Recipes by David A. Porter

From Vermont and Quebec, Canada.

Vermont Recipes

I don't think I could cook- at least not anything good- without fresh ground peppercorns, Extra Virgin Olive oil, Balsamic vinegar, maple syrup, spirits, and wine. Other ingredients used in VT local cuisine emphasize fresh vegetables and fruits, especially apples, and local beef and chicken. We have great coffee and artisan breads, some great microbrewed beers and ciders, and microdistilleries, which produce very high-quality, small batches of distilled spirits, including maple liqueur, pear and apple brandies, and milk sugar and maple sugar based vodkas. We also have dairy products such as cheddar, goat cheese, and yogurt, a variety of salsa, honey, and of course, maple syrup. The woods in VT are packed with wild red and black raspberries in June and July, and blackberries and thimble berries in August.

Keep an eye on this site for more free recipes, and downloadable recipe books on VT and Quebec cuisine, and rough food.



100 Vermont Recipes
By David A. Porter

100 Radical Recipes: Extreme eating for tough men and even touger women
By David A. Porter

I hope to have both of books completed and available on-line sometime in August 2008

Here are a few more or less original recipes using VT ingredients.

Pumpkin Dip

16 oz ( 2 packs) of cream cheese softened at room temperature

1 0z can of pumpkin

1/2 cup brown sugar

1/4 cup of maple syrup

dash of cinnamon, nutmeg, and allspice

dash of cognac, or brandy, or Calvados apple brandy

blend all ingredients together until an even color-

use as dip for graham crackers, vanilla wafers, ginger snaps, and sliced apples and pears. <>

Vermont Rock Cakes

1 and cup cake flour

1/8 tsp of baking powder

dash of sea salt ( preferably Gaelic or Celtic,)

1 cups steel cut or pinhead oats (not instant)

2 eggs

1/4 cup brown sugar

1/4 cup honey

1/4 cup chocolate chips

1/4 cup white chocolate chips

1/4 cup dried cranberries/raisins/cherries/blueberries *

1/4 cup diced apples and/or pears *

1/4 cup canned pumpkin and/or apple sauce *

dash of cinnamon

dash of allspice

dash of nutmeg

dash of brandy, cognac, or Calvados Apple brandy

Preheat oven to 375. Mix above ingredients into a stiff dough, and drop onto a greased cookie sheet- the lumpier the better- give them a lot of space on the sheet, as they will flatten/expand while they cook. Bake for about 10-12 minutes.

* This is a very flexible recipe, where you use about any combination of dried or diced crisp fruit. You can also throw in nuts of course.

Bennington Baked Beans

4 12 oz. Cans black eyed peas

6 -10 slices turkey bacon, chopped into small pieces

½ sweet onion, preferably Vidalia

1/2 cup Brown sugar

1/4 cup honey

1/2 cup maple syrup

3 tablespoons stone ground mustard

1/2 cup of rum

2 cap fulls smoke flavoring

6-10 dashes Worcestershire

1/4 cup cider or apple cider jelly

tablespoon olive oil

Saute onion and chopped bacon in olive oil until brown. Add beans and stir in all other ingredients. Bring to a boil for 10 minutes, then let simmer one hour or until all liquid is absorbed.

Burlington Wings Simple, quick and easy, and delicious version of Buffalo wings.

Prep a sauce/marinade of maple syrup, preferably Grade B, which is dark and strong. Use about one cup of maple syrup per dozen wings. Add fresh a ground peppercorn blend ( black, white, pink and green) to taste, and a tbs of balsamic vinegar.

Parboil Wings for 30 minutes. This will make them moist and tender inside. Brush on sauce, or allow them to marinate in sauce over night in the fridge. Broil them in the oven, or over a grill until they are nice and charred.

