Archive for October, 2008

White lava dip by Andre

Thursday, October 16th, 2008

white lava 1 white lava 2 white lava 3
Ingredients
1/2 oz. dried porcini mushrooms
1/2 oz. dried shitaki mushrooms
1 1/2 oz. sun dried tomatoes
1 1/2 oz. kalamata olives-pitted
2 garlic cloves
2 Tblsp. olive oil
1 Tblsp. each fresh tarragon,basil and tarragon freshly ground pepper
1 13.2 oz Ile de France Le Brie
1 2 lb. round multi grain bread (or other crusty bread)
2 apples-sliced
2 pears-sliced

Preparation
1. Preheat oven to 350.
2. In a food processor, combine both mushrooms, tomatoes, garlic, olives, olive oil and herbs.
3. Process until smooth. Add pepper, mix again.
4. Cut out circle from top of bread big enough to fit Brie after taking enough from the inside. Save for dipping.
5. Spread tomato-mushroom mix all around Brie, and lower into bread
7. Place bread on on baking pan. Bake 25-30 min.
8. Remove, place on serving platter, spread apple and pear slices around.
9. When finished with apples and pears, tear off bread to finish white lava

Votes: 55
Rating: 2.31
Total points: 127.05

To see more recipes got back to iledefrancecheese.com/blog

Fried Goat Cheese on Lemon Greens by Monique

Thursday, October 16th, 2008

Fried goat cheese

1 log of Ile de France goat cheese
1 egg white or 1 beaten whole egg
1 cup of bread crumbs, seasoned with 1 tsp each: fresh ground pepper, salt, dried basil and garlic powder
1 Tbls each: olive oil and butter
1 cup field greens
2 Tbls of lemon olive oil

First you will need to form the goat cheese into little rounds. If you let the log warm slightly, then you can slice off a section of the log (about 1 inch thick), and form into the round. Then place in the refrigerator to firm up. Toss the lettuce with the lemon olive oil, set aside.

Place a pan on the stove on medium hight heat, with 1 tbls butter and 1tbls olive oil. Now place the goat cheese rounds in the egg white (or whole beaten egg) and moisten on both sides. Then push into the bread crumbs on each side. Add to the already warm fry pan. Fry on each side for about 2 minutes, until brown and crispy. Serve immediately on a pinch of the greens.

Votes: 114
Rating: 3.62/5
Total points: 412.68

To see more recipes got back to iledefrancecheese.com/blog
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Savory Roasted Apple and Goat Cheese Quiche by Rachel

Thursday, October 16th, 2008

goat cheese quiche

I decided on a pre-made pastry dough because it is time efficient and truly does taste delicious. In considering apples, I settled on the Gala for its sweetness and popularity in supermarkets. As a side note, I estimate this quiche to cost about $2.37 a serving, making it a very economical supper when paired with a salad.

Ingredients
1 sheet frozen puff pastry, thawed
For the Custard
3 large eggs
half & half (about 1 1/2 cups)
2 tablespoons fresh thyme
pinch of nutmeg
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
For the Filling
6 oz. Ile De France Original Goat Cheese, chilled
2 Gala apples, chopped
2 tablespoons olive oil, divided
1 shallot, minced

Directions
1. Preheat the oven to 425.
2. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate, trim edges, and place in the refrigerator until ready to fill.
3. Whisk eggs in a 4 cup measuring cup. Add half & half until you reach the 1 1/2 cup line. Whisk together with thyme, nutmeg, salt and pepper. Chill in the refrigerator until ready.
3. Cut the apples into chunks and coat with 1 tablespoon of the olive oil. Roast for 30 minute or until desired taste. 4. Once the apples are complete, lower the oven temperature to 375.
5. Saute the shallots for 5 minutes over medium heat (with a little butter or olive oil).
6. Combine apples, shallots, and crumbled goat cheese in the pie shell.
7. Cover with custard mixture and bake for 25-30 minutes or until the top is a golden color.

Votes: 70
Rating: 3.23/5
Total points: 226.1

To see more recipes got back to iledefrancecheese.com/blog

Napoleon of beet “tartars” with goat cheese by Chris

Thursday, October 16th, 2008

Serves 4
Napoleon goat cheese
Ingredients:
4 ruby beets
4 golden yellow beets
1/2 red onion or 3 shallots, minced
1/4 c sherry vinegar
1/4 c olive oil, plus extra for dressing greens
arugula for garnish
1 cup Ile de France goat cheese
1/2 cup candied pecans (recipe follows)
salt and pepper to taste

Try to use gloves when handling red beets as they can be very messy

Directions
1. peel beets and slice in 1/4 ‘ slices. season with olive oil, salt and pepper.
2. wrap the two colored beets in separate in foil packets
3. roast in 400 degree oven 15-20 minutes until slightly al dente, remove and let cool.
4. rough chop the cooled beets and pulse in food processor until finely minced like “tartar”
5. fold in the chopped shallots to the two separate chopped beets, then add remaining olive oil and sherry vinegar, salt and pepper to taste.
6. to assemble take a metal ring mold or metal can (like tuna fish with both ends cut out) and fill halfway with red beet mixture, then a few crumbles of goat cheese.
7. top with golden beet mixture and a few more crumbles of goat cheese. Repeat three more times for four portions.
8. to serve unmold on a plate with dressed argula greens and candied pecans

