Archive for May, 2009

Lemony Springtime Pizza by Mary

Friday, May 1st, 2009

Lemon asparagus pizza
1 lemon, thinly sliced and seeded
2 cups water
4 teaspoons olive oil, divided
2 cloves garlic, minced
1 cup asparagus tips and pieces
1 12-inch refrigerated thin pizza crust
1 cup grated mozzarella
8 slices prosciutto, torn into bite-sized pieces
8 slices Ile de France brie
½ cup fresh arugula, torn in bite-sized piecesIn a small saucepan, combine lemon slices and water. Bring to a boil, cook 3 minutes and then drain well. In a skillet, sauté garlic in 2 teaspoons olive oil until soft. Add asparagus pieces and cook, stirring occasionally until tender crisp – about 2 minutes.Heat oven to 450 degrees F.  Place pizza crust on a lightly oiled baking sheet or pizza stone. Spread lemon slices evenly over crust and then sprinkle on mozzarella. Spread asparagus and proscuitto evenly over mozzarella. Top with brie slices. Sprinkle with remaining olive oil. Bake for 12-15 minutes or until bubbly and golden brown.  Remove from oven and top with fresh arugula leaves.  Serves 4.

2,905.24 Points

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Savory Polenta Rounds with Goat Cheese and Chive Oil by Paula

Friday, May 1st, 2009

Savory Polenta Goat
2-1/2 cups milk
½ cup cream
¼ teaspoon onion powder
¼ teaspoon minced garlic or dash garlic powder
¼ teaspoon seasoned salt
¼ teaspoon white pepper
1 cup corn meal
1 tablespoon butterIn a non stick saucepan, combine first six ingredients, and bring to a low
boil over medium heat.  Wisk in corn meal, turn heat to low, and continue
wisking constantly until creamy in texture, about 5 minutes.  Wisk in
butter. You need to taste and season the polenta with sea salt after wisking in the butter. Pour onto a non stick baking sheet, spread out with a spoon or
spatula until about ½ inch thick, and set aside to cool and firm up.  When
cool, cut into 1-1/2 inch rounds using a buttered glass or cookie cutter.
Heat a non stick sauté pan over medium heat.  Without adding oil or butter,
quickly sauté both sides of the rounds until golden.  This only takes a
couple of minutes.Crispy Onions
1 sweet onion, such as a Vidalia, sliced in thin half-rounds.
2 tablespoons olive oil
1 tablespoon butterIn a sauté pan over med heat, heat the olive oil and butter together until
just sizzling.  Add the onions, and stir to coat.  I salted the
onions as I fried them. Continue to sauté until
just starting to caramelize. Then turn up the heat, and fry the onions
until crispy.  Set aside.Chive Oil
1 small bunch chives
1 cup extra virgin olive oilIn a food processor, combine chives and olive oil until well combined.  The
mixture will not completely combine, as there will be small bits of chive
in the oil … that’s a good thing!Toppings
Ile de France goat cheese, about ½ – ¾ cup
Crispy, cooked thin bacon broken into 1-1/2 inch pieces
Thinly sliced, seasoned grilled steakGarnish
Snipped Chives
Diced tomatoes or red pepper

Savory Waffled French Toast Stuffed with Bacon and Brie by Elly

Friday, May 1st, 2009

Savory Toast Brie
4 thick slices of bacon, cut into a few pieces each
4 slices day-old sourdough bread
4ish thin slices of brie
2 eggs
1/2 cup milk or half and half
2 Tbsp. grated parmesan cheese
leaves from 2 sprigs of thyme
freshly ground pepperPreheat your waffle iron or griddle.  Cook and drain the bacon and for extra deliciousness/fattiness, reserve a little bit of the fat to brush onto the waffle iron.Make two sandwiches with the sourdough bread, using the bacon and the brie. In a baking dish, whisk together the eggs, milk, parmesan, thyme and pepper. Place the sandwiches into the dish and let them soak for a minute or two. Flip and let them soak another couple minutes.

Grease the waffle iron or griddle with a little oil, butter, or bacon grease. Place the sandwiches on the iron, close, and cook until golden brown (or, if using a griddle, just cook for a couple minutes per side, or until golden).

