York, Maine is just over 1 hour north of Boston, MA. It was an easy drive up and I encourage you all to visit Stonewall Kitchen to buy their beautiful products, tour the facility, and/or attend the Cooking School. You can also purchase their tasty and creative products online.
At the Food Summit, just under 25 Food Bloggers were able to participate in all of the above, while attending didactic sessions and learning about the following:
- Food Photography from Stonewall's Resident Photographer, Michael Cabelin
- Writing Restaurant Reviews by April White (award-winning food writer and cookbook author)
- Recipe Development & Writing from Kim Gallagher (Recipe developer for Stonewall Kitchen)
and Christine Burns Rudalevige (classically trained chef, food writer, recipe developer+tester and cooking class instructor)
- Photo Editing by Kristyn Ulanday (Freelance Photographer)
The day's instructors were a fountain of knowledge with VERY interesting work in their portfolios!
Sponsors:
Wayfair and many others (Wyman's, Leslie Evans Designs, MARA-MI, Lake Champlain Chocolates, Chilewich, Chef'n, Stonewall Kitchen, and Au Bon Pain sponsored the Summit and helped to create a serious swag bag worth over $250.00.
Acorn Squash Soup with Ginger
We learned a few culinary tricks along the way. Chef Patty offered that microwaving the acorn squash for about 20 minutes will help facilitate peeling. She also encouraged roasting vs. boiling prior to using the emulsion blender to create the soup base.
The soup was rich though not heavy. I loved the addition of light creme fraiche, aromatic hint of ginger, and the earthy crunch of the toasted papitas. It was definitely a soup made for the season!
Recipe (Ingredients)
Yields: 6 servings
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Prosciutto-Wrapped Chicken with Ricotta and Sage served with Lemon Roasted Beurre Blanc sauce and Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Recipe (Ingredients)
Yields: 4 servings
2 large chicken breasts
8 thin slices of prosciutto
8 fresh sage leaves
5-6 tablespoons ricotta cheese
To taste, kosher salt and cracked black pepper
As needed, oil for pan-searing
Lemon Roasted Garlic Beurre Blanc
Recipe (Ingredients)
Yields: 1 serving
16 garlic cloves
1 cup white wine
2 lemons, juiced
1 lemon, zested
2 tablespoons heavy cream
3 shallots; finely diced
1/2 pounds butter cut into small pieces
salt & pepper, to taste
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Recipe (Ingredients)
Yields: 4 servings
For the roasted pumpkin and vegetables:
3 cups fresh pumpkin, cut into 1-inch pieces
2 cups fresh sweet red bell pepper, cut into 1 inch pieces
2 cups fresh zucchini, cut into 1-inch pieces
1/4 cup olive oil, divided
2 garlic cloves, minced
salt and pepper, to taste
*Chef's note: It is important to cut the veggies about the same size so they roast evenly.
For the polenta:
4 cups water
2 teaspoons salt
2 tablespoons butter
1 cup polenta or course ground cornmeal
2 cups half and half
1/4 cup grated Parmesan Reggiano
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
This dish was everything- herbaceous, acidic, earthy, creamy, tender, cheesy! Try it at home!
Pear and Fig Cobbler with Creme Fraiche or Simple Vanilla Ice Cream
I am not much of a dessert girl, but I can truly appreciate one that is not too sweet or heavy. This pear and fig cobbler was just that!
Recipe (Ingredients)
Yield: 8 servings
1 cup dried California figs; stemmed and quartered)
2 cups boiling water
3 pears; peeled, cored, and thickly sliced
2/3 cup sugar, divided
2 tablespoons unsalted butter, melted
1 cup flour, divided
1/2 teaspoon ground cinnamon, divided
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
3 cups low-fat vanilla frozen yogurt
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Creme Fraiche Ice Cream
Recipe (Ingredients)
Yield: 1 quart of ice cream
3 cups half and half
1 cup heavy cream
1 1/4 cups granulated sugar
12 large egg yolks
2 teaspoons kosher salt
2 teaspoons vanilla extract
1 cup creme fraiche (added half way during the ice cream maker process)
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Cooking class with Chef Patty Roche:
We learned a few culinary tricks along the way. Chef Patty offered that microwaving the acorn squash for about 20 minutes will help facilitate peeling. She also encouraged roasting vs. boiling prior to using the emulsion blender to create the soup base.
 |
| Acorn Squash Soup with Ginger |
Recipe (Ingredients)
Yields: 6 servings
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth
Chopped fresh parsley
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Prosciutto-Wrapped Chicken with Ricotta and Sage served with Lemon Roasted Beurre Blanc sauce and Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Recipe (Ingredients)
Yields: 4 servings
2 large chicken breasts
8 thin slices of prosciutto
8 fresh sage leaves
5-6 tablespoons ricotta cheese
To taste, kosher salt and cracked black pepper
As needed, oil for pan-searing
Lemon Roasted Garlic Beurre Blanc
Recipe (Ingredients)
Yields: 1 serving
16 garlic cloves
1 cup white wine
2 lemons, juiced
1 lemon, zested
2 tablespoons heavy cream
3 shallots; finely diced
1/2 pounds butter cut into small pieces
salt & pepper, to taste
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Recipe (Ingredients)
Yields: 4 servings
For the roasted pumpkin and vegetables:
3 cups fresh pumpkin, cut into 1-inch pieces
2 cups fresh sweet red bell pepper, cut into 1 inch pieces
2 cups fresh zucchini, cut into 1-inch pieces
1/4 cup olive oil, divided
2 garlic cloves, minced
salt and pepper, to taste
*Chef's note: It is important to cut the veggies about the same size so they roast evenly.
For the polenta:
4 cups water
2 teaspoons salt
2 tablespoons butter
1 cup polenta or course ground cornmeal
2 cups half and half
1/4 cup grated Parmesan Reggiano
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
This dish was everything- herbaceous, acidic, earthy, creamy, tender, cheesy! Try it at home!
Pear and Fig Cobbler with Creme Fraiche or Simple Vanilla Ice Cream
I am not much of a dessert girl, but I can truly appreciate one that is not too sweet or heavy. This pear and fig cobbler was just that!
Recipe (Ingredients)
Yield: 8 servings
1 cup dried California figs; stemmed and quartered)
2 cups boiling water
3 pears; peeled, cored, and thickly sliced
2/3 cup sugar, divided
2 tablespoons unsalted butter, melted
1 cup flour, divided
1/2 teaspoon ground cinnamon, divided
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
3 cups low-fat vanilla frozen yogurt
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Creme Fraiche Ice Cream
Recipe (Ingredients)
Yield: 1 quart of ice cream
3 cups half and half
1 cup heavy cream
1 1/4 cups granulated sugar
12 large egg yolks
2 teaspoons kosher salt
2 teaspoons vanilla extract
1 cup creme fraiche (added half way during the ice cream maker process)
For directions on exact preparation, please email me at: anmldoc2006@gmail.com
Head up to Stonewall Kitchen soon. You will not be disappointed!
Also check out Blog Better Boston for upcoming events and blogger content.
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