Posts Tagged With: goat cheese

not-so-quick lunch – 6.29.12 – a tasty salad (and why I shouldn’t tempt fate)

Some foods just don’t make sense.

Some are oxymorons, like jumbo shrimp.

Others are food products that don’t exist in nature, like fat-free cheese, meatless chicken nuggets, and non-dairy creamer.

And then there are foods that flat-out laugh in the face of the laws of science: baked Alaska, fried ice cream, fried mozzarella sticks, Paula Deen’s deep-fried butter balls.

How do you heat something that’s supposed to melt–a substance that should barely survive room temperature, much less a 400-degree oven or a vat of bubbling oil–and end up with a cooked item that retains its shape like a solid rather than oozing like the liquid it rightfully should be?

I’ve never trusted myself to cook any of these nature-defying treats because, frankly, I have a hard enough time avoiding kitchen disasters when I follow recipes that do make sense.

The more I cook, the better I succeed at averting catastrophe, but some rules just weren’t meant to be broken.

At least, not by a klutz like me.

I’ve dropped entire pans of cookies on the floor; turned out many a busted Bundt cake or pan of crumbled cornbread; shredded wooden spoons with the whirring blades of my blender; burned my hands, arms, and face–yes, my face–making mashed potatoes.

Kitchens are minefields, and it’s a wonder I haven’t yet blown off my legs.

Over the years, I’ve come to terms with my kitchen clumsiness, often taking extra precautions to compensate for being accident-prone.

I make Micah pick up heavy things like Dutch ovens and cast-iron skillets.

I stand on stepstools instead of tiptoes to reach glass items on high shelves.

And I tend not to cook things like baked Alaska or fried cheese because, really, why push my luck?

So when the folks at Putney Farm shared gorgeous photos of a salad topped with golden brown and crispy baked goat cheese,

  1. I should have stopped before even reading the recipe.
  2. I should have definitely not commented on their post about how intimidated I am by science-defying baked cheeses, which only invited an encouraging reply from the friendly folk at Putney Farm.
  3. I should have absolutely not let the thought cross my mind that we happened to have goat cheese in the refrigerator and panko bread crumbs in the pantry.
  4. And, once instilled with ingredient excitement and a false sense of security, I should have without a doubt NOT attempted to bake that goat cheese myself.

Especially while also juggling a salad spinner full of greens, a pile of tomatoes and pickled beets to slice, a vinaigrette to whisk, a cast-iron skillet of bacon to crisp and pecans to toast and peaches to roast.

But I did read the recipe, did comment on it, did receive warm encouragement, did scan the contents of my kitchen for the needed ingredients, did bake my own goat cheese in the midst of all my other salad prep.

I tempted fate.

And when you test the kitchen gods, you’d better be prepared to deal with the consequence.

The consequence should’ve been a golden brown and crispy disc of firm but gooey cheese, solid enough to pick up and place atop my crisp, cool salad, but baked just enough to ooze creamy goodness into every green bite. A delicious trophy rewarding my culinary bravery.

Instead, my consequence was a searing hot baking sheet flowing with a lava-like lake of breadcrumb-speckled, melted, messy goat cheese.

My cheese didn’t defy the laws of science.

It followed them precisely.

Not pretty.

But damn it, I wanted goat cheese on my salad, and I hadn’t endured that harrowing trial just to scrape my cheesy clustercuss into the trash.

Instead, I scraped that gooey, gloppy puddle together into two misshapen globs and slapped ’em onto our salads anyway.

It wasn’t pretty, but we ate it.

