Turnips With Roasted Garlic Goat Cheese And Sesame

Ingredients:

• 1 head of garlic, halved crosswise
• 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
• 8 ounces goat cheese
• Kosher salt, freshly ground pepper
• 1 tablespoon black and/or white sesame seeds
• 1 teaspoon finely grated lime zest
• 1 teaspoon chopped fresh oregano
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon sumac
• 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
• 1 tablespoon Sherry vinegar or red wine vinegar
• Cilantro leaves with tender stems and mint leaves (for serving)

Directions:

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

Recipe Source

Caramelized Fennel and Goat Cheese Flatbread

Ingredients: 1 batch spelt flatbread dough 1 batch caramelized fennel 100 grams / 3 oz. soft goats cheese 1 large bunch arugula 1 Tbsp. grapefruit-infused olive oil (regular olive oil is fine) juice of ½ lemon For the dough: 2 ½ cups light spelt flour 1 cup whole spelt flour 1 cup lukewarm water 1 1/2 Tbsp dry active yeast 3 Tbsp. olive oil a few pinches of flaky sea salt (Maldon is a good brand) Instructions (For the Dough): 1. Sift the flour into a large mixing bowl. 2. Dissolve the yeast in 1 cup of lukewarm water, add to flour and stir in with the oil. 3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for 5 about minutes. 4. Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double. 5. Divide dough for 4 small flatbreads, 2 large or 1 “party size”. Cover with a damp cloth until use. For the Flatbread: 2 large fennel bulbs ghee or coconut oil sea salt 4 Tbsp. fennel seeds 4 Tbsp. maple syrup Instructions: 1. Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base). 2. Heat ghee or oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan and repeat until all the fennel is cooked. Season to taste. To Assemble 1. Preheat to 350°F. Place a cookie sheet or baking stone in the oven while it comes up to temperature. 2. Roll out a desired portion of flatbread dough on a piece of parchment paper. Sprinkle with flaky sea salt and roll to press into the dough. Add caramelized fennel, and drops of goat’s cheese. Remove stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned. 3. While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with grapefruit-infused olive oil and lemon juice. Toss to coat. Season to taste. 4. Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately. Share and enjoy Recipe source

Leafy No-Lettuce Salad with Green Garlic Dressing

Ingredients:

For the Salad:
3 nectarines, plums, or peaches, halved, pitted, thinly sliced
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
1 cup crumbled blue cheese (or goat cheese) (about 4 ounces)
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
1 1/2 cups chervil sprigs or fresh parsley
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, chives, oregano, thyme and mint)

For the dressing:

1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a blender, pulse the green garlic into small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.

Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.

Salad Recipe source & Dressing Recipe source

Beet, Goat Cheese and Honey Tarts

Ingredients:

• 1 golden beet
  2 tablespoons olive oil
  1 sheet puff pastry, thawed
  1 egg + 1 teaspoon water, beaten
  6 ounces goat cheese
  1/4 teaspoon salt
  1/4 teaspoon pepper
  3 tablespoons honey
  fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
   2. Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn't turn red.
   3. Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

http://www.howsweeteats.com/2014/08/roasted-beet-goat-cheese-and-honey-drizzled-tarts/

Ground Cherry and Goat Cheese Salad

Ingredients:

• 1 pound field greens, washed
• 1/2 pound husk cherries 
• 4 ounces herbed goat cheese 
• 1 tbsp dijon mustard
• 2 tbsp basalmic vinegar
• 4 tbsp extra virgin olive oil
• 1/4 tsp coarse sea salt 
• Pinch of black pepper

Instructions:

1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing. Divide onto four plates.
4. Thinly slice goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

http://www.sugarlaws.com/husk-cherry-and-goat-cheese-salad

Stuffed Tomatoes

Ingredients: 8 medium ripe tomatoes 1 3/4 teaspoons salt 1 cup millet 2 cups chicken or vegetable stock 1 small shallot, finely diced 4 ounces goat cheese, crumbled into small pieces 1/2 cup olive oil 3 tablespoons lightly toasted pine nuts 1 tablespoon basil, chiffonade 1 tablespoon chopped fresh parsley leaves 2 teaspoons chopped fresh chives 1 1/2 teaspoons lemon zest 1/4 teaspoon fresh ground white pepper 1/4 cup grated Parmesan cheese Instructions: Preheat oven to 500 degrees F. Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside. In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork. Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper. Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F. Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes. Serve immediately. http://www.foodnetwork.com/recipes/emeril-lagasse/stuffed-tomatoes-recipe2.html