Infused Pear Brandy- Enjoy the first shot or two straight up to make room in the bottle for a split vanilla bean, a sliver of peeled ginger root, several thin slivers of pear, un-peeled, and a 6" cinnamon stick. Let it steep for at least a couple of weeks- the longer the better- and try adding a shot to creme soda or ginger ale.
Burlington Bay Cafe
Food Critiques:

Soft drinks

Cane Cola
A micro-brewed cola with a prominent cinnamon-vanilla taste, and which is no tsweet or cloying- just refreshing. Way better than mass produced, sugary colas.

Geroldsteiner Water
This is a delicous, crisp, refreshing sparkling water with a flinty, salty, metallic taste. The quality has gone down hill slightly since glass bottles are apparently no longer available in the US. The plastic -bottle version is not quite the same, but still far superior to most bottled sparkling water. You can still obtain the glass bottle version in Canada- at least Quebec. Despite the salty taste, it is very low in sodium.

Hot sauces

Tabasco sauce
Acceptable, a hotter burn than Frank's ( see below), but not as hot as Pick- a peppa. ( also see below). Good for table use.

Frank's Louisiana Hot Sauce
Acceptable , but I personally have to dump a large amount of it on whatever I am eating in order to really get a decent burn or flavor enhancement. Good on pasta w/ tomato sauce. Best used as a table condiment- it is not strong enough to hold up in a cooked dish.

Pick-a-peppa Hot Sauce
One of my favorites. Hotter than tabasco, but not overpowering. It has a nice vinegary taste- it's not just heat. Good at the table, and strong enough to hold up in a dish you are cooking
Resturaunt/Deli critiques

I am still looking into wether or not I can be sued for making unflattering comments about a place. In the meantime, I will avoid naming names - as indicated by an empty bracket- [ ] unless I am giving a place a top rating. My rating scale is as follows:
(:- } Emoticon of happy, satisfied foodie.
(:- & Emoticon of bald man with vomitus on his face.



[ ] Deli- Chittenden County VT
No return visits here are planned at this time. This is a place closed and re-opened under new mgt. The display cases were devoid of the numerous treats advertised on the windows. There were six coffee urns with labels for various flavored coffees, all of which were empty. It was about 9 AM. I was directed to a full pot, but the creamer was curdled. I was given fresh creamer and a free cup for the trouble, but I thought the place was pretty lame. They may be worth another try in a month or two, after they have a chance to get up to speed.


Burlington Bay Cafe, Burlington VT
This place is great. It is always spotlessly clean, the service is prompt and friendly even though it is usually packed, and the food is the best of it's kind in town, in my humble opinion. The Burlington cheese steak sandwhich is my favorite. For dessert, They have delicous cupcakes, and a variety of stuff to go, including a Maple Cotton candy that is not to be missed.
(:- } (:- } (:- } (:- } (:- }

Handy's, Burlington, VT
Check this place out for a delicous breakfast. Clean, good service, low costs, and a family -like atmosphere minus the dysfunction. Everything is cooked to perfection everytime- scrambled eggs covered with hash, bacon on the side, English muffins, home fries, coffee, and OJ are my personal favorites.
(:- } (:- } (:- } (:- } (:- }

David A. Porter

Updated July 20, 2008 (12:39 PM EST )

You may contact me at: Daporter@sover.net

Comments, feedback, and constructive criticism are always welcome. multi-level marketers
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Be responsible and enjoy in moderation. Please Do Not drink and drive.

Tequila-Lime Salsa Verte

5-6 Tomatillos, coarsely chopped.

1/4 finely chopped equal parts of Fresh Basil, Fresh mint and Fresh Cilantro

Ground cumin to taste

Chives to taste

1 oz gold tequila

1/2 oz lime juice

sea salt to taste.

