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Old 12-11-2008, 08:23 PM   #11
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Toss with pasta!
Crumble over salads. Pierre Franey's SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD) is excellent.
My favorite bruschetta is rubbed with garlic halves, and topped with mixture of EVOO, roasted red and yellow peppers and fresh basil, then topped with goat cheese..
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Old 12-11-2008, 08:44 PM   #12
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Thanks, Merstar, I am getting some wonderful ways to use that whole pound up!
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Old 12-12-2008, 12:03 AM   #13
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Quote:
Originally Posted by LPBeier View Post
Thanks, Merstar, I am getting some wonderful ways to use that whole pound up!
My pleasure, LP. Would be happy to PM you the Franey recipe and/or the bruschetta one if you'd like.
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Old 12-12-2008, 12:25 AM   #14
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Don't know if you have an ice cream maker, but this sounds good. I had goat cheese ice cream only once in my life and it was great!
Goat Cheese Ice Cream:
Tartelette: Goat Cheese Ice Cream and Fresh Cherries

This sounds really good from David Lebovitz:
Goat Cheese Custards with strawberries in red wine syrup:
Goat Cheese Custard Recipe with Strawberries in Red Wine Syrup - David Lebovitz
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Old 12-12-2008, 12:49 AM   #15
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Originally Posted by Jeekinz View Post
Butterfly a chicken breast, insert said goat cheese and some roasted red pepper, truss and saute in evoo/butter and white wine.
I had something similar to this last night, it was a grilled chicken breast (butterflied) topped with a generous slab of goat cheese, sun dried tomatos, and basil. And some sort of pan sauce, once the goat cheese melted into it, it was devine!!!

On a side note, I like to take thin slices of priscutto with a nice hunk of goat cheese, topped with cracked pepper and dill. Eat this along side a buttery crispy cracker!!
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Old 12-12-2008, 09:23 AM   #16
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Chevre du Provence

12-oz Goat Cheese
4-oz Cream Cheese
1 Large Clove Garlic - Mashed to Paste
1-T Chopped Lavender
1-T Minced Fresh Oregano
Fronds from 1 Head of Fennel - Chopped

Combine and chill overnight.

This is a fantastic spread.
I love it in the summer.
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Old 12-12-2008, 10:49 AM   #17
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That sounds good NM!!! I always wondered what could be done with the fronds of fennel!
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Old 12-12-2008, 11:18 AM   #18
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Another vote for stuffing boneless, skinless chicken breasts! Depending on the size/thickness of the breasts I'll either pound them thin or cut a pocket in them. I then stuff with goat cheese & whatever fresh herbs I have on hand, finely chopped. Bake till done & then serve atop a bed of rice to help soak up any herby oozy cheese.
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Old 12-12-2008, 04:02 PM   #19
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During the summer I grill chicken breasts and then just spread a little of the chevre blend on top.

I agree it makes a great pairing!
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Old 12-12-2008, 05:34 PM   #20
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I will share one of my ideas, which we make so often I didn't want to do again. Slice medium zucchini in thin lengthwise slices (about 1/4 inch thick). Discard outside slices or use for other purpose. brush both sides of each slice with olive oil and sprinkle with salt and pepper (white or black). grill on both sides until slightly soft and nice grill marks form.

Meantime, mix 3oz. each of cream cheese and chevre and with some chopped roasted red pepper and finely chopped green onion and chill. When zucchini is cooled and filling chilled, put a small amount of filling on each slice and roll up, securing with a toothpick if needed. Serve immediately.
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