Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
Total time: About 1 hour 10 minutes, plus 10 minutes cooling time
1 medium-size head of cauliflower
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14.8-ounce) can chopped tomatoes in juice
1/8 teaspoon cinnamon
1/2 teaspoon coriander seeds, lightly toasted and coarsely ground
2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
2 to 3 teaspoon chopped chives
2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Yield: Serves 4 to 6
Advance preparation: Both the roasted cauliflower and the tomato sauce will keep for a couple of days in the refrigerator. The finished gratin will also keep for a couple of days. Reheat in a medium oven.
Nutritional information per serving (4 servings): 244 calories; 17 grams fat; 5 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 101 milligrams cholesterol; 15 grams carbohydrates; 4 grams dietary fiber; 158 milligrams sodium (does not include salt to taste); 10 grams protein
Nutritional information per serving (6 servings): 163 calories; 11 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 67 milligrams cholesterol; 10 grams carbohydrates; 3 grams dietary fiber; 105 milligrams sodium (does not include salt to taste); 7 grams proteinIndustry News, News, Recipes
Goat is the New Pork Belly
Pork belly, essentially a thick slab of premium bacon, started as a novel way to enjoy pork but soon became de rigueur on menus from food trucks to four-star restaurants. Now chefs looking for intriguing alternatives have discovered goat, a staple in Latin American and Asian cuisines that offers culinary versatility at all price points. Goat is the most widely consumed meats in the world, but Americans view it with suspicion. Open minded chefs are drawn to it for its mild gaminess and because it adapts to a wide range of preparations and sauces. Available in ethnic restaurants throughout the county, goat is now showing up on mainstream menus.
Haven Gastropub chef Greg Daniels constantly introduces new ingredients to his patrons; he’s offered curried goat stew and is now experimenting with goat meatballs at his Old Towne Orange restaurant. Meatballs are popular this season: Chef Yvon Goetz offers Swedish-style goat meatballs as a special starter at The Winery in Tustin. The meat is hardly considered exotic at Binh Dan, a Little Saigon restaurant where you an actually enjoy a seven-course goat feast!
RICHMOND, Va (WTVR) – It’s a tasty and healthy dish using fresh Italian Eggplant that’s grilled and drizzled with Olive Oil with a sprinkle of toasted pecans, basil and tangy goat cheese. Local Food Expert Debbie Boroughs shares her easy to make recipe.
3 tablespoons olive oil
7 Italian eggplant, cut into 1” wide slices
½ cup toasted pecans
3 oz goat cheese, crumbled
1/3 cup fresh globe basil
Lemon Basil Vinaigrette
1 cup fresh lemon juice
1/3 cup olive oil
2 tablespoon brown sugar
1 tablespoon fresh globe basil
1 teaspoon shallot, minced
1 teaspoon garlic, minced
1/8 tsp salt
1/8 tsp pepper
Drizzle olive oil over sliced eggplant and toss to coat. Preheat grill or grill pan over medium heat. Grill until tender and grill marks appear, about 3 minutes each side.
Arrange grilled eggplant on platter. Sprinkle with pecans, basil and goat cheese. Drizzle with lemon-basil vinaigrette.Recipes
Top quality Alabama goat cheese and local honey were the inspiration the for this fluffy dip, perfectly suited for holiday gatherings.This treat toes the line between savory and sweet. It’s easy to make and highly addictive. Taste testers (my husband and brother) were equally satisfied using apple slices and pita chips as a vessel.
As you gather ingredients, I would encourage you to try a small-batch, local honey. The depth of flavor is unmatched. I’ve bought excellent varieties from Pepper Place Market, Whole Foods and Andy’s Farm Market. Happy dipping!
Honey Walnut Goat Cheese Dip
For the nuts:
1 teaspoon honey
1/4 teaspoon canola oil
1/2 teaspoon cinnamon
1/4 cup walnut pieces (or very finely chopped)
For the dip
1/2 cup cream cheese, at room temperature
3/4 cup goat cheese crumbles, at room temperature
2 tablespoons honey, plus more for topping
1/2 teaspoon vanilla
Preheat the oven to 350. Combine the honey, oil and cinnamon in a small bowl. Add the nuts and toss to coat. Spread evenly on a baking sheet covered in parchment paper and roast for 8-10 minutes. Set aside to cool.
