Content notes for "What Herbs Go Well"
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ysabetwordsmithThese are the content notes for "What Herbs Go Well."
Warning: These notes contain recipes for delicious food that you may not be able to find or afford.
"Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own."
-- Keshia Knight Pulliam
October is usually the peak time of the fall foliage in Vermont. Temperate broadleaf, mixed forests, and conifers provide spectacular shades of colors during the autumn. The mountains provide a scenic backdrop while driving on the byways and roads during the autumn as the trees display orange, yellow, red, and golden colors. The average high temperatures tend to be comfortable in the day in the 55°F (12.8°C) to 60°F (15.6°C) range but the nights are cold in October, and the average low temperatures are between 30°F (-1.1°C) to 40°F (4.4°C).
Zhuhr – This is the second prayer and its timing begins after the sun starts declining from its zenith and ends at Asr time.
For Delano:
hummus buster
im'warah b'sbanech (phyllo spinach triangles)
The Buster Munch Combo adds a side order of fresh fruit, fresh vegetables, or salad and a drink.
(apples)
Caramel Cheesecake Dessert Hummus
Pomegranate Tea
See the Fines Herbs Food Truck.
Fines Herbes refers to a distinctive blend of leaves in French cuisine: parsley, chives, tarragon, chervil, and sometimes marjoram or others.
Explore Vermont foods.
Fines Herbs Food Truck Offerings
What makes all these foods French? The French culinary tradition emphasizes fresh, local foods. So as French people traveled around the world, they discovered interesting new ingredients to use, and they also influenced their new neighbors. Many recipes from Francophone cultures represent fusion food created by crossing French and local cuisines. If you look closely, you can see where French ingredients like leeks or savory have crept into other dishes, and foreign ingredients like maple syrup or squashes have joined the French repertoire. So this is basically a Francophone food truck. Most of the recipes come from France, especially Provence; but Delano made a point of including at least one from the other countries he visited -- Mauritius is a favorite -- plus the French-Canadian and New England French dishes that he grew up with.
For Kardal:
Lentils with Bacon
French Onion Rice
Fall Greens with French Vinaigrette Maple Vinaigrette
(or French Pumpkin Soup)
Gateau Coco in rose-pistachio
Crockpot Spiced Pear Cider
"Liberté" marks recipes that are free of many common allergens or other food issues, thus accessible to a wide audience.
Beverages
There are usually 1-2 fresh beverages along with bottled water and French roast coffee.
Café au Lait (coffee with milk)
Citron Pressé (French Lemonade in plain, elderflower, or lavender)
Crockpot Spiced Pear Cider
This version uses pear and orange juices. You can also make pear cider by cooking whole pears. For special events like weddings, perry can be added.
Chocolat Chaud (French Hot Chocolate)
French Soda (various flavors)
French Tea (various flavors)
Liberté Acadian Blueberry Spritzer
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegan, Vegetarian
Mulled Apple Cider
This is usually made without alcohol, but for special events like weddings, the applejack version is available.
Breakfast / Brunch
Most of the time, the food truck serves lunch and supper foods. However, it can be booked for morning or midday events, at which several breakfast / brunch foods are served while supplies last. Usually there is an egg dish, a bread dish, a vegetable dish, and an assortment of either pastries or donuts. The typical fruit and yogurt option for the season is customarily included too.
Breakfast Quiche (multiple flavors like Acadian Fiddlehead and Ham, Canadian Bacon-Onion, Chicken Basil, Liberté Vegetable, Loaded Vegetarian, New Orleans Muffaletta, and Quiche aux Fines Herbes)
Breakfast Strata (multiple flavors like Chicken-Spinach, Gluten-Free French Bread Ham, Mushroom-Asparagus, Tomato-Bacon, Vegetarian)
Croissant Breakfast Sandwiches (various flavors including Caprese, Fines Herbes Omelette, Gruyère-Apricot Jam, Ham-Brie, Turkey, and Vegetarian)
Fines Herbes French Omelette
This breakfast or brunch option is available until the eggs run out, one of the few items made to order. People who want vegetables can get a scoop of ratatouille over their omelette.
French Breakfast Pastries (from a local bakery; multiple flavors like Chausson aux pommes or apple turnovers, Chouquette or French Sweet Puffs, Croissants aux Amandes or Almond Croissants, French Breakfast Puffs, Gluten-Free Croissants, Liberté Profiteroles, Pain au Chocolat or Chocolate Bread, Pain Aux Raisin or Raisin Bread, and Passionfruit Friands)
French Breakfast Radishes on Toast
French Donuts (from a local donut shop; multiple flavors like Canadian Maple Bars, Des Mèrvelles or Jersey Wonders from the Channel Islands, French Crullers, Liberté French Crullers, New Orleans Beignets, Vegan French Crullers, Vermont Apple Cider Donuts, Vermont Maple Cinnamon Donut Holes)
Pain Perdu (French Toast)
One of the few items made to order, it cooks up fast, and the batter can be kept in big jugs. Plus a slice can be customized with all kinds of toppings. This is typically made from brioche.
Roast French Breakfast Radishes with Green Garlic and Pink Peppercorns
Vegan Ratatouille Toast (on wheat or gluten-free bread)
This is easy to make by spooning ratatouille over toast. The ratatouille can also be served with omelettes or as a side dish.
Soups
The menu offers 2-4 soups per day, rotating based on seasonal ingredients. Customarily there is at least one each of carnivore and vegan/vegetarian options, and at least one nonalcoholic. These can be made in big batches, then stored in the food truck. "Liberté" marks soups that are free of many common allergens or other food issues, thus accessible to a wide audience.
