We like to call what we do a cooking experience because it's more laid back than a formal cooking class, but just as informative. Our classes get everyone involved with the learning and cooking process. It's also more than just coming together to prepare a meal- we focus on the whole farm cooking experience by using produce from our gardens and orchards, milk from our goats, eggs from our chickens and other locally grown or made artisan products.
Here are some photos of our most recent class!
First our guests come to the garden to pick fresh veggies and herbs, then its back inside the Red Barn Kitchen to enjoy some local wine and prep. Tamera instructs the class while each guest gets their own recipe booklet, knife, cutting board and apron. Then we go to work!
When all the cooking is finished, it's time to eat! With this beautiful warm weather we are having, the evening air was perfect for a patio dinner.
Here's a sneak peak recipe of what we are cooking up in the Red barn kitchen!
Buttermilk brined roasted chicken
· 2 cups buttermilk
· 5 garlic cloves, peeled and smashed
· 1 tablespoon table salt
· 1 tablespoon granulated sugar
· 1 1/2 teaspoons paprika, plus extra for sprinkling
· Lots of freshly ground black pepper
· 2 1/2 to 3 pounds chicken parts
· Drizzle of olive oil
· Flaked or coarse sea salt, to finish
1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
2. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
3. When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil.
4. Remove chicken from buttermilk brine and arrange in dish.
5. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
6. Roast until brown and a bit scorched in spots. Serve immediately.
Served with Feta Salsa
· 1/2 pound feta (cow’s milk)
· 2/3 cup sundried tomatoes in oil
· 1/2 cup pitted Kalamata olives
· thyme and basil
· 3 tablespoons flat-leaf parsley
· 2 scallions
· 1/4 cup olive oil
1. Crumble the feta into a bowl.
2. Chop the tomatoes and olives, thyme, basil and parsley and thinly slice the scallions.
3. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste.