About Us

Okay, here's my first contribution:

Salad with Baked Goat Cheese

Ingredients:
1. Your favorite lettuce (I use field greens or spring mix).
2. 1 Diced tomato
3. 1/4 c. berry vinaigrette (huckleberry is quite good if you can find
it).
4. 1 small package goat cheese.
5. Olive oil (enough to cover goat cheese in shallow dish).
6. Fresh basil, rosemary, and/or oregano.
7. Bread crumbs.

Preheat oven to 400 deg. Slice the tube of goat cheese into disks, or
slices. Place them in a shallow bowl with the fresh herbs to marinade
for 5-15 minutes each side, depending on how flavorful you want the
cheese to be. Remove from oil, roll in bread crumbs. Place the goat
cheese disks on a cookie sheet and bake for 3-4 minutes. Any longer
will cause them to melt, so be careful. Prepare the tomatoes and the
salad, mix with vinaigrette. Top each salad with a disk of goat cheese.

Jess wrote on 29 Aug 2005 in rec.food.cooking

> Okay, here's my first contribution:
>
>

Okay here's mine...

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Baked Radicchio And Herbed Goat Cheese

none

2 medium radicchio heads; cut 1/4"-thk strips
1/4 pound goat cheese; cut 1/2" pieces
1/4 cup olive oil
1 garlic clove; flattened
1 teaspoon dried basil; crumbled
1 teaspoon dried marjoram; crumbled
1/2 teaspoon dried rosemary; crumbled
Freshly-ground black pepper; to taste
Sliced Italian bread; for serving

Preheat oven to 400 degrees. Place radicchio in large shallow baking
dish.
Arrange goat cheese over.

Heat oil in heavy small saucepan over medium heat. Add garlic and saute
until golden, about 1 minute. Discard garlic. Add basil, marjoram and
rosemary to oil. Season with pepper. Drizzle over goat cheese and
radicchio.

Bake until cheese begins to melt, about 15 minutes. Serve with bread
slices.

This recipe yields 4 servings.

Comments: Serve this appetizer with crusty bread and enjoy.

Source:
"Bon Appétit, May 1990"
S(Formatted for MC6):
"01-16-2002 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 24g Fat (84.1%
calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber;
30mg
Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

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NYC Nutrilink: N0^00000

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Chicken Breasts Stuffed With Goat Cheese And Basil

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=== CHICKEN ===
4 boneless chicken breast halves; skinned
1/2 cup fresh goat cheese - (abt 4 oz)
= (such as Montrachet)
2 green onions; thinly sliced
3 basil leaves; shredded
= (or 1 tspn dried basil, crumbled)
Salt; to taste
Freshly-ground black pepper; to taste
1 egg; beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons unsalted butter - (1/4 stick); melted
=== MUSHROOM-WINE SAUCE ===
1/4 cup unsalted butter - (1/2 stick)
1/2 pound mushrooms; sliced
1/4 cup dry white wine
2/3 cup chicken stock
= (or canned low-salt broth)
4 tablespoons chilled unsalted butter - (1/2 stic
Salt; to taste
Freshly-ground black pepper; to taste

For Chicken: Preheat oven to 350 degrees. Pound chicken between sheets
of
waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.

Combine cheese, green onions and basil in small bowl. Season with salt
and
pepper. Spread cheese mixture lengthwise over half of each chicken
piece.
Tuck short ends in. Roll chicken up, starting at one long side, into
tight cylinders. Tie ends with string to secure. Dip chicken in egg,
allowing excess to drip into bowl. Roll in breadcrumbs, shaking off
excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted
butter over. Bake until cooked through, about 20 minutes.

For Mushroom Wine Sauce: Meanwhile, melt 1/4 cup butter in heavy large
skillet over medium heat. Add mushrooms and saute until tender, about 8
minutes. Add wine and boil 3 minutes. Add stock and boil until liquid
is
reduced by half, about 6 minutes. Remove from heat and swirl in 4
tablespoons cold butter 1 piece at a time. Season sauce with salt and
freshly ground pepper.

Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick
rounds. Fan on plates. Serve immediately, passing sauce separately.

This recipe yields 4 servings.

Source:
"Bon Appétit, November 1990"
S(Formatted for MC6):
"01-18-2002 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 2g Fat (20.9%
calories
from fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 47mg
Cholesterol; 492mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1/2
Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Deborah Bernstein, Warwick, NY

Yield: 4 servings

Preparation Time: 0:00

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NYC Nutrilink: N0^00000

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Chicken, Green Bean And Goat Cheese Salad

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18 large chicken breast halves - (abt 9 lbs)
1/4 cup soy sauce, plus
2 tablespoons soy sauce
1/4 cup olive oil, plus
2 tablespoons olive oil
Freshly-ground black pepper; to taste
3 pounds green beans; trimmed, and
halved crosswise
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
= (or 2 1/2 tbspns red wine vinegar
1 cup olive oil
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
3 cups coarsely chopped walnuts - (abt 12
Salt; to taste
Ornamental kale or red leaf lettuce
6 ounces goat cheese; crumbled
Additional minced fresh thyme

Preheat oven to 450 degrees. Arrange chicken breasts in single layer in
jelly roll pans or baking pans. Brush both sides with soy sauce and
olive
oil. Sprinkle both sides with pepper. Arrange skin-side up. Roast
until
just cooked through, about 20 minutes. Cool slightly.

Skin and bone chicken; reserve drippings in pans. Cut chicken into
1/2-inch-wide strips. Return to pans and turn to coat with drippings.
Cool. Transfer chicken meat and drippings to large bowl. Set aside.

Cook beans in large pot of boiling salted water until crisp-tender, about
5
minutes. Drain. Refresh with cold water. Drain well. (Can be prepared
1 day ahead. Cover chicken and beans separately and refrigerate.)

Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add
shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store
dressing at room temperature.)

Add beans, dressing and walnuts to chicken and toss to coat. Season with
salt and pepper. Line platter with kale. Top with salad. Sprinkle with
cheese and additional thyme and serve.

This recipe yields 20 servings.

Comments: Components of this salad can be prepared one day ahead, then
tossed together at the last minute. Offer white wine spritzers and iced
tea with lunch. Colorful ornamental kale can be found at some
supermarkets
and specialty foods stores.

Source:
"Bon Appétit, June 1990"
S(Formatted for MC6):
"01-16-2002 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 15g Fat (79.1%
calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 9mg
Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 20 servings

Preparation Time: 0:00

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French-Like Chicken And Goat Cheese Tortillas

none

2 cups seedless red or green grapes; washed, chopped
1/2 cup toasted chopped walnuts
1/4 cup chives
8 ounces soft goat cheese like Montrachet; room temperature
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
Salt; to taste
Freshly-ground black pepper; to taste
Dijon mustard; to taste
1 tablespoon fresh lemon juice - (to 2)
4 tablespoons melted butter
8 flour tortillas|
2 cups shredded roasted or other cooked ch

Preheat the oven to 450 degrees. Combine the grapes, walnuts and chives
and set aside.

Combine the goat's cheese with the parsley and thyme and season well to
taste with salt and pepper.

Mix a tablespoon or more of mustard and the lemon juice in the melted
butter and brush some of this mixture over each tortilla. Set them on a
baking sheet and top with some chicken and goat's cheese. Bake for 5
minutes or until warmed throughout and cheese has melted somewhat.

Remove from oven, fold in half and serve topped with the grape, walnut
and
chive mixture.

This recipe yields 4 servings.

Source:
"COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6687) -
from the TV FOOD NETWORK"
S(Formatted for MC6):
"02-13-2002 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 12g Fat (95.2%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
31mg Cholesterol; 122mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable;
2
1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Michele Urvater

Yield: 4 servings

Preparation Time: 0:00

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NYC Nutrilink: N0^00000

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Frisee And Radish Salad With Goat Cheese Croutons

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2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1 shallot or green onion; minced
1/3 cup olive oil
Salt; to taste
Freshly-ground black pepper; to taste
1 small curly endive head; torn bite size
1 bunch radishes; trimmed, and
thinly sliced
12 slices French bread baguette, 1/2" thk
Olive oil; as needed
4 ounces soft fresh goat cheese
= (such as Montrachet)

Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup
oil.
Season dressing to taste with salt and pepper. Combine endive and
radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad
with
damp towel and refrigerate. Cover dressing and let stand at room
temperature.)

Preheat broiler. Broil 1 side of bread until golden brown. Brush second
side with olive oil. Season with salt and pepper. Spread with goat
cheese. Season with pepper Broil until bread is brown. Cut each slice
into quarters.

Add dressing to salad and toss to coat. Divide among plates. Top with
croutons and serve immediately.

This recipe yields 4 servings.

Source:
"Bon Appétit, March 1991"
S(Formatted for MC6):
"01-20-2002 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 18g Fat (98.2%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 3 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

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Spinach Linguine With Goat Cheese

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3 tablespoons olive oil
1 bunch green onions; sliced
4 plum tomatoes; chopped
1 red bell pepper; chopped
6 oil-packed sun-dried tomatoes; drained, chopped
2 garlic cloves; minced
1/4 teaspoon dried oregano; crumbled
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
= (or 1 tspn dried basil, crumbled)
Salt; to taste
Freshly-ground black pepper; to taste
8 ounces spinach linguine or spaghetti; freshly cooked
4 ounces soft goat cheese; sliced
= (such as Montrachet)

Heat oil in heavy large skillet over medium heat. Add next 6 ingredients
and saute until onions are tender, about 15 minutes. Stir in parsley and
basil. Season with salt and pepper. Add pasta; toss thoroughly.