Swiss Chard Stuffed with Goat Cheese and Rice

INGREDIENTS

• 16 red swiss chard leaves (choose smallish leaves around 10-inch long)
• 2 cups water
• Salt, to taste
• 1 1/2 tablespoons ghee or regular butter, divided
• 1 1/2 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 1 clove garlic, finely chopped
• 2/3 cup brown and wild rice mix, prepared according to package directions, cooled
• 1/4 cup pine nuts
• 1/3 cup raisins
• 8 ounces soft goat cheese
• Pepper, to taste

INSTRUCTIONS

1. In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green with limp stems. Drain in a single layer on a paper towel-covered cookie sheet. Set aside.
2. Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the ghee; set aside.
3. Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooked and cooled rice and toss gently to combine.
4. In a separate small heavy skillet, heat remaining 1/2 tablespoon of the ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to rice mixture along with raisins and goat cheese. Season with salt and pepper.
5. To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.
6. Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.

http://www.wholefoodsmarket.com/recipe/swiss-chard-stuffed-goat-cheese-and-rice

Ratatouille

Ingredients:

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant 
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preparation: 

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

Potato, Squash and Goat Cheese Gratin

2 medium yellow squash

4 medium red potatoes

3 tbsp olive oil

4 oz goat cheese

salt and pepper

¼ cup whole milk

1/3 cup fresh grated parm cheese

1 tbsp thinly sliced basil




Instructions:

-Preheat oven to 400 degrees F

-Slice squash and potatoes into very thin slices, 1/8 inch of less. Toss in olive oil to coat.

-Pour a small drizzle of olive oil into a casserole dish. Place 1/3 of the squash and potato slices in the bottom of the dish. Season with salt and pepper. Top with half of the goat cheese. Repeat with another 1/3 vegetables and ½ cheese. Finish with final 1/3 of vegetables.

-Pour the mild over the entire dish. Top with parm cheese. Bake covered for 30 minutes, then uncover and bake 15 more minutes. Serve with fresh basil.

Source: http://www.thekitchn.com/recipe-potato-squash-and-goat-90647

Pea Shoot and Goat Cheese Salad

Ingredients:
60g or so of pea shoots, carefully washed and dried
90g shelled weight of fresh or frozen peas or petits pois, cooked
80g little wallop goats cheese or similar, at room temperature
A few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing
For the dressing:
2tbsp good quality cider vinegar
1tsp Tewksbury or Dijon mustard
6tbsp extra virgin rapeseed oil
2tbsp vegetable or corn oil
1tsp caster sugar
6-8 large mint leaves (see above)
Directions:
First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.
Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.
Source: http://www.peashoots.com/peashoots-mintedpea.htm

Yellow Springs Goat Cheese Partners with HGC for Another Year

Feel a little left out when the chalkboard says, “It’s a cheese week”? No need to feel that way any longer! Yellow Springs Goat Cheese CSA will be partnering with Henry Got Crops for the third year, in 2012. Check out their brochure on our sign-in table to get the details about how new and returning members can sign up for 2012. To tempt you further Al and Catherine, the farmers at Yellow Springs, will be offering a taste testing during our pick-up! Be sure not to miss their delicious samples. They will be present on October 25th, and November 11th from 2-7pm.
A great article was written about one of their best cheeses in this month’s Grid magazine. Here it is copied:
Red Leaf
Fall is a great time to explore the cheeses of Chester County. The area is home to eight fabulous cheesemakers, including one of my favorites, Yellow Springs Farm. Al and Catherine Renzi are passionate about Nubian goats and native plants, and these two things come together in the form of beautiful, subtle cheeses that are inspired by the landscape where they are created. If you visit their dairy, you’ll find wheels of Fieldstone, Yellow Brick Road and walnut-speckled Nutcracker.
Ted Leaf is a tribute to the looming sycamores that shade Yellow Springs Farm. The leaves are gathered, washed, soaked in red wine, then wrapped around wheels of goat cheese. After 45 days in the aging cave, the wheels are sweet and earthy, with an incredibly clean taste. The rind, wild as it looks, is edible.
This October, Yellow Springs welcomes new members to its goat cheese CSA. Members receive handmade cheeses from the farm twice a month. This is a great way to taste a spectrum of goat cheeses, from fresh to aged, and to observe the seasonal changes from May through November. From more information visit the Renzi website. Farm visits can be arranged by appointment

Tenaya Darlington, madamefromage.blogspot.com

Goat Cheese with Bell Peppers

Ingredients:
4 tablespoons olive oil, divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coarsely-ground pepper
1/4 teaspoon dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts*
Baguette bread slices, toasted
Directions:
* To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily.
In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat.
Season to taste with coarse salt. Let cool to room temperature.
Arrange goat cheese on platter; spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.
Makes 4 to 6 servings.
Source: http://whatscookingamerica.net/Appetizers/GoatCheesePepper.htm