Point Reyes Toma Mac-n-Cheese

During our cooking class at The Fork this past Saturday, we tasted some amazing cheese from the Point Reyes Farmstead Cheese Company...my favorite was the Toma cheese.

Here's a recipe that I am dying to try: Crispy Point Reyes Toma Mac-n-Cheese
(Serves 6-8)
2 cups whole milk
1 bay leaf
1 medium shallot
1 clove
5 tbsp butter
3 tbsp flour
1 pound cavatappi or elbow past- cooked al dente and cooled
1 cup Point Reyes Toma cheese, grated
1 cup fontina cheese, grated
Panko break crumbs

1. Cook the pasta and set aside
2. Put a pot on medium heat and melt 3 tablespoons butter. Stir in the flour gradually to make a roux. Continue stirring until flour/butter mixture is golden brown.
3. Add the milk, bay leaf, clove and shallot. Simmer on low heat for 30 minutes- stirring often.
4. Strain the sauce to remove the bay leaf, clove and shallot
5. While the sauce is still hote add both the Toma and Fontina cheeses- stir until cheese melts.
6. Add cooked pasta. Stir until pasta is well coated in sauce. Place mixture in 8 x 8 pan to create a 2" deep cake of pasta and cheese
7. Refrigerate until the pasta mixture is firm.
8. Remove from the fridge and cut in to 2" x 2" squares
9. Coat the top and bottom of each square with Panko breadcrumbs and set aside.
10. Melt the remaining 2 tbsp. of butter in a nonstick pan. Add the pasta/cheese squares, cook on medium heat until browned and crispy on both sides.

The Fork at Point Reyes

We spent this past weekend out in Inverness with Courtney & Ira and took a cooking class on Saturday at The Fork...such a blast! The day started with a tour of the farm and then a fabulous cooking class with Cate Confit. The new building is gorgeous and is the perfect setting for a very relaxing afternoon...yummy wine and amazing cheese...West Marin at it's best! There are some fun looking cooking classes on the calendar...I can't wait to go back.

Easter Strata

I was in charge of making the egg strata for our easter brunch this year...there was so much build up for my dish that we almost forgot about the entire thing...put it in oven as everyone arrived and never brought it out until someone mentioned the burning smell!! As it turned out- the "crispy" top was thankfully a hit (or maybe it was the mimosas speaking...).

I don't have the recipe in front of me- so here's how I remember making it....

What you need:
- 12 slices of sliced white bread (crusts cut off)- spread butter on one side
- 3 cups mushrooms- sauteed
- 2 onions- sauteed
- 4 sausages- grilled up and cut into bite size pieces
- if want to do veggie strata substitute the sausage with: artichoke hearts, sun dried tomatoes...really whatever you want
- 6 eggs
- 2 1/2 cups milk
- 3 teaspoons dijon mustard
- 1 teaspoon dry mustard
- 1 teaspoon nutmeg
- lots of cheddar cheese

• Butter your casserole dish and layer the buttered bread on the bottom
• Mix together your sauteed onions and grilled sausages
• Spread the sausage/onions over the bread
• Top with sauteed mushrooms
• Cover with lots of cheese
• Repeat these layering steps...with your top layer being the cheese
• Mix together eggs, milk, mustards, nutmeg
• Pour egg mixture over entire dish
• Make the day before and put in fridge to make sure all the goodness sets before the party

Bake in 350 degree over for one hour...or until brown on top.

the forgotten strada still in the oven for this shot...but I promise- the recipe is so yummy!

Mason Jar Easter

I am definitely having some Monday depression having to head back to work after such a fabulous Easter weekend. Here's a little peak into how my family celebrated the day...my mom is amazing and makes every family event so special. We had one long table out on our deck and had mason jars filled with the simplest of flowers going down...my favorite.