Acadian Creamy Fiddlehead Soup
Acadian Maple, Mushroom, and Wild Rice Soup
Acadian Maple Pumpkin Soup
Boeuf Bourguignon (French Beef Stew)
Cream of Belgian Endive Soup
Crème d'asperges (Cream of Asparagus Soup)
Estouffade Printanière (French Spring Vegetable Stew)
French Consommé (usually duck, sometimes pheasant, venison, or seafood)
Available by the reusable thermos as a sipping broth, as well as a cup.
French Lentil Soup
Nonalcoholic and vegan.
French Tomato Basil Soup
The base soup is dairy-free and sweetened with maple syrup. Optional creamy toppings include crème fraîche (French sour cream), heavy cream, yogurt (dairy or nondairy), coconut milk, olive oil, or parmesan cheese. Other toppings include French bread toast (with or without cheese), fresh basil, or a tomato slice.
French Vegetable Barley Soup
French Venison Stew
French Wild Rice Vegetable Soup
Gluten-free and vegan.
Liberté French Vegetable Soup
One of the most popular items, served at least once a week, though exact vegetables vary depending on season.
Alcohol-Free, Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Dairy-Free, Nut-Free, Egg-Free, No Refined Sugar
Liberté Mushroom Broth
Alcohol-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Grain-Free, Mustard-Free, Nightshade-Free, No Refined Sugar, Peanut-Free, Shellfish-Free, Sesame-Free, Soy-Free, Treenut-Free, Vegetarian, Vegan, Wheat-Free
Potage aux Legumes (Rustic French Vegetable Soup)
Nonalcoholic, vegetarian with vegan option.
Potage Au Potiron (French Pumpkin Soup)
Provencal Vegetable Soup
Nonalcoholic.
Sauce Aubergine (from Côte d’Ivoire, eggplant stew that can be made with beef, lamb, chicken or other meats)
Soupe De Cresson (Watercress Soup)
Soupe Aux Champignons (called Soup of Champions or literally French Mushroom Soup, here made with any available local mushrooms)
Soupe Aux Lentilles (French Lentil Soup, also available with duck bacon)
Soupe À L’oignon (French Onion Soup, multiple variations)
The base soup is made in bulk, then the toppings added to individual servings.
Soupe Aux Marrons (French Chestnut Soup)
Soupe au Pistou (French Summer Vegetable Soup)
Soupe de Poulet et Maïs (Mauritian Chicken Soup with Corn)
Tomato Consommé
Nonalcoholic and vegan.
Tourin (Garlic Soup) (made with goose fat)
Vegan Spinach Artichoke Soup
Vegan French Fennel Soup
Vegan French Peasant Soup
Vegetable and Dried Mushroom Consommé
Vegan and nonalcoholic.
Liberté Vegetable Consommé
Alcohol free, dairy free, egg free, gluten free, nightshade free, mustard free, paleo, peanut free, seafood free, sesame free, soy free, treenut free, vegan, vegetarian, wheat free.
Vermont Butternut Squash Soup
Vermont Cheddar Soup
Vermont Cheddar and Bacon Soup
Vermont Onion Soup
Made with fine local wine, cheddar cheese, and other ingredients.
Vichyssoise (Potato Leek Soup)
Also available in a vegan version.
Wild Mushroom Consommé
Salads
The menu offers 1-2 salads a day, often a leafy green salad and something else.
Acadian Grated Fresh Beet Salad
Achard de Légumes (Mauritian Pickled Vegetables)
Beauce Salad
Beet and French Lentil Winter Salad with Mustard Dressing
Carrot and Celeriac Remoulade
Fall Greens with French Vinaigrette
Fines Herbes Salade
Franco-American Apple Slaw
French Barley Salad
French Bistro Salad
French Carrot Salad
French Endive Apple Walnut Salad
French Lentil Salad with Goat Cheese
Liberté Basil Cucumber Dill Salad
Alcohol Free, Top 8 Free, Vegan, Vegetarian.
Liberté Cherry Tomato Salad
Top 8 Free, Vegan, Vegetarian.
Liberté Chickpea Salad
Vinaigrette made with maple syrup, herbs de Provence, and olive oil.
Alcohol-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Peanut-Free, Shellfish-Free, Soy-Free, Treenut-Free, Vegan, Vegetarian, Wheat-Free.
Liberté Savory Roasted Autumn Salad
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegan, Vegetarian
Montreal Beetroot Salad
Made with nonbleeding Chiogga, Golden Detroit, or White Detroit white beets so everything can be mixed in advance and stored in the food truck.
Provencal Chickpea Salad
Red Bliss French Potato Salad with Mustard Vinaigrette and Fines Herbes
Salade Concombre avec Piments (Mauritian Cucumber Salad with Chilis)
Vermont Country Salad
White Bean Salad with Summer Vegetables
Wild Spring Greens
Salad Dressings and other Condiments
Apple Cider Vinaigrette
Made with both apple cider vinegar and apple cider.
Catalina Dressing
Champagne Vinaigrette
Fines Herbs Dressing
Fines Herbs Crème Fraîche
French Dressing
French Vinaigrette
Herbes de Provence Vinaigrette
Liberté Apple Maple Vinaigrette
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegan, Vegetarian
Liberté Balsamic Vinaigrette Salad Dressing
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegetarian
Maple Vinaigrette
Made with both maple vinegar and maple syrup.
