Tracey Medeiros

Magic Sriracha Sauce Recipe

by Anne Maxfield on January 15, 2018

Accidental Locavore Sriracha Sauce With SproutsThis magic sauce came about when I was looking at Tracey Medeiros’ The Vermont Non-GMO Cookbook recently. Her Brussels Sprouts with a Creamy Sriracha Dipping Sauce was one of the recipes that jumped out at me!

Two things we really like—Brussels sprouts and Sriracha, seemed like it would be a great dish, but if you’re not a sprout fan, just skip down to the sauce. Serves 4:

Brussels Sprouts:

  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 3 garlic cloves (medium sized), minced
  • 2 tablespoons coconut oil, melted
  • Salt and pepper

Creamy Sriracha Sauce:

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon horseradish
  • ½ teaspoon Sriracha
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne or chili powder
  • Salt and pepper

Accidental Locavore Sauce With SproutsPreheat the oven to 400°. Lightly grease or cover a baking sheet with parchment paper and set aside.

In a medium bowl, combine the Brussels sprouts, garlic, oil, salt and pepper. Toss to combine.

Put the sprouts on the baking sheet cut side down and bake for about 20 minutes until they’re golden brown.

While the Brussels sprouts are cooking, make the sauce. Stir all the ingredients together until well combined.

Serve the Brussels sprouts with the Sriracha sauce on the side and enjoy!

Accidental Locavore Sriracha Magic SauceMy Verdict: It took a while to actually getting around to trying this, because one day we had a lot of sprouts, but no mayo. Then I made mayo, but we’d eaten all the sprouts. Finally, I got it all together we loved it!

I used olive oil on the sprouts, instead of coconut oil and they were fine. I might try coconut oil the next time, just to see what happens. For the garlic powder, I used my new fave from Rockerbox Spice Company. It’s pure dehydrated garlic and really makes a difference!

After tasting the sauce, I added more Sriracha and horseradish to give it more of a kick.

Little did I know that Frank made the sauce his go-to for every sandwich he’s made since then. We think it’s going to be great on burgers—just haven’t done that yet. And don’t tell anyone, but it’s terrific as a dip for potato chips. Try it and let me know what you think. Brussels sprouts optional.



The Vermont Non-GMO Cookbook

by Anne Maxfield on December 11, 2017

Accidental Locavore Non GMO CookbookI’ve been lucky enough to get advance copies of the last two of Tracey Medeiros’ cookbooks, so when she asked me if I’d like a copy of her newest book The Vermont Non-GMO Cookbook, I jumped at the chance.

Like her previous books, The Vermont Farm Table Cookbook and The Connecticut Farm Table Cookbook, this one focuses on local farmers and other food producers. What makes this one different is the emphasis on people who are working to produce non-GMO (Genetically Modified Organisms) and organic foods. You may remember that Vermont was the first state to require labeling of GMO foods.

While I think that non-GMO foods taste better and are probably better for you, you don’t need to be in Vermont or have a pantry full of non-GMO foods to make these recipes. There are recipes to fit every level of cooking skills– from some super-easy recipes to others that take a bit of time or kitchen chops. She’s also done a great job in finding something for every type of eater.

Accidental Locavore Non GMO Spinach GratinRecently I made the Spinach and Smoked Chicken Gratin which was delicious and will certainly be repeated. I’ve got my eye on the Brussels Sprouts with a Creamy Sriracha Dipping Sauce which Tracey warned me would be gone in a flash, as would be the Dark Chocolate and Sea Salt Cookies (which with a pound of butter have to be great, right?). Tracey also recommended the Northern Lake Fish Chowder, the Honey-Glazed Pork Bellies and the Apple Raspberry Pie as some of her favorites.

Accidental Locavore Page from Non-GMO CookbookThe profiles and directory are there to give anyone a great jumping-off point for a culinary trip through Vermont. Even if you’re just an armchair traveler, you can sit back and thumb through the great photos and read about all the producers Vermont is lucky to have.

If you’re looking for a new cookbook to add to your shelf, or something to gift to friends, The Vermont Non-GMO Cookbook will definitely be a great addition!



Connecticut Farm Table Cookbook

by Anne Maxfield on June 8, 2015

Accidental Locavore CT Farm Table CookbookTracey Medeiros, the author of The Connecticut Farm Table Cookbook, was kind enough to ask the Accidental Locavore to take a look at her new book. Like the previous oneThe Vermont Farm Table Cookbookit tells the story of local farmers and food purveyors along with 150 of their signature dishes.

I was curious about the choice of state and asked Tracey why Connecticut? “The Nutmeg State is a hidden gem that has been slipping under the culinary radar for far too long. Hopefully, The Connecticut Farm Table will serve to shine a light on the state’s farmers and food producers whose dedication to sustainability, and the food community, is making it evident that hard work really does pay off. ”

Not only do you get a broad cross-section of foods, the recipes vary greatly, from simple, easy-to-toss-together dishes, to ones requiring both time and some kitchen skills. I’ve bookmarked a few, like the raclette potatoes (my kind of dish!) to come back to when the weather is colder and ones like the pork belly stuffed tomatoes, that need to wait a month or two for peak produce.

