french

Rhubarb Redux
Susan Stuck Apr 29, 2011 French 0 comments
Yes, Vermonters, there is a hint of spring in the air--and that means homegrown rhubarb can't be far off. One day soon I'll spot a fuchsia knob pushing through the wet ground, the next day the leaves will be up and 10 days later the red stems will stand ready to start harvesting. It certainly makes me happy. Because rhubarb (after sour cherries, gooseberries and possibly golden raspberries) is my absolute favorite fruit. In my kitchen, rhubarb shows up in coffecakes, puddings like the clafoutis below, jams, two-crust pies and open-face tarts, plus a sorbet or two. I’ll even concoct rhubarb Bellinis (made with rhubarb syrup and a bottle of not-too-expensive bubbly) once it’s warm enough to...
Simon Pearce Restaurant: Local Eats on the Ottauquechee
FarmPlate Jan 22, 2010 French 0 comments
This restaurant's location overlooking the falls of the Ottauquechee River is so picturesque, they could serve TV dinners here and you'd still be smiling. Happily, the food at Simon Pearce Restaurant, housed in a historic mill in Vermont's Upper Valley, rises up to its remarkable setting. Executive Chef Joshua Duda sees to that. A Quechee native and NECI grad, Chef Duda has been heading up the acclaimed kitchen at Simon Pearce since 1995. His culinary influences extend well beyond Windsor County however, touching on classic French and Mediterranean cuisines with some Asian accents for good measure. He believes in rustic country-style foods with big bold flavors. His signature horseradish-...
Ringing Mirabelles' Praises
FarmPlate Dec 18, 2009 French 0 comments
"It used to take a lot of effort to connect with reliable sources for local products," Silva adds. "It's easier now that local foods are just a phone call or an email away. We love it!" At this holiday time of year, the place hums. There's a line of lunch-hungry shoppers waiting for tables. (The savvy ones receive Mirabelles' Daily Specials email so they already know what they'll be ordering.)  There's another line of people eager to pick up a Christmas Stollen or a boxful of snowflake cookies. Those in the know have already put in their orders for Lane's fruitcake (“the good kind," swear its devotees) or a picture-perfect bûche de Noël. Reflecting on two decades of life in the food...