the secret spot.

i was in the car for a million hours over the weekend. literally. after spending a lovely with weekend with mr. f in the connecticut 'burbs, i hit the road and headed north alllllll the way back to canada. normally, this ride would be excrutiating (crummy cell service and a major lack of good country radio) but luckily, i have a little secret that makes the drive north on I-91 just the most wonderfully exciting and mouth watering ride.

that tasty little secret is...the vermont country deli in brattleboro. and as much it pains me to share this knowledge, it is just too good to keep to myself any longer because it truly is the most wonderful country store in the world. it is a precious little building (conveniently right off exit 2) filled with platters upon platters of pasta salads and grilled vegetables, homemade soups and pulled pork. all made with fresh and local ingredients. plus, hundreds of fresh baked cakes and cookies and lots of yummy vermont made products and an excellent wine selection. dinner for me last night was tortilla crusted tilapia, grilled asparagus and just a bite of the best mac & cheese on the planet. (don't judge, but i ate it in my car in the parking lot, it was that good.)

definitely worth the stop (or make it a destination!) trust me, you will not be disappointed.

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grilled cheese cook-off.

so, since my last post i have done a little (ok, a lot) of research about grilled cheese sandwiches, since it is such an obvious addition to chicken noodle soup. and that's when i made the most amazing discovery of all...

...vermont has a grilled cheese cook off. that's right. it is held every june at the strolling of the heffers weekend in brattleboro. so mark your calendars, for june 4-6th, 2010. grilled cheese heaven, here we come!

just to get your mouth watering a bit, here is a sample of last year's winning recipes. all made with fresh, local, vermont ingredients. now i have to decide what to make tonight. decisions, decisions...

taste of vermont’s seasons goodness
what you need:
2 slices pane siciliano bread from la panciata
1 tbls. cabot creamery butter
2 oz. vermont shephard cheese
2 oz. grafton 2-yr. cheddar
2 each thinly sliced fresh pear
½ tsp. vermont honey
2.5 oz. cob smoked harrington's vermont ham (shaved)
½ tsp. 5-grain mustard
what you do:
lightly butter 2 slices of bread. sauté fresh pear in 1 tsp. butter for 1 minute, add honey – remove from heat. slice cheese thinly – place cheddar on non buttered side of bread. add pear. add ham and spread mustard on ham. top with vermont shepherd and buttered bread. grill until evenly browned and crispy. cut on diagonal (very important) serves 1.

mad good grilled cheese sandwich

what you need:
1 lb. grafton 2 yr cheddar
6 oz. cream cheese, softened
2 cloves garlic, pressed or minced fine
½ cup roasted red peppers, chopped fine(about one fresh roasted)
⅓ cup toasted pecans, chopped fine
1 Tbls. worcestershire sauce
1 tsp. tabasco sauce (or more to taste)
1 large handful minced parsley
8 slices red hen mad river grain bread
butter for frying
what you do:
blend softened cream cheese with all ingredients except the grafton cheddar, stir in the cheddar. heap a generous amount onto bread. heat butter in heavy pan, add sandwich and fry each side over medium low heat till melted and browned. serves: 4-6, depending on who is loading them.

south-of-the-border grilled flatbread, vermont style
what you need:
1 12” against the grain gourmet 3-cheese pizza shell
4 oz. neighborly farms chipotle cheddar cheese, grated
2 tbls. refried black beans
4 slices bacon, cooked and crumbled (vermont smoke and cure, thick sliced)
2-3 tbls. cilantro vinaigrette (1 tbls. fresh chopped cilantro, 2 parts oil, 1 part white balsamic vinegar, salt & pepper to taste)
what you do:
prepare cilantro vinaigrette ahead of time for optimum flavor. cut pizza shell into halves. brush the top surface of each half liberally with cilantro vinaigrette. spread a thin layer of refried black beans on the bottom surface of one half, and top with grated cheese and bacon crumbles. close the flatbread sandwich and place on grill. Grill for 4-5 minutes until the cheese is melted and shell is toasted with golden grill marks. cut into quarters with pizza cutter to serve. serves: 4

the apple snap

what you need:
2 slices vermont bread's organic white bread
4 slices grafton-5 star cheddar cheese
3-4 slices tart apple (honey crisp, empire, etc.)
1 ½ tbsp. caramelized onions
what you do:
caramelize onions. peel and slice apple. grate cheese. melt butter in pan. grill sandwich. serves 1.

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