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Posts Tagged ‘goat cheese’

 fig parmesan arugula pizza with goat cheese2

Very simple: lightly toast a pizza crust or flat-bread then top with chopped figs, chopped prosciutto and dollops of goat cheese.  Broil until the prosciutto is curling and the goat cheese is nicely warmed and top with handfuls of arugula.  Excellent as dinner or cut into smaller serving sizes as an appetizer.  We used Brown Turkey Figs since that is what we grow but you can use your imagination and shake it up a bit.

 

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Fig Pizza: Store-bought Boboli* crust (since this was an experiment) with a cover of shaved Parmesan melted on the grill before proceeding, topped with freshly sliced figs, chopped prosciutto, crumbled goat cheese and grilled again before proceeding, then sprinkled with Balsamic vinegar and topped with fresh peppery arugula. Excellent.  Fresh food can hardly be simpler than this.

*Note: I usually make a homemade crust but when experimenting for the first time, I do cut corners with store-bought.  I admit this was good even with the thin crust Boboli though, however, homemade would be preferable.

Fig Pizza

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This is one of my favorite summer dinners that is quite easily adaptable to vegetarian or variation.  Can’t beat that. The sandwiches for dinner tonight were served with an Asian style cabbage slaw on the side (not pictured).

The recipe was a simple construct: Portobello mushroom and mixed bell peppers in a homemade balsamic-garlic vinaigrette, grilled, mixed with chopped basil, and stacked on top of goat cheese and prosciutto, between two thin buns then grilled again until hot. A wonderful pressed sandwich for a filling dinner. One of our favorites for warmer weather.  You can easily change it around by adding a thin sliced chicken breast in place of the prosciutto or firm pan seared tofu for a vegetarian option.  We also add grilled avocado occasionally.  So play around on the grill and create something tasty!

Grilled Portobello with Goat Cheese, Roasted Peppers and Proscuitto

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Leaving Mother’s Day fare in our wake, for tonight we decided on simple vegetable grilled sandwiches. We used a marinated portobello with garlic and vinegars, red pepper and almond puree, caramelized onions with spinach and basil leaves on a ciabatta bun. It’s one of my go-to recipes for an easy yet healthy meal. I put this one together in the 70s when I had a limited budget and a co-op membership. And yes, I made the ciabatta with all its holes.  Served with a herb and mixed green salad, homemade balsamic vinaigrette and a Sancerre wine to complement. As a surprise I had fresh strawberries as a condiment instead of anything brined and it worked beautifully.

portobello with red pepper romesco sandwich

A great way to utilize leftover vegetables from Mother’s Day and have an easy meal free of time consuming cooking.

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We had an evening out to taste some local So. Cal eats.  Our primary stop was Papa Luna’s Empanadas in Pacific Beach , California. My first taste was: Sunny Goat Empanada with organic goat cheese, sausage, sundried tomato. We took eight people with us so we could try most of the menu. These are Argentinian style which means they are baked and not fried. These are also handmade while you wait. Terrific dinner with a side salad and sweet potato fries.  This place is worth a visit…you won’t be disappointed.

papa luna sunny goat2 organic goat cheese sausage sundried tomato

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My dedication to eating whole foods spurs our latest response to requests for natural foods with flair, flavor and plate appeal.  Therefore, assuming the plate is a canvas for the artistry of whole foods, we continue to work with the idea of a Portobello Mushroom Pizza.

We have evolved it to a heartier main course by adding some goat cheese and fresh baby spinach and the result was satisfying, healthful and most importantly, flavor packed!

The Portobello Mushroom Pizza is a great dish but this one takes it up a notch to a more satisfying stand-alone dish.  As a side, we offered a cup of minestrone soup, organic of course, and a couple of slices of homemade sourdough bread toasted with a touch of Asiago cheese for those who enjoy carbs.

End result:  happy diners, happy creators and full tummies.  What could be better?  Pair this meal with a lovely fresh red wine and you have a romantic dinner.

Simple process, not a recipe but a method: de-stem and de-gill two Portobello mushrooms, taking care to keep the cap intact.  Heat the broiler to high.

While the broiler preheats, chop 2 seeded Roma tomatoes into a small dice.  Add 4 small cloves of chopped garlic, 6 leaves of basil chiffonade and a teaspoon of balsamic vinegar to the mix.  Stir well to combine.

Measure 1 ounce of goat cheese (chevré) mixed with chopped thyme, tarragon, or basil (your preference).  Set aside.

Lightly sauté 2 cups of spinach in a fry pan over medium heat until just wilted.  No oil or butter (translate: fats) necessary if you use a non-stick pan.

Line 2 dinner plates with fresh baby spinach sprinkled with Balsamic Vinaigrette (homemade if possible).  Chill the plates in the refrigerator while you broil the mushrooms.

Place the mushroom caps on a foil lined baking sheet.  Rub just enough oil on the caps to cover both sides, about 1 teaspoonful.  Broil, gill side down, just until the cap begins to shrink and yield its juice.  Remove from oven and turn gill side up.  Sprinkle with a pinch of sea salt and fresh ground pepper.

Line the cap with the wilted spinach.  Top with the tomato-garlic mixture.  Dot with half the goat cheese and repeat for the other Portobello mushroom.

Return the mushrooms to the broiler, on the foil lined baking sheet, and broil until the goat cheese sizzles and begins to turn color.  Remove immediately, transfer to the spinach lined plates and serve while hot.

Enjoy!

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This has to be one of the easiest appetizers available!  It is so simple that my 8 year old niece was able to do this all on her own. The recipe below serves 12 but it is quite easy to size up or down depending in your needs.  I always make more than necessary because they are gone in a flash!

Ingredients:

12 Crimini mushrooms, stemmed and cleaned, or more depending on the number of guests

Drizzle of olive oil to lightly coat mushroom caps

Several grinds of sea salt, taste or 1/4 teaspoon of table salt

Optional, 1 stalk of rosemary leaves, chopped finely

5 oz. high quality goat cheese, divided into 12 servings

1 Tablespoon walnut oil

1/4 cup walnut halves or pieces

Preheat toaster oven, or conventional oven if making a large quantity, to 400 degrees.

Gather all the mushroom caps in a small bowl.  Drizzle until covered in olive oil, about 1 tablespoon.  Stir to coat and add one or two twists of ground sea salt or 1/4 tsp. table salt. If desired, you can add one stalk of rosemary, finely minced to the bowl.  Stir until well combined, gently so that you don’t break or injure the mushrooms.

Next, place each mushroom cap, round side up, on a broiler pan or cookie sheet.  Place in either the toaster oven or conventional oven.  Roast until browned.  Remove from oven and let cool to room temperature, for about 10-15 minutes.

Turn the mushrooms stem side up.

Spoon a heaping glob of goat cheese into the mushroom cap.  Add either a walnut half or chopped walnuts.  Drizzle with 1/4 teaspoon walnut oil.

Let stand at room temperature for 20 – 30 minutes.  Serve.

Another twist to these is to add a few strips of sun-dried tomatoes, sparingly and just for color and a spark of flavor.  Too much is overpowering.

These are good for all occasions from New Year’s Eve, Birthdays and Superbowl to simple dinner parties.  Enjoy!

This has to be one of the easiest appetizers available!  It is so simple that my 8 year old neice was able to do this all on her own. The recipe below serves 12 but it is quite easy to size up or down depending in your needs.  I always make more than necessary because they are gone in a flash!

Ingredients:

12 Crimini mushooms, stemmed and cleaned, or more depending on the number of guests

5 oz. high quality goat cheese, divided into 12 servings

1 Tablespoon walnut oil

1/4 cup walnut halves or pieces

Preheat toaster oven, or conventional oven if making a large quantity, to 400 degrees.

Gather all the mushroom caps in a small bowl.  Drizzle until covered in olive oil, about 1 tablespoon.  Stir to coat and add one or two twists of ground sea salt or 1/4 tsp. table salt. If desired, you can add one stalk of rosemary, finely minced to the bowl.  Stir until well combined, gently so that you don’t break or injure the mushrooms.

Next, place each mushroom cap, round side up, on a broiler pan or cookie sheet.  Place in either the toaster oven or conventional oven.  Roast until browned.  Remove from oven and let cool to room temperature, for about 10-15 minutes.

Turn the mushrooms stem side up.

Spoon a heaping glob of goat cheese into the mushroom cap.  Add either a walnut halve or chopped walnuts.  Drizzle with 1/4 teaspoon walnut oil.

Let stand at room temperature for 20 – 30 minutes.  Serve.

Another twist to these is to add a few strips of sundried tomatoes, sparingly and just for color and a spark of flavor.  Too much is overpowering.

These are good for all occasions from New Year’s Eve, Birthdays and Superbowl to simple dinner parties.  Enjoy!

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