305.37 Points

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Tomato Sorbet with Goat Chesse & Baby Artichoke Nougat by Diane

Friday, May 1st, 2009

tomato sorbet goat
Serves 12Sorbet:
3-1/2 Fl Ounces water
3 Ounces fine  sugar
3-1/2 Pounds ripe Spring tomatoes –  Roma or cherry
8 basil or tarragon leaves, finely shredded
1 sweet onion (like Maui or Vidalia) (about 3 Ounces) finely chopped
3 Tablespoons Extra-Virgin  olive oil
1 sprig fresh  thyme
1 strip orange zest
1½ teaspoons sea salt
1 Tablespoon Tabasco sauce (or to taste)Goat Cheese Nougat:
¼ Cup Heavy Cream
½ Cup toasted nuts, coarsely chopped
1 Tablespoon candied orange zest
Sea salt to taste
¼ teaspoon freshly ground pepper

Juice of 1 Lemon
12 baby Artichokes trimmed to hearts and stems, choke removed, held in acidulated water
½ Cup Rice Flour
2 Eggs
Club Soda as needed
Vegetable oil for frying
½ Cup All-purpose Flour
Salt-Pepper to taste

Chervil Pesto:
¼ Cup fresh chervil, chopped
1 Tablespoon extra-Virgin Olive Oil
1 teaspoon toasted pine nuts
Salt-pepper to taste
Baby Kale
2 tomatoes, peeled, seeded and diced
Edible micro rose petals
Fresh baby Watercress

The sorbet can be prepared half a day in advance and churned in the sorbetière 1 hour before serving. Place 12 plates or serving glasses in the freezer 1 hour before the meal.

To make the sorbet syrup, boil  water with the sugar in a small saucepan until you obtain a clear syrup. Allow to cool.

Wash, halve, deseed the tomatoes with a teaspoon and chop finely. Divide into one-third and two-thirds and keep separately.

In a medium sauté skillet sweat the onion, thyme and orange zests in the olive oil for 5 minutes without colouring. Add the one-third chopped tomatoes and the basil or tarragon leaves, bring to the boil, cover and simmer for 5 minutes, stirring occasionally to prevent sticking.

Chunky Black Bean Soup with goat cheese by Katrina

Friday, May 1st, 2009

Chunky Soup Goat
To make:
1 onion, chopped or sliced
2 cloves garlic, pressed
3 T. olive oil
1 T. cumin
1-2 t. oregano
spring of fresh rosemary
dash of hot pepper flakes
1 T. chili powder
1 cup plum tomatoes with juice, diced
3 T. ( or more) roasted red peppers, diced or 1/2 a red bell pepper, diced
1 cup chicken, vegetable, or beef stock
2 cans ( 15.5 oz) drained black beans
water if needed at the end
2 t. basil
a few slices fresh, mild, goat cheese ( I used Ile de France)In a heavy bottomed pot, heat the oil and add the onion and garlic. Stir and cover for five or ten minutes.
Uncover and add the cumin, chili powder, rosemary, and oregano and red pepper flakes.
Add the plum tomatoes and stock, stir, and simmer for about 15 minutes.
Add the black beans and red pepper, and more water or stock if needed.
Add the basil and cook another ten minutes.Taste carefully and add more seasonings if needed.Serve hot with a slice or two of goat cheese and a tablespoon of diced or sliced red peppers .Hope you like it!46.98 Points

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Olive-Brie Tapenade by Rachel

Friday, May 1st, 2009

Olive Brie Tapenade
6 large sun-dried tomato stuffed olives in olive oil, drained
4 oz brie, rind removed
1 tablespoon capers
1 clove garlicDirections:
Place the olives, garlic and capers in a blender. Plus once. Add the brie and pulse until a coarse mixture forms. Serve as a spread on sandwiches, bread or crackers.
Yield: about 1/2 cup 12 Points

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Brunch Brie Strata by Renee

Friday, May 1st, 2009

brunch brie strata
INGREDIENTS:2 tbs. Olive oil
1 medium onion, roughly chopped
1 medium green or yellow pepper, roughly chopped
4 ounces Mushrooms (any variety) sliced
4 cloves garlic,  roughly chopped
1 6 ounce bag baby spinach
1 roasted red pepper (can be jarred), roughly diced
1 16 ounce bag frozen hash brown potatoes, thawed
8 eggs (or 4 eggs plus 1 cup liquid egg substitute)
2 cups milk
1 tsp. Salt
1/2 tsp. Pepper
1/8 tsp. Nutmeg
1  7.7 ounce  Ile de France Brie (cold)DIRECTIONS:

Sautee onions, mushrooms, garlic and peppers in olive oil over medium heat until soft, and onions are translucent.  Add spinach, and continue cooking until wilted, stirring constantly.  Remove from heat, add roasted red peppers and stir until combined.

