Archive for May, 2009

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Friday, May 1st, 2009

You will be able to vote on every recipe starting May 1st at 11:59AM (EST)
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Crostini with Camembert and Glazed Pears by Kate

Friday, May 1st, 2009

Crostini Camembert Pear
1 Tablespoon unsalted butter
2 Tablespoons brown sugar, firmly packed
One firm Red pear, peeled, cored and sliced thin
Ile De France Camembert cheese, sliced thin
Sliced Baguette bread
Fine grey sea salt for dustingIn a small skillet over medium heat, melt the butter until foamy. Sprinkle in the brown sugar and stir with a heat-proof spatula to combine. Continue stirring over medium heat until sugar melts, taking care not to splash as mixture will be very hot. When sugar is melted and bubbling, carefully lay the pear slices in the pan, being careful not to crowd. Allow to cook on one side for about 1-2 minutes then carefully turn over. Remove from pan when soft but not falling apart; timing will depend on thickness of cut. Some sugar may crystallize from moisture in the pear. Pour any remaining un-crystallized sugar over pear slices.Lay one slice Ile De France Camembert cheese on top of sliced baguette and top with one slice of glazed pear. Drizzle some melted sugar over top and a fine dusting of fine grey sea salt. Serve at once accompanied by red grapes, a dry champagne or a chilled late harvest Riesling.96.03 Points

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Chicken and Brie Quesadillas with Carmelized Onions and Chipotle Mango Salsa in a Parmasean Encrusted Tortilla by Megan

Friday, May 1st, 2009

Chicken Brie Tortilla
Brie cheese
carmelized onions
grilled chicken meat
Chipotle Mango Salsa (see Note)
Parmasean cheese gratedPlace tortilla in skillet with a small amount of oil. Heat slightly and flip over. Place 2 slices cheese in tortilla. Then layer on onion, chicken, and a spoonfull of mango salsa. Fold tortilla over and grate parmasean cheese over the top. Flip and fry till cheese is browned on tortilla. Grate more parmasean cheese on this side and then flip one more time and cook till cheese melts and chicken is warm.
Note: For the Mango Salsa, I just bought a store bought container or Mango and Peach Salsa and added a dash of Chipotle powder.
Chipotle Mango or Chipotle Raspberry grill sauce can be substituted for the mango salsa.
Carmelized Onions
1 onion
1/2 tsp sugar
Slice onions into 1/4-inch wide rings.
Heat oil in heavy skillet.
Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.203.28 Points

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Roasted Asparagus and Mushroom Omelet with Goat Cheese by Beth

Friday, May 1st, 2009

1/4 cup crimini mushrooms, sliced
1/4 cup asparagus, cut into 1″ pieces
2 eggs
1/2 ounce of crumbled Ile De France Goat Cheese
salt and pepper to taste
chopped parsley for garnishPreheat oven to 375 degrees.Heat a teaspoon of olive oil in a saute pan. Add sliced crimini mushrooms. Season with salt and pepper. Saute over medium heat until mushrooms give off their liquid and begin to brown, about 10 minutes. Keep warm.

Season asparagus pieces with a bit of olive oil, salt and pepper. Roast for 5-7 minutes until just tender. Keep warm.

Preheat a nonstick skillet over low heat. Add a small amount of butter. Break two eggs into a bowl, and beat with a fork until yolks and whites are fully incorporated. Season with salt and pepper. Pour the eggs into the skillet. When the edges of the eggs have set, redistribute uncooked eggs with a heatproof spatula so that uncooked eggs flow underneath.

When the eggs are nearly set, add the asparagus and mushrooms on one side, and crumble the goat cheese over. Fold the other side of the eggs on top of the vegetables and cheese mixture and slide onto a plate. Garnish with chopped parsley.

