Jess wrote on 29 Aug 2005 in rec.food.cooking
Okay here's mine...
Baked Radicchio And Herbed Goat Cheese
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2 medium radicchio heads; cut 1-4"-thk strips 1-4 pound goat cheese; cut 1-2" pieces 1-4 cup olive oil 1 garlic clove; flattened 1 teaspoon dried basil; crumbled 1 teaspoon dried marjoram; crumbled 1-2 teaspoon dried rosemary; crumbled Freshly-ground black pepper; to taste Sliced Italian bread; for serving
Preheat oven to 400 degrees. Place radicchio in large shallow baking dish. Arrange goat cheese over.
Heat oil in heavy small saucepan over medium heat. Add garlic and saute until golden, about 1 minute. Discard garlic. Add basil, marjoram and rosemary to oil. Season with pepper. Drizzle over goat cheese and radicchio.
Bake until cheese begins to melt, about 15 minutes. Serve with bread slices.
This recipe yields 4 servings.
Comments: Serve this appetizer with crusty bread and enjoy.
Source: "Bon Appbreast, May 1990" S(Formatted for MC6):
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Per Serving (excluding unknown items): 250 Calories; 24g Fat (84.1% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fat.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0
Contributor: n-a
Yield: 4 servings
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N523^04053,N2401^11215 NYC Nutrilink: N215^02044,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Chicken Breasts Stuffed With Goat Cheese And Basil
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=== CHICKEN === 4 boneless chicken breast halves; skinned 1-2 cup fresh goat cheese - (abt 4 oz) = (such as Montrachet) 2 green onions; thinly sliced 3 basil leaves; shredded = (or 1 tspn dried basil, crumbled) Salt; to taste Freshly-ground black pepper; to taste 1 egg; beaten to blend 1-2 cup dry breadcrumbs 2 tablespoons unsalted butter - (1-4 stick); melted === MUSHROOM-WINE SAUCE === 1-4 cup unsalted butter - (1-2 stick) 1-2 pound mushrooms; sliced 1-4 cup dry white wine 2-3 cup chicken stock = (or canned low-salt broth) 4 tablespoons chilled unsalted butter - (1-2 stic Salt; to taste Freshly-ground black pepper; to taste
For Chicken: Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to thickness of 1-4 inch using meat mallet. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
For Mushroom Wine Sauce: Meanwhile, melt 1-4 cup butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.
Remove string from chicken. Cut rolls crosswise into 1-2-inch-thick rounds. Fan on plates. Serve immediately, pbutting sauce separately.
This recipe yields 4 servings.
Source: "Bon Appbreast, November 1990" S(Formatted for MC6):
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Per Serving (excluding unknown items): 100 Calories; 2g Fat (20.9% calories from fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 492mg Sodium. Exchanges: 1-2 Grain(Starch); 0 Lean Meat; 1-2 Vegetable; 0 Fat.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Deborah Bernstein, Warwick, NY
Yield: 4 servings
Preparation Time: 0:00
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** Exported from Now You're Cooking! v5.68 plus 1 **
Chicken, Green Bean And Goat Cheese Salad
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18 large chicken breast halves - (abt 9 lbs) 1-4 cup soy sauce, plus 2 tablespoons soy sauce 1-4 cup olive oil, plus 2 tablespoons olive oil Freshly-ground black pepper; to taste 3 pounds green beans; trimmed, and halved crosswise 3 tablespoons Dijon mustard 3 tablespoons balsamic vinegar = (or 2 1-2 tbspns red wine vinegar 1 cup olive oil 3 tablespoons minced shallots 2 tablespoons minced fresh thyme 3 cups coarsely chopped walnuts - (abt 12 Salt; to taste Ornamental kale or red leaf lettuce 6 ounces goat cheese; crumbled Additional minced fresh thyme
Preheat oven to 450 degrees. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin-side up. Roast until just cooked through, about 20 minutes. Cool slightly.
Skin and bone chicken; reserve drippings in pans. Cut chicken into 1-2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.
This recipe yields 20 servings.
Comments: Components of this salad can be prepared one day ahead, then tossed together at the last minute. Offer white wine spritzers and iced tea with lunch. Colorful ornamental kale can be found at some supermarkets and specialty foods stores.
Source: "Bon Appbreast, June 1990" S(Formatted for MC6):
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Per Serving (excluding unknown items): 168 plus 1 Calories; 15g Fat (79.1% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 1-2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n-a
Yield: 20 servings
Preparation Time: 0:00
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** Exported from Now You're Cooking! v5.68 plus 1 **
French-Like Chicken And Goat Cheese Tortillas
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2 cups seedless red or green grapes; washed, chopped 1-2 cup toasted chopped walnuts 1-4 cup chives 8 ounces soft goat cheese like Montrachet; room temperature 1-2 cup chopped fresh parsley 1 teaspoon dried thyme Salt; to taste Freshly-ground black pepper; to taste Dijon mustard; to taste 1 tablespoon fresh lemon juice - (to 2) 4 tablespoons melted butter 8 flour tortillas 2 cups shredded roasted or other cooked ch
Preheat the oven to 450 degrees. Combine the grapes, walnuts and chives and set aside.
Combine the goat's cheese with the parsley and thyme and season well to taste with salt and pepper.
Mix a tablespoon or more of mustard and the lemon juice in the melted butter and brush some of this mixture over each tortilla. Set them on a baking sheet and top with some chicken and goat's cheese. Bake for 5 minutes or until warmed throughout and cheese has melted somewhat.
Remove from oven, fold in half and serve topped with the grape, walnut and chive mixture.
This recipe yields 4 servings.
Source: "COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6687) - from the TV FOOD NETWORK" S(Formatted for MC6):
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Per Serving (excluding unknown items): 106 Calories; 12g Fat (95.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 122mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1-2 Fat.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Michele Urvater
Yield: 4 servings
Preparation Time: 0:00
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Frisee And Radish Salad With Goat Cheese Croutons
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2 tablespoons Sherry vinegar 2 teaspoons Dijon mustard 1 shallot or green onion; minced 1-3 cup olive oil Salt; to taste Freshly-ground black pepper; to taste 1 small curly endive head; torn bite size 1 bunch radishes; trimmed, and thinly sliced 12 slices French bread baguette, 1-2" thk Olive oil; as needed 4 ounces soft fresh goat cheese = (such as Montrachet)
Combine vinegar, mustard and shallot in small bowl. Whisk in 1-3 cup oil. Season dressing to taste with salt and pepper. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate. Cover dressing and let stand at room temperature.)
Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper Broil until bread is brown. Cut each slice into quarters.
Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.
This recipe yields 4 servings.
Source: "Bon Appbreast, March 1991" S(Formatted for MC6):
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Per Serving (excluding unknown items): 162 Calories; 18g Fat (98.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 3 1-2 Fat; 0 Other Carbohydrates.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n-a
Yield: 4 servings
Preparation Time: 0:00
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** Exported from Now You're Cooking! v5.68 plus 1 **
Spinach Linguine With Goat Cheese
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3 tablespoons olive oil 1 bunch green onions; sliced 4 plum tomatoes; chopped 1 red bell pepper; chopped 6 oil-packed sun-dried tomatoes; drained, chopped 2 garlic cloves; minced 1-4 teaspoon dried oregano; crumbled 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil = (or 1 tspn dried basil, crumbled) Salt; to taste Freshly-ground black pepper; to taste 8 ounces spinach linguine or spaghetti; freshly cooked 4 ounces soft goat cheese; sliced = (such as Montrachet)
Heat oil in heavy large skillet over medium heat. Add next 6 ingredients and saute until onions are tender, about 15 minutes. Stir in parsley and basil. Season with salt and pepper. Add pasta; toss thoroughly.
Divide pasta between 2 plates. Top each with half of goat cheese.
This recipe yields 2 servings.
Source: "Bon Appbreast, January 1991" S(Formatted for MC6):
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Per Serving (excluding unknown items): 230 Calories; 21g Fat (77.8% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 4 Fat.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Cynthia Paige Ward, Winston-Salem, NC
Yield: 2 servings
Preparation Time: 0:00
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** Exported from Now You're Cooking! v5.68 plus 1 **
Trio Of Marinated Goat Cheeses
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1 fresh soft goat cheese log - (11 oz = (such as Montrachet) === TOMATO AND GARLIC GOAT CHEESE = 5 large garlic cloves; unpeeled, pierced 1-2 cup olive oil; plus 2 tablespoons olive oil; more or less 5 sun-dried tomatoes 5 small fresh rosemary sprig 5 small fresh thyme sprig === PORCINI MUSHROOM GOAT CHEESE == 7-8 ounce dried porcini mushrooms - (to 1 oz) = (available at Italian markets and specialty foods stores) 1-2 cup olive oil; plus 2 tablespoons olive oil; more or less 1 large garlic clove; minced 1 tablespoon minced fresh parsley Salt; to taste Freshly-ground black pepper; to taste === WALNUT GOAT CHEESE === 1-4 cup walnuts; plus 2 tablespoons walnuts - (abt 1 1-2 oz) 1-2 cup walnut oil; more or less Freshly-ground black pepper; to taste
Cut goat cheese into twelve 1-2-inch-thick rounds. Set rounds aside.
For Tomato And Garlic Goat Cheese: Preheat oven to 350 degrees. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan.
Place sun-dried tomatoes in small bowl. Add enough boiling water to cover. Let tomatoes stand until softened, about 15 minutes. Drain; pat dry.
Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1-2 teaspoons oil reserved from garlic. Place 1 cheese round atop herbs. Drizzle with more reserved olive oil. Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
For Porcini Mushroom Goat Cheese: Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover and let stand until softened, about 30 minutes. Drain mushrooms.
Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and saute until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley. Season with salt and pepper. Cool completely.
Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
For Walnut Goat Cheese: Preheat oven to 350 degrees. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely.
Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
This recipe yields three 8-ounce jars.
Comments: Delicious served with bread or crackers, these cheeses are also a wonderful addition to pizzas, pastas and salads.
Source: "Bon Appbreast, December 1990" S(Formatted for MC6): Yield: "3 half-pints"
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Per Serving (excluding unknown items): 3605 Calories; 398g Fat (97.0% calories from fat); 11g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 217mg Sodium. Exchanges: 1-2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 79 Fat.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n-a
Yield: 0 servings
Preparation Time: 0:00
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Baby Routh's Rosemary Muffins With Goat Cheese
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3-4 cup milk 3-4 cup golden raisins 1 tablespoon chopped fresh rosemary 1-4 cup unsalted butter 1 1-2 cup all-purpose flour 1-2 cup sugar 2 teaspoon baking powder 1-4 teaspoon salt 1 large egg 8 tablespoon goat cheese
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or pork dishes or with a festive luncheon salad.
DIRECTIONS: =========== Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted. Let cool.
Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened. Spoon 1-3 of the batter into 12 greased muffin cups. Place 2 teaspoons of goat cheee in center of batter in each cup. Cover cheese with remaining batter, dividing among each of the muffins. Bake approximately 20 minutes in a preheated 350 degree F oven, or until brown and springy in the center.
Serve muffins hot or cool. If desired, a 3-4-inch cube of cream cheese may be subsbreastuted for goat cheese. Without cheese, muffins are still delicious!
* Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you by Karen Mintzias
Yield: 12 servings
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Goat Cheese And Green Onion Scones
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2 cup unbleached all purpose flour 1 tablespoon baking powder 1 teaspoon baking powder 1 teaspoon salt 1-2 teaspoon ground pepper 4 oz chilled soft mild goat cheese (mont; rachet), crumbled 3 large green onions; thinly sliced 1-4 cup chilled half and half 1 large egg
Recipe by: Bon Appebreaste December 1993 Preheat oven to 375`. Mix first 4 ingredients in large bowl. Add cheese and green onions and toss with fork. Beat half and half and egg to blend in small bowl. Stir egg mixture into dry ingredients and mix gently until dough forms. Divide dough in half. On lightly floured surface, flatten each piece into 3-4-inch thick round. Cut each round into 6 wedges. Transfer wedges to baking sheet, spacing evenly. Bake scones until tops are brown, about 25 minutes. Cool 10 minutes. Serve warm. MM N Wrenn
MC formatted-busted by Martha Hicks 4-98
Apr 7, 1998
Yield: 12 servings
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French Bread With Goat Cheese And Sun-Dried Tomato Spread
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1 pkg (11-ounce) soft fresh goat cheese (; such as montrachet) 2-3 cup chopped walnuts 1-2 cup chopped drained oil-packed sun-drie; d tomatoes 4 teaspoon minced fresh thyme or 1 teaspoon dr; ied, crumbled 1-4 cup (about) sour cream 1 minced fresh thyme 1 chopped walnuts 2 french bread baguettes; sliced
A perfect partner to salad. Accompany with a platter of celery sticks and radishes with their tops attached.
Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.)
Sprinkle cheese with thyme and walnuts. Serve with bread.
8 Servings
Onion soup mixThat's how it started. I want to make quickie beef stroganoff for dinner tonight (sorry, Dimitri, I'm not up for the real...
Bon Appbreast July 1992
Yield: 1 servings
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French Bread-Goat Cheese-Sun-Dried Tomato Spr
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11 oz pk montrachet; or other soft fresh goat 2-3 cup walnuts; chopped 1-2 cup oil-pk sun-dried toms; drain chop 4 teaspoon fresh thyme; minced or 1 teaspoon dried thyme; crumbled 1-4 cup sour cream 1 fresh thyme; minced 1 walnuts; chopped 2 french bread baguettes; slice
Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. (wrv)
Yield: 8 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000
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French Bread-Goat Cheese-Sun-Dried Tomato Spre
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11 oz pk montrachet; or other soft fresh goat 2-3 cup walnuts; chopped 1-2 cup oil-pk sun-dried toms; drain chop 4 teaspoon fresh thyme; minced or 1 teaspoon dried thyme; crumbled 1-4 cup sour cream 1 fresh thyme; minced 1 walnuts; chopped 2 french bread baguettes; slice
Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. (wrv)
Yield: 8 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000
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Spinach-And-Goat Cheese French Bread Pizzas
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2 cup torn spinach 1 vegetable cooking spray 1-8 teaspoon pepper 1 french roll, (7-inch-long) 1-4 cup tomato paste 1-4 teaspoon dried italian seasoning 1-2 small garlic clove, minced 1 hard-cooked egg, sliced 2 tablespoon crumbled chevre, (1 ounce) (goat ch; eese)
Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7 minutes or until spinach wilts, stirring occasionally. Toss with pepper, and set aside.