Spray a 2 quart casserole dish with cooking spray and spread hash browns to cover the bottom of the dish evenly.

Cut the Brie (which should be cold) in half and put one half back in the refrigerator.  Cut the other half into small cubes (no need to trim off the rind) and mix in with the vegetables.  Cover the hash browns with the vegetable /cheese  mixture, spreading evenly.

Whisk together the eggs, milk, salt, pepper, and nutmeg, and pour over  the vegetable/cheese mixture. Refrigerate overnight  or a minimum of 8 hours.

Preheat the oven to 350 degrees.

Slice the remaining half Brie thinly (again, no need to trim off the rind) and arrange on the top of the casserole. Bake for 50 – 60 minutes.  Top should be browned.  Let stand for 10 minutes before serving.

3,676.85 Points

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Chevre and Prosciutto Appetizer by Lilly 

Friday, May 1st, 2009

Makes 8 servings

Chevre appetizer
1/2 of a 4 oz. jar sun-dried tomatoes packed in olive oil with their oil
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons white balsamic vinegar 
1/2 teaspoon minced garlic
Sea salt
Freshly ground black pepper
24 plain wafer crackers
8 ounces Ile de France Herbed Chevre
1/4 cup diced prosciuttoPreheat the oven to 300. Cut the tomatoes into julienne strips. Combine them with 1 tablespoon of the
olive oil, the vinegar, garlic, and salt and pepper to taste. Arrange the crackers in one layer on a sheet
pan, and put a ball of cheese in the middle of each. Top with about 1 teaspoon of the prosciutto. Season
with pepper and bake just long enough to warm the cheese, 8 to 10 minutes. Remove, top with sun-dried
tomato “dressing” and serve. 105.08 Points

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Spring Pasta Salad with Goat Cheese by Samantha

Friday, May 1st, 2009

Spring Pasta Salad with Goat Cheese
1 pound asparagus spears, ends trimmed
1 pint grape tomatoes
¼ cup olive oil
½ pound whole wheat rotini pasta
4 ounces goat cheese
2 tablespoons Caesar vinaigrette dressing
1.    Preheat oven to 400 degrees Fahrenheit.  Place asparagus and tomatoes on a cookie sheet.  Pour oil over vegetables and toss to coat evenly.  Bake for 30 minutes or until tomatoes begin to split.
2.    Meanwhile, bring a pot of water to boil.  Cook rotini for 10 minutes or until al dente.  Drain pasta and let cool.
3.    In a medium bowl, mix pasta, goat cheese and dressing until creamy.  Cut asparagus spears in half, and then add to pasta with tomatoes.Mix all until evenly coated.  Serve

2,198.17 Points

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Goat Cheese – Chick Pea Rounds by Megan

Friday, May 1st, 2009

Goat Cheese - Chick Pea Rounds
Ile De France Goat Cheese (Original recipe: La Buchette),
4 oz, crumbled
1 cup chopped tomatoes
1 1/2 cups chick pea flour
1 1/2 cups cornmeal
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp baking soda
1 egg
1 1/2 cups buttermilk
2 tbsp chopped onion
1 cup olive oilMix chick pea flour, cornmeal, salt, pepper and baking soda in a medium bowl. Add buttermilk and eggs until thoroughly mixed with dry ingredients. Toss in chopped onions, tomatoes and goat cheese. Roll the batter into two inch balls, then flatten.Add olive oil to frying pan and set on medium high heat. After oil has heated up, place the goat cheese-chick pea rounds into the pan. Deep fry for 1 1/2 to 2 minutes until golden brown on each side. Watch carefully, as these cook quickly. Once the rounds are cooked, place them on a plate covered with a paper towel. Allow to cool one or two minutes before serving.

45,935.8 Points

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