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Posts Tagged ‘Eggs’

Hi, my name is Jessica, and I’m addicted to goat cheese.

When Jared and I went to Paris this year for our three-year anniversary, I fell in love with the creamy goodness all over again! We had goat cheese salad every day (and sometimes twice a day). It just melts in your mouth and is the perfect, tangy consistency.

I posted earlier this summer about Smitten Kitchen‘s amazing Asparagus, Goat Cheese, and Lemon Pasta, and I’m always looking for new recipes to try with my favorite ingredient. So when I saw that goat cheese was the featured food in the “Five Ideas for…” section in the September 2009 issue of Good Housekeeping, I was definitely on board. I’ve already tried the Lemony Goat-Cheese Salad (blog post to come soon). Delish!

  1. Fresh-Tomato Pasta:  In a large saucepot of salted boiling water, cook 1 lb. bowtie pasta as label directs. Drain well; return to pot. Meanwhile, in large bowl, toss 2 lbs. chopped ripe tomatoes, 3 sliced green onions, 1/4 cup chopped Kalamata olives, 1 tbs. olive brine, 3/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Toss with pasta; let stand 10 minutes, tossing twice. Stir in crumble cheese. Serves 4.
  2. Artichoke Spread:  In food processor, coarsely chop 1 jar (6 oz.) artichokes, rinsed and drained. Add crumbled cheese, 3 tbs. snipped chives, 1/2 tsp. freshly grated lemon peel, and 1/8 tsp. each salt and freshly ground black pepper. Pulse until combined. Makes 1 cup.
  3. Lemony Goat-Cheese Salad:  Preheat oven to 425 degrees. From 1 lemon, grate 1/2 tsp. peel and squeeze 4 tsp. juice. On plate, combine lemon peel, 3 tbs. panko bread crumbs, and 1/2 tsp. olive oil. Cut cheese log into 4 slices. Dip slices in crumbs, pressing to adhere to all sides; place on baking sheet. Bake 8-10 minutes or until golden. In large bowl, whisk lemon juice, 2 tbs. olive oil, 1/8 tsp. salt, and 1/4 tsp. freshly ground black pepper. Add 1 package (5 oz.) baby greens; toss. Divide among 4 plates; top with cheese. Serves 4.
  4. Goat-Cheese Frittata:  Preheat oven to 375 degrees. In large bowl, whisk 8 large eggs, 1/2 cup water, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper until blended. Heat 2 tsp. olive oil in 10-inch ovenproof skillet on medium. Add 4 cups chopped Swiss chard leaves (from 4 stalks) and 3 sliced green onions; cook 5 minutes or until softened, stirring. Add egg mixture; stir to combine. Sprinkle with coarsely crumbled cheese; cook 4 minutes or until beginning to set. Bake in oven 10-12 minutes or until egg is set in center. Serves 4.
  5. Honeyed Peach Pillows:  Preheat oven to 425 degrees. In large glass bowl, microwave 1/4 cup honey on high 1 minute. Stir in 3 cups peach wedges (1 lb.). On plate, microwave 1/2 cup pecans on high 2 minutes or until toasted. Cut plain cheese log into 6 slices. Cut 1 sheet puff pastry into 6 rectangles. Bake on cookie sheet 13-15 minutes or until puffed and golden. Top each with cheese slice, peaches with honey, and pecans. Serves 6.

Each recipe uses a 4-0z. log.

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On Sunday night I couldn’t decide whether I wanted to make for dinner – eggs, hamburgers, or just give up and make PB&J. I decided on an Olive Frittata and Tomato Bean Stoup from the 2-4-6-8 Great Meals for Couples or Crowds cookbook by Rachael Ray (p. 56-57). I like how she’s divided the recipes into how many people each will serve, although I tend to focus mainly on the “4” section. (I’ll admit I’m the queen of leftovers for lunch the next day.) This meal was listed in the “2” section, but it ended up making enough for 4 people.

This was the first time I’ve ever made a frittata from the stove to the oven, and it turned out great! I used the small skillet from Rachael Ray’s cookware line, which is the only skillet I have that is oven-safe (up to 400 degrees). I started the frittata on the stove and finished it up in the oven, and it was much faster than making it in the oven from the start. The frittata had a nice blend of green olives, roasted red peppers, and onions, with a creamy finish from the eggs. Next time I’ll fold the eggs more evenly on the stove so it has a flatter surface on top when it goes in the oven.

The stoup was wonderful because it had a great combination of fresh and canned ingredients. The red pepper flakes added a spicy note to the stoup without overwhelming it, and the mixture of beans and vegetables made the consistency of the dish hearty enough to stand on its own. I can see a wide range of possibilities with the tomato sauce/chicken broth/garlic/red pepper flakes base – for example, the recipe called for a 15-oz. can of small white beans, which I didn’t have, but a substitution of a can of soy beans worked equally as well.

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