prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grilled onion until it is heavily charred, about - 15 minutes total. grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. grill bread until lightly charred and toasted, about 1 minute per side. have one or two of the garlic cloves and rub cut sides on the grilled bread. mince remaining garlic clove and set aside.
3. chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed. set aside.
4. arrange ratatouille, grilled bread, and goat cheese on a large platter. sprinkle thyme leaves, pepper, and salt over goat cheese.
- new york times, september 2013
Showing posts with label goat cheese. Show all posts
Showing posts with label goat cheese. Show all posts
2.04.2015
fried cheese-stuffed zucchini blossoms
prep time: 8 minutes
cook time: 8 minutes
servings: 8 blossoms
ingredients:
1 cup flour
1 cup sparkling water
3/4 teaspoon salt + more for seasoning
1/3 cup goat cheese - at room temperature
2 teaspoon heavy cream
1 tablespoon chopped fresh basil
1 green onion - finely chopped
pepper
8 zucchini blossoms
vegetable oil
steps:
1. in a medium bowl, whisk together the flour, water, and salt until smooth. set aside.
2. in a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. mix until smooth. season with salt and pepper, to taste. spoon 1 1/2 - 2 teaspoons filling into each blossom. close the blossom and gently twist the petals to seal.
3. in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees. dip the stuffed zucchini blossoms in the batter and allow excess batter to drip off. fry for 1 - 2 minutes, turning occasionally, until golden brown. allow the cooked blossoms to drain on paper towels. season with salt.
- food network
cook time: 8 minutes
servings: 8 blossoms
ingredients:
1 cup flour
1 cup sparkling water
3/4 teaspoon salt + more for seasoning
1/3 cup goat cheese - at room temperature
2 teaspoon heavy cream
1 tablespoon chopped fresh basil
1 green onion - finely chopped
pepper
8 zucchini blossoms
vegetable oil
steps:
1. in a medium bowl, whisk together the flour, water, and salt until smooth. set aside.
2. in a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. mix until smooth. season with salt and pepper, to taste. spoon 1 1/2 - 2 teaspoons filling into each blossom. close the blossom and gently twist the petals to seal.
3. in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees. dip the stuffed zucchini blossoms in the batter and allow excess batter to drip off. fry for 1 - 2 minutes, turning occasionally, until golden brown. allow the cooked blossoms to drain on paper towels. season with salt.
- food network
5.09.2014
moroccan baked eggs
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
4 eggs
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
steps:
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley
cook time: tbd
servings: 4
ingredients:
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
4 eggs
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
steps:
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley
1.17.2014
tomato bisque with fresh goat cheese
prep time: tbd
cook time: 30 minutes
servings: 4
ingredients:
2 talbespoon olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ouce can crushed italian plum tomatoes
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon red chile flakes
pinch of cayenne pepper
4 ounces fresh goat cheese
steps:
1. pu oil in a large saucepan over medium-high heat. when it shimmers, add galic and ginger and saute until just fragrant, 1 - 2 minutes. add onion and continue cooking until soft and translucent, about 5 minutes.
2. add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. using an immersion blender, puree soup until smooth. add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. ladle into bowls and serve.
- new york times, january 2014
cook time: 30 minutes
servings: 4
ingredients:
2 talbespoon olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ouce can crushed italian plum tomatoes
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon red chile flakes
pinch of cayenne pepper
4 ounces fresh goat cheese
steps:
1. pu oil in a large saucepan over medium-high heat. when it shimmers, add galic and ginger and saute until just fragrant, 1 - 2 minutes. add onion and continue cooking until soft and translucent, about 5 minutes.
2. add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. using an immersion blender, puree soup until smooth. add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. ladle into bowls and serve.
- new york times, january 2014
11.29.2013
savory bread pudding with broccoli and goat cheese
prep time: tbd
cook time: tbd
servings: 6
ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced
steps:
1. rub the bread slices, front and back, with the cut clove of garlic. cut into cubes. place in a bowl and toss with 1 cup of the milk and set aside.
2. in a large blow, beat together the eggs and goat cheese. beat in the milk. add salt and pepper to taste and add the bread, along with any remaining milk. stir well to combine. let sit for 15 - 30 minutes.
3. meanwhile, heat the oven to 350 degrees. rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove. oil or butter the dish. mince any remaining garlic from the halves used to rub the bread and the dish. break up the broccoli crowns into florets and steam for 4 minutes. remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
4. heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic. cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste. stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. stir into the bread mixture.