87.04 Points

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Springtime Goat Cheese Risotto by Katie

Friday, May 1st, 2009

Srpingtime goat risotto
4 tablespoons of olive oil
1 large onion, medium dice
2 cloves of garlic, minced
3 cups of arborio rice
1 1/2 cups of white wine
2 quarts of chicken stock
1 bunch of asparagus, blanched and cut into thirds
2 cups of frozen peas
1 1/2 pounds of raw shrimp, tails removed
1 cup of shredded Parmesan cheese
5 oz of Ile de France goat cheese
Salt and Pepper to tasteIn a pan bring chicken stock to a simmer. In a large pot, heat the olive oil and saute onion and garlic over a low heat until they are softened. Add rice and coat the rice with the oil and cook for a few minutes til slightly toasted. Add in the wine and cook until almost all of the liquid is absorbed. Add in ½ of a cup of the simmering chicken stock until most of the liquid is almost completely absorbed. Repeat this until the rice cooks and only has a small bite to it. Add in the asparagus, peas and shrimp and stir to combine. Cook for a few minutes or until the shrimp is pink. Stir in Parmesan cheese and goat cheese and season to taste. I like to stir frequently while making risotto but you can follow any technique you like.75,616.34 Points

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The Fanciest Grilled Cheese Ever by Melissa

Friday, May 1st, 2009

Fanciest Grilled Cheese

2 ciabatta rolls
3 oz. Saint Andre cheese (I got mine from Ile de France)
8 slices Capicolla
10 cornichons (or sweet gherkins), sliced
1 tbsp. olive oil

Special equipment: a panini press or two large skillets

If you don’t have a panini press, as I don’t, I’m sure you find it hard to get a nice, melty center and crisp exterior. The best way to do this is to have heat on both sides. I use a grill pan and a skillet (plus a heavy dutch oven as a weight).

Start by heating both pans over medium heat. You want them hot, but not too hot that they’ll burn the bread, so let them warm up for at least 10 minutes before you use them.

While they’re heating, prep your sandwiches. Halve the ciabatta rolls, add a few slices Capicolla, a big slice of cheese and sliced cornichons. Top with the top sliced of bread and you’re ready for the press.

Brush a little olive oil into the pan, then add your sandwiches. Brush each sandwich top with a little more olive oil, then place the other skillet on top (bottom-side down). If you have a heavy sauce pan or small dutch oven, put it on top of the top skillet to weigh it down.

Cook for about 7 – 8 minutes, or until the cheese is melty and the bread is nice and crisp. Halve diagonally and serve immediately.

Makes 2 sandwiches.


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Honey Roasted Peach Ice Cream with Ile de France Brie by Ley

Friday, May 1st, 2009

honey roasted peach with brie
(makes about 1 quart)3 large ripe peaches, halved, peeled and pitted
1 cup sweet white wine
1/4 cup plus 4 tablespoons honey
1/2 cup milk
1/2 cup heavy cream
2 large egg yolks
1/4 cup sugar
6 ounces Ile de France Le Brie, rind off
1 teaspoon vanilla extract
•    Preheat oven to 375 degrees F.
•    Set four peach halves in a small baking pan.
•    Pour the wine and honey over the peaches.
•    Roast peaches for 30 minutes, then flip, ladeling some of the cooking liquid over them.
•    Roast for 30 more minutes.
•    Allow peaches to cool slightly, then roughly chop them before transfering the peaches into a blender or food processor.
•    Puree with remaining honey.
•    Set the peach puree aside while you make the custard.
•    In a medium saucepan, bring the milk and cream to a boil.
•    In a medium bowl, whisk the egg yolks and sugar together until very well blended and just slightly thickened.
•    While still whisking, add about one third of the hot milk (to temper the eggs).
•    Continuing to whisk, slowly pour in the remaining liquid.
•    Pour the custard back into the pan and cook over medium heat, stirring constantly until the custard thickens slightly (it will coat the back of a spoon).
•    Immediately remove the pan from the heat and pour the custard into a heatproof bowl.
•    Stir in the cubed brie.
•    Add the vanilla and peach puree, mixing well.
•    Cover and refrigerate mixture until chilled.
•    Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.
•    Dice the remaining two peaches and add them to the ice cream during the last few minutes of churning.
•    Transfer ice cream to a container; cover and freeze until firm before serving.256.2 Points

