2018 Classes: Classes on Saturday, February 10 and 17 2018, 3-6 pm $65.00/each, $100/per couple Proceeds benefit Chamber of Commerce events tickets at Darvill’s, Limited Seating
Going Whole Hog Recipes: ( from previous classes)
Roast Stuffed Pork Loin
for the stuffing:
1 large fennel bulb, minced fine with 1 cup chopped fronds
2-6 Garlic cloves, minced fine
1 medium red onion, minced fine
1-1/2 lbs ground pork sausage
1 tablespoon whole fennel seed
1 tablespoon fresh chopped sage
1 teaspoon salt
1 teaspoon fresh ground pepper
1 large egg
For the loin:
1 4-6 lb butterflied pork loin ( ask your butcher)
2 tablespoons sea salt
2 tablespoons black pepper
1/2 cup sugar
1 tablespoon granulated garlic
1/2 cup smoked paprika
to make the stuffing, sauté the crumbled sausage in a large pan. When partially cooked, after about 10 minutes on medium heat, add the fennel, garlic, and onion, continue cooking until the onion is soft and translucent. Add fennel seed, sage, salt and pepper. Remove from heat and fold in the fennel fronds then let cool for 30 minutes. Beat the egg and add to sausage mixture. Reserve.
Cut the Butcher’s twine in to 8 8inch lengths. Open the pork loin and place sausage stuffing in a roll down the middle of the loin. Place the twine under the loin starting at one end going to the other at about 2 inch intervals. Make the first tie at one end by bringing the ends of the loin together over the roll of stuffing. Make this tie by twisting the string at the tightest point, before tying the knot. Tie the other end, then the middle, then continue to secure the stuffing in the loin by tying the other pieces of twine. It is important to pull the meat together as tight as possible as the meat will shrink during roasting. Mix the salt, pepper and herbs together in a bowl and cover all the outside of the loin with all of the mixture. Roast the loin in a 33 degree oven for 3-1/2 hours until it is dark brown, crusty and a thermometer reads 165 inserted in to the thickest part of the roast. Let sit outside the oven, un covered for 30 minutes before slicing. Serves 8.
For the Panzanella: Italian style bread salad.
1 loaf hearty artisanal style French or Italian bread cut into 1 inch cubes.
1/2 cup grated Reggiano parmesan cheese or grana panda
2 pints garden ripe cherry tomatoes cut in half
1 cup basil, chopped
1 small red onion cut in thin slices and quartered
Extra Virgin Olive Oil
1/4 cup superior quality red wine vinegar
1/4 cup balsamic vinegar
On a large sheet pan toss the bread cubes with enough olive oil to thoroughly moisten all, then toss with the grated cheese, and toast bread cubes in a 440 degree oven for 5 minutes or until crispy and golden. Reserve. Cut the tomatoes in half from the stem end and toss with the onions and red wine vinegar. Refrigerate until you are ready to serve. Just before service toss the bread cubes together with the tomato mixture and the chopped basil. Drizzle with Olive Oil and toss until all is moistened. Garnish with a drizzle of the balsamic vinegar. Serves 8.
In keeping with our spirit of sharing a way of life, we offer a series of cooking classes that focus on the use of seasonal cooking, using local ingredients in ways that are so good, so luscious, so much better for your tummies and taste buds, that you will never lack for inspiration or confidence in the kitchen. Some classes are available as a series, these series are meant to open a door and give the cook a whole new way to think about ingredients and cooking. Other classes focus on a particular menu and specific ingredients, and give us a chance to show off and share the tricks and secrets learned in a career at the stoves.
Meals are served cook house style in the barn, with those interested, participating in prep and cooking duties.
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