vermont

cooking class 2012/1/24 (11 photos)More photos from Inn at West View Farm

A fun/fine cooking class taught by the Inn at West View Farm boys on behalf of the Green Mountain Academy for Lifelong Learning.  Class was held at the Weigand/Holland residence in Pawlet, Vermont.
  
The menu consisted of moo shu duck, sheng jian bao, lemongrass soup and scallops with chinese spinach.
'










cooking class 2012/1/24 (11 photos)
More photos from Inn at West View Farm

Fun with your Toaster

I saw a picture a little while ago of someone making a grilled cheese sandwich in a toaster lying on it's side.  Seemed like a good idea, so I gave it a try.








End product wasn't as good as I had hoped.  Tomatoes and cheese didn't quite get that grilled, charred quality that I was looking for.  I had to bail on the cooking time once the bread started to burn.  If I try this again, I would put the toaster setting to ONE (less burn, more melty) or maybe I'll try just plain old grilled cheese (less thickness).  The sandwich was still delicious.  It also feels more healthy.  You are limited in the amount of fat you can use.  In an effort not to burn down your house, I wouldn't recommend slathering your bread with butter for this project.  I drizzled some olive oil on top to finish the sandwich. In a pinch this technique is great as you don't have to turn on your stove, oven, broiler, or griddle.  A hidden benefit is all the crap that was in the bottom of the toaster winds up falling out so you get a clean toaster to boot!

***Remember this is (or at least it seems) a little sketchy.  I am a trained professional so I know about lying toasters on their sides!  Be careful.  Also, if you have one of those toasters that squeeze the bread in the slot, you're out of luck.

Baba au Rhum

Years ago, I had the best Baba au Rhum at Alain Ducasse when it was on Poincaire in Paris. The texture of the Baba was perfect and the number of rum selections was mind blowing. A whole cart of rums were offered! I let the waiter make some recommendations and chose a thirty year old rum. After all these years, I still love this dessert.
We offer a more modest rendition of this dessert. Our brioche is just as flavorful as Chef Ducasse's, however, we offer only one dark rum to soak it in.
We serve ours with whipped cream and strawberries. The picture is our babas fresh out of the oven. A couple broke and I ate them with a great Catamount Farm jam a friend had given us.