms6 tablespoons unsalted butter2 tablespoons Marsala wine2 cups…
Ingredients1 14-to-16 oz. can garbanzo beans (chickpeas), rinsed and drained 1 14-to-16 oz. can black beans, rinsed and drained 2/3 cup chopped red onion 1/4 cup chopped fresh parsley 3 tablespoons olive…
Michael's on the Hill, Waterbury, Vermont
Gnocchi Ingredients 3/4 cup all-purpose flour 1 large egg yolk 1 medium Russet potato (about 10 oz.), peeled 2 tablespoons unsalted butter 1 pinch salt, fresh…