Category: Gastronomy

We had a fantastic time at the Pippin Hill Farm – Cooking for Two class on February 13th!

How did this come about?

It all started when I was looking for a unique gift for Christmas because, as I’ve been told for 25 years, I’m a terrible gift giver. C’est la vie! Seeing as how we’re on the verge of being full time empty-nesters, I looked for something that would be an experience we could share. Somewhere I’d heard about cooking class being a fun couple’s event so I headed to the great search bar in the sky … the Google did not let me down. I quickly found a unique offering by Pippin Hill Farms and there it was … COOKING FOR TWO … Perfect!

Don’t you already know how to cook?

This was the common refrain when we told friends and family we going to a cooking class. Yes, we do … but … one can always learn more and that was the case with this fabulous experience.

What was it like?

We headed out to North Garden, on a blustery winter evening, not really knowing what to expect. As we pulled into the property, we were immediately impressed with the surroundings – rolling hills, mountains in the background, and an amazing modern barn-like structure. We entered the main hall and were immediately greeted by our hosts, and fellow classmates. Also on hand were about 20 bottles of Pippin Hill Farms wine – Easton Blue and Chardonnay. We were ready for a drink and to learn more about what was in store for us.

Time to Cook!

Chef Ian introduced himself, handed out the aprons and decreed it was time to get to work! We were led back to the kitchen for an overview of the meal we’d make as teams. This included great information about the source of the ingredients, and the techniques we’d use to prepare them. To our surprise, we’d be grilling whole fish (not something we’d ever done before) and would be treated to three varieties of oysters. Chef Ian added that little treat to expose his inner Cupid as it was, after all, Valentine’s Day eve!

The meal we were to prepare consisted of the following elements:

• • Oysters with Spicy Ginger, Jalapeno, Lime Sauce
  • Charred Herb Vinaigrette
  • Whole Dorade, Stuffed and Grilled

After the orientation to the meal and process we self organized into teams of 4-5 newly anointed chefs. With the guidance of Chef Ian, and his assistant Nate, we were off to the races! Teams were gathering their ingredients and utensils etc. feeling each other out and trying to stay on track with the plan. Alpha cooks emerged along with those who simply slunk away to get another glass of wine – wink, wink! The highlight for our team had to be charring the greens and learning how to shuck the oysters. We had French Kiss from New Brunswick, Wellfleet from Boston and Chesapeake Gold from Hooper’s Island in the bay.

Let’s Eat!

After the fun and excitement in the kitchen, the staff informed us that they would be prepping some additional side dishes to accompany the food we cooked. We discarded our aprons and headed back out to the great hall for more wine and conversation with our new found friends. In short order the staff emerged with trays of food to reward us for our dedicated teamwork in the kitchen. The grilled fish was absolutely amazing as was the overall experience. And, I’ve finally moved up a notch in the gift giving category. I’m reminded I have a loooooong way to go but this was a great start!

I found this at The Chunky Chef website. We really like it and it is sooooo easy to make!

How to make it …

As I’ve stated before, this section of the site is devoted to my experiments in the kitchen. If you want the official ingredient list or more detailed instructions, head on over to the chunky chef site. This post is for reference when we’re trying to figure out what to make for an ordinary night at home.

Get out your crockpot.
This is a quick cook meal (3-4 hours on high) vs. an all day slow cook.

Simply layer the ingredients!

• • Cover the bottom of the crockpot with boneless, skinless, chicken thighs.
  • Season the chicken with saison, chili powder, garlic powder, cumin, hot pepper flakes, etc. to your taste. You will get another chance to enhance the flavor at the end.
  • Chop one onion and add on top of seasoned chicken.
  • Add one 15 oz. can of corn (drained).
  • Add two 4 oz. cans of chopped green chilies.
  • Add two 15 oz. cans of great northern beans (drained).
  • Add one 32 oz. box of unsalted chicken stock.
  • Set your crockpot to high and set a timer for 3.5 to 4 hours.

That’s pretty much it. Now go make a drink and hang out while your chicken cooks.

Final step …

When the timer goes off, remove the chicken thighs from the bottom of the crockpot and set them aside on a cutting board. When cooled just a bit, shred/chop with a french knife to the desired size. Add the chicken back to the liquid in the pot.

