The Silo Cooking School at Hunt Hill Farm

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Our impressive roster of instructors at the Silo Cooking School has included

  • Master Chef Jaques Pepin
  • Bravo TV’s Top Chef Master Suvir Saran
  • PBS’s Sara Moulton
  • Rick Rodgers
  • Daniel Rosati, and
  • Silo Cooking School Assistant Director Nancy Stuart.


  • They follow in the foosteps of Rachel Ray, Giuliano Bugialli, Martha Stewart, and the many others who have taught here.

    The first recreational cooking school in Connecticut, The Silo, nestled in a picturesque barn in the Litchfield Hills, was a gourmet getaway. It didn’t take long for this hidden gem to develop a devoted clientele of both amateur and budding professional chefs.

    No matter your cooking ability, come learn in our homey, relaxed kitchen, and enjoy the intimacy of the school and the beautiful farm.

    Custom Classes are available for any occasion! Click here to learn more.

    Check out our current class schedule by scrolling below. You may also call to check availability and enroll at (860) 355-0300.

    In order to ensure enrollment, payment must be made at time of registration.  Refund or transfer available up to 14 days before each class.  No refund or transfer thereafter.  This cancellation policy also applies to those using gift certificates to purchase classes. No exceptions.

    If using a gift certificate, please call us at (860) 355-0300.

We’re CT’s Best!

Named Best Cooking School by Connecticut Magazine. Here's what they say:
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“Cooking classes seem to be a dime a dozen these days, but really good, inspiring classes are something else again.

You’ll find the best cooking instruction far and away at The Silo Cooking School, just one reason to visit the Henderson Cultural Center at Hunt Hill Farm.

It may call itself a recreational cooking school, but Silo’s classes are taught by some of the most revered names in the food world. Instructors have included Jacques Pepin, Sara Moulton, Giuliano Bugialli and Martha Stewart.

Pack all this talent into a relaxed atmosphere in a picturesque barn and . . . we give it four stars.”

 

MM F, G Meatless Mondays

Mondays, Oct. 20, and Nov. 3, 6 to 9 p.m.

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Join the Silo on Monday evenings with Chef Anne Gallagher and go meatless! As the start of the week, Monday holds a unique opportunity. It’s the perfect time to take a look at the past 7 days, think about the behaviors we’d like to improve upon and reset our routine.
In fact, research has shown that Monday is the day we are most likely to start new and lasting healthy habits.

That’s the notion behind Silo Meatless Monday: start each week with healthy intentions and you’re more likely to stick with them. And if you fall off the wagon one week, you always have another chance to go meatless at our next class.

Oct. 20 - F.  On the Side
Japanese Stir Fry with Burdock, Carrot ,and Arame topped with Sesame Seeds and Sea Salt
Pan Fried Polenta with Spicy Tomato Sauce
Eggplant Chard Mushrooms
Plus learn how to make perfect rice and quinoa.

Nov. 3 - G.  Sweet Endings
Topped Lightly Stewed Fruit
Jam Dot Cookies
Chocolate Cake with Chocolate Ganache
(vegan and gluten-free)

Registration required. Each session is $60 per person or sign up for both for $110.  Sparkling and ice water provided. 

MM F Meatless Mondays
On the Side
Monday, October 20, 6 to 9 p.m.
$60. per person.
# of students:
 
MM G Meatless Mondays
Sweet Endings
Monday, November 3, 6 to 9:00 p.m.
$60. per person.
# of students:
 
MM F, G Meatless Mondays
Two Class Series
$165. per person.
# of students:
 

14-0913a Baking for the Fall

Saturday, September 13, 11:00 a.m. to 2:00 p.m.

with Chef Jessie Riley and Kathryn Gordon
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Join Chefs Kathryn Gordon and Jessie Riley to enjoy the bounty of the fall harvest.  Fundamentals of baking will be discussed as we roll doughs, cream batters, whip meringues, and make classic pastry sauces.  All items will be baked together as a group and enjoyed over a steaming hot cup of home made chai tea. 

