Ammonoosuc Inn & Restaurant

Cooking “INN” Style Culinary Classes

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 [...]

Chef Melanie’s Weekly Recipe: Asian Salmon

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)
[...]

Chef Melanie’s Weekly Recipe: Marinated Mushrooms

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 [...]

Chef Melanie’s Weekly Recipe: Spicy Smoky Potato Croquettes

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 [...]

Chef Melanie’s Weekly Recipe: French Apple Beignets

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 [...]

Chef Melanie’s Weekly Recipe: French Onion Soup

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 [...]

Chef Melanie’s Weekly Recipe: Shrimp Quesadillas

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 [...]

Chef Melanie’s Weekly Recipe: Carrot Chive Soup

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 [...]

Chef Melanie’s Weekly Recipe: Spanish Style Mussels

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 [...]

Chef Melanie’s Weekly Recipe: Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies:
6 oz. Brown Sugar
9 oz. Granulated Sugar
12 oz Butter (3 sticks)
1 teaspoon Vanilla
2 large eggs
Pinch of salt
2 Teaspoons Baking Soda
1 Lb. All purpose Flour
1 Lb. Chocolate Chips
1.       Cream butter and sugars until light and fluffy.
2.       Sift dry ingredients in separate bowl
3.       Add eggs one at a time to butter mixture
4.       Mix in [...]