Slice roll in half lengthwise; place, cut sides up, on a baking sheet. Broil 2 minutes or until golden.
Combine tomato paste, Italian seasoning, and garlic; stir well, and spread over the cut sides of bread. Top with spinach mixture, egg, and cheese. Broil 2 minutes or until cheese softens. Yield: 2 servings.
Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein; 18g Carbohydrate; 98mg Cholesterol; 220mg Sodium
NOTES : Subsbreastute blue cheese for chevre, if desired.
Recipe by: Cooking Light, June 1995, page 126
Yield: 2 servings
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Goat Cheesecake With Fresh Lemon Curd And Berries
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1 tablespoon butter; plus 4 tablespoons butter 1 cup graham cracker crumbs 2 lb cream cheese; at room temperature 1 1-2 cup sour cream 12 oz goat cheese; at room temperature 2 cup sugar 2 eggs 1 tablespoon pure vanilla extract 1 one lime; juice of 2 tablespoon grand marnier 2 cup fresh lemon curd 2 cup macerated berries ----FRESH LEMON CURD---- 1 cup fresh lemon juice; about 16 lemons 3-4 cup sugar 8 egg yolks
EMERIL LIVE SHOW #EMIA26
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the butter and grahamcracker crumbs together. Press the crustinto the bottom of the prepared pan. In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, Goat=s cheese, and sugar. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally. Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is full incorporated and smooth. Pour the batter into the prepared pan. Bake the cake for about 1 1-2 hours or until the center is set. Remove the cake from the oven and cool completely on a wire rack. Run a knife around the sides of the pan andremove the cake from the springform. In a small bowl, whisk together the remaining sour cream and Grand Marnier. Spread the mixture over the top of the cake. Using a hot knife, slice the cake into 16 slices, wiping the knife after each cut. Serve the cake with the lemon curd and macerated berries.
Yield: 16 slices
FRESH LEMON CURD: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Yield: 1 1-2 to 2 cups
Posted to recipelu-digest by molony
Yield: 1 servings
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Onion~ Goat Cheese Prosciutto Sauce
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1 tablespoon olive oil 1 medium onion peeled and thinly sliced 1 garlic clove peeled and finely min; ced 2 prepared pizza crusts (see recipe) 2 oz sliced prosciutto; julienned 4 oz goat cheese, crumbled 2 tablespoon chopped chives or scallions 1 salt 1 freshly ground black pepper 1 tablespoon olive oil
PREHEAT OVEN TO 400F. In a large saute pan, heat 1 tablespoon of olive oil until hot but not smoking. Add the onion slices and saute them over medium-high heat until caramel colored, about 8 minutes. Add the garlic and cook 30 seconds longer. Remove the pan from the heat. Place 2 crusts on a cookie sheet. Divide the onions between the crusts, top with prosciutto, goat cheese, chives and pepper. Drizzle on the remaining olive oil. Bake the pizzas in the middle of the preheated oven until the cheese is melted, about 8 to 10 minutes. Remove from the oven, cut into quarters, and serve immediately. Makes 2 8-inch pizzas
Yield: 1 servings
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Pasta With Goat Cheese & Asparagus
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1 1-2 lb asparagus, fresh 2 tablespoon chives, chopped fresh 1 lb fettuccine 1 pepper freshly ground 1-4 lb goat cheese 2 tablespoon butter
1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1-4 inch. 2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve 1-4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.
Yield: 8 servings
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Penne Salad With Tomatoes Goat Cheese & Basil
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12 oz penne 3 cup chopped tomatoes 2 teaspoon crushed garlic 2 tablespoon olive oil 2 tablespoon balsamic vinegar 3 oz goat chees, crumbled 3-4 cup chopped fresh basil 1-3 cup sliced black olives
1. Cook pasta in boiling water according to package instructions or untill firm to the bite. Rinse with cold water. Drain and place in serving bowl. 2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy ripe tomatoes to give the dalad marinate. Do not toss until ready to serve. From Rose Reisman Brings Home Light Pasta, typed in by Iris. Submitted By IRIS BELL
Yield: 6 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Penne Salad With Tomatoes~ Goat Cheese & Ba
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12 oz penne 3 cup chopped tomatoes 2 teaspoon crushed garlic 2 tablespoon olive oil 2 tablespoon balsamic vinegar 3 oz goat chees, crumbled 3-4 cup chopped fresh basil 1-3 cup sliced black olives
1. Cook pasta in boiling water according to package instructions or untill firm to the bite. Rinse with cold water. Drain and place in serving bowl. 2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy ripe tomatoes to give the dalad marinate. Do not toss until ready to serve.
Yield: 6 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Pizza With Leeks~ Tomato & Goat Cheese
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1 boboli type pizza shell 1 1-2 tablespoon butter 2 medium leeks, thinly sliced 1 tablespoon fresh parsley, minced 3-4 cup tomato, chopped 3 oz montrachet or feta, crumbled 2 tablespoon olive oil
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over Boboli; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.
Yield: 1 pizza
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Pumpkin~ Leek & Goat Cheese Gratin
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4 lb sugar pumpkin 2 medium leeks 1 yellow onion 2 cloves garlic; peeled 1 cup young goat cheese; crumbled 2 cup milk; * 4 sprigs thyme
* or 1 cup each milk and cream for a richer gratin
Preheat oven to 375 F. Peel pumpkin, quarter, remove seeds and strings. Slice into 1-4-inch thick "planks" and set aside.
Trim leeks, remove tough outer leaves, and wash free of all dirt. Slice across in thin julienne strips. Peel, halve and julienne the onion, and slice the garlic thinly.
Saute the leeks, onion and garlic together in olive oil until tender. Season well with salt and pepper.
In the bottom of an oiled 10-inch gratin dish, scatter some of the leek mixture around. Evenly lay the pumpkin slices over the leeks, completely covering the surface. Scatter more of the leek mixture over the pumpkin and dot with crumbled goat cheese. Season with salt, pepper and chopped thyme leaves. Moisten with the milk. Repeat this until layers fill the dish; then add enough milk to submerge the ingredients completely.
Cover and bake on a sheet for about 30 minutes or until the pumpkin is tender. Carefully pour off the excess milk and dot the surface of the gratin with more goat cheese. Place under the broiler for a few minutes until the surface is lightly browned.
From Mark Lusardi, executive chef, Vertigo
Source: San Francisco Examiner, October 25, 1996
Yield: 1 serving
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Radicchio & Goat Cheese Gratin With Balsami
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1 x no ingredients
2 lg heads radicchio quartered 2 oz virgin olive oil 8 sage leaves 8 oz soft goat cheese -- 1 TB fresh rosemary leaves, -- 1 lg egg 4 TB Parmesan cheese, -- grated 2 TB balsamic vinegar -- plus 4
Preheat oven to 450 degrees.
In a large 12 to 14-inch saute pan heat the olive oil over medium heat. Place the radicchio quarters in the oil 4 at a time and saute cut side down until lightly brown on both cut sides. Set aside and repeat with the remaining 4 quarters. Let cool.
While the pan is still hot, saute the 8 sage leaves until crisp and brown, set aside.
In a mixing bowl stir together the goat cheese, rosemary, egg, Parmesan and 2 tablespoons balsamic vinegar until well blended.
Pack about 3 tablespoons of the cheese mixture on top of each radicchio quarter, smoothing over to form a slightly rounded top. Bake 10 to 12 minutes or until the goat cheese has started to brown slightly. Remove from oven, sprinkle with remaining balsamic vinegar and garnish with 2 sage leaves each. Season with salt and pepper. Serve hot.
Yield: 4 servings as an antipasto
Recipe By :MOLTO MARIO SHOW #MB5622
~0500
Yield: 4 servings
NYC Nutrilink: M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Shrimp Stuffed With Herbed Goat Cheese
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1 lb large shrimp, butterflied 4 oz goat cheese 4 oz cream cheese 1 medium clove garlic, minced 1 tablespoon whipping cream 4 tablespoon chopped fresh cilantro 1 salt and pepper to taste 2 tablespoon olive oil 4 medium tomatoes, peeled, seeded, 1 and chopped 1 tablespoon chopped jalapeno chile 1 lime (just the juice)
Bake shrimp in preheated 350-degree oven until barely firm, about 2 minutes. Remove and cool slightly. Mix goat cheese, cream cheese, garlic, cream and 1-2 of cilantro together and season with salt and pepper. Pipe cheese mixture onto butterflied part of each shrimp with a pastry bag or spread on thickly with a knife. Increase oven temperature to 400 degrees and bake stuffed shrimp about 3 minutes or until opaque. Meanwhile, heat olive oil in a skillet and cook tomatoes covered until their juice is exuded, about 5 minutes. Add remaining cilantro, jalapeno, salt, pepper and lime juice to taste. Cook uncovered until moisture has almost evaporated, leaving just enough for a runny texture. Spoon tomato coulis onto warm plates and serve stuffed shrimp on top.
From The Austin American Statesman Typed by jessann :)
Yield: 2 big eaters
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Sizzling Goat Cheese Salad
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4 cup torn mixed greens 1-2 cup pitted ripe olives 6 whole dried tomatoes in oil 1 ; drained and chopped 2 teaspoon sliced green onions 1-4 cup salad oil 1-4 cup tarragon vinegar 2 tablespoon water 1 tablespoon walnut oil or salad oil 1 tablespoon dijon mustard 1 egg 1 tablespoon water 2 tablespoon cornmeal 1 tablespoon fine dry bread crumbs 1 tablespoon sesame seed; toasted 1 tablespoon grated parmesan cheese 8 oz chevre (goat's cheese) 2 tablespoon margarine 4 small pita rounds; split horizontally, cut i
On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill. For dressing, in a screw top jar combine salad oil, vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover and shake until well combined. In a small bowl combine egg and 1 tablespoon water. in a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese. Divide chevre into 16 equal portions; shape into balls and flatten into 1 1-4-inch diameter patties. Dip each patty into the egg mixture; coat with cornmeal. Cover and chill. At serving time, in a large skillet melt margarine or butter. Add cheese patties and cook over medium heat for 3 to 5 minutes or until golden, turning once. Arrange on top of greens mixture and cheese. Serve with pita bread wedges.
Per serving: 539 cal; 19g pro, 25g carb, 42g fat
Source: Cooking for Today, Vegetarian Recipes Better Homes and Gardens format by Lisa Crawford
Yield: 4 servings
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** Exported from Now You're Cooking! v5.68 plus 1 **
Lamb Spirals With Goat Cheese Ravioli
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4 lamb paillardes* 1-8 cup garlic; roasted 1-8 cup pine nuts; roasted 2 tablespoon olive oil 4 pieces of string 1 salt and pepper; to taste 32 wonton wrappers 1 cup goat cheese 1 tablespoon fresh italian parsley - chopped 1 pinch freshly ground black pepper 1-2 cup veal glaze 1 tablespoon fresh savory; chopped 1 tablespoon pink peppercorns 2 cup beurre blanc
*A "paillarde" is a piece of meat that has been pounded flat before cooking. The paillardes for this recipe should be 4 oz. each, and 5 x5 x 1-8".
Prepare each paillarde by pounding a 4 oz. portion between waxed paper until of the desired size and thickness.
Place lamb pieces flat on a cutting board. Mix roasted garlic with roasted pine nuts and olive oil in a blender until smooth. Season with pinches of salt and pepper; spread evenly on lamb. Roll the lamb into spirals, making four separate portions. Tie string around the lamb to hold the spiral in shape. Season; set aside.
To prepare ravioli, mix goat cheese with Italian parsley and a pinch of pepper. Put a dab of cheese mixture into the center of the wonton wrapper. Wet the edges of the wrapper; fold and securely pinch the edges together.
Prepare the beurre blanc.
Charbroil lamb spirals to medium rare. Remove string and slice into 20 pieces (5 slices per lamb spiral). Cook ravioli in boiling water until done. Toss ravioli with beurre blanc and place in center of four plates. Put five lamb spirals around inner rim of each plate, sauce the meat with veal glaze, garnish ravioli with savory and pink peppercorns and serve.
From Bill Hufferd-DC3 Restaurant-Santa Monica, CA. Electronic format by Cathy Harned.
Yield: 4 servings
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Roasted Garlic With Fresh Thyme & Goat Cheese
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4 plump heads of garlic 3-4 cup defatted reduced-sodium 1 chicken stock 8 sprigs, up to ... 10 sprigs fresh thyme 1 salt & freshly ground black 1 pepper to taste 4 oz log creamy goat cheese, 1 cut into 4 portions 4 slice lightly toasted sourdough or 1 peasant bread
Preheat oven to 400 degrees. With a sharp knife, cut off and discard the upper third of each garlic head, exposing the cloves. (Leave the skin intact below the cut.) Set the garlic heads, cut-side up, in a small baking dish or grating dish just large enough to hold them. Pour chicken stock over the garlic, add thyme sprigs and season lightly with salt and pepper. Cover the dish tightly with heavy-duty aluminum foil and bake for 1 hour, or until each clove is soft to the touch and the skin resembles lightly browned parchment. Serve the garlic with the cooking juices spooned over and pbutt goat cheese and bread separately. To eat, break off a piece of bread and spread with a small amount of cheese, then scoop out the garlic puree from one of the cloves with the tip of a knife and spread on top.
