Cooking with Girl Scout cookies

WEST SPRINGFIELD, Mass. (Mass Appeal) - It's a fun, delicious, culinary fundraising event featuring some of the region's top chefs, who create amazing appetizers and desserts using Girl Scout cookies!

Amanda Sbriscia, Fund Development Specialist with the Girls Scouts of Central and Western Massachusetts and Chef Nick Hayes from Eighty Jarvis Restaurant in Holyoke talked about the event and created a delicious cauliflower tart.

Fork it Over
Local chefs compete in Girl Scout Cookie culinary event
Tuesday, June 26th
5:00 - 7:30PM
Storrowton Tavern, West Springfield
Tickets: $30

Pan Roasted Cauliflower Tart with Trefoil Gratin & Grilled Scallion Pesto

Dough:
1 ½ cups AP flour
10 Tbsp Butter, cold and cubed
5 Tbsp Ice Water
Pinch of salt

Filling:
½ head of cauliflower
5 oz bacon, diced
2/3 cup gruyere
1 egg
½ cup heavy cream + 2 tbsp heavy cream
5 sprigs of thyme
1 shallot, fine dice
Salt and Pepper to taste

Gratin:
½ sleeve trefoils, crushed
1/3 cup parmesan, grated
 

Pesto:
2 bunches green onions
¼ tsp garlic, minced
¼ tsp lemon juice
1/8 cup toasted almonds
2 cups packed baby spinach, fresh
1 tbsp parmesan, grated