Divide pasta between 2 plates. Top each with half of goat cheese.

This recipe yields 2 servings.

Source:
"Bon Appétit, January 1991"
S(Formatted for MC6):
"01-19-2002 by Joe Comiskey - "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 230 Calories; 21g Fat (77.8%
calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 4
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Cynthia Paige Ward, Winston-Salem, NC

Yield: 2 servings

Preparation Time: 0:00

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Trio Of Marinated Goat Cheeses

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1 fresh soft goat cheese log - (11 oz
= (such as Montrachet)
=== TOMATO AND GARLIC GOAT CHEESE =
5 large garlic cloves; unpeeled, pierced
1/2 cup olive oil; plus
2 tablespoons olive oil; more or less
5 sun-dried tomatoes
5 small fresh rosemary sprig
5 small fresh thyme sprig
=== PORCINI MUSHROOM GOAT CHEESE ==
7/8 ounce dried porcini mushrooms - (to 1 oz)
= (available at Italian markets and
specialty foods stores)
1/2 cup olive oil; plus
2 tablespoons olive oil; more or less
1 large garlic clove; minced
1 tablespoon minced fresh parsley
Salt; to taste
Freshly-ground black pepper; to taste
=== WALNUT GOAT CHEESE ===
1/4 cup walnuts; plus
2 tablespoons walnuts - (abt 1 1/2 oz)
1/2 cup walnut oil; more or less
Freshly-ground black pepper; to taste

Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds aside.

For Tomato And Garlic Goat Cheese: Preheat oven to 350 degrees. Place
garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until
garlic is tender when pierced with small sharp knife, about 20 minutes.
Cool slightly; peel garlic cloves. Reserve oil in pan.

Place sun-dried tomatoes in small bowl. Add enough boiling water to
cover.
Let tomatoes stand until softened, about 15 minutes. Drain; pat dry.

Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in
bottom
of 8-ounce jar. Drizzle with 1 1/2 teaspoons oil reserved from garlic.
Place 1 cheese round atop herbs. Drizzle with more reserved olive oil.
Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and
3
more cheese rounds. Pour in enough olive oil to fill jar completely.
Seal
tightly. (Can be prepared 1 week ahead; refrigerate.)

For Porcini Mushroom Goat Cheese: Rinse mushrooms briefly with cold
water;
drain. Place mushrooms in small bowl. Add enough boiling water to cover
and let stand until softened, about 30 minutes. Drain mushrooms.

Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and
saute
until just golden, about 3 minutes. Add mushrooms and cook until just
heated through, stirring occasionally, about 1 minute. Mix in parsley.
Season with salt and pepper. Cool completely.

Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar,
beginning and ending with mushrooms. Pour in enough oil to fill jar
completely. Seal tightly. (Can be prepared up to 1 week ahead;
refrigerate.)

For Walnut Goat Cheese: Preheat oven to 350 degrees. Place walnuts on
small cookie sheet. Toast until golden brown and fragrant, stirring
occasionally, about 12 minutes. Cool completely.

Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat
cheese
rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour
in enough walnut oil to fill jar completely. Seal tightly. (Can be
prepared up to 1 week ahead; refrigerate.)

This recipe yields three 8-ounce jars.

Comments: Delicious served with bread or crackers, these cheeses are
also
a wonderful addition to pizzas, pastas and salads.

Source:
"Bon Appétit, December 1990"
S(Formatted for MC6):
"01-19-2002 by Joe Comiskey - "
Yield:
"3 half-pints"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3605 Calories; 398g Fat (97.0%
calories from fat); 11g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 217mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 79 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 0 servings

Preparation Time: 0:00

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Baby Routh's Rosemary Muffins With Goat Cheese

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3/4 cup milk
3/4 cup golden raisins
1 tablespoon chopped fresh rosemary
1/4 cup unsalted butter
1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
8 tablespoon goat cheese

Rosemary, golden rasins, and a creamy goat cheese center make these
muffins taste so special. Carla Wood, sous chef and butcher at Baby
Routh in Dallas serves them with wild game, lamb, or pork dishes or
with a festive luncheon salad.

DIRECTIONS: =========== Simmer milk, raisins, and rosemary in a small
saucepan for 2 minutes. Remove from heat, add butter and stir until
melted. Let cool.

Mix dry ingredients in a large bowl. Beat egg into cooked milk
mixture. Add to dry ingredients and mix lightly just until dry
ingredients are moistened. Spoon 1/3 of the batter into 12 greased
muffin cups. Place 2 teaspoons of goat cheee in center of batter in
each cup. Cover cheese with remaining batter, dividing among each of
the muffins. Bake approximately 20 minutes in a preheated 350 degree
F oven, or until brown and springy in the center.

Serve muffins hot or cool. If desired, a 3/4-inch cube of cream
cheese may be substituted for goat cheese. Without cheese, muffins
are still delicious!

* Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you
by Karen Mintzias

Yield: 12 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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NYC Nutrilink: M0^00000,M0^00000

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Goat Cheese And Green Onion Scones

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2 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
4 oz chilled soft mild goat cheese (mont; rachet), crumbled
3 large green onions; thinly sliced
1/4 cup chilled half and half
1 large egg

Recipe by: Bon Appetite December 1993 Preheat oven to 375`. Mix first 4
ingredients in large bowl. Add cheese and green onions and toss with
fork.
Beat half and half and egg to blend in small bowl. Stir egg mixture into
dry ingredients and mix gently until dough forms. Divide dough in half.
On
lightly floured surface, flatten each piece into 3/4-inch thick round.
Cut
each round into 6 wedges. Transfer wedges to baking sheet, spacing
evenly.
Bake scones until tops are brown, about 25 minutes. Cool 10 minutes.
Serve
warm. MM N Wrenn

MC formatted/busted by Martha Hicks 4/98

Posted to MC-Recipe Digest by "Mega-bytes" > on
Apr 7, 1998

Yield: 12 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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NYC Nutrilink: M0^00000

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French Bread With Goat Cheese And Sun-Dried Tomato Spread

none

1 pkg (11-ounce) soft fresh goat cheese (; such as montrachet)
2/3 cup chopped walnuts
1/2 cup chopped drained oil-packed sun-drie; d tomatoes
4 teaspoon minced fresh thyme or 1 teaspoon dr; ied, crumbled
1/4 cup (about) sour cream
1 minced fresh thyme
1 chopped walnuts
2 french bread baguettes; sliced

A perfect partner to salad. Accompany with a platter of celery sticks and
radishes with their tops attached.

Mix first 4 ingredients in bowl. Thin to spreadable consistency with sour
cream. Season with generous amount of pepper. Mound cheese in crock or
bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room
temperature before serving.)

Sprinkle cheese with thyme and walnuts. Serve with bread.

8 Servings

Bon Appétit July 1992

Posted to recipelu-digest by Sandy > on Feb 23, 1998

Yield: 1 servings

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French Bread/Goat Cheese/Sun-Dried Tomato Spr

none

11 oz pk montrachet; or other soft fresh goat
2/3 cup walnuts; chopped
1/2 cup oil-pk sun-dried toms; drain chop
4 teaspoon fresh thyme; minced or
1 teaspoon dried thyme; crumbled
1/4 cup sour cream
1 fresh thyme; minced
1 walnuts; chopped
2 french bread baguettes; slice

Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable
consistency with sour cream. Season with generous amount of pepper.
Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover
and chill. Bring to room temperature before serving.) Sprinkle
cheese with thyme and walnuts. Serve with bread. (wrv)

Yield: 8 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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NYC Nutrilink: M0^00000

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French Bread/Goat Cheese/Sun-Dried Tomato Spre

none

11 oz pk montrachet; or other soft fresh goat
2/3 cup walnuts; chopped
1/2 cup oil-pk sun-dried toms; drain chop
4 teaspoon fresh thyme; minced or
1 teaspoon dried thyme; crumbled
1/4 cup sour cream
1 fresh thyme; minced
1 walnuts; chopped
2 french bread baguettes; slice

Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency
with sour cream. Season with generous amount of pepper. Mound cheese in
crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to
room temperature before serving.) Sprinkle cheese with thyme and
walnuts.
Serve with bread. (wrv)

Yield: 8 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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NYC Nutrilink: M0^00000

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Spinach-And-Goat Cheese French Bread Pizzas

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2 cup torn spinach
1 vegetable cooking spray
1/8 teaspoon pepper
1 french roll, (7-inch-long)
1/4 cup tomato paste
1/4 teaspoon dried italian seasoning
1/2 small garlic clove, minced
1 hard-cooked egg, sliced
2 tablespoon crumbled chevre, (1 ounce) (goat ch; eese)

Place spinach in a large nonstick skillet coated with cooking spray;
cover
and cook over low heat 7 minutes or until spinach wilts, stirring
occasionally. Toss with pepper, and set aside.

Slice roll in half lengthwise; place, cut sides up, on a baking sheet.
Broil 2 minutes or until golden.

Combine tomato paste, Italian seasoning, and garlic; stir well, and
spread
over the cut sides of bread. Top with spinach mixture, egg, and cheese.
Broil 2 minutes or until cheese softens. Yield: 2 servings.

Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein;
18g
Carbohydrate; 98mg Cholesterol; 220mg Sodium

NOTES : Substitute blue cheese for chevre, if desired.

Recipe by: Cooking Light, June 1995, page 126

Posted to MC-Recipe Digest V1 #450 by on Jan 28, 1997.