Using an electric mixer, beat together the cream cheese, goat cheese, honey and vanilla. Keep beating until the mixture is completely smooth. Use a wooden spoon or spatula to fold in about 3/4 of the walnuts. Spoon the dip into a serving bowl, then top with additional nuts and a drizzle of honey. Serve with apple slices, pita chips, gingersnaps or graham cracker sticks.Industry News, News, Recipes
Chevre is a sweet and tangy take on goat cheese
Spread is a sophisticated substitute for cream cheese in such treats as crostini and brownies.
By SARAH GISH
The Kansas City Star
By SARAH GISH The Kansas City Star
Kelly Alesso had a culinary epiphany three years ago.
The Chicago-based food blogger was at the Vermont Cheesemakers’ Festival when she bit into a dark chocolate brownie swirled with chevre, a fluffy, pure white cheese made from goat’s milk. That surprising, delicious combination of sweet chocolate and savory, subtly tangy goat cheese got Alesso wondering: What else can you do with chevre?
Since then Alesso has worked goat cheese into recipes for salads, soups, sushi, tacos and, naturally, brownies. Alesso loves chocolate-chevre brownies so much that she has come up with four recipes for them, which are posted to her blog, Pink-Apron.com.
Like Alesso, I crave goat cheese. At restaurants, I order it in omelets and on salads and burgers. At 715, an Italian restaurant in Lawrence, I almost always order the ravioli, pillows of pasta stuffed with goat cheese and parsnip puree and drizzled with olive oil.
Growing up in rural Kansas, the only cheese I ate came from a cardboard Velveeta box or a cow. But as an adult, I discovered goat cheese tastes just as good as, if not better than, cream cheese.
A few months ago, I bought a tub of chevre from the Lawrence Farmers Market and decided I’d start incorporating the ingredient into homemade meals. But after dolloping it in scrambled eggs and mixing it into macaroni and cheese, I was pretty much out of ideas.
In search of inspiration, I went online and flipped through a few food blogs. When I found Alesso’s recipe for chocolate-chevre brownies — and her photo of a fudgy square laced with creamy ribbons of goat cheese fluff — I had an epiphany of my own: goat cheese has a sweet side.
“It’s got a little bit of umami,” Alesso says, using the Japanese word for deliciousness, “but it’s not so savory that it feels discordant with chocolate or sugar.”
It adds complexity and sophistication to any recipe, she adds.
Lately I’ve been noticing more and more sweet takes on goat cheese. Glace Artisan Ice Cream, a gourmet scoop shop with locations in Kansas City and Leawood, makes a goat cheese ice cream with cherries that tastes just like frozen cheesecake.
The cheese case at my grocery store now sells a sweet, spreadable cheese from Alabama-based Belle Chevre that comes in four flavors: honey, cinnamon, coffee and fig.
And Pachamama’s, a fine-dining restaurant in Lawrence, has been known to make cheesecake with chevre and Concord grapes. The restaurant’s chef/owner, Ken Baker, says that unlike cheeses made from cow’s milk, which often have a nutty flavor, “goat cheese is really bright and clean-tasting. It’s also more lightweight. It’s fluffier.”
Baker plays up that fluffiness by whipping the cheese, then serving it on a sweet and savory arugula salad with smoked pork jowl and roasted peaches.
Goat cheese is so versatile, says Sue Goddard of Goddard Farm, the goat dairy and micro-creamery in Lecompton, Kan., that supplies Pachamama’s with chevre.
“Anything you can do with cream cheese, you can do with chevre,” Goddard says.
As a nutritional bonus, goat cheese is slightly lower in fat and calories than a comparable cow’s milk product such as cream cheese. It also has more protein and calcium and is more easily digested than cheese made with cow’s milk. Some people who are lactose-intolerant find they can eat goat cheese without any problem.
But like any cheese, goat cheese is best in moderation: One ounce has 5.8 grams of saturated fat.
Of course, I threw moderation out the door when I tried three sweet goat cheese recipes in one week. The binge began with Alesso’s chocolate-chevre brownies. I baked a batch before work one day and took them to a company bake sale. Despite the fact that I ate one (OK, three) of the crazy-delicious brownies on my commute, I raised $18 for a good cause, thanks in part to a photo of the brownies I posted on Facebook.
“Good Lord that sounds delish,” my friend Michelle commented. Then she left her office on the opposite edge of downtown Kansas City, drove to an ATM in 100-degree heat and dropped by my office to buy three of the brownies.
That same week, I made goat cheese ice cream with roasted red cherries (out of this world!) and crostini topped with chevre, fig jam, prosciutto and fresh basil. My husband, who is a little skeptical about goat cheese, devoured the ice cream and the crostini.
