Posts tagged goat cheese

the food around here lately

I bet you guys were thinking we haven’t been eating much interesting stuff around here lately, huh? Since I had a couple people mention they miss me posting about food, I decided to give it a go once more. We have been eating some yummy and crazy stuff! Although, I must say, I’m not near as vigilant about getting pictures of everything we’re eating these days, so you’ll have to settle with just the links.

We had a vegetarian friend over for lunch one day so I made these Grilled Goat Cheese Sandwiches with Fig and Honey. They were really more like dessert but so yummy. And perfect with curried carrot soup.

And for you gluten free folks, these are some of the easiest gluten free cookies I’ve made and they are SO yummy: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Mine were about half almond butter too. Very crumbly, but it didn’t matter because they tasted so good.

Chocolate peanut butter cookies

A surprise hit were these Quinoa ‘Burgers’, which really aren’t burgers at all – more like pancakes but more filling. And they freeze well too. Sadly, I am not sure what to do about quinoa since it’s come to light that Bolivians aren’t getting to eat as much of their staple food source because of the rising global prices of quinoa. But the farmers are getting paid more . . . It’s quite the conundrum.

Quinoa 'Burgers'

Just in case we were starting to be suspected of being vegetarians, I made Balsamic and Whiskey Steak which then lead to the leftovers becoming Steak and Eggs for breakfast, complete with crispy hash potatoes. Naturally.

Steak and Eggs

And to ward of all the vampires we have in Austin, I gave the Vampire Steak a try. Nice and garlicky.

And another surprise hit? Balsamic Roast Beef. I strained off the cooking liquid after it crock potted all day and put it in the fridge to remove the layer of fat and then cooked it down to make a thick sauce and reintroduced it to the shredded pot roast. Much more flavorful than your standard pot roast.

And seriously, if you don’t think you like cauliflower, try roasting it. I could eat a whole head of cauliflower like popcorn when it’s prepared this way. I’ve been eating it several times a week. (And really, isn’t every vegetable better when it’s roasted?)

And finally, a little something Jude and I whipped up (literally) for dessert at a friend’s house, a Cannoli Tart. It was surprisingly similar to a true Cannoli and not very sweet at all.

Cannoli Tart

How about you? Any good recipes to share?

 

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Chocolate. . . Mmmm.

Totally cheated on these – used a boxed mix and added sour cream. My brain didn’t have the capacity to bake from scratch on this particular day! But I did fill them with Nutella and make a Nutella buttercream to frost them with. So delicious!

Nutella Cupcakes

Chocolate goat’s milk ice cream. Funny story about this one. I went in to get Jude’s hair cut with my hair stylist (who is so cool she cuts his hair for free until he’s 3) and her client after us had just milked the goats at her kid’s school. They were going out of town for spring break and wouldn’t be able to use it before they left so she brought the milk in to my hair stylist, because she is also a chef (I know, right?). My hair stylist in turn, knowing how much I love food, asked me how much I would like. Does this stuff happen to anyone else?

I left with 4 huge mason jars of fresh, raw, goat’s milk! When I got home I got down to business of making this ice cream. Two batches actually. It’s better than your typical chocolate ice cream, I think that point has been agreed on by all who have tasted. I also made some goat cheese by heating the milk to 180 and squeezing a lemon in it. Strain and drain the curds – ta-dah, goat cheese! And I used the whey to make pizza dough. Nothing goes to waste.

Chocolate goat's milk ice cream

Anything I should be cooking this week?

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put these in your mouth

Pinterest to my food inspiration once more! Fried goat cheese found here. I tossed the herb garden salad mix with some pomegranate vinaigrette, tossed in some fresh strawberries and toasted pecans. Quite the delicious lunch. And beautiful too!