Menu:

  • Pumpkin Spice French Macarons
  • Honey Apple Tart Tatin with Cardamon Creme Anglaise
  • 5 Spice Brown Butter Sablee Cookies with Ginger-Ganache Dipping Sauce
  • Cinnamon Apple Butter to slather on Pumpkin Tea Bread

Full Participation

$90 per person. # of students:
 

14-0913b Love those Tapas

Saturday, September 13, 6:30 p.m. to 9:30 p.m.

with Chef Jessie Riley and Kathryn Gordon
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Join Chefs Jessie Riley and Kathryn Gordon as they introduce you some delicious tapas from Spain.  Inspired by her extensive stays in Barcelona, Jessie will share her recipes of easy-to-prepare Spanish tapas.  After cooking, we will all enjoy a meal with a glass of sangria. 

Menu:

  • Egg and Potato Tortilla Espagnol
  • White Gazpacho
  • Ensalata Russa
  • Sauteed Chorizo and Garlic Shrimp
  • Meatballs
  • Galician Style Grilled Octopus with Smoky Paprika
  • Eggplant Crostini
  • Marinated Olives with Almonds
  • Flan

Full participation.

 

$90 per person. 2-3 Spots Left as of 8-29-14 # of students:
 

14-0927a Classic Thai Home Cooking

Saturday, September 27, 11:00 a.m. to 2:00 p.m.

with Chef Daniel Rosati
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Menu:

  • Thai Pork & Crab Shumai with Sweet Chili Dipping Sauce
  • Mussels Steamed in Thai Basil Sauce
  • Chicken, Eggplant & Bamboo Shoots in Red Curry Sauce
  • Shrimp & Scallops with Snow Peas & Lemon Grass
  • Thai White Fried Jasmine Rice
  • Green Papaya & Mango Salad
  • Crispy Banana Wontons

Full Participation

$90 per person. # of students:
 

14-0927b “I’ll STEAK Manhattan”

Saturday, September 27, 6:00 p.m. to 9:00 p.m.

with Chef Daniel Rosati
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Menu:

  • Clams Casino
  • Sweet Onion & Beefsteak Tomato Tower with “Famous” NY Steakhouse Sauce
  • Pepper Crusted Hanger Steak with Port Wine Shallot Sauce
  • Truffled Hash Browned Potatoes
  • Classic Chopped Salad with Buttermilk Roquefort Dressing
  • Baked Alaska


Full participation.

$90 per person. # of students:
 

14-0928a Home Canning Workshop

Sunday, September 28, 10:30 a.m to 2:00 p.m.

with Chef Daniel Rosati
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Menu:

  • Italian Caponata
  • Dad’s Dishwasher Pickles
  • Venetian White Peach Bellini Mix
  • Jalapeno & Sweet Pepper Jelly
  • Neapolitan Summer Tomatoes
  • Strawberry Rhubarb Jam
  • Blueberry Lemon Compote

Full Participation

$90 per person. # of students:
 

14-1013a Columbus Day Celebration

Monday, October 13th, 9:30 a.m. to 12:30pm

with Chef Anne Gallagher
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Enjoy this typically Italian menu in celebration of Columbus Day and the Italian navigator Christopher Columbus!

Menu:

  • Homemade Fettuccini Alfredo
  • Meatballs and Gravy
  • Caesar Salad
  • Mini Pizza
  • Gelata
  • Biscotti

Ages 6-10. $45 per child.  (Full participation.)

$45.00 per person # of students:
 

14-1013b Columbus Day Celebration

Monday, October 13th, 2 p.m to 5 p.m

with Chef Anne Gallagher
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Enjoy this typically Italian menu in celebration of Columbus Day and the Italian navigator Christopher Columbus!

Menu:

  • Grilled Mini Pizza
  • Stuffed Ravioli
  • Chicken Parmesan
  • Salad
  • Gelato and Pannacotta


Ages 11-15. $50 per child.  (Full participation.)

 

$50.00 per person # of students:
 

14-1025b Journey to India

Saturday, October 25, 6 to 9 p.m.

