Oh my, you're really opening the gates here, aren't you???
(I show 186 items in my MasterCook searching "goat cheese") geez.
have you done the beet and corn salad?
a pizza with sausage and goat cheese, tomatoes, etc.?
* Exported from MasterCook *
Fettuccine with Tomato-Poblano Sauce and Green Chile Goat Cheese
12 ounces Fettuccine -- uncooked
2 poblano chiles
OR
2 green bell peppers
AND
1 jalapeño pepper
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 small red onion (about 1/3 cup) -- finely diced
2 teaspoons minced garlic
1/3 cup dry red wine
1 can plum tomatoes -- with liquid
2 tablespoons thinly sliced fresh basil
1/2 teaspoon sugar
Salt And Freshly Ground Pepper -- to taste
1 cup soft goat cheese
OR
1 package plain Boursin cheese -- (8 ounce)
Roast the poblanos or the green peppers and the jalapeño directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let stand until cool. Cut the peppers in half lengthwise and remove the stem and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/2-inch cubes.
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 3 minutes. Pour in the wine, increase the heat to high and boil until the wine is reduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppers and heat to boiling. Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes. Stir occasionally to break up the tomato pieces. Add the basil, sugar and salt and pepper to taste.
Combine the goat cheese and the remaining peppers in a food processor or blender. Process until the peppers are finely chopped and the cheese is very creamy.
Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the tomato sauce and half the cheese mixture and cook over medium heat until the cheese is melted and the pasta is coated with the sauce. Transfer pasta to a serving bowl. Serve, passing the remaining goat cheese separately.
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* Exported from MasterCook *
Goat Cheese-Stuffed Mushrooms with Bread Crumbs*****
24 large cremini mushrooms (1 1/2 pounds) -- stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves -- plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese -- cut into 24 pieces
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use.
Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.
Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
Make Ahead
The goat cheese–filled mushrooms can be refrigerated for up to 1 day. Bring to room temperature and sprinkle with the bread crumbs just before serving.
Description:
"F&W - made these in Port Townsend for our anniversary weekend. Delicious!"
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and don't forget this ugly appy, but oh so darn good!! These would be good on a salad too, I think.
* Exported from MasterCook *
Honey-Peppered Goat Cheese with Fig Balsamic Drizzle
1 pkg. log fresh goat cheese (or 4 3-oz. logs) -- (11 oz.)
1/3 c olive oil
1/2 c honey
1/2 tsp. freshly ground black pepper
1 tsp. fresh thyme leaves
Fig balsamic vinegar or balsamic vinegar
Garnish: fresh thyme
Lahvosh or other cracker read
Using a sharp knife, carefully slice goat cheese in 1/2”-thick slices.
Place cheese in an 11”X7” dish or other serving platter.
Drizzle with oil.
Combine honey and pepper, drizzle over cheese.
Sprinkle with 1 tsp. thyme leaves.
Cover and chill up to 2 days
Remove cheese from frig 1 hour before serving.
Just before serving, drizzle a little vinegar over cheese.
Garnish. Serve with lavosh or cracker bread
Southern Living Christmas book
I plated on a long narrow platter and it is a pretty dish and the flavors are just great! Even the kids were eating this one.
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this sounds like one William would like -
* Exported from MasterCook *
GOAT CHEESE SAUCE (FOR FILETS)
1 1/2 cups milk
3 slices white bread -- crusts trimmed, bread torn into small pcs.
1 large egg -- hard-cooked, chopped
1/4 cup goat cheese -- crumbled soft fresh, ~2 oz. (such as Montrachet)
1 clove garlic -- minced
1 teaspoon Dijon mustard
1/4 cup olive oil
2 Tablespoons fresh lemon juice
Pinch of sugar
Pinch of ground white pepper
3 tablespoons fresh chives -- chopped
Zinfandel-glazed Shallots (see recipe)
Bring milk to simmer in small saucepan. Transfer to processor. Add bread & process till blended.
Add egg, goat cheese, garlic & mustard.
Process just till blended. W/processor running, grad. add oil & lemon juice; process till smooth.
Transfer sauce to med. pan; season to taste w/sugar, white pepper & salt.
Can be made 1 day ahead. Cover; refrigerate.)
Bring goat cheese sauce to simmer. Stir in chives.
Spoon some sauce onto each of 6 plates. Place Wellingtons (or filets) atop sauce on each plate.
Divide shallot & any glaze (see recipe) among plates.
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* Exported from MasterCook *
GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA
2 cups whole milk
1/4 cup olive oil
8 cups 1" cubes sourdough bread -- crusts trimmed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese (such as Montrachet) -- crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham -- chopped
3 jars marinated artichoke hearts -- (6 1/2 ounce) drained, halved lengthwise (about 2 1/2 cups)
1 cup grated Fontina cheese -- (packed)
1 1/2 cups grated Parmesan -- (packed)
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
Bake uncovered until firm in center and brown around edges, about 1 hour.
Makes 8 servings.
Bon Appétit
December 1997
Description:
"I had a catering customer who ordered this dish for every brunch she hosted."
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Serving Ideas : This strata is ideal for Christmas morning - it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.
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Guess I'd better quite and leave room for some ideas from others (that I would love to get also!!!
)