Posts Tagged ‘Goat Cheese’

Video recipe: Pear and Almond Salad with Goat Cheese

Wednesday, April 4th, 2012

Nothing could be better than salad with cheese, especially if it’s Goat Cheese! Chef Jim Piano from Chick’s Cafe in Philadelphia makes a simple, yet savory and gourmet Pear and Almond Salad with Goat Cheese.

Start out by cooking a vinaigrette.

In a blender chop the roasted shallot and pear then add Dijon mustard and sherry vinegar. Slowly add the oil in a stream while blender is running.

Season with salt and pepper up to your taste!

Next step is serving the salad! In a large bowl toss the greens and pears with enough dressing to coat the leaves. Plate the greens and top with the toasted almonds. Crumble approximately a 1/4 of the goat cheese log onto each serving plate.

Bon Appétit.

 

Video recipe: Goat Cheese Chausson with Mango

Wednesday, March 14th, 2012

Today we’re happy to present you another recipe from our video collection. So if you are keen to treat your friends or family with some amazing dessert please take a look at this delightful Tangy Goat Cheese with Mango Chausson recipe prepared by Chef Philippe at Brasserie Julien in New York City.

Start out by cooking a Sweet-Sour Mango dressing.

Chop the shallot and sauté with coriander seeds and honey until lightly caramelized. Add some vinegar. Once evaporated, add some black pepper and finely chopped mango slices and cilantro. Mix well on the stove, but don’t cook any further.

Now it’s time to make the main and the most simple part of the dish – Chaussson. All you need are one mango, Goat cheese and phyllo dough.

So take 2 layers of the pastry. Brush each layer lightly with melted butter and fold in half. Place the sliced mango on the phyllo dough, atop it with goat cheese slices (1 or 2 slices), then cover with another layer of mango, fold up the corners, while brushing with butter, and once the pockets are shaped brush lightly again on top with butter.

Warm up the frying pan and place in the goat cheese chaussons, face down, until brown on one side, then turn over.

Serve on a bed of lettuce with the mango dressing on top.

Bon appétit!

February 21st is International Pancake Day!

Tuesday, February 21st, 2012

Did you know today is International Pancake Day?

What could be better then having hot and flavorful pancakes for breakfast? Soft and fluffy yet a bit crispy pancakes are delicious with many toppings – including cheese!

Try our Asparagus Pancakes with Fresh Goat Cheese. Light and healthy, this recipe undoubtedly will impress even the pickiest foodies at your party!

Have a tasty Pancake Day Cheese Lovers!

 

 


Cheese Around the Web

Friday, February 10th, 2012

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Join us each week for a look at the latest cheese news from across the web!

This week: “Drunken” Goat Grilled Cheese; Cheese of Kings; Baked Brie Cheese

- Drunken Goat Grilled Cheese Sandwich with Tapenade Recipe via cheese.about.com – Drunken Goat is a Spanish cheese that is soaked in wine during the cheesemaking process. It is a really popular cheese, partially because of the catchy name but also because the flavor is a real crowd pleaser.

- Brie, cheese of kings via world-food-and-wine.com – Taking its name from the region from which it originates, this soft, yellow-white cheese is rightly called the Cheese of Kings anywhere.

- The best baked Brie cheese recipe you will ever make via examiner . com – It’s a simple appetizer that will wow all of your guests with its flavor.

Have a Happy and Yummy New Year’s Cheese Lovers!

Friday, December 30th, 2011

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New Year is almost here! Happy holiday cheese lovers!

Appetizers, finger foods, and delicious dips are great for parties, family gatherings and festive dinners. Here are our top three appetizers and finger foods recipes to enjoy at your New Year’s Eve party!

1. Brie Crostini topped with Caramelized Onions - Sweet caramelized onions and buttery-rich Brie combine to create the perfect flavor. Make these just before guests arrive, and start your party off on a delicious note.

2. Pancetta Cups with Goat Cheese- The salty crunch of the pancetta blends with the creamy goat cheese and the light greens to form a fabulous first course.