Parisian Vinaigrette
Provençal Vinaigrette
Quebec-Style Vinaigrette
This is typically served over seasonal greens.
Red Wine Vinaigrette
Swiss French Salad Dressing
Vermont Maple Balsamic Vinaigrette
White French Dressing
The condiment station also includes a selection of oils and vinegars alongside salt, pepper, honey, mustard, and herbs de Provence. This way people can splash or mix their own salad dressing.
French Olive Oils
Fruit Brewed Vinegars (multiple flavors from local brewers)
Fruit Infused Vinegars
Gourmet Salad Oils
Herb Infused Olive Oils
Herbs de Provence Infused Olive Oil
Herbs de Provence Infused Vinegar
Lavender Rose Elderberry Vinegar
Chow-Chow (French-Canadian Ketchup)
Crispy Fried Shallots
Used as a crunchy, savory topping on salads and other dishes.
Crème Fraîche
Mushroom Ketchup
Savora
This is a French condiment based on mustard, but with so many other spices that it tastes quite different from plain mustard spread.
Sea Bacon
Smoked, fried dulse is available in strips or crumbles as a vegan substitute for pork bacon.
Vermont Local Honey
Most honey made in Vermont is raw wildflower honey, often organic. Occasionally someone offers specific flavors like alfalfa, apple, or clover.
Bread
These types of bread come daily from a local bakery.
Brioche Hot Dog Buns
Primarily meant for the Haute Dogs and Vegan Notdogs, these can also be used
as a base for other things.
French Bread (also available in a vegan gluten-free version)
French Croissants
Available in the morning while they last, used plain and for breakfast sandwiches.
Sourdough Fougasse
Brioche Loaves are ordered to make French toast for days when the food truck is booked for breakfast and/or lunch. Also available in dairy-free, gluten-free form.
Side Dishes
The menu offers 3-5 side dishes a day, always at least 2 vegetables, rotating based on seasonal ingredients. Usually one is a purée for children or others who need soft foods, or can be spread on bread as a portable snack.
Acadian Maple Glazed Baby Carrots
Acadian Maple Squash Purée
Barigoule of Spring Vegetables
Beet Purée
Caramelized Onions the French Way
These soft, sweet onions are available as a topping or side dish. These are also used to make several recipes.
Celeriac Purée
Celery Root and Turnip Puree
French Macaroni and Cheese
French Onion Rice
French Parsnip Purée
French Press French Roast Root Vegetable Purée
French-Style Vegan Mashed Potatoes
Gratin Dauphinois (Sliced Potatoes in Cheese)
This recipe is easily made in big pans.
Guernsey Beans
Haricots Verts Amandine (French Green Beans with Almonds)
Pea Mint Purée
Pomme Purée (French Mashed Potatoes)
Purée d’Epinards (Creamy Spinach Purée Recipe)
Ratatouille
This also works as a vegetarian main dish.
Roasted Garlic Cauliflower Purée
Roasted Root Vegetable Mash
Sweet Potato Simboro (Mashed Sweet Potatoes from Vanuatu)
The mashed sweet potatoes are wrapped in rainbow chard leaves and simmered in coconut milk.
Tomato, Onion, Olive and Freekeh Pilaf
Vermont Butternut Squash with Maple Syrup
Vichy Carrot Purée
Main Dishes
The menu offers 1-2 daily specials along with a few standard mains.
Beef au Jus (a big pan of sliced beef in gravy, ladled over French bread in a bowl rather than as a messy sandwich)
Carry Cabri (Goat Curry from Seychelles)
Cassoulet Mauricien (Mauritian Beef and Pork Cassoulet)
Chicken Fricot (Acadian Stew)
Chicken Provençal
Fines Herbes Grilled Chicken (standard)
Skinless, boneless chicken breasts are marinated in fines herbs. This is one of the few items cooked to order, because each serving can be popped in a George Foreman grill and ready in 5 minutes. It comes topped with more fines herbes.
Fruity Stuffed Roast Goose with Apples and Prunes
The Christmas special.
Haute Dog (standard, but varies between all-beef hot dogs, chipolata sausages, or Toulouse sausages)
Lentils with Bacon (made with duck bacon)
While this dish was originally designed with pork bacon, the use of duck bacon fits well with French tradition, and that's only one of the many alternative bacon options that can be used to vary familiar dishes. It's usually served with either French onion rice or bread to make a complete protein. Solid venison bacon is another option. Sea bacon is becoming more popular. Goose is also a fatty meat that makes excellent bacon.
Madagascar Vanilla Curry Chicken
Pilau Créole (Mauritian Rice Pilau)
Pot Roast With 40 Cloves of Garlic
Poulet Moambe (Congolese Peanut Chicken)
Quiche (standard, but flavors vary, including Liberté and Switzerland Cheese Tart)
Roast Leg of Lamb
Roasted Maple and Orange-Glazed Turkey
Thanksgiving special.
Rougaille de Viande (Mauritian Beef in Spicy Tomato Sauce)
Vegan Notdogs (standard)
Doggone Good Savory Cylindrical Carrots
This open-pollinated cultivar produces cylindrical carrots about 6-8" long with occasional longer ones. Started by the Free Love Seed Bank at Emerald Mountain Glen in 1961 and named in 1963, it reached heirloom status in 2013. Selection focuses on flavor and shape, allowing other factors to vary for genetic diversity. Colors include orange, pink, purple, and red. Carrots mature at different rates, so one planting can yield 2+ weeks of harvest. They need loose, deep, fertile soil or they will distort -- they were developed in hippie compost enriched beds. They taste more savory than sweet; the purple ones especially tend toward peppery. This cultivar was developed for making vegan notdogs via marination or lacto-fermentation, but it also makes a fantastic meat substitute when chopped or diced. Doggone Good Savory Cylindrical Carrots have become quite popular for vegan and vegetarian cuisine in Rutledge County, spreading further through hippie and seed saver groups.
