We had a wonderful class yesterday afternoon... it lasted almost fours hours as we cooked and ate our way into summer.
Our menu...
Summer Goat Cheese Appetizer
Homemade Tagliatelle Cacio e Pepe...
Tagliatelle with Cracked Peppercorns and Pecorino
Roasted Butterflied Chicken with Garlic, Rosemary and Lemon
Garden Lettuces with Shallot Vinaigrette, Poached Egg and Shaved Cheddar
The Kuliks' Rhubarb Tea Cake with Whipped Cream
And for lunch leftovers today...
whole wheat pita bread smeared with the goat cheese appetizer and stuffed with sliced turkey, avocado and garden lettuces. Yummm.
Here's the Summer Goat Cheese recipe so you can give it a try yourselves.
So for a long time now we've wanted to raise chickens in our backyard.
For lots of reasons but mostly so we could eat our very own farm fresh eggs whenever we had the yearn.
We LOVE eggs... they're cheap, versatile, taste good and fill you up. We call them "peasant food" in our teaching kitchen.
As for chickens... we LOVE them too! Especially the kind you can get in NYC at the Union Square Greenmarket... whole ones with their heads and feet still on.
So the recent "Hot Chicks" article in the Washington Post really peeped our interest.
Take a peep too...
We've been eating lots of greens lately...right out of our backyard vegetable garden. With all the rain and cool weather this spring... we've kept our lettuce and spinach and arugula coming.
Last Sunday morning when my son Willie woke to realize the cupboard was bare of breakfast foods... he ventured out to the garden to pick some crisp and happy greens and herbs while I whisked together a shallot thyme vinaigrette, poached some farm fresh eggs and shave some Parmesan. INCREDIBLE!!!
Other ways to eat your garden greens... season with sea salt and freshly cracked pepper... toss with a hint of lemon and olive oil and PILE...
on top of homemade pizza
under some grilled and thinly sliced marinated London Broil
next to your favorite sandwich or
in a big bowlful on its own.
ENJOY!!!
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