Yield: 2 servings

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Goat Cheesecake With Fresh Lemon Curd And Berries

none

1 tablespoon butter; plus 4 tablespoons butter
1 cup graham cracker crumbs
2 lb cream cheese; at room temperature
1 1/2 cup sour cream
12 oz goat cheese; at room temperature
2 cup sugar
2 eggs
1 tablespoon pure vanilla extract
1 one lime; juice of
2 tablespoon grand marnier
2 cup fresh lemon curd
2 cup macerated berries
----FRESH LEMON CURD----
1 cup fresh lemon juice; about 16 lemons
3/4 cup sugar
8 egg yolks

EMERIL LIVE SHOW #EMIA26

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with
the
tablespoon of butter. In a small mixing bowl, combine the butter and
grahamcracker crumbs together. Press the crustinto the bottom of the
prepared pan. In an electric mixer, beat the cream cheese until smooth
and creamy, about 5 minutes. Beat in 1 cup sour cream, Goat=s cheese,
and
sugar. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape
the
sides of the bowl occasionally. Beat in the eggs, one at a time. Add the
vanilla and lime juice and continue to beat until the batter is full
incorporated and smooth. Pour the batter into the prepared pan. Bake the
cake for about 1 1/2 hours or until the center is set. Remove the cake
from the oven and cool completely on a wire rack. Run a knife around
the
sides of the pan andremove the cake from the springform. In a small bowl,
whisk together the remaining sour cream and Grand Marnier. Spread the
mixture over the top of the cake. Using a hot knife, slice the cake into
16
slices, wiping the knife after each cut. Serve the cake with the
lemon
curd and macerated berries.

Yield: 16 slices

FRESH LEMON CURD: In a double boiler, over medium
heat, whisk all the ingredients together. Cook the sauce until
thick,
about 10 to 12 minutes, stirring constantly. Remove from the heat and
cool.
Yield: 1 1/2 to 2 cups

Posted to recipelu-digest by molony
> on Mar 04, 1998

Yield: 1 servings

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Onion~ Goat Cheese Prosciutto Sauce

none

1 tablespoon olive oil
1 medium onion peeled and thinly sliced
1 garlic clove peeled and finely min; ced
2 prepared pizza crusts (see recipe)
2 oz sliced prosciutto; julienned
4 oz goat cheese, crumbled
2 tablespoon chopped chives or scallions
1 salt
1 freshly ground black pepper
1 tablespoon olive oil

PREHEAT OVEN TO 400F. In a large saute pan, heat 1 tablespoon of
olive oil until hot but not smoking. Add the onion slices and saute
them over medium-high heat until caramel colored, about 8 minutes.
Add the garlic and cook 30 seconds longer. Remove the pan from the
heat. Place 2 crusts on a cookie sheet. Divide the onions between the
crusts, top with prosciutto, goat cheese, chives and pepper. Drizzle
on the remaining olive oil. Bake the pizzas in the middle of the
preheated oven until the cheese is melted, about 8 to 10 minutes.
Remove from the oven, cut into quarters, and serve immediately. Makes
2 8-inch pizzas

Yield: 1 servings

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Pasta With Goat Cheese & Asparagus

none

1 1/2 lb asparagus, fresh
2 tablespoon chives, chopped fresh
1 lb fettuccine
1 pepper freshly ground
1/4 lb goat cheese
2 tablespoon butter

1. Scrape and trim the asparagus. Slice the spears on the bias,
creating lengths of 1/4 inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the
fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook;
the pasta should be al dente. Reserve 1/4 cup of the cooking water
and drain the pasta. 3. Melt the butter in the kettle and add the
asparagus. Saute for about 1 minute and add the fettuccine, goat
cheese, chives and the pepper. Pour in the reserved water. Toss well
and serve.

Yield: 8 servings

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Penne Salad With Tomatoes Goat Cheese & Basil

none

12 oz penne
3 cup chopped tomatoes
2 teaspoon crushed garlic
2 tablespoon olive oil
2 tablespoon balsamic vinegar
3 oz goat chees, crumbled
3/4 cup chopped fresh basil
1/3 cup sliced black olives

1. Cook pasta in boiling water according to package instructions or
untill firm to the bite. Rinse with cold water. Drain and place in
serving bowl. 2. Add tomatoes, garlic, oil, vingegar, cheese, basil,
olives and pepper to taste. Toss untill chees begins to melt. TIPS:
Apple sider vinegar can replace balsamic vinegar. Try feta chees
instead of goat cheese. Use juicy ripe tomatoes to give the dalad
enough liquid. Make ahead>>> Prepare tomatoe dressing early in day to
marinate.
Do not toss until ready to serve. From Rose Reisman Brings Home Light
Pasta, typed in by Iris. Submitted By IRIS BELL
> On TUE, 30 MAY 1995 052645 GMT

Yield: 6 servings

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Penne Salad With Tomatoes~ Goat Cheese & Ba

none

12 oz penne
3 cup chopped tomatoes
2 teaspoon crushed garlic
2 tablespoon olive oil
2 tablespoon balsamic vinegar
3 oz goat chees, crumbled
3/4 cup chopped fresh basil
1/3 cup sliced black olives

1. Cook pasta in boiling water according to package instructions or
untill firm to the bite. Rinse with cold water. Drain and place in
serving bowl. 2. Add tomatoes, garlic, oil, vingegar, cheese, basil,
olives and pepper to taste. Toss untill chees begins to melt. TIPS:
Apple sider vinegar can replace balsamic vinegar. Try feta chees
instead of goat cheese. Use juicy ripe tomatoes to give the dalad
enough liquid. Make ahead>>> Prepare tomatoe dressing early in day to
marinate.
Do not toss until ready to serve.

Yield: 6 servings

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Pizza With Leeks~ Tomato & Goat Cheese

none

1 boboli type pizza shell
1 1/2 tablespoon butter
2 medium 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; saute
until tender, about 10 minutes. Season with salt and pepper. Stir in
parsley. Cool. Spread leek topping evenly over Boboli; sprinkle
tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake
about 10 minutes at 450 F. Remove from oven and brush crust with
olive oil.

Yield: 1 pizza

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Pumpkin~ Leek & Goat Cheese Gratin

none

4 lb sugar pumpkin
2 medium leeks
1 yellow onion
2 cloves garlic; peeled
1 cup young goat cheese; crumbled
2 cup milk; *
4 sprigs thyme

* or 1 cup each milk and cream for a richer gratin

Preheat oven to 375 F. Peel pumpkin, quarter, remove seeds and
strings. Slice into 1/4-inch thick "planks" and set aside.

Trim leeks, remove tough outer leaves, and wash free of all dirt.
Slice across in thin julienne strips. Peel, halve and julienne the
onion, and slice the garlic thinly.

Saute the leeks, onion and garlic together in olive oil until tender.
Season well with salt and pepper.

In the bottom of an oiled 10-inch gratin dish, scatter some of the
leek mixture around. Evenly lay the pumpkin slices over the leeks,
completely covering the surface. Scatter more of the leek mixture
over the pumpkin and dot with crumbled goat cheese. Season with
salt, pepper and chopped thyme leaves. Moisten with the milk. Repeat
this until layers fill the dish; then add enough milk to submerge the
ingredients completely.

Cover and bake on a sheet for about 30 minutes or until the pumpkin is
tender. Carefully pour off the excess milk and dot the surface of the
gratin with more goat cheese. Place under the broiler for a few
minutes until the surface is lightly browned.

From Mark Lusardi, executive chef, Vertigo

Source: San Francisco Examiner, October 25, 1996

Yield: 1 serving

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Radicchio & Goat Cheese Gratin With Balsami

none

1 x no ingredients

2 lg heads radicchio quartered
: lengthwise
2 oz virgin olive oil
8 sage leaves
8 oz soft goat cheese --
: (preferably Coach Farm)
1 TB fresh rosemary leaves, --
: finely chopped
1 lg egg
4 TB Parmesan cheese, -- grated
2 TB balsamic vinegar -- plus 4
: tablespoons
: Salt and freshly ground
: pepper

Preheat oven to 450 degrees.

In a large 12 to 14-inch saute pan heat the olive oil over medium
heat. Place the radicchio quarters in the oil 4 at a time and saute
cut side down until lightly brown on both cut sides. Set aside and
repeat with the remaining 4 quarters. Let cool.

While the pan is still hot, saute the 8 sage leaves until crisp and
brown, set aside.

In a mixing bowl stir together the goat cheese, rosemary, egg,
Parmesan and 2 tablespoons balsamic vinegar until well blended.

Pack about 3 tablespoons of the cheese mixture on top of each
radicchio quarter, smoothing over to form a slightly rounded top.
Bake 10 to 12 minutes or until the goat cheese has started to brown
slightly. Remove from oven, sprinkle with remaining balsamic vinegar
and garnish with 2 sage leaves each. Season with salt and pepper.
Serve hot.

