The class was great, we met at the farmers market; where we toured the market, spoke to the farmers and vendors, saw what foods where freshest. When all was said and done we sat down and planned out our menu:
Mixed Greens Salad with Sherry Vinaigrette and Figs with Sheep’s Milk Cheese and Honey 2 Ways (they where broiled and raw, the raw fig with cold cheese and a drizzle of honey was our favorite)
Fresh Lemon Fettuccine with Cherry Tomato Sauce, Steamed Clams, Shaved Parmesan Cheese and Fresh Basil
Blueberry Oatmeal Crumble!!
Don’t worry the market tours will become a monthly class that I will be teaching, so you can catch me at the market on August 7. To registar or for more information go to http://www.alchemyofthehearth.com/cooking-gourmet-the-vista-farmers-market-tour-august-7-2010
( Thank you Lisa for the wonderful pictue)
Pasta with Tomatoes and Clams
Serves 4 to 6
4 to 6 tbsp Extra-virgin olive oil
2 tsp Garlic, minced
¼ to ½ tsp Dried red pepper flakes
1 pint Grape or cherry tomatoes (or 2 cups Tomatoes, diced), cut in half
18 Clams, cleaned
1 lb Fresh pasta
2 oz Parmesan, shaved (or 1 cup shaved cheese)
1/4 cup Fresh basil, chiffonade
Heat oil in a large sauté pan over medium heat; stir in garlic and red pepper flakes, cook just until garlic is fragrant, about 1 minute.
Add tomatoes cook and clams, cover and cook until clams open.
While tomatoes are cooking, bring a large pot of water to a boil and cook pasta until al dente.
Drain pasta in a colander. Immediately add pasta to tomato mixture.
Garnish with shaved parmesan and basil; season with salt and pepper to taste.