And it was good.

well, okay, the salad was pretty…but the goat cheese was not

What’s in it:

  • 4 ounces goat cheese (use something kind of firm, NOT Humboldt fog  this is where I went wrong)
  • a little bit of olive oil
  • a handful of your favorite herbs
  • 1/2 cup breadcrumbs
  • 3-4 cups salad greens
  • 2 slices bacon
  • 1/4 cup halved pecans
  • 2 small peaches, quartered
  • 1 cup cherry or grape tomatoes, halved or quartered
  • 1/4 cup pickled beets, sliced into slivers
  • a quick vinaigrette (2 teaspoons brown mustard, 2 tablespoons sherry vinegar, 4 tablespoons olive oil, salt & pepper to taste)

Step-by-step:

  • Cut or mold your goat cheese into discs. Sprinkle the discs with herbs, drizzle with olive oil, and let marinate while you preheat your oven to 400°F and line a baking sheet with parchment paper.
  • Dredge the discs of cheese in the breadcrumbs to lightly coat them on all sides, arrange them on the pan, and bake for about 6 minutes. Pray your cheese doesn’t spread like frosting all over your pan. 🙂
  • Meanwhile, heat the bacon in an oven-proof skillet over medium heat. Cook it until it’s nice and crispy, then remove the bacon to cool–but leave all that tasty bacon fat in the pan.
  • Add the pecans to the skillet and cook ’em in the bacon grease until they start to smell warm and toasty–just a few minutes–then scoop out the pecans and add the peach quarters, cut sides down.
  • By this time, your cheese should be out of the oven. That’s good, because now it’s time to put your skillet o’ peaches into that 400°F oven and roast the fruit for about 10 minutes while you assemble your salad.
  • Divide your greens between two really big plates. Artfully decorate the greens with tomatoes and beets. Crumble one slice of bacon over each salad, then sprinkle on some toasted pecans.
  • Whisk together your vinaigrette if you haven’t already, then drizzle it over the salads.
  • Top your salads with warm peaches and your (hopefully lovely) baked goat cheese crouton.

What this salad wasn’t: easy to make, stress-free, boring.

What it was: a tasty mix of hot and cold, crispy and gooey, sweet and salty, light and hearty. Delicious, and pretty perfect for a summertime lunch.

Even if it was a disaster.

you know how people turn their Christmas trees to “the good side”?
yeah, same with a sloppy mess of a baked goat cheese salad.

Advertisements
Categories: recipes | Tags: , , , , , , , , , , | 1 Comment

Dave & Kim’s wedding shower!

I just realized that it has been eleven days since my last post. A week and a half!

How did this happen?

Well, I’ve been busy.

First off, I’m on day sixteen of the eighteen-day Red Clay Writing Project Summer Institute, which meets from 8:30am to 4:00pm Monday through Friday. And, as I mentioned before, this thing is intense! I’ve been writing up a storm, pretty much all day every day, even well into the evenings. I’ve written pages and pages and pages of material…just, nothing for the blog.

(I’ll be back with you full time in just a couple more days, so please–stick around! I’ve got a really exciting project to share with you. :))

This past weekend was the AthFest Music & Arts Festival. Micah and I had our very first date at AthFest 2006–we walked around downtown Athens together all night, got drenched in a summer storm, laughed over crispy fried okra and creamy feta dip at The Grill in the late evening, and shared our first kiss in a crowded club to the twangy tunes of an Athens band called the Bearfoot Hookers. It was a magical evening, and we love revisiting that magic every year by going back to AthFest, bar-hopping, hearing awesome local music, and (of course) eating at some of our favorite downtown restaurants.

The weekend before that, Micah and I had his entire family (his parents, his three siblings and their plus-ones, and all eight of their children–whew!) over to our house for a cookout, so we of course went a little crazy cleaning the house and cooking way too much food.

And the weekend before that is what I’m going to share with you today. Like I told you a couple of weeks ago, my brother Dave is marrying his fiance Kim in just a few short weeks! Dress fiasco aside, being a bridesmaid in this wedding has been nothing short of fabulous.

The other three maids are Chelsea, Amanda, and Shannon, none of whom I knew very well until very recently, but the four of us have been working together to plan Dave and Kim’s French-themed shower since April.