Black Bottom Cupcakes with Ile de France Goat Cheese by Stef

Friday, May 1st, 2009

Black Bottom CUpcakes Goat
(makes 18 cupcakes)
For cake
• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3/4 C butter, room temperature
• 1 1/3 C sugar
• 2 eggs
• 2/3 C plain yogurt
• 1 t vanilla extract
• 1/3 C milk
• 5 oz baking chocolate, meltedFor goat cheese topping
• 8 oz Isle de France goat cheese
• 1/3 C sugar
• 1 egg
• 2 oz semi-sweet chocolate chips1. Preheat oven to 350 F.
2. Whisk flour, baking powder, and baking soda in a medium-sized bowl.
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Beat in eggs, yogurt, vanilla, and milk until blended.
5. Alternately fold in flour mixture and melted chocolate, beginning and ending with the flour mixture.
6. Fill cupcake liners 2/3 full.
7. In a small bowl, mix all the ingredients for the goat cheese topping.
8. Spoon about 2 tablespoons of the topping onto the center of each cupcake.
9. Bake for thirty minutes or until a toothpick comes out dry.

797.88 Points

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Duck Confit Salad with Goat Cheese Toasts & Pears by Stacey

Friday, May 1st, 2009

Duck Confit Salad with goat Cheese
Serves 2head of frisee or mixed lettuces
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
5 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallot
1 tsp honey

duck confit (2 cooked duck legs, preserved in duck fat)
1 ripe Anjou pear, sliced thin
toasted walnuts (optional)

1/2 a baguette, sliced 1.5″ thick
olive oil
a few slices of goat cheese (chevre) from a log First make your dressing. Whisk together the dressing ingredients in a small bowl and set aside. I used duck confit already prepared. All I had to do was cook the legs in a skillet on low heat for 6 minutes on each side in some duck fat (use splatter screen, it makes a mess!). Transfer to paper towels to blot. For your goat cheese toasts:
Cut your baguette into slices and place in a bowl. Toss liberally with olive oil, coating both sides & soaking up the olive oil.
Toast on a cookie sheet in a 400 degree oven, about 5 minutes, keep an eye on them so they don’t burn.
Turn your toasts over, and lay a round of sliced goat cheese on top of each bread slice & sprinkle with black pepper. Place back in the oven and toast with the cheese for another 5 minutes. Arrange your salad, duck legs and pear slices. Pour dressing over salad and top with goat cheese toasts. This was a treat!

246.24 Points

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Camembert Puff from Joy

Friday, May 1st, 2009

About 20 years ago I created a recipe entitled Camembert Bake and entered it in the State Fair of Texas. It was Puff Pastry, Camembert Cheese, apricot preserves, and shaved almonds. It won the Blue Ribbon.Since then I have prepared many versions of it. Today, it’s a quick and simple dish that I call Camembert Puff (2009).

Keep on hand a box of 6 puff pastry shells (freezer), at least 1/4 lb Camembert Cheese, a jar of preserves and some nuts.

To prepare, preheat your oven to 425. Place one shell per person on an ungreased cookie sheet. Bake 20 minutes. When you take them out of the oven, cut out the circle on top. Slice a piece of cheese for each shell, @ the size of a silver dollar (1/4 inch thick). Place cheese in the hot shell. Fill almost to the top with about a Tbls of preserves. Top with @ 1 tsp nuts. Put the circle back on top and serve.

Let your imagination run away with your choices. You can use apricot and almonds, like I first did, or you might even try jalapeno preserves with spicy pecans. Not all combinations will be blue ribbon winners, but you’ll have fun trying new ideas. You can try a single puff, as I usually do, to create a new snack.

PS. I’m 74 years old.

888.25 Points
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