Apricot Jelly & Goat Cheese

* I still need to get the recipe for our pie crust we used in the tomato tart recipe from last week! We made ours from scratch but a store bought one will work just the same!

On the menu for tomorrow's class is Zucchini pancakes with a basil chive cream, along with roasted chicken breasts. Yumm - so look for that recipe soon!

In the mean time, here is another recipe from our appetizer night:

(Found this picture online - We didn't take a great one that night but you can see what it kind of will look like!)
Goat Cheese & Apricot Spread
This recipe is super simple but great to bring to a party!
1 jar of apricot jelly
1 hunk of goat cheese
baked baguette for scooping & spreading!

Simply place the cheese on a plate & top with jelly and presto - instant great dip!

The assignment we had last week was for everyone to watch Disney's Princess and the Frog! We were talking about New Orlean's recipes when we were discussing class ideas & the movie came up. Can't wait to hear everyone's thoughts!!

Tomatoe Pie & Chicken Coops

Last night we made an Herb Tomato Tart. The baby buttas are a little tomato shy but they loved the fresh summer tomato pasta so they were excited about this dish as well! And besides - tomatoes & tomato pie is something that the south just does well & does often!

Here is the recipe:

Herb Tomato Tart
Ingredients:
3 tbsp unsalted butter
2 cups thinly sliced onion
1 tbsp all-purpose flour
2 large eggs
1 cup of milk
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 1/2 tsp chopped fresh tarragon
1 1/2 tsp chopped fresh basil
1 cup Cheddar Cheese shredded
1 unbaked 9-inch deep dish pie crust
1 tomato, thinly sliced

Preheat over to 425 degrees. Melt butter in large skillet. Add onions and saute until tender. Stir in flour. Set aside. Beat eggs and milk in a small bowl. Add salt, pepper, parsley, chives, tarragon, and basil. Place sauteed onions and cheese into pie crust. Cover with egg mixture. Bake 15 minutes. Reduce heat to 350 degrees. Bake an additional 15 minutes. Arrange tomato slices on top of pie. Bake until tomatoes being to brown about 10 minutes.

Here are some pictures:
Be careful of those onions Sally! Didn't know you would get so emotional!


Eggs & Milk!


More mixing & tears!


Adding cheese to the pie crust & onions!





Adding the fresh herbs/milk mixture!


Fresh out of the oven & ready for some tomatoes!!




Top it off with some freshly grated Parmesean cheese & bake! Here is a picture of the final product.


Add a salad & enjoy!!!


Hope you enjoy this! It was liked by all the baby buttas!

WAIT - forgot to mention the....
CHICKENS!!! This is the second set of chickens for Mama & Mr. B! (The first ones disappeared in the night) The chickens are name-less so we need help!

Parmesan and Thyme Crackers

We have taken a 3 week break from cooking class but the plan is to get back to it tomorrow night.

In the mean time, here is another appetizer recipe from our Appetizers & Apple Tart night: Baby Buttta Lauren made these delicious Parmesan and Thyme Crackers - they are on the yellow plate & of course it is another favorite Ina recipe!

Ingredients
1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes

Oh and we will be sure to update y'all on the latest details of the chicken coop!

We love some Ina! - Pesto Pasta

Who couldn't love this woman! Over at the butta kitchen, her recipes are some of our favorites! (I just realized that I created a post on her French Apple Tart that we made & I never posted it! I'll get it up ASAP!) But below is a recipe that Mama butta made and we loved after our appetizers & deserts meal.

Ingredients:
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise (WE USED ABOUT HALF OF THE MAYO)
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted (TRY EDAMAME -GIVES IT A NICE CRUNCH)
1/3 cup pignoli (pine nuts) (MAMA B USED WALNUTS)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups


Hope y'all enjoy this recipe! It was sure a favorite of ours - it also would be wonderful with chicken tossed in! Also many apologizes about the slack posting - I guess I have summer on the brain. We also have not had class in 3 weeks! So more to come - I promise!