Cooking Class and Goats

Saturday evening I taught an in-home cooking class for Adam and his fiancee Melissa. They are getting married in June, he was recently diagnosed with diabetes and they wanted to learn some new recipes. We started at 4:00 and finished at 7:00. It was a family affair since his grandmother and grandfather were visiting to celebrate some graduations. Everyone had a task, Adam worked on pizza dough and stuffed portobello mushrooms, Melissa and grandfather worked on oatmeal cookies and biscuits and everyone pitched in for stir fry.  

Once done the whole family, even those who did not participate, tasted a delicious buffet of food. 

Melissa and grandfather had the tough job of making sure they got the exact number of cookies and biscuits in the recipe so the carb counts would be correct for menu planning.  They did a great job!

Sunday morning I went to church, went to the grocery store for my food for the week, home to make breakfast, throw a load of clothes in and them head to McDonough to visit a dairy goat farm.  It was a nice cool day with no rain. Members of the Culinary Historians of Atlanta and friends learned about meat goats, milk goats, ate goat cheese, goat meat and met some dairy goats. We had a great day. 

If you'd like to learn about dairy goats, goat milk, you can talk to Yvonne Robinson at www.nyrlerealgoats.com for more information. 

Chef Caroline made goat meatballs and goat tenderloin for us to taste and it was delicious.  If you'd like to find out about meat goats, you can contact Helen and Charles Batten at battenwhiteoak.com in Sandersville, GA.  

We also tasted some delicious goat cheese made by Robin Schick of CalyRoad Creamery www.calyroadcreamery.com

Of course I had to get some cheese and this is something I might just make using it. The recipe is good, I've made it before.

Goat Cheese Grits from Cooking Light Magazine April 2009

serves 10