Facebook Live Online Cooking Lesson

There is little doubt our creativity is getting hindered as the sequestration continues as part of our fight against Covid 19.

Chef Curtiss would like to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate your pantry. Please join Chef Curtiss for a live online cooking class on Thursday, April 16, 2020, at 5:30 PM.

Chef Curtiss will be making Bucatini All’Amatriciana, a classic Italian pasta dish that is the definition of elegant simplicity. It is also a dish in which you will most likely already have the ingredients for in your pantry.

CLICK HERE TO WATCH LIVE ON 4/16 @ 5:30 PM

BUCATINI ALL'AMATRICIANA

Bucatini All'Amatriciana is a symbol of the Italian culinary tradition. The original recipe was created in Amatrice, a small town on the border between Abruzzo and Lazio.

The recipe was a poor meal of shepherds prepared just with spaghetti, bacon and pecorino cheese, without tomato sauce and was called "Gricia", literally "the grey one”.

With the discovery of America and the arrival in Europe of tomatoes, this vegetable was added to the recipe which became known as "Amatriciana".

For the recipe Click Here

Online Cooking Class Facebook Live

There is little doubt our creativity is getting hindered as the sequestration continues as part of our fight against Covid 19.

Chef Curtiss would like to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate your pantry. Please join Chef Curtiss for a live online cooking class on Thursday, April 16, 2020, at 5:30 PM.

Chef Curtiss will be making his version of the classic Negroni cocktail, equal parts gin, Campari and red vermouth, a cocktail perfectly suited for sequestration and leading us into a delicious lesson featuring Parmesan and Artichoke Risotto.

Please consider joining our email list below to stay better connected to the Carriage House Cooking School.

CLICK HERE TO WATCH LIVE ON 4/23 @ 5:30 PM

PARMESAN & ARTICHOKE RISOTTO

Risotto has certainly evolved from its peasant roots and can be found on the finest menus in and outside of Italy.

Chef Curtiss will discuss the “science” behind making great risotto as well as what ingredients take risotto from good to GREAT!

Chef Curtiss will prepare a simple Parmesan and Artichoke risotto that and demonstrates risotto’s versatile nature and character.

Don’t let risotto intimidate you and certainly don’t settle for average risotto. Join us and become a master of stirred simplicity.

For the Parmesan & Artichoke Risotto recipe Click Here.

For the Negroni recipe Click Here.

Online Cooking Class Facebook Live

Chef Curtiss started these Facebook Live cooking lessons to continue to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate the kitchen in these trying times. This coming Thursday, April 30, 2020, at 5:30 PM, Chef Curtiss will continue with some delicious and easy Thai dishes.

If you’re enjoying these Facebook Live cooking lessons please give us a shout on Facebook or, better yet, a positive review on Facebook.

Chef Curtiss will be kicking off the show with a nice wine or cider. Recommendations will be posted on Facebook early next week.

Moving into the meal he will walk through the steps to make his Garlic Pepper Chicken, this recipe is his most talked about, mentioned and shared recipe from his column in Northern HGL Magazine.

Wrapping up he will break out his blow torch for a unique and delicious dessert of Brûlée Bananas (more like Creme Brûlée Banana).

Please consider cooking along, the lesson will be paced for all to enjoy!

CLICK HERE TO WATCH LIVE ON 4/30 @ 5:30 PM

A TASTE OF THAI

Chef Curtiss loves Thai food because it has simple, vibrant and fresh flavors. This is a ten minute weeknight meal that can can also be added to the weekend for an amazing friends dinner. Great food deserves great company after all.

Chef Curtiss will walk through the classic flavors of Thai food as he prepares a fragrant and heady garlic and white pepper chicken dish fish brown sugar and fish sauce. After he will turn to a blow torch (don’t worry a broiler will work fine) to make an amazingly simple and delicious banana dessert.

Don’t let fish sauce or garlic intimidate you and certainly don’t settle for sub par take out. Join us and learn the delicious simplicity of Thai food.

For the Garlic & Pepper Chicken recipe Click Here.

For the Brûlée Banana recipe Click Here.

For the Carriage House Cosmo recipe Click Here.

Online Cooking Class Facebook Live

Chef Curtiss started these Facebook Live cooking lessons to continue to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate the kitchen in these trying times. This coming Thursday, May 14, 2020, at 5:30 PM, Chef Curtiss will continue with some delicious and easy dishes.

If you’re enjoying these Facebook Live cooking lessons please give us a shout on Facebook or, better yet, a positive review on Facebook.

Please consider cooking along, the lesson will be paced for all to enjoy!

CLICK HERE TO WATCH LIVE ON 5/14 @ 5:30 PM

Weeknight Italian

The classic foods of Italy are unapologetic in their simple and accessible nature. This is more true in Rome, a city often divided by social and religious traditions.

