Tag Archives: goat cheese

ANGEL HAIR with SUN-DRIED TOMATOES and GOAT CHEESE

by carlina

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Ingredients:

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Preparation:

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Serves 4 to 6 servings

From Giada De Laurentiis, Everyday Italian

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Photography by ninjapoodles

ASPARAGUS and GOAT CHEESE TART

by carlina

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Ingredients:

For the pastry

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) chilled unsalted butter, cut into 1-inch pieces
  • 1 to 2 Tbs. ice water

For the filling

  • 1 lb. asparagus, tough ends trimmed, skin peeled
  • 1 Tbs. olive oil
  • Salt, to taste, plus 1/2 tsp.
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. chopped mixed fresh herbs, such as rosemary and thyme
  • 3 oz. goat cheese, crumbled

Preparation:

To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1/2 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.

Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 9-inch square tart pan. Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 30 minutes.

Line the pastry shell with parchment paper and fill with pie weights. Place on a baking sheet and bake until the shell is set, about 20 minutes. Remove the weights and paper and continue baking until the shell is golden, about 5 minutes more. Transfer the pan to a wire rack and let cool completely.

Meanwhile, make the filling: Arrange the asparagus in a single layer on a baking sheet. Toss with the olive oil and season with salt. Roast until tender, about 20 minutes. Let cool completely. Reduce the oven temperature to 375°F.

In a large bowl, whisk together the eggs, milk, cream, Parmigiano-Reggiano cheese, the 1/2 tsp. salt, pepper, nutmeg and herbs. Pour into the cooled tart shell. Sprinkle with two-thirds of the goat cheese. Arrange the asparagus spears lengthwise across the tart in a single layer. Sprinkle with the remaining goat cheese.

Bake until the tart is golden around the edges and a knife inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 to 10 minutes before serving. Serve warm or at room temperature. Serves 9.

From Williams-Sonoma Kitchen

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Photography by Stu Spivack

POTATO and GOAT CHEESE GRATIN

by carlina

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Ingredients:
  • Extra-virgin olive oil
  • 1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
  • 3 teaspoons all purpose flour
  • 3 teaspoons minced fresh chives
  • 1 teaspoon minced fresh thyme
  • 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
  • 1 3/4 cups low-fat (1%) milk

Preparation:

Preheat oven to 350°F. Lightly oil 10-inch-diameter pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese.

Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.

Makes 6 servings.

From Bon Appétit March 2002

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Photography by Stuart Spivak

FIG and WALNUT TAPENADE with GOAT CHEESE

by carlina

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Ingredients:

  • 1 cup chopped stemmed dried Calimyrna figs
  • 1/3 cup water
  • 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon drained capers, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toasted walnut halves Fresh thyme sprigs (optional)
  • Assorted breads and/or crackers

Preparation:

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Makes 20 servings.

From Bon Appétit

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Photography by suttonhoo

DRIED APRICOTS with GOAT CHEESE and PISTACHIOS

by carlina

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Ingredients:

  • 150 dried apricot halves (2 lb.)
  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups shelled pistachios, 1/2 of them toasted
  • 1 lb. soft mild goat cheese, chilled

Preparation:

Toss apricots with juice and let stand, tossing occasionally, 20 minutes.

Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.

Cooks’ note: You can assemble these 1 day ahead and chill them, covered, but they can’t be stacked and will take up a lot of refrigerator space.

Makes 150 hors d’oeuvres.

From Gourmet September 1999