Yield: 4 servings
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Roasted Tomato & Goat Cheese Salad
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1 x no ingredients
2 lg beefsteak tomatoes -- (about 12 oz each) 1-2 c extra-virgin olive oil 3 TB balsamic vinegar 2 TB each chopped fresh thyme, 12 oz log Montrachet goat cheese 2 c mixed salad greens
Preheat the oven to 300 degrees F. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in oven for 20 minutes, or until the skins slip off easily. Meanwhile, combine the oil, vinegar, and chopped herbs. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with this vinaigrette. Return the tomatoes to the oven to roast 1 hour more.
Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush each disk with the vinaigrette. Remove the tomatoes from the oven and divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
Toss the greens with the remaining vinaigrette and place 1-2 cup alongside each serving of tomatoes and cheese.
Yield: 4 servings
Recipe By : COOKING LIVE SHOW #CL8727
~0500
Yield: 4 servings
NYC Nutrilink: M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Salad Of Baby Asian Greens WGoat Cheese Cro
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3-4 cup extra-virgin olive oil 1-4 cup sherry vinegar (or) 1 . use fresh lemon juice 1 teaspoon garlic; minced 1 tablespoon mustard; grainy style 2 tablespoon thyme, oregano or marjoram 1 . finely chopped 1 teaspoon sugar 1 salt & pepper to taste 12 baguette slices; 1-2-inch 1 . thick 8 oz goat cheese log 10 oz mixed baby asian greens 1 . tatsoi, mizuna, mibuna, 1 . komatsu, bok choy or 1 . mustards - washed & dried
1. In a medium bowl, combine the olive oil, vinegar, garlic, mustard, herbs, sugar, salt and pepper, and whisk together to blend.
2. Toast the baguette slices in a 350 degree oven until crisp, about 10 to 12 minutes. Cut the goat cheese into 12 rounds, and put one slice on each piece of toast.
3. Meanwhile, place the greens in a large bowl. Stir the dressing well and add just enough to moisten the greens (there will be some dressing left over); toss the greens to coat. Place greens on indlvidual serving plates, and then dlstribute the croutons evenly and serve.
Yield: 6 servings.
Approximate nutritional analysis per serving: 490 calories, 45 grams fat, 20 milligrams cholesterol, 350 milligrams sodium (before salting), 11 grams protein, 15 grams carbohydrate.
** New York Times -- Living Arts section -- 29 November 1995 **
Yield: 6 servings
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Salad Of Goat Cheese Fritters With
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4 small round zucchini 4 baby artichokes 4 large cherry tomatoes 4 zucchini flowers 1 for the tomato coulis: 1-2 cup extra virgin olive oil 2 tablespoon white onion 1 teaspoon garlic cloves 1 cup vine-ripened tomatoes 1 salt to taste 1 pepper to taste 1 tablespoon sherry vinegar 1 for the fritters: 1 log farm fresh goat cheese 1 (8 ounces) 4 tablespoon mascarpone cheese 1 tablespoon italian parsley 1 tablespoon chives 1 salt to taste 1 white pepper to taste 1 cup panko bread crumbs 1 for the salad: 4 cup mesclun greens 1 tablespoon sherry vinegar 1 tablespoon extra virgin olive oil 1 salt to taste 1 pepper to taste
Preparation of the vegetables:
Blanch zucchini and artichoke. Remove middle and stuff with appropriate filling. Peel and hollow tomato and fill zucchini flower. Steam zucchini flower 30 seconds. Chill and reserve.
Preparation of the fillings:
Zucchini: Diced zucchini with scallions and thyme, parmigiano reggiano. Tomato: Chopped confit tomato, roasted garlic and fresh basil. Artichoke: Diced artichoke, sage, and black olive relish.
Zucchini Flower: Eggplant caviar with parsley.
Preparation of the tomato coulis:
In a heavy sauce pan, heat 1 tablespoon of extra virgin olive oil. Add the white onion and garlic cloves. and sweat over medium heat for five minutes. Add chopped tomato and simmer for 20 minutes. Remove from heat, purJe, and add seasonings, vinegar, and remaining olive oil. Strain and serve chilled. Preparation of the fritters:
Mix the goat cheese and mascarpone with the herbs and seasonings. Roll into a cylinder and refrigerate. Cut into 1 1-2-inch tubes and bread lightly with panko bread crumbs. Fry in extra virgin olive oil. Drain and reserve warm.
To finish the dish:
Place warm goat cheese fritters on the chilled greens. Combine the sherry vinegar, oil, and salt and pepper. Place stuffed chilled vegetables around and drizzle with both sauces. Serve chilled.
Yield: 4 servings
Recipe By : CHEF DU JOUR SHOW #DJ9333 For the vegetables:
14:32:55 Pst
Yield: 4 servings
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** Exported from Now You're Cooking! v5.68 plus 1 **
Tomatoes Stuffed WSouffleed Goat Cheese & S
none
1 x no ingredients
6 md tomatoes -- ripe 4 ts unsalted butter 1 1-2 TB shallots -- minced 2 ts garlic -- minced 1 1-2 TB all-purpose flour 1-3 c half-and-half 1 TB dry sherry 1-2 c fresh, soft cream cheese 2 eggs, separated 3 TB chives -- minced 2 ts fresh savory or tarragon -- 3 c mixed savory baby greens -- 1-4 c Lemon-Garlic Vinaigrette
Preheat the oven to 400 degrees.
Slice the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and invert the tomatoes on paper towels to drain.
In a small saucepan, melt the butter. Add the shallots and garlic and saute until soft but not brown. Add the flour and continue cooking for 2 to 3 minutes, stirring continuously. Whisk in the half-and-half and the sherry, cooking for 3 minutes longer and continuously whisking until the mixture is smooth. Transfer the mixture to a bowl and let cool slightly. Whisk in the goat cheese, egg yolks, chives, savory, salt and pepper.
In a separate bowl, beat the egg whites until they hold stiff peaks. Stir 1-4 of the whites into the cheese mixture to lighten it. Carefully fold in the remaining whites.
Spoon the souffle mixture into the tomato shells, mounding it slightly. Place the tomatoes, with their sides touching, in a lightly oiled baking dish. Bake for 20 to 25 minutes or until the tops are lightly puffed and browned.
Serve the hot tomatoes immediately on a bed of the mixed greens on chilled plates. Drizzle on about 1-4 cup of the vinaigrette and finish with a sprinkling or two of white pepper and basil oil.
Yield: 6 servings
Recipe By : COOKING RIGHT SHOW #CR9734
~0400 (
Yield: 1 servings
NYC Nutrilink: M0^00000
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Warm Goat Cheese & Three Pepper Relish On F
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1 makes 12 hors d'oeuvres to 1 serve 4-6 1 baguette, cut into 12 1 1-2 inch slices 1 tomato butter 1 oz log cut goat cheese 1 ( such as montrachet ) 1 cut into 12 slices 1-2 cup three pepper relish 1 chopped fresh chives ( opt)
Preheat the oven to 400~
Toast the bread slices lightly on both sides. Spread a small amount of tomato butter on each slice and arrange on a baking sheet, buttered side up. Place one slice of goat cheese on each piece of toast and heat in oven until cheese just begins to melt, 2-3 minutes. Transfer toasts to serving plate and top each with 1 tsp. pepper relish. Sprinkle with chopped chives if desired, and serve immeadiately.
................................................ Pepper relish and tomato relish will be coming up next. .............................................. Formatted for MM: Jeannie Allen
Yield: 6 servings
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Warm Goat Cheese Salad
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1 1 head boston lettuce 1 1 head red leaf lettuce
1 1-2 oz goat cheese -- per person 3 TB pine nuts -- chopped 2 TB bread crumbs 2 TB lemon juice 2 TB red wine vinegar 3 TB olive oil 3 TB vegetable oil
For the dressing, just mix the lemon juice and vinegar and add the oils while whisking. Combine the pinenuts and bread crumbs in a small bowl. Cut the goat cheese into 1.5 oz slices. Coat the slices with olive oil and roll them in the pinenut mixture. Add any extra hazelnut mixture to the dressing. Break the lettuce into bite size pieces and dress. Place the
goat cheese slices on a oiled sheet and bake at 350 degrees until they begin melting. Then toast the goat cheese until the tops are brown. Serve in individual dishes with one goat cheese slice per bowl.
Recipe By :
Yield: 1 servings
NYC Nutrilink: M0^00000,M0^00000
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Warm Goat Cheese WWalnuts & Toast - Marth
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1 baguette, sliced 1-2 inch thick on; the diagonal 1 cup walnut halves (about 3 oz) 1 6-oz disk fresh goat cheese 1-2 teaspoon extra-virgin olive oil
1. Heat oven to 375'. Toast bread until golden brown, 5 to 7 minutes.
2. Place walnuts on a baking sheet and toast for 6 to 7 minutes,
3. Heat broiler. Place goat cheese on baking sheet. Brush the top with olive oil, and place as close to the flame as possible. Broil until the top of the cheese is flecked with brown and slightly bubbly, about 2 minutes. Arrange the cheese, walnuts, and toast on a dish and serve immediately.
Yield: 4 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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Corn Crepes With Goat Cheese Stuffing In Mole
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----FILLING---- 1 lb goat cheese, fresh, white 3 eggs 1 2-3 cup corn kernels, fresh 1 2-3 cup nopalitos; diced-cooked * 1-2 cup golden raisins 1-2 cup pine nuts; lightly toasted 2 tablespoon green chilis; diced 1 salt to taste 1 melted butter ----TO buttEMBLE---- 18 corn crepes 1 quart mole poblano sauce; approx ----GARNISHES---- 1 sour cream 1 cilantro sprigs
* if nopalitos can't be found, use diced small zucchini, lightly sauteed in a little butter and a drop of lemon juice
Soften the goat cheese with a fork. Lightly beat the eggs and stir them thoroughly into the cheese.
Scald the corn kernels for about a minute, then drain them completely.
Stir together the cheese mixture, the corn kernels, and all the remaining ingredients except the melted butter. Taste, and add salt only if it is really needed.
To buttemble and serve the crepes: Lightly butter a large baking sheet. Take one pliable crepe at a time and mound 2 rounded tablespoons of filling down the center of it, leaving plenty of room all around. Roll the crepe over the filling, folding in the sides envelope-style as you finish rolling it up. Fill and fold all the crepes this way. Arrange the crepes, seam side down, close together on the prepared baking sheet. Brush their tops lightly with melted butter. Bake the crepes for about 25 minutes at 350 degrees--they will be slightly puffed and golden brown.
Meanwhile, heat the mole to a simmer. Spoon about 1-2 cup of mole onto each plate, place one or two of the hot stuffed crepes on top of the mole, and garnish with a little dollop of sour cream and a few cilantro sprigs. Serve at once.
Serve 8-10 as a main course, 18-20 as little dish in a series of courses.
Source: "The New Vegetarian Epicure" by Anna Thomas
Yield: 8 servings
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Creamy Goat Cheese & Garlic Spread
none
1 x no ingredients
1-2 lb goat cheese, -- such as 2 cloves garlic, -- chopped 2 TB cream 8 sl rustic country bread 6 oz mesclun greens 2 TB snipped fresh chives
With a hand blender combine cheese, garlic and cream and blend until smooth. Brush bread with garlic and grill. In a large bowl toss salad with olive oil and good quality wine vinegar. Add some snipped fresh chives. Divide among serving plates. Spread bread with goat cheese mixture and top each salad with two croutes.
Yield: 4 servings
Recipe By :COOK'S CHOICE SHOW #CH1215
~0400
Yield: 4 servings
NYC Nutrilink: M0^00000
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Crisp Pasta & Goat Cheese Salad
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12 wonton skins 1 corn oil, for frying 4 oz goat cheese 1 oz cream cheese 1 oz (about 2 tbsps) sour cream 1 tablespoon chives, chopped 1 tablespoon fresh parsley 1-2 teaspoon fresh thyme leaves 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 1 black pepper, freshly 1 ground 4 hearts of palm, cut into 1 1-4-in slices 16 cherry tomatoes or yellow 1 teardrop tomatoes ----SALAD DRESSING---- 2 tablespoon dijon mustard 1-2 teaspoon garlic, chopped 1 teaspoon salt 1-3 teaspoon white pepper 1 tablespoon red wine vinegar 5 tablespoon olive oil, extra virgin 1 head boston lettuce 1 1-4 head red tip lettuce 1 belgian endive 1-2 head radicchio
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO buttEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry-yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
Yield: 4 servings
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** Exported from Now You're Cooking! v5.68 plus 1 **
Crispy Yam & Goat Cheese Wontons - Bon Appe
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1 x no ingredients
3-4 lb Small yams, peeled, cut 2 T (1-4 stick) unsalted butter 2 Leeks (white part only), 2 T Chopped fresh sage OR 1 t Dried rubbed sage 1 3.5-oz log soft mild goat 38 (about) wonton wrappers
Cook yams in medium saucepan of boiling salted water until tender, about 10 minutes. Drain. Transfer to bowl.
Melt butter in heavy medium sheet over medium heat. Add leeks and saute until tender, about 8 minutes. Mix in sage. Add leek mixmre and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper. (Filling can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Place 1 heaping teaspoon of filling in center of each wonton. Brush wonton edges lightly with water. Fold diagonally in half, pressing edges to seal.
Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to 350'F. Add prepared wontons in batches and fry until golden brown, about 2 minutes. Using slotted spoon, transfer wontons to paper towels and drain. Arrange on platter and serve.
Recipe By :
~0400 (
Yield: 38 servings
NYC Nutrilink: M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Cucumber With Goat Cheese
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1 text only
This ultra-simple entree depends absolutely on the quality of its ingredients. The cucumbers must be at their peak, the goat cheese the best you can buy and the oil hazelnut if possible but, in any case, a well-flavoured nut oil. As hazelnut oil can be difficult to find, you could subsbreastute a walnut or macadamia nut oil.
