6 Secrets From The Stonewall Kitchen Cooking School

October 12, 2009 | By | 1 Reply More
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Misc 018Linda and I took a rare ‘play’ day together on Friday and drove an hour north of Boston to York Maine (just past the Kittery outlet malls), to “Get Stuffed” at the Stonewall Kitchen Cooking School.  What a fabulous time we had!!

Stonewall Kitchens Cooking SchoolDon’t we all love the guilty little pleasure of buying delectable  Stonewall Kitchen products to liven up our cooking?  Clearly this company has an abundance of  imagination and high standards for all their products, and their cooking school is no exception.  The school invites average cooks to notch up their game, with Learn at Lunch Fridays, Learn at Brunch Sundays and many Special Events and Holiday cuisine sessions.  Linda and I signed up for the 1 1/2 hour “Let’s Get Stuffed” session with Chef Patty Roche. Patty’s menu included Stuffed Portobello Mushrooms, Eggplant Stonewall Kitchen ChefsTimbale, Turkey and Artichoke Stuffed Shells, and Macaroon Stuffed Baked Apples. Delicious every one!  Now I fully expected that the recipes would require Stonewall Kitchen ingredients – but not so, there was no hidden agenda to sell you products.  ALTHOUGH, Assistant Extraordinaire – Richard, did tempt us with the cutest kitchen gadgets ever!  The food prep demonstrations were lighthearted, informative and thoroughly entertaining.  Here are just a few great tips we learned:

  1. You should always remove the gills inside the cap of a Portobello mushroom – not because they are inedible, but because they are likely to turn your dish black.
  2. Even though onions and garlic are both members of the onion family, onions should always be sauteed first as garlic browns at a lower temperature and may burn if added to the pan first.
  3. Roast mushrooms for about 10 minutes before stuffing to release some of the juices and prevent a mushy outcome.
  4. Wheat Berries (a grain available in the health food isle) make a delicious and healthy addition to soups
  5. Plating The Cource Stonewall Kitchens Cooking SchoolEasily make delicious (and beautiful) herb oil garnishes by combining 1 bunch (1 oz) fresh green herbs (chives, basil, scallions, parsley etc) with 1/4 cup oil and a pinch of salt in a blender.  Puree, strain through fine sieve and you’re done.  Save for up to 5 days (covered) in the refrigerator.
  6. Food Lovers Companion, is the seminal resource book for cooks and chefs of every level and serves as the source for culinary questions at Answers.com and Epicurious.  Note to self – put on my Santa list.

Our cooking class ended all too soon, leaving us wishing it would go on for hours more.  The $35 session fee was more than reasonable, as we were indeed “stuffed” by the time we had consumed all the prepared dishes (and we could have easily spent that amount on lunch alone at a restaurant).  No one leaves empty handed – we were given a small recipe book, a calendar of upcoming events, and various other tid-bits and recipes.  Then we rushed off with smiles on our faces to pick up all the marvelous new toys Richard told us we MUST have in our kitchens (at a 10% discount).  All-in-all it was a fabulous outing that we’re anxious to do again.  For anyone sightseeing in the Maine coast area, this makes a fantastic lunch time activity!!!

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Category: Maine Travel Tips, New England, Unique Vacations

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