Now’s your chance to add some additional seasonings to enhance the flavor if it isn’t quite as robust as you’d like. Also add the following …

• • 1/4 to 1/2 Cup of corn flour or masa to thicken the liquid. Stir it in well.
  • 4 oz. of cream cheese – cubed.
  • 1/4 Cup of heavy cream.

As Bob Marley said, “Stir it up, little darlin’, stir it up!“

Let it cook for 15 – 30 more minutes on high.

Serve with whatever chili additions you desire … onion, cheese, jalapeño, avocado, crispy tortilla strips, etc.

Ingredients

• 1 – 1½ pounds ground breakfast sausage
• 1/2 onion, finely chopped
• 1/2 celery, finely chopped
• 1 loaf unsliced brioche bread
• 1 – 8oz can of water chestnuts
• Pistachios
• 1½ green apple, diced
• 1 egg
• parsley, sage, rosemary and thyme
• 7 ounces chicken stock
• 2 Tbs butter
• Pinch of brown sugar
• Salt and pepper to taste

Preparation Instructions

• Place the cubed bread onto a baking sheet and cook in a preheated oven at 300°F.
• Sauté the sausage until browned. Add the onion and celery and cook for about 5 minutes on low.
• Put the sausage meat into a bowl along with the cubed bread.
• Melt the butter and brown sugar and sauté the apples for about 2 minutes, add the chestnuts and cook together for another 2 minutes.
• Put the apples and chestnuts in the bowl with other ingredients. Add the chicken stock, egg and herbs and mix together thoroughly.

Ingredients

Ingredients

• 1 Cup Butter
• 1 Cup Brown Sugar
• 1 Cup Sugar
• 1 Tsp Vanilla Extract
• 2 Eggs
• 1 1/2 Cups Flour
• 1 Tsp Salt
• 1 Tsp Baking Soda
• 3 Cups Quick Cook Rolled Oats
• 3/4 Cup Raisins or Chocolate Chips

Preparation Instructions

Beat the butter, brown sugar and sugar until creamy. Then add the vanilla and eggs and continue to beat. In a separate bowl mix the flour, salt and baking soda. Once mixed slowly add to the other previously mixed ingredients and beat. Finally, stir in the raisins/chocolate chips.

Drop tablespoon size dollops onto a grease cookie sheet and bake for 10-15 minutes at 350 degrees.

Ingredients

• 8 oz Cream Cheese
• 6 oz Shredded Swiss Cheese
• 1/3 Cup Miracle Whip
• 2 Tbs Chopped Green Onion
• 1/8 Tsp Nutmeg
• 1/8 Tsp Black Pepper
• 1/3 Cup Toasted Sliced Almonds

Preparation Instructions

Mix all ingredients together. Place in an oven safe glass dish and bake for 15 minutes at 350 degrees.

Ingredients

• 6- 10 Poblano Peppers
• 16 oz Gordos Cheese
• 1 lb Ground Pork or Sausage
• 2 tbs flour
• Chili Powder, Garlic Powder, Cumin etc.
• Cheddar Cheese
• Enchilada Sauce (see recipe)

Directions

1. Brown sausage in a pan.
2. Melt cheese on low in a sauce pan.
3. Add sausage, spices and flour (to thicken) and stir.
4. When thoroughly melted take off heat.
5. Broil peppers on a baking sheet on low for 5 minutes per side until skins are charred.
6. Take out of oven and place in a bag for 10 minutes to steam the skins so they are loose.
7. Remove skins, cut a T-slit in the peppers and remove the seeds and pith.
8. Spoon in an ample portion of the cheese/sausage mixture.
9. Place in pyrex baking dish and cover with cheddar cheese.
10. Bake at 350 for 20 – 30 minutes.
11. Serve with a few spoonfuls of enchilada sauce.

Ingredients

3 tablespoons vegetable oil or butter
1 tablespoon flour
1/4 cup chili powder
1 1/2 cups chicken stock
6 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Optional:

1/2 tsp or less cinnamon

4 sugar cubes or equivalent sweetener

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Ingredients