“People who think they don’t like goat cheese straight like it in sweet dishes,” Alesso explains.
She adds that when she first made those chocolate-chevre brownies a couple of years ago, she didn’t reveal the key ingredient: “Or I pretended they were made with cream cheese.”
Although goat’s milk is more widely consumed worldwide than cow’s milk, here in the United States, the cow is king. But people are becoming more adventurous with their food, and desserts that combine sweet with savory are becoming more commonplace.
So these days, when Alesso makes her favorite brownies, she tells everyone they get their tangy, complex flavor from goat cheese. And that makes most people — me included — want those brownies even more.
I wanted to make goat cheese crostini with fresh figs, but they were sold out at local grocery stores last month. This version uses fig jam instead. Once I got the ingredient home, I discovered that it tastes way better than the inside of a Fig Newton and has many delicious applications. Bonus: One jar of fig jam lasts a long time. I made this recipe for crostini twice, and I’m still using the jam to fancy up buttered toast every morning.
Crostini With Prosciutto, Goat Cheese and Fig Jam
Makes 6 crostini
1 fresh baguette
1/8 cup olive oil
Sea salt or kosher salt
4 ounces plain goat cheese, at room temperature
6 tablespoons fig jam
3 slices prosciutto, each cut in half
6 fresh basil leaves
Preheat oven to 375 degrees.
Slice six 1/2-inch slices of bread from the baguette. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Remove from oven and cool slightly.
Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.
Per serving: 214 calories (40 percent from fat), 10 grams total fat (4 grams saturated), 11 milligrams cholesterol, 26 grams carbohydrates, 7 grams protein, 345 milligrams sodium, 1 gram dietary fiber.
Salt and chocolate are so good together. Evidence: chocolate-covered pretzels or Christopher Elbow’s Fleur de Sel Turtles. This brownie recipe nails that mouthwatering flavor combination, then ups the decadence with a fluffy, subtly tangy swirl of goat cheese. The only downside? They disappear fast.
Deep Chocolate Brownies With Chevre Swirls
Makes 16 brownies
6 ounces chevre, room temperature
1 tablespoon confectioners’ sugar
1 large egg
1 tablespoon all-purpose flour
2/3 cup Dutch-process cocoa powder
3/4 cup brown sugar
3/4 cup confectioners’ sugar
3/4 teaspoon finely ground sea salt
1 cup all-purpose flour
1 cup semisweet chocolate chips or dark chocolate chunks
3 large eggs
1/2 cup canola oil
2 tablespoons water
1 teaspoon chocolate extract, optional
1 teaspoon good quality vanilla extract
1/4 teaspoon medium or coarsely ground sea salt, optional
Preheat oven to 350 degrees. Lightly grease an 8-inch square nonstick baking pan.
Make Swirl by beating together the first four ingredients until smooth and well combined. Set aside.
Make the Brownie Base by whisking together the cocoa, sugars, salt, flour and chips in a large mixing bowl. Add the eggs, oil, water and extracts, mixing just until smooth.
Spoon half the brownie batter into the prepared pan. Spread the swirl mixture over it and then spoon the rest of the brownie batter on top. Swirl the two mixtures together with a knife if desired. Sprinkle with sea salt if using.
Bake the brownies for about 35 to 45 minutes. To see if the brownies are done, remove the pan from the oven and stick the tip of a sharp knife into the center of the brownies. Brownies will be done when the center is set but the consistency is still moist and fudgy. You definitely do not want to overbake these as you’ll lose the fudginess of the texture.
Per brownie: 246 calories (49 percent from fat), 14 grams total fat (5 grams saturated), 59 milligrams cholesterol, 28 grams carbohydrates, 6 grams protein, 148 milligrams sodium, 2 grams dietary fiber.
When I found this recipe — a summery version that uses roasted cherries in place of the cognac figs — I knew I had to try it. I used frozen tart cherries (no pits!) and skipped the ice bath because I don’t keep 1-gallon plastic bags in my pantry. If you have the time, a four- or five-hour chill in the refrigerator works just as well.
Goat Cheese Ice Cream
With Roasted Red Cherries
Makes 1 generous quart
Ice cream base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup (about 4 ounces) fresh goat cheese
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
2 cups pitted fresh or frozen (not thawed) red or black cherries
2/3 cup sugar
2 teaspoons cornstarch
For the Ice Cream Base: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth mixture called a slurry. Whisk the goat cheese, cream cheese and salt in a medium bowl until smooth.
Fill a large bowl with ice and water.
Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon zip-top freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
For the Roasted Cherries: Preheat the oven to 400 degrees.
Combine the cherries, sugar and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.
To make the Ice Cream: Pour the ice cream base into an ice cream maker and freeze according to manufacturers’ directions until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Per (1/2-cup) serving of ice cream: 313 calories (57 percent from fat), 20 grams total fat (13 grams saturated), 73 milligrams cholesterol, 30 grams carbohydrates, 5 grams protein, 156 milligrams sodium, trace dietary fiber.
Per serving of cherries: 90 calories (2 percent from fat), trace total fat (no saturated fat), no cholesterol, 22 grams carbohydrates, trace protein, 1 milligram sodium, 1 gram dietary fiber.
COOKING WITH PLAIN GOAT CHEESE
• Like any dairy product, goat cheese can spoil if it’s left out for too long, says Sue Goddard, owner of Goddard Farm in Lecompton, Kan. If you buy yours at the farmers market, bring a cooler or an insulated bag and save that purchase for last. Stash the cheese in the fridge as soon as you get home. It should last about two weeks.
• Room-temperature chevre is easier to spread and whip, says food blogger Kelly Alesso (pink-apron.com). Get the chill out of your cheese by setting it out for 15 or 20 minutes while you prep other ingredients.
• Don’t buy expensive goat cheese if you’re going to blend it with a strong flavor such as chocolate, Alesso says. The complexities of the cheese could get lost in the mix. Still, quality matters: Alesso cooks only with cheese (and wine) that’s good enough to enjoy on its own.
• Ready to experiment? Swap goat cheese for any recipe that calls for cream cheese. Lately, Alesso has been pairing goat cheese with salmon in sushi and tacos.
• Try a sweet cheese plate for dessert. “Goat cheese is fantastic with honey and fruit jams as well as with fruit and nut biscotti,” Alesso says.
AND TRY OTHER CHEVRE VARIETIES, TOO
Plain chevre is great for spreading and baking. But it’s not the only type of goat cheese you’ll find in the case. Here are a few ideas for cooking with other varieties.
1. Top flatbread with slices of mozzarella goat cheese from Goddard Farm in Lecompton, Kan., then bake until bubbly. Goddard Farm cheese is available at the Community Mercantile and both Hy-Vee stores in Lawrence.
2. Grill up a juicy steak, then top it with slices of Fleur de Soleil, a bloomy rind goat cheese from Landeria Farm in Olathe wrapped in brandy-soaked organic chestnut leaves from Chestnut Charlie’s. Remove the leaf before slicing. Landeria Farm cheese is available at the Overland Park Farmers Market on Saturdays.
3. Use honey rosemary chevre from Landeria Farm instead of basic chevre in the above chocolate brownie recipe. Alesso recommends omitting some or all of the confectioners’ sugar in the swirl because honey rosemary chevre is sweet enough on its own.
4. Crumble feta goat cheese from Goddard Farm into scrambled eggs or vegetable frittatas.
Sarah Gish is a reporter for Ink magazine. To reach her, call 816-234-4823 or send email to email@example.comNews, Recipes
Spring is here (even if it’s gone back to more seasonal chilly weather). But I still have a ton of winter squash sitting in the pantry. And they’re not getting any younger….So I decided to make one of my favorite lunches – a hearty farro salad with roasted delicata squash, baby spinach, goat cheese, a sprinkling of dried cranberries and toasted squash seeds, and a light vinaigrette.
Eve is the creator of The Garden of Eating, a blog about food–cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY.
I began by roasting the squash since that takes the longest. Just olive oil, salt and pepper is all you need. The roasting brings out the sweetness and the squash has a lovely nutty flavor. We also roasted the seeds as they are really lovely – I like them even better than pumpkin seeds.
Then I cooked up a mess of farro – a lovely ancient grain that is a living ancestor of wheat (it’s official name is emmer wheat) that has a truly scrumptious nutty flavor to it and a nice, slightly chewy consistency.
I had some fresh herbs on hand, so I chopped those up and tossed them into the farro, too, since you can’t go wrong with fresh parsley, basil, and dill.
Then I put the salad together on a bed of baby spinach, topping it with some chunks of chèvre, some of the roasted delicata squash seeds and a small handful of dried cranberries for added hints of sweetness. I drizzled olive oil, white balsamic vinegar, salt and pepper over it all and tucked in.
Farro Salad With Roasted Winter Squash, Spinach & Chèvre Serves 4
2 large delicata squash (you can also use a single good-sized butternut squash or other winter squash) 1-1/2 cups semi-pearled farro 3-4 cups salted water or vegetable broth 2 teaspoons each chopped parsley, basil, dill, thyme or cilantro A bunch of baby spinach (you can also use arugula or watercress and the amounts are really up to you!) Handful of dried cranberries, cherries or raisins Handful of roasted pumpkin or squash seeds (optional) Goat cheese (aka chèvre, as much or as little as you like) Olive oil Sea salt Freshly ground black pepper Vinegar of your choice
Preheat the oven to 375 degrees F.
Toss the squash with several teaspoons of olive oil, sea salt and black pepper then spread in a single layer on a heavy baking sheet. Roast, turning often, for 15-20 minutes or until soft but still toothsome (you don’t want the squash to fall apart in the salad.) Remove from the oven and let it cool.
While you’re roasting the squash, cook the farro (please note that these directions are for the semi-pearled variety which takes about half as long to cook as the other kind.) Rinse the farro in several changes of water, then add it to the water or broth. Bring to a boil and simmer over medium heat for 15-20 minutes, until it reaches the desired consistency – the grains should still have some nice chewiness to them. Then drain the farro and place the grains in a bowl.
Toss the farro with olive oil (or walnut or pumpkin seed oil if you’ve got those on hand – they’re even better!) until combined and season to taste with the sea salt and black pepper.
Wash and dry the herbs and the baby spinach (or whatever greens you’re using). Then mince the herbs and toss with the farro.
Compose the salad starting with a bed of the greens, then a layer of farro, then a layer of roasted squash. Dot with goat cheese and toss on the dried
cranberries and roasted squash seeds. Drizzle with some olive oil and vinegar, then sprinkle lightly with sea salt and give it all a few grinds of black pepper.Industry News, Recipes
4-5 cups chicken or vegetable stock approx. 1-pound fresh asparagus 1 large leek (2-3 cups chopped white/light green part total) 3-4 Tbs olive oil 1 cup Arborio rice (or other risotto rice) 1 cup dry white wine zest of 1 orange (or lemon) approx. 1/3 cup grated parmesan cheese 4-ounces goat cheese (plus more for optional garnish) black pepper to taste
For more optional asparagus depth of flavor, snap the tougher bottom parts off of the asparagus and then add those ends to 5 cups of simmering chicken or vegetable stock on the stovetop.
You’ll want to use just the white part of the leek and, because of the sand or grit in the leek, you’ll want to chop it and rinse it really well. You’re looking for 2 – 3 cups of chopped leeks total.
Add a good splash of olive oil to a wide heavy bottomed pan on medium high heat and add the well drained leeks and cook those along for a couple of minutes.
Then add 1 cup of arborio rice and stir that in and toast it for a minute or two. And then add 1 cup of dry white wine and cook and stir that until the wine has been absorbed or has evaporated.
At that point, add a big ladle or two of the chicken stock to the rice, stirring it occasionally as it is absorbed. Then, continuing that process as the rice is softening up.
While you’re keeping your eye on the rice, zest one orange, or even a lemon if you like, and then cut the asparagus crosswise into 1/4-inch thick rounds, leaving the tips whole for better presentation.
You might not use all of the chicken stock but, once the rice is just about soft to the tooth, add another ladle of stock and add the asparagus and let that cook along for a couple of minutes.
Then add a good handful of grated parmesan cheese, the grated orange zest, 4-ounces of crumbled goat cheese and a good crack of black pepper. Stir that in and it is good to go!
You want the finished risotto to be just a tiny bit firm to the tooth but nice and creamy at the same time.