Yield: 4 servings as an antipasto

Recipe By :MOLTO MARIO SHOW #MB5622

Date: Tue, 29 Oct 1996 23:09:23
~0500

Yield: 4 servings

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Shrimp Stuffed With Herbed Goat Cheese

none

1 lb large shrimp, butterflied
4 oz goat cheese
4 oz cream cheese
1 medium clove garlic, minced
1 tablespoon whipping cream
4 tablespoon chopped fresh cilantro
1 salt and pepper to taste
2 tablespoon olive oil
4 medium tomatoes, peeled, seeded,
1 and chopped
1 tablespoon chopped jalapeno chile
1 lime (just the juice)

Bake shrimp in preheated 350-degree oven until barely firm, about 2
minutes. Remove and cool slightly. Mix goat cheese, cream cheese,
garlic, cream and 1/2 of cilantro together and season with salt and
pepper. Pipe cheese mixture onto butterflied part of each shrimp with
a pastry bag or spread on thickly with a knife. Increase oven
temperature to 400 degrees and bake stuffed shrimp about 3 minutes or
until opaque. Meanwhile, heat olive oil in a skillet and cook
tomatoes covered until their juice is exuded, about 5 minutes. Add
remaining cilantro, jalapeno, salt, pepper and lime juice to taste.
Cook uncovered until moisture has almost evaporated, leaving just
enough for a runny texture. Spoon tomato coulis onto warm plates and
serve stuffed shrimp on top.

From The Austin American Statesman Typed by jessann

Recipe By : Internet

From: (Pullenj)

Yield: 10 servings

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Goat Cheese With Sun-Dried Tomatoes & Rosem

none

3 dried tomatoes; halved
3 cl garlic; pressed
2 tablespoon canola oil
1 tablespoon fresh rosemary; chopped
1 french bread loaf
1 canola oil
10 oz goat cheese
1 *garnish*
1 fresh rosemary sprigs

Recipe by: Southern Living Cover dried tomato halves with boiling
water and let stand 5 minutes -- drain and chop. Combine tomatoes and
next 3 ingredients...cover and chill up to 4 hours.

Slice baguette thinly, brush rounds with additional oil. Place on a
baking sheet and bake at 350 for 8 minutes or until lightly toasted.
Just before serving, place goat cheese on a plate and top with
marinated tomatoes. Serve with baguette rounds and garnish.

Yield: 8 servings

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Goat Cheese With Three Peppercorns

none

5 1/2 oz goat cheese
1 1/2 teaspoon coarsely ground black
1 pepper
1 1/2 teaspoon whole pink peppercorns
1 1/2 teaspoon whole green peppercorns
2 teaspoon extra virgin olive oil

Bring goat cheese to room temperature and place in a small bowl.

Add black pepper and pink and green peppercorns. Blend together until
peppercorns are incorporated.

Line an 8-ounce ramekin or 1-cup bowl with plastic wrap. Transfer
cheese mixture into ramekin and pack it down with the back of a
spoon. Unmold ramekin onto serving plate. Smooth surface with a
heated knife and drizzle with olive oil. Garnish with more pepper and
peppercorns.

Recipe By : Martha Stewart Living November 1994

From: Date: Mon, 15 Jul 1996 14:00:51
~0400 (

Yield: 8 servings

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Grilled Portobello Salad With Goat Cheese

none

2 tablespoon extra-virgin olive oil
2 tablespoon strong brewed earl grey tea
1 tablespoon balsamic vinegar
1 tablespoon finely chopped parsley,
1 preferably italian flat-leaf
1 clove garlic, finely chopped
1/2 teaspoon dijon mustard
1/4 teaspoon dried marjoram
1 salt
1 freshly ground black pepper
2 lb portobello mushrooms (about
1 4 ea large)
6 cup washed, dried and torn salad
1 greens (curly red & green
1 leaf lettuce)
2 oz aged or fresh goat cheese
1 vine-ripened tomato, peeled
1 seeded & diced

Place a broiler pan about 6" from the source of heat; preheat the
broiler and broiler pan. In a large bowl, whisk together 1 T oil,
the tea, vinegar, parsley, garlic, mustard, marjoram, salt and
pepper; set aside. Trim mushroom stems and reserve for another use.
Wipe mushroom caps clean with a damp paper towel. Brush the mushroom
caps with the remaining 1 T oil and season lightly with salt and
pepper. Place the mushrooms, rounded side facing up, on the preheated
broiler pan and broil until tender and lightly browned, 2 to 4
minutes per side. While the mushrooms broil, add salad greens to the
dressing and toss. Arrange the greens on 4 individual salad plates.
When the mushrooms are done, cut them into thick slices and set them
on the greens. Crumble cheese over the mushrooms and scatter
tomatoes over all. Add a grinding of black pepper and serve.

Yield: 4 servings

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Grilled Portobello Sandwich With Goat Cheese

none

1 4 portobello mushrooms

8 oz goat cheese, -- sliced
2 TB olive oil
: Green Sauce
: Salt and pepper to taste
: Green Sauce
1/4 c baby spinach
1/4 c basil leaves
1 ts tarragon
1 ts balsamic vinegar
1 ts capers
2 cloves roasted garlic
2 TB extra virgin olive oil

Puree sauce ingredients in a blender. Rub mushrooms with oil and
season with salt and pepper. Grill rib side down first for four
minutes. Turn over and spoon sauce over portobello, while on grill,
and continue to grill for an additional 4 minutes. Add slices of goat
cheese touch with a little bit more of the green sauce. Remove from
grill and allow to cool slightly.

There you go, a beautiful open faced sandwich!!

Recipe By :GRILLIN' & CHILLIN' SHOW #GR3628

Date: Sun, 3 Nov 1996 23:59:24
~0500

Yield: 4 servings

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Smoked Quail And Goat Cheese-Filled Poblano Chile

none

8 large fire-roasted poblano chiles
8 smoked quail breasts --
1 diced in 1/4 pieces
2 tablespoon olive oil
4 shallots -- minced
1 small clove
1/2 oz tequila
1 pinch minced cilantro
1 lb goat cheese
1 garlic -- minced

To prepare stuffing:

Peel poblano chiles, split down one side and remove seeds. Saute diced
quail in olive oil, shallots and garlic until shallots are soft,
taking care not to burn the garlic. Deglaze pan with tequila and set
aside to cool. When mixture is cool, mix in cilantro and goat cheese.

Carefully stuff the peppers. You may sew the chiles up with strips of
blanched leeks and a needle.

To bake chiles:

Preheat oven to 350 degrees. Place stuffed chiles, cut side down, in a
baking pan and cover. Roast for about 40 minutes. Uncover and roast
another 5 minutes. Serve on a pool of Tomato-Cilantro salsa.

To roast chiles:

Using long tongs, place peppers over a gas flame and turn until the
skin is evenly charred. You may also place the peppers on a cookie
sheet and roast them under the broiler, taking care not to burn them.
Transfer the charred peppers to a plastic bag, seal and let them
steam. When peppers have cooled, using rubber gloves, carefully peel
skin and make an incision down one side of the chiles and remove
seeds, making sure not to tear the chiles.

Recipe By : James Beard - Feb 97 issue Chile Pepper Magazine

From: "Garry Howard" Date: 14 Jan 97 Chile-Heads
List Ä

Yield: 8 servings

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Black Bean-Goat Cheese Enchiladas (With Mango

none

1 sauce---
1 cup chicken stock
10 tomatillos (husked) --
1 rinsed and chopped
4 cloves garlic
1 cup onions -- chopped
2 serrano chiles -- seeded and
1 chopped
2 tablespoon fresh cilantro -- chopped
1 salt -- to taste
1 filling---
1/4 cup chicken stock
2 cup black beans -- cooked
1 clove garlic -- minced
2 serrano chiles -- seeded and
1 minced
1/2 cup mango or papaya -- diced
4 scallions (white part only)
1 thinly sliced
1/2 cup corn kernels -- roasted
8 oz fresh goat cheese --
1 crumbled
1 salt -- to taste
1 vegetable oil -- to soften
1 tortillas
8 corn tortillas
1 cup mango relish (separate
1 recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken stock, tomatillos,
garlic cloves, onions, and serranos over medium-high heat for 10
minutes, stirring frequently. Transfer the mixture to a blender, add
the cilantro, and puree until smooth. Season with salt and set aside.

To make the filling, in another saucepan, bring all the filling
ingredients except the cheese and salt to a boil. Remove from the
heat, whisk in 4 ounces of the goat cheese, and season with salt.
Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch up the sides.
Over medium heat, bring the oil to 350 degrees F. or just smoking.
(CAUTION: Do This Very Carefully--This is VERY, VERY HOT--) Submerge
the tortillas in the oil one by one for 5 seconds each to soften.
Drain the tortillas on paper towels and keep warm: do not stack the
tortillas.

To assemble the enchiladas, divide the black bean-goat cheese mixture
evenly among the tortillas, spreading evenly down the middle. Roll up
the tortillas and place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together. Pour the
reserved tomatillo sauce over the enchiladas, and top with the
remaining 4 ounces of the goat cheese. Cover with foil and bake in
the oven for 10 minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef's Notes: This recipe is included by chef Stephan Pyles in his
cookbook __The New Texas Cuisine__, Doubleday, 1993, ($35.00).

The chef states: "This recipe was published in _Parade_ magazine in
1987 in an article commissioned by my friend Sheila Lukins...
Although at first glance this combination may not seem very Texan,
one only has to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made here in Dallas by
the Mozzarella Company." (He's right!)

Recipe By : Stephan Pyles in __The New Texas Cuisine__

Yield: 4 servings

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Goat Cheese Roasted With Honey And Walnuts

none

4 each slice of bread
6 oz fresh goat cheese
1/2 cup walnuts
3/4 cup honey

4 slices of country-style French bread, about 1 inch thick
1 log fresh goat cheese (about 6 ounces), cut into 4 slices
1/2 cup walnuts, coarsely chopped
3/4 cup honey (clover, heather, lavender, orange blossom)
Preheat oven to 425 degrees. Place the bread slices on a baking sheet
and top with the cheese. "Roast" until the cheese is slightly browned
and the bread is golden, about 15 minutes. In a small bowl, combine
the walnuts and honey. Arrange the bread on plates. Top each slice
with a spoonful of the honey and nuts, and serve at once. Serves 4.

Yield: 4 servings

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Crisp Pasta And Goat Cheese Salad

none

12 wonton skins
1 corn oil, for frying
4 oz goat cheese
1 oz cream cheese
1 oz (about 2 tbsps) sour cream
1 tablespoon chives, chopped
1 tablespoon fresh parsley
1/2 teaspoon fresh thyme leaves
1 teaspoon garlic, chopped
1 teaspoon shallots, chopped
1 black pepper, freshly
1 ground
4 hearts of palm, cut into
1 1/4-in slices
16 cherry tomatoes or yellow
1 teardrop tomatoes
----SALAD DRESSING----
2 tablespoon dijon mustard
1/2 teaspoon garlic, chopped
1 teaspoon salt
1/3 teaspoon white pepper
1 tablespoon red wine vinegar
5 tablespoon olive oil, extra virgin
----SALAD MIX----
1 head boston lettuce
1 1/4 head red tip lettuce
1 belgian endive
1/2 head radicchio

In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
crisp, about 15 seconds per side (do not allow oil to smoke). Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
chives, parsley, thyme, garlic, and shallots. Season to taste with the
freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric
blender, place the mustard, garlic, salt, pepper, and vinegar. With
blenderrunning, slowly add the olive oil in a thin, steady stream until
mixture isthickened to dressing consistency. Set aside. TO PREPARE THE
LETTUCE: Separate the lettuce leaves; then tear each leaf into
bite-size pieces. In a large bowl, toss the lettuce and dressing, using
just enough of dressing to evenly coat all the pieces. Set aside. TO
ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried
wonton
skin some of the goat cheesemixture. On 4 plates, place a wonton,
cheese-
side up. Stack some of the lettuce pieces on the wonton. Top with a
second wonton, cheese-side down. Some of the lettuce will spread out onto
the plate. Garnish each salad withheart of palm slices and cherry/yellow
teardrop tomato halves drizzled withthe remaining salad dressing. Makes
4
salads.
Recipe: Chez Nous, 217 S. Avenue G,
Humble, TX

Yield: 4 servings

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Goat Cheese And Spinach Turnovers

none

1 tablespoon olive oil
1/2 cup diced red onion
2 garlice cloves, minced
2 bunch fresh spinach, stemmed, chopped
2 oz soft fresh goat cheese (such as mon; trachet)
1/3 cup toasted pine nuts
3 tablespoon grated parmesan cheese
1/2 teaspoon minced fresh rosemary or 1/4 tsp dr; ied, crumbled.
1/2 teaspoon grated lemon peel
4 frozen phyllo pastry sheets, thawed
1/2 cup (1 stick) unsalted butter, melted

Greens, a vegetarian restaurant in San Francisco, serves these terrific
pastries

Makes 12

heat oil in heavy large skillet over medium heat. Add onion and garlic
andsaute 5 minutes. INcrease heat to high. Add spinach and saute until
wilted, about 5 minutes. Drain spinach mixture, pressing on solids to
release as much liquid as possible. Transfer to bowl and cool
completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon
peel.
Season to taste with salt and pepper. Place 1 phyllo sheet on work
surface. Cut lengthwise into 3 strips. Brush with butter. Place 1
rounded tbsp filling at 1 end of dough strip. Starting at 1 corner,fold
pastry over filling, forming triangle. Repeat, folding up length of
pastry as for flag. Brush wit butter. Repeat with remaining
pastry,butter
and filling. Transfer turnovers to baking sheet. Cover and chill.
Preheat oven to 375F. Bake turnover until golden, about 12 minutes.
Cool slightly and serve.
Origin: Favorite Restaurant Recipes, by
Bon Appetit Shared by: Sharon Stevens

Yield: 12 servings

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Goat Cheese And Sundried Tomato Salad

none

2 teaspoon dijon mustard
4 cup bibb lettuce, cleaned
2 tablespoon red wine vinegar
1/4 lb goat cheese
6 tablespoon vegetable oil
4 sundried tomatoes
1 fresh ground pepper
2 cup radiccio, cleaned

1. Make the dressing by placing the mustard in a bowl and add the
vinegar.
Start beating with a wire whisk and add the oil slowly as you do. Add the
pepper.
2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves
int
one of the bowls and toss well. Place the Bibb lettuce leaves in the
other
and toss. 3. Arrange a ring of radiccio around the outer edge of each
plate. Place t Bibb lettuce in the center. Crumble the goat cheese over
the lettuce.
Distribute the tomatoes evenly over the goat cheese on each plate.

Yield: 6 servings

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Goat Cheese Polenta With Sun Dried Tomatoes

none

1 cup plus 2 tablespoons yellow
1 corn grits
2 (14 1/2-ounce) cans fat-free
1 chicken stock
2 garlic cloves, pressed or
1 minced
6 oz goat cheese, crumbled
1/2 cup sun-dried tomatoes, cut into
1 matchstick-size strips

Combine grits, chicken stock and garlic in large saucepan with
tight-fitting lid. Bring to boil over medium heat, stirring
frequently. Reduce heat to low and cook, stirring occasionally, for
20 minutes. Remove from heat and stir in goat cheese and sun-dri

Spray 9xl~inch baking dish with nonstick cooking spray. Spoon grits
mixture into dish and press with wet hands to spread evenly. Cool to
room temperature and refrigerate. When well chilled, turn out onto
cutting board and cut into 64 squares to serve as hors d'oeuvres.
Makes 64 servings.

Per serving: Calories 22 Fat 1g Cholesterol 2 mg Sodium 17 mg Percent
calories from fat 41%

Jeanne Jones/King Features Syndicate Inc. Dallas Morning News 4/3/96

Yield: 4 servings

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Goat Cheese With Sun-Dried Tomatoes And Rosemary

none

3 dried tomatoes; halved
3 cl garlic; pressed
2 tablespoon canola oil
1 tablespoon fresh rosemary; chopped
1 french bread loaf
1 canola oil
10 oz goat cheese
1 *garnish*
1 fresh rosemary sprigs

Recipe by: Southern Living Cover dried tomato halves with boiling water=
and
let stand 5 minutes -- drain and chop. Combine tomatoes and next 3
ingredients...cover and chill up to 4 hours.
Slice baguette thinly, brush rounds with additional oil. Place on a=
baking
sheet and bake at 350 for 8 minutes or until lightly toasted. Just
before
serving, place goat cheese on a plate and top with marinated tomatoes.
Serve with baguette rounds and garnish.

From: Julie Bertholf .

Yield: 8 servings

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Grilled Sonoma Goat Cheese In Vine Leaves

none

4 each cheese, goat, white, in - rounds
8 each tomatoes, sun-dried, in - olive oil
1 cup oil, olive
8 each leaves, grape, stems - removed
16 each croutons, rubbed with oil - and bak; ed in the oven

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of
each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

Yield: 4 servings

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Linguine With Asparagus And Goat Cheese

none

1/2 lb fresh asparagus
1/2 cup canned no-salt-added chicken
1/4 can chablis or other dry white w
1/4 cup shallots; chopped
1/4 teaspoon pepper
4 oz neufchatel cheese, softened
2 oz goat cheese; crumbled
2 tablespoon fresh lemon juice
1/2 cup thinly sliced sweet red pepp

Recipe by: Cooking Light Cookbook 1994
[Put water for linguine or spaghetti on to boil.]

Snap off tough ends of asparagus. Remove scales from stalks with a knife
orpeeler, if desired. Cut asparagus into 1-inch pieces. Set aside.

Combine chicken broth, white wine, chopped shallots, and pepper in a
saucepa boil; add asparagus. Reduce heat and simmer 5 minutes. Add cheese
and lemcook over low heat, stirring constantly, until cheeses melt. Set
aside; kee
Cook pasta according to package directions, omitting salt and
far; drain. Pa serving bowl. Add asparagus mixture and sweet red pepper;
toss gently. Seimmediately.

Yield: 5 servings (284 cal per 1-cup serving) [2 servings; 3
with salad]

Yield: 2 servings

Preparation Time: 0:20

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Pasta With Creamy Goat Cheese And Snap Peas

none

1/3 lb creamy goat cheese
1 lb snap peas or snow peas
1 salt to taste
3/4 lb penne or other tubular pasta
2 tablespoon olive oil
1 tablespoon finely chopped garlic
4 large plum tomatoes, cored and cubed
1 jalapeno, seeded and chopped fine
1 freshly ground pepper to taste
4 tablespoon chopped basil leaves

Crumble goat cheese fresh from refrigerator. Let warm to room
temperature.
Pluck off and discard the ends of the snap peas. In a large pot, bring 4
quarts of water to a boil. Add salt and the pasta. Bring to a boil again
and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil
again, and cook 3 minutes more, stirring. Do not overcook. The pasta and
the peas should be al dente. Drain and reserve 1/4 cup of the cooking
liquid.

In a saucepan, heat the olive oil, add the garlic and cook briefly. Do
not
brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over
mediumheat, stirring, for 5 minutes. Add the pasta and the peas. Add the
reservedcooking liquid, goat cheese and basil. Toss well. Adjust the
seasoning. Cook briefly until thick. Serve immediately.

From The Cookie Lady's Files.