With Chef Amanda Cushman

Menu:

  • Fish Curry in Spicy Tamarind Sauce (Southern India)
  • Dahl with Spice Infused Ghee
  • Basmati Rice Pilaf
  • Hot Green Chilies in Almond Coconut Sauce (Southern)
  • Green Beans with Spices and Coconut (South)

Full Participation

 

$90. per person. # of students:
 

14-1026a Asian Favorites

Sunday, October 26, 11:00 a.m. to 2:00 p.m.

With Chef Amanda Cushman

Menu:

  • Grilled 5 Spice Chicken
  • Summer Rolls with Shrimp and Avocado
  • Grilled Pork Skewers with Lemongrass
  • Rice Noodles with Cilantro
  • Peanuts and Lime
  • Banana Fritters with Rum Flambé

Full Participation

 

$90. per person. # of students:
 

14-1101b A Grecian Epicurean Adventure

Saturday, November 1, 6:30 p.m. to 9:30 p.m.

with Chef Rea Varveris
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Enjoy Traditional Greek dishes like Chicken Souvlaki and Moussaka – as you submerse yourself in this cultural epicurean class.

  • Kaftes Piperies Dip: Muhammara
  • Kotopoulo Souvlaki: Chicken Kebab
  • Moussaka: layers of sautéed eggplant slices; a middle layer of cooked ground meat sauce and a top layer of béchamel sauce and grated Greek cheeses
  • Fassolakia Freska: Fresh green beans stewed in tomato sauce
  • Glystrida Salata me Psito Haloumi/Sika/Rodi : Purslane and Arugula Salad with grilled Halloumi, Fresh Figs, Nuts, Pomegranate Seeds and Honey Lemon Vinaigrette
  • Melitzanotyropita me sfoliata: Eggplant Cheese Pie, in Ready Greek Puff Pastry
  • Galaktopoureko: Custard Pie in Commercial Phyllo, drenched with a lemon and orange infused syrup

Full Participation

$90 per person. # of students:
 

14-1102a Greek Cypriot Vegetarian Mezze

Sunday, November 2, 11:00 a.m. to 2:00 p.m.

with Chef Rea Varveris
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  • Eliopsomo: CY Multigrain Crusty Bread with Cypriot Olives
  • Fava Dip: Creamy Fava Bean Dip
  • Revithokeftedes: Chick Peas Balls/patties/fritters, (Greek version of falafel)
  • Tomates & Piperies Yemistes me pourgouri: Tomatoes and Peppers Stuffed with Bulgur and fresh Herbs, Pine Nuts, Dried Apricots
  • Aginares me Arakas Lemonato: Artichoke Hearts and Peas in Lemon- Dilled sauce
  • Elliniki Salada: Greek Salad
  • Kolokythopita Glykia: Sweet Pumpkin Pie (Pumpkin Baklava made with commercial phyllo)

 

$90 per person. # of students:
 

14-1108a Southern Thanksgiving Dinner

Saturday, November 8, 11:00 a.m. to 2:30 p.m.

with Chef Daniel Rosati
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Menu:

  • Oyster Gratin Rockefeller
  • Gingered Carrot Soup with Spicy Cornbread Croutons
  • Applewood Smoked Boneless Butter & Herb Turkey
  • Corn Spoonbread
  • Bacon Braised Baby Spinach & Kale
  • Buttermilk Mashed Potatoes
  • Pumpkin Chiffon Pie with Pecan Praline

 
Full participation

$90 per person. # of students:
 

14-1108b Home for the Holidays

Saturday, November 8, 6:00 p.m. to 9:00 p.m.

with Chef Daniel Rosati
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Menu:

  • Autumn Salad with Pears, Roasted Beets & Chèvre
  • New England Seafood Chowder
  • Hazelnut Crusted Beef Tenderloin Roast
  • Chive Popovers
  • Roasted Asparagus with Parmesan Herb Bread Crumbs
  • Chocolate Soufflé Cakes


Full participation.