fried goat cheese salad

And sometimes I just don’t want to make a cake from scratch. And so I don’t. I doctor a cake mix. In this particular instance, I had a Paula Deen cake mix that I got for pennies on clearance that I doctored. Sour cream and extra eggs make it divine. Doctoring recipe can be found here. I also had a box of instant pumpkin spice pudding in my pantry. Also found on clearance. Seeing a theme here? I mixed it to ‘pie filling’ consistency and spooned it into the middle of the hollowed out cupcakes. And then I made buttercream frosting from scratch. The best frosting I have ever made and it’s from my favorite cookbook of all time, seriously, it’s never failed me – the New Best Recipe – put it on your Christmas wish list. And flavored it with pumpkin pie seasoning and maple syrup. Not bad for a box mix cake, right?

pumpkin pie filled, maple cinnamon frosting topped, cupcakes

 

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Walnut-Breadcrumb Pasta with a Poached Egg

I am really starting to think that Cooking Light is my favorite food magazine. It seems crazy, because with a name like ‘Cooking Light’, you would anticipate lots of  processed food short-cuts, margarine, and splenda. Not so much. I am always surprised by their use of whole foods, focus on what is in season, no processed food ‘short-cuts’ and quick meals. Not to mention, almost everything I make from the magazine has been successful and I typically want to make all of the recipes in the magazine. It works out well for meal planning.

I typically really like their pasta dishes. They tend to be cheap, quick and delicious and when I saw this recipe in there with a soft egg. . . oooo I love soft runny egg all over my pasta. It’s probably one of my favorite ways to eat an egg. I decided not to soft boil the egg, but to poach it. For some reason it seemed more fitting for the dish, but if you want to venture into soft egg making – feel free and let me know how it goes! Because of the simplicity of the recipe, make sure to use fresh linguine – it really elevates the taste among the few ingredients in the dish.

Walnut-Breadcrumb Pasta with a Poached Egg

Walnut-Breadcrumb Pasta with a Poached Egg
Modified from Cooking Light

Ingredients
4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces (I used a couple sliced of whole wheat bread)
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese

Preparation

Fill a 10-inch skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil.

Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.

Cook pasta according to package directions; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls.

Gently break 1 of the eggs into a bowl and slip it into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.

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Mac and Two Cheeses with Caramelized Shallots

This was much easier than other mac and cheese recipes that I’ve tried, it had fewer ingredients, and it came together very quickly. I loved the creaminess of the goat cheese and the delicious sweetened onion-y/garlicky bite that the caramelized shallots gave. There was serious depth of flavor for so few ingredients. I didn’t use half and half because I didn’t have any (because I forgot to buy some) and 2% milk worked just fine! I also really liked the method of tossing the flour (the cheesy thickening agent) in with the shredded cheddar cheese before adding it to the hot milk. I’d never done a cheese sauce that way before (typically I make a roux with butter and flour and then add the milk, once that’s thickened, then I add the cheese . . .) and it worked awesome! I also subbed whole grain macaroni elbows to try and give this some sort of nutritional value – I couldn’t tell a difference from the non whole grain. This is definitely way better than any boxed mac and cheese you can buy and it’s worth the little bit of extra time! You should totally try it out. I mean, who doesn’t love mac and cheese?!

Recipe for Mac and Two Cheeses with Caramelized Shallots

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Zucchini + Goat Cheese = Love

We had a successful little dinner party last night and I will be progressively posting the recipes that I tried out on everyone since they were all pretty delicious. These little tarts were awesome and really easy to make. Gotta love a recipe where you don’t have to make the pie crust from scratch! It’s also a good way to make use of the abundance of zucchini that’s available in the summer time.

Recipe for Mini Zucchini and Goat Cheese Tarts

Zuchinni Goat Cheese Tarts
(Sorry this isn’t the best of pictures but I had to jump in and take it while people were trying it eat them!)

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The First Recipe Post!

So, I thought I’d start us out right and start with a fish recipe I tried a couple weeks ago. I got this recipe from http://www.edf.org/page.cfm?tagID=1521 which helps you make choices about which fish are safe to consume and most sustainably farmed. I believe it is important to make informed decision about your food. Everything you eat has an impact on our environment and our environment has a direct impact to the health and well being of people. If you care about people, you should care about the environment (that’s the short version of my rant, more on that later). Here is a little guide you can print out to help you make informed decisions (click on it to make it bigger and print):

Pocket Seafood Selector

 Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chevre-Mashed Potatoes

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