Feb
25
2010
To Sign up for Classes - Click Here
Explore the nuances of classical French culinary basics from Chef and owner Karen Melanie, a graduate of the French Culinary Institute and the Pastry Arts Center
**Please note that our culinary classes are not demos, but actual hands-on inclusive of all necessary prep work. Basic knife skills would be helpful, but not mandatory. Classes are always limited to 8 people per 2 1/2-hour session in order to ensure that you have Chef Melanie’s undivided attention
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Our classes are limited to 8 people, in order to keep a relaxed and informal atmosphere. Classes run 6:00-8:30pm. This is a hand on class with food and wine tastings included. Price per class is $75.00
Classes Starting in April:
- 4/5/2010 - Everything Chicken(sold out)
- 4/19/2010 - French Bistro
- 5/3/2010 - Mexican Fiesta
- 5/17/2010 - Just Desserts
- 6/7/2010 - Baking 101
Full details and agenda to follow shortly
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Cancellation policy
In order to keep our classes comfortable and to preserve our chef to student ratio we must impose a cancellation policy. We appreciate your cooperation and understanding.
A one-week notice is required for cancellation of any class. If you do not cancel by telephone at least 1 week in advance of your scheduled class, we will charge your credit card in full for the class. Please feel free to send a friend in your place.
To Sign up for Classes - Click Here
Feb
24
2010
Asian Salmon
(Serves 4)
- 4 - 6 oz. Boneless Skinless Salmon Fillets
- 1 1/2 Cups Sliced Shiitake Mushrooms (stems discarded)
- ½ Cup Sliced Red Bell Peppers
- 1 Cup Sliced Green Onions
- ½ Cup Sliced Water Chestnuts
- 2 Tablespoons Sesame Oil
- ¼ Cup Soy Sauce (low sodium if desired)
- ½ Cup Sake (white wine may be substituted)
- 1 Tablespoon Honey
- 1 Tablespoon Grated Fresh Ginger
- 1 Tablespoon Grated Lime Zest (green part only)
1. Pre heat oven 375 degrees
2. Slice onions, peppers , mushrooms & water chestnuts
3. In a bowl mix sesame oil, soy, sake, honey, ginger & lime until blended
4. Place the salmon fillets in a baking pan. Top with sliced vegetables. Pour liquid ingredients over the top of the salmon & vegetables.
5. Cover pan with aluminum foil and bake in oven 20-25 minutes. Serve with your favorite rice. Use the pan juices over rice.
For a more intense flavor pour liquids over salmon and refrigerate for 1 hour before baking.
This is a low fat heart healthy recipe. Feel free to replace vegetables you prefer. The possibilities are endless. Bon Appétit
Feb
9
2010
Accommodations & Dining
June 4 - 20, 2010
Paying homage to the annual blossoming of this captivating wildflower, the Fields of Lupine Festival is a time honored regional event. The brilliant spikes of the lupine flower carpet local fields and pastures in a rolling sea of vibrant purples, pinks, blues and whites. The long-lasting blossoms attract equally dazzling butterflies and create a breathtaking floral display against the majestic backdrop of the Franconia, Presidential, and Kinsman Mountain ranges.
The Lupine Festival is a photographer’s paradise! Enjoy the endless photo opportunities and then enter your best photo in the annual Lupine Festival Photo Contest.
Every visitor is guaranteed abundant photo and recreational opportunities in the Northeast’s most spectacular mountain region. Our local greenhouses and businesses will be offering lupine plants and seeds so you to start your own field of lupine.
Retailers and restaurants will be offering promotions, discounts, entertainment, and refreshments.
The Fields of Lupine Program Tour Book acts as your admission ticket to many of the festival events and entitles you to many area business discounts and specials. It also includes a map of local Lupine fields, a day-by-day listing of all events and information about the area businesses and all they have to offer. 2010 Fields of Lupine TourBooks will be available May, 2010. The communities of Franconia, Easton, Sugar Hill, Bethlehem, Littleton and Lisbon join together to showcase this colorful pageant. Complementing the natural beauty of the floral show, the Fields of Lupine Festival offers:
2010 Schedule of Events
A daily schedule of events throughout the area from June 4 - 20 will be listed in the Lupine Tour Book- exciting features, Special Events, Sales at many businesses, museums and attractions such as the Sugar Hill Historical Museum, New England Ski Museum, Franconia Heritage Museum, Iron Mine Furnace, Robert Frost Home, and the Cannon Mountain Aerial Tramway. Open Air Market in Sugar Hill with feature concerts each weekend (see below), a list of Historic Inn Tours, and a scheduleof dates for walking path through a Lupine Field and/or horse drawn wagon rides. Weekend Dates to watch for:
June 5: 30th Annual Wildflower Festival at Rocks Estate
The Society for the Protection of New Hampshire Forests invites wildflower enthusiasts to kick off the annual Fields of Lupine Festival June 5th at the Rocks Estate. The day will mark the 30th Annual Wildflower Festival, with a full slate of fun activities planned at the turn-of-the-century Estate. From photography to crafts and floral identification to use as a food, wildflowers will be highlighted on this early summer day.