5. scrape the bread mixture into the baking dish. if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.. place in the oven and bake 50 minutes, until puffed, set and lightly browned.
- new york times - october 2013
cook time: tbd
servings: 6
ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced
steps:
1. rub the bread slices, front and back, with the cut clove of garlic. cut into cubes. place in a bowl and toss with 1 cup of the milk and set aside.
2. in a large blow, beat together the eggs and goat cheese. beat in the milk. add salt and pepper to taste and add the bread, along with any remaining milk. stir well to combine. let sit for 15 - 30 minutes.
3. meanwhile, heat the oven to 350 degrees. rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove. oil or butter the dish. mince any remaining garlic from the halves used to rub the bread and the dish. break up the broccoli crowns into florets and steam for 4 minutes. remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
4. heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic. cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste. stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. stir into the bread mixture.
5. scrape the bread mixture into the baking dish. if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.. place in the oven and bake 50 minutes, until puffed, set and lightly browned.
- new york times - october 2013
11.06.2013
tomato burger
prep time: tbd
cook time: tbd
servings: tbd
bun ingredients:
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil
tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar
goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
basil leaves
bun steps:
1. preheat oven to 325 degrees. lightly butter muffin cups. whisk togther flours, sugar and salt. whisk egg whites into dry ingredients until combined. add oil in a slow stream, whisking constantly. divide batter among muffin cups. bake until pale golden and springy to the touch, 20 - 25 minutes. cool in pan for 5 minutes. remove buns and cool completely on rack.
tomato filling steps:
1. cut a shallow "x" in the bottom of each fresh tomato. blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath. when cool, peel and seed tomatoes. cut into 1/4-inch dice. stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.
goat chees filling steps:
1. stir together goat chees, mascarpone, chives and a pinch of salt.
2. halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling.
- goop, october 2013
cook time: tbd
servings: tbd
bun ingredients:
1/3 cup + 1 tablespoon almond flour
1/3 cup + 1 tablespoon flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites - lightly beaten
2/3 cup olive oil
tomato filling ingredients:
2 medium tomatoes
1/4 cup drained sundried tomatoes in oil - finely chopped
2 tablespon shallot - finely chopped
2 teaspoon balsamic vinegar
goat cheese filling ingredients:
1/3 cup soft mild goat cheese at room temperature
3 tablespoon mascarpone
1 tablespoon chives - finely chopped
basil leaves
bun steps:
1. preheat oven to 325 degrees. lightly butter muffin cups. whisk togther flours, sugar and salt. whisk egg whites into dry ingredients until combined. add oil in a slow stream, whisking constantly. divide batter among muffin cups. bake until pale golden and springy to the touch, 20 - 25 minutes. cool in pan for 5 minutes. remove buns and cool completely on rack.
tomato filling steps:
1. cut a shallow "x" in the bottom of each fresh tomato. blanch in a saucepan of boiling water for 30 seconds, then transfer to an ice bath. when cool, peel and seed tomatoes. cut into 1/4-inch dice. stir diced tomatoes together with the sundried tomatoes, shallots, vinegar, and season with salt and pepper.
goat chees filling steps:
1. stir together goat chees, mascarpone, chives and a pinch of salt.
2. halve each bun horizontally, then fill sandwish with 1 teaspoon tomato filling, basil leaf, and 1 teaspoon cheese filling.
- goop, october 2013
9.30.2013
stuffed chicken with goat cheese
prep time: tbd
cook time: 20 minutes
servings: 3
ingredients:
3 chicken breasts
1/4 cup goat cheese
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon pepper
3 slices bacon
olive oil
steps:
1. preheat oven to 375 degrees. slice goat cheese into thin strips. on a flat surface, pound out the chicken to 1/4 - 1/2-inch thick. lay goat cheese in the center of each piece of chicken and sprinkle with basil, thyme and pepper. fold the chicken up and wrap with bacon. secure with a toothpick.
2. heat oil in a skillet. place chicken in skillet and cover for 5 minutes, rotating and browning all sides. transfer skillet to oven and bake for 15 minutes.
note: this would do well with some sort of herb sauce. or additional herbs and spices.
- pass the sushi, november 2010
cook time: 20 minutes
servings: 3
ingredients:
3 chicken breasts
1/4 cup goat cheese
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon pepper
3 slices bacon
olive oil
steps:
1. preheat oven to 375 degrees. slice goat cheese into thin strips. on a flat surface, pound out the chicken to 1/4 - 1/2-inch thick. lay goat cheese in the center of each piece of chicken and sprinkle with basil, thyme and pepper. fold the chicken up and wrap with bacon. secure with a toothpick.
