Farm-to-Table Cuisine in Vermont & Spring Onion Gratin
Vermont is rich in history, scenery and culture and home to some of the most fantastic restaurants in America. Why? Because long before the “farm-to-table” trend was a national rage, we were embracing the concept. Vermont was one of the first states to recognize the farm to table idea, but more importantly, the first to see how it benefited everyone in the community. It’s easy to see. As you drive through our fabulous state, whether in the spring, summer, fall or winter, you’ll see a vibrant food scene full of small diners, roadside farmer’s markets, micro breweries, vineyards, and creemee stands all inviting those passing by to stop and take in their fresh fare. It’s not a gimmick in Vermont, it’s a lifestyle.
And this lifestyle, to use locally supplied foods, is not just for cooking at home. Many of Vermont’s restaurants are using local fresh fruits, vegetables, meats, dairy and grains as the main attraction on their menus. We go above and beyond your farm-to-table expectations at The Pitcher Inn. Our chefs have a vibrant passion for incorporating locally grown food into superb seasonal dishes.
One of our customer favorites is our famous Spring Onion Gratin with English Peas and Truffled Pecorino. We’re sharing this recipe with you so you can get a taste of the mouthwatering menus available at The Pitcher Inn. Can you imagine how delicious the fresh onions, peas and truffles burst with flavor as they blend with the fresh cream and pecorino? This recipe is like no other, especially when created with Vermont’s freshest ingredients.
Spring Onion Gratin with English Peas and Truffled Pecorino
- 6 – 8 onions
- 1 cup English peas, Shucked and blanched in boiling salted water until just tender, then chilled in an ice bath and drained.
- 3 cups heavy cream
- 2-4 tablespoons extra virgin olive oil
- Pinch of Aleppo pepper
- Salt to taste
- ¼ cup grated truffled pecorino
Preheat oven to 350º. Cut the onions in half lengthwise, then slice crosswise into ½” thick slices.
In a medium sauce pan, heat the olive oil and sauté the onion slices until golden. season with Aleppo pepper, and stir for a minute. Add the heavy cream, bring to a boil, then reduce the heat to a low simmer. Cook to reduce the cream by a little less than half and remove from the heat.
Butter a casserole or gratin dish and add the peas. Season the cream mixture and pour over. Bake at 350º until gold and bubbly, then top with pecorino and place under a broiler until crispy and brown.
If you’ve read this far, you just learned one of our personal favorite farm-to-table ‘secret’ recipes. So what are you waiting for? Head down to your local farmer’s market for some fresh ingredients and make yourself some Spring Onion Gratin! Oh, and don’t forget to share your story on Facebook or Twitter!