Score 750 g of cucumbers lengthwise with the tines of a fork or peel them if you prefer. Slice paper thin, put in a colander, sprinkle with salt and let them degorge for half an hour.
Turn out of the colander, rinse and dry with paper towels. In a bowl toss the slices with 50 mL lemon juice, then arrange them on six plates. Dust with white pepper.
Cut about 100 to 120 g firm goat cheese into thin slices and arrange two or three on each plate. Sprinkle 50 mL of hazelnut oil over the six servings.
Makes 6 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12-29-92.
Posted by Stephen Ceideberg; February 17 1993.
Yield: 6 servings
NYC Nutrilink: M0^00000
** Exported from Now You're Cooking! v5.68 plus 1 **
Date~ Goat Cheese & Mesclun Salad
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2 TB red wine vinegar 1 TB soy sauce 1-2 c extra virgin olive oil 8 c mesclun(mixed bay greens, 3-4 lb ) -- rinsed-spun dry 8 dried dates (preferably 6 oz soft goat cheese, cut into
In a small bowl, whisk together vinegar, soy sauce, pepper and salt to taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving. In bowl, toss mesclun with vinaigretteand divide among 8 salad plates. Top salads with dates and gost cheese.
Recipe By : MsBello
Yield: 1 servings
NYC Nutrilink: M0^00000
OT Japanese UsageLena B Katz A Russian name generally has three parts: a given name, a patronymic, and a family name. The given name...
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Goat Cheese-And-Walnut Pizza Topping
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6 ounce fresh goat cheese 1-2 cup walnuts 2 tablespoon walnut or safflower oil
CRUMBLE THE GOAT CHEESE and sprinkle it all over the pizza. In a small bowltoss the walnuts with the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to directions.
Makes Enough for 2 9-Inch Pizzas PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Yield: 2 servings
Preparation Time: 0:0
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Pasta WGoat Cheese & Asparagus - Gwhp32a
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1 1-2 pound asparagus; fresh 2 tablespoon chives; chopped 1 pound fettuccine pepper; freshly ground 1-4 pound goat cheese 2 tablespoon butter
1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1-4 inch. 2. In a kettle bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes.Do not overcook the pasta should be al dente. Reserve 1-4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.
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Yield: 8 servings
Preparation Time: 0:0
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Linguine With Asparagus & Goat Cheese
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1-2 lb fresh asparagus 1-2 cup canned no-salt-added chicken 1 broth, -- undiluted 1-4 can chablis or other dry white 1 wine 1-4 cup shallots -- chopped 1-4 teaspoon pepper 4 oz neufchatel cheese, softened 1 (1-2 8-oz pkg) 2 oz goat cheese -- crumbled 2 tablespoon fresh lemon juice 1-2 cup thinly sliced sweet red 1 pepper -- (~1-2 small)
Put water for linguine or spaghetti on to boil.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegtable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside.
Combine chicken broth, white wine, chopped shallots, and pepper in a saucepan. Bring to a boil; add asparagus. Reduce heat and simmer 5 minutes. Add cheese and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside; keep warm.
Cook pasta according to package directions, omitting salt and far; drain. Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately. Yield: 5 servings (284 cal per 1-cup serving) 2 servings; 3 with salad
Recipe By : Cooking Light Cookbook 1994
Yield: 2 servings
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Eggplant~ Pepper & Goat Cheese Terrine
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1 x no ingredients
2 lg eggplant -- stems removed 2-3 c nicoise, kalamata or 2 TB capers -- drained, rinsed 1 TB parsley, chives and basil 3 lg red or yellow bell peppers 8 oz fresh goat cheese -- beaten 2 TB buttermilk 1-2 c pine nuts (toasted) --
Slice eggplant lengthwise into 1-2-inch slices and brush generously with olive oil. Season with salt and pepper and arrange in one layer on baking sheets and broil in batches about 4 inches from heat until eggplant is golden and tender. Transfer with a spatula to paper towels and allow to drain.
Combine the olives, capers and herbs in a bowl and set aside. Char the peppers and remove the charred skin with the point of a knife. Discard the stems and seeds and cut peppers lengthwise into wide strips.
Line a small 4-cup loaf pan or terrine with plastic wrap, leaving a 3 to 4-inch overhang. Arrange the eggplant, olive mixture, peppers, goat cheese and pine nuts in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang and weight the terrine with a 4 - 5 pound weight, such as another loaf pan filled with canned goods, and chill in the refrigerator for 12 to 24 hours.
To unmold, remove the weights and invert the terrine onto a cutting board. Remove the pan and the plastic wrap and carefully cut slices with a serrated or electric knife. Place slices on chilled plates, and garnish with a small fresh herb salad, drizzles of basil oil and reduced balsamic vinegar.
Yield: 4-6 servings
BASIL OIL
2 cups lightly packed herbs, large stems removed 1-2 cups olive oil Salt and pepper to taste
Blanch the herbs in lightly salted, boiling water until they turn a bright green (about 5 seconds). Drain and plunge immediately into ice water to stop the cooking process and set the color. Blanching inactivates the enzymes that cause herbs to turn brown develop an oxidized flavor.
Pat the herbs dry and add to a blender or food processor along with enough olive oil to cover. Blend briefly to make a thick paste. Pour into a clean tall jar and add enough oil to cover the puree by 2 inches. Stir well or shake and store covered in the refrigerator for at least one day or up to 3 or 4 days depending on the color and flavor desired. Strain the oil carefully through a fine filter or cheesecloth. The oil should be very bright green and fragrant. Season with salt and pepper if desired and store covered in the refrigerator for up to 3 weeks.
Recipe By : COOKING RIGHT SHOW #CR9734
~0400 (
Yield: 1 servings
NYC Nutrilink: M0^00000
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Fettuccine With Goat Cheese & Peppers
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8 dried tomato halves 1 tablespoon olive oil 1 cup sliced scallions 2 garlic cloves, minced 1 medium red bell pepper 1 medium yellow bell pepper 1-4 cup chicken broth 1-4 cup slivered fresh basil 10 small calamata olives 1 tablespoon capers, drained & rinsed 2 teaspoon dried oregano 4 1-2 oz goat cheese, crumbled
Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside.
Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1-4 cup of the liquid. Thinly slice tomatoes and set aside.
Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated.
Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.
Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.
Weight Watcher program exchange values: 1 Fat, 1-1-2 Proteins, 2-1-2 Vegetables, 2 Breads, 3 optional calories.
Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber.
Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120
Yield: 4 servings
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Goat Cheese & Pepper Torta
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1 medium onion; finely chopped 2 tablespoon butter 11 oz goat cheese 4 tablespoon fresh chives, finely chopped 4 tablespoon fresh cilantro, chopped 2 teaspoon cumin seed 1 teaspoon sweet paprika 2 garlic cloves; minced 1 dash cayenne pepper 1 salt 1 freshly ground pepper 1 green pepper; chopped 1 red pepper; chopped - (plus top for g ----FOR GARNISH---- 1 lettuce leaves 1 fresh cilantro sprigs
Although this torta is from Provence, its superb taste suggests a Moroccan influence. Choose a mild to mature chevre, depending on your taste. If goat cheese isn't to your liking, you can subsbreastute feta or a mild blue cheese. The crisp texture of the green and red peppers contrasts delightfully with the smooth spiced cheese.
DIRECTIONS: ========== Saute the onion in butter until soft. Place all ingredients except peppers and garnishes in a food processor or mixing bowl and blend thoroughly. Line a 3- to 4-cup mold with a double thickness of cheesecloth. Place the red pepper top upside down in the bottom of the mold and sprinkle chopped red and green pepper bits around it. Cover with half the cheese mixture and level the mixture with a spoon. Sprinkle on the remaining pepper bits and add the remaining layer of cheese. Fold the cheesecloth over the top and press it slightly to firm in place. Let the mold set overnight in the refrigerator.
To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with lettuce leaves and fresh cilantro.
* Source: The Herb Companion - June-July 1993 * Typed for you by Karen Mintzias
Yield: 1 torta
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Goat Cheese & Spinach Turnovers
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1 tablespoon olive oil 1-2 cup diced red onion 2 garlice cloves, minced 2 bunch fresh spinach, stemmed, chopped 2 oz soft fresh goat cheese (such as mon; trachet) 1-3 cup toasted pine nuts 3 tablespoon grated parmesan cheese 1-2 teaspoon minced fresh rosemary or 1-4 tsp dr; ied, crumbled. 1-2 teaspoon grated lemon peel 4 frozen phyllo pastry sheets, thawed 1-2 cup (1 stick) unsalted butter, melted
Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries
Makes 12
heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip. Starting at 1 corner,fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush wit butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve.
Origin: Favorite Restaurant Recipes, by Bon Appebreast Shared by: Sharon Stevens
Yield: 12 servings
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Goat Cheese & Sundried Tomato Salad
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2 teaspoon dijon mustard 4 cup bibb lettuce, cleaned 2 tablespoon red wine vinegar 1-4 lb goat cheese 6 tablespoon vegetable oil 4 sundried tomatoes 1 fresh ground pepper 2 cup radiccio, cleaned
1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. 2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. 3. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate.
Yield: 6 servings
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Goat Cheese Calzone
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----DOUGH---- 2 teaspoon dry yeast 1-4 cup rye flour 1 tablespoon milk 2 tablespoon olive oil 1-2 teaspoon salt 1 3-4 cup unbleached flour ----FILLING---- 2 oz sonoma goat cheese * 2 oz french goat cheese * 7 oz mozzarella; shredded 2 slices prosciutto ** 2 tablespoon finely cut fresh chives 2 tablespoon minced fresh parsley 1 thyme sprig; chopped 1 marjoram sprig; chopped 2 sm. cloves garlic; minced 1 black pepper
*Note: Sonoma goat cheese (or other goat cheese) and French goat cheese (such as Boucheron) should be crumbled. **Prosciutto should be julienned. To make dough, mix 1-4 cup lukewarm water, yeast and rye flour in bowl. Let rise 20 to 30 minutes. Add 1-2 cup lukewarm water, milk, olive oil, salt and all-purpose flour. Mix dough with wooden spoon, then turn out onto floured board and knead until soft and slightly sticky. Use quick, light motions with hands to prevent dough from sticking. Add more flour to board as needed but no more than is absolutely necessary. Knead 10 to 15 minutes until dough is soft and elastic. Place dough in bowl that has been brushed with olive oil. Oil surface of dough to prevent crust from forming. Cover bowl with clean towel and place in warm place, about 90 to 110 degrees, to rise. Let dough rise 40 minutes. Meanwhile, to make filling, combine goat cheeses, mozzarella, prosciutto, chives, parsley, thyme, marjoram and garlic in large bowl. Add pepper to taste and mix well. Roll out pizza dough to circle about 14 inches in diameter or divide dough into 2 or 3 pieces to make small calzone. For 1 large calzone, place entire filling on half of dough circle, leaving 1-inch margin around edges. Moisten edges with water and fold over other dough half to make edges meet. Fold up edges to form running curl, pinching to seal tightly. Place on floured paddle and slide onto oven floor. For smaller calzone, use same method, adjusting amount of filling as needed. Bake at 450 to 500F 15 to 25 minutes, or until bottom of calzone is crisp. For small calzone, reduce cooking time by half. Makes 1 large or 2 to 3 small calzone
Yield: 1 servings
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Goat Cheese Roasted With Honey & Walnuts
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4 each slice of bread 6 oz fresh goat cheese 1-2 cup walnuts 3-4 cup honey
4 slices of country-style French bread, about 1 inch thick 1 log fresh goat cheese (about 6 ounces), cut into 4 slices 1-2 cup walnuts, coarsely chopped 3-4 cup honey (clover, heather, lavender, orange blossom) Preheat oven to 425 degrees. Place the bread slices on a baking sheet and top with the cheese. "Roast" until the cheese is slightly browned and the bread is golden, about 15 minutes. In a small bowl, combine the walnuts and honey. Arrange the bread on plates. Top each slice with a spoonful of the honey and nuts, and serve at once. Serves 4.
Yield: 4 servings
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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Goat Cheese Souffle
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2 1-2 tablespoon butter plus enough to coat 1 dish 2 tablespoon grated parmesan cheese 1 cup milk 1 bouquet garni (1 bay leaf 1 6 sprigs thyme, 2 thin 1 onion slices) 3 tablespoon flour 1 salt, pepper and cayenne 4 eggs separated plus 2 1 additional egg whites 1 cup crumbled goat cheese
Butter a 9x13-inch glbutt baking dish and coat with Parmesan cheese. Preheat oven to 400 F. Heat the milk with the bouquet garni until it boils; set aside to steep for 15 minutes, then strain.
Melt 2 1-2 tablespoons butter in a saucepan. When foamy, stir in flour and cook over medium heat, stirring, for 2 minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens. Then add salt, a few twists of pepper and a dash of cayenne. When it has cooled slightly, beat the egg yolks into the souffle base until well blended, then stir in the cheese. (Leave a few lumps.)
Beat the 6 egg whites with a pinch of salt just until they form nice peaks. Stir a quarter of the whites into the souffle mixture to lighten it. Fold in the remaining whites, transfer to prepared dish, place in the oven and lower heat to 375 F. Bake 30 minutes or until golden and just a bit wobbly in the center. Remove and serve immediately. Makes 4 servings.
