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Red lion Inn: This week we worked on pasta. Focusing on a goat cheese ravioli. We made the pasta from scratch rolling each piece out and then filling it with the goat cheese filling. Simmering on the stove was a homemade pasta sauce featuring yellow tomatoes, mmmmm!! We got to watch Brian whip up a poached egg inside a ravioli! He created a little pool in the goat cheese filling and then delicately placed an egg yoke. He then covered it with a strip of hand-made pasta to create the ravioli. Then it was placed in the boiling water for about 4 minutes. So very cool!

 

 

 

 

 

 

 

 

Michele’s: This week we got to practice make-up skills. Learning about the products and what looked good on who and why and then applying it to one another. Practicing for the big fashion show!

 

 

 

 

 

At the john andrews apprenticeship this week all of the culinary students made a scrumptious chicken, mashed potatoe and green veggie gourmet meal. We made a baked whole chicken, and fried chicken breasts. With mashed red potatoes and creamy polenta, brussel sprouts, garlic carrots, spinach and kale. To make the chicken we actually had to butcher the dead chicken and cut the meat off. It was an interesting expierence and everyone had a wonderful time. And an even better time eating the meal afterwards.

 

mashed potatoe:

3lbs. of red potatoes

1/2 cup cream or milk

1/4 lb. unsalted butter, softened

2tps. kosher salt

fresh ground pepper

boil potatoes in salted water for 1 hour or until tender and drain well. Heat cream and add to potatoes along with butter salt and pepper. Mash until cream and fluffy.

 

creamy polenta:

8 cups water

2 cups finely ground cornmeal

1tbp. kosher salt

1/2 cup cream

Using a sauce pan bring water to a boil. slowly whip in cornmeal and add salt, lower heat to a simmer and cover. Cook for 2 hours stirring periodically and add cream.

 

 

 

Oh what a fun week we had! Unfortunately, Michele’s got snowed out but it didn’t stop the cooking from happening on Monday and Tuesday.

Red Lion Inn- They started to discuss and finalize the menu for the culinary brunch happening on April 22nd! It is going to be scrumptious so don’t miss out. You can reserve your seat by calling us at 528-2475. The kids and Brian, Samson and Matt came up with what is going to be a fantastic meal. Over the remaining weeks they will be practicing the dishes and skills to ensure your culinary experience will be out of this world on April 22nd!

JA- Pasta, pasta pasta!! What a fun class. We made pasta 4 different ways in our 2 short hours, Dan is a magician! We started out by making the basic pasta dough, then we rolled it out into long strips everyone taking turns cranking and handling the dough. We put the strips through the pasta maker to cut the linguini strips. For the ravioli we laid out the strips filled them with the chevre then with round cookie cutters cut out the ravioli. It is actually not that hard to make your own pasta, can just be a bit time consuming. If you don’t have a machine to roll out the pasta but you want to try this at home I would recommend making the gnocchi. Gnocchi is not only delicious but it is pretty quick and easy to make. You can certainly impress your friends when you whip up the homemade gnocchi!

Ricotta Gnocchi

2 lbs ricotta

3 cups parmesan

6 egg yolks

1 1/4 cups flour

parsley chives

Mix the egg yokes and the flour together. Knead in the ricotta, parmesan and chives. Take small balls and roll them out like snakes, then cut off 1/2 -1 inch long sections. Drop your gnocchi into boiling water. Enjoy!