The end result was simply lovely! The weather was gorgeous, Memorial Park was a beautiful venue for our summery shindig, the decorations and flowers were simple and pretty, and the food…well, the food was amazing.

I am glad the shower turned out so beautiful. I wouldn’t have wanted anything less for my little brother and his bride-to-be! ♥

*   *   *   *   *

And now…the food!

Amanda brought crackers, a delicious assortment of cheeses, fresh fruits and veggies, and an array of yummy dips to go with them. Simple, refreshing, perfect.

Feast your eyes:

the full spread

Besides being in charge of tablecloths and all of the plates, napkins, cups, etc., Shannon also made macaroons and creme puffs, which were lovely, delicate, and tasty:

pretty pastels

Chelsea rocked our tastebuds with these fantastic dishes:

sweet little beignets

fluffy croissants filled with chicken salad

savory, cheesy, perfectly puffed gougères

If any of these wonderful ladies sends me the recipes they used, I will make sure to pass those recipes on to you! Their food was fantastic.

I brought flowers, paper fans and lanterns, and yes, even more food. 🙂

not quite croque-monsieurs

Micah actually constructed these guys from soft white dinner rolls from the Earth Fare bakery, some excellent uncured deli ham (sliced paper-thin), slices of double-creme brie, and my own homemade grainy mustard.

originally, I planned to make a pear tarte tatin, but
these rustic little guys are what I ended up with instead

These were also super easy:

  • Thaw two packages of frozen puff pastry for a couple of hours, then cut the dough into two dozen little rectangles.
  • Preheat your oven to 400°F.
  • Roll up the edges of the rectangles so you have a little pastry boat.
  • Pre-bake the boats for about 25 minutes or until they are puffy and just starting to brown. (They’ll deflate a little when you take them out.)
  • Dice six or seven fresh pears. Saute the pears in a large skillet with a couple of tablespoons butter, 1/4 cup of brown sugar, a pinch of salt, and a sprinkle of dried marjoram. Cook them until the liquid is reduced to a nice, thick syrup.
  • Pull your pastry boats out of the oven, top each one with some pear filling, and stick them back in to bake for another 15 minutes or so.

Last, but not least:

leek, chanterelle, and chevre mini quiches

I don’t mean to brag, y’all, but these little quiches were great.

Here’s the recipe:

What’s in it:

  • 2 tablespoons butter
  • 1 ounce dried chanterelle mushrooms, rehydrated in warm water for 30 minutes (or use 8 ounces fresh)
  • 3-5 leeks, white and light green parts only, thinly sliced (about 1 cup total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 6 eggs, lightly beaten
  • 1/2 cup Greek yogurt
  • 1/4 cup unbleached all-purpose flour
  • 8 ounces shredded parmesan cheese
  • 8 ounces crumbled goat cheese

Step-by-step:

  • Preheat your oven to 375°F and get two 12-cup muffin pans ready with cooking spray or paper liners.
  • In a large skillet, melt the butter over medium heat. Add the mushrooms, leeks, salt, pepper, and thyme, and cook for about 10 minutes or until the mushrooms and leeks are tender.
  • In a mixing bowl, whisk together the eggs, yogurt, and flour.
  • Fill your 24 muffin cups in this order:
    • Cover the bottom of each cup with a layer of shredded parmesan.
    • Add about two tablespoons of leek and mushroom filling.
    • Add about 1-1/2 tablespoons of egg filling.
    • Top with crumbled goat cheese.
  • Bake the quiches for about 15-20 minutes or until the eggs are set and the goat cheese is a little gooey.

These were delicious right out of the oven the night before the shower (yes, Micah and I had to sample one!), but they were also yummy at the shower the next afternoon (where they were served at room temperature), and reheated later in the week (because we were lucky enough to have leftovers).

To sum up: we enjoyed delicious food, a gorgeous day, and a celebration of love with two of my very favorite people.