Yield: 4 servings

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Pasta With Goat Cheese And Asparagus

none

1 1/2 lb asparagus, fresh
2 tablespoon chives, chopped fresh
1 lb fettuccine
1 pepper freshly ground
1/4 lb goat cheese
2 tablespoon butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine,
boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should
be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3.
Melt the butter in the kettle and add the asparagus. Saute for about 1
minute and add the fettuccine, goat cheese, chives and the pepper. Pour
in
the reserved water. Toss well and serve.

Yield: 8 servings

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Penne Salad With Tomatoes, Goat Cheese And Basil

none

12 oz penne
3 cup chopped tomatoes
2 teaspoon crushed garlic
2 tablespoon olive oil
2 tablespoon balsamic vinegar
3 oz goat chees, crumbled
3/4 cup chopped fresh basil
1/3 cup sliced black olives

1. Cook pasta in boiling water according to package instructions or
untillfirm to the bite. Rinse with cold water. Drain and place in
serving
bowl.2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and
pepper to taste. Toss untill chees begins to melt. TIPS: Apple sider
vinegar can replace balsamic vinegar. Try feta chees instead of goat
cheese. Use juicyripe tomatoes to give the dalad enough liquid. Make
ahead>>> Prepare tomatoe dressing early in day to marinate.
Do not toss until ready to serve. From Rose Reisman
Brings Home Light Pasta, typed in by Iris.

Yield: 6 servings

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Lamb Spirals With Goat Cheese Ravioli

none

4 four-oz lamb paillardes (5x5x1/8; ) -- see direct
1/8 cup garlic; roasted
1/8 cup pine nuts; roasted
2 tablespoon olive oil
4 pinch string
1 pinch salt; to taste
1 pinch fresh ground black pepper; to taste
32 won-ton wrappers
1 cup goat cheese
1 tablespoon fresh italian parsley; chopped
1 pinch fresh ground black pepper
1/2 cup veal glaze
1 tablespoon fresh savory; chopped
1 tablespoon pink peppercorns
2 cup beurre blanc; see recipe

Recipe by: Bill Hufferd of DC3 Restaurant, Santa Monica, CA Preparation
Time: 1:30 CHEF'S NOTE: A "paillarde" is a piece of meat that has been
pounded flat be

STEP ONE: Prepare the Lamb-- Prepare each paillarde of lamb by pounding a
4-ounce portion between waxed

Place the lamb pieces flat on a cutting board. Mix roasted garlic with
roas

STEP TWO: Prepare the Ravioli-- Mix goat cheese with Italian parsley and
a
pinch of pepper. Place a dab of

STEP THREE: Prepare the Beurre Blanc-- See the recipe for "Beurre Blanc
forLamb Spirals" in this cookbook.

STEP FOUR: Final Assembly-- Charbroil the lamb spirals to Medium Rare.
Remove string and slice into 20

Yield: 4 servings

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Texas Goat Cheese Tart

none

12 oz texas goat cheese
1/2 cup fresh herbs, loosely packed - (see; suggestions below)
1 small garlic clove (or more) - mashed
2 oz unsalted butter
4 oz fresh ricotta
3 oz creme fraiche
2 tablespoon flour
2 eggs
1 salt
1 freshly ground black pepper
1 9-inch pie crust, prebaked

Suggested herbs to use in this recipe a basil, parsley, marjoram,
tarrogon, rosemary, thyme, etc.)

This trendy tart comes from the Mozzarella Company in Dallas, purveyors
of
prize-winning Texas cheeses that often are flavored with herbs. It makes
a
fine brunch fare accompanied by salad, and minature tarts are a tremedous
hit served as hors d'oeuvres.

DIRECTIONS: =========== Bring all ingredients to room temperature.
Preheat
oven to 375 degrees F. In a bowl of food processor, mince herbs and
garlic.Add cheeses, butter, creme fraiche, eggs, salt, and pepper, and
process until mixture is smooth. Pour into prebaked pie crust. Bake
until puffed and golden, about 30 minutes. Serve warm or at room
temperature. Serves 8 as first course, 6 for luncheon.

AUTHOR'S NOTE: My favorite combination of herbs for
this recipe is 1/4 generous cup parsley, 2 tablespoons fresh
rosemary,
and 2 tablespoons freshbasil. Often, I also add more garlic, 3 ounces of
sun-dried tomatoes, and a generous sprinkling of toasted pine nuts.

~ Source: The Herb Garden Cookbook, by Lucinda
Hutson ~ Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Yield: 8 servings

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Tomato, Cucumber, And Goat Cheese Salad (Mondavi)

none

----SALAD----
1/2 basket cherry tomatoes; cut in half
1/2 cucumber; peeled and sliced
1/2 red onion; sliced thin
1/4 cup cilantro; chopped
1/4 cup mint; chopped
1 head romaine lettuce; chopped
1/2 cup goat cheese; crumbled
1 cup french bread croutons
10 kalamata olives; pitted (up to 12)
----DRESSING----
1/4 cup lemon juice
1/4 cup rice wine vinegar
1 tablespoon garlic; chopped
1 1/4 cup olive oil
1 teaspoon ground cumin seed
1 salt and freshly ground pepper

Combine salad ingredients in a large bowl.

Mix together the dressing ingredients and toss with salad.

Serves 4-6.

Notes: Try with Woodbridge Sauvignon Blanc

Hanneman/Buster/Mcrecipe 1998-Apr-06

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Posted to MC-Recipe Digest by KitPATh > on Apr
06,
1998

Yield: 6 servings

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Tomatoes Stuffed W/ Souffleed Goat Cheese And Savory Greens

none

6 medium tomatoes; ripe
1 salt
4 teaspoon unsalted butter
1 1/2 tablespoon shallots; minced
2 teaspoon garlic; minced
1 1/2 tablespoon all-purpose flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese <<or>>
1 log-style goat cheese
2 eggs, separated
3 tablespoon chives; minced
2 teaspoon fresh savory or tarragon; minced
1 salt
1 freshly ground white pepper
3 cup mixed savory baby greens; *see notes
1/4 cup lemon-garlic vinaigrette (recipe fo; llows)
1 basil oil

Preheat the oven to 400 degrees.

Slice the tops off the tomatoes and scoop out the seeds and pulp.
Sprinkle
the insides with salt and invert the tomatoes on paper towels to drain.

In a small saucepan, melt the butter. Add the shallots and garlic and
sauteuntil soft but not brown. Add the flour and continue cooking for 2
to
3 minutes, stirring continuously. Whisk in the half-and-half and the
sherry, cooking for 3 minutes longer and continuously whisking until the
mixture issmooth. Transfer the mixture to a bowl and let cool slightly.
Whisk in the goat cheese, egg yolks, chives, savory, salt and pepper.

In a separate bowl, beat the egg whites until they hold stiff
peaks. Stir 1/4 of the whites into the cheese mixture to lighten it.
Carefully fold in the remaining whites.

Spoon the souffle mixture into the tomato shells,
mounding it slightly. Place the tomatoes, with their sides touching,
in
a lightly oiled baking dish. Bake for 20 to 25 minutes or until the
tops
are lightly puffed and browned.

Serve the hot tomatoes immediately on a bed of the
mixed greens on chilled plates. Drizzle on about 1/4 cup of the
vinaigrette and finish with a sprinkling or two of white pepper and
basil oil.
Yield: 6 servings
Recipe By : COOKING RIGHT SHOW
#CR9734
Posted to EAT-L Digest 21 October
96
Date: Tue, 22 Oct 1996 10:44:56
-0400
From: Bill Spalding
>
NOTES : Show: 10/17/96
*arugula, frisee, watercress and mizun.
From SUNNY West Palm
Beach, FL

Yield: 1 servings

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Tortellini Al Forno With Radicchio And Goat Cheese

none

3 tablespoon extra virgin olive oil
1 medium red onion, sliced paper thin
2 heads radicchio treviso, in 1/2 pie; ces
1 recipe goat cheese tortellini
2 cup salsa balsamella
1/2 cup parmigiano reggiano

To Make Tortelloni Al Forno:

Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2
tablespoons salt.

Heat oil in a 12 to 14-inch saute pan until smoking and add onions. Cook
onions until softened but not brown, about 1 to 2 minutes. Add radicchio
and cook until softened and lightly gray in color, about 5 to 6 minutes.
Remove from heat and allow to cool.

Meanwhile, drop tortellini into boiling water and cook until tender.
Gentlydrain and place in a large mixing bowl. Add cooled radicchio
mixture,
balsamella and half the grated cheese. Gently stir to mix well.
Divide among 4 buttered gratin dishes, sprinkle with the remaining
cheese and bakeuntil bubbly and crusty on top, about 20 minutes. Serve
immediately.
Yield: 4 servings

Recipe by: Molto Mario MB1D32 Posted to MC-Recipe Digest
V1 #631 by Sue > on Jun 01, 1997

Yield: 1 servings

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Tortellini With Goat Cheese And Scallions

none

2 cup soft goat cheese, preferably coach; farm
6 scallions, plus
2 scallions, thinly sliced
2 eggs
1/2 teaspoon freshly grated nutmeg
1/2 cup grated parmigiano-reggiano, plus 1/; 4 c
1 recipe basic pasta
4 cup good chicken broth

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a large mixing bowl, mash goat cheese until soft. Add scallions, eggs,
nutmeg and cheese and stir well. Using a pasta roller, roll out pasta to
thinnest setting and then cut sheets into 2-inch squares. Bring chicken
stock to simmer in a 4-quart saucepan. Place 1 teaspoon goat cheese
fillingin the center of each 2-inch square. Fold opposite corners
together
to forma triangle. Press edges together firmly to seal. Bring opposite
points of the triangle together and meld together with firm finger
pressure. Continueuntil all pasta is done. Drop tortellini in boiling
water
and cook until tender, about 7 to 10 minutes. Drain well and drop into
simmering chicken broth. Add remaining scallions and cheese, check for
seasoning and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario MB1D31 Posted to MC-Recipe
Digest V1 #631 by Sue > on Jun 01, 1997

Yield: 1 servings

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Trio Of Marinated Goat Cheeses

none

1 log; (11-oz) fresh soft goat c
----TOMATO AND GARLIC GOAT CHEES---
5 large garlic cloves; (unpeeled), pierced
1/2 cup (about) plus 2 tablespoons olive oi; l
5 sun-dried tomatoes
5 small sprigs fresh rosemary
5 small sprigs fresh thyme
----PORCINI MUSHROOM GOAT CHEESE---
7/8 oz dried porcini mushrooms*; (up to 1)
1/2 cup (about) plus 2 tablespoons olive oi; l
1 large garlic clove; minced
1 tablespoon minced fresh parsley
1 salt and pepper
----WALNUT GOAT CHEESE----
1/4 cup plus 2 tablespoons walnuts; (about 1 1/2 ounces)
1/2 cup (about) walnut oil
1 pepper

Delicious served with bread or crackers, these cheeses are also a
wonderfuladdition to pizzas, pastas and salads.

*Dried porcini are available at Italian markets and specialty
foods stores.
Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds
aside.
For tomato and garlic goat cheese: Preheat oven to 350°F.
Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake
until garlic is tender when pierced with small sharp knife, about 20
minutes. Cool slightly; peel garlic cloves. Reserve oil in pan.

Place sun-dried tomatoes in small bowl. Add enough
boiling water to cover. Let tomatoes stand until softened, about 15
minutes. Drain; pat dry.
Put 1 tomato, 1 garlic clove and 1 sprig
each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1/2
teaspoons oil reserved from garlic. Place 1 cheese round atop herbs.
Drizzle with more reserved olive oil. Repeat layering, using
remaining
tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in
enough olive oil to fill jar completely. Seal tightly. (Can be prepared
1
week ahead; refrigerate.)
For porcini mushroom goat
cheese: Rinse mushrooms briefly with cold water; drain. Place mushrooms
in
small bowl. Add enough boiling water to cover andlet stand until
softened,
about 30 minutes. Drain mushrooms.
Heat 2 tablespoons olive
oil in heavy small skillet. Add garlic and sauté until just golden,
about
3 minutes. Add mushrooms and cook until just heated through,
stirring
occasionally, about 1 minute. Mix in parsley. Season with salt and
pepper. Cool completely.
Layer mushrooms,
olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and
ending with mushrooms. Pour in enough oil to fill jar completely.
Seal tightly. (Can be prepared up to 1 week ahead;
refrigerate.)

For walnut goat cheese: Preheat oven to 350°F. Place walnuts on small
cookie sheet. Toast until golden brown and fragrant, stirring
occasionally,about 12 minutes. Cool completely.

Finely chop walnuts. Layer walnuts, walnut oil and remaining 4
goat cheese rounds in 8-ounce jar, seasoning each layer generously with
pepper. Pour inenough walnut oil to fill jar completely. Seal tightly.
(Can
be prepared upto 1 week ahead; refrigerate.)

Makes three 8-ounce jars

Bon Appétit December 1990

Posted to recipelu-digest by Sandy > on
Feb 24, 1998

Yield: 1 servings

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Warm Goat Cheese Fondue

none

2 tablespoon shallot, minced
1 tablespoon corn oil
2 tablespoon thyme, fresh, chopped
3/4 cup whipping cream
5 1/3 oz goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper, cracked

Cook shallot in oil in a large nonstick skillet until tender, stirring
often; stir in chopped thyme and whipping cream. Bring to a boil,
stirring
constantly; remove from heat. Whisk in goat cheese, salt and pepper until
smooth. Yeild about 1 1/2 cups

Notes: This is served with Warm Goat Cheese and Potato Salad
Per serving: 364 Calories; 33g Fat (82% calories from fat); 13g Protein;
4gCarbohydrate; 101mg Cholesterol; 415mg Sodium

Posted to FOODWINE Digest 09 Dec 96

Recipe by: Southern Living Best Recipe

From: terry pogue >

Date: Mon, 9 Dec 1996 13:17:28 +0100

Yield: 4 servings

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Watercress Goat Cheese Salad

none

1 bunch watercress washed and
1 dried
1/4 cup pecan halves
4 oz mild goat cheese well
1 chilled

On each of 4 salad plates, place some of the watercress and pecans. Cut
goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat
cheese slices on each salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Yield: 1 servings

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Asparagus, Prosciutto, And Goat Cheese Galettes

none

2 medium onions; chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 lb thin asparagus; (about 15 spears, 1/4- to
2 galette rounds; (recipe follows), baked
1/4 lb thinly sliced prosciutto; cut crosswise into thin s
1/3 cup soft mild goat cheese; (about 4 ounces) room tem
----GALETTE ROUNDS----
1/4 cup milk
3/4 stick; (6 tablespoons) unsalted
3 large egg yolks
1 large whole egg
2 cup all-purpose flour
1 3/4 teaspoon salt
3 tablespoon chopped fresh chives

In a skillet cook onions in oil and butter with salt and pepper to taste

over moderately low heat 15 minutes, or until golden. Transfer onions to
a
bowl to cool.

Have ready a large bowl of ice and cold water. Cut asparagus crosswise
into1/2-inch pieces and cook in a large saucepan of boiling salted water
3
to 5minutes, or until just tender. Drain asparagus in a colander and
transfer to bowl of ice and cold water to stop cooking. Lift asparagus
out
of water and pat dry.

Preheat oven to 400°F.

Spread onions evenly onto galette rounds and top with prosciutto,
asparagus, and goat cheese. Bake galettes on a baking sheet in
middle of oven about 15 minutes, or until tops are lightly browned.
Transfer galettesto a rack and cool.

Serve galettes, cut into wedges, at room temperature.

GALETTE ROUNDS: In a bowl whisk together milk, butter,
yolks, and whole egg. In another bowl whisk together flour, salt, and
chives and stir into milk mixture until just combined.

On a lightly floured surface with floured hands knead
dough about 8 times, or until just smooth. Wrap dough in plastic wrap and
chill hour.
Preheat oven to 450°F.

Divide dough into 4 pieces. On a lightly floured
surface with a floured rolling pin roll out each piece into an 8-inch
round. Transfer rounds to
2 baking sheets and crimp edges decoratively.
Chill dough 10 minutes and bake in middle and lower thirds of oven
about
5 minutes, or until golden brown. Transfer galettes to racks and cool
completely. Galettes may be made1 day ahead and kept in a sealable
plastic
bag at room temperature. Makes 4galettes rounds.

Makes 2 galettes, serving 2.

Gourmet April 1996

Posted to recipelu-digest by Sandy
> on Feb 24, 1998

Yield: 1 servings

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Baked Goat Cheese Gnocchi

none

10 oz goat cheese,; divided
4 egg yolks,; divided
1 up to 1 cup flour
1 salt and pepper
1 milk, to thin
6 oz italian bulk sausage, cooked,; drained and crumbled

In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg
yolks. Using a paddle, cream mixture, adding enough flour, a bit at a
time,to make a tight but workable dough pliable enough to pipe from a
pastry bag; season to taste with salt and pepper. Transfer dough to a
pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a
wax or parchment paper-lined cookie sheet. Chill until firm. Cut
each
cylinder into 1-inch pieces. Lightly flour work surface and roll
pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.
Chill again.
Preheat broiler. Lightly oil 2 individual gratin
dishes or 1 medium baking dish. Cook sausage until browned, breaking it
apart with a spoon. Drain offexcess fat and keep warm. Bring a large pot
of
salted water to a boil and boil gnocchi, testing frequently for
doneness.
In a small bowl mix togetherremaining cheese and egg yolk. Slowly whisk
in
milk until thin enough to pour; season with salt and pepper. Drain
gnocchi and toss with sausage. Transfer gnocchi to prepared dishes;
spoon egg glaze over top. Broil until golden brown and bubbly. Serve
directly from gratin dishes.
Yield: 2 to 3 servings
Recipe By :ESSENCE OF
EMERIL SHOW#EE076
Posted to MC-Recipe Digest
V1 #301
Date: Thu, 14 Nov 1996
08:15:28 -0500
From: Meg Antczak
>

Yield: 1 servings

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Baked Goat Cheese With Garden Salad

none

8 oz fresh log chevre*
3 thyme sprigs (or more)
1 olive oil
1 cup fine dried bread crumbs
1 teaspoon dried thyme; crushed
2 tablespoon red wine vinegar -or more
1 salt, pepper
1/2 head rocket (or see note)
1 day-old baguette
1/2 cup butter; melted
2 lg. garlic cloves; split

*Note: Chevre should be cut into 4 (1/2-inch-thick) rounds. **Instead of
rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil
may be used instead. Place goat cheese rounds and fresh thyme in shallow
pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up to 1 day. Mix
bread crumbs and dried thyme. Set aside. Make dressing with 1/2 cup olive
oil, vinegar and salt and pepper to taste. Set aside. Wash and dry
lettuces. Slice baguette into 24 (1/4-inch-thick) slices. Brush each
slice
with some of melted butter. Place on baking sheet and bake at 350F 5 to 7
min utes, or until croutons are lightly browned. While still warm rub
each
crouton with cut clove of garlic. Dip marinated cheese slices in bread
crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or
until cheese is barely bubbling and is golden brown. Toss lettuces with
enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese
incenter of plates, browned side up. Arrange croutons around cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Yield: 4 servings

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Baked Potato With Rosemary, Olive Oil And Goat Cheese

none

1 russet potato
1 olive oil
1 sea salt
1 teaspoon fresh chopped rosemary
1/2 tablespoon extra virgin olive oil
1 tablespoon grated goat cheese

Preheat oven to 375 degrees.