Marinated Vegan Carrot Hot Dogs
Liberté Lacto-Fermented Carrots
Alcohol-Free, Top 8 Free, Vegan, Vegetarian
Fermented Vegetables Halal
Yogurt and Fruit
In season, fresh local fruit, fruit salad, or fruit purée is served on top of individual cups of vanilla French yogurt from a local creamery. The yogurt can also be topped with caramelized onions or other savory things. Vegan coconut milk yogurt is also available.
Out of season, whole fruit preserves or frozen fruit with glaze are used with yogurt to make layered parfaits.
Liberté French Fruit Salad with Rosewater
Alcohol-Free, Top 8 Free, Nightshade-Free, Vegan, Vegetarian.
Honeyed Fruit Salad
Mixed Berry Purée
Rainbow Fruit Purée
These can be eaten alone, poured over yogurt or French toast, and so forth.
Desserts
Desserts tend to be a little dressier without getting fussy. Usually each day's menu has either two different desserts, or one dessert in 2-3 flavors.
Acadian Maple Syrup Cake with Maple Syrup Icing
Acadian Maple Syrup Cookies
Choux buns (chocolate, mocha, or maple frosting)
Cinque Centimes (Five Cent Cookes, a Senegalese favorite)
Gâche Mélée (Guernsey Apple Dessert)
This is similar to a buckle, as the apples and pastry get mixed together.
Gateau Coco (Mauritian Coconut Sweets, made with different flavor extracts and natural food colorings)
Macarons (many flavors typically filled with vanilla buttercream, lemon buttercream, caramel, or chocolate ganache; also in Liberté S'mores)
Madeleines (popular flavors include apple cider cinnamon, gingerbread, lavender Earl Gray, Liberté, maple, orange, and rose)
Marquise au Chocolat (Frozen Chocolate Mousse)
Technically this is frozen, then allowed to thaw partially before serving. That's perfect for a food truck, where the frozen pans can be loaded into the refrigerator.
Pouding Chômeur (Poor Man's Pudding, a French-Canadian classic)
On days with leftover French bread, this is made for the following day.
Vanuatu Coconut Cake
Vermont Maple Sticky Buns
These are easily baked in large pans, and individual buns can be quickly rewarmed in a small microwave.
Vermont Maple Sugar Pumpkin Pie
Vermont grows many types of apples. Macoun apples ripen in October. Great for fresh eating and for cider, they have a sweet-tart flavor with berry notes.
Halal food symbols vary, but often include a green crescent and the word "halal."
Haram food symbols are even less consistent here, but often consist of the halal symbol crossed out, and sometimes feature a pig. Terramagne leans strongly toward using a pig, with or without the word "haram" on it. The pig has the advantage of being easily recognizable even by people who can't read. On a menu with small dingbats, people usually use just a symbol, and put the words in the menu key.
In French cuisine, duck is much more popular than average, and they do very interesting things with it.
Vinegar is halal. Even wine vinegar, if it occurs naturally, is permissible. However, some Muslims feel that wine vinegar made by human intervention is still haram, and because it's rarely possible to tell how wine vinegar was made, they may prefer to avoid it.
Bon appétit ! means “Have a good appetite” / “Enjoy your meal.”
It’s pronounced like [Bohn app aytee]. (The final “t” is silent.)
Sumac onions are popular in several Middle Eastern cuisines. They are usually served raw as a salad or topping, but can be cooked as part of a recipe. Sumac is a tangy spice, so sumac onion rice would probably work.
Local-America tends to have paltry salad offerings, with only "spring mix." Terramagne also offers "fall mix" of lettuces and/or other greens that do well in cool fall to winter temperatures. There are even summer greens that withstand dry heat. Salads taste much better when made with genuinely seasonal ingredients, which means a spring salad, a summer salad, and a fall/winter salad will feature very different things. French cuisine is strongly local and seasonal. Rutledge has a thriving French-American community, so that tendency influences local food even outside the actual French eateries. The farms, farmer's markets, and grocery stores cater to that demand, so everyone else can enjoy it too.
Middle Eastern Coconut Cake is probably the most similar to Gateau Coco. Just add rose flower water and chopped pistachios. Another option would be Lebanese Coconut Cookes, replacing the marascino cherry with a pistachio or a candied rosebud.
Vadouvan originated with French colonization of Pondicherry (also known as Puducherry) in southeast India, said chef Cedric Maupillier of Convivial in Shaw. The French brought back with them the idea of a curry blend, but one that ended up milder than the Indian version.
Vadouvan (French-style Curry) Hummus
Green Goddess dressing is a famous hippie dressing based on avocado and herbs.
Grecian Urn is basically a savory yogurt. You can use it as a salad dressing, sandwich condiment, soup topping, or dip. If you like savory yogurt, you can just eat it with a spoon, with or without a crunchy topping such as spiced nuts. Some people love it with caramelized onions on top. Grecian Urn is made with Greek yogurt, lemon juice and zest, onion powder, garlic powder, Greek oregano, parsley, thyme, marjoram, basil, savory, dill, sage, and rosemary. You can also just mix Greek seasoning with Greek yogurt and add lemon.