Categories: people, recipes | Tags: , , , , , , , , , , , , , , | 15 Comments

supper tonight – 4.3.12 – arugula, goat cheese, and tomato pizza

Last night, I wanted to make Growandcook’s cauliflower soup for dinner.

Micah said he wanted something heartier than soup.

I said I could make grilled cheese sandwiches to go with it.

Micah said he wanted something heartier than soup and sandwiches.

I said I could save the soup recipe for later and make some nice, hearty pasta with arugula, goat cheese, and tomatoes.

Micah thought about it for a minute, agreed that pasta would be okay…but then said, “Just make the soup. I’ll eat something else if I’m still hungry.”

Argghh!

At this point, I was already a bit hangry (hungry+angry, see previous post about this here), and no matter how whole-heck-of-a-lot-much I love Micah, one thing that drives me absolutely bonkers is when he disagrees with me until I change my mind…and then decides to change his.

“So what are you in the mood for, anyway?”

“I don’t know. Pizza or something?”

Eureka! This conversation might’ve only taken you a minute to read, but I’m transcribing the condensed version. The actual exchange took at least five or six excruciating minutes.

My normal recipe for pizza dough (and bread, and dinner rolls, and calzones) takes a good three to four hours, as do many yeasty-dough-type procedures with mixing, rising, shaping, rising, and (finally) baking. No way in hell was that going to work.

So, my good friend Google helped me find many, many recipes with titles that combined the words “quick” and “pizza dough.” Some that required instant yeast (which I don’t keep around), and several that weren’t as expedient as advertised. Then, I found this little gem at Oven Love and decided to give it a shot.

The verdict? Although not quite as chewy-crispy-crusty as the long-rising recipe I know and love, this pizza was freaking awesome. And just as quick and easy as Natalie promised it would be.

I might've gone a tad OCD with the spacing of the toppings...

If you ever need to make a pizza from scratch in an hour or less, I highly recommend this recipe. Or even if you’ve got all the time in the world and just want to make a pizza really fast….well, this recipe rocks.

What’s in it:

  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm (105-115°F) water
  • 1 cup whole wheat flour
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons olive oil, separated
  • 4 ounces fresh arugula (we used whole leaves, but would chop it next time for easier biting)
  • 4 ounces cherry tomatoes, halved or quartered depending on how big they are
  • 6 ounces goat cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Step-by-step:

  • Preheat your oven to 450°F. Grease a pizza pan.
  • Put the yeast, sugar, and water in a large bowl (if you have a stand mixer, use the bowl for that).
  • Add the flour, salt, and 2 tablespoons of olive oil. Mix until the dough comes together, then knead for 5 minutes (by way of your stand mixer’s dough hook, or by hand on a lightly floured surface).

The dough really does turn out this beautiful! (image by Natalie from Oven Love - click to visit)

  • Press the dough onto your greased pizza pan, spreading it all the way to the edges. 
  • Brush with the 3rd tablespoon of olive oil.
  • If you like a not-so-crispy crust:
    • Go ahead and add your toppings (arugula, tomatoes, goat cheese) and sprinkle with salt and pepper.
    • Bake for about 15 minutes.
  • If you like a crispy crust: 
    • Slide your pizza pan in the oven and bake for 8-10 minutes. 
    • Remove the partially baked crust to a cutting board. 
    • Top with the arugula, tomatoes, and goat cheese. Sprinkle with salt and pepper.
    • Bake for 8-10 more minutes directly on the oven rack. 
  • Stuff your face with piping hot, delicious pizza! 

The last step: give your husband a big hug and apologize for being so cranky earlier about cooking dinner. And plan to cook the cauliflower soup the day after tomorrow, because tomorrow night, you’ll want to eat the rest of this pizza. 🙂

Categories: links, recipes | Tags: , , , , , , , , , | 7 Comments

supper tonight – 3.26.12 – the easiest broccoli soup you’ll ever make

Broccoli is one of my favorite vegetables.

