Braised Shoulder of Pork with Porcini, Barley Risotto & Cider Reduction, Served with Roasted Brussels Sprouts and Carrots
Sounds expensive, but this is a very economical means to an extravagant end result. A shoulder of pork is one of the least expensive cuts of meat; it is also one of the most flavorful. The cider reduction drizzled on … Continue reading →
How To Food
Cook great meals with simple, step-by-step directions. A cooking weblog by Vermont cookbook author Bob Titterton
Latest Food Blogs from How To Food
Smoky Jalapeño Poppers Wrapped with Bacon
This appetizer is a sensation whenever and wherever you serve it. Jalapeño peppers stuffed with Smoked Grafton Cheddar, wrapped with crisp, smoky bacon, glazed with barbeque sauce is a combination that can?t be beat. The great thing about this recipe … Continue reading →
Gravlax with Rye Crackers & Honey Mustard Dill Sauce
Gravlax can be the centerpiece of any appetizer buffet served during the holiday season, or really any time you want to serve something special. I have scaled down the size of this recipe to make it more accessible. Many recipes … Continue reading →
Maple Bourbon Apple Pie with Cheddar Crust & Bacon Streusel
When you want to raise the bar and set a new record this is a go-to winner every time. This pie is really as special as the name suggests. I recently served it as the grand finale for Sausage Fest. … Continue reading →
Vodka Infused with Ginger, Lime & Cayenne
Recently, a friend gave me a piece of ginger he had grown at Elmore Roots Nursery. The basket, from which he retrieved it, held several pounds of gnarled rhizomes?so fresh that moist soil clung to the knobs and fissures. To … Continue reading →
Slightly Wild Mushroom Barley Soup
Porcini mushrooms grow in the wild, and despite many attempts to grow them under controlled conditions they remain resistant to domestication. Fortunately, they are extremely prolific and grow all over the globe. Most dried porcini available in the Northeastern United … Continue reading →
Roasted Delicata Squash Chips with Sweet Chili Garlic Dipping Sauce
Oven roasted Delicata rings are sweet and crispy and create a beautiful presentation. It is the easiest of all winter squashes to prepare since you don?t have to peel it, which is most of the battle with winter squashes. It … Continue reading →
Jalapeño Jelly
This is one of the most versatile condiments you can make to add a combination of flavors that include spicy, sweet & sour, and savory. This spreadable jelly has bits of pepper suspended in it and is equally good with … Continue reading →
Smoked Turkey with 3 Sauces
Summer in Vermont is the time to fire up the smoker. The process takes awhile, but that is an ideal timeframe for just about any social event. Luscious smoked turkey is served up with 3 sauces. Everybody likes a choice … Continue reading →
Kielbasa Appetizer: The Ultimate Pig in a Blanket
Kielbasa is wrapped in seeded rye dough with mustard, sliced cheese, and sauerkraut. It is baked and then portioned into easy to eat slices. Serve these with tiny sour pickles, spicy mustard, and cold Pilsner beer. This is great party … Continue reading →
Twice Baked Cheddar Soufflés
Recently, I received a piece of Grafton Clothbound Cheddar as a gift. If you love Cheddar you?ve got to try this cheese. The cheese makers at Grafton use hormone-free raw milk purchased from small Vermont family farms. The handmade Cheddar … Continue reading →