Per serving: Calories 316 Fat 24 g Cholesterol 275 mg Sodium 848 mg Percent calories from fat 68%
Beers
Yield: 4 servings
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Goat Cheese Torta
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6 oz goat cheese 4 oz cream cheese 8 cloves garlic -- minced 1-2 cup pesto sauce - at least 1-2 cup sun-dried tomatoes -- 1 chopped
Mix goat chesses and cream cheese, add the garlic. Taste. Add salt and black pepper if you want. Line a small glbutt bowl (about 2-3 cups) with plastic wrap. Put about 1-3 of the goat cheese mixture into the bowl. Top this with the pesto. Put another 1-3 of the goat cheese mix on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours and up to four days. To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials. Serve with baguettes. Keep out of the way of the devouring mob. Supposed to serve up to 20 - 25 with other tidbits. H-----m well probalby 10 people. maybe 15 if they are polite.:)
Recipe By : Internet
Yield: 10 servings
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Goat Cheese With Sun-Dried Tomatoes & Rosem
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3 dried tomatoes; halved 3 cl garlic; pressed 2 tablespoon canola oil 1 tablespoon fresh rosemary; chopped 1 french bread loaf 1 canola oil 10 oz goat cheese 1 *garnish* 1 fresh rosemary sprigs
Recipe by: Southern Living Cover dried tomato halves with boiling water and let stand 5 minutes -- drain and chop. Combine tomatoes and next 3 ingredients...cover and chill up to 4 hours.
Slice baguette thinly, brush rounds with additional oil. Place on a baking sheet and bake at 350 for 8 minutes or until lightly toasted. Just before serving, place goat cheese on a plate and top with marinated tomatoes. Serve with baguette rounds and garnish.
Yield: 8 servings
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Goat Cheese With Three Peppercorns
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5 1-2 oz goat cheese 1 1-2 teaspoon coarsely ground black 1 pepper 1 1-2 teaspoon whole pink peppercorns 1 1-2 teaspoon whole green peppercorns 2 teaspoon extra virgin olive oil
Bring goat cheese to room temperature and place in a small bowl.
Add black pepper and pink and green peppercorns. Blend together until peppercorns are incorporated.
Line an 8-ounce ramekin or 1-cup bowl with plastic wrap. Transfer cheese mixture into ramekin and pack it down with the back of a spoon. Unmold ramekin onto serving plate. Smooth surface with a heated knife and drizzle with olive oil. Garnish with more pepper and peppercorns.
Recipe By : Martha Stewart Living November 1994
~0400 (
Yield: 8 servings
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Grilled Portobello Salad With Goat Cheese
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2 tablespoon extra-virgin olive oil 2 tablespoon strong brewed earl grey tea 1 tablespoon balsamic vinegar 1 tablespoon finely chopped parsley, 1 preferably italian flat-leaf 1 clove garlic, finely chopped 1-2 teaspoon dijon mustard 1-4 teaspoon dried marjoram 1 salt 1 freshly ground black pepper 2 lb portobello mushrooms (about 1 4 ea large) 6 cup washed, dried and torn salad 1 greens (curly red & green 1 leaf lettuce) 2 oz aged or fresh goat cheese 1 vine-ripened tomato, peeled 1 seeded & diced
Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 T oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 T oil and season lightly with salt and pepper. Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.
Yield: 4 servings
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Grilled Portobello Sandwich With Goat Cheese
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1 4 portobello mushrooms
8 oz goat cheese, -- sliced 2 TB olive oil 1-4 c baby spinach 1-4 c basil leaves 1 ts tarragon 1 ts balsamic vinegar 1 ts capers 2 cloves roasted garlic 2 TB extra virgin olive oil
Puree sauce ingredients in a blender. Rub mushrooms with oil and season with salt and pepper. Grill rib side down first for four minutes. Turn over and spoon sauce over portobello, while on grill, and continue to grill for an additional 4 minutes. Add slices of goat cheese touch with a little bit more of the green sauce. Remove from grill and allow to cool slightly.
There you go, a beautiful open faced sandwich!!
Recipe By :GRILLIN' & CHILLIN' SHOW #GR3628
~0500
Yield: 4 servings
NYC Nutrilink: M0^00000
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Smoked Quail And Goat Cheese-Filled Poblano Chile
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8 large fire-roasted poblano chiles 8 smoked quail breasts -- 1 diced in 1-4 pieces 2 tablespoon olive oil 4 shallots -- minced 1 small clove 1-2 oz tequila 1 pinch minced cilantro 1 lb goat cheese 1 garlic -- minced
To prepare stuffing:
Peel poblano chiles, split down one side and remove seeds. Saute diced quail in olive oil, shallots and garlic until shallots are soft, taking care not to burn the garlic. Deglaze pan with tequila and set aside to cool. When mixture is cool, mix in cilantro and goat cheese.
Carefully stuff the peppers. You may sew the chiles up with strips of blanched leeks and a needle.
To bake chiles:
Preheat oven to 350 degrees. Place stuffed chiles, cut side down, in a baking pan and cover. Roast for about 40 minutes. Uncover and roast another 5 minutes. Serve on a pool of Tomato-Cilantro salsa.
To roast chiles:
Using long tongs, place peppers over a gas flame and turn until the skin is evenly charred. You may also place the peppers on a cookie sheet and roast them under the broiler, taking care not to burn them. Transfer the charred peppers to a plastic bag, seal and let them steam. When peppers have cooled, using rubber gloves, carefully peel skin and make an incision down one side of the chiles and remove seeds, making sure not to tear the chiles.
Recipe By : James Beard - Feb 97 issue Chile Pepper Magazine
List
Yield: 8 servings
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Black Bean-Goat Cheese Enchiladas (With Mango
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1 sauce--- 1 cup chicken stock 10 tomatillos (husked) -- 1 rinsed and chopped 4 cloves garlic 1 cup onions -- chopped 2 serrano chiles -- seeded and 1 chopped 2 tablespoon fresh cilantro -- chopped 1 salt -- to taste 1 filling--- 1-4 cup chicken stock 2 cup black beans -- cooked 1 clove garlic -- minced 2 serrano chiles -- seeded and 1 minced 1-2 cup mango or papaya -- diced 4 scallions (white part only) 1 thinly sliced 1-2 cup corn kernels -- roasted 8 oz fresh goat cheese -- 1 crumbled 1 salt -- to taste 1 vegetable oil -- to soften 1 tortillas 8 corn tortillas 1 cup mango relish (separate 1 recipe)
Preheat the oven to 350 degrees F.
To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic cloves, onions, and serranos over medium-high heat for 10 minutes, stirring frequently. Transfer the mixture to a blender, add the cilantro, and puree until smooth. Season with salt and set aside.
To make the filling, in another saucepan, bring all the filling ingredients except the cheese and salt to a boil. Remove from the heat, whisk in 4 ounces of the goat cheese, and season with salt. Deep warm.
Pour enough of the oil in a skillet to come 1-2 inch up the sides. Over medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do This Very Carefully--This is VERY, VERY HOT--) Submerge the tortillas in the oil one by one for 5 seconds each to soften. Drain the tortillas on paper towels and keep warm: do not stack the tortillas.
To buttemble the enchiladas, divide the black bean-goat cheese mixture evenly among the tortillas, spreading evenly down the middle. Roll up the tortillas and place seam side down on a baking sheet or in an ovenproof baking dish, placing them snugly together. Pour the reserved tomatillo sauce over the enchiladas, and top with the remaining 4 ounces of the goat cheese. Cover with foil and bake in the oven for 10 minutes. Serve 2 enchiladas per plate, together with Mango Relish (separate recipe).
Chef's Notes: This recipe is included by chef Stephan Pyles in his cookbook The New Texas Cuisine, Doubleday, 1993, ($35.00).
The chef states: "This recipe was published in Parade magazine in 1987 in an article commissioned by my friend Sheila Lukins... Although at first glance this combination may not seem very Texan, one only has to realize that the Gulf Coast is subtropical and that some of the best goat cheese in the country is made here in Dallas by the Mozzarella Company." (He's right!)
Recipe By : Stephan Pyles in The New Texas Cuisine
Caramalizing onions 6610On Wed, 31 Aug 2005 14:11:10 -0400, "Dee Randall" I let them go for about thirty hours. Volume reduced by about 75%. After cooling they...
Yield: 4 servings
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Goat Cheese Roasted With Honey And Walnuts
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4 each slice of bread 6 oz fresh goat cheese 1-2 cup walnuts 3-4 cup honey
4 slices of country-style French bread, about 1 inch thick 1 log fresh goat cheese (about 6 ounces), cut into 4 slices 1-2 cup walnuts, coarsely chopped 3-4 cup honey (clover, heather, lavender, orange blossom) Preheat oven to 425 degrees. Place the bread slices on a baking sheet and top with the cheese. "Roast" until the cheese is slightly browned and the bread is golden, about 15 minutes. In a small bowl, combine the walnuts and honey. Arrange the bread on plates. Top each slice with a spoonful of the honey and nuts, and serve at once. Serves 4.
Yield: 4 servings
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Crisp Pasta And Goat Cheese Salad
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12 wonton skins 1 corn oil, for frying 4 oz goat cheese 1 oz cream cheese 1 oz (about 2 tbsps) sour cream 1 tablespoon chives, chopped 1 tablespoon fresh parsley 1-2 teaspoon fresh thyme leaves 1 teaspoon garlic, chopped 1 teaspoon shallots, chopped 1 black pepper, freshly 1 ground 4 hearts of palm, cut into 1 1-4-in slices 16 cherry tomatoes or yellow 1 teardrop tomatoes ----SALAD DRESSING---- 2 tablespoon dijon mustard 1-2 teaspoon garlic, chopped 1 teaspoon salt 1-3 teaspoon white pepper 1 tablespoon red wine vinegar 5 tablespoon olive oil, extra virgin 1 head boston lettuce 1 1-4 head red tip lettuce 1 belgian endive 1-2 head radicchio
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blenderrunning, slowly add the olive oil in a thin, steady stream until mixture isthickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO buttEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheesemixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad withheart of palm slices and cherry-yellow teardrop tomato halves drizzled withthe remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
Yield: 4 servings
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Goat Cheese And Spinach Turnovers
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1 tablespoon olive oil 1-2 cup diced red onion 2 garlice cloves, minced 2 bunch fresh spinach, stemmed, chopped 2 oz soft fresh goat cheese (such as mon; trachet) 1-3 cup toasted pine nuts 3 tablespoon grated parmesan cheese 1-2 teaspoon minced fresh rosemary or 1-4 tsp dr; ied, crumbled. 1-2 teaspoon grated lemon peel 4 frozen phyllo pastry sheets, thawed 1-2 cup (1 stick) unsalted butter, melted
Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries
Makes 12
heat oil in heavy large skillet over medium heat. Add onion and garlic andsaute 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip. Starting at 1 corner,fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush wit butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Origin: Favorite Restaurant Recipes, by Bon Appebreast Shared by: Sharon Stevens
Yield: 12 servings
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Goat Cheese And Sundried Tomato Salad
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2 teaspoon dijon mustard 4 cup bibb lettuce, cleaned 2 tablespoon red wine vinegar 1-4 lb goat cheese 6 tablespoon vegetable oil 4 sundried tomatoes 1 fresh ground pepper 2 cup radiccio, cleaned
1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. 2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. 3. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate.
Yield: 6 servings
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Goat Cheese Polenta With Sun Dried Tomatoes
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1 cup plus 2 tablespoons yellow 1 corn grits 2 (14 1-2-ounce) cans fat-free 1 chicken stock 2 garlic cloves, pressed or 1 minced 6 oz goat cheese, crumbled 1-2 cup sun-dried tomatoes, cut into 1 matchstick-size strips
Combine grits, chicken stock and garlic in large saucepan with tight-fitting lid. Bring to boil over medium heat, stirring frequently. Reduce heat to low and cook, stirring occasionally, for 20 minutes. Remove from heat and stir in goat cheese and sun-dri
Spray 9xl~inch baking dish with nonstick cooking spray. Spoon grits mixture into dish and press with wet hands to spread evenly. Cool to room temperature and refrigerate. When well chilled, turn out onto cutting board and cut into 64 squares to serve as hors d'oeuvres. Makes 64 servings.
Per serving: Calories 22 Fat 1g Cholesterol 2 mg Sodium 17 mg Percent calories from fat 41%
Jeanne Jones-King Features Syndicate Inc. Dallas Morning News 4-3-96
Yield: 4 servings
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Goat Cheese With Sun-Dried Tomatoes And Rosemary
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3 dried tomatoes; halved 3 cl garlic; pressed 2 tablespoon canola oil 1 tablespoon fresh rosemary; chopped 1 french bread loaf 1 canola oil 10 oz goat cheese 1 *garnish* 1 fresh rosemary sprigs
Recipe by: Southern Living Cover dried tomato halves with boiling water= and let stand 5 minutes -- drain and chop. Combine tomatoes and next 3 ingredients...cover and chill up to 4 hours. Slice baguette thinly, brush rounds with additional oil. Place on a= baking sheet and bake at 350 for 8 minutes or until lightly toasted. Just before serving, place goat cheese on a plate and top with marinated tomatoes. Serve with baguette rounds and garnish.
Yield: 8 servings
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Grilled Sonoma Goat Cheese In Vine Leaves
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4 each cheese, goat, white, in - rounds 8 each tomatoes, sun-dried, in - olive oil 1 cup oil, olive 8 each leaves, grape, stems - removed 16 each croutons, rubbed with oil - and bak; ed in the oven
Gently pound the tomatoes until flat. Dip the rounds of goat cheese in the olive oil, placing a flattened tomato on the top and bottom of each round.
Wrap the cheese with grape leaves (1-2 grape leaves should cover). Drip some olive oil on the leaves, then grill for 5 minutes on each side.
Serve the cheeses on leaves, using croutons to scoop out melted cheese.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
Yield: 4 servings
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Linguine With Asparagus And Goat Cheese
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1-2 lb fresh asparagus 1-2 cup canned no-salt-added chicken 1-4 can chablis or other dry white w 1-4 cup shallots; chopped 1-4 teaspoon pepper 4 oz neufchatel cheese, softened 2 oz goat cheese; crumbled 2 tablespoon fresh lemon juice 1-2 cup thinly sliced sweet red pepp
Recipe by: Cooking Light Cookbook 1994 Put water for linguine or spaghetti on to boil.
Snap off tough ends of asparagus. Remove scales from stalks with a knife orpeeler, if desired. Cut asparagus into 1-inch pieces. Set aside.