3. Fig-Topped Brie - It’s got the crunchy texture of almonds, the rich taste of brie, and the sweetness of preserves.

Add these unbelievably simple and incredibly delicious recipes to your festive menu and enjoy a gourmet New Year’s Eve dinner!

Happy New Year!

Late Fall is the Perfect Time for Hot Drinks and Flavorful Cheese

Thursday, November 10th, 2011

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It’s fair to say that not so long ago when people thought of cheese and beverage pairings they thought only of wine or beer.

But today things have changed! People all over the world eat cheese with all sorts of different foods and beverages.

Take cheese and coffee, for example. While they may not seem like a natural pair, they have a lot in common. Both are often described by the region they are made as well as their body, aroma and flavor. So combining coffee with different kinds of cheese is always an adventure.

Here is just one of the huge variety of possible combinations. It’s especially perfect for fall evenings – French coffee with flavorful Ile de France Goat Cheese.

There’s all kinds of ways to serve a hot coffee cocktail with cheese. Mix, for instance coffee with Grand Marnier. This hot French cocktail will provide the perfect palette buffer for the crisp tang of the goat cheese.

Enjoy this great pairing and learn more about possible gourmet cheese and drink combination on our website!

$10 Off Coupons!!!

Friday, September 10th, 2010

We’re redesigning the look of our packaging and want your advice!

Tell us what you think of prospective new packages for Ile de France Brie and Goat Cheeses by taking our New Look Survey!

The first 400 survey participants receive a $10 OFF COUPON good for any gourmet Ile de France Cheese.

Click here to get started!

Grilled Zucchini Rolls with herbed goat cheese

Thursday, August 12th, 2010

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There are times when a recipe falls into place so beautifully that you think some greater force must be at work. It is as though a translucent vision of Julia Child, adorned with wings and a halo, floated into my kitchen, laid the ingredients gently in my arms and with a beatific smile, uttered her immortal words, “Bon Appetit!” It could happen. Divine inspiration struck with the sudden appearance of a massive zucchini in my garden. I swear it was not there yesterday. The herbed goat cheese arrived on my doorstep just a few days ago, sent by the generous people at the Ile de France Cheese company. The kalamata olives? Well, olives of all types take up permanent residency in my fridge, regularly replenished as my salt-obsessed palate plows through container after container.

All that was left to do was grill the monstrous squash, mix together the tangy cheese and salty purple-black specimens, and incorporate it all into delectable little rolls. Serve a few of these as appetizers or for a light lunch, alongside a salad or bowl of soup. Heavenly.

Preheat grill to high heat.

Using 1 large zucchini or 3 small ones, slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.

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Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Katie’s Herbed Goat Cheese, Bacon & Asparagus Pasta

Wednesday, August 4th, 2010

. . . Lets face it cheese and I are best friends. So when I got the cheese I knew immediately I wanted to make a pasta dish, and bacon makes everything better. And let me tell you I wish I would have made double of this recipe it was so good I wanted seconds.

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Ingredients

8 pieces of bacon, cut into pieces

1/2 bunch of fresh asparagus, cut into 1 inch pieces

4 oz of Herbed Ile De France Goat Cheese, crumbled

1/4 cup of heavy cream,

1/2 lb of uncooked pasta, I used fettuccine but any long pasta will work

Salt and Pepper to taste.

Directions

Put a pot of water to boil on the stove for the pasta and cook until al dente according to the package instructions.

While the pasta is cooking, in a sauté pan cook the bacon pieces until they are crisp. Remove the bacon from the pan but leave 1/2 of the drippings in the pan. Add the asparagus into the pan and cover and cook until tender. Add in the goat cheese and heavy cream and stir until the goat cheese melts and makes a sauce. Salt and pepper to taste. Add in the cooked pasta and stir to coat the pasta. Top with the bacon and Parmesan cheese if need extra cheese on everything like I do.

- Katie