bayley hazen blue

Outstanding in a Vermont Field
FarmPlate Aug 30, 2010 Bayley Hazen Blue 0 comments
Great meals are not out of the ordinary in Orleans County, Vermont's localvore Mecca. Still, August 17 stands out, even in the minds and palates of Vermont's hippest foodsters. That was the day the Outstanding in the Field's red-and-white bus pulled into the driveway at Pete's Greens at Craftsbury Village Farm to begin assembling one very long table for one unforgettable meal. A touring "restaurant without walls," Outstanding in the Field brings together local chefs and producers for a special culinary experience in a beautiful outdoor setting. Here, the very two people who made the event possible share their experiences: Pete Johnson, owner/farmer, entrepreneur, Pete's Greens, Craftsbury,...
Lamb & Blue Cheese Sliders with Caramelized Onions
FarmPlate May 26, 2010 Bayley Hazen Blue 1 comments
from the FarmPlate Kitchen Consider making slightly over-sized sliders so they can't slip through the rungs on your grill rack. These are great with Cowboy Ketchup, which you can now find at City Market in Burlington. 1 tablespoon olive oil, plus more for brushing 2 large sweet onions, thinly sliced 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste Pinch of dried thyme 1½ pounds lean ground lamb (try Kind Horn Farm or check out the selection at Middlebury Natural Foods Co-op) 2 tablespoons chopped Kalamata olives ¼ cup crumbled blue cheese (we love Jasper Hill's Bayley Hazen Blue) 8 to 12 fresh-baked slider buns, split A handful or two of arugula leaves Heat the...
Picnic Sliders
FarmPlate May 26, 2010 Bayley Hazen Blue 0 comments
English has got to be a tough language for the non-native speaker. Take the word "slider" for instance. It can mean a runner rounding third determined to break the tie. An Olympic slider rides a skeleton down a mountain. The Slider is an almost-forgotten T Rex album. In the past five years, a new slider has joined the etymological mash-up. Sliders are turning up on restaurant menus all over the place. They're two- or three-bite burgers than pack some serious flavor heat. Sirloin sliders are probably the most common, but pork, lamb and even chicken sliders show up fairly frequently. We like sliders because they give you lots of room for creativity. You can tuck a surprise bit of cheese into...
Singing the VT Blues
FarmPlate Jan 06, 2010 Bayley Hazen Blue 0 comments
It's that time of year. There's snow on the roof, snow on the woodpile and snow in your boots. The bracing weather calls for full-flavored foods. At dinner we like slow-roasted pork butt or lamb shoulder because it makes the kitchen smell so good. Serve the tender meat with a big salad of bitter greens, toasted nuts and crumbled Vermont blue cheese. For a meatless menu, consider this savory tart. It offers a great opportunity to showcase your personal favorite Vermont blue cheese, whether it's Blythedale Farm's Jersey Blue, Bonnieview Farm's Mossend Blue, Green Mountain Blue's Gore-Dawn-Zola or Jasper Hill Farm's Bayley Hazen Blue. Blue Cheese & Onion Tart from the FarmPlate Kitchen 2...