Free Recipes Archive
Source: Chef Barbara Fenzl – Les Gourmettes, Phoenix, Arizona 8 poblano chiles 4 ounces mild goat cheese 1/2 cup panela or Monterey jack cheese, grated 1/2 pound shrimp, peeled, deveined and cooked 1 tablespoon shallots, chopped 1/4 cup red bell Read More …
This strata is ideal for Christmas morning-it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu. Serving Size : 8 2 cups whole milk 1/4 cup olive oil 8 cups sourdough Read More …
Yields: 1 cup 4 ounces soft fresh goat cheese, at room temperature 1/4 cup buttermilk 2 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1 teaspoon minced fresh thyme 1 teaspoon minced fresh parsley pinch of grated lemon zest kosher Read More …
The country habit of marinating little goat cheeses in herbs and oil (olive oil along the Mediterranean or nut oil where walnuts do well) has recently gone global. It is hard to resist when the cheese is toasted to a Read More …
1-1/2 tablespoon Butter 2 med. leeks, thinly sliced 1 tablespoon fresh parsley, minced 3/4 cup tomato, chopped 3 oz Montrachet or Feta, crumbled 2 tablespoon olive oil Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, Read More …
6 oz Fresh goat cheese 2 tablespoon Walnut or safflower oil 1/2 cup Walnuts Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Read More …
1/2 cup extra-virgin olive oil 2 tablespoons fresh oregano, chopped; or 2 teaspoons dried Freshly ground pepper to taste 1/2 pound goat cheese, cut into 1-inch-thick slices 1 cup fresh bread crumbs Salt to taste Crackers or baguette slices Combine Read More …
YIELD: 78 portions 2 kg Goat’s Cheese 2 kg Cream Cheese 3 oz Fresh Dill, chopped 3 oz Fresh Chives, chopped 3 oz Parsley, chopped 1 tablespoon Black ground Pepper 2 ounces Lemon Juice Blend Ingredients in mixing bowl thoroughly. Read More …
nettles and water to make 1/4 cup nettle juice (or use 1 rennet tablet) 1 gallon of fresh goat’s milk Cover a pot of nettles with water, boil and reduce liquid to half. Warm 1 gallon of fresh goat’s milk Read More …
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, Read More …
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
1 cup (250ml) soft, fresh goat cheese 4 teaspoon (50ml) Courvoisier Cognac VSOP 1 teaspoon (5ml) brown sugar In a small bowl, combine cognac and brown sugar. Stir to dissolve sugar and using a fork mash cognac into goat cheese. Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
TART 1/2 pound frozen puff pastry, (thawed overnight in the refrigerator) 2 tablespoons softened European-style butter, (such as Keller’s) 3 bell peppers, (1 each red, green, and yellow) 1 Japanese eggplant or 2 small American eggplants 1/4 cup clarified European-style Read More …
Serving Size : 12 5 tablespoons unsalted butter 7 large shallots, sliced lengthwise 2-1/2 tablespoons sugar Salt Freshly-ground black pepper 22 ounces creamy goat cheese 1 1/3 cups heavy cream 1/2 cup sour cream 1 teaspoon minced thyme leaves 3 Read More …
Makes 2 servings 2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned salt and black pepper 2 tablespoons fresh chopped dill 2 tablespoons medium fat goat cheese or soft cream cheese 4 cherry tomatoes, thinly sliced zest and Read More …
Makes 12 servings Dumplings: 3 pounds ground American Lamb 3 tablespoons garlic cloves, minced 3 tablespoons ginger root, minced 3 cups bread crumbs 12 eggs, beaten 2/3 cup Worcestershire sauce 6 tablespoons chiffonade basil 3 tablespoons lemon juice salt and Read More …
serves six 10 ounces goat’s cheese 2 cloves roasted garlic 1/4 cup extra virgin olive oil 1/2 cup sun dried tomato, julienne 2 cups fresh spinach 1/2 cup extra virgin olive oil 2 tablespoons champagne vinegar salt and pepper to Read More …
This is a delicious recipe for mushrooms. A combination of pasta sauce, cheese, onions, and more, make this a wonderful addition to your meal. 1 cup pasta sauce 4 large portobello mushrooms (4-inch diameter) 1/3 cup cream cheese spread 1 Read More …
3 tablespoons butter 3 tablespoons flour 2-1/2 cups milk pinch of nutmeg 4 ounces of Goat’s cheese salt freshly ground white pepper 2 tablespoons olive 2 medium ears of sweet corn 1 pound fresh spinach, washed, stemmed and patted dry Read More …
Chef Cyril Renaud of Fleur de Sel – New York, NY Yield: 2 servings 2 large globe artichokes 2 lemons 1/2 cup all purpose flour 8-ounce log of Montrachet goat cheese 4 ounces spreadable goat cheese 1/2 bunch of basil Read More …
1 package won ton wrappers 1 5 oz log goat cheese 1 cup extra virgin olive oil 4 tablespoon sesame oil 4 tablespoon sambal chili paste (2 oz) parsley to garnish Lay out 24 won ton wrappers. Place a thumbnail Read More …
This recipe has been on the Café Terra Cotta menu since the day it opened and has become a signature dish. The key to its popularity is probably the cream cheese mixed with the goat cheese, giving the stuffing a Read More …
Makes 4 servings 4 each Rock Cornish game hens 3 tablespoons olive oil 1 onion, large, thinly sliced 4 cloves garlic, thinly sliced 2/3 cup Madeira wine 1 yellow bell pepper, sliced julienne 1 bunch spinach, cleaned and sliced in Read More …
Praline: 1-1/2 cups sugar 3/4 cup light brown sugar (packed) 1/2 cup milk 1 tsp vanilla extract 1/3 cup butter 1-1/2 cups pecans Red Beet Gastrique: 2 cup sugar 4 cup white balsamic 1-1/2 lbs roasted red beets Praline: Combine Read More …
Serving Size : 4 2 red sweet peppers 1 yellow sweet pepper 4 tablespoons extra virgin olive oil salt and freshly ground black pepper a generous amount of fresh basil leaves,roughly torn 4 thick slices country bread, toasted (4 to Read More …
Yield: 6 1/2 cup fresh bread crumbs 1/2 cup finely-ground California walnuts plus 9 pieces California walnut for garnish 1 tablespoon melted butter 1/2 teaspoon salt 1/2 teaspoon freshly-ground black pepper 4 ounces cream cheese softened 5 ounces soft goat Read More …
4 ounces haloomi (goat cheese) 1/2 cup olive oil 1/4 cup white wine 2 teaspoons crushed garlic Chopped parsley Paprika Heat olive oil in small frying pan. While oil is heating, cut haloomi into thick slices. Place cheese slices into Read More …
SWEET PEPPERS 1 tablespoon golden raisins – (heaping) 1 tablespoon dry sherry wine 1 roasted red pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks 1 roasted green pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks 1 Read More …
A great appetizer! Serve these hot cheese rounds as a first course, with a salad, or cut or make them in smaller sizes and serve them as an appetizer. I served this appetizer with Roasted Olives with Fennel and Lemon. Read More …
Source: Cucina! Cucina! Italian Cafe in Phoenix, Arizona 3 ounces goat cheese (3/4 cup) 2 tablespoons fine bread crumbs 2 teaspoons pine nuts, chopped 2 cloves garlic 4-1/2 tablespoons extra-virgin olive oil, divided 1 baguette Form goat cheese into a Read More …
These were easy to make but still had sophisticated flavors. 1 tablespoon light butter 4 small white onions, chopped 1 teaspoon sugar 1/2 cup balsamic vinegar 1/3 cup honey 1 teaspoon fresh thyme, chopped 4 frozen phyllo pastry sheets, thawed Read More …
The warm breaded goat cheese goes very well with the creamy dressing and mixed greens. 1 (11-ounce) log plain or herbed Montrachet 2 extra-large egg whites; beaten with 1 tablespoon water Fresh white bread crumbs Olive oil and unsalted butter; Read More …
Serves 6 6-7 cups vegetable stock 4 tbsp butter 4 tbsp extra-virgin olive oil 4 shallots, minced 4 cloves garlic, minced 2 cups Arborio rice 1/2 cup Jackson-Triggs Sauvignon Blanc 1/2 cup B.C. nettle pesto (recipe below) 1 cup nettle Read More …
This recipe is perfect for Sunday brunch or a unique dinner! Creamy fresh goat cheese with spinach, a slight undertone of nutmeg and a flaky crust is just a perfect. Enjoy! 1 pkg. (5.3 oz.) Chavrie goat cheese 4 Eggs Read More …
It takes a bit of time to oven roast the tomatoes but otherwise this recipe is really simple. Very good, beautiful presentation. Great holiday appetizer. Wouldn’t recommend this as a passed hors d’oeuvre, though, as it is a little hard Read More …
1/4 cup balsamic vinegar 3 tablespoons shallots; thinly sliced 1 tablespoon honey 1/3 cup extra-virgin olive oil Salt; and freshly ground black pepper 6 medium beets; cooked and quartered 6 cups fresh arugula 1/2 cup walnuts; toasted, coarsely chopped 1/4 Read More …
This is a classic German Potato Salad with a great new twist, fresh Goat Cheese! Great for Summer Grilling! 2 lbs Yukon gold potatoes; 1/2 inch strips 3/4 c Onion; minced 1/3 c Apple cider vinegar 1/4 c Sugar 1 Read More …
Canning jars are ideal for marinated the goat cheese, but any container large enough and with a tight-fitting lid will work. Also, be sure to save the oil you marinated the cheese in. It’s great for dipping bread, sauteing vegetables Read More …
6 Fresh California Figs, sliced in half 1 Tbsp Honey, divided 2 Tbsp Goat Cheese, divided 12 Baby Arugula Leaves 3 slices Prosciutto, cut lengthwise then in half to make 12 pieces Cut a slit lengthwise with a small sharp Read More …
5 ounces Fresh goat cheese 1 1/2 tablespoons Red wine vinegar Salt and pepper 3 tablespoons Extra virgin olive oil 8-10 ounces Mixed greens Preheat the broiler or grill. Line a broiler pan with aluminum foil. Divide the cheese into Read More …
1 (9-inch) frozen pie crust (in pie pan); thawed 10 minutes 2 leeks (about 1 pound); trimmed, halved lengthwise and sliced 2 eggs 1/2 cup (2%) milk 1/2 cup heavy cream 2 tablespoons chopped fresh tarragon or chives 1/4 teaspoon Read More …
This recipe is an elegant and classic dish to serve for any occasion. Perfect for brunch or an evening with friends! 1 Tbsp. Butter to coat the ramekin (soufflé dish) 1 Tbsp. All purpose flour to coat ramekin (soufflé dish) Read More …
1/3 cup Walnuts 3 Tablespoons Extra-virgin olive oil 1 Tablespoon Fresh Lemon juice 1 3/4 pound head Green leaf lettuce,; torn into bite-size pieces (6 cups loosely packed) 1/2 Bosc Pear,; cored and thinly sliced 3 ounces Plain, reduced-fat soft Read More …
Just in time for the holidays, this recipe is simple and easy! Only two ingredients and in five minutes, you have a gourmet and delicious appetizer. 1 (11 ounce) fresh goat cheese log 2 cups dried cranberries Remove fresh Goat Read More …
1 11 ounce Chavrie Fresh Goat Cheese 15 small biscuit type crackers 1 small jar fig jam 2 ounces shaved prosciutto 1 ounce white peppercorns Pre-heat oven to 350 degrees. Spread ½ tsp. of fig jam on ea. Cracker. Place Read More …
4 ounces Goat Cheese; Chavrie Original Log 6 slices Prosciutto; Thinly Sliced 2 tbsp. Fig Jam Place thinly sliced prosciutto side by side, overlapping slightly on a sheet of parchment paper. Spread fig jam over the entire length of the Read More …
8 (3/4-inch-thick) slices French or Italian bread, each cut into quarters on the diagonal 1 (5.03-ounce) package soft goat cheese, at room temperature 2 tablespoons finely chopped fresh chives, or other fresh herbs as desired Salt and freshly ground pepper Read More …
Make this spread ahead of time to allow the flavors to marry. Serve with a variety of crackers for your guests to snack on during parties or before dinner. 2 (8-ounce) logs of plain goat cheese, room temperature 1/2 cup Read More …
1 medium fennel bulb 1/2 cup olive oil 1/2 cup lemon juice 1/2 cup sliced fresh basil 1/2 cup chopped fresh parsley 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 red bell pepper, diced 1/2 cup sliced Read More …