A couple weeks ago I actually brought my camera to cooking class and got to take a few pictures of the delicious food we cooked together. Here is a picture of us signaling to Art (our teacher) that we've got everything under control:
We made several dishes from ingredients found in the garden. Here were my particular favorites...
~I don't really like the name of this recipe~
- 1 cup panko*
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh lemon juice
- 1 tsp minced garlic
- 1/3 cup butter, melted
- 11 oz. goat cheese, softened
- 1/2 tsp freshly ground back pepper
- 1/4 tsp salt
- 12 Roma (plum) tomoatoes
- Pesto (somewhat optional...and I often use Classico's ready made pesto)
- Stir together panko, Parmesan cheese, parsley, lemon juice and garlic in a small bowl. Then stir in butter and set aside.
- Combine goat cheese, pepper, and sat in a small bowl.
- Cut tomatoes in half horizontally and trim a small amount from the rounded edges (this gives them a flat part so that they can stand upright instead of roll around).
- Remove the seeds and pulp (we used spoons).
- Spoon about 2 tsp goat cheese mixture into each half.
- Dip tomato halves, upside down, in breadcrumb mixture, coating generously (if I remember right, we spooned the breadcrumb mixture on top of each tomato).
- Place each tomato right side up on an ungreased baking sheet.
- Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Transfer to a serving platter and serve drizzled with pesto.
Recipe from myrecipes.com
~A great recipe for using up zucchini~
- 1 small zucchini, shredded (I do this in my food processor)
- 1 pouch (6.5 oz.) cornbread mix
- 1 large egg
- 1/2 cup milk
- vegetable oil
- Place the shredded zucchini into a microwave bowl and cook on medium for 2 minutes; drain.
- Combine zucchini, cornbread mix, egg, and milk. Let stand 5 minutes.
- Heat a few tablespoons of oil in a pan and drop heaping tablespoons of batter into the hot oil.
- Cook 1 1/2 to 2 minutes on each side. These are good when they are served alongside something with a sauce, as they are very good when dipped into something.
- 1/3 cup crystallized ginger, coarsely chopped
- 2 cups all purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp finely grated fresh orange zest
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups coarsely grated zucchini (2 medium)
- 3/4 cup mild olive oil
- 3/4 cup mild honey
- 2 large eggs, lightly beaten
- 1 tsp vanilla
- 8 oz. cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 confectioners sugar
- 1 tsp vanilla
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp finely grated fresh orange zest
- Put oven rack in the middle position and preheat oven to 350 degrees. Line muffin cups with liners.
- Pulse crystallized ginger in the food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder. Pulse until combined.
- Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl. Then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until tester comes out clean, 20-24 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely.
- Beat together frosting ingredients with an electric mixer at high speed until combined well and becomes fluffy (3-5 minutes). Frost the tops of cooled cupcakes.
*Someone recently told me that I should post my pictures in a bigger format..thanks for the great advice :)