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Private Cooking Class, Birthday Celebration  9/3/16

Hi Carolyn! Thanks so much again for the wonderful class on Saturday! Everyone really had a great time and said that you are a terrific teacher! It was great working with you and I look forward to seeing you again! Best, Susan

 

Northshore Magazine, September, 2016 Issue

Thanks Northshore Magazine for joining us for a super-fun evening of cooking at Appleton Farms, and featuring us in the Back-To-School Issue!  View digital edition here:

http://viewer.zmags.com/publication/536abb69#/536abb69/190

Perfect summer dinner, local food, 5 ingredients or less

Chopped Salad with farmer Marlene’s delicious cukes, Summer Squash with Garlic Scape Pesto (and seared sea scallops), morning picked raspberries with whipped cream

Fun night of cooking with Northshore Magazine & Friends!

We had a wonderful time in the kitchen with some of the team from Northshore Magazine, Karen of Salem Food Tours, and other special friends while preparing a farm-fresh summer menu at Appleton Farms in Ipswich!

     

Garden Sring Rolls, Sweet & Sour Maple Dipping Sauce

Cooking @ Appleton Farms, June 2016

~Farm Chef, Carolyn Grieco is the perfect Chef to showcase Appleton Farms fresh ingredients in her recipes. I have attended several of her classes at Appleton’s and thoroughly enjoyed not only the cooking classes but also the most recent demonstration!

~We love Farm Cooking with Carolyn! She breaks down the projects into small understandable bites, so you can easily go home and make all the dishes for yourself.

 

Carolyn – We had such a good time yesterday!  Thank you for making the evening memorable.  What a great way to celebrate our big anniversary.  I shall treasure my recipe book, and look forward to trying some of the dishes on my own.  I also look forward to returning to Appleton Farms for another adventure.   K.B. – June, 2016

Thank you, hands down this was my best birthday event ever. Had so much fun and so did all my guests, young and older..
Lori  – June, 2016

2016 “Flavors of the Farm” Event at Appleton Farms, Ipswich

We collaborated with the farmers and vintners for another fantastic ‘Flavors’ event this season!  This culinary farm tour, cooking demonstration and wine pairing dinner was created around the farm harvest and locally crafted wines, each course truly representing the flavors of this working farmstead in New England!

* All produce, cheese & dairy, and grass-fed beef from Appleton Farms, Ipswich

* Wines from Willow Spring Vineyards, Haverhill, MA, Mill River Winery, Rowley, MA, and Russell Orchards, Ipswich, MA

This recipe celebrates local farmstead dairy….love those Jersey cows!

Recipe…..

Yield: 6 servings

Ingredients:

3 whole Appleton Farms eggs, plus 2 yolks

½ tsp. kosher salt

Generous pinch black pepper

2 c. Appleton Farms heavy cream

1 c. shredded Appleton Farms Goodhue Cheese (or Gruyere)

½ c. parmesan cheese

3 Tbl. chopped fresh herbs (such as chives, parsley, basil, tarragon)

6 radish, thinly sliced

1 bunch arugula

Extra-virgin olive oil

Fresh lemon juice

Preheat oven to 300.  Whisk together the whole eggs, egg yolks, salt, and pepper in a medium bowl until well blended.  Add the cream and blend thoroughly before whisking in both cheeses and chopped fresh herbs.

Divide the mixture evenly between 6 ramekins or custard cups (approx. 8 oz. capacity), and place the ramekins in a deep baking pan spaced apart.  Carefully pour boiling water into the pan up to one inch to the top of ramekins.  Bake for

30-34 minutes or until the mixture is just barely set in the center (a small amount of movement is ok).  Remove from the oven and carefully transfer dishes from the water bath.

Combine the arugula and radish in a small bowl, season lightly with salt and pepper and toss gently with olive oil and a few drops of lemon juice to taste.  Serve alongside individual custards.

 Note:  Custards can be served warm, at room temperature, or chilled, and can be baked one day in advance and refrigerated overnight.  If reheating, place the custards in a boiling-water bath on the counter and let stand for 15-20 minutes or until slightly warmed in the center (using a paring knife to test temperature).

 

 

 

Northshore Magazine Feature, Restaurant Issue, July 2016

Thank you Northshore Magazine for including us in this special issue highlighting four local chefs……truly honored!  I absolutely love what I do and am so fortunate to connect with such wonderful local farms, food, and people!   !Carolyn

http://viewer.zmags.com/publication/d128dc2b#/d128dc2b/114