The Carriage House Cooking School on NCPR

Did you hear, we were on the radio.  Today marked the addition of a new way to enjoy the Carriage House Cooking School. 

The first Wednesday of each month we will join Todd Moe and Martha Foley of North Country Public Radio during their Eight O Clock Hour show.  Today we kicked off our conversations

I am thrilled to have this opportunity present itself and to be able to seize it.  Our monthly conversations will be focused on cooking, the food community in our region and the ways we share our food with the community.

Today we spent time discussing our goals for the school, local foods and a couple easy to do dishes from upcoming classes.

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 Click below to listen to today’s conversation. 

A Sweeter Way With Seeet Corn

Fall is in the air and the harvest is being gathered from the fields  now is the time to score some great bargains from our local farms.

For decades I cooked corn on the cob like most everyone else, pick it, shuck it and then boil it.  

A few years ago there was a viral video of corn being microwaved inside of its husks (pure genius by the way).  This video prompted me to think about the moisture in fresh corn, how corn transforms as it is cooked and what husky metrics make great sweetcorn.  Corn, like many vegetables, has enough internal moisture to transform its tough starches into soft, accessible food that is easy to chew.

The microwave technique produces an amazing ear of corn; it offers soft, sweet kernels that easily release from the cob and the flavor is straight corn, it is not diluted or adulterated by the water,  butter, added sugar or salt.  

The critical failure of the microwave method is that only one or two ears may be cooked at a time.  So the question I ask is how do you employ a method similar for the larger quantities of corn?

My solution is to bake the ears in a moderate oven. This allows the available moisture within the ear of corn to gelatinize the starches in the kernel, converting the starches, coaxing the sweet character of the corn.

Preheat your oven to 350F for about 20 minutes.  Place corn cobs, in their husks, on a sheet tray in a single layer (feel free to add as many sheet trays as your oven can handle). Bake for 35 to 45 minutes depending on the size of the corn cobs.  When your able to gently squeeze the cobs remove them from the oven and allow to cool slightly.   


To serve slice the bottom stalk off the cob then split the top in two and pull down  the best part of this is that the silks come right off with the husks, no loose strands to deal with or pick up after (genius).  For a large party serve the cobs in theis husks, they will stay warm for at least 30 minutes and allows your guests to share in the work of cleaning the cobs. 

The corn will also be great cold, as part of a salad, as a garnish to pasta, pizza or as just straight corn with butter.

I hope this method works for you as it is an amazingly efficient way to put up corn for the winter months.

 Baked Corn On The Cob

It's National Pizza Day!!

The people spoke and the powers that be declared this day, Friday, February 9, National Pizza Pie Day 2018 in United States of America. And we all rejoiced. 


In all seriousness I am happy foods get a day of reckoning. The website has a well curated list of national food observance day by month, be sure to check out and see if your favorite food is honored. declares that kids in the age group of 3-11 prefer pizza over any other food (I bet that age group could be extended with similar results).

Many cultures have a form of pizza, maybe not called by the name but they are there.  So it makes sense that pizza is part of America's melting pot cuisine.  

The California Pizza Kitchen was instrumental in bringing pizza into the food fusion world here in America.  

We also cannot forget how Wolfgang Puck took a simple street food and made it the food of celebrities and the social elite.

For decades I made Wolfgang Puck's pizza dough at work and home.  It wasn't until about five years ago where I began to experiment and play with various levels of hydration and flour types, along with different fermentation times.

Now I am thrilled to teach our Art of Pi class and share my experiences and love for a simple street food.  

I think it is fitting for pizza to have its day and I hope people appreciate it for its role on our food culture and the time we share together as we share a slice.