Thanks for Joining Us!
I’m really thrilled to be offering this first version of Women in Food of WNY as a free virtual series. This is the kickoff to a BIG vision of I have for live events featuring women chefs, bakers, cooks, farmers and food makers of WNY. There’s a lot of us business women here in the regional food scene that I think are worth knowing about and enjoying their creations!
You’ve registered for:
Cooking Class with Chef Morgan Stewart
Savory Galette with summer salad & fresh basil lemonade
Here’s a few details you’ll want to know in order to join Chef Morgan and I on Sunday, June 28th at 11am EDT.
First off, copy, print or bookmark this page so you can find the info again. I’ll also be sending it to you in an email the day before, but you’ll need the ingredients list sooner to do your shopping.
Zoom Link Information:
https://us02web.zoom.us/j/6681173709?pwd=Q3pqa1RUTUpZRzdsNzZ2VDQrSU5MQT09
Meeting ID: 668 117 3709
Password: foodwomen
One tap mobile
+19292056099,,6681173709#,,1#,644411# US (New York)
+13126266799,,6681173709#,,1#,644411# US (Chicago)
Here’s the Ingredients List you’ll need if you are going to cook along with us:
Pastry Dough:
6 Tbs. chilled unsalted butter, cut into small chunks
2 Tbs. + 2 tsp. (or 1/6 C.) chilled vegetable shortening
1 1/4 C. all-purpose flour
1/4 C. whole wheat flour
1/2 tsp. salt
1/2 Tbs. sugar
1/4 C. very cold water (I actually like to do a 50/50 mix of water and apple cider vinegar, but that’s entirely optional)
Galette Filling:
1/2 C. (4oz.) ricotta, quark or goat cheese
2 Tbs. grated parmesan
1 garlic clove, minced
1 tsp. lemon juice
1 tsp. lemon zest
1-2 Tbs. your favorite seasonal herbs, chopped
1 C. lightly sauteed seasonal vegetables (asparagus, mushrooms, kale, etc.), cut into bite-sized pieces (saute in advance so they have time to cool!)
Salt and pepper, to taste
1 egg, beaten
EVOO (we’ll just need a drizzle)
Salad:
1 small-to-medium sized head of heirloom lettuce (if available!)
1-2 radishes (bonus points for different varieties)
A pinch of pickled shallot (recipe included), or any other thinly sliced salad-friendly pickle you have
3 Tbs. EVOO
1 Tbs. your favorite vinegar
Basil Lemonade:
1 tsp. honey
1 C. sugar
1 C. packed basil leaves
6 C. water
1 1/2 C. fresh lemon juice (about 7 lemons)