Accidental Locavore Raclette Potatoes IngredientsTracey’s favorites are some of my picks. The raclette potatoes, a kale Caesar salad, the chicken ginger stir-fry and the blueberry sour cream coffee cake (since I’ve been in sort of a retro, coffee cake mood) are all on my list to try shortly (so stay tuned to see how they all turn out).

My one initial complaint, and it’s a minor one, is that there could be more photos of the actual dishes. While the shots of produce are lovely, dishes like the Roasted Potato and Heirloom Tomato Tower would really benefit from a shot showing the finished tower. Ditto the Roasted Carrots al Andaluz which is described as “a very pretty dish, with lots of color…” but isn’t shown. As you get further into the book, there are many more photos of the dishes, which is a big help as well as being an incentive to get cooking!

While you would think this would be a very veggie-centric book, you’d be wrong. No matter what state you live in, the cookbook will be a great help in giving you ideas for making the best of your CSA share. Other chapters are dedicated to all sorts of meats and fish, reflecting Connecticut’s diverse landscape. And don’t miss the dessert chapter! Besides the blueberry coffee cake, there are a host of other great recipes for classics like strawberry shortcake to quintessential lavender cookies, for those who believe lavender cookies are quintessential.

Enjoy the book, I certainly did, and let’s take a guess as to where Tracey is going next!

Thanks to Tracey for the book and the cover photo!




Ricotta Gnocchi Recipe

by Anne Maxfield on July 11, 2013

Accidental Locavore Ricotta Gnocchi With Garlic ScapesThis is a great gnocchi recipe (are there bad gnocchi recipes?) the Accidental Locavore made and is using courtesy of The Vermont Farm Table Cookbook by Tracey Medeiros. It’s easy, just remember with gnocchi, less is more, so handle it as little and as lightly as possible. Serves 4.

• 4 teaspoons salt
• 2 cups (1 pound) whole-milk ricotta cheese, preferably homemade
• 2 large eggs, lightly beaten
• 2 ounces Parmigano-Reggiano cheese, grated, plus extra for serving
• 1 tablespoon chopped fresh thyme or tarragon, plus extra for garnish
• ½ teaspoon grated nutmeg (optional)
• 1 ¼ cups all-purpose flour, plus more for working the dough
• ¼ cup extra-virgin olive oil
• 1 cup heavy cream
• 4 tablespoons (2 ounces)unsalted butter
• 4 fresh sage leaves, finely chopped
• Salt and freshly ground black pepper

Accidental Locavore Ricotta GnocchiLightly oil a baking sheet and set aside. Bring 6 quarts of water and 1 tablespoon salt to a boil in a large stockpot.
In a medium bowl, stir together the ricotta, eggs, Parmigano-Reggiano, thyme, nutmeg, and the remaining 1 teaspoon salt. Add the flour and stir until a wet and sticky dough begins to form. Turn out onto a floured surface and knead until the dough just comes together. Cut the dough into 8 equal pieces and set aside on a lightly floured baking sheet.
Lightly flour a clean working surface and roll each piece of dough into a 1/2“-thick rope. Cut each rope into 1” pieces. Add the gnocchi, two ropes at a time, to the boiling water. Cook until the pasta has floated to the surface, about 2 minutes per batch. Using a small sieve or a slotted spoon, transfer the gnocchi to the prepared baking sheet. Repeat with the remaining gnocchi. Spread the gnocchi out on the baking sheet and let cool until ready to use.

To make the sauce: Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until hot. Add half the gnocchi and sauté, lightly tossing, until golden brown. Transfer to a large bowl and cover to keep warm. Repeat with the remaining 2 tablespoons oil and remaining gnocchi.
Reduce the heat to medium and add the cream, butter and sage to the skillet. Cook until the sauce reduces slightly, about 5 minutes, then pour over the gnocchi and toss to coat. Season with salt and pepper to taste. Sprinkle the gnocchi with chopped thyme and serve with additional Parmigano-Reggiano cheese.

My Verdict (and my version): I’m prejudiced because I love gnocchi! These were really good and a different way of making them – browning after cooking. I had garlic scapes from my garden and a bunch of portobello mushrooms, so after browning the gnocchi, I added the butter and sautéed the scapes and mushrooms (both coarsely chopped) and a couple of thyme sprigs before adding the cream. Then I tossed the gnocchi in the pan with the reduced cream and served it – delicious!
The other thing I did differently, was to make and cut all 8 ropes of dough and then boil them. I used a big hotel pan lined with parchment to hold the cut gnocchi. Because gnocchi cooks so fast, it just seemed a little tricky, timing-wise, to be cutting in batches while the gnocchi were cooking, but if you’re more coordinated than I am, go for it! And (don’t tell my husband) I added a lot more salt to the water than the recipe calls for, since I’ve been told that all pasta water “should taste like the sea.” Tracey says you can make the gnocchi, cook them, cool them and freeze them and that’s exactly what I’m going to do, using the rest of my ricotta.