Archive for October, 2008

Goat Cheese Tart by Dan

Thursday, October 16th, 2008

goat cheese tart
– Goat cheese (room temp.)
– Rosemary (minced)
– Pie dough (I used Jacques Pepin’s recipe)
– Red peppers (roasted, peeled, seeded, and chopped)
– Cream
– Salt and pepper

– Preheat oven to 400 and blind bake tart shell for about 20 min.
– While that’s baking simmer roasted pepper in some cream with salt and pepper
– When tart shell is done blind baking take it out of the oven, plop some goat cheese in there, spread it out as evenly as possible, and place it back in the oven
– Puree red pepper and cream mixture in blender (check for seasoning)
– About 10 min. after the tart is cooking with the cheese take it out of the oven, smooth out the cheese, and place it back in the oven until the shell just starts to brown
– While the tart is finishing in the oven, mince some rosemary
– Place some of the red pepper mixture on a plate and top with the finished, warm, tart
– Garnish with minced rosemary

Some white wine, a simple salad, and you have as good a lunch as one could hope for.

Votes: 101
Ratings: 4.1/5
Total points: 414.1

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Tomato Watermelon Salad by Sarah

Thursday, October 16th, 2008

Watermelon goat cheese salad
Tomato Watermelon Salad (makes enough for two)
1 1/2 cups watermelon cubes (can be red or yellow watermelon)
1 cup tomato wedges pinch of salt
1 – 2 oz. chevre, crumbled
2 basil leaves, sliced thinly or torn
Combine all ingredients in a pretty salad bowl.
Serve at room temperature.

Votes: 123
Total Points: 464.94

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Camembert and Caramelized Onion Dinner Rolls by Jenn

Thursday, October 16th, 2008

Roll Camembert onion Roll Camembert onion Roll Camembert onion

As I’ve been playing around with the bread in Artisan Bread in 5 Minutes a Day, I decided to take a peek, further back into the book and find a tasty way to incorporate the cheese. I settled on a recipe for rolls topped with herbs and caramelized onions, but incorporated the cheese. Melted camembert and caramelized onions, a winner indeed. The scent of lingering onions melded with warm cheese is still wafting aound my kitchen. Mmmm. Take a peek and see for yourself. Too bad I can’t share them with all of you. You’ll love them!

The recipe is a version of my grandma’s 1 hour rolls with some yummy additions.

2 large onions, sliced into thin rings
3 Tbsp. olive oil
1 tsp. kosher salt
1 Tbsp. white wine
1 Tbsp. white balsamic vinegar
2 Tbsp. brown sugar
1 tsp. dried thyme
4 Tbsp. water (and extra to prevent sticking)
½ round of Ile de France camembert (4 oz.), chopped
1 c. lukewarm water
2 pkgs. dry yeast
1 Tbsp. sugar
1 Tbsp. melted butter
1 tsp. salt
2 ½ -2 ¾ c. sifted flour

•    Heat olive oil in a heavy bottomed pot on medium-low heat.
•    Add the sliced onions, salt, wine, vinegar, brown sugar, thyme, and water to the oil and cook for about 25 minutes.
•    Stir occasionally to prevent sticking until the onions are nicely caramelized.  As the onions begin to dry out, add more water to prevent burning.
•    Dissolve yeast and sugar in 1 c. water.
•    Add melted butter and salt.
•    Add flour and knead.  Let stand for 15 minutes.
•    Shape into rolls and place on a cookie sheet or pizza peel coated with corn meal.
•    Let rise for 30 minutes.
•    Dust the tops of the rolls with flour and using a sharp knife, cut several 1/2-inch slashes on the top of each roll.
•    Place 1 Tbsp. of the caramelized onions in the center of each roll, then top with 1 Tbsp. of chopped camembert.
•    Bake about 15 minutes 425 degrees.
•    Serve warm or at room temperature.

Double Chocolate Zucchini Cupcakes filled with Chocolate Ganache and Topped with Creamy Goat Cheese Frosting by Angie

Thursday, October 16th, 2008

Choco Zuchini Choco ZuchiniChoco Zuchini
Double Chocolate Zucchini Cupcakes

1 1/2 cups flour
1/2 cup cocoa, natural unsweetened
1 tsp baking powder
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs, room temperature
1/4 cup oil
1 tsp vanilla
1/3 cup whole milk, room temperature
1 cup shredded zucchini
3.5 oz. semi-sweet chocolate, chopped in chunks

1. Preheat oven to 350º F
2. Line cupcake trays with 18 baking cups.
3. Stir together flour, cocoa, baking powder, baking soda and salt with a wire whisk. Set aside.
4. Cream butter with a mixer in a large bowl. Add sugar, eggs, oil and vanilla one at a time, mixing well with each addition.
5. Add the flour mixture to the sugar mixture in three additions, alternating with the milk in two additions (flour, milk, flour, milk, flour)
6. Stir in the zucchini and chocolate chunks until combined.
7. Fill baking cups 2/3 full and place in oven immediately.
8. Bake for 15-18 minutes.

