Tuesday, May 22, 2012

Blackberry Farm - Lessons Learned

 Chef Busby in the Demonstration kitchen at Blackberry Farm

 Freshly made Ricotta Cheese drizzled on fresh garden greens, served with a potato rosti wedge.

One of the fun things about going to Blackberry Farm is taking a cooking class.Ingredients are simple, fresh and organic.   Chef Dustin Busby taught us how to make fresh ricotta cheese and serve it on a bed of greens, accompanied by  Potato Rosti .  Last night I decided to try the meal at home and the potato cake came out perfect.  Using a  mandolin fitted with a fine tooth attachment, slice 2 Idaho potatoes into match sticks.  Place in a bowl and cover with water.  Drain well,  using a towel to get out as much moisture as possible. Heat a black iron skillet to hot and pour  1 tablespoon grapeseed  oil on the bottom to coat pan.  When oil is hot - turns a shimmery tone - add the potatoes. Completely cover the bottom of the pan and gently flatten center with a spatula to form the sides.  Cook for 5 minutes- do not disturb.  When brown on bottom, flip over and cook the other side for 5 minutes or until brown.  Remove from black iron skillet and place on a baking rack.  Bake in a preheated 350 degree oven for about 30 minutes. Serve immediately, by slicing into wedges and drizzling with your favorite cheese.  In class we used the fresh made ricotta, but last night I smeared it with a soft ripened French cheese.  It's a yummy alternative to bread as an accompaniment to a salad and adds a crunchy, satisfying taste to the meal.

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