This Facebook Live class showcases the art and beauty of the working class cuisine of Rome and how to make them in your home, quick and easily.

Recipes for the class include:

Pirlo
white wine, campari, soda water, orange

Cacio e Pepe
pasta, pecorino, pepper, olive oil

Insalata di Funghi
mushrooms, olive oil, parmesan, lemon, pepper

For the Pirlo recipe Click Here.

For the Cacio e Pepe recipe Click Here.

For the Insalata di Fungi recipe Click Here.

Online Cooking Class Facebook Live

Chef Curtiss started these Facebook Live cooking lessons to continue to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate the kitchen in these trying times. This coming Thursday, May 7, 2020, at 5:30 PM, Chef Curtiss will continue with some delicious and easy dishes.

If you’re enjoying these Facebook Live cooking lessons please give us a shout on Facebook or, better yet, a positive review on Facebook.

Please consider cooking along, the lesson will be paced for all to enjoy!

CLICK HERE TO WATCH LIVE ON 5/7 @ 5:30 PM

An Indian Summer

One of the greatest, most mature and flavorful cuisines on the planet hails from India. People love Indian cuisine because of its spices, health attributes and its variety of flavors and textures.

While Indian food is absolutely delicious, it can be overwhelming and intimidating to novice and seasoned cooks alike. The goal of this lesson is to demonstrate how accessible, simple and delicious true Indian foods can be when made in your own home.

Chef Curtiss will craft one of his signature cocktails, the Carriage House Bombay Bourbon. Afterwards he will make a Tandoori Masala spice mixture for use in his published recipe for Sweet Potato Curry.

While the curry is a plant based dish, typical of many Indian dishes, he has included measurements for shrimp to be added.

Don’t let the spices intimidate you. If you wish to buy curry powder that will work just fine as well. All of the recipes spices can be found at the North Country Food Coop and at the Keeseville Farmacy among other places in your community.

Please join us and learn the delicious simplicity of Indian food.

For the Bombay Bourbon recipe Click Here. (FYI I renamed this to Bombay Bourbon)

For the Sweet Potato Curry recipe Click Here.

For the Tandoori Masala recipe Click Here.

Online Cooking Class Facebook Live

Chef Curtiss started these Facebook Live cooking lessons to continue to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate the kitchen in these trying times. This coming Thursday, May 21, 2020, at 5:30 PM, Chef Curtiss will continue with some delicious and easy dishes.

If you’re enjoying these Facebook Live cooking lessons please give us a shout on Facebook or, better yet, a positive review on Facebook.

Please consider cooking along, the lesson will be paced for all to enjoy!

CLICK HERE TO WATCH LIVE ON 5/21 @ 5:30 PM

Simple French Cuisine

Chef Curtiss loved his time in France, it influenced his later cooking in many ways.  With this class he would like to showcase the techniques and simplicity of French country cooking.

Chef Curtiss will craft a twist on one of his favorite French aperitifs, the Kir Royale. Instead of white wine he is incredibly excited to be using Oval Craft Brewing’s newly released hard cider.

“This batch is made with wild and beer yeast. It is 8.6% ABV with blackberries added. The flavor is tart with a nice fruity finish.”
-Jesse Jolicouer

Don’t fear if you are not in our area, the Kir Royale is just as good with many other ciders. Try the 1911’s Rose, Citizen Cider’s Brose or what ever your favorite is. Chef Curtiss is also sharing his award winning recipe for Maple Spiced Walnuts.

Post libation Chef Curtiss will prepare a classic pan seared bistro filet, a tender cut from the shoulder muscle. Other cuts will work fine as well, try the chuck eye tender, filet mignon, sirloin, boneless small end rib eye, boneless NY strip steak or CAB sirloin cap steak (coulotte).

If you wish to buy beef from one of our local shops (please do as the support you offer is much needed during these times) you can do so at Asgaard Farm (you know I love that farm and their products), Donahue’s Livestock Farms, North Country Food Coop, Keeseville Farmacy , Cumberland Bay Market and D&D Meats among other places in your community.

The menu for this lesson will be

Kir Royale
oval craft brewing hard cider, creme de cassis

Maple Spiced Walnuts
walnuts, maple syrup, thyme leaves, salt, pepper

Pan Seared Bistro Filet
pan sauce, potato puree, seasonal vegetable

For the Kir Royale recipe Click Here.

For the Maple Spiced Walnuts recipe Click Here.

For the Pan Seared Bistro Filet recipe Click Here.

Chef Curtiss will be live Monday evening at 8:00 PM to answer questions about ingredients and introduce Oval Craft Brewing’s hard cider.

See you Thursday!