"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 09-16-2004, 08:22 AM   #1
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Goat Cheese

My mom gave me about an 8oz. container of Rondele Bread Essentials Goat Cheese last night. What can I use it for? I ate some just straight last night cause I wanted to try it & now I just want to eat it with a spoon!

__________________

__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 09-16-2004, 08:35 AM   #2
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Chilled Tomato Soup with Goat Cheese Croutons

Serves/Makes:8

2 tablespoons extra virgin olive oil
2 cups coarsely chopped onions
5 cloves garlic, peeled and thinly sliced
4 pounds ripe plum tomatoes, halved, seeded and coarsely chopped
1/4 cup loosely packed fresh basil leaves
2 sprigs fresh thyme
1 (46 ounce) can tomato juice, preferably organic
coarse salt and freshly ground white pepper to taste
***Croutons:***

6 ounces fresh goat cheese, at room temperature
2 teaspoons extra virgin olive oil
2 teaspoons finely minced fresh chives
1/4 teaspoon finely minced garlic
coarse salt and coarsely ground white pepper
12 (1/4-inch thick) slices bread cut from a baguette
In a stockpot, heat the olive oil over medium heat. Add the onions and cook, stirring often, for about 5 minutes, until softened. Add the garlic and cook about 2 minutes longer. Add the tomatoes and cook until they begin to soften and release their juices. Add the thyme, basil and tomato juice and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes, uncovered, until the flavors have intensified. Remove and discard the thyme sprigs. Season with salt and pepper. Transfer the soup to a blender or the bowl of a food processor fitted with a metal blade and puree until smooth. You may have to work in batches. Strain the soup through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Cover the bowl with plastic wrap and refrigerate the soup for at least 2 hours, or until well chilled. Meanwhile, in a small bowl mash the goat cheese with a fork. Add the oil, chives, and garlic, and mix well. Season with salt and pepper and set aside. About 15 minutes before serving, take the soup from the refrigerator and let sit at room temperature. Taste and adjust seasoning. Lightly toast the bread slices. Spread with the herbed goat
__________________

__________________
Raine is offline   Reply With Quote
Old 09-16-2004, 08:36 AM   #3
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Linguine with Potatoes and Goat Cheese

Serves/Makes:4


3 cloves garlic
1 pound linguine
1 medium baking potato -- peeled and chunked
1 1/2 cup frozen peas
1 1/2 cup basil leaves -- fresh
1/4 cup olive oil
3 tablespoons pine nuts
1 cup pasta cooking water
4 ounces goat cheese
basil leaves for garnish, optional
In a large pot of boiling salted water; blanch garlic cloves for 2 minutes. Remove garlic; set aside.

In same water cook linguine for 5 minutes; add peeled potato. Cook until pasta is al dente, according to package instructions. Add frozen peas; drain.

Meanwhile, in a blender, puree reserved garlic with basil leaves, olive oil, pine nuts, and pasta water; season generously with coarse salt. In a large bowl, toss with pasta mixture and goat cheese. Garnish with more basil leaves.
__________________
Raine is offline   Reply With Quote
Old 09-16-2004, 08:37 AM   #4
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
These cheeses range from soft and mild, to hard and heady. Here's how to separate the goats from the goats.

Introduction
Cheese - and other dairy products -can be made from any milk, so goats' cheese is not a variety in itself but a range of cheeses that happen to be made with milk from goats.

When young, fresh and characteristically bright white in colour, goats' cheeses (or chèvre, the commonly used French term) taste very mild, rather like cows' milk but with a light tang that is almost lemony. The older and firmer the cheeses become, the stronger and more 'goaty' they will taste.

Culinary Uses
Fresh and semi-soft goats' cheeses are excellent grilled or melted. Use semi-soft varieties for salads.

The strongly-flavoured hard varieties need to be used judiciously and are usually best saved for the cheeseboard, though can be used grated for sprinkling.

Storage Notes
Make sure all goats' cheeses are well-wrapped and sealed in a plastic box.

Semi-soft and hard varieties should be wrapped in foil or waxed paper.

Soft spreadable goat's cheese should be kept in a sealed plastic tub.
__________________
Raine is offline   Reply With Quote
Old 09-16-2004, 08:39 AM   #5
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Apple and Goat Cheese Clafoutis




Serves 6

3 Gala apples (peeled, cored, and sliced thinly)
2 Eggs
5/8 c. Sugar plus additional for sprinkling
3/8 c. Butter (soft, unsalted)
1/2 c. Goat cheese (soft)
3/8 c. Flour
Salt

Heat oven to 400 degrees. Mix sugar with egg, butter and cheese. Sift dry ingredients together, fold in with rest of ingredients.

Divide evenly into buttered and sugared non-stick pans or rings. You may also use a 9 inch springform pan or cake pans lined with parchment paper.

Overlap slices of apple over the batter and sprinkle with sugar. You will use about 1/2 of an apple per clafoutis.

Cook for about 20 to 25 minutes for individual rings (35-40 minutes for the springform pan) until brown on top. Serve with ice cream or whipped cream.
__________________
Raine is offline   Reply With Quote
Old 09-16-2004, 08:41 AM   #6
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
The one I have is soft & spredable. Almost the same texture as cream cheese, just firmer.Rainee, thank you so much for the info & recipes!
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 09-16-2004, 10:57 AM   #7
Senior Cook
 
pancake's Avatar
 
Join Date: Aug 2004
Location: USA,Florida
Posts: 184
Hi crewsk :)

I love herbed goat cheese on crostini and tapenade, so fresh and light : This recipe is from Wolfgang Puck

HERBED GOAT CHEESE: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

CROSTINI:
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove

Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.

BLACK AND GREEN OLIVE TAPENADE:
1 cup Nicoise olives, pitted
1 cup small green French olives, pitted
1/4 cup oven-dried tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil

In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container.

Enjoy!
__________________
pancake is offline   Reply With Quote
Old 09-16-2004, 12:06 PM   #8
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Thanks Moonlight! I'm not big on olives, but my 4yr old loves them. The tapenade sounds like it would be right up her alley!
__________________

__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sun-dried Tomato and Goat Cheese Tartlets Raine Appetizers & Hors D'oeuvres 0 02-01-2005 11:24 AM
Tenderloin Stuffed with Spinach, dried Tomatoes, Goat Cheese abjcooking Beef, Pork, Lamb & Venison 0 12-17-2004 11:14 AM
Goat Cheese debthecook Eggs, Cheese & Dairy 19 12-10-2004 05:37 PM
Proscuitto and Goat Cheese Wrapped Asparagus kitchenelf Vegetables 2 12-21-2003 11:01 PM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 11:19 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.