Warning: These notes contain recipes for delicious food that you may not be able to find or afford.
"Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own."
-- Keshia Knight Pulliam
October is usually the peak time of the fall foliage in Vermont. Temperate broadleaf, mixed forests, and conifers provide spectacular shades of colors during the autumn. The mountains provide a scenic backdrop while driving on the byways and roads during the autumn as the trees display orange, yellow, red, and golden colors. The average high temperatures tend to be comfortable in the day in the 55°F (12.8°C) to 60°F (15.6°C) range but the nights are cold in October, and the average low temperatures are between 30°F (-1.1°C) to 40°F (4.4°C).
Zhuhr – This is the second prayer and its timing begins after the sun starts declining from its zenith and ends at Asr time.
For Delano:
hummus buster
im'warah b'sbanech (phyllo spinach triangles)
The Buster Munch Combo adds a side order of fresh fruit, fresh vegetables, or salad and a drink.
(apples)
Caramel Cheesecake Dessert Hummus
Pomegranate Tea
See the Fines Herbs Food Truck.
Fines Herbes refers to a distinctive blend of leaves in French cuisine: parsley, chives, tarragon, chervil, and sometimes marjoram or others.
Explore Vermont foods.
Fines Herbs Food Truck Offerings
What makes all these foods French? The French culinary tradition emphasizes fresh, local foods. So as French people traveled around the world, they discovered interesting new ingredients to use, and they also influenced their new neighbors. Many recipes from Francophone cultures represent fusion food created by crossing French and local cuisines. If you look closely, you can see where French ingredients like leeks or savory have crept into other dishes, and foreign ingredients like maple syrup or squashes have joined the French repertoire. So this is basically a Francophone food truck. Most of the recipes come from France, especially Provence; but Delano made a point of including at least one from the other countries he visited -- Mauritius is a favorite -- plus the French-Canadian and New England French dishes that he grew up with.
For Kardal:
Lentils with Bacon
French Onion Rice
Fall Greens with French Vinaigrette Maple Vinaigrette
(or French Pumpkin Soup)
Gateau Coco in rose-pistachio
Crockpot Spiced Pear Cider
"Liberté" marks recipes that are free of many common allergens or other food issues, thus accessible to a wide audience.
Beverages
There are usually 1-2 fresh beverages along with bottled water and French roast coffee.
Café au Lait (coffee with milk)
Citron Pressé (French Lemonade in plain, elderflower, or lavender)
Crockpot Spiced Pear Cider
This version uses pear and orange juices. You can also make pear cider by cooking whole pears. For special events like weddings, perry can be added.
Chocolat Chaud (French Hot Chocolate)
French Soda (various flavors)
French Tea (various flavors)
Liberté Acadian Blueberry Spritzer
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegan, Vegetarian
Mulled Apple Cider
This is usually made without alcohol, but for special events like weddings, the applejack version is available.
Breakfast / Brunch
Most of the time, the food truck serves lunch and supper foods. However, it can be booked for morning or midday events, at which several breakfast / brunch foods are served while supplies last. Usually there is an egg dish, a bread dish, a vegetable dish, and an assortment of either pastries or donuts. The typical fruit and yogurt option for the season is customarily included too.
Breakfast Quiche (multiple flavors like Acadian Fiddlehead and Ham, Canadian Bacon-Onion, Chicken Basil, Liberté Vegetable, Loaded Vegetarian, New Orleans Muffaletta, and Quiche aux Fines Herbes)
Breakfast Strata (multiple flavors like Chicken-Spinach, Gluten-Free French Bread Ham, Mushroom-Asparagus, Tomato-Bacon, Vegetarian)
Croissant Breakfast Sandwiches (various flavors including Caprese, Fines Herbes Omelette, Gruyère-Apricot Jam, Ham-Brie, Turkey, and Vegetarian)
Fines Herbes French Omelette
This breakfast or brunch option is available until the eggs run out, one of the few items made to order. People who want vegetables can get a scoop of ratatouille over their omelette.
French Breakfast Pastries (from a local bakery; multiple flavors like Chausson aux pommes or apple turnovers, Chouquette or French Sweet Puffs, Croissants aux Amandes or Almond Croissants, French Breakfast Puffs, Gluten-Free Croissants, Liberté Profiteroles, Pain au Chocolat or Chocolate Bread, Pain Aux Raisin or Raisin Bread, and Passionfruit Friands)
French Breakfast Radishes on Toast
French Donuts (from a local donut shop; multiple flavors like Canadian Maple Bars, Des Mèrvelles or Jersey Wonders from the Channel Islands, French Crullers, Liberté French Crullers, New Orleans Beignets, Vegan French Crullers, Vermont Apple Cider Donuts, Vermont Maple Cinnamon Donut Holes)
Pain Perdu (French Toast)
One of the few items made to order, it cooks up fast, and the batter can be kept in big jugs. Plus a slice can be customized with all kinds of toppings. This is typically made from brioche.
Roast French Breakfast Radishes with Green Garlic and Pink Peppercorns
Vegan Ratatouille Toast (on wheat or gluten-free bread)
This is easy to make by spooning ratatouille over toast. The ratatouille can also be served with omelettes or as a side dish.
Soups
The menu offers 2-4 soups per day, rotating based on seasonal ingredients. Customarily there is at least one each of carnivore and vegan/vegetarian options, and at least one nonalcoholic. These can be made in big batches, then stored in the food truck. "Liberté" marks soups that are free of many common allergens or other food issues, thus accessible to a wide audience.
