Posts Tagged ‘goat cheese’

Unrecipe of the Week: Tomato Tart

August 30, 2013

This delicious tart is a great way to feature the last tomatoes of the season. Served as a main dish with a salad, or as an appetizer, this savory tart features heirloom tomatoes, basil and soft goat cheese.

Tomato Tart with Basil and Goat Cheese:

Roll out pate brisee and place it in a tart pan with a removable bottom. Find our basic pastry recipe here.

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Make a basil puree out of fresh basil leaves, and clove of garlic. Pulse them in the food processor until they are finely diced. With the machine running, add olive oil until it makes a loose, spreadable paste. Spread this on the bottom of the tart crust.

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Place heirloom cherry tomatoes cut in half in concentric circles on top of the basil mixture. Sprinkle with salt and pepper, and brush lightly with olive oil.
Bake in a hot (425 degree) oven for about 40 minutes or so. At this point, the crust will start to turn golden, and the tomatoes will begin to shrivel a bit.

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Sprinkle soft goat cheese on the tart and continue to bake until the cheese melts and the crust reaches the desired shade of golden brown; about 10 more minutes.

Allow to cool slightly and cut into wedges. Serve with a side of mixed greens and enjoy!!

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Kitchen Tips Tuesday: Cutting Soft Foods

June 25, 2013

IMG_1710Cutting soft cheeses and thin layers of cake can be a mess. This tip is so easy; you’ll never use a knife again!

When cutting horizontal slices of anything soft, use unwaxed, unflavored dental floss. That’s right! Just slide the floss through the item and viola, you have a clean, even slice with no mess.

We used this trick to cut a crottin of goat cheese into 3 slices and worked like charm.

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Unrecipe of the Week:What to do With Beet Greens

May 30, 2013

A stroll through the Union Square Greenmarket today yielded rainbow baby fingerling potatoes, some asparagus and a huge bundle of beets with the teeniest, tiniest little beets settled at the bottom of an enormous bunch of leaves.

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Determined to use them, I washed and dried the leaves to await their fate.

It seemed like they could be used as one would use kale; massaged in a salad or sautéed lightly in olive oil. That assumption was correct, and our roasted beets were the perfect accompaniment.

Roasted Beets on a Bed of Sautéed Beet Greens:

Remove the beets from the leaves, and cut off the ends. Scrub them well, as it not necessary to peel them before roasting. (Especially these little tiny ones!)

Sprinkle with olive oil, and roast covered in a 400-degree oven for about 40-60 minutes until they are tender, depending on how large the beets are.

Set aside.

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Wash and dry the beet greens, discarding the thick stems. Heat a little olive oil in a pan. Add a chopped shallot, and a diced clove of garlic and stir. Sauté the beet greens for a few minutes until wilted. Season with salt and pepper to taste.

Place the greens on a plate. Top with the roasted beets and drizzle with a little aged balsamic vinegar.

We also sprinkled a few toasted walnut pieces and some goat cheese over the beets to make it a heartier dish.  Enjoy!

Photos: indigo jones

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Unrecipe of the Week: Flatbread with Caramelized Onions and Goat Cheese

March 5, 2013

I had a big log of goat cheese in the refrigerator, leftover from last week’s mushroom and goat cheese tarts. Looking for something more creative than the expected goat cheese salad, I stumbled upon a photo from the Kitchn for Caramelized Onion and Goat Cheese Flatbread. I adapted their recipe slightly to suit my own taste and fit seamlessly into the rest of the meal.

These flatbreads are a savory, flavorful dish that can be served as an hors d’oeuvres, or a light meal. Chock full of earthy flavors, and creamy textures, they are sure to please all palettes. Even I, with my strong aversion to onions, and B with her aversion to anything that isn’t fried, or didn’t originally emanate from a box, gobbled these up. They are easy to make, and worth every second. I didn’t get a photo of the finished product, as they were gone before they left the kitchen.

This is as far as I got before the kitchen was filled with hungry people!

This is as far as I got before the kitchen was filled with hungry people!

Flatbread with Caramelized Onions and Goat Cheese:

Slice 2 sweet onions into thin pieces. Saute them in olive oil over medium or medium low heat until they soften and start to  brown, tossing occasionally. Season to taste with salt and pepper. This should take about 10-15 minutes.

Add a little brown sugar to the pan and continue to cook the onions, stirring to ensure that they don’t burn. Carefully add a little water to the pan, to keep things from sticking, and cook another 5 or 10 minutes until the onions have completely browned, but not burnt, and the liquid has evaporated.

Set the onion mixture aside until ready to assemble the flatbreads.

To assemble:

Lay out flatbreads on a baking sheet. Brush lightly with olive oil and sprinkle with salt. Spread some onion mixture on each of the flatbreads. Top with goat cheese. Sprinkle with fresh thyme leaves.

