Last week I joined Todd Moe, host of North Country Public Radio’s The Eight o’Clock Hour, via Skype to discuss some easy thanksgiving sides and local apples. If you didn’t catch us this morning feel free to click the link below to give it a listen.
Carriage House Cooking School’s Wild Rice Pilaf with Snapdragon apples, leeks and pecans.
To listen to the audio clip click here
If your curious about Snapdragon apples you can find them at some local orchards. In the Champlain Valley they are available in Peru directly from Forrence Orchards, Northern orchards and Rulfs Orchard.
Snap dragons have an irresistible crunch and are so juicy. I strongly recommend giving them a try.
A Snapdragon apple from Forrence Orchards in Peru, NY.
An interesting fact is that wild rice is actually not rice, it is a grass seed that grows in the shallows of lakes and slow moving tributaries. The three main varieties of wild rice are native to North America. For more information about wild rice click here.
Thank you for tuning in or catching up here. I hope your November is as juicy and delicious as a Snapdragon apple and your Thanksgiving feast allows for a hearty serving of gratitude and thanks.
Cheers!
Upcoming November Classes
Date | November 13, 2019
Time | 6:00 to 9:00 PM
Location | Carriage House Cooking School
Class Type | Hands On
Noodles are amazing ingredients which may be simply cooked and served on their own or artfully presented as part of a composed dish. With such versatility they are sure to become staples of your cooking repertoire.
In this class we explore the world of Asian noodles and introduce you to a variety of noodle styles. Along the way we will offer tips and secrets for reaching asian noodle perfection.
Recipes for this course may include:
Garlic Pepper Chicken (Thailand)
chicken breast, garlic, white pepper, fish sauce, brown sugar, rice noodles, cilantroShrimp Chow Fun (China)
shrimp, snow peas, red onion, shiitake, ginger, garlic, red pepper, oyster sauce, chow fun noodle, brothShoyu Pork Ramen (Japan)
pork belly, tamari, mirin, sake, green onion, bean sprouts, ramen, tare, ichiban dashi
Date | November 20
Time | 6:00 to 9:00 PM
Location | Carriage House Cooking School (Peru)
Class Type | Hands On
The holiday season is fast approaching.
If you are one that loves to entertain during the holidays then charcuterie boards and platters are a great way to offer your guests a premiere variety of foods without adding a lot of work to you.
Throughout the class Chef Curtiss will demonstrate several key recipes that will elevate your food board skills while the group collectively prepares and builds several varieties of food boards and platters.
Fresh & Smoked Fish Board
Steelhead Trout Rillette*, Smoked Trout, Smoked Salmon, Raspberry Horseradish Mouuse*Meat & Charcuterie Board
Chicken Liver Pate, Assorted Salam, DIY Mustard, Pickled Red Onions*Cheese Board
Pinot Noir Prunes, Maple Spiced Walnuts*, Assorted Local Cheese* means class made recipes
At the end of class the group will enjoy the fruits their labor with a small soire.
This class gives you the skills to maximize the “semi homemade” approach to putting out great holiday food while offering you a sense of calm doing the hectic season.
These classes will sell out quickly so register soon!
Date | November 24, 2019
Time | 1:00 to 4:00 PM
Location | Carriage House Cooking School (Peru)
Class Type | Demonstration and Hands On
Thanksgiving is a serious cooks holiday.
Without presents to hide behind or a scavenger hunt for hidden eggs, it is up to the cook to be the star of the show, prepare a feast for the family and do it all so it comes out on time.
This demonstration and hands on class will bring focus to the side dishes, which, according to Chef Curtiss, make up the best parts of the meal.
"Side dishes allow you to add several make ahead dishes that can bring real wow power to the table while easing the day of work.”
Chef Curtiss
If your are looking to ease your work and add some new, vibrant dishes to your Thanksgiving table then this class is for you.
Recipes will include:
Individual Stuffing Loaves
Robuchon Potatoes
Sage & Peppercorn Turkey Veloute
Gratiner of Creamed Leeks
Quick Bread & Butter Pickles
Balsamic Mushrooms & Onions
At the end of class there will be a sliced turkey roulade served with the above items to showcase a complete thanksgiving meal.
There are only two offerings for this class so be sure to sign up early!