Votes: 193
Ratings: 3.94/5
Total points: 760.42

To see more recipes got back to iledefrancecheese.com/blog

Salmon-Chevre Mousse filled cremini cups by Beth

Thursday, October 16th, 2008

easy, elegant, and the mousse (when chilled) doubles as a delicious cracker spread
Salmon Goat

Ingredients:
balsamic herb reduction:
1 cup balsamic vinegar
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons light brown sugar mushrooms:
16 medium cremini mushrooms, stems removed
2 tablespoons olive oil salmon-chevre mousse:
¼ pound *smoked salmon filet
2 4-ounce rolls Ile de France goat cheese
3 tablespoons heavy whipping cream
1 teaspoon minced garlic
¼ teaspoon kosher salt garnish: ¼ cup thinly sliced fresh chives

PREHEAT oven to 400.
BRING ingredients for balsamic reduction to a boil in small saucepan.
Reduce to a low boil until it resembles a thick syrup (about 20 minutes).
MEANWHILE, place the mushroom tops on a baking sheet (top side up). Brush with olive oil and cook for 10 minutes, or until tender. Cool completely.
PLACE mousse ingredients in the small bowl of a food processor. Process until smooth.
PIPE filling into mushroom tops using a pastry bag fitted with a large star tip. Drizzle each plate with syrup, top with two mushrooms and sprinkle with sliced chives.
* I used a shrink wrapped smoked Atlantic filet from my supermarket’s seafood department. Do not use the thinly sliced (lox style) smoked salmon.
Servings: 8 (16 mushrooms – 2 per person)

Votes:53
Ratings: 2.6/5
Total points: 137.8

To see more recipes got back to iledefrancecheese.com/blog

Pressed Turkey Panini with Camembert and Apples by Erica

Thursday, October 16th, 2008

Turkey sandwich goat cheese Turkey sandwich goat cheese Turkey sandwich goat cheese

Crispy-outside/tender-inside ciabatta rolls are spread with a lemon garlic aioli, then topped with fresh, vibrant spring mix, crunchy and pungent red onions, herb-rubbed turkey cutlets, slices of camembert, and finally, sweet apples. The sandwiches then get wrapped in tin-foil and pressed beneath foil-wrapped bricks that had been heating in the oven for almost an hour. The final product is a significantly flatter, crispy, crunchy sandwich just oozing with ooey, gooey, melty cheese, acting as the glue between the turkey, apples, and roughage. Biting into this sandwich is like getting a little taste of early fall, warm and comforting with the aromatic flavors of autumn produce and herbs.

4 thin turkey cutlets
1/2 tsp poultry seasoning
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/4 mayonnaise
1 clove garlic, grated
1/4 tsp black pepper
zest of one lemon
2 fresh ciabatta rolls
1 cup spring mix salad greens or arugula
1/2 small red onion, sliced thin
1 small sweet apple, cut into 1/4 inch thick slices (we used a Macoun but any sweet or semi-sweet variety would do)

4 oz Ile de France Camembert, cut into 1/4 inch slices (trim the rind if you like)
Preheat your oven to 450 degrees. Wrap two bricks in foil and place in the center of the oven and allow to heat for 45 minutes to an hour.
For the turkey:

Sandwich the turkey cutlets between two sheets of plastic wrap and pound then gently with a meat mallet to flatten and tenderize them – you want them slightly less than 1/4 inch thick. If your cutlets are already very thin, you can skip this step.

5 minute Brie appetizer by Stacey

Thursday, October 16th, 2008

Brie Appetizer

Ingredients
1 Ile de France Brie (not a wedge, a whole wheel)
Honeycup mustard, the stuff in the hexagon jar
chopped pistachio meats
Directions
Carefully cut off the top rind of the brie with a sharp knife.
Leave the sides in tact.
Place in a microwave dish.
Spread Honeycup thick honey mustard on the top and sprinkle with chopped pistachio meats.
Microwave 1 minute on medium and see what happens!

Serve with apple slices or crackers, and as it cools down, you can keep reheating it in the microwave, so it still has that oozy look.
It so tasty and SO EASY!

Votes:72
Rating: 2.88/5
Total points: 207.36

To see more recipes got back to iledefrancecheese.com/blog

Savory Black Bean Goat Cheesecake with Peach Salsa by Lauren

Thursday, October 16th, 2008

Goat Cheese cake

Ingredients

5 ounces of Ile de France regular goat cheese
1 cup ricotta cheese
1 cup cream cheese, softened
1 cup of canned black beans, rinsed and drained
1 teaspoon salt
¾ teaspoon pepper
¾ teaspoon garlic powder
2 eggs
1 teaspoon oregano
½ cup peach salsa (store-bought)
Multi-colored tortilla chips
Garnish: cilantro

Preheat oven to 350 degrees F.

