Cooking in Cornerstone's Little Kitchen

We are behind on posting this, but we made dinner and breakfast at Cornerstone on Vashon a couple weeks ago.  First up, dinner...

There was a recipe we knew we wanted to make for Spinach and Ricotta Dumplings from the May 2011 Food Network Magazine, and then we figured out the rest of dinner around that.  The dumpling mixture was made into balls and rolled into flour

Then we made a marinara sauce to put the dumplings in, using fresh herbs from the farm



After boiling the dumplings, we tossed them in the sauce, and then topped them with parmesan cheese

Natalie cooked mutton from the farm, using leftover sauce from meat that Brandon had cooked, and it was so delicious, with a slightly sweet flavor!



There were also white beans that Natalie had cooked, and Brandon and Julia finished by adding butter, bacon, herbs, and cheese - they were also really good, but unfortunately we don't have a picture of just them. 

We made Asparagus with Garlic Dip from the May 2011 Food Network Magazine

We roasted the asparagus instead of boiling it like the recipe suggested



The dip was made with LOTS of garlic cooked in oil, then pureed with the rest of the ingredients, and finished with chives from the garden.

The salad we made was a Green Salad with Buttermilk Dressing from the June 2011 Food Network Magazine. 



We used cilantro from the garden, and raw yogurt and buttermilk from Vashon.  We also added some arugula from the garden. 

For dessert we made Maple Pecan Bars from Tasty Kitchen

To go with them we made vanilla/maple ice cream.  This isn't a very good picture, but we didn't get any better ones :(



Ian, Jeanette, and Wesley spent the night and in the morning we made Puffed French Toast, also from Tasty Kitchen. 



We got bread from Great Harvest, which is dipped in a batter made with orange zest

Then they are fried, and while they are frying they puff up a lot! 

We fried them in coconut oil that had already been used for frying ice cream, so the oil looks really dark

After being fried they are rolled in cinnamon sugar

They were really thick after being fried, and it was hard to tell where the batter stopped and the bread started--we thought you could just leave the bread out and fry the batter, and it would still be really good!

We have another post to do already since this one should have been done so long ago--hopefully we'll get it up soon!