These recipes appear in A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute edited by Ellen Michaud (UPNE, 2008).
Vermont Apple, Cob-Smoked Bacon and Cheddar Cheese Frittata Serves 10
CHEF'S NOTE: Harrington's of Richmond, Vt., offers great cob-smoked bacon, and Vermont has an incredible selection of apples from which to choose. Visit one of our local farmers markets in the fall or learn all about them at the Vermont apple Web site. If you like, you can substitute maple breakfast sausage for the bacon or omit the bacon for a vegetarian dish.
4 Vermont apples, peeled and sliced
7 strips cob-smoked bacon, baked and crumbled
1 tablespoon Vermont maple syrup
10 free-range eggs
1/4 cup heavy cream
1/2 teaspoon salt
2 cups shredded Cabot cheddar cheese
Preheat the oven to 350°F
In a medium bowl, combine the apples and bacon. Stir in the syrup, then transfer to a buttered 9 x 12–inch baking dish or a 12-inch cast-iron or nonstick skillet.
In another medium bowl, whisk together the eggs, cream and salt. Pour over the apples and bacon, then sprinkle the cheese on top. Bake until a metal skewer inserted in the frittata comes out clean, about 15 minutes. Let stand for 10 minutes and serve warm.
The Final Touch: Serve with warm Vermont maple syrup.
Butter-Poached Cod With Creamed Leeks Serves 4
CHEF'S NOTE: This is an excellent dish to make when cod from local fishermen is available (day-boat cod). When buying the cod, look for thicker fillets, which will be easier to keep intact when removing them from the poaching liquid. You can make your own vegetable stock or buy it readymade.
2 leeks, washed well and julienned (white parts only)
1 cup white wine
1 cup heavy cream
2 teaspoons salt
1/4 teaspoon ground white pepper
1 tablespoon fresh lemon juice
2 cups vegetable stock
1 pound (4 sticks) salted butter, cut into 1" pieces
4 cod fillets (6 ounces each)
In a heavy 1-quart saucepan over medium-high heat, cook the leeks in the wine until the wine is reduced by 3/4. Add the cream and cook until the cream is reduced by 1/2. Add the salt, pepper, and lemon juice and remove from the heat.
Bring the stock to a simmer in a 3-quart pot. Reduce the heat and whisk in the butter in piece by piece until melted. Return to a low simmer and add the cod. Cook for about 7 minutes, being careful not to let the liquid boil. Remove from the heat.
Using a solid spoon, place equal portions of the leek mixture on 4 plates. Using a slotted spatula or spoon, carefully remove the cod from the liquid, pat with paper towels, and place on top of the leeks.
The Final Touch: Asparagus and boiled red parsley potatoes are a perfect vegetable and starch to serve with this dish. If asparagus isn't available, green beans or sugar snap peas work well.