Combine chicken broth, white wine, chopped shallots, and pepper in a saucepa boil; add asparagus. Reduce heat and simmer 5 minutes. Add cheese and lemcook over low heat, stirring constantly, until cheeses melt. Set aside; kee Cook pasta according to package directions, omitting salt and far; drain. Pa serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Seimmediately.
Yield: 5 servings (284 cal per 1-cup serving) 2 servings; 3 with salad
Yield: 2 servings
Preparation Time: 0:20
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Pasta With Creamy Goat Cheese And Snap Peas
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1-3 lb creamy goat cheese 1 lb snap peas or snow peas 1 salt to taste 3-4 lb penne or other tubular pasta 2 tablespoon olive oil 1 tablespoon finely chopped garlic 4 large plum tomatoes, cored and cubed 1 jalapeno, seeded and chopped fine 1 freshly ground pepper to taste 4 tablespoon chopped basil leaves
Crumble goat cheese fresh from refrigerator. Let warm to room temperature. Pluck off and discard the ends of the snap peas. In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again, and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain and reserve 1-4 cup of the cooking liquid.
In a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over mediumheat, stirring, for 5 minutes. Add the pasta and the peas. Add the reservedcooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.
From The Cookie Lady's Files.
Yield: 4 servings
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Pasta With Goat Cheese And Asparagus
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1 1-2 lb asparagus, fresh 2 tablespoon chives, chopped fresh 1 lb fettuccine 1 pepper freshly ground 1-4 lb goat cheese 2 tablespoon butter
1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1-4 inch. 2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve 1-4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.
Yield: 8 servings
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Penne Salad With Tomatoes, Goat Cheese And Basil
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12 oz penne 3 cup chopped tomatoes 2 teaspoon crushed garlic 2 tablespoon olive oil 2 tablespoon balsamic vinegar 3 oz goat chees, crumbled 3-4 cup chopped fresh basil 1-3 cup sliced black olives
1. Cook pasta in boiling water according to package instructions or untillfirm to the bite. Rinse with cold water. Drain and place in serving bowl.2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicyripe tomatoes to give the dalad enough liquid. Make Do not toss until ready to serve. From Rose Reisman Brings Home Light Pasta, typed in by Iris.
Yield: 6 servings
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Lamb Spirals With Goat Cheese Ravioli
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4 four-oz lamb paillardes (5x5x1-8; ) -- see direct 1-8 cup garlic; roasted 1-8 cup pine nuts; roasted 2 tablespoon olive oil 4 pinch string 1 pinch salt; to taste 1 pinch fresh ground black pepper; to taste 32 won-ton wrappers 1 cup goat cheese 1 tablespoon fresh italian parsley; chopped 1 pinch fresh ground black pepper 1-2 cup veal glaze 1 tablespoon fresh savory; chopped 1 tablespoon pink peppercorns 2 cup beurre blanc; see recipe
Recipe by: Bill Hufferd of DC3 Restaurant, Santa Monica, CA Preparation Time: 1:30 CHEF'S NOTE: A "paillarde" is a piece of meat that has been pounded flat be
STEP ONE: Prepare the Lamb-- Prepare each paillarde of lamb by pounding a 4-ounce portion between waxed
Place the lamb pieces flat on a cutting board. Mix roasted garlic with roas
STEP TWO: Prepare the Ravioli-- Mix goat cheese with Italian parsley and a pinch of pepper. Place a dab of
STEP THREE: Prepare the Beurre Blanc-- See the recipe for "Beurre Blanc forLamb Spirals" in this cookbook.
STEP FOUR: Final buttembly-- Charbroil the lamb spirals to Medium Rare. Remove string and slice into 20
Yield: 4 servings
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Texas Goat Cheese Tart
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12 oz texas goat cheese 1-2 cup fresh herbs, loosely packed - (see; suggestions below) 1 small garlic clove (or more) - mashed 2 oz unsalted butter 4 oz fresh ricotta 3 oz creme fraiche 2 tablespoon flour 2 eggs 1 salt 1 freshly ground black pepper 1 9-inch pie crust, prebaked
Suggested herbs to use in this recipe are: basil, parsley, marjoram, tarrogon, rosemary, thyme, etc.)
This trendy tart comes from the Mozzarella Company in Dallas, purveyors of prize-winning Texas cheeses that often are flavored with herbs. It makes a fine brunch fare accompanied by salad, and minature tarts are a tremedous hit served as hors d'oeuvres.
DIRECTIONS: =========== Bring all ingredients to room temperature. Preheat oven to 375 degrees F. In a bowl of food processor, mince herbs and garlic.Add cheeses, butter, creme fraiche, eggs, salt, and pepper, and process until mixture is smooth. Pour into prebaked pie crust. Bake until puffed and golden, about 30 minutes. Serve warm or at room temperature. Serves 8 as first course, 6 for luncheon.
AUTHOR'S NOTE: My favorite combination of herbs for this recipe is 1-4 generous cup parsley, 2 tablespoons fresh rosemary, and 2 tablespoons freshbasil. Often, I also add more garlic, 3 ounces of sun-dried tomatoes, and a generous sprinkling of toasted pine nuts.
~ Source: The Herb Garden Cookbook, by Lucinda Hutson ~ Typed for you by Karen Mintzias
From Gemini's MbuttIVE MealMaster collection at www.synapse.com-~gemini
Yield: 8 servings
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Tomato, Cucumber, And Goat Cheese Salad (Mondavi)
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----SALAD---- 1-2 basket cherry tomatoes; cut in half 1-2 cucumber; peeled and sliced 1-2 red onion; sliced thin 1-4 cup cilantro; chopped 1-4 cup mint; chopped 1 head romaine lettuce; chopped 1-2 cup goat cheese; crumbled 1 cup french bread croutons 10 kalamata olives; pitted (up to 12) ----DRESSING---- 1-4 cup lemon juice 1-4 cup rice wine vinegar 1 tablespoon garlic; chopped 1 1-4 cup olive oil 1 teaspoon ground cumin seed 1 salt and freshly ground pepper
Combine salad ingredients in a large bowl.
Mix together the dressing ingredients and toss with salad.
Serves 4-6.
Notes: Try with Woodbridge Sauvignon Blanc
Hanneman-Buster-Mcrecipe 1998-Apr-06
Recipe by: Woodbridge Recipes www.woodbridgewines.com
06, 1998
Yield: 6 servings
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Tomatoes Stuffed WSouffleed Goat Cheese And Savory Greens
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6 medium tomatoes; ripe 1 salt 4 teaspoon unsalted butter 1 1-2 tablespoon shallots; minced 2 teaspoon garlic; minced 1 1-2 tablespoon all-purpose flour 1-3 cup half-and-half 1 tablespoon dry sherry 1 log-style goat cheese 2 eggs, separated 3 tablespoon chives; minced 2 teaspoon fresh savory or tarragon; minced 1 salt 1 freshly ground white pepper 3 cup mixed savory baby greens; *see notes 1-4 cup lemon-garlic vinaigrette (recipe fo; llows) 1 basil oil
Preheat the oven to 400 degrees.
Slice the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and invert the tomatoes on paper towels to drain.
In a small saucepan, melt the butter. Add the shallots and garlic and sauteuntil soft but not brown. Add the flour and continue cooking for 2 to 3 minutes, stirring continuously. Whisk in the half-and-half and the sherry, cooking for 3 minutes longer and continuously whisking until the mixture issmooth. Transfer the mixture to a bowl and let cool slightly. Whisk in the goat cheese, egg yolks, chives, savory, salt and pepper.
In a separate bowl, beat the egg whites until they hold stiff peaks. Stir 1-4 of the whites into the cheese mixture to lighten it. Carefully fold in the remaining whites.
Spoon the souffle mixture into the tomato shells, mounding it slightly. Place the tomatoes, with their sides touching, in a lightly oiled baking dish. Bake for 20 to 25 minutes or until the tops are lightly puffed and browned.
Serve the hot tomatoes immediately on a bed of the mixed greens on chilled plates. Drizzle on about 1-4 cup of the vinaigrette and finish with a sprinkling or two of white pepper and basil oil. Yield: 6 servings Recipe By : COOKING RIGHT SHOW #CR9734 Posted to EAT-L Digest 21 October 96 -0400 NOTES : Show: 10-17-96 *arugula, frisee, watercress and mizun. From SUNNY West Palm Beach, FL
Yield: 1 servings
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Tortellini Al Forno With Radicchio And Goat Cheese
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3 tablespoon extra virgin olive oil 1 medium red onion, sliced paper thin 2 heads radicchio treviso, in 1-2 pie; ces 1 recipe goat cheese tortellini 2 cup salsa balsamella 1-2 cup parmigiano reggiano
To Make Tortelloni Al Forno:
Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2 tablespoons salt.
Heat oil in a 12 to 14-inch saute pan until smoking and add onions. Cook onions until softened but not brown, about 1 to 2 minutes. Add radicchio and cook until softened and lightly gray in color, about 5 to 6 minutes. Remove from heat and allow to cool.
Meanwhile, drop tortellini into boiling water and cook until tender. Gentlydrain and place in a large mixing bowl. Add cooled radicchio mixture, balsamella and half the grated cheese. Gently stir to mix well. Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese and bakeuntil bubbly and crusty on top, about 20 minutes. Serve immediately. Yield: 4 servings
Recipe by: Molto Mario MB1D32 Posted to MC-Recipe Digest
Yield: 1 servings
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Tortellini With Goat Cheese And Scallions
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2 cup soft goat cheese, preferably coach; farm 6 scallions, plus 2 scallions, thinly sliced 2 eggs 1-2 teaspoon freshly grated nutmeg 1-2 cup grated parmigiano-reggiano, plus 1-; 4 c 1 recipe basic pasta 4 cup good chicken broth
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a large mixing bowl, mash goat cheese until soft. Add scallions, eggs, nutmeg and cheese and stir well. Using a pasta roller, roll out pasta to thinnest setting and then cut sheets into 2-inch squares. Bring chicken stock to simmer in a 4-quart saucepan. Place 1 teaspoon goat cheese fillingin the center of each 2-inch square. Fold opposite corners together to forma triangle. Press edges together firmly to seal. Bring opposite points of the triangle together and meld together with firm finger pressure. Continueuntil all pasta is done. Drop tortellini in boiling water and cook until tender, about 7 to 10 minutes. Drain well and drop into simmering chicken broth. Add remaining scallions and cheese, check for seasoning and serve immediately.
Yield: 4 servings
Recipe by: Molto Mario MB1D31 Posted to MC-Recipe
Yield: 1 servings
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Trio Of Marinated Goat Cheeses
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1 log; (11-oz) fresh soft goat c ----TOMATO AND GARLIC GOAT CHEES--- 5 large garlic cloves; (unpeeled), pierced 1-2 cup (about) plus 2 tablespoons olive oi; l 5 sun-dried tomatoes 5 small sprigs fresh rosemary 5 small sprigs fresh thyme ----PORCINI MUSHROOM GOAT CHEESE--- 7-8 oz dried porcini mushrooms*; (up to 1) 1-2 cup (about) plus 2 tablespoons olive oi; l 1 large garlic clove; minced 1 tablespoon minced fresh parsley 1 salt and pepper ----WALNUT GOAT CHEESE---- 1-4 cup plus 2 tablespoons walnuts; (about 1 1-2 ounces) 1-2 cup (about) walnut oil 1 pepper
Delicious served with bread or crackers, these cheeses are also a wonderfuladdition to pizzas, pastas and salads.
*Dried porcini are available at Italian markets and specialty foods stores. Cut goat cheese into twelve 1-2-inch-thick rounds. Set rounds aside. For tomato and garlic goat cheese: Preheat oven to 350”F. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan.
Place sun-dried tomatoes in small bowl. Add enough boiling water to cover. Let tomatoes stand until softened, about 15 minutes. Drain; pat dry. Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1-2 teaspoons oil reserved from garlic. Place 1 cheese round atop herbs. Drizzle with more reserved olive oil. Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.) For porcini mushroom goat cheese: Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover andlet stand until softened, about 30 minutes. Drain mushrooms. Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and saut until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley. Season with salt and pepper. Cool completely. Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
For walnut goat cheese: Preheat oven to 350”F. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally,about 12 minutes. Cool completely.
Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour inenough walnut oil to fill jar completely. Seal tightly. (Can be prepared upto 1 week ahead; refrigerate.)
Makes three 8-ounce jars
Bon Appbreast December 1990
Feb 24, 1998
Yield: 1 servings
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Warm Goat Cheese Fondue
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2 tablespoon shallot, minced 1 tablespoon corn oil 2 tablespoon thyme, fresh, chopped 3-4 cup whipping cream 5 1-3 oz goat cheese, crumbled 1-2 teaspoon salt 1-2 teaspoon pepper, cracked
Cook shallot in oil in a large nonstick skillet until tender, stirring often; stir in chopped thyme and whipping cream. Bring to a boil, stirring constantly; remove from heat. Whisk in goat cheese, salt and pepper until smooth. Yeild about 1 1-2 cups
Notes: This is served with Warm Goat Cheese and Potato Salad Per serving: 364 Calories; 33g Fat (82% calories from fat); 13g Protein; 4gCarbohydrate; 101mg Cholesterol; 415mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Yield: 4 servings
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Watercress Goat Cheese Salad
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1 bunch watercress washed and 1 dried 1-4 cup pecan halves 4 oz mild goat cheese well 1 chilled
On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad.
From Gemini's MbuttIVE MealMaster collection at www.synapse.com-~gemini
Yield: 1 servings
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Asparagus, Prosciutto, And Goat Cheese Galettes
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2 medium onions; chopped 1 tablespoon olive oil 1 tablespoon unsalted butter 1-2 lb thin asparagus; (about 15 spears, 1-4- to 2 galette rounds; (recipe follows), baked 1-4 lb thinly sliced prosciutto; cut crosswise into thin s 1-3 cup soft mild goat cheese; (about 4 ounces) room tem ----GALETTE ROUNDS---- 1-4 cup milk 3-4 stick; (6 tablespoons) unsalted 3 large egg yolks 1 large whole egg 2 cup all-purpose flour 1 3-4 teaspoon salt 3 tablespoon chopped fresh chives
In a skillet cook onions in oil and butter with salt and pepper to taste
over moderately low heat 15 minutes, or until golden. Transfer onions to a bowl to cool.