Several workshops and tours are planned to keep visitors engaged with all aspects of flowers from 10 a.m. until 4 p.m. Forest Society staff and volunteers will lead walks on the beautiful Mile Path, a hidden woodland trail from a bygone era. The Mile Path Walks are limited (only 20 per walk) and fill quickly, so reservations are strongly advised. The cost for the day-long Wildflower Festival is $10 for adults and $5 for children and covers all programs, including sampling the floral edibles.
June 5/6: Fields of Lupine Art Show
At the Sugar Hill Meeting House Exhibits, demonstrations and sale of art and crafts sponsored by the Ammonoosuc Arts Council. For more information, or to participate, contact The ARTS Gallery at 603-838-2300 or email theartsgallery@hotmail.com. 
Fields of Lupine Festival Concerts
Special entertainment and concerts for 2010 will be listed here as the artists are confirmed. 2009 delightful diversity of concerts includedThe Chris Côté Trio, The Parker Hill Road Band, Joseph Hansalik, an exceptional local favorite on keyboard, Back Shed String Band, Mountain Streams Music- Celtic Harp and Bagpipes at Adair Country Inn and Restaurant, Not The Best playing a a myriad of instruments, The Wicked Smart Horn Band (at the Gezebo on the Dow in Franconia) and an organ concert At St. Matthew’s Chapel in Sugar Hill by New Hampshire Executive Councilor Ray Burton. St. Matthew’s Chapel is the most-photographed chapel in New England becuase of its architech, history and scenic location on Route 117 in Sugar Hill.
Market Concerts are outdoors, lawn chairs are welcome. In case of rain, all concerts will be in the Sugar Hill Meetinghouse. For more information regarding participation or support of thr month-long events, contact Brenda Aldrich at 603.823.8000.
Visit this page often for updates on the 2010 Fields of Lupine Festival!
Feb
6
2010
Marinated Mushrooms:
- 4 cups (8 oz) mushrooms, wiped clean and quartered
- 4 cloves garlic minced
- 1/4 cup tablespoons white wine
- 2 tablespoons lemon juice
- 1 teaspoon dried herbs de Provence
- 1/4 cup olive oil
- Salt and pepper, to taste
- 2 tablespoons chopped parsley
Preparation:
1. Heat the oil in a skillet and add the mushrooms over high heat for about 2 minutes, stirring constantly.
2. Lower the heat to medium and add the garlic, white wine, lemon juice, herbs, salt and pepper.
3. Cook for about 5 minutes or until the garlic and mushrooms have softened.
4. Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
Feb
6
2010
- 3 russet potatoes (about 1 1/2 pounds)
- 1 tablespoon salt
- 4 green onions chopped
- ½ cup chopped chorizo (Spanish style pre-cooked)
- 1 tsp chipotle peppers in adobo, chopped
- 1 tablespoon chopped cilantro
- ¼ cup grated parmesan cheese
- 4 large eggs
- Freshly ground pepper and salt to taste
- 13/4 cups all-purpose flour
- 1 cup panko or plain bread crumbs
- About 4 cups vegetable oil, for frying
1. Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
2. Add onions, cilantro, chorizo, chipotle and cheese to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
3. Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For e
ach croquette, scoop out tablespoons potato mixture, and then shape into an oval.
4. Dredge in flour, coat with egg, and then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover and refrigerate.
5. In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes.
6. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with sour cream.
Feb
6
2010
For the Apples:
- 4 medium apples - peeled & cored
- 2 tbsp sugar
- ½ tsp cinnamon
- ¼ cup Calvados or Brandy
For the Batter:
- 1 cup [120 g] flour
- 1 tbsp butter, melted
- ¼ tsp. salt
- ¼ oz. yeast
- 1/4 cup beer
- ¼ cup Apple Cider
- 1/4 cup milk
- 3 egg whites
2 tbsp sugar & 1 tsp cinnamon for dusting
1. Peel and core the apples. Slice them into 1/2 inch rounds.
2. Lay them in a bowl, and sprinkle the sugar, cinnamon and calvados.
Leave them to macerate, covered, for at least an hour.
3. In a large bowl, sift together the flour, yeast, and salt.
4. Make a well and add the milk and melted butter, mix, and then add the beer and cider..
Let this batter rest for about half an hour.