In a blender, combine the goat cheese, ricotta cheese, cream cheese, black beans, salt, pepper, garlic powder, eggs, and oregano.  Blend until completely smooth and well-combined.  Pour the cheese mixture into a 9” spring form pan (it won’t fill to the top).  Bake for 45 minutes or until the top is cracked and the cheesecake is set.  Cool completely and remove from the pan.  Top the cheesecake with the salsa and cilantro and serve with tortilla chips.  Enjoy!

Votes: 457
Ratings: 4.27/5
Total points: 1,951.39

To see more recipes got back to iledefrancecheese.com/blog

Pepita Crusted Pork Tenderloin over Vanilla Pumpkin-Pea Risotto with Goat Cheese & Crumbled Amaretti Cookies by Lauren

Thursday, October 16th, 2008

pork tenderloin goat cheese pork tenderloin goat cheese

Ingredients
1 cup ground pumpkin seeds
1 ½ teaspoons sweet paprika
1 ½ teaspoons unsweetened cocoa powder
½ teaspoon allspice
3 teaspoons salt, divided
3 teaspoons freshly cracked black pepper, divided
1 tablespoon olive oil
2, 1-lb. pork tenderloins
2 cups Arborio rice
3 tablespoons butter
2 shallots, finely diced
½ cup white wine
5 cups vegetable stock, warmed
Half of a 15-ounce can of pumpkin
1 vanilla bean
1/3 cup crumbled Ile de France original goat cheese
¾ cup frozen peas
Garnish: crushed Amaretti cookies
Direction
Preheat oven to 365 degrees F. In a small bowl, combine the ground pumpkin seeds (pepitas), paprika, cocoa powder, allspice, 1 teaspoon salt, and 1 teaspoon pepper. Rub the tenderloins with the olive oil and then coat thoroughly with the spice mixture. Bake for 30 – 35 minutes or until completely done in the center. Transfer to a cutting board and let the meat rest for 6 – 8 minutes before slicing.
Meanwhile, in a large skillet, melt the three tablespoons of butter over medium-high heat. Cook the diced shallots in the butter until softened, about 5 minutes. Add the Arborio rice to the pan and toast for about 5 minutes. Scrape the seeds out of the vanilla bean. Add the wine and the vanilla bean seeds and pod to the pan and stir until the liquid has almost completely evaporated. Ladle about ½ cup of the warmed vegetable stock into the pan and stir until it has almost completely evaporated. Repeat this process of ladling in stock, about ½ cup at a time, until the stock has all been used and the risotto is thick, creamy, and completely cooked (about 20 minutes). Reduce the heat to low, and stir in the pumpkin, Ile de France goat cheese, and peas. Season with salt and pepper to taste. Transfer the vanilla pumpkin risotto to a serving dish and top with slices of the pepita crusted pork. Garnish with crumbled Amaretti cookies and serve right away. Enjoy!
Makes 4 servings.

Grilled Polenta, Goat Cheese, and Tomato Stacks with Roasted Garlic Aioli and Herb Oil Drizzle

Thursday, October 16th, 2008

Grilled Polenta ile de france goat cheese Grilled Polenta ile de france goat cheese

INGREDIENTS

2 large, ripe tomatoes, sliced into ¼”-thick slices
16-ounce tube of prepared polenta (store-bought), sliced into ¼” – ½” thick slices
8 ounces of Ile de France regular goat cheese
1 cup plus 3 teaspoons olive oil, divided plus extra for frying the goat cheese
Salt and Pepper to taste
1 egg, beaten
1 cup seasoned breadcrumbs
1 tablespoon finely chopped, fresh basil
1 tablespoon finely chopped, fresh chives
1 cup mayonnaise
3 cloves garlic
Juice of half a lemon

DIRECTIONS

Brush the polenta rounds lightly with olive oil on both sides. Heat a grill pan (skillet works fine too) over medium-high heat and grill the polenta rounds until grill marks appear on each side, about 3 – 4 minutes per side. Remove from the heat and set aside.

Fill a frying pan with olive oil to a depth of 1 inch and set the heat to medium high. Slice the Ile de France goat cheese into ¼”- thick rounds and dredge first through the beaten egg and then through the breadcrumbs. Fry the goat cheese rounds in the hot oil until golden brown and crispy on each side, about 2 minutes per side (this goes fast!). Transfer to a paper towel to drain and season lightly with salt and pepper.

For the AIOLI: Preheat oven to 400 degrees F. Place the garlic cloves on a sheet of tin foil and cover with a teaspoon of olive oil. Wrap into a small bundle and roast in the oven for 25 – 30 minutes, or until the cloves are soft through the center. In a food processor, combine the mayo, roasted garlic cloves, and lemon juice. Grind until the ingredients are well incorporated and evenly mixed.