2. heat oil in a skillet. place chicken in skillet and cover for 5 minutes, rotating and browning all sides. transfer skillet to oven and bake for 15 minutes.
note: this would do well with some sort of herb sauce. or additional herbs and spices.
- pass the sushi, november 2010
9.25.2013
grlled ratatouille with crostini and goat cheese
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grill onion until it is heavily charred, about 7 - 15 minutes total. grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. gill bread until lightly charred and toasted, about 1 minute per side. halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread. mince remaining garlic cloves and set aside.
3. chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed, adding more lemon juice, salt or oil as needed. set aside.
4. arrange ratatouille, grilled bread and goat cheese on a large platter. sprinkle thyme leaves, pepper and flaky slat over goat cheese.
cook time: tbd
servings: 6 - 8
ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese
steps:
1. heat the grill. place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. grill lemon halves until lightly caramelized, 3 - 5 minutes total. grill onion until it is heavily charred, about 7 - 15 minutes total. grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total. transfer to a cutting board.
2. gill bread until lightly charred and toasted, about 1 minute per side. halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread. mince remaining garlic cloves and set aside.
3. chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. adjust seasoning as needed, adding more lemon juice, salt or oil as needed. set aside.
4. arrange ratatouille, grilled bread and goat cheese on a large platter. sprinkle thyme leaves, pepper and flaky slat over goat cheese.
8.16.2013
potato, squash & goat cheese gratin
prep time: tbd
cook time: 45 minutes
servings: 6
ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme
steps:
1. preheat oven to 400 degrees. lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil. Slice the squash and potatoes thin, 1/8-inch or less. toss the sliced vegetables with the olive oil in a large bowl.
2. place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper. top with half of the goat cheese. repeat. add the final layer of sliced vegetables and season with salt and pepper.
3. pour the milk over the dish. top with the parmesan cheese. bake, covered, for 30 minutes. then uncover and bake 15 minutes more until the top browns. scatter the basil on top.
- the kitchen
cook time: 45 minutes
servings: 6
ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme
steps:
1. preheat oven to 400 degrees. lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil. Slice the squash and potatoes thin, 1/8-inch or less. toss the sliced vegetables with the olive oil in a large bowl.
2. place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper. top with half of the goat cheese. repeat. add the final layer of sliced vegetables and season with salt and pepper.
3. pour the milk over the dish. top with the parmesan cheese. bake, covered, for 30 minutes. then uncover and bake 15 minutes more until the top browns. scatter the basil on top.
- the kitchen
1.25.2013
almond and goat cheese candy bars
prep time: tbd
cook time: tbd
servings: 18 bars
ingredients:
5 tablespoons + 1 teaspoon butter, softened
1/3 cup sliced almonds
1/4 teaspoon salt + more as needed
3/4 cup smooth almond butter
2 tablespoons softened goat cheese
1 1/2 cups confectioner's sugar
4 ounces bittersweet 72% chocolate - coarsely chopped
steps:
1. line an 8-inch square baking pan with parchment paper. melt 1 teaspoon butter in a small skillet over medium heat. add almonds and a pinch of salt. cook, stirring occasionally, until almonds are golden, about 5 minutes. pour into a bowl.
2. in an electric mixer, beat together almond butter and goat cheese. beat in almond flour. stop mixer and scrape down sides. beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. scrape down sides and beat once more to combine. spread into pan.
3. bring a pot of water to a simmer. place chocolate in a heatproof bowl. place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. scrape chocolate into the pan over the almond butter mixture and spread evenly. scatter almonds over chocolate. let cool to room temperature. cover with foil and chill until firm. cut into bars.
- new york times
cook time: tbd
servings: 18 bars
ingredients:
5 tablespoons + 1 teaspoon butter, softened
1/3 cup sliced almonds
1/4 teaspoon salt + more as needed
3/4 cup smooth almond butter
2 tablespoons softened goat cheese
1 1/2 cups confectioner's sugar
4 ounces bittersweet 72% chocolate - coarsely chopped
steps:
1. line an 8-inch square baking pan with parchment paper. melt 1 teaspoon butter in a small skillet over medium heat. add almonds and a pinch of salt. cook, stirring occasionally, until almonds are golden, about 5 minutes. pour into a bowl.
2. in an electric mixer, beat together almond butter and goat cheese. beat in almond flour. stop mixer and scrape down sides. beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. scrape down sides and beat once more to combine. spread into pan.
