FrockProjects | Beehives Get in the Kitchen

Once a week on Tuesday Nights I get together with the girls youth group that I lead.   I have in my class (The Beehives) 12 and 13 year old girls.   We are directed by the guidelines from our church, and work on endeavors based on the Young Women values (faith, divine nature, individual worth, knowledge, choice and accountability, good works, integrity, and virtue).    

This week we had a cooking class at my house.   We worked on some basic kitchen skills; boiling water, simple vegetable prep, how much salt to use, and presentation.    We sat down to dinner together and had a chance to review table etiquette like which fork to use, and spent time talking about the things that matter to each of the girls.

I am sharing some of the details below:

 


Tabletop

On our tabletop set for 9 we had white french bistro plates and glasses, linen table cloth, and assorted greenery. I set the table with a salad fork too so that we could practice as a class using all the utensils in proper order.   Plates , Glasses, Flatware, Tablecloth (love the options here), Napkins (the coolest project here), Candles, Vases.   All of the olive branches and rosemary sprigs came from my garden. 


Country Levain + French Butter

Country Levain + French Butter


Menu

Pan Roasted Grape Crostini with Ricotta and Honey

Chopped Salad with Salami and Green Olives

Country Levain

Fettuccini with Roasted Tomatoes, Basil, and Garlic Breadcrumbs

Gelato and Cookies



Fettuccini with Roasted Tomatoes, Basil, and Garlic Breadcrumbs

 

INGREDIENTS

 

Roasted Tomatoes

    Several pounds fresh garden tomatoes; red, yellow, cherry

    2 tablespoons extra virgin olive oil

    8 large cloves of garlic, smashed

    Sea salt

    Freshly ground black pepper

Pistachio Garlic Breadcrumbs

    2 tablespoons extra virgin olive oil

    1/2 cup roasted pistachios, finely ground

     1  cup breadcrumbs (homemade)

     1 clove of garlic, finely chopped

    Fine sea salt

    Freshly ground black pepper

Fettuccini

     1 pound dried fettuccini 

    Handful fresh basil leaves, torn + more for garnish

Chopped parsley

     Extra virgin olive oil

    1 cup Parmigiano-Reggiano + more for garnish

 

METHOD

    Tomatoes: Preheat the oven to 450 degrees Fahrenheit. Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping

Breadcrumbs: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning--or until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl, add pistachios. Season to taste with salt and pepper, and set aside.

    Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the dried pasta until al dente. In the last minute or so of cooking, add the fresh basil leaves to the pasta water. Reserve 1/2 cup of the pasta water (avoid any basil leaves), and drain the pasta. Place the pasta (with basil) back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and cheese and toss gently. Add reserved pasta water as necessary.    

Garnish with torn basil , a generous sprinkling of breadcrumbs,  and serve with freshly grated Parmigiano-Reggiano cheese. 

*Adapted from A Beautiful Plate



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