Acadian Creamy Fiddlehead Soup
Acadian Maple, Mushroom, and Wild Rice Soup
Acadian Maple Pumpkin Soup
Boeuf Bourguignon (French Beef Stew)
Cream of Belgian Endive Soup
Crème d'asperges (Cream of Asparagus Soup)
Estouffade Printanière (French Spring Vegetable Stew)
French Consommé (usually duck, sometimes pheasant, venison, or seafood)
Available by the reusable thermos as a sipping broth, as well as a cup.
French Lentil Soup
Nonalcoholic and vegan.
French Tomato Basil Soup
The base soup is dairy-free and sweetened with maple syrup. Optional creamy toppings include crème fraîche (French sour cream), heavy cream, yogurt (dairy or nondairy), coconut milk, olive oil, or parmesan cheese. Other toppings include French bread toast (with or without cheese), fresh basil, or a tomato slice.
French Vegetable Barley Soup
French Venison Stew
French Wild Rice Vegetable Soup
Gluten-free and vegan.
Liberté French Vegetable Soup
One of the most popular items, served at least once a week, though exact vegetables vary depending on season.
Alcohol-Free, Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Dairy-Free, Nut-Free, Egg-Free, No Refined Sugar
Liberté Mushroom Broth
Alcohol-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Grain-Free, Mustard-Free, Nightshade-Free, No Refined Sugar, Peanut-Free, Shellfish-Free, Sesame-Free, Soy-Free, Treenut-Free, Vegetarian, Vegan, Wheat-Free
Potage aux Legumes (Rustic French Vegetable Soup)
Nonalcoholic, vegetarian with vegan option.
Potage Au Potiron (French Pumpkin Soup)
Provencal Vegetable Soup
Nonalcoholic.
Sauce Aubergine (from Côte d’Ivoire, eggplant stew that can be made with beef, lamb, chicken or other meats)
Soupe De Cresson (Watercress Soup)
Soupe Aux Champignons (called Soup of Champions or literally French Mushroom Soup, here made with any available local mushrooms)
Soupe Aux Lentilles (French Lentil Soup, also available with duck bacon)
Soupe À L’oignon (French Onion Soup, multiple variations)
The base soup is made in bulk, then the toppings added to individual servings.
Soupe Aux Marrons (French Chestnut Soup)
Soupe au Pistou (French Summer Vegetable Soup)
Soupe de Poulet et Maïs (Mauritian Chicken Soup with Corn)
Tomato Consommé
Nonalcoholic and vegan.
Tourin (Garlic Soup) (made with goose fat)
Vegan Spinach Artichoke Soup
Vegan French Fennel Soup
Vegan French Peasant Soup
Vegetable and Dried Mushroom Consommé
Vegan and nonalcoholic.
Liberté Vegetable Consommé
Alcohol free, dairy free, egg free, gluten free, nightshade free, mustard free, paleo, peanut free, seafood free, sesame free, soy free, treenut free, vegan, vegetarian, wheat free.
Vermont Butternut Squash Soup
Vermont Cheddar Soup
Vermont Cheddar and Bacon Soup
Vermont Onion Soup
Made with fine local wine, cheddar cheese, and other ingredients.
Vichyssoise (Potato Leek Soup)
Also available in a vegan version.
Wild Mushroom Consommé
Salads
The menu offers 1-2 salads a day, often a leafy green salad and something else.
Acadian Grated Fresh Beet Salad
Achard de Légumes (Mauritian Pickled Vegetables)
Beauce Salad
Beet and French Lentil Winter Salad with Mustard Dressing
Carrot and Celeriac Remoulade
Fall Greens with French Vinaigrette
Fines Herbes Salade
Franco-American Apple Slaw
French Barley Salad
French Bistro Salad
French Carrot Salad
French Endive Apple Walnut Salad
French Lentil Salad with Goat Cheese
Liberté Basil Cucumber Dill Salad
Alcohol Free, Top 8 Free, Vegan, Vegetarian.
Liberté Cherry Tomato Salad
Top 8 Free, Vegan, Vegetarian.
Liberté Chickpea Salad
Vinaigrette made with maple syrup, herbs de Provence, and olive oil.
Alcohol-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Peanut-Free, Shellfish-Free, Soy-Free, Treenut-Free, Vegan, Vegetarian, Wheat-Free.
Liberté Savory Roasted Autumn Salad
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegan, Vegetarian
Montreal Beetroot Salad
Made with nonbleeding Chiogga, Golden Detroit, or White Detroit white beets so everything can be mixed in advance and stored in the food truck.
Provencal Chickpea Salad
Red Bliss French Potato Salad with Mustard Vinaigrette and Fines Herbes
Salade Concombre avec Piments (Mauritian Cucumber Salad with Chilis)
Vermont Country Salad
White Bean Salad with Summer Vegetables
Wild Spring Greens
Salad Dressings and other Condiments
Apple Cider Vinaigrette
Made with both apple cider vinegar and apple cider.
Catalina Dressing
Champagne Vinaigrette
Fines Herbs Dressing
Fines Herbs Crème Fraîche
French Dressing
French Vinaigrette
Herbes de Provence Vinaigrette
Liberté Apple Maple Vinaigrette
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegan, Vegetarian
Liberté Balsamic Vinaigrette Salad Dressing
Alcohol-Free, Nightshade-Free, Top 8 Free, Vegetarian
Maple Vinaigrette
Made with both maple vinegar and maple syrup.