5. Just before you are ready to fry the apples, beat the egg whites to stiff peaks, and fold them into the batter.
6. Heat the oil [about 3 cups] to 355 degrees. Coat the apples with the batter, and fry them until golden brown.
7. Once all the rounds are fried, combine the sugar and cinnamon, and dust over the tops, generously.
Serve immediately, with a side of ice cream.
Feb
1
2010
French Onion Soup
Serves 4
5 large Onions (thinly sliced)
2 Thyme sprigs
¼ cup olive oil
2 tablespoons butter
1 cup white wine
6 cups Beef Stock (chicken stock or water may be substituted)
½ cup Cognac
Salt & Pepper to taste
½ cup grated gruyere cheese
Crusty bread sliced in rounds
1. Remove peel and finely slice into half moon shapes.
2. In a large skillet on medium low heat add butter and oil. Once butter has melted add the onions and sprinkle with a little salt.
3. Sweat onions down for 15 to 20 minutes, stirring occasionally until onions are dark golden brown and reduced to approximately 2 cups. This should take about 45 minutes . Do not worry about burning.
4.Add wine to the onions and turn heat to high, reducing the wine to a syrup consistency. Add chicken broth, and thyme. Reduce heat and simmer 15 to 20 minutes then add the cognac.
5. Check seasoning and add additional salt and pepper
5. Place oven rack in top 1/3 of oven and heat broiler.
6. Cut country bread in rounds. Place the slices on a baking sheet and place under broiler for 1 minute to lightly toast.
7. ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Jan
27
2010
Shrimp Quesadillas
Serves 4
8 - 6 inch round flour tortillas
¼ lb. Shrimp peeled & deveined
1 cup shredded pepper jack cheese
4 green onions chopped
1 tablespoon chopped cilantro
1 chopped chipotle pepper in adobo
1 plum tomato chopped
4 tablespoons vegetable oil
salt & pepper
½ cup sour cream for dipping.
1. Heat a sauté pan with 2 tablespoons of the oil on medium heat. Season shrimp with salt & pepper. When oil is shimmering add the shrimp and cook until pink and slightly opaque (appx 3-4 mins.)
2. Remove from pan and set aside to cool. In a bowl combine the cheese, onion, cilantro, chipotle & tomato. When shrimp is cooled chop and add to the cheese mixture. Mix until blended.
3. Heat a nonstick skillet on medium heat. Lay out four tortillas and top with an even amount of mixture to cover all four tortillas. Top each with a remaining tortilla and press down to slightly flatten.
4. Brush top of tortilla with a bit of the remaining vegetable oil. Place quesadilla oil side down in pan and brush the other side. Cook until golden brown and flip the cook other side. Place cooked quesadillas in a warm 275 oven while cooking the others.
5. Cut quesadillas in wedges and serve with sour cream.
Jan
24
2010
Carrot Chive Soup
Serves 4
1 lb. carrots
1/2 cup chopped onion
1/4 cup chopped leeks (white part only) washed
2 Tablespoons. butter + 1 tablespoon olive oil (for sautéing vegetables)
¼ cup rice
1 quart chicken stock
½ cup heavy cream
2 Tablespoons. chopped chives
1. Peel and chop carrots, onion & Leeks.
2. Heat a pot on medium heat. Add butter & oil, then the carrots, onions & leeks. Cook vegetables until tender but not browned.
3. Add the chicken stock and rice. Season with salt and pepper.
4. Cover pot and cook on low to medium heat until rice is cooked. Stir from time to time so vegetables do not stick to the bottom.
5. When rice is cooked puree soup in a blender and return to pot. Bring cream to a simmer in a separate pot, and then add it to the soup.
6. Stir soup and add chives. Check for seasoning and add a little extra chicken stock if soup is too thick.
7. For extra richness whisk in an additional tablespoon of butter right before serving.
Great with crusty bread!!
Jan
20
2010
Mussel’s Spanish style
Serves 2
2 ½ lbs. Cultivated Mussels (ex. Prince Edward Island). Cleaned
4 cloves garlic thinly sliced
¼ cup olive oil
1 link Spanish chorizo diced
½ Cup White Wine
¼ cup Chicken Stock
¼ cup fresh cilantro (chopped)
2 plum tomatoes chopped
Salt & Pepper to taste
Juice from ½ of a lime
1. Clean mussels in cool water and remove any beards that are attached.
2. In a large sauté pan heat oil on med high heat.
3. Add garlic and cook until light brown, then add chorizo.
4. When chorizo has a bit of color add the mussels, wine, stock salt and pepper.
5. Cover and steam mussels until they have popped opened. Discard any mussels that do not open during cooking.
6. Remove mussels to a large serving bowl.
7. Bring pan juices to a boil and add the lime juice, chopped tomato and cilantro.
8. Pour over the mussels and serve.
These are best served with some nice crusty bread for dipping.
Ammonoosuc Inn News
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