A Taste of the Hocking Hills

Description

A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of the Appalachian region. Chef Matt Rapposelli presents dishes by the season, noting the specialties appearing on his menus that time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.;Spring. Asparagus with morels ; Broccolini with balsamic vinegar and lemon ; Orange tomato basil soup ; Cave side salad ; Pan-seared chicken with balsamic rosemary tomatoes -- Summer. Frittata with roma tomatoes, fresh basil, and manchego -- Bruschetta with roma tomato and basil topping -- Fried catfish -- Pico de gallo ; Grilled vegetables ; Barbeque brisket ; Batter-style cobbler -- Fall. Buttermilk pancakes ; Chicken hominy soup ; Wild mushroom soup ; Pumpkin, corn, and bacon fritters with smoked-pepper aioli ; Roasted pumpkin with red onions, sage, and a balsamic drizzle ; Streusel-topped berry cobbler -- Winter. Hocking Hills granola ; Clam chowder ; Buttermilk biscuits ; Brisket and blue salad ; Meaty mac ; Noodles ; Mashed potatoes ; Sweet potato rolls -- Spring again. Sautéed lambsquarters.