3. bring a pot of water to a simmer. place chocolate in a heatproof bowl. place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. scrape chocolate into the pan over the almond butter mixture and spread evenly. scatter almonds over chocolate. let cool to room temperature. cover with foil and chill until firm. cut into bars.
- new york times
5.28.2012
goat cheese mac & cheese
prep time: tbd
cook time: tbd
servings: 6
ingredients:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups half and half
3/4 cup heavy cream
1 1/2 tablespoons white wine
1 1/4 cup fresh goat cheese
1/2 cup garlic-herb boursin cheese
1 1/2 teaspoons salt
1/8 teaspoon pepper
tabasco
2/3 box cavatappi pasta
steps:
1. in a medium saucepan set over medium heat, melt the butter. add the flour to make a roux and cook for 1 minute.
2. add half and half, heavy cream, white wine, salt and pepper. stir to combine and bring to a high simmer. cook the mixture on low for 10 minutes to thicken. set aside to cool for 5 minutes.
3. put the cream mixture into a blender and add the goat and boursin cheeses and tobasco. blend for 10 seconds on low speed until smooth.
4. strain the cheese sauce through a mesh strainer back into the saucepan and set aside to cool.
5. bring a pot of salted water to a boil. add the pasta and cook until al dente, about 8 - 9 minutes. strain the pasta and add it to the cheese sauce. turn the heat to medium-low and warm the macaroni and cheese until heated through, about 2 minutes. season with more salt if necessary. finish with a touch of cracked pepper.
- erins food files
cook time: tbd
servings: 6
ingredients:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups half and half
3/4 cup heavy cream
1 1/2 tablespoons white wine
1 1/4 cup fresh goat cheese
1/2 cup garlic-herb boursin cheese
1 1/2 teaspoons salt
1/8 teaspoon pepper
tabasco
2/3 box cavatappi pasta
steps:
1. in a medium saucepan set over medium heat, melt the butter. add the flour to make a roux and cook for 1 minute.
2. add half and half, heavy cream, white wine, salt and pepper. stir to combine and bring to a high simmer. cook the mixture on low for 10 minutes to thicken. set aside to cool for 5 minutes.
3. put the cream mixture into a blender and add the goat and boursin cheeses and tobasco. blend for 10 seconds on low speed until smooth.
4. strain the cheese sauce through a mesh strainer back into the saucepan and set aside to cool.
5. bring a pot of salted water to a boil. add the pasta and cook until al dente, about 8 - 9 minutes. strain the pasta and add it to the cheese sauce. turn the heat to medium-low and warm the macaroni and cheese until heated through, about 2 minutes. season with more salt if necessary. finish with a touch of cracked pepper.
- erins food files
4.13.2012
roasted beet and goat cheese salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled
steps:
1. preheat the oven to 425 degrees. rinse the beets and wrap in foil (together if similar sizes). place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure. when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). cut the beets in half and thinly slice.
2. meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.
3. in a large bowl, whisk together the lemon juice, oil, and mustard. season with salt to taste. add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. serve with the goat cheese scattered over the top.
- goop, november 2011
cook time: tbd
servings: 4
ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled
steps:
1. preheat the oven to 425 degrees. rinse the beets and wrap in foil (together if similar sizes). place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure. when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). cut the beets in half and thinly slice.
2. meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.
3. in a large bowl, whisk together the lemon juice, oil, and mustard. season with salt to taste. add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. serve with the goat cheese scattered over the top.
- goop, november 2011
2.27.2012
crispy fried goat cheese
prep time: tbd
cook time: tbd
servings: 8
ingredients:
16-ounce goat cheese log
1 cup panko bread crumbs
2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon ground white pepper
salt
2 eggs - beaten
1/2 cup flour
olive oil
steps:
1. place the goat cheese log in the freezer for about 15 minutes. combine bread crumbs, parsley, thyme, garlic, pepper and salt in a bowl. place eggs in a bowl. place flour in a shallow bowl. line a sheet pan with parchment paper.
2. remove cheese from freezer and slice into 1/4 - 1/2-inch pieces using a sharp knife. gently coat the cheese in flour, then place it in the egg mixture, then coat it in the bread crumbs mixture. place it on the lined pan. repeat until all pieces are coated.
3. add enough olive oil to coat the bottom of a nonstick pan and place over high heat. when oil is hot place the cheese pieces gently in the oil. when bread crumbs are brown on the bottom, flip the piece over to brown the other side. once browned, remove from pan and transfer to a paper towel lined plate.
