The Silo at Hunt Hill Farm

Custom cooking classes, shopping, tasting, museum tours, slide shows, and gallery talks are among the offerings for groups and tours visiting Hunt Hill Farm. Located in the Litchfield Hills of western Connecticut, Hunt Hill Farm has been the location of the Silo since 1972 - a combination cooking school, art gallery, and gourmet kitchenware/food store. Now operating under the auspices of the Hunt Hill Farm Trust as a non-profit organization for preservation, the farm is also host to the Skitch Henderson Museum and Hunt Hill Farm Land Preserve.

Events at the Silo

From corporate team-building classes, bridal and baby showers, and private functions to meetings, bus tours, and birthday classes – for children and adults - we’ve done it all! Let our experienced staff work with you on creating the perfect event here at our one-of-a-kind location.

To set up an event at the Silo, please, contact
.(JavaScript must be enabled to view this email address) at (860) 355-0300.

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Latest from HHF

Suvir Saran’s

Roasted Baby Potatoes with Southern Indian Spices

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On June 19th and 20th 2010
Suvir Saran
will be at the Silo Cooking School.

¼ C canola oil plus extra for greasing baking dish
3 pounds baby red potatoes, rinsed and halved
20 curry leaves (optional)
6 dried red chilies
2 tsp mustard seeds
1 ½ tsp cumin seeds
A 1” piece of fresh ginger, peeled and finely minced
3 garlic cloves, peeled and finely minced
½ jalapeno, finely chopped
1 T kosher salt
½ C chopped fresh cilantro leaves
½ C fresh chopped mint leaves
1 lime, half juiced and the other half cut into wedges for serving
¼ tsp cayenne pepper

Preheat oven to 400 degrees. Grease a large deep baking dish with one oil and add the potatoes. Set aside.

Heat oil with curry leaves (if using), chilies, mustard seeds, and cumin seeds in a large skillet until mustard seeds start to pop, about 1 ½ minutes.

Stir in ginger, garlic, and jalapeno and cook, stirring often, until garlic is fragrant, about 1 minute.
Add the turmeric and salt and cook for another minute. Pour spices over potatoes and stir to coat well.

Bake potatoes until tender and browned, about 25-40mts, stirring every 10 minutes.

Remove from oven and stir in cilantro, mint, lime juice and cayenne. Serve w/ lime wedges

(serves 8)
from “American Masala”

Click to print and enjoy this recipe!