$90 per person. # of students:
 

14-1109a Great Desserts for Entertaining

Sunday, November 9, 10:30 a.m. to 2:00 p.m.

with Chef Daniel Rosati
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Menu:

  • Chocolate Raspberry Diamonds
  • Old English Sticky Toffee Pudding Cups
  • Lacy Chocolate Mousse “Florentine” Napoleon
  • Apricot Almond Pine Nut Torta
  • Gingerbread Biscotti


Full participation

$90 per person. # of students:
 

GB-14 Gingerbread!

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Assistant Cooking School Director Nancy Stuart returns with this long-standing Silo tradition!

Teams of three - parents and children, relatives and friends - create a beautiful gingerbread house to take home. Decorate with over 85 kinds of candy. Don't miss the FUN!

Please sign up early as these classes sell out very quickly. Full participation, class size limited.

Offered two ways. 

Traditional: Parents and children (ages 5 and up) team up to create their own beautiful gingerbread house from scratch to take home.

Already Standing: Great for those with less time and younger children. Your gingerbread house is already assembled and standing. All you do is decorate! 

(Note:  If you would like an Already Standing gingerbread house for any of our gingerbread classes, call the Cooking School with your request when you register so we may accommodate you.)

$85 per house for each parent/child or adult team. Maximum 3 people per team, no exceptions. 


CUSTOM CLASSES , PRIVATE GROUP CLASSES AND CORPORATE TEAM BUILDING CLASSES ARE AVAILABLE.  CALL (860) 355-0300 TO SCHEDULE.

GB 14-A Gingerbread House Class
Saturday, November 22, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-B Gingerbread House Class
Saturday, November 22, 2 to 6 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-C Gingerbread House Class
Sunday, November 23, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 13-D Gingerbread House Class
Friday, November 28, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-E Gingerbread House Class
Friday, November 28, 2 to 6 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 13-F Gingerbread House Class
Saturday, November 29, 9 a.m. to 1 p.m.
$85 per team. Register as one for each parent/child or adult team. Maximum 3 people per team.
# of Teams
 
GB 14-G Gingerbread House Class
Saturday, November 29, 2 to 6 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-H Gingerbread House Class
Sunday, November 30, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-I Gingerbread House Class
Sunday, November 30, 2 to 5 p.m.
ALREADY STANDING ONLY
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
# of Teams
 
GB 14-K Gingerbread House Class
Saturday, December 6, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-M Gingerbread House Class
Sunday, December 7, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-N Gingerbread House Class

b>ALREADY STANDING ONLY
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
# of Teams
 
GB 14-O Gingerbread House Class
Friday, December 12, 6 to 9 p.m.
ADULTS ONLY
$85 per team.
Register as one for each adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-P Gingerbread House Class
Saturday, December 13, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
Call ahead to request an Already Standing gingerbread house.
# of Teams
 
GB 14-Q Gingerbread House Class
Saturday, December 13, 2 to 6 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
# of Teams
 
GB 14-R Gingerbread House Class
Sunday, December 14, 9 a.m. to 1 p.m.
$85 per team.
Register as one for each parent/child or adult team. Maximum 3 people per team.
# of Teams
 

Custom Classes

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The Hunt Hill Farm location in beautiful Litchfield County, with its popular Silo Cooking School offers a unique and relaxed environment for your corporate function. As a special place in the country, many organizations from Connecticut and surrounding areas have enjoyed our full participation cooking classes which enhance teambuilding among employees.

A Custom Event at Hunt Hill Farm is one organized specifically for your team. The following is a summary of our most popular offerings. We urge you to visit and see for yourself what has become a most popular destination for one-day corporate retreats. Cooking classes are available in a variety of formats and menus are presented or arranged to meet your wishes and fit your budget.

Full Day Meeting and Cooking Class with Dinner- $165 per person

This full day function begins with a light continental breakfast, served buffet style, as attendees arrive. A catered lunch is arranged and served buffet style in the Cooking School.  Meetings may be held throughout the day either in the Gallery (depending on its availability) or in our Museum.  Beverages and snacks are provided in the afternoon. A three-hour custom, full participation cooking class is taught by a chef instructor. All cooking classes are held in our fully-stocked professional kitchen and grill area.  Classes run approximately three hours, depending on menu complexity.