- the hungry mouse blog
cook time: tbd
servings: 8
ingredients:
16-ounce goat cheese log
1 cup panko bread crumbs
2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon ground white pepper
salt
2 eggs - beaten
1/2 cup flour
olive oil
steps:
1. place the goat cheese log in the freezer for about 15 minutes. combine bread crumbs, parsley, thyme, garlic, pepper and salt in a bowl. place eggs in a bowl. place flour in a shallow bowl. line a sheet pan with parchment paper.
2. remove cheese from freezer and slice into 1/4 - 1/2-inch pieces using a sharp knife. gently coat the cheese in flour, then place it in the egg mixture, then coat it in the bread crumbs mixture. place it on the lined pan. repeat until all pieces are coated.
3. add enough olive oil to coat the bottom of a nonstick pan and place over high heat. when oil is hot place the cheese pieces gently in the oil. when bread crumbs are brown on the bottom, flip the piece over to brown the other side. once browned, remove from pan and transfer to a paper towel lined plate.
- the hungry mouse blog
6.19.2011
baked eggs no 2
prep time: tbd
cook time: 35 minutes
servings: 2
ingredients:
4 slices prosciutto
semi-soft goat's cheese
8 - 10 vine cherry tomatoes
fresh basil - torn
2 tablespoons thickened cream
2 eggs
olive oil
salt
pepper
steps:
1. preheat oven to 350 degrees. place the tomatoes onto a baking tray, season lightly with salt and pepper, torn basil and a drizzle of olive oil. roast in the oven for 15 minutes until starting to soften. remove from oven and set aside.
2. grease 2 oven-proof ramekin dishes and line with prosciutto, onto which add one slice of goat's cheese. separate the two eggs retaining the yolks and whisk whites with the cream, season with salt and pepper and pour over the cheese, adding the yolk back in the center of the dish at the end.
3. insert the roasted tomatoes (3 - 4 per dish) into the egg shite mixture. scatter with fresh basil and bake in the oven for 20 minutes or until eggs are cooked as you per your liking.
- what katie ate
cook time: 35 minutes
servings: 2
ingredients:
4 slices prosciutto
semi-soft goat's cheese
8 - 10 vine cherry tomatoes
fresh basil - torn
2 tablespoons thickened cream
2 eggs
olive oil
salt
pepper
steps:
1. preheat oven to 350 degrees. place the tomatoes onto a baking tray, season lightly with salt and pepper, torn basil and a drizzle of olive oil. roast in the oven for 15 minutes until starting to soften. remove from oven and set aside.
2. grease 2 oven-proof ramekin dishes and line with prosciutto, onto which add one slice of goat's cheese. separate the two eggs retaining the yolks and whisk whites with the cream, season with salt and pepper and pour over the cheese, adding the yolk back in the center of the dish at the end.
3. insert the roasted tomatoes (3 - 4 per dish) into the egg shite mixture. scatter with fresh basil and bake in the oven for 20 minutes or until eggs are cooked as you per your liking.
- what katie ate
3.30.2011
goat cheese and chive garlic bread
prep time: tbd
cook time: tbd
servings: 8 - 12
ingredients:
1 large baguette
1/2 cup butter at room temperature
5-ounces fresh goat cheese
4 large cloves peeled garlic - pressed or minced
2 tablespoons minced chives
salt
pepper
steps:
1. preheat oven to 475 degrees. stir together the butter and goat cheese until well blended, then stir in the garlic and chives with salt and pepper to taste. slice the baguette lengthwise. score the bread in 2-inch wide strips, cut about halfway through the bread. spread the cheese mixture evenly into the bread.
2. set the loaf cheese-side up on a baking sheet and bake until lightly browned, 5 -7 minutes. let cook a few minutes before serving.
- sam's club source, june/july 2007
cook time: tbd
servings: 8 - 12
ingredients:
1 large baguette
1/2 cup butter at room temperature
5-ounces fresh goat cheese
4 large cloves peeled garlic - pressed or minced
2 tablespoons minced chives
salt
pepper
steps:
1. preheat oven to 475 degrees. stir together the butter and goat cheese until well blended, then stir in the garlic and chives with salt and pepper to taste. slice the baguette lengthwise. score the bread in 2-inch wide strips, cut about halfway through the bread. spread the cheese mixture evenly into the bread.
2. set the loaf cheese-side up on a baking sheet and bake until lightly browned, 5 -7 minutes. let cook a few minutes before serving.
- sam's club source, june/july 2007
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