Parisian Vinaigrette
Provençal Vinaigrette
Quebec-Style Vinaigrette
This is typically served over seasonal greens.
Red Wine Vinaigrette
Swiss French Salad Dressing
Vermont Maple Balsamic Vinaigrette
White French Dressing
The condiment station also includes a selection of oils and vinegars alongside salt, pepper, honey, mustard, and herbs de Provence. This way people can splash or mix their own salad dressing.
French Olive Oils
Fruit Brewed Vinegars (multiple flavors from local brewers)
Fruit Infused Vinegars
Gourmet Salad Oils
Herb Infused Olive Oils
Herbs de Provence Infused Olive Oil
Herbs de Provence Infused Vinegar
Lavender Rose Elderberry Vinegar
Chow-Chow (French-Canadian Ketchup)
Crispy Fried Shallots
Used as a crunchy, savory topping on salads and other dishes.
Crème Fraîche
Mushroom Ketchup
Savora
This is a French condiment based on mustard, but with so many other spices that it tastes quite different from plain mustard spread.
Sea Bacon
Smoked, fried dulse is available in strips or crumbles as a vegan substitute for pork bacon.
Vermont Local Honey
Most honey made in Vermont is raw wildflower honey, often organic. Occasionally someone offers specific flavors like alfalfa, apple, or clover.
Bread
These types of bread come daily from a local bakery.
Brioche Hot Dog Buns
Primarily meant for the Haute Dogs and Vegan Notdogs, these can also be used
as a base for other things.
French Bread (also available in a vegan gluten-free version)
French Croissants
Available in the morning while they last, used plain and for breakfast sandwiches.
Sourdough Fougasse
Brioche Loaves are ordered to make French toast for days when the food truck is booked for breakfast and/or lunch. Also available in dairy-free, gluten-free form.
Side Dishes
The menu offers 3-5 side dishes a day, always at least 2 vegetables, rotating based on seasonal ingredients. Usually one is a purée for children or others who need soft foods, or can be spread on bread as a portable snack.
Acadian Maple Glazed Baby Carrots
Acadian Maple Squash Purée
Barigoule of Spring Vegetables
Beet Purée
Caramelized Onions the French Way
These soft, sweet onions are available as a topping or side dish. These are also used to make several recipes.
Celeriac Purée
Celery Root and Turnip Puree
French Macaroni and Cheese
French Onion Rice
French Parsnip Purée
French Press French Roast Root Vegetable Purée
French-Style Vegan Mashed Potatoes
Gratin Dauphinois (Sliced Potatoes in Cheese)
This recipe is easily made in big pans.
Guernsey Beans
Haricots Verts Amandine (French Green Beans with Almonds)
Pea Mint Purée
Pomme Purée (French Mashed Potatoes)
Purée d’Epinards (Creamy Spinach Purée Recipe)
Ratatouille
This also works as a vegetarian main dish.
Roasted Garlic Cauliflower Purée
Roasted Root Vegetable Mash
Sweet Potato Simboro (Mashed Sweet Potatoes from Vanuatu)
The mashed sweet potatoes are wrapped in rainbow chard leaves and simmered in coconut milk.
Tomato, Onion, Olive and Freekeh Pilaf
Vermont Butternut Squash with Maple Syrup
Vichy Carrot Purée
Main Dishes
The menu offers 1-2 daily specials along with a few standard mains.
Beef au Jus (a big pan of sliced beef in gravy, ladled over French bread in a bowl rather than as a messy sandwich)
Carry Cabri (Goat Curry from Seychelles)
Cassoulet Mauricien (Mauritian Beef and Pork Cassoulet)
Chicken Fricot (Acadian Stew)
Chicken Provençal
Fines Herbes Grilled Chicken (standard)
Skinless, boneless chicken breasts are marinated in fines herbs. This is one of the few items cooked to order, because each serving can be popped in a George Foreman grill and ready in 5 minutes. It comes topped with more fines herbes.
Fruity Stuffed Roast Goose with Apples and Prunes
The Christmas special.
Haute Dog (standard, but varies between all-beef hot dogs, chipolata sausages, or Toulouse sausages)
Lentils with Bacon (made with duck bacon)
While this dish was originally designed with pork bacon, the use of duck bacon fits well with French tradition, and that's only one of the many alternative bacon options that can be used to vary familiar dishes. It's usually served with either French onion rice or bread to make a complete protein. Solid venison bacon is another option. Sea bacon is becoming more popular. Goose is also a fatty meat that makes excellent bacon.
Madagascar Vanilla Curry Chicken
Pilau Créole (Mauritian Rice Pilau)
Pot Roast With 40 Cloves of Garlic
Poulet Moambe (Congolese Peanut Chicken)
Quiche (standard, but flavors vary, including Liberté and Switzerland Cheese Tart)
Roast Leg of Lamb
Roasted Maple and Orange-Glazed Turkey
Thanksgiving special.
Rougaille de Viande (Mauritian Beef in Spicy Tomato Sauce)
Vegan Notdogs (standard)
Doggone Good Savory Cylindrical Carrots
This open-pollinated cultivar produces cylindrical carrots about 6-8" long with occasional longer ones. Started by the Free Love Seed Bank at Emerald Mountain Glen in 1961 and named in 1963, it reached heirloom status in 2013. Selection focuses on flavor and shape, allowing other factors to vary for genetic diversity. Colors include orange, pink, purple, and red. Carrots mature at different rates, so one planting can yield 2+ weeks of harvest. They need loose, deep, fertile soil or they will distort -- they were developed in hippie compost enriched beds. They taste more savory than sweet; the purple ones especially tend toward peppery. This cultivar was developed for making vegan notdogs via marination or lacto-fermentation, but it also makes a fantastic meat substitute when chopped or diced. Doggone Good Savory Cylindrical Carrots have become quite popular for vegan and vegetarian cuisine in Rutledge County, spreading further through hippie and seed saver groups.