Full Day Meeting and Cooking Class with Lunch - $140 per person

This full day function begins with a light continental breakfast upon attendees arrival, with meetings in the Gallery (depending on availability) or in the Museum. The custom cooking class is held midday and the lunch prepared is served at the end of class. The team continues their meetings for the remainder of the afternoon. Beverages and snacks are provided in the afternoon.

Custom Cooking Class as a Lunch or a Dinner- $110 per person

A three-hour custom, full participation cooking class is taught by a chef instructor. All cooking classes are held in our fully-stocked professional kitchen and grill area. Attendees may participate to the degree they are most comfortable. Classes may come in a menu style where the team breaks into smaller teams each responsible for a portion or the menu and helping other members with their portion to promote team-building skills. Attendees enjoy the full course lunch or dinner they prepared in a sit down lunch or dinner upon completion of the class.

PLEASE NOTE:  For an “Iron Chef” or “Chopped” Competitive Custom Cooking Class as a Lunch or a Dinner please add an additional $10 per person.  Participants work together in a competitive format, with prizes awarded to the winning team.

In all cases above, there is a 12 person minimum. A non-refundable 50% fee is due upon contract signing. The second half is due at the end of class. The Silo arranges the scheduling of the chef, all food and beverages for your event.  *Additional charges may apply.

 

 

Latest from HHF

Tuscan Flatbread with Anise & Grapes

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From Chef Daniel Rosati

2 ounces fresh yeast or 3 packages active dry yeast
2 cups warm water

1/2 cup olive oil
5 cups flour
1 teaspoon salt

3 tablespoons olive oil

2 ½ pounds red seedless grapes, stems removed
1 cup sugar
1 tablespoon Anise seed

Place the yeast and water in the bowl to a stand mixer. Whisk until well blended.

Add the 1/2 cup olive oil, flour and 1 teaspoon salt.

Attach dough hook and blend until a smooth dough is achieved.

Remove bowl from machine and cover with plastic wrap.  Let dough stand in a warm area of the kitchen until doubled in bulk.

Combine grapes, sugar and anise seed in a bowl, set aside until needed.

Lightly oil a 15” x 11” jellyroll pan with 3 tablespoons of olive oil. Turn dough out onto a lightly floured surface. Knead 3 or 4 turns. Divide dough into 2 equal pieces.

Roll 1 piece of dough just large enough to fit the pan, and pat the dough in the rest of the way to fill the pan completely. Sprinkle half of the grape mixture over the dough. Repeat with second piece of dough.

Cover lightly with plastic wrap. Place the dough in a warm area of the kitchen until doubled in size. Preheat oven to 350o.

Place dough in preheated oven and bake until golden. Serve warm.

Tyler Florence’s Apple Charlotte with Cinnamon Sabayon

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From The Food Network

Total Time: 50 min.
Yield: 4 individual cakes.
Level: Intermediate.

Ingredients

For the filling:
1/2 stick unsalted butter
4 medium Granny Smith apples
1 vanilla bean, split and scraped
1 lemon, juiced
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon

For the batter
2 large eggs
1/4 cup whole milk
2 tablespoons sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, for greasing ramekins
2 tablespoons sugar, for ramekins, plus extra for top
20 slices brioche bread, crust removed
Cinnamon sabayon, recipe follows

Directions

Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color.

In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined.

Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins.

Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise.

Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar.

Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon.

Cinnamon Sabayon
6 egg yolks
1/2 cup lightly packed light brown sugar
1/3 cup calvados or apple liqueur
1 teaspoon ground cinnamon
1 vanilla bean, split and scraped
Splash water
To make sabayon, combine ingredients in a large mixing bowl and set over a pot of boiling water on low heat, i.e. a double boiler. Whisk (you can use an electric whisk to make it easier) until the mixture becomes light and fluffy and the volume almost doubles.

We’re CT’s Best!

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Named Best Cooking School by Connecticut Magazine.  Here’s what they said:

“Cooking classes seem to be a dime a dozen these days, but really good, inspiring classes are something else again.

You’ll find the best cooking instruction far and away at The Silo Cooking School, just one reason to visit the Henderson Cultural Center at Hunt Hill Farm.

It may call itself a recreational cooking school, but Silo’s classes are taught by some of the most revered names in the food world. Instructors have included Jacques Pepin, Sara Moulton, Giuliano Bugialli and Martha Stewart.

Pack all this talent into a relaxed atmosphere in a picturesque barn and . . . we give it four stars.”

 

Sara Moulton-Inspired Start-of-Fall-Tart

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Serves 8

1/2 recipe Basic Pie Pastry Dough (recipe follows) or use store-bought pie shell instead of homemade dough. Just let it soften enough so you can ease it into the tart tin

3 large tomatoes, about 1 1/2 pounds, peeled and cut into 1/2-inch-thick slices-if you can still find yellow tomatoes, add them for color.
Kosher salt for sprinkling
¼ C pesto
1 C coarsely grated sharp white cheddar cheese
1/2 C fresh corn kernels
1/2 C butternut squash, sweet potato or regular potato, small dice, sautéed ahead
Butcher’s Best Broccoli-Rabe Sausage, cooked and sliced thinly
Lemon zest, optional
2 tablespoons mixed chopped fresh herbs (parsley, basil, oregano, thyme, rosemary)
2 tablespoons extra virgin olive oil
Additional kosher salt and freshly ground black pepper to taste

Roll the dough into a 1/8-inch-thick round on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom, cut off any excess dough from the edge, and prick the bottom lightly with a fork. Chill for 30 minutes.

Preheat the oven to 375ºF. Line the pastry shell with foil and fill with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes.

Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.

Turn up the oven to 400ºF. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread pesto over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in one overlapping layer.  Sprinkle with squash/potato and corn. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.

In a small bowl, stir together the parsley, basil, thyme, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.

Serve the pie hot or at room temperature. Great for a lunch or light dinner with a side salad.

Basic Pie Pastry Dough

Mix 2 cups all-purpose flour with 1 teaspoon table salt in bowl of food processor. Add 12 tablespoons or 1 1/2 sticks) chilled unsalted butter, cut into small pieces. Pulse once or twice to blend.

Add the butter and process until blended, about 20 seconds. Add 4 to 6 tablespoons ice-cold water to form a soft dough. Add another teaspoon of cold water if the dough appears to be too dry.

Turn out onto a floured work surface and work gently into a rough ball.

Wrap in plastic and refrigerate at least 1 hour. (The pastry dough can be made up to a day in advance or kept frozen for up to a month.) Makes enough for two 9-inch tart shells or a double crust.

Chilled Thai Carrot-Coconut Soup

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Chilled Thai Carrot-Coconut Soup
(serves 8)

1 onion, diced
2 cloves garlic, chopped
3 T peeled grated fresh ginger
1 stalk lemongrass, thinly sliced
1 fresh hot pepper, seeds and pith removed, minced. Start with a half. Add more if you like it spicy
1/2 tsp ground cardamom
2 pounds carrots, peeled and roughly chopped
6 cups vegetable stock or water—enough to cover carrots by at least 2 inches
1 can of coconut milk
Grated zest of 2 limes
Salt and pepper to season
To finish: splash of fresh lime juice, chopped cilantro, chopped fresh basil, chopped fresh mint; sauteed chopped shrimp

In a soup pot, saute in a little vegetable oil until softened, but not browned, the onion, garlic, ginger, lemongrass, chili and cardamom. Add the carrots and the stock. Cook at a low boil until the carrots are cooked through.

In a blender or with a hand immersion blender, puree. Add a little stock if it’s too thick.  Add one can of coconut milk and lime zest. Chill.

When cold, check seasoning and finish with a splash of lime juice. Stir in fresh cilantro, basil and/or mint. Top with chopped shrimp if desired.