3 Tbs and 1 reserved tsp of Extra Virgin Olive Oil

Have a long fireplace match, and a fire extinguisher ready. Using a heavy bottomed pot, heat the 3 Tbs of olive oil, toss in the Tomatillos, and the tequila. Light the match, and hold it close to the pot. The tequila should ignite, producing blue flames. Stir vigorously to keep the flames burning as long as possible. (ETOH ( alcohol) burns off at 140 degrees F. ), When the Tomatillos are charred, remove from the heat, add the chopped herbs, cumin, salt, lime juice, and the rest of the olive oil. Mix well, and let it sit in the fridge overnight. Great with tortilla chips.


Black Bean Chocolate Chili

2 lbs Ground beef
3 tbs extra virgin olive oil.
Chili powder, cumin, minced garlic, and minced onion to taste.
16 oz. black beans
3 oz tomato paste.
16 oz. canned diced tomatoes
3 oz shaved Lindt Dark chocolate Chili and Cherry bar.
Allspice and cinnamon to taste.
Chipotle chocolate hot sauce to taste.

Heat the olive oil in a heavy bottomed pan. Brown the minced onion and garlic, and ground meat, stirring frequently. Reduce heat to low. Stir in the can of tomato paste. Drain the beans in a sieve, rinsing with water, and add the beans. Add the diced tomatoes to the pot and stir. Cover and let everything simmer on low heat for about an hour. Shave the chocolate bar, and add to the pot along with the chipotle chocolate sauce. Add the chili powder, cumin, allspice, and cinnamon. Let simmer for a few more minutes, and serve.

Quebec (French Canadian) Recipes

French fries with cheese and gravy, served with Cherry coke, Beaver tails- not what you are thinking- a long slender piece of fried flat bread topped with fruit, and yogurt/honey sauce for pancakes and bagels are some examples of the delicious food I have sampled in Quebec.

Poutine ( French Fries w/ cheese and gravy)

1 lb of French fries - (a good variation can be made with potato puffs, curly fries, or onion rings)
1 oz. beef gravy- or for authenticity, take a ride to Quebec and get poutine gravy)
6 oz. cheese curds- shredded cheddar cheese will also work
Cook the french fries in the oven on a baking sheet at 450 degrees F. for 20 minutes, or deep fry them in oil until they are crispy. Heat up the gravy over low heat until it is bubbling gently. Place the french fries in a bowl and sprinkle cheese curds or shredded cheddar over the french fries, and mix well to let the cheese melt. Pur the gravy over the top.

Que De Castor ( Beaver Tails) coming soon









Radical Recipes: Extreme Eating

For Tough Men and Tougher Women

Fiery hot, spicy, eye watering, nose running, sweating,face-reddening ass-burning, unusual ingredients recipes that will make some people gag. These are not necessarily related to VT or Quebec cuisine, but they are some of my personal favorites. They are not for everyone's taste.

Recipes coming soon:

Haggis - sheep's heart, lung , liver, ground up, mixed with oatmeal, stuffed in a sheep's stomach, and boiled.

Kim-chee- fermented cabbage, garlic and hot peppers

Nutriloaf- a very nutritious but unbearable tasting loaf fed to prison inmates who throw food.

Breakfast Grue- similar to Nutriloaf, much more palatable.

2 cups Polenta
3 cups water
One sliced apple
One sliced pear
One 8 oz. can of Pineapple chunks
Two rinsed 16 oz paper coffee cups
Bring the water to a boil, and stir in the polenta. It will cook very quickly- in a minute or two. Add the sliced fruit and continue stirring. When the mixture thickens to the consistency of oatmeal, pour into the coffee cups, and refrigate for 4-5 hrs. It should congeal to a jello -like consistency. Peel away the coffee cup mold, and slice into rounds. Serve on a piece of wax paper.
Dinner Grue
I recently treated my Criminology students to this delicous food. Only one of them finished a portion of it over about an hour. Another tried a small bite, and shared some with someone else who took one bite and spat it out. One of my students commented that it looked like " vomit in a mold". Personally, I like it.
2 cups Polenta
1 8 oz package of instant mashed potoatoes, preferably butter and herb flavor.
4 oz. frozen spinach
4 oz frozen cut green beans
3 tbs butter or margarine
3 tbs of corn syrup
1 tsp dried onion flakes
dash of salt and pepper
Dash of parsely.
Four rinsed 16 oz paper coffee cups
Bring the water to a boil, and add the frozen veggies. When the water comes back to a boil, stir in the polenta. It will cook very quickly- in a minute or two. Add the spices and herbs, butter, and corn syrup, continue stirring. When the mixture thickens to the consistency of oatmeal, pour into the coffee cups, and refrigate for 4-5 hrs. It should congeal to a jello -like consistency. Peel away the coffee cup mold, and slice into rounds. Serve on a piece of wax paper.

