You’ve all seen that I love the classes that I’ve taken at The Farm Cooking School in Stockton, NJ. I wanted to show how the classes translate to food that I’ve made recently at home.
Zucchini and Cucumber Carpaccio
We made a version of this in Class 2 of the Bistro series. It’s thinly sliced zucchini and English cucumbers with toasted pumpkin seeds, shaved parmesan cheese and squash flowers with a citrus/olive oil dressing. Perfect for a hot summer day.
Mixed Berry Tart
I loved this berry tart on a bed of whipped cream and mascarpone. The tart crust, made from scratch in class, is a pate sucree – an outstanding sweet tart dough. Really yummy! Before taking the Pies in July classes, I’d never been able to make a pie crust. Once I had the hands-on classes, I’ve learned what a cinch it is!
Red, White and Blueberry Pavlova
I made this red, white and blueberry Pavlova for our Fourth of July celebration. It suffered in transit but was thoroughly delicious! We learned how to make Pavlova in the Foundations cooking series, class 3.
As you can see, I was on a pie theme. But it’s not all desserts. Once I got the hang of making pie crusts, I had to make a savory spinach quiche for Evy!
We learned about Pate Brisee (the famed all-butter crust) and quiche making in the Bistro series, class 2. We also made a version of this crust in the Pies series, class 1.
Puff Pastry Dough Rolled insanely large and thin
Still making dough! This time was my first attempt at making a puff pastry dough, after having the mind blowingly delicious zucchini cheddar pie in class 3 of the pie series. On mine, I put half zucchini and half eggplant. Was it good? Well, Evy, Chris and I polished off the 12″ x 18″ pie in one sitting.
Zucchini Cheddar Pie we made in class
For more information on the cooking classes currently being offered, check out The Farm Cooking School’s Calendar.