Our First Meeting

November 6th, 2012

 

Today we had our first cooking club and wow are we off to an amazing start! Today we each made an appetizer, had wine and cheese and were able to get acquainted with each other.

 

Michelle made:

 

White Bean Dip

 

 

Ingredients
1 15oz. can of cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
Salt
Freshly ground black pepper

Directions

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Serve with pita chips

 

Megan made:

Stuffed Tomatoes with Gruyere

Ingredients

8 large ripe tomatoes

3 cups white breadcrumbs

1/2 cup organic milk

2 organic eggs, lightly beaten

2 cloves garlic, minced

2 tablespoons chopped basil leaves

2 tablespoons finely chopped fresh parsley

1 onion finely chopped

2 tablespoons toasted breadcrumbs

5 tablespoons gruyere cheese, grated

olive oil

Directions

Preheat the oven to 350°F.
Remove a slice from the top of each tomato and scoop out the pulp.
Season the insides of the tomatoes with salt and freshly ground black pepper and arrange in a greased baking dish.
To make the stuffing, combine the white breadcrumbs with the milk and eggs in a bowl, and add the garlic, herbs, and onion. Season with salt and freshly ground black pepper.
Fill the insides of the tomatoes.
Sprinkle with the toasted breadcrumbs and Gruyère, and drizzle with a little olive oil to prevent burning. Bake until the tomatoes are tender, about 30 minutes.

Alex made:

Puff Pastry stuffed with Fig Jam and Camembert

 

Ingredients
1 sheet of defrosted Puff Pastry dough

¾ Jar of Fig Jam
½ wheel of Camembert
Flour
1 Egg

Directions
Preheat Oven to 375°
Dust your counter top with flour
Flour your rolling pin and the top of the Puff Pastry
Roll out 1 sheet of the Puff Pastry dough
Spread approx ¾ jar of Fig Jam over the Puff Pastry
Cut the Camembert in small squares
Section off the Puff Pastry into small squares and add a square of Camembert
Fold the Pastry around the Camembert
Place each Pastry into a cupcake tin lined with parchment paper
Scramble 1 egg in a bowl to create an egg wash, dust the top of each Puff Pastry
Cook on 375° for approx 30 minutes
Serve Warm

 

 Additional Photos:

 

 

 

More to come in December when we have our Holiday Cookie Exchange!