Happy Thanksgiving!

So many things to be thankful for this year...

I'm making Green Bean Casserole with Shitake Mushrooms & Tobacco Onions and a Goat Cheese Tart for tomorrow.
I'm excited about the casserole- it's a recipe I've been conjuring up for about a month now. My only worry is that it contains no "Cream'o" soup... I do love the traditional green bean casserole, but mine has shallots, champagne, and sage. Plus, freshly fried little crispy onions on top. Wish me luck!
(Hope they'll like this more than the brussels sprouts I forced on everyone a few years back!)
If it's any good, I'll share the recipe!
Waiting on the tart to come out of the oven... then off to bed I go... gotta get up early for the 5 mile Turkey Trot!

MNO Bookclub

Last night the playgroup moms got together for our first official MNO (Mom's Night Out- brilliantly coined by Sarah) Bookclub Meeting. I was proud of us for all for reading (most of) the book, but I was even more proud of the delicious spread we created for ourselves...

Event: MNO Bookclub at Erinn's In-Laws' House


Menu:
Mexican Shrimp Dip with Chips- Julia
Pasta Salad with Tomatoes and Mozzerella- Kristen
Black Bean and Corn Salsa- Erinn
Chicken Satay Skewers with Peanut Sauce- Sarah
Goat Cheese Tart with Herbs, Tomatoes, Chives, and Mixed Greens- Me
Sweet Yummies from Russell's Bakery- Jeanette
Lemon Bars- Erinn

(Playgroup moms: If any of you want to post a comment with your recipe/source for your dish, that would be awesome!)

Goat Cheese Tart with Tomatoes, Chives, and Mixed Greens


Refrigerated pie crust or homemade pastry dough
10 ounces goat cheese
1 16oz container cottage cheese
1 stick butter, softened
3 egg yolks
1 tbsp mixed chopped fresh herbs (I used oregano, thyme, basil)
1 tsp kosher salt
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper


For Topping:
1 1/2c cherry or grape tomatoes
1/4c fresh chives, snipped in 1/2inch pieces
1/2c mixed greens
1 tbsp extra virgin olive oil
2 tsps white wine vinegar
1/4 tsp fresh ground black pepper


Preheat oven to 350degrees.
If using homemade dough: On a lightly floured surface and rolling pin, roll out into approximately 14 inch circle. If using store-bought, unwrap and carefully unroll.
Lay dough over a 9-11 inch pie pan. Press gently to cover pan with dough. Cover crust with aluminum foil and fill with pie weights or dried beans. Bake crust for 10minutes.
Meanwhile, in a large bowl stir together filling ingredients, goat cheese through cayenne, until thoroughly combined. 
Remove pie crust from oven. Remove foil and weights from crust. Fill hot crust with cheese mixture and use spatula to smooth top. 
Bake approximately 25 minutes on center rack, or until golden and firm. (Note: If tart is not golden brown on top, but is cooked through, turn oven to a low broil and move tart to top rack. Watch closely and remove when golden.) 
To make topping: Slice tomatoes in half. In a small bowl, combine tomatoes, chives, oil, vinegar, and pepper. Pour tomato mixture on top of warm tart. Sprinkle with mixed greens. Slice and serve warm... or cold the next morning!


While our book discussion was the main purpose for the evening, we also celebrated our playgroup's second generation with a little guessing game. One of the mommies is pregnant with her second little one, and they just found out the sex! So, last night we each dressed in pink or blue based on our guess about the baby's gender. All but one of us dressed in blue... and she's having a BOY! Congrats, J&W!!!

Oh yeah, the book.... :)
We read Parenting with Love and Logic, by Foster Cline and Jim Fay. Our consensus: While the book is based on an important concept, (that children follow by example, and learn the most from natural consequences,) the anecdotes and scripts provided in the book are rather off-putting and unnatural.

A Simple and Elegant Dinner for Two

Prepare chicken as early in the day as possible. Or the even the night before. Amounts of ingredients can be multiplied for larger dinners... or for leftovers!

Herb Roasted Chicken

Ingredients:

2 split chicken breasts

1 tbsp fresh fosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh basil, chopped

2 cloves garlic, minced

1 tbsp evoo

kosher salt and fresh ground black pepper (about a tsp each)

Combine chopped herbs and garlic. Carefully separate skin (but don't detach) from flesh. Rub herb mixture under chicken skin. Place in large ziploc or covered bowl. Add evoo, salt, and pepper and turn chicken to coat. Seal bag or bowl. Allow to marinate for at least 3 hours, or overnight.

PH oven to 450degrees.

Place chicken in roasting pan, skin side up.

Bake at 450 for 30-40 minutes, until chicken is golden brown. Serve directly, or slice thinly and plate.

Haricot Verts with Lemon Butter

1 lb haricot verts or green beans

1 lemon, zested and juiced

2 tbs. butter

kosher salt

Steam beans until tender (5-7 minutes.) Meanwhile, melt butter in microwave or small saucepan. (Do not allow to turn brown.) When beans are finished, place in bowl. Sprinkle with juice of lemon and lemon zest. Stir. Add melted butter and salt to taste.

Roasted Mushrooms with Goat Cheese

12-15 white mushrooms, gently wiped with a damp cloth, stems removed

6 oz goat cheese, such as Montchevre, softened

1/2 tsp fresh thyme, or 1/4 tsp dried thyme

kosher salt and fresh ground black pepper

1 tbsp melted butter (leftover from beans?)

cooking spray

Preheat to 450 (for chicken above.) In a small bowl, combine goat cheese, thyme, salt and pepper (to taste.) Gently spoon mixture into mushroom caps and place on baking sheet coated with cooking spray. Brush mushroom caps, around filling, with melted butter. Bake 15-20 minutes, until cheese is melted and slightly golden. Can be served as a side or and appetizer.