Glop-.
3-5 cans of spaghettios, ravioli, or other canned pasta
2-3 cans of beans- black, red kidney, pinto, white, black eyed peas
1 cup cooked rice
1 cup cooked lentils
1 lb of mixed ground beef, veal, turkey, chicken
1 cup Sliced hotdogs, sausages, and bratwurst.
16 oz corn
16 oz diced tomatoes
lots of curry, cumin, chili powder, cayenne pepper, fresh ground black pepper, minced garlic, and onion powder.
1 oz. instant beef broth
Several tbs of Olive oil
8 oz. instant mashed potatoes.
Heat several tbs of olive oil in the pan. Add the meat, and cook until brown. Open the cans
dump the contents - except the instant mashed potatoes- into the pot. Turn the heat to medium.
stir everything.
Stir again every minute or two.
when heated through, add the instant mashed potatoes to thicken it. Stir again until the mixture thickens.
Glop may be served as is. To re-heat, drop a few spoon fulls in a cup of water and nuke it in the microwave. Or, drop spoonfuls of the congealed, cold Glop into hot oil and deep fry it. Put Glop in a baking dish while still warm, let it harden, then slice it and fry it. Add hot sauce and eat glop cold.


Hoosh- meat and whatever else is handy. A one pot meal eaten by arctic explorers.
Ingredients:
1 lb of Beef, pork, or veal, ground or coarsely chopped
1/2 cup of cracker crumbs
1/2 cup Dried apricots, apples, and prunes
1 cup Fresh clean snow ( for authenticity- although water will do)
1 shot Whiskey or brandy.
Method: Place everything in a heavy bottomed pan, and stir over medium heat until the meat is cooked through. For the best effect, eat it outdoors, at night, when the temperature is not more than -20,after a day of snowshoeing or skiing, with several equally disturbed friends/family,

Cowboy Stew- meat, organs, rum, and hot peppers.

Coarsely chopped mix of 2 lbs of pork, chicken, veal, bacon, buffalo, tripe, chicken or turkey gizzards, beef or veal liver.
1 pt. brandy, sherry, bourbon or rum
3-4 each of chipotle peppers and ancho peppers
Handful of fresh cranberries
Tbs of allspice berries and juniper berries in cheese cloth bag - (or use a spiced tea bag)
Fry bacon. Simmer meat in ½ cup water, or spiced tea
When meat is cooked through, add peppers and cranberries.
Add spirits and simmer until liquid is mostly absorbed. ETOH will burn off at 140 degrees F.
Eat as is, save broth and add veggies to make stew, serve over rice or noodles, or add baked beans.

This Shit- infused vodka- provokes the response " what is this shit?!"
Yes, I got that line from Alien Resurrection. Here it is:
steep the following in a liter of 100 proof vodka for at least two weeks. I suggest using a good quality vodka- not cheap rotgut. Two dried hot peppers- (chipotle are a good choice), one split vanilla bean, and a 6" cinnamon stick. The result is hot, spicy, and fiery.

Be responsible and enjoy This Shit in moderation. Please do not drink This Shit and drive.

Some of favorite places in the Burlington area to eat and buy ingredients:

City Market
Fresh Market
Healthy Living
Natural Provisions