Marinated Vegan Carrot Hot Dogs
Liberté Lacto-Fermented Carrots
Alcohol-Free, Top 8 Free, Vegan, Vegetarian
Fermented Vegetables Halal
Yogurt and Fruit
In season, fresh local fruit, fruit salad, or fruit purée is served on top of individual cups of vanilla French yogurt from a local creamery. The yogurt can also be topped with caramelized onions or other savory things. Vegan coconut milk yogurt is also available.
Out of season, whole fruit preserves or frozen fruit with glaze are used with yogurt to make layered parfaits.
Liberté French Fruit Salad with Rosewater
Alcohol-Free, Top 8 Free, Nightshade-Free, Vegan, Vegetarian.
Honeyed Fruit Salad
Mixed Berry Purée
Rainbow Fruit Purée
These can be eaten alone, poured over yogurt or French toast, and so forth.
Desserts
Desserts tend to be a little dressier without getting fussy. Usually each day's menu has either two different desserts, or one dessert in 2-3 flavors.
Acadian Maple Syrup Cake with Maple Syrup Icing
Acadian Maple Syrup Cookies
Choux buns (chocolate, mocha, or maple frosting)
Cinque Centimes (Five Cent Cookes, a Senegalese favorite)
Gâche Mélée (Guernsey Apple Dessert)
This is similar to a buckle, as the apples and pastry get mixed together.
Gateau Coco (Mauritian Coconut Sweets, made with different flavor extracts and natural food colorings)
Macarons (many flavors typically filled with vanilla buttercream, lemon buttercream, caramel, or chocolate ganache; also in Liberté S'mores)
Madeleines (popular flavors include apple cider cinnamon, gingerbread, lavender Earl Gray, Liberté, maple, orange, and rose)
Marquise au Chocolat (Frozen Chocolate Mousse)
Technically this is frozen, then allowed to thaw partially before serving. That's perfect for a food truck, where the frozen pans can be loaded into the refrigerator.
Pouding Chômeur (Poor Man's Pudding, a French-Canadian classic)
On days with leftover French bread, this is made for the following day.
Vanuatu Coconut Cake
Vermont Maple Sticky Buns
These are easily baked in large pans, and individual buns can be quickly rewarmed in a small microwave.
Vermont Maple Sugar Pumpkin Pie
Vermont grows many types of apples. Macoun apples ripen in October. Great for fresh eating and for cider, they have a sweet-tart flavor with berry notes.
Halal food symbols vary, but often include a green crescent and the word "halal."
Haram food symbols are even less consistent here, but often consist of the halal symbol crossed out, and sometimes feature a pig. Terramagne leans strongly toward using a pig, with or without the word "haram" on it. The pig has the advantage of being easily recognizable even by people who can't read. On a menu with small dingbats, people usually use just a symbol, and put the words in the menu key.
In French cuisine, duck is much more popular than average, and they do very interesting things with it.
Vinegar is halal. Even wine vinegar, if it occurs naturally, is permissible. However, some Muslims feel that wine vinegar made by human intervention is still haram, and because it's rarely possible to tell how wine vinegar was made, they may prefer to avoid it.
Bon appétit ! means “Have a good appetite” / “Enjoy your meal.”
It’s pronounced like [Bohn app aytee]. (The final “t” is silent.)
Sumac onions are popular in several Middle Eastern cuisines. They are usually served raw as a salad or topping, but can be cooked as part of a recipe. Sumac is a tangy spice, so sumac onion rice would probably work.
Local-America tends to have paltry salad offerings, with only "spring mix." Terramagne also offers "fall mix" of lettuces and/or other greens that do well in cool fall to winter temperatures. There are even summer greens that withstand dry heat. Salads taste much better when made with genuinely seasonal ingredients, which means a spring salad, a summer salad, and a fall/winter salad will feature very different things. French cuisine is strongly local and seasonal. Rutledge has a thriving French-American community, so that tendency influences local food even outside the actual French eateries. The farms, farmer's markets, and grocery stores cater to that demand, so everyone else can enjoy it too.
Middle Eastern Coconut Cake is probably the most similar to Gateau Coco. Just add rose flower water and chopped pistachios. Another option would be Lebanese Coconut Cookes, replacing the marascino cherry with a pistachio or a candied rosebud.
Vadouvan originated with French colonization of Pondicherry (also known as Puducherry) in southeast India, said chef Cedric Maupillier of Convivial in Shaw. The French brought back with them the idea of a curry blend, but one that ended up milder than the Indian version.
Vadouvan (French-style Curry) Hummus
Green Goddess dressing is a famous hippie dressing based on avocado and herbs.
Grecian Urn is basically a savory yogurt. You can use it as a salad dressing, sandwich condiment, soup topping, or dip. If you like savory yogurt, you can just eat it with a spoon, with or without a crunchy topping such as spiced nuts. Some people love it with caramelized onions on top. Grecian Urn is made with Greek yogurt, lemon juice and zest, onion powder, garlic powder, Greek oregano, parsley, thyme, marjoram, basil, savory, dill, sage, and rosemary. You can also just mix Greek seasoning with Greek yogurt and add lemon.