Wash potato, dry, then roll in olive oil and sea salt. Bake in preheated
oven 50 minutes. Split cooked potato and open. Sprinkle with rosemary and
olive oil and top with goat cheese. Garnish with cracked black pepper.
Serve immediately. Makes 1 serving.

Per serving: 285 calories, 34g carbohydrates, 5g protein, 10g total fat
(3gsaturated), 7g cholesterol, 2g fiber, 56mg sodium. Calories from fat:
32%.
Two-thirds of the recipe's fat is from the olive oil, a rich source of
monounsaturated fat.

Recipe by chef Brian Moran of the Milwaukee Club, Milwaukee,
Wisconsin.
Published in the Milwaukee Journal Sentinel 10/19/97.

Recipe by: Chef Brian Moran of the Milwaukee Club

Posted to MC-Recipe Digest V1 #861 by Mark Scheffler
> on Oct 23, 1997

Yield: 1 servings

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Balsamic Marinade For Goat Cheese

none

1/2 cup balsamic vinegar
2 tablespoon fresh lemon juice
2 tablespoon fresh orange juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
2 whole garlic cloves; minced
1/4 cup thinly sliced fresh basil
1 teaspoon dried mexican oregano
3/4 cup extra virgin olive oil
8 oz soft fresh goat cheese; cut into 1 inch thick rou
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper

Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic,
basil and oregano in medium bowl. Gradually whisk in oil. Season to taste
with salt and pepper. Pour mixture into glass baking dish. Add goat
cheese;turn to coat. Refrigerate at least 2 hours or up to 2 days,
turning
occasionally.

Transfer goat cheese to platter. Spoon marinade over. Sprinkle with
bell peppers.

Yield: 8 appetizer servings

Recipe by: Two Hot Tamales

Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary"
> on Nov 22, 1997

Yield: 1 servings

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Bbq Lamb Salad W/Grilled Vegetables And Goat Cheese (Gc)

none

6 lamb tenderloins
1/2 cup new mexico style bbq sauce
1 salt and freshly ground black peppe; r
4 cup mixed greens
8 slice goat cheese; 1/4-inch thick
8 pencil thin asparagus; grilled
1 red bell pepper; grilled and, seeded, cut
1 yellow bell pepper; grilled and, seeded, cut
2 new potatoes; cooked, grilled, and cut

Prepare a wood or charcoal fire and let it burn down to embers. Brush the
lamb with the barbecue sauce and season to taste with salt and pepper.
Grill for 3 minutes on each side or until done. Serve on top of mixed
greens with grilled vegetables and goat cheese.

Yield: 4 servings

Recipe by: GRILLIN'& CHILLIN' SHOW #GR3621 Posted to MC-Recipe Digest V1
#673 by (Shermeyer-Gail) on Jul 15, 1997

Yield: 4 servings

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Scallops And Goat Cheese With Spaghetti

none

1 lb spaghetti
1/2 cup olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic; minced
1 lb scallops; quartered
1 lb tomatoes; peeled and chopped
1/4 lb sun-dried tomatoes; oil-packed, coarsely chop
1/4 cup parsley; finely chopped
6 oz goat cheese; crumbled

This dish is made very quickly. When all the ingredients are prepared,
bring your pasta water to a boil and add the pasta.

Heat the oil, pepper and garlic over high heat. When the oil is very hot,
add the scallops. Stir-fry quickly, 30-40 seconds. Remove the scallops
witha slotted spoon, letting the oil drain back into the pan.

With the heat still high, add the fresh tomatoes, sun-dried tomatoes
with their oil and parsley. Stir-fry one minute. Turn off the heat and
add
the goat cheese, stirring until it dissolves and melts into the sauce.

Return the scallops to the sauce pot and mix thoroughly. Keep sauce
warm while the pasta finishes cooking, making sure that the sauce does
not boil.
When pasta is cooked, drain, toss with the sauce and serve.

NOTES : Use a goat cheese such as Montrachet that will melt
completely intothe sauce.
Recipe by: Sicilian and American Pasta Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Sharon >
on Jul 14, 1997

Yield: 4 servings

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Smoked Quail And Goat Cheese-Filled Poblano Chile

none

8 large fire-roasted poblano chiles
8 smoked quail breasts, diced in 1/4; pieces
2 tablespoon olive oil
4 shallots, minced
1 small clove garlic, minced
1/2 oz tequila
1 pinch minced cilantro
1 lb goat cheese

To prepare stuffing:

Peel poblano chiles, split down one side and remove seeds. Saute diced
quail in olive oil, shallots and garlic until shallots are soft, taking
care not to burn the garlic. Deglaze pan with tequila and set aside to
cool. When mixture is cool, mix in cilantro and goat cheese.

Carefully stuff the peppers. You may sew the chiles up with strips of
blanched leeks and a needle.

To bake chiles:

Preheat oven to 350 degrees. Place stuffed chiles, cut side down, in a
baking pan and cover. Roast for about 40 minutes. Uncover and roast
another5 minutes. Serve on a pool of Tomato-Cilantro salsa.

To roast chiles:

Using long tongs, place peppers over a gas flame and turn until the
skin isevenly charred. You may also place the peppers on a cookie sheet
and
roast them under the broiler, taking care not to burn them. Transfer the
charred peppers to a plastic bag, seal and let them steam. When peppers
have cooled, using rubber gloves, carefully peel skin and make an
incision down one side of the chiles and remove seeds, making sure not to
tear the chiles.
NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking

Recipe by: James Beard - Feb 97 issue Chile Pepper Magazine

Posted to bbq-digest V5 #068, by "Garry Howard"
> onTue, 14 Jan 1997.

Yield: 8 servings

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Smoked Salmon And Goat Cheese Sandwiches

none

1/2 lb soft mild goat cheese; (such as bucheron or mont
10 tablespoon minced fresh arugula or watercress
5 tablespoon olive oil
6 teaspoon minced fresh chives
1 lb smoked salmon slices
2 tablespoon fresh lemon juice
12 1/2 inch-thick egg bread slices
1 fresh arugula or watercress leaves
12 thin lemon slices

Fresh strawberries and cookies from the bakery round out the meal nicely.
Pour a dry white wine or iced tea.

Can be prepared in 45 minutes or less.

Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2
teaspoons chives in small bowl. Season generously with pepper. Arrange
salmon in single layer on large plate. Drizzle 3 tablespoons oil

over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula,
4teaspoons chives and generous amount of pepper. (Can be prepared 4 hours
ahead. Cover and refrigerate.)

Just before serving, toast bread. Spread with goat cheese mixture; top
withsalmon. Place sandwiches on plates. Tuck arugula under sandwiches.
Make
cutin each lemon slice from center to edge. Twist 1 slice atop each
sandwich.
4 servings

Bon Appétit June 1993

Posted to recipelu-digest by Sandy > on Feb
24, 1998

Yield: 1 servings

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Socca With Roasted Peppers And Goat Cheese

none

2 cup lukewarm water
2 teaspoon salt
2 1/4 cup chick pea flour
1/4 cup extra virgin olive oil; plus 2 tablespoons
1 cup red sweet bell peppers; roasted, peeled
4 oz fresh goat cheese; coach farm preferred

Preheat oven to 425 degrees F and preheat broiler.

Place water and salt in a large wooden bowl. Whisking constantly, add
checkpea flour until all is well blended. Stir in olive oil and let stand
30 minutes. Smear a 14inch cast iron skillet with 2 tablespoons oil
and
pour in batter. Place under broiler for 6 minutes, until lightly
blistering. Remove and place in oven and bake 15 minutes. Remove, cut
into wedges, dustwith pepper and serve with roasted peppers and goat
cheese.
Yield: 4 as antipasto

Recipe by: MEDITERRANEAN MARIO #ME1A02

Posted to MC-Recipe Digest V1 #990 by Sue
> on Jan 07, 1998

Yield: 1 servings

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Spinach And Goat Cheese Pasta

none

1 1/2 lb fresh spinach: washed; dried, stemmed and shredd
1 pkg (16oz.) dry spinach fettucine noodl; es
1/3 cup broth; (vegetable or chicken)
1/3 cup 1996 st. clement sauvignon blanc
2 garlic cloves; minced, (up to 3)
5 oz fresh goat cheese; crumbled, (up to 6)
1 cup cherry tomatoes; halved, (up to 2)

1. Put washed, shredded spinach in large strainer.

2. Cook pasta according to package directions. Pour over spinach in
strainer and mix to wilt spinach.

3. In a sauce pan, heat the broth and St. Clement Sauvignon Blanc to
simmer. Stir in goat cheese and garlic until cheese is melted; remove
from
heat.

4. Add cheese mixture to pasta, toss to coat. Divide pasta among four
serving plates, scatter tomatoes over each serving and season with salt
andpepper to taste.

Serve with 1996 St. Clement Sauvignon