Crumble a little more goat cheese over the top of each individual serving.Recipes
4-6 tablespoons melted butter
7 sheets of phyllo
3 green garlic shoots, (substitute 4 scallions or small bunch of chives and 2 cloves of garlic)
8 ounces creamy fresh goat cheese, at room temperature
2-3 tablespoons of olive oil
1 large bunch greens (approx. 1 pound) such as Swiss chard, kale, or spinach, washed and trimmed
Salt and fresh ground black pepper to taste
1. Preheat oven to 375 degrees. Melt the butter in a small saucepan. Brush a small sheet pan or baking dish (9 by 13 inches) well with melted butter. Lay one sheet of phyllo dough centered over the pan. The edges will overhang. Brush sheet lightly with butter. Continue to layer sheets of phyllo, brushing each with butter until all 7 sheets are stacked. Brush the edges well with butter. Fold these overlapping edges just over the sides of the pan. Crimp gently against side of the pan to create a small rim. —-
2. Trim the ends of the garlic shoots and wash well. Remove any dirty or imperfect outer leaves. Slice the white end (or garlic clove) thinly and set aside. Mince the green end (or scallions or chives) well. —-
3. Mix the goat cheese with the minced green garlic until smooth. Add the egg and mix well until incorporated. Gently spread this mixture on the filo crust just to the edge. —-
4. Bake on the lower rack of the oven for 13 to 18 minutes until the edges of the dough are nicely browned and the cheese is set. Remove from oven. —-
5. While the tart is baking prepare the greens. Remove the leaves from the stems of chard or kale. If using spinach trim away any tough stems and slice into wide ribbons. If using chard, slice the stems thinly and the leaves coarsely. If using kale discard tough stems, slice tender stems and leaves coarsely. —-
6. Heat oil in a medium saute pan until just shimmering. Add the sliced white end of the garlic shoots. Stir and quickly add the stem ends and then leaves of the greens. Cook uncovered, stirring regularly, until the greens are wilted and tender. Season well with salt and fresh pepper. —-
7. To serve, spoon the greens into a mound on the center of the baked cheesy tart shell. Make sure each serving gets a share of wilted greens.
Per serving (based on 6): 423 calories, 18 grams protein, 29 grams carbohydrates, 1 grams sugar, 29 grams fat, 91 cholesterol, 412 milligrams sodium, 3 grams dietary fiber.
For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
2 cups cooked brown or white rice
1 cup finely diced or grated roasted beets
1/4 cup chopped fresh herbs, like a mixture of parsley and dill
1 15-ounce can white beans, drained and rinsed
1 tablespoon fresh lemon juice
2 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil or canola oil, as needed
1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.
3. Moisten your hands and form 6 patties.
4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.
Yield: 6 burgers.
Advance preparation: You can make these up to 3 days ahead, either through Step 3 or 4, and keep in the refrigerator. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove.
Nutritional information per serving (6 servings): 227 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 41 milligrams cholesterol; 29 grams carbohydrates; 5 grams dietary fiber; 238 milligrams sodium (does not include salt to taste); 10 grams proteinIndustry News, Recipes
3 cups flour
3 tablespoons sugar
1 / 2 teaspoon salt
1 cup shortening
1 egg, beaten
1 teaspoon distilled white vinegar
5 tablespoons water, divided
1 / 2 cup sugar
5 tablespoons cornstarch
1 / 8 teaspoon cinnamon
1 pinch salt
1 pinch nutmeg
1 1 / 2 cups water
1 teaspoon lemon juice
2 cups diced apples
5 ounces goat cheese
1/3 cup sour cream
3 tablespoons sugar
2 tablespoons honey
1 large egg
1 egg, beaten
1 teaspoon heavy cream
For the tart crust, combine the flour, sugar and salt in a bowl. Using a pastry blender, cut the shortening in until the mixture is nice and crumbly. Whisk the beaten egg, vinegar and 4 tablespoons water in a large bowl. Gradually add the flour mixture. Mix with a fork, adding the last tablespoon water. Do not knead. Form the dough into a ball and wrap tightly in plastic wrap. Chill in the refrigerator.
For the apple filling, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Place the water in a pot and add the dry ingredients, breaking up the cornstarch. Add the lemon juice and apples, bring to a boil, and boil for 2 minutes, stirring constantly. Mixture will thicken. Lower heat and simmer, covered, for 8-10 minutes. If it’s too thick, add more water.
For the goat cheese filling, whisk the goat cheese, sour cream, sugar and honey until smooth. Add the egg and stir until the filling is smooth, creamy and golden yellow.
Preheat oven to 350 degrees. Separate your dough into 10 equal sized balls. On a floured surface, roll out the dough, cut into circles and line 10 tartlet pans or a muffin pan. Beat the egg wash ingredients together, then lightly brush onto the crusts, taking care not to leave any excess on the bottom.
Fill each tart a third to half full with the goat cheese mixture. Bake 15 minutes.
Top the tarts with the apple filling, leaving some of the goat cheese visible on the sides. It should be firm enough to support the filling. Bake for 20 minutes. Slide the tarts gently from the pan and let them cool a little. Best served warm.
—Crystal Watanabe, runner-up, Hunger Games recipe contest