Flooding in Vermont ... best wishes to The Green Cup, Mint, Waitsfield wine and all of the permanent residents of Waitsfield and Warren.

Waitsfield.

We have now returned from our home in Vermont.
The day after we left Irene bashed the hell out of this beautiful state. It seemed that once New York had been spared nobody seemed to really notice the devastation wreaked on the towns and villages of the Green Mountain State.
Hard to think that only days before we were having dinner at the excellent Green Cup restaurant sitting outside on a balmy evening next to what can best be described as a bubbling brook that ended up being a raging torrent that wreaked havoc on the Green cup, Mint, the rest of the businesses in Bridge Street and the area in general.
Hope you all get back on your feet just as soon as possible

Comments

Lulu said…

Until a couple of years ago we rented a house for a month every summer just west of Woodstock so have been devastated for Vermont and the friends we made over the years. Woodstock has been very badly flooded by the Quechee River with our beloved Woodstock Farmers Market and Woodstock dairy under a couple of metres of water. The YouTube videos of covered bridges floating away has had me in tears. Anyway I actually logged on to get the tagine recipe for tonight's Xfactor supper and to go with a stunning olive loaf I bought at Gails this morning.... Happy to hear you all got home safely Lulu

September 3, 2011 at 2:36 PM

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders. I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary 6 sprigs fresh thyme 2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt. Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown. Remove from the ove...

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