A Taste of the Hocking Hills. Matt Rapposelli

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      A TASTE OF THE HOCKING HILLS

      Matt Rapposelli

      Ohio University Press

      Athens, Ohio

      Ohio University Press, Athens, Ohio 45701

       ohioswallow.com

      © 2018 by Ohio University Press

      All rights reserved

      To obtain permission to quote, reprint, or otherwise reproduce or distribute material from Ohio University Press publications, please contact our rights and permissions department at (740) 593-1154 or (740) 593-4536 (fax).

      Printed in the United States of America

      Ohio University Press books are printed on acid-free paper ™

      28 27 26 25 24 23 22 21 20 19 18 5 4 3 2 1

      Unless otherwise indicated, all photos are by Kelly Sabaiduc/Loyal Sun Photography.

      Photos on pages xviii, 1, 2, 22–23, 48–49, 66, 89, and 92–93 are used by courtesy of the Hocking Hills Tourism Association.

      The photo on page xxii is used by courtesy of the Hocking Hills Tourism Association. Photo by Eric Hoffman.

      The photo on page 87 is used by courtesy of Ricky S. Huard.

      Library of Congress Cataloging-in-Publication Data

      Names: Rapposelli, Matt, author.

      Title: A taste of the Hocking Hills / Matt Rapposelli.

      Description: Athens, Ohio : Ohio University Press, [2018]

      Identifiers: LCCN 2018019599| ISBN 9780821423226 (hc : alk. paper) | ISBN 9780821446362 (pdf)

      Subjects: LCSH: Seasonal cooking--Ohio--Hocking Hills. | Cooking (Natural foods)--Ohio--Hocking Hills. | Hocking Hills (Ohio)--Pictorial works. | LCGFT: Cookbooks.

      Classification: LCC TX907.3.O32 H637 2018 | DDC 641.5/6409771835--dc23

      LC record available at https://lccn.loc.gov/2018019599

      This book is dedicated to my mom, Nelda Rapposelli.

      Whether you knew it at the time or not, your endless hospitality and the way you approached cooking and food paved the path I’ve followed. That copy of The Joy of Cooking that you sent with me as I left home is well worn, and your notes inside will be forever treasured. I can never thank you enough for everything. You did well . . .

      contents

       Introduction

       Part 1: Spring

       Asparagus with Morels

       Broccolini with Balsamic Vinegar and Lemon

       Orange Tomato Basil Soup

       Cave Side Salad

       Pan-Seared Chicken with Balsamic Rosemary Tomatoes

       Part 2: 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

       Part 3: 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

       Part 4: Winter

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