Meatless Mondays

Sometimes the best intentions never come to fruition. I have been busy teaching many cooking classes lately and always plan to document so I can share. Time flies and it seems inappropriate to stop in the midst of a class to take pictures while participants wait for class to continue or more importantly, to eat.

Last night, I did a private class for a group of hard working moms. A night out, a little wine, tasty food and friendship. With lots of chatting amongst the ladies, I was able to snap a couple quick pics. Meatless Mondays was the topic of the night. One meat-free meal a week is beneficial for your health, great for your budget and an easy way to support the environment. For more information on this movement check their website.

On the menu, French Lentil Casserole with Croutons, Butternut Squash and Cheddar Bread Pudding, Swiss Chard Galette with Goat Cheese and an oldie from the yellow house, Eggs Baked in Parmesan Tomato Sauce.


Before guests arrive, I finished some last minute prep.



Ingredients and equipment gathered together, to keep recipes straight and seamless.



The Lovely and Talented Trish. I couldn't have done it without her. She is amazing and my right-hand "partner in crime" every Sunday.


Fresh spinach for the bread pudding.



Wine and social time sans kids.



Filling for the Swiss Chard Galettes. These. Are. Delicious! (if I do say so myself)



These galettes were truly a hit. A delicate crust with a bit of whole wheat and crunch from stone ground cornmeal. A new way with dark leafy greens. Goat cheese makes this dish. This one should have more, in my opinion. Is there such a thing as too much goat cheese?

I think the ladies had a great time. I know I did. I ended the evening with a sense of accomplishment hopefully, having taught them to feed those they love.

Also, I really wanted to eat that last galette.


Swiss Chard Galettes with Goat Cheese

Crust:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1 t. sugar
1/2 t. salt
7 T. cold unsalted butter, cut into small pieces
2 T. plain yogurt
1/4 cup ice water

Filling:
1/4 cup golden raisins plumped with boiling water or in the microwave
1# (about 2 bunches) Swiss chard, stems removed and finely nchopped
2 T. olive oil
2 cups finely chopped onions
1 T. finely chopped garlic
1 t. fresh thyme or 1/4 t. dried thyme
1 generous pinch red pepper flakes
4 T. parmesan cheese
4 oz. goat cheese, crumbled

In the bowl of a food processor pulse all purpose flour, whole wheat flour, cornmeal, sugar and salt several times to combine. Add the butter and pulse until it has a sandy texture. Alternatively, whisk in a large bowl until well mixed. Grate butter into the bowl and toss with flour. Working quickly, rub butter into flour with finger tips.

Whisk together the yogurt and water. In a food processor, gradually add while pulsing machine until mixture comes together in a ball. If working by hand add liquid and mix with a wooden spoon until mixture becomes a shaggy mess. Turn out onto a floured board and knead quickly into a manageable dough. Do not over knead or allow to get warm.
Divide dough into 4 equal disks, wrap each in plastic wrap and chill for one hour or up to two days. Dough may also be frozen, well wrapped for up to a month. Thaw in
the refrigerator and proceed with recipe.

Roughly chop chard leaves and wash well. Spin dry in a salad spinner or on flour sack towels.

Heat olive oil in a large saute pan over medium heat. Add onions and saute until soft and caramelized. If onions begin to burn add a few tablespoons of water. Add garlic, thyme and red pepper flakes, cook stirring constantly for a couple minutes. Drain the raisins and add with chard leaves and finely chopped stems to the pan. Cook until the chard is wilted and tender, about 5 minutes. Remove from the heat, season with salt and pepper. Allow mixture to come to room temperature.

Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper. On a lightly floured surface roll dough into rough circle. Transfer to the baking sheet. Sprinkle 1 tablespoon of parmesan onto each dough round. Top with with 1/4 of chard mixture leaving a 1 1/2" boarder. Sprinkle with 1/4 of goat cheese.

Bring the edges of the dough up over the outer edge of the filling. Center of chard will remain uncovered.

Bake until golden about 20 minutes.

Serve warm or at room temperature.