food for thought

by michelle

Posts Tagged ‘goat cheese

stuffed poblanos

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Poblanos are mild chillies which originated in Puebla, Mexico. When dried they are known as ancho chillies and the fresh chillies are popular stuffed and roasted. Here’s my version.

Roast or barbecue 4-6 whole poblano chillies and 1 red pepper until they are softening and slightly charred. Meanwhile in a little oil fry 1 finely diced onion and 2 minced cloves of garlic until wilted. Add small cubes of butternut pumpkin (squash), ground cumin, dried oregano and salt to taste. Continue to cook, adding a little water if necessary, until soft. When the red pepper is soft remove the seeds, dice it finely and add it to the onions and pumpkin. Remove from the heat and add some fresh goat cheese and chopped fresh coriander (cilantro). Cut the poblano chillies in half and carefully scoop out the seeds. Lie the halves in an oven tray and fill them with the goat cheese mixture. Top them with grated cheese (something that melts easily) and sprinkle with pumpkin seeds (pepitas). Roast in a moderate oven until the seeds are browning and the filling is hot.

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Written by michelle picker

April 3, 2019 at 12:18 am

chèvre omelette

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A simple dish of eggs and cheese might only take 10-15 minutes to prepare but it can still impress. This omelette highlights light and fluffy just-melted goats cheese.

Break up 1 cup of fresh chèvre, mix through 1 tablespoon of finely chopped chives and set aside. In a small frypan heat some butter with a little oil and fry 10 -12 sage leaves until crispy. Drain them on a paper towel and set aside as the garnish. Whisk 4 eggs with a little milk or cream, making sure to season them well with salt and freshly ground black pepper. Over medium heat, melt a generous amount of butter and oil in a large frypan. When it’s sizzling, pour the eggs into the pan. Break any bubbles that form in the omelette and allow the egg to run through. When the egg is nearly cooked, place the chèvre onto one half and carefully fold the other half over the top. Continue to cook just long enough for the cheese to melt before sliding the omelette onto a serving plate. Garnish with the crispy sage leaves.

Written by michelle picker

July 4, 2018 at 12:29 am

Posted in cheese, eggs

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stuffed mushrooms

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Whoever said life was too short to stuff a mushroom was wrong. I love mushrooms and this recipe uses 3 types of mushrooms to make a most delicious and satisfying vegetarian meal.

For this recipe use portobello mushrooms (these are large, mature button mushrooms) with a good edge to hold the filling. For the filling finely dice some brown shallots, the stems of the portobello mushrooms and some Swiss Brown mushrooms (these are more flavoursome than button mushrooms – they look similar with a darker and slightly mottled cap). Heat some oil in a pan and fry the shallots until just wilting. Add the mushrooms and some fresh thyme leaves as well as some porcini mushroom powder for extra mushroom flavour. Season with salt and freshly ground black pepper and cook until the mushrooms are softening then remove them to a bowl to cool. Add 1 egg and a generous amount of soft goat’s cheese to the mushrooms. When you’re happy with the flavour spoon the mixture into the mushrooms and place them into an oiled baking dish. Top with some finely grated parmesan or pecorino and drizzle with a little olive oil. Bake in a moderate oven (along with some roasted vegetables for accompaniment) until nicely browned and well cooked.

Written by michelle picker

May 2, 2018 at 12:17 am

Posted in cheese, vegetables

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goat cheese on toast with balsamic baby beets and salad

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Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course.

grilled-goat-cheese

Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook over moderate heat until the beets are tender. Remove and allow to cool retaining any cooking liquid. Arrange some lettuce leaves around the edge of each plate adding sliced fresh tomatoes, cucumber, salad onion, walnuts and the baby beets. Toast 1 piece of bread per person (I used a good sourdough rye) and top with a generous amount of soft white goat cheese (chèvre). Place under a hot grill until the cheese is just beginning to brown a little. Meanwhile add 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar and 2 teaspoons of Dijon mustard to the cooking liquid from the beets. Whisk and season to taste before spooning over the salad. Place the toast with grilled goat cheese in the centre of the salad to serve.

Written by michelle picker

April 22, 2013 at 8:51 am

mushrooms and goat cheese on toast

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A classy and delicious breakfast or brunch.

mushrooms-and-goat's-cheese-on-toast

To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add the mushrooms and cook for a few minutes. Add a few sprigs of fresh thyme and season with salt and pepper. Cover the pan and continue to cook until the mushrooms are soft. Meanwhile toast the bread and spread with some goat’s cheese. Spoon the mushrooms over the top and serve immediately. For a more complete meal serve this on a bed of vinaigrette-dressed salad.

Written by michelle picker

February 27, 2013 at 9:36 am

fig, date and goat cheese tart

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Moroccan tagines often include fruit and I love the way it’s cooked. Take 12 pieces of dried fruit and cook them in a cup of water with a tablespoon of sugar. Allow to boil until the fruit is soft and the liquid is low. Now add a tablespoon of orange blossom water (available at Middle Eastern stores) and cook until there is only a little syrup left. Apricots and prunes are delicious cooked this way but this time I chose figs and dates. On a prepared pastry shell I placed spoonfuls of fresh goat cheese and poured on the fruit and syrup. Baked in a moderate oven until browned, it came out like this.

Written by michelle picker

January 10, 2011 at 12:06 am

goat cheese

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Yesterday I made goat cheese. I’ve been experimenting a little, although I’m a beginner as far as cheese-making goes. So far I’ve tried various forms of full-milk ricotta, ricotta made from whey as well as a cream cheese. This time I decided to make cream cheese from goat’s milk, using buttermilk as a starter.

This inspired me to make a French style tart. First I made some pastry then I sliced 2 large onions, 2 red peppers and 2 cloves of garlic and gently fried these in some olive oil. When they were quite soft, I added a teaspoon of dried tarragon, some black pepper and a glass of white wine and cooked this until there was almost no liquid left. Next I mixed a cup of my goat’s cheese with one egg, folded the onion mixture through this and placed the mixture in my prepared pastry. I baked it for 45 minutes in a moderate oven and served it with a simple salad of butter lettuce and walnuts with a mustard vinaigrette.

Written by michelle picker

November 4, 2010 at 10:53 am

Posted in cheese

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