Have ready a large bowl of ice and cold water. Cut asparagus crosswise into1-2-inch pieces and cook in a large saucepan of boiling salted water 3 to 5minutes, or until just tender. Drain asparagus in a colander and transfer to bowl of ice and cold water to stop cooking. Lift asparagus out of water and pat dry.
Preheat oven to 400”F.
Spread onions evenly onto galette rounds and top with prosciutto, asparagus, and goat cheese. Bake galettes on a baking sheet in middle of oven about 15 minutes, or until tops are lightly browned. Transfer galettesto a rack and cool.
Serve galettes, cut into wedges, at room temperature.
GALETTE ROUNDS: In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill hour. Preheat oven to 450”F.
Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made1 day ahead and kept in a sealable plastic bag at room temperature. Makes 4galettes rounds.
Makes 2 galettes, serving 2.
Gourmet April 1996
Posted to recipelu-digest by Sandy
Yield: 1 servings
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Baked Goat Cheese Gnocchi
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10 oz goat cheese,; divided 4 egg yolks,; divided 1 up to 1 cup flour 1 salt and pepper 1 milk, to thin 6 oz italian bulk sausage, cooked,; drained and crumbled
In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks. Using a paddle, cream mixture, adding enough flour, a bit at a time,to make a tight but workable dough pliable enough to pipe from a pastry bag; season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a 3-4-inch tip and pipe out long cylinders onto a wax or parchment paper-lined cookie sheet. Chill until firm. Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Chill again. Preheat broiler. Lightly oil 2 individual gratin dishes or 1 medium baking dish. Cook sausage until browned, breaking it apart with a spoon. Drain offexcess fat and keep warm. Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness. In a small bowl mix togetherremaining cheese and egg yolk. Slowly whisk in milk until thin enough to pour; season with salt and pepper. Drain gnocchi and toss with sausage. Transfer gnocchi to prepared dishes; spoon egg glaze over top. Broil until golden brown and bubbly. Serve directly from gratin dishes. Yield: 2 to 3 servings Recipe By :ESSENCE OF EMERIL SHOW#EE076 Posted to MC-Recipe Digest V1 #301 08:15:28 -0500
Yield: 1 servings
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Baked Goat Cheese With Garden Salad
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8 oz fresh log chevre* 3 thyme sprigs (or more) 1 olive oil 1 cup fine dried bread crumbs 1 teaspoon dried thyme; crushed 2 tablespoon red wine vinegar -or more 1 salt, pepper 1-2 head rocket (or see note) 1 day-old baguette 1-2 cup butter; melted 2 lg. garlic cloves; split
*Note: Chevre should be cut into 4 (1-2-inch-thick) rounds. **Instead of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil may be used instead. Place goat cheese rounds and fresh thyme in shallow pan or dish. Sprinkle with 1-4 cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with 1-2 cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (1-4-inch-thick) slices. Brush each slice with some of melted butter. Place on baking sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly browned. While still warm rub each crouton with cut clove of garlic. Dip marinated cheese slices in bread crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese incenter of plates, browned side up. Arrange croutons around cheese.
From Gemini's MbuttIVE MealMaster collection at www.synapse.com-~gemini
Yield: 4 servings
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Baked Potato With Rosemary, Olive Oil And Goat Cheese
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1 russet potato 1 olive oil 1 sea salt 1 teaspoon fresh chopped rosemary 1-2 tablespoon extra virgin olive oil 1 tablespoon grated goat cheese
Preheat oven to 375 degrees.
Wash potato, dry, then roll in olive oil and sea salt. Bake in preheated oven 50 minutes. Split cooked potato and open. Sprinkle with rosemary and olive oil and top with goat cheese. Garnish with cracked black pepper. Serve immediately. Makes 1 serving.
Per serving: 285 calories, 34g carbohydrates, 5g protein, 10g total fat (3gsaturated), 7g cholesterol, 2g fiber, 56mg sodium. Calories from fat: 32%. Two-thirds of the recipe's fat is from the olive oil, a rich source of monounsaturated fat.
Recipe by chef Brian Moran of the Milwaukee Club, Milwaukee, Wisconsin. Published in the Milwaukee Journal Sentinel 10-19-97.
Recipe by: Chef Brian Moran of the Milwaukee Club
Posted to MC-Recipe Digest V1 #861 by Mark Scheffler
Yield: 1 servings
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Balsamic Marinade For Goat Cheese
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1-2 cup balsamic vinegar 2 tablespoon fresh lemon juice 2 tablespoon fresh orange juice 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 2 whole garlic cloves; minced 1-4 cup thinly sliced fresh basil 1 teaspoon dried mexican oregano 3-4 cup extra virgin olive oil 8 oz soft fresh goat cheese; cut into 1 inch thick rou 1-4 cup finely diced red bell pepper 1-4 cup finely diced yellow bell pepper
Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glbutt baking dish. Add goat cheese;turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
Yield: 8 appetizer servings
Recipe by: Two Hot Tamales
Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary"
Yield: 1 servings
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Bbq Lamb Salad W-Grilled Vegetables And Goat Cheese (Gc)
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6 lamb tenderloins 1-2 cup new mexico style bbq sauce 1 salt and freshly ground black peppe; r 4 cup mixed greens 8 slice goat cheese; 1-4-inch thick 8 pencil thin asparagus; grilled 1 red bell pepper; grilled and, seeded, cut 1 yellow bell pepper; grilled and, seeded, cut 2 new potatoes; cooked, grilled, and cut
Prepare a wood or charcoal fire and let it burn down to embers. Brush the lamb with the barbecue sauce and season to taste with salt and pepper. Grill for 3 minutes on each side or until done. Serve on top of mixed greens with grilled vegetables and goat cheese.
Yield: 4 servings
Recipe by: GRILLIN'& CHILLIN' SHOW #GR3621 Posted to MC-Recipe Digest V1
Yield: 4 servings
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Scallops And Goat Cheese With Spaghetti
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1 lb spaghetti 1-2 cup olive oil 1-2 teaspoon crushed red pepper 2 cloves garlic; minced 1 lb scallops; quartered 1 lb tomatoes; peeled and chopped 1-4 lb sun-dried tomatoes; oil-packed, coarsely chop 1-4 cup parsley; finely chopped 6 oz goat cheese; crumbled
This dish is made very quickly. When all the ingredients are prepared, bring your pasta water to a boil and add the pasta.
Heat the oil, pepper and garlic over high heat. When the oil is very hot, add the scallops. Stir-fry quickly, 30-40 seconds. Remove the scallops witha slotted spoon, letting the oil drain back into the pan.
With the heat still high, add the fresh tomatoes, sun-dried tomatoes with their oil and parsley. Stir-fry one minute. Turn off the heat and add the goat cheese, stirring until it dissolves and melts into the sauce.
Return the scallops to the sauce pot and mix thoroughly. Keep sauce warm while the pasta finishes cooking, making sure that the sauce does not boil. When pasta is cooked, drain, toss with the sauce and serve.
NOTES : Use a goat cheese such as Montrachet that will melt completely intothe sauce. Recipe by: Sicilian and American Pasta Posted to TNT - on Jul 14, 1997
Yield: 4 servings
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Smoked Quail And Goat Cheese-Filled Poblano Chile
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8 large fire-roasted poblano chiles 8 smoked quail breasts, diced in 1-4; pieces 2 tablespoon olive oil 4 shallots, minced 1 small clove garlic, minced 1-2 oz tequila 1 pinch minced cilantro 1 lb goat cheese
To prepare stuffing:
Peel poblano chiles, split down one side and remove seeds. Saute diced quail in olive oil, shallots and garlic until shallots are soft, taking care not to burn the garlic. Deglaze pan with tequila and set aside to cool. When mixture is cool, mix in cilantro and goat cheese.
Carefully stuff the peppers. You may sew the chiles up with strips of blanched leeks and a needle.
To bake chiles:
Preheat oven to 350 degrees. Place stuffed chiles, cut side down, in a baking pan and cover. Roast for about 40 minutes. Uncover and roast another5 minutes. Serve on a pool of Tomato-Cilantro salsa.
To roast chiles:
Using long tongs, place peppers over a gas flame and turn until the skin isevenly charred. You may also place the peppers on a cookie sheet and roast them under the broiler, taking care not to burn them. Transfer the charred peppers to a plastic bag, seal and let them steam. When peppers have cooled, using rubber gloves, carefully peel skin and make an incision down one side of the chiles and remove seeds, making sure not to tear the chiles. NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
Recipe by: James Beard - Feb 97 issue Chile Pepper Magazine
Posted to bbq-digest V5 #068, by "Garry Howard"
Yield: 8 servings
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Smoked Salmon And Goat Cheese Sandwiches
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1-2 lb soft mild goat cheese; (such as bucheron or mont 10 tablespoon minced fresh arugula or watercress 5 tablespoon olive oil 6 teaspoon minced fresh chives 1 lb smoked salmon slices 2 tablespoon fresh lemon juice 12 1-2 inch-thick egg bread slices 1 fresh arugula or watercress leaves 12 thin lemon slices
Fresh strawberries and cookies from the bakery round out the meal nicely. Pour a dry white wine or iced tea.
Can be prepared in 45 minutes or less.
Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil
over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Just before serving, toast bread. Spread with goat cheese mixture; top withsalmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cutin each lemon slice from center to edge. Twist 1 slice atop each sandwich. 4 servings
Bon Appbreast June 1993
24, 1998
Yield: 1 servings
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Socca With Roasted Peppers And Goat Cheese
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2 cup lukewarm water 2 teaspoon salt 2 1-4 cup chick pea flour 1-4 cup extra virgin olive oil; plus 2 tablespoons 1 cup red sweet bell peppers; roasted, peeled 4 oz fresh goat cheese; coach farm preferred
Preheat oven to 425 degrees F and preheat broiler.
Place water and salt in a large wooden bowl. Whisking constantly, add checkpea flour until all is well blended. Stir in olive oil and let stand 30 minutes. Smear a 14inch cast iron skillet with 2 tablespoons oil and pour in batter. Place under broiler for 6 minutes, until lightly blistering. Remove and place in oven and bake 15 minutes. Remove, cut into wedges, dustwith pepper and serve with roasted peppers and goat cheese. Yield: 4 as antipasto
Recipe by: MEDITERRANEAN MARIO #ME1A02
Posted to MC-Recipe Digest V1 #990 by Sue
Yield: 1 servings
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Spinach And Goat Cheese Pasta
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1 1-2 lb fresh spinach: washed; dried, stemmed and shredd 1 pkg (16oz.) dry spinach fettucine noodl; es 1-3 cup broth; (vegetable or chicken) 1-3 cup 1996 st. clement sauvignon blanc 2 garlic cloves; minced, (up to 3) 5 oz fresh goat cheese; crumbled, (up to 6) 1 cup cherry tomatoes; halved, (up to 2)
1. Put washed, shredded spinach in large strainer.
2. Cook pasta according to package directions. Pour over spinach in strainer and mix to wilt spinach.
3. In a sauce pan, heat the broth and St. Clement Sauvignon Blanc to simmer. Stir in goat cheese and garlic until cheese is melted; remove from heat.
4. Add cheese mixture to pasta, toss to coat. Divide pasta among four serving plates, scatter tomatoes over each serving and season with salt andpepper to taste.
Serve with 1996 St. Clement Sauvignon Blanc!
Yield: 4 servings
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Spinach Linguine With Goat Cheese
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3 tablespoon olive oil 1 bunch green onions; sliced 4 plum tomatoes; chopped 1 red bell pepper; chopped 6 oil-packed sun-dried tomatoes; drained, chopped 2 garlic cloves; minced 1-4 teaspoon dried oregano; crumbled 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil or 1 teaspoon d; ried, crumbled 1 salt and pepper 8 oz spinach linguine or spaghetti; freshly cooked 4 oz soft goat cheese; (such as montrachet), sli
A sophisticated main course.
Heat oil in heavy large skillet over medium heat. Add next 6 ingredients and saut until onions are tender, about 15 minutes. Stir in
parsley and basil. Season with salt and pepper. Add pasta; toss thoroughly.Divide pasta between 2 plates. Top each with half of goat cheese. 2 servings
Bon Appbreast January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina Posted to recipelu-digest by Sandy
Yield: 1 servings
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Summer Rice Salad With Goat Cheese Dressing
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----DRESSING---- 1-2 cup corn oil 1-2 cup crumbled soft mild goat cheese 1-4 cup red wine vinegar 2 tablespoon ons, chopped fresh oregano 1 tablespoon on, ground cumin 1-2 teaspoon ground cloves ----SALAD---- 4 1-2 cup water 2 1-2 cup uncooked long-grain white rice 1 teaspoon salt 10 oz frozen corn, thawed and drained 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 cup chopped red onion 6 green onions, chopped 1-2 cup chopped fresh chives or green onion; s
FOR DRESSING: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
FOR SALAD: Bring 4-1-2 cups water to simmer in heavy large saucepn. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover andcook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
Transfer rice to a large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. let stand 2 hours at room temperature before serving.) =AD=AD=AD=AD=AD
Per serving (excluding unknown items): 199 Calories; 14g Fat (60% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 291mg Sodium Recipe by: Bon Appebreast-August 1994 Posted to FOODWINE 1997
Yield: 8 servings
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Yankee Doodles' Macaroni With Goat Cheese
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1 stephen ceideburg 2 quart milk 1 salt, to taste 1-8 teaspoon cayenne pepper 1-8 teaspoon white pepper 1 lb small elbow macaroni 1-4 cup butter (1-2 cube) 1-2 cup all-purpose flour 6 oz shredded monterey jack cheese (1 1-; 2 cups) 3 1-2 oz goat cheese, cut up 3 tablespoon olive oil 2 cup day-old bread, torn into small piec; es 1 teaspoon chopped garlic (1 clove) 3 tablespoon grated parmesan cheese
Combine milk, salt to taste, cayenne and white pepper in saucepan. Cook gently over medium heat until milk comes to simmer. Remove from heat.
