Eric Gunnar Rochow: And because we got this big article written about us in the Litchfield County magazine, our friend Mary of the SILO cooking school, which is part of the Hunt Hill Farm Trust invited us to come down and give a class, which is a scary thing they asked me to do, because I am not a cook, you know. So emailed her and I said, I am not a chef, believe it or not, they still want us to come here, and some people signed up to come and we're going to cook some food. So I am not quite sure what's going to happen.
Female Speaker1: Are you scaring Mary?
Eric Gunnar Rochow: But we brought the dogs and our friends.
Female Speaker1: They are just the prime guests.
Eric Gunnar Rochow: And some people are going to come, and we'll see what happens. So this is a fancy kitchen, look at me, you know.
Female Speaker1: It covers all the stain.
Eric Gunnar Rochow: It covers all the stains of my shirt. And we've got the fancy stove.
Female Speaker2: Oh, it's not bad.
Female Speaker1: Anyways, hi guys!
Eric Gunnar Rochow: Is anyone here that would like to appear on gardenfork on the Internet?
Female Speaker3: Absolutely, absolutely.
Female Speaker4: If you don't, you better say so now, because that's where you're going to be.
Eric Gunnar Rochow: That kind of fills a legal agreement. The thing like gardenfork is I keep all the mistakes in, because so much TVs are fake. I really have no idea what I am doing here then. It seems to be working. I am using our lemon reamer.
Female Speaker3: Oh, wow, it's great.
Female Speaker4: Get rid of it.
Female Speaker2: Could you make this thing for us?
Eric Gunnar Rochow: Yes. They are little easier when it's on top, like what can you do. I mean I am the guy that forgets about the cream in ice cream, something like that.
Eric Gunnar Rochow: Nice, nice. So these are little pieces of bread with roasted red pepper, and some anchovy.
Male Speaker2: We have anchovy on it?
Eric Gunnar Rochow: I love anchovy.
Male Speaker2: And so I do. So I keep them in a jar.
Female Speaker6: It's got a little lemon juice. And we're going to squeeze to get the lemon juice on it and a little --.
Eric Gunnar Rochow: Nice.
Female Speaker6: The garlic oil, we will put the salt powder and salt peppers. At the end, put a little more butter. Yes, yes, yes.
Eric Gunnar Rochow: So we have our basil pesto we made here. And then we have a bunch of mushroom we pulled the stems out of. And then, we're going to put the pesto in these things and cook up. I will just stick this, I'll just stick that in there. And once you have put those on the pan like that. And we're going to feel like we are out of New Jersey, catering hot.
Female Speaker3: You really do a lot of stuff.
Eric Gunnar Rochow: The Martini crowd is over there.
Female Speaker2: Cheers.
Female Speker4: Cheers.
Male Spaker2: There you go.
Eric Gunnar Rochow: And toss it around a bit. So this is our corn and black bean, what do they call this? Ensalada, is what Mary named it.
Female Speaker2: Ensalada.
Eric Gunnar Rochow: Oh it's Spanish for salad, so.
Male Speaker2: Odd combination.
Female Speaker2: Alright.
Eric Gunnar Rochow: So much fun. Okay, what should I do? I could clean up. You're sampling the product? So red wine vinegar is nice, because it really kind of brightens the sauce.
Female Speaker3: Yeah, I love it.
Eric Gunnar Rochow: Wow!
Female Speaker4: Beautiful!
Eric Gunnar Rochow: How are we going to eat those?
Female Speaker6: You kind of pick them up and just put them in your mouth.
Eric Gunnar Rochow: Alright, great. So these are Mary's salt cod fritters. She just takes a spoonful of this, drops it in there. Wow!
Male Speaker2: Wow, it looks great.
Female Speaker6: So that's really what you got to do.
Female Speaker4: Yes.
Eric Gunnar Rochow: Nice, very nice, for they cook really fast, real fast.
Female Speaker6: We'll try one first to see the cooking time.
Female Speaker2: It looks gorgeous.
Female Speaker3: Absolutely. This is gorgeous. And here is the Martini.
Eric Gunnar Rochow: And you look gorgeous with that martini in the hand.
Female Speaker3: I am.
Female Speaker6: Now we have a wonderful--
Female Speaker4: Oh it is beautiful.
Eric Gunnar Rochow: So this is pretty amazing I've got all these people here and they are all cooking these recipes that I taught up. So, and they seem to be working out. And then we have this giant stove here, which is a great stove.
Female Speaker4: The stove is fabulous.
Eric Gunnar Rochow: Six times bigger than our little camp stove. And we have people on the back cleaning up. And there we have the ladies at drink. And then there is me. This is our salt cod mousse that is really easy to make. And then this is pesto in little phyllo triangles with a little bit of blue cheese for some added decoratives here. And then these are some little - I call them pieces of bread, crostinis with anchovy with butter, and love anchovies. Until about two years ago, I wouldn't eat them. And then I finally realized that they're just fish, you know, probably they are.
And then I really like this, the black beans with a corn and a little bit of red onion. And then Mary had a brilliant idea of putting them in radicchio leaves, which I didn't even think of. And then Mary came up with this idea that we already had the salt cod, and so she found a recipe for a fitter, which is really fun. And then over here, we have the stuffed mushrooms, which are really simple to make. I mean you literally, you just pop the tops off them, and throw a pesto into them, and then you give to Mary, and she puts it. I had some blast, it's a total blast. I want to thank everyone for coming.
Female Speaker6: And the Martini?
Eric Gunnar Rochow: The Martinis were great too.
Female Speaker2: Wow!
Eric Gunnar Rochow: Thank you all for coming. I am really flattened. I had no idea how this would work out. And it's worked out, and we're not done yet. So now we get to eat. Alright, so there you go. Everyone is eating their appetizers, it's kind of amazing, because it's kind of a big blow to me. But Mary and Kate, and the other lady whose name I forgot, sorry, they've helped us make this happening. And everyone here, pitched in and made a dish, and it's amazing. So now we're just going to sit and eat. Alright, so thanks for coming.
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