Creamy Goat Cheese Frosting

5 oz. Ile de France goat cheese
3 oz. cream cheese, room temperature
3 cups confectioner’s sugar, room temperature
1/2 tsp vanilla

1. Sift sugar and set aside.
2. Beat the goat cheese, cream cheese and vanilla in a large mixing bowl until creamy.
3. Gradually add the sugar, mixing and scraping down the sides of the mixing bowl in between additions.

Chocolate Ganache

2 oz. semi-sweet chocolate
1/4 cup heavy whipping cream
3/4 cup confectioners sugar

1. Place chocolate and whipping cream in the microwave. Heat in 30 second intervals, stirring in between until melted. Blend thoroughly.
2. Add sugar and stir until thoroughly combined.
3. Pour ganache into a small plastic squeeze bottle.

Asparagus Pancakes with Ile de France Fresh Goat Cheese by Christina

Thursday, October 16th, 2008

asparagus panacake goat cheese

1 lb fresh asparagus
3 large eggs
1/4 cup water (broth left after steaming asparagus)
2/3 cup all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large egg whites
1 tablespoon olive oil
3 tablespoons crumbled Ile de France Fresh Goat Cheese
1 tablespoon plain yogurt

Rinse asparagus, break off any tough, white bottoms and discard. Put 1” water in large pan with lid, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Boil the asparagus for exactly 5 minutes. Drain water but reserve ¼ cup cooking liquid/broth, cool.

Preheat the oven to 350 degrees.
Trim the tops of 12 spears and reserve for garnish. Puree enough asparagus bottoms to make 1 cup. Place the asparagus puree, eggs, and ¼ cup broth in a blender and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine.
Whip the egg whites in a separate bowl until they hold stiff peaks. Gently fold into the asparagus mixture.

Heat griddle and add oil. Drop batter by large serving spoon onto griddle. When the edges begin to brown, turn the pancakes over and cook until lightly golden, about 2 minutes more. Place the pancakes on baking sheet.

Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and top with the asparagus tops. Place in the oven until the cheese just begins to melt, 2-5 minutes.

Votes: 67
Ratings: 2.75/5
Total points: 184.25

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Baked Brie with Dried Cherries, Walnuts and Brandy by Kevin

Thursday, October 16th, 2008

Brie walnut
2 small or 1 large wheel Ile de France Brie
¼ cup Dried Cherries
¼ cup Brandy
¼ cup Light Brown Sugar
¼ cup Walnuts Chopped

In a non reactive bowl mix together cherries, brandy and brown sugar. Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Mix the walnuts into the cherries brandy and brown sugar.
Place the wheel(s) of Brie into an ovenproof dish.
Spoon the mixture over the wheel(s) of Brie.
Bake for 10-15 minutes until Brie is soft and topping is heated through.
Remove from oven and serve immediately with sliced French bread.

Votes: 104
Ratings: 3.24/5
Total points: 336.96

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Pizza Provençal – Fougasse Avec Chantrelles et Brie by Ken

Thursday, October 16th, 2008

Pizza provencal

A classic provincial French bread with equally traditional toppings. Why didn’t they think of that?

12 oz. Bread Flour
1 packet Rapid Rise Yeast
8 oz. Chantrelle mushrooms, sliced
8 oz. Ile de France Brie, chilled and sliced with rind in place
2-3 tablespoons Olive Oil
2 tablespoons Butter, unsalted
A pinch of salt
1-2 tablespoons Herbs de Provençe

Dissolve the yeast in a few spoonfuls of warm water; add 3 tablespoons of flour; mix well to form a soft smooth paste. Form the starter into a ball, cover with a cloth and let rise in a warm draft-free place for 30 minutes.

Put the rest of the flour on a work surface and form a well in the center. Add the yeast starter, salt, oil and enough water to make a workable dough. Form into a ball, place in a bowl, cover and let rise for 30 minutes.

Gently roll the dough into a rectangle to fit a baking sheet rubbed with olive oil. With a sharp knife slash the bread in a traditional 6′ wide herringbone pattern down the center. With your fingers, form a rounded border all around the bread.

Sprinkle the surface of the bread evenly with the Herbs de Provençe. Dot the bread with the cheese and mushroom slices. Bake in a preheated 450° F oven for 15-20 minutes until golden brown and delicious. Rest 10 minutes before slicing and serving.