Bake in the oven at 400 degrees for about 7-10 minutes until they start to bubble. Cut into quarters and enjoy!!!

Unrecipe of the Week: Mushroom and Goat CheeseTart

February 26, 2013

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I love savory tarts! These mushroom tarts make a perfect light meal when paired with a salad, or served as a simple yet elegant starter.

While they are best when eaten fresh out of the oven, they are also fine at room temperature, making them a great buffet item.

Mushroom Tart and Goat Cheese Tart

Prepare dough as instructed here.

Line the tart shell with foil, and fill with either dried beans or pie weights. Bake in the oven at 350 degrees for about 15 minutes.

Carefully remove the beans and foil, and place the tart back in the oven until brown, about 10-15 minutes more.

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In the meantime, saute sliced mushrooms (about a pound or so) in butter until they release their liquids and start to color slightly. Add more butter and a chopped shallot, and saute for about 5 more minutes until the shallot is transparent. Season with salt, pepper and a little nutmeg, and set aside until the crusts are ready.

Crumble goat cheese into the pre-baked crust. Add mushroom mixture. Sprinkle with fresh thyme leaves.

Bake in the oven at 400 degrees for about 10 minutes until heated through.

Cut into wedges and enjoy!!!

photos: glasshouse images

Unrecipe of the Week

August 22, 2012

Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.

I love when everything comes together in a way that is worth replicating in the future!

On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.

I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.

It doesn’t get much easier, or tastier than this!

*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!

Instagram Photos: Indigo Jones

Unrecipe of the Week

September 2, 2010

In Pursuit of the Lettuce-less Salad

Lately, I have grown weary of lettuce.  I tend to eat salad for lunch and dinner and last week I hit the wall. Although I vary the selection of greens, at the end of the day, lettuce is still lettuce.

This week, I have been experimenting with new combinations in the pursuit of the lettuce-less salad. The goal is to find filling, healthy alternatives for the base, and build around that. I try to stay low fat and low carb, while still getting a balance of protein and vegetables.

I have experimented with a base of chopped fresh heirloom tomatoes, mixed with steamed green beans, broccoli florets or roasted zucchini.  The previous night’s dinner often plays a role in my choices. I try to toss in some kind of bean such as cannellini, kidney or garbanzo.  A little low fat cheese, such as feta, goat or even shredded Parmesan adds flavor. I have found that a few chopped Kalamata olives give the salad a salty tang. Roasted red peppers or some corn add color and texture.

If the ingredients are right, a little extra virgin olive oil and lime juice is enough to bring the flavors out without drowning them in dressing and calories. Although anything goes, here is one of my favorites so far:

Chopped mini Heirloom tomatoes in various colors

Green beans, lightly steamed, cooled and cut into bite sized pieces

Cannellini beans, rinsed

Feta cheese, crumbled

Corn

Chopped Kalamata olives

Roasted red peppers

Olive oil

Lime juice

Mix all the ingredients in a bowl.

Sprinkle with olive oil, lime juice, salt and pepper. Toss.

Enjoy!

Note: According to my “Lose It” iphone app, this salad was only 215 calories! Of course, serving size plays a role in this number.

photo: Glasshouse Images

Unrecipe of the Week

December 29, 2009

I just watched the film Julie & Julia, and was completely taken with Julie Powell, a passionate home cook and blogger. Sound like anyone we know?

Previously, I was not familiar with Julia Child’s story. She too, took a passion and her need to find fulfillment and turned it a career. Both women had the tenacity to stick with their dream until they were able to make it come true.

This week’s Unrecipe pays homage to the Julie/Julia’s of the world, and was inspired by a recipe in Baking With Julia, by Julia Child and Dorie Greenspan. It is the perfect hors d’oeuvre for New Year’s Eve. Simple, and satisfying; a classic snack made elegant through the use of puffed pastry and goat cheese. I made these Sunday night and they were scarfed right up!

Puffed Pastry Pizzettes, with Tomato, Basil and Goat Cheese

Slightly thaw a sheet of frozen puffed pastry and roll it out on a lightly floured surface, so that it is a little thinner.

Cut into 2” rounds.( I used a shot glass for this!)

Place on a cookie sheet lined with parchment paper.

Place a thick slice of cherry tomato on each round.

Top with crumbled goat cheese, and sprinkle with freshly ground pepper.

Press the topping down slightly, so it does not come off in baking.

Place in a 350-degree oven for about 12-15 minutes until puffed, and lightly browned.

Remove from the oven and gently brush them with a little olive oil, and a bit of chopped, fresh basil.

Raise your glass to Julia, and enjoy!

photo: glasshouse images


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