Father’s Day is just around the corner and we’ve planned a special class specifically for him to enjoy. Please come to our cottage this Saturday, June 14th at 10am for our Father’s Day Favorite Food class. We’ll be making delicious Sliders (and discuss grinding your own beef for optimum flavor), Crispy Oven Fries, and then for dessert have the amazing and delicious Key Lime Icebox Cake! Make your reservation now, bring Dad or grand-dad… or just come because you’re hungry!
We have been so busy at the cottage with a few major construction projects and we have been busy, busy, busy with our first week of summer camp! If you know of anyone (of any age) that might like to attend to learn more about food and enjoy eating it with us please share our information and have them give us a call. We still have room in several of our later weeks- we are even doing a week of Gluten Free cooking!
Our summer calendar is full of many flavorful opportunities to learn to cook a wide array of dishes. Please keep an eye on our Reserve a Class page as this is where we will post any available classes just as soon as we schedule them. Some of our requested classes are filling quite quickly so please don’t delay if you see a menu that you want to come to the cottage and enjoy!
If you happen to pick up the June-July 2014 issue of Tallahassee Woman Magazine… you might notice a little article written by Chef Jessica on the subject of iced tea on pages 48 and 49. They also have a video on their website that they shot with her about making and serving better iced tea.
If by chance you attended the Organic Americana event last Saturday at the Monticello Opera House then you may have seen Madeline and I with our friend Rich Pouncy of Bumpy Road Farm. We think Rich has the best grits around; especially since they are organic and from heirloom corn. As promised, here is the recipe for creamy delicious grits, like the ones we were serving:
Bumpy Road Farm Grits
3 cups water (or more if desired)
1 cup stone ground Bumpy Road Grits
1 cup organic whole milk
1 tsp seasoning of choice- we use my “KitchenAble Seasoning”
4 TBSP organic butter (or desired amount)
In a large pot bring water to boil, whisk in grits and reduce heat to simmer. Stir in milk and continue to stir every few minutes to prevent sticking. After grits have cooked 20 minutes add seasoning, and butter; continue to cook until grits are desired consistency and texture. If you prefer more soupy grits you can add more water. I usually use the 1-2-1 blend of Bumpy Road Grits, I add about 4 cups of water, and I like to cook them for 45 minutes or more so they get very soft. These are also EXCELLENT in the slow cooker or Crock Pot. Place everything in a well-oiled slow cooker and cook on high overnight or at least 6 hours- turn them down when they are as soft as you like. If you prefer you can also substitute another milk: goat milk, rice milk, and coconut milk are all very delicious alternatives.
We have been so busy at the cottage! In addition to everything we are “cooking up” we are also tearing down and building a few things. You won’t believe what all we’ve done!! Hopefully soon you’ll come to a class and see it in person!
As a new business we’d like to take a moment to really thank you for sharing your time with us. Your attention is of great value- thank you for reading this and for coming to our classes. Please help us grow by sharing our information through social media, telling your friends about us, and sending us am email when you have an idea that might help us do our job better.
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