Hands-on, Vermont Cooking Classes
Chef-owner Douglas Mack of Mary’s Restaurant is offering year round cooking classes at the Inn at Baldwin Creek in Bristol, Vermont. During the growing season, participants pick the vegetables and herbs to be used during class while touring the gardens at the Inn, and then spend 3 1/2 hours cooking before enjoying a class-prepared meal with a wine pairing. What could be better than that! This would be an incredible experience for seasoned home-chefs looking to add new techniques and recipes to their repertoire or to those interested in how the farm-to-table process works. Read about, and sign up for, classes here.
Here’s a preview of what you can expect! Recipes courtesy of Chef Doug Mack.
Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala
Serves 4
1 1/2 pounds large U-12 shrimp
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery rib with the leaves, cut in paper thin slices
1 medium red onion, cut in paper thin slices
4 medium plum tomatoes, roughly chopped
1 tablespoon dried cranberries
2 tablespoons small capers, rinsed and dried
1 tablespoon pine nuts
1 glass (6-ounces) Marsala
1 teaspoon red pepper flakes
Fennel fronds
2 tablespoons torn basil leaves
2 tablespoons torn mint leaves
Lemon wedges
Peel and de-vein the shrimp.
In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala.
Divide among 4 plates, sprinkle with red pepper flakes, fennel fronds, basil and mint. Serve with lemon wedges.
Barbeque Duck and Mushroom Quesadilla
Ingredients:
1/2 Cup Barbecued duck legs
1 Cup BBQ sauce
1/2 Cup Chicken stock
1/2 Cup Grilled shiitake mushrooms
3 Flour (6-inch) tortillas
1/4 Cup Grated monterey jack
1/4 Cup Grated white cheddar
1/2 Cup Spicy mango salsa
Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat. Prepare a wood or charcoal fire and let it burn down to embers. Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chilie powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa.
Hands-on, Vermont Cooking Classes
Chef-owner Douglas Mack of Mary’s Restaurant is offering year round cooking classes at the Inn at Baldwin Creek in Bristol, Vermont. During the growing season, participants pick the vegetables and herbs to be used during class while touring the gardens at the Inn, and then spend 3 1/2 hours cooking before enjoying a class-prepared meal with a wine pairing. What could be better than that! This would be an incredible experience for seasoned home-chefs looking to add new techniques and recipes to their repertoire or to those interested in how the farm-to-table process works. Read about, and sign up for, classes here.
Here’s a preview of what you can expect! Recipes courtesy of Chef Doug Mack.
Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala
Serves 4
1 1/2 pounds large U-12 shrimp
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 celery rib with the leaves, cut in paper thin slices
1 medium red onion, cut in paper thin slices
4 medium plum tomatoes, roughly chopped
1 tablespoon dried cranberries
2 tablespoons small capers, rinsed and dried
1 tablespoon pine nuts
1 glass (6-ounces) Marsala
1 teaspoon red pepper flakes
Fennel fronds
2 tablespoons torn basil leaves
2 tablespoons torn mint leaves
Lemon wedges
Peel and de-vein the shrimp.
In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala.
Divide among 4 plates, sprinkle with red pepper flakes, fennel fronds, basil and mint. Serve with lemon wedges.
Barbeque Duck and Mushroom Quesadilla
Ingredients:
1/2 Cup Barbecued duck legs
1 Cup BBQ sauce
1/2 Cup Chicken stock
1/2 Cup Grilled shiitake mushrooms
3 Flour (6-inch) tortillas
1/4 Cup Grated monterey jack
1/4 Cup Grated white cheddar
1/2 Cup Spicy mango salsa
Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat. Prepare a wood or charcoal fire and let it burn down to embers. Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chilie powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa.