Votes: 114
Rating: 4.1/5
total points: 467.4

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Grilled Camembert Cheese Panini with Caramelized Onions and Apples by Scott & Kate

Thursday, October 16th, 2008

Grilled Sandwich camembert Grilled Sandwich camembert Grilled Sandwich camembert

1 7.7 ounce round of Ile De France Camembert Cheese, cut into long slices.
4 Onion Rolls
2 Macintosh Apples cut into thin slices.
1 large White Onion, cut into thin rounds.
4 Tablespoons Unsalted Butter
2 Tablespoon Extra Virgin Olive Oil
1/2 teaspoon Sea Salt
Pepper to taste.

In a large skillet, place 3 tablespoons of the butter and 1 tablespoon of oil on medium heat and allow it to melt and meld together. Place the onions and apples into the warmed butter and oil mixture and saute until browned (approximately 10 minutes).
While onions and apples are cooking, slice the rolls in half and place the long slices of cheese on one half.
Add salt and pepper to the onions and apples and allow to cook for one minute.
When it has finished browning, scoop 1/4 of the fruit and onion mixture on top of the cheese on each sandwich.
Place the skillet back on the heat and add the remaining tablespoon of butter and oil.
Close the top of the sandwich with the other half of the roll.
Place the sandwiches face down into the skillet and press them down with a plate to grill.
Once one side is browned (approximately 2-3 minutes), flip the sandwich and repeat pressing down with the plate.
Remove the sandwiches and place on a plate.
Cut in half

Votes: 126
Ratings: 3.63/5
Total points: 457.38

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Open-Faced Ile De France Brie and Chicken Salad Sandwich by Christina

Thursday, October 16th, 2008

1/2 rotisserie chicken – roughly chopped
1 cup of light mayo
2 tbsp. champagne vinegar
5 stalks of celery – finely chopped
1/2 onion – finely chopped
3 tbsp. creole mustard
1 tbsp. of lemon juice
1 cup of dried cranberries
1/2 cup of chopped pecans
apricot jam
sour dough bread – sliced or another hearty bread of your choice
Ile de France brie – sliced thinly
salt,pepper, and sugar


Combine celery, onion, chicken, dried cranberries, and pecans in a bowl. Then mix in the vinegar, mayo. lemon juice, and mustard. Taste for salt, pepper, and sugar – add according to taste preferences.

Pre-heat oven on a low broil. Take slices of sourdough bread and butter each side – place under broil to toast. Take it out the bread and spread on the apricot jam on the non-buttered side. Then scoop on the chicken salad and apply brie on top. Place the open faced sandwich under the broiler and allow cheese to melt. Once cheese is melted – enjoy.

Of course you could enjoy this as a normal sandwich or even better – if you own one – use a panini press – that would work fabulously!

Votes: 5512
Ratings: 4.07
Total points: 22,433.84

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Crab Dip Provencal by Brenda

Thursday, October 16th, 2008

Crab Dip Provencal
Crab Dip Provencal

I live in Maryland on the Chesapeake Bay where eating blue crab is almost a
religion. Here, crab is almost always served with “OLD BAY” spice blend,
which is a peppery seafood seasoning. OLD BAY is very intense, and I feel
not always appropriate. I was looking for something a bit more subtle, and
about 2 years ago started experimenting with different flavor combinations
for a crab dip appetizer. Upon the first taste of the trial dip with Ile de
France goat cheese, pancetta and the Herbs of Provence I knew I had stumbled
onto a winner! The tangy goat cheese makes such a creamy sauce and adds
such a sophisticated flavor. Everyone loves this dip. Whenever I ask “What
can I bring”, the dinner party hostess ALWAYS responds (sometimes before I
finish asking the question) “Your crab dip!”

Serves 6 to 8 as hor d’oeuvres
Prep Time: 20 minutes
Total Time: 30 minutes

Crab Dip Provencal

4 oz. pancetta, diced
1/4 cup chopped Shallots
1 clove minced garlic
1 pound fresh Jumbo Lump blue Crab Meat
3/4 cup (good quality) French Chardonnay
10.5 oz. Ile de France Original Goat Cheese, crumbled
1 cup grated Asiago Cheese (divided into 3/4 cup and 1/4 cup)
2 TBLS Herbs of Provence
1/4 tsp Celery Salt
1/2 tsp or so Fresh Ground Pepper
1 TBLS fresh squeezed Lemon Juice

1 or 2 loaves French Bread, cut into wedges for dipping

Cook the pancetta in a skillet with butter or oil until lightly browed. Add
the shallots and garlic for the last few minutes and cook until just
translucent. Drain and set aside.

Gently pick through and clean the crab meat, and set aside.