Cook macaroni in boiling, salted water until al dente. Drain and aside.
Melt butter over medium heat and whisk in flour, stirring frequently, 1 to 2 minutes. Remove from heat and cool slightly.
Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes.
Over low heat, whisk jack cheese and goat cheese into mixture until cheese barely melts. Combine cooked macaroni with sauce, mix well. Adjust seasonings to taste, then transfer to 2-quart cbutterole. Bake at 350 degrees for 15 minutes.
Heat olive oil in skillet over medium heat. Add bread crumbs cook, stirringfrequently, until crisp, about 5 minutes. Add chopped garlic at last minute. Cool mixture, then crumble coarsely by hand or in food processor. Toss with Parmesan cheese.
Sprinkle partially cooked macaroni with garlic bread crumbs bake 10 to 15 minutes longer.
Note: For more goat cheese taste, add 1 1-2 to 3 more ounces. In the restaurant, the cooked macaroni and cheese is not baked but ladled into individual heat-proof serving dishes, sprinkled with the crumb mixture and browned under a broiler.
Makes 6 to 8 servings.
Per serving: 794 calories, 34 grams protein, 35 grams fat, 74 grams cholesterol, 86 grams carbohydrate, 603 milligrams sod less than 1 gram fiber.
From the Oregonian's FOODday, 1-26-93.
Posted by Stephen Ceideburg
Yield: 6 servings
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Artichoke With Goat Cheese Wrapped In Phyllo
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1 artichoke bottom 1 oz white wine 1-4 oz basil 1-4 oz chives 2 oz phyllo dough 1 oz butter; softened 1 oz goat cheese; crumbled
Saute artichoke bottom in heated nonstick pan. Add wine, basil and chives. Cool to room temperature. Spread phyllo dough with butter; put
together by overlapping edges. Place small amount of phyllo dough in center; place artichoke bottom on center portion. Sprinkle with mixture
of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in
baking pan. Bake in moderate oven for 12 minutes or until golden.
Formatted for MCrecipe by JoAnn Pellegrino 5-98
NOTES : Recipe by Chef John Guyer, Las Vegas Hilton. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets-Las Vegas Hilton
May19, 1998
Yield: 1 servings
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Artichokes Stuffed With Herbed Goat Cheese
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2 medium artichokes; (about 1-2 lb. each) 4 oz chevre cheese; softened 2 teaspoon fresh herbs; chopped 1 tablespoon fresh chives; chopped 2 small cloves garlic; finely minced 1 pinch black pepper; freshly ground 1 small baguette
Prepare and cook medium artichokes as directed - remove any stem to form a flat base. (Scrape off stem's fibrous skin with a vegetable peeler and cookalong with the globe, or use it as an ingredient in a stuffing or saute.) Cut straight across the artichoke, removing about the top third of the leaves. Using kitchen shears, trim off the torny tips of the other leaves. Turn the artichokes upside down in water, and shake well to wash off any pesticides, dirt, and insects. Cut artichokes tend to darken quickly, so buttoon as they are trimmed and washed, place them in a mixture of 2 T of lemon juice or vinegar per quart of water while you finish your recipe preparation. Usually place trimmed artichokes leaf side down in poaching liquid. Cover and simmer over medium to low heat from about 30-40 minutes. Cool, then remove choke and scrape out thistle. Set aside. Preheat oven to 375. In a small bowl, combine chevre with herbs, chives, garlic and black pepper.
Fill cavity of artichoke with cheese mixture, and spoon some in between leaves. Place artichokes in a shallow pan and bake in oven for about 15 minutes, or until goat cheese is thoroughly warm. Serve with hand-torn pieces of bread.
Shared by Jill Proehl, REG 2 - St. Louis, MO
NOTES : For Herb Mix, it is recommended you use a combination of oregano, basil, marjoram, and parsley. To stuff - grab hold of the choke, willfully pulling it out. Dig down with a small knife or serrated grapefruit spoon and remove the thistle. To make it easier, parboil the artichoke for about10 minutes, turn leaf side down and press firmly on the base of the heart, spreading leaves and opening choke area for removal and stuffing. Recipe by: Shape Cooks, Spring 1998
Posted to MC-Recipe Digest by Jill
Yield: 6 servings
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Black Bean-Goat Cheese Enchiladas (With Mango Relish)
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----SAUCE---- 1 cup chicken stock 10 tomatillos (husked); rinsed and chopped 4 cloves garlic 1 cup onions; chopped 2 serrano chiles; seeded and chopped 2 tablespoon fresh cilantro; chopped 1 salt; to taste ----FILLING---- 1-4 cup chicken stock 2 cup black beans; cooked 1 clove garlic; minced 2 serrano chiles; seeded and minced 1-2 cup mango or papaya; diced 4 scallions (white part only); thinly sliced 1-2 cup corn kernels; roasted 8 oz fresh goat cheese; crumbled 1 salt; to taste 1 vegetable oil; to soften tortillas 8 corn tortillas 1 cup mango relish (separate recipe)
Preheat the oven to 350 degrees F.
To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic cloves, onions, and serranos over medium-high heat for 10 minutes, stirring frequently. Transfer the mixture to a blender, add the cilantro, and puree until smooth. Season with salt and set aside.
To make the filling, in another saucepan, bring all the filling ingredientlovecept the cheese and salt to a boil. Remove from the heat, whisk in 4 ounces of the goat cheese, and season with salt. Deep warm.
Pour enough of the oil in a skillet to come 1-2 inch up the sides. Over medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: DoThis Very Carefully--This is VERY, VERY HOT--) Submerge the tortillas in the oil one by one for 5 seconds each to soften. Drain the tortillas on paper towels and keep warm: do not stack the tortillas. To buttemble the enchiladas, divide the black bean-goat cheese mixture evenly among the tortillas, spreading evenly down the middle. Roll up the tortillas and place seam side down on a baking sheet or in an ovenproof baking dish, placing them snugly together. Pour the reserved tomatillo sauce over the enchiladas, and top with the remaining 4 ounces of the goat cheese. Cover with foil and bake in the oven for 10 minutes. Serve 2 enchiladas per plate, together with Mango Relish (separate recipe). Chef's Notes: This recipe is included by chef Stephan Pyles in his cookbook The New Texas Cuisine, Doubleday, 1993, ($35.00). The chef states: "This recipe was published in Parade magazine in 1987 in an article commissioned by my friend Sheila Lukins... Although at first glance this combination may not seem very Texan, one only has to realize that the Gulf Coast is subtropical and that some of the best goat cheese inthe country is made here in Dallas by the Mozzarella Company." (He's right!) Posted to MC-Recipe Digest V1 #214
NOTES : "Black beans, goat cheese, and mango have become a popular combination in the new Texas cooking, and once you've tasted these enchiladas, you'll understand the appeal" says Chef Pyles of Star Canyon in Dallas, Texas.
Yield: 4 servings
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Boboli Pizza With Garlic, Peppers And Goat Cheese
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1-4 cup olive oil 1 large red onion; thinly sliced 6 large garlic cloves; thinly sliced 1-2 large red bell pepper; thinly sliced 1-2 large yellow or green bell pepper; thinly sliced 1-4 teaspoon dried crushed red pepper 1 salt 1 pepper 16 oz boboli (baked cheese pizza crust) 5 oz soft goat cheese; crumbled 1 tablespoon fresh thyme leaves; or 1 tablespoon dried thyme leaves; crumbled
Preheat oven to 450oF. Heat olive oil in a heavy large skillet over medium-low heat. Add sliced onion and garlic and saute until very soft, about 20 minutes. Add sliced bell peppers and saute 5 minutes. Mix in driedcrushed red pepper. Season with salt and pepper. Place Boboli on a pizza pan or cookie sheet. Tip skillet so oil accumulates at one side. Brush Boboli with oil in skillet. Top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until cheese melts, about 12 Katherine Smith, Kook-Net:The Shadow Zone IV ~ Stinson Beach, CA
Posted to MC-Recipe Digest V1 #687 by "Bob &
Yield: 4 servings
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California Goat Cheese Crepes With Sweet Onion Sauce
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----CREPES---- 1 cup flour, all purpose 1 egg 1 egg yolk 1 cup milk, or more 1 pinch salt 1 pinch pepper, black, ground 1 tablespoon parsley, chopped 1 tablespoon chives, chopped 2 tablespoon butter, lightly salted 1 oil, olive ----FILLING---- 8 oz cheese, goat, california - at room; temperature 2 tablespoon oil, olive 3 tablespoon basil, finely shredded 2 tablespoon parsley, chopped 2 tablespoon olives, black, chopped 1 pepper, black, ground ----SWEET ONION SAUCE---- 1 1-2 tablespoon oil, vegetable 1 medium onion, sliced 1 cup veal, trimmings * or 1 cup beef, trimmings * 2 tablespoon vermouth, dry
* Trimmings should be cut into 3-4 inch dice. ** See recipe for VEAL STOCK.
For Crepes: ===========
Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir to the consistency of smooth paste. Gradually add remaining milk and mix until smooth. Add salt and pepper, and 1 tablespoon of parsley and chives.
Heat 2 tablespoons of butter until the butter foams and turns a very light brown color. Whisk this into the batter. Let the mixture stand for at least 2 hours.
Thin the batter with milk, if necessary, to the consistency of whipping cream.
Brush a 7" non-stick skillet with a thin film of olive oil and place over medium heat.
When hot, add about 3 tablespoons of batter and swirl to coat the pan. Cook until lightly golden, about 1 minute; then flip and cook the second side for about 30 seconds. Continue with remaining batter, stacking crepes between sheets of waxed paper.
For Filling: ============
In a mixing bowl, mash the cheese with 2 tablespoons of olive oil until soft and smooth. Stir in the basil, 2 tablespoons of parsley, olives, and pepper.
For Sweet Onion Sauce: ======================
In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat. Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)
Add the vermouth, stirring, to the meat and onions. Then add the stock and bring the mixture to a boil. Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.)
Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit. Strain the resulting sauce and season with a little bit salt and pepper.
To buttemble: ============
Preheat the oven to 375 F.
Use a narrow spatula or butter knife to spread 1 side of each crepe evenly with about 2 tablespoons filling. Fold each crepe into quarters, pressing neatly.
Blanch cucumber slices in boiling salted water for 1 minute then drain well. Arrange the stuffed crepes in a shallow baking pan, brushing lightly with olive oil and place them in the oven until heated through (about 5 minutes.) Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates. Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.
Warm the sauce. Spoon some sauce around the crepes, and serve. Source: New York's Master Chefs, Bon Appebreast Magazine
Chef: Larry Forgione, An American Place Restaurant, New York
File ftp:--ftp.idiscover.co.uk-pub-food-mealmaster-recipes-mm-gc-ny.zip
Yield: 4 servings
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** Exported from Now You're Cooking! v5.68 plus 1 **
Carrots, Goat Cheese, Thyme And Sun-Dried Tomatoes
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2 large carrots; scrubbed 8 dried tomatoes; rehydrated and chopped 1 fresh thyme; to taste 14 oz hot cooked pasta; drained 1 tablespoon olive oil 8 oz goat cheese; grated or fresh parmesan 1 salt and pepper
Heat a sauce pan with water to cook the carrots. Grate the carrots into long shreds, then cook for 1 minute in the pan of water. Drain and return to the pan; add the sun-dried tomatoes and some fresh thyme to taste.
Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, sald and pepepr to taste. Toss gently and serve on warmplates.
Notes: Use any flat pasta like farfalle, short broad egg noodle, or ravioli. Add a little citrus peel to the water used to rehydrate the tomatoes. Fast! Attractive.
Random House.
Recipe by: Vegetarian Pasta by Rose Elliot (1997)
Feb 27, 1998
Yield: 4 servings
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** Exported from Now You're Cooking! v5.68 plus 1 **
Corn And Goat Cheese Queso
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2 tablespoon butter 1-2 cup minced onions 3 cup fresh corn; about 6 ears 1 tablespoon chopped garlic 1 jalapeno; stemmed, seeded and chopp 8 oz goat's cheese 1-4 cup heavy cream; (up to 1-2)
EMERIL LIVE SHOW #EMIA29
REC: Boiled FruitcakeThere are many recipes for boiled fruitcake, but this is the only one I've ever made (not that I've made it for years or anything...
In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and pepper. Serve with the flauttas.
Yield: about 2 1-2 cups
Yield: 1 servings
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** Exported from Now You're Cooking! v5.68 plus 1 **
Corn Cakes With Sun Dried Tomatoes-Goat Cheese
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3-4 oz sun-dried tomatoes 1-4 teaspoon salt 1-4 teaspoon freshly ground black pepper 3-4 cup boiling water 1-4 teaspoon crushed red pepper 2 ears of corn 1 cup skim milk 1 centiliter garlic; minced 1 oz chevre (mild goat cheese) 1-2 cup yellow corn meal 1-2 cup whole wheat flour 1 tablespoon olive oil 1-2 teaspoon baking powder 2 egg whites
Combine tomatoes and 3-4 cup boiling water. Let stand for 30 minutes. Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn tomeasure 1 cup. Arrange corn in a vegetable steamer over boiling water, cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir well. Add corn mixture, stirring just until combined. Set aside. Combine milk and next 3 ingredients in the container of electric blender; Cover andprocess until smooth. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot griddle. Cook for 2 1-2 mins or until the tops are covered wbubbles and edges look cooked. Turn corn cakes and cook an additional 2 1-2 mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE
