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Posts Tagged ‘goat cheese’

by Sarah Steimer

Green enchiladas with goat cheese

I love enchiladas. It’s a great way to stuff some ingredients into a tortilla, pop in the oven and somehow seem like you made an effort. For this enchilada, I happened to be craving broccoli and decided to run the green route.

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by Sarah Steimer

Pickled golden raisins over goat cheese

These are such great party bites! Who would think to pickle raisins? You, that’s who. And everyone will totally be down with that.

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by Sarah Steimer

The toasted walnut puree looks a little odd, but man is it good. All of this is good. It's so perfect for a party or a picnic or shoving into my mouth at lightspeed.

The toasted walnut puree looks a little odd, but man is it good. All of this is good. It’s so perfect for a party or a picnic or shoving into my mouth at lightspeed.


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by Sarah Steimer

Some days I really crave a good Mediterranean-style meal with really bold flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).

Some days I really crave a good Mediterranean-style meal with really bold, simple flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).


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by Sarah Steimer

Frisée, also known as curly endive, is quite bitter and often paired with other greens to cut that bitterness. The warmth and richness of both the bacon and the vinaigrette really help cut the bitterness as well. You could, of course, use other greens. The original recipe calls for escarole.

  • 1 head of frisée, washed and torn into large bite-size pieces
  • 2 bacon slices (I used thick-cut bacon)
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 cup finely chopped shallots
  • salt and pepper
  • 2 hard-boiled eggs, chopped (need a how-to?)
  • 1/4 cup or less soft fresh goat cheese, coarsely crumbled

Cook the bacon until crispy and let drain on a paper towel before chopping. Do not get rid of the fat drippings in the pan.

In a small bowl, slowly add the vinegar to the oil while whisking quickly so the two emulsify properly.

Warm the pan drippings back up and add the shallots to the pan. Cook until the shallots are soft. Add the oil and vinegar mixture and warm for about 1 minute. Season lightly with salt and pepper.

Drizzle the warm dressing mixture over the greens and sprinkle with the bacon, eggs and cheese. Serve immediately.

Makes 6 servings as a side or 2-3 servings as a main dish.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

I know we say the we love the flavors in many of our dishes, but I have to say that these are truly tastes that sing to me. Fall is my favorite season, especially for produce — plus I’m a sucker for Mexican food. You couldn’t make a more Sarah-centric meal, although I would accept challengers.

  • 1 chicken breast, poached and shredded/cubed
  • 1 poblano pepper, roasted, peeled and sliced
  • 1 acorn squash (try to find a small one)
  • 1 red onion, sliced about 1/4-inch thick
  • 2 teaspoons cumin
  • salt and pepper
  • 1 4-ounce log goat cheese
  • 4 soft corn tortillas, about 8 inches or so in diameter
  • 1/2 cup – 2/3 cup salsa verde (if you would like to make your own, try our recipe from last summer)

Cut the acorn squash in half and roast at 400 degrees, skin side down, for 40-50 minutes, or until the squash can be easily pierced with a fork.

You could do a lot of variations on these enchiladas. Shrimp or steak instead of chicken (or no meat at all for a vegetarian version). You could also go with a milder roasted bell pepper if poblanos are too spicy for your taste.

In the meantime, heat about a tablespoon of olive oil in a medium-sized sauté pan. Add the onions to the pan and cook until caramelized, occasionally de-glazing the pan with a little water when necessary. Set aside.

When the squash has cooked, scoop the flesh out of the skin and mash with the cumin, salt and pepper.

Set up an assembly line of ingredients to build the enchiladas. If your corn tortillas seem a bit dry and may break as you work with them, microwave them for a few seconds while covered with a moist paper towel.

Working down the center of the tortilla, layer a line of squash, onion, pepper, chicken and feta. Roll the enchilada up and place seam-side down in an 8-by-8-inch or 9-by-9-inch baking pan. Continue with the remaining ingredients so the four enchiladas fit snuggly in the pan.

The enchiladas may be refrigerated at this point if you are preparing them in advance!

By the way – BE CAREFUL when peeling/cutting poblanos. Mine were especially hot this time around and, four hours later, my fingers are still burning. Wear gloves when working with any hot pepper!

Before cooking, top the enchiladas with the salsa and sprinkle with any remaining goat cheese. Cook for about 20-25 minutes at 350 degrees.

Makes 2-4 servings.

Recipe adapted from: Brit + Co.

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by Sarah Steimer

I made a similar sandwich for our grilled cheese guide last year, but this dish uses both a different cheese and herb. What really took this to another level for me was rubbing the bread with garlic. It really cuts back on the grapes’ sweetness and gives the meal a more robust flavor.

I’m keeping the ingredient measurements open-ended. You can pretty much guess how much of everything you’ll need depending on whether you’re just making this for lunch or as an appetizer for company. If you would like me to be more specific, just say so in the comments and I’ll happily oblige.

—S

  • olive oil
  • grapes, rinsed and sliced in half (not necessary to slice, but it keep them from rolling off the bread)
  • thyme leaves (pulled from the stem), plus a few springs for garnish
  • salt and pepper, to taste
  • bread
  • 1/2 piece of garlic
  • goat cheese or other spreading cheese

Heat enough olive oil in a small pan to just cover the bottom. Over low heat, add the grapes, thyme, salt and pepper. Be careful when adding the grapes, the natural juices from the fruit will cause the oil in the pan to spit a little. Sauté the grape mixture until the grapes have browned some and softened.

While the grapes are cooking, toast the bread. Rub the garlic half over the toasts generously, then spread with the goat cheese — try to keep it within 1 tablespoon per piece of bread, you don’t want the cheese to overpower any of the other flavors.

Top the goat cheese toasts with the cooked grapes and add sprigs of thyme, if desired, as a garnish.

Recipe adapted from: Mango & Tomato

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