Micah doesn’t like broccoli.

At all.

Of course, this means that half the veggies on most produce party platters are out of the question, as are a handful of steakhouse side dishes.

But Micah doesn’t just avoid broccoli–he’ll pick it right out of already-cooked foods. If we eat at one of those cool Japanese hibachi places where they make choo choo trains out of the onions and crack eggs with a giant meat cleaver…well, a whole bunch of extra stir-fried broccoli mysteriously ends up on my plate. Which I don’t mind at all, since broccoli is one of my favorite vegetables.

(For a guy who will eat kimchi, pickled eggs, liver, pigs’ feet, and sea urchin, Micah is mighty particular about these little green trees.)

In fact, the only broccoli preparation Micah does like is broccoli soup. Broccoli cheese soup from a bread bowl makes sense to me, because it’s basically a ginormous grilled cheese sandwich with just enough broccoli thrown in for people to think it’s healthy. Which it’s not:

(Besides all those calories, this stuff'll knock out your sodium requirements for an entire day!)

I don’t eat at Panera very often, though I’ve been known to knock out one of these giant soup loaves in one sitting (and finish with dessert). But the broccoli soup we usually make at home is probably a better choice for everyday eating, and it really tastes like broccoli…because that’s basically all it is.

Less bread and cheese, more green!

First off, I still haven’t figured out why Micah loves this stuff so much but won’t eat broccoli, because this simple soup tastes very much like the veggies it’s made from. But love it he does, and during late winter when broccoli is in season, we can’t get enough. It’s warm and hearty, it’s super healthy, and it really is the easiest broccoli soup you’ll ever make. Don’t just take our word for it, either: we got this recipe from Gordon Ramsay, who I’m pretty sure knows what he’s talking about.

What’s in it:

  • 1 pound of chopped broccoli, fresh or frozen
  • salt
  • pepper
  • olive oil
  • optional toppings: goat cheese (or your favorite other cheese), walnuts, bacon bits, etc.

Step by step:

  • Heat a large pot of salted water to a boil.
  • Add the broccoli and cover the pot. Cook for about 5-7 minutes, or until you can easily slide a knife right through one of those broccoli stems.
  • Use a slotted spoon to scoop your broccoli from the pot into your blender, but don’t dump out all that cooking water. Add cooking liquid to your blender o’ broccoli until the greenish water comes about halfway up the blender.
  • Blend! Start slowly, because the stuff in this fast-moving appliance was boiling just a few minutes ago, so if it splatters out and scalds your arm…well, that would suck.
  • Puree your soup until it’s a nice, even consistency, adding more cooking liquid to get it to the thickness you prefer. (I like mine a little thicker, Micah a little thinner.)
  • Season with salt (I use about 1/2 teaspoon) and pepper (I use about 1/4 teaspoon) and press the magic blender button one more time to mix it in.
  • At this point, your soup will be pretty darn delicious. Pour it into some bowls. Four normal-sized bowls if you’re eating it with sandwiches, two or three giant bowls for a big, hearty main course.
  • Drizzle a little olive oil over the top. Add other toppings if you like. (Ol’ Gordo puts goat cheese and walnuts at the bottom of his bowl before putting in the soup, but then you’ve gotta dig around to find your garnishes, so I like putting mine on top. :))

Not only is this soup ridiculously easy to make, but it really tastes delicious, even to a broccoli-phobe like Micah. And it’s perfect for nights when you really don’t feel like cooking, because all you really have to know how to do is boil water and operate a blender. (This is where the mac ‘n’ cheese and margaritas of your college years will come in handy, if you can remember how you made ’em.)

Give it a try! A soup this good will make it hard for you not to eat your veggies.

Categories: recipes | Tags: , , , , , , , , , | 6 Comments

Create a free website or blog at WordPress.com.

%d bloggers like this: