Tozier Restaurant Bethel VT

First, let me say on a Saturday night, plan to arrive early or you will have a long wait for a seat. My brother Fran knew this and when we arrived at about 4:30 only a few tables were occupied. When we left, there was a waiting line out the door. 

I have to say, I was leery of a seafood restaurant in Vermont. I didn't expect it to be anything special but Fran and Dora love it so I was interested to give it a try. I have to say, I love this restaurant and even though it is a half-hour drive from Rutland, I am sure we will be back. 

I had heard that they had a very good raspberry pie so I wanted to make sure that I had room for a piece. I had a green salad with a maple vinaigrette with lobster salad on the top. Al had the beef tips which were a special of the day. Dora had fried oysters and Fran had fish and chips. The tartar sauce here is tasty with a touch of dill. 

Fran began his meal with an appetizer of mussels and it was a giant serving of very tasty mussels. I tasted one and it was tender and delicious. 

Al gave me his side which was house-made coleslaw and very good slaw it was. I loved my salad, the lobster had celery and just a little mayonnaise, the taste of the lobster came through loud and clear. The dressing was good but to me not quite enough maple taste was evident. 

The tips were a real winner, cooked perfectly and very tender. Al did not leave even a morsel on his plate. It came with potatoes and carrots and the texture of the carrots was perfect.

We all had dessert, I did have the raspberry pie and Al and Dora had something really chocolate and peanut butter and Fran had the maple bread pudding which I tasted and it was excellent. The raspberry pie was even better than I expected. It was served warm with a scoop of ice cream. 

Our entire dinner was excellent and the service was very friendly. I love this place and if we lived nearby I could see us going here every week. 

Misfits Market

If you enjoy fruits and vegetables and want to have organic ones that are affordable, Misfits Market offers a home delivery option. Okay, I am sure you are wondering why the name Misfits Market. These are not perfect fruits and vegetables, they may be misshapen or not quite visually appealing. But the taste and nutrition are perfect. 

You first decided what size box you would like to receive and then how often you would like to receive it. You choose the day you would like to receive delivery and put in a form of payment. The price just went up by $3 which is not shocking considering everything. You will still save approx 40% off of store prices. 

I have received some things that I have never bought before which can be a bit disconcerting but if like me you don't think you will use something you got, gift it to a friend and let them enjoy it. 

I have gotten mangos, limes, plums, apples, tomatoes, cucumbers, zucchini, onions, leeks, red kale, eggplants, beets, butternut squash, peppers, beans and peas,  and a whole lot more. It is fun to get your box not knowing what delights are awaiting you. I enjoy opening the box which is kept fresh with ice packs. 

You get a notice telling you when your Misfits Market box ships and then when it is out for delivery. If you want fresh organic food at an affordable price and you enjoy trying new things, this is something you will enjoy. 

Mulligans of Manchester Restaurant and Pub Manchester VT

After a morning of shopping at the outlet malls or a visit to Hildene what could be better than a great meal of comfort food and a glass of wine of a brew? Mulligans offers all this and more with great service and a warm atmosphere. The portions are generous and perfect for sharing. 

Al and I decided to share a baked four onion soup. It was a very good bowl of soup, plenty of melted cheese and very good broth with lots of onions.

I decided to have the quiche of the day which was served with salad. It was bacon and it was delicious. Kasey and Rosemary had a lobster roll which they raved about so I am happy to say that this inland restaurant can satisfy the urge for lobster.   

Al had the Vermont ale steak and mushroom pie and he did not leave a morsel on his plate which I think speaks for itself.

The boys decided to share a dessert of molten lava cake and ice cream. They literally were fighting over it and Kasey was involved too. 

We had a wonderful time at Mulligans and I would happily eat here again.  

Potato Leek Soup

I love soup when the weather turns cold and potato leek is just the perfect comfort soup for a cool day. As luck would have it, I got two leeks and some large potatoes in my Misfits Market box and had to do something with them. I did make a stop at the grocery store to get some cream and Kasey loaned me some thyme. 

What you need for my version is:

• 2 large leeks
• 1 really large potato and 1medium potato ( to weight about 1 pound)
• 1 teaspoon of garlic (or to taste) I used jarred but if fresh 1 1/2 cloves
• 3 cups chicken broth
• 3/4 cup whipping cream
• 1 teaspoon dry thyme

Prep your veggies, slice the white and green parts of the leek, it should be about 2 cups. Put some butter in a saute pan and slowly soften the leeks and the garlic. Add them to a slow cooker, peel and cut the potato into small chunks and add them to the slow cooker as well. Put in the chicken broth, cover and cook on high for 4 or 5 hours. 

Poke the potatoes with a fork, if they are soft, turn off and let cool. If you have an immersion blender this is the time to use it. I couldn't find mine so I used my Ninja Storm. I blended the mixture until it was smooth. I added the cream and blended it in along with the thyme. some salt and pepper. 

It is ready to eat at this point or it may need to be warmed up a bit. I added about half a cup of milk at this point since I thought the mixture was too thick. 

Al and I both loved this soup and the recipe made enough for two generous servings with a little bit leftover. It can easily be doubled or tripled. 

Restaurant review: Hart's Turkey Farm Restaurant Meredith NH

What can I say about Hart's Turkey Farm Restaurant, well yum yum comes to mind? I have heard about this iconic restaurant for years but this was my first visit and I can assure you it won't be my last!! I can imagine myself visiting Meredith again just to eat here, it is that good. It was so good that we ate there both nights of our visit including waiting 35 minutes on Saturday night for a seat. 

Hart's has multiple dining rooms, they are used to dealing with lots of hungry diners. The ever-popular turnkey dinner comes in three sizes to satisfy every sized appetite including the really hungry. The small plate has 3 1/2 ounces of turkey, regular has 5 1/2 and jumbo has a full pound. 

Hart has been in business for over 60 years. In the early days, they raised their own turkeys but currently, they outsource the raining to some very select farms. You can taste the difference in the turkey here, it is the best I have ever had. 

The turkey plate includes stuffing, cranberry sauce and gravy as well as turkey. You get to choose two sides. These can include mashed potatoes and butternut squash which makes an iconic turkey dinner but you can go off the grid as I did and have pickled beets. 

But beyond the turkey dinner, you can choose from loads of appetizers, soups and salads and other meals. But, turkey is king here and you can have it in ways you may never have considered like:

Turkey croquettes
Turkey tips
Turkey piccata
Turkey pot pie
Turkey marsala
Turkey tempura 
Turkey parmesan

And these are just a few of the many ways you can enjoy your turkey.

But beyond the great food, the service is first class. The staff is friendly and helpful and go out of their way to make sure you are enjoying your meal. 

After you place your order, you receive bread and butter and carrot relish and crackers. This is followed by cheese spread and crackers. You need to be careful that you don't fill up before your meal arrives. 

We never did have enough room to order dessert. They do have a full bar and offered some seasonal favorites like a pumpkin martini. 

We all fell in love with this place and we would come back here to eat in a heartbeat. 

They have a great gift shop and they also have food to go so you can take home containers of their delicious gravy and the rest of their food. Hart's Turkey Farm Restaurant is a must-visit if you are going to be in New Hampshire. 

My Take on a Chicken Pot Pie

When you are looking for comfort food, nothing is quite as warm and comforting as a pot pie. Chicken pot pie is an iconic favorite. For this recipe, I used a bunch of things I had in the house. 

Half of a store-bought rotisserie chicken
Corn chowder soup mix ( I got mine at the Vermont Country Store but The Hoot in Windham also sells them Halladay is the brand)

3 celery ribs
half bag frozen peas
half bag frozen pearl onions
6 baby fresh carrots
Pie crust
salt and pepper to taste 
half and half

Make the corn chowder according to package directions. Cut up the chicken into bite-size pieces. Dice up celery and carrots into chunky pieces. Add the chicken and veggies to a 10-inch square stone pan. I know most chicken pot pies are not square but think outside the box!!

Pour the soup over the chicken and veggies.  Add a little half and half to the mixture. Cover with the crust and bake in a 350-degree oven for an hour. 

This turned out to be one of the best chicken pot pies I have ever made. It was the epitome of comfort, rich and delicious. I can't wait to make it again. It would work well with turkey too so keep it in mind for after Thanksgiving. 

#comfortfood

#chickenpotpie

Mushroom Stroganoff Pasta

Have you ever started to cook something and then changed gears midway? This is what happened to me. It was a cold rainy day that called for comfort food. I decided to make creamed mushrooms served over toast. I was also going to make some mac and cheese. This turned into mushroom stroganoff, an easy and delicious dish. 

I washed the mushrooms and cut them up, added butter flavored olive oil to the frying pan and began to saute them. In the meantime, I put some water on to boil for the pasta. I added some Worcestershire sauce to the mushrooms and a dab of butter. 

When the mushrooms were browned I placed them in a bowl and began to build my sauce. I started with a roux, 2 tablespoons of butter and flour and then the milk. At about this point I decided to add about half a cup of cheddar cheese, some steak seasoning, two beef bouillon cubes and more Worcestershire sauce to the sauce. This is to taste, you add what tastes right to you. 

When the pasta was done, I decided I wanted to add it to the sauce and forget the toast. I added two tablespoons of sour cream to give it a stroganoff taste. I also added salt and pepper. I used a half-pound of pasta, choose your favorite shape. 

I want to say, this was one delicious pasta dish and the perfect comfort food for a cold rainy day. Mushroom stroganoff pasta ticks all the right boxes. This was one of those times when I didn't think to take a picture.

Shopping list:
Mushrooms
Cheddar cheese
Worcestershire sauce
pasta
sour cream 
milk
flour
beef boullion
steak season

#mushroomstroganoff
#comfortfood