After two straight ND football filled weekends and in an attempt to change the routine (and the losing streak), we decided to take a cooking class at The Wooden Spoon. We took a French Market cooking class and learned how to make some amazing dishes including Tomato and Blue Cheese Tart, Flat Iron Steak and Caramelized Shallots with Herb Butter, Lentil Salad, Potato Dauphinoise, and a free form seasonal fruit tart with ice cream. We enjoyed every minute of the cooking class despite us both cutting ourselves on a shotty mandoline and I (its Michi here) loved seeing Matt in an apron for once.
With the familia coming over for dinner and a wine tasting (prep for our Napa trip in about 3 weeks) on Sunday, we decided to try out a recipe from the cooking class as well as add to the french repertoire. We ended up making the tomato and blue cheese tart and a homemade french onion soup. Everyone loved the tart and soup (despite our slight error on the tart shell, it puffed up to a small basketball in the oven). We are excited to continue to add to our global culinary adventures and hope you might enjoy these recipes too.
Tomato & Blue Cheese Tart (courtesy of The Wooden Spoon and Chef Rose)
Puff Pastry (frozen puff pastry thawed according to package directions)
4-6oz of blue cheese (room temp) [Note the original recipe called for 6oz but we ended up only using 4oz or so]
2tbsp half and half
2-3 tomatoes
freshly group pepper
fresh thyme minced (about 6 sprigs)
1 tsp extra virgin olive oil
Heat oven to 400 degrees. On a floured surface, roll out the puff pastry to about 1/4-in thick and 10 1/2 inch in diameter. Transfer to a 9-inch tart pan and pat puff pastry into the bottom and sides and trim the edges so it's even with the rim. Place tart pan into freezer for 15 minutes.
In a small bowl, crumble the blue cheese and mash with half and half until a spreadable consistency but still has some lumps.
Slice tomatoes 1/4 inch thick and blot with paper towels to remove excess moisture.
Remove pastry from feezer, pierce the base of the shell with a fork to avoid puffing of the shell (we came to realize this VERY quickly) and bake until light golden brown (20 min). Remove from oven and cool for 10-15 minutes.
Spread blue cheese mixture in shell and then layer with tomatoes. Sprinkle with pepper and thyme and drizzle with olive oil.
Bake tart until golden brown and tomatoes collapse (10-15 minutes). Transfer to cooling rack and let stand for 20-30 minutes. Cut into wedges and serve warm or room temp.
French Onion Soup (courtesy of Tyler Florence - Ultimate Bistro on Food Network)
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 tablespoons Madera Wine (my addition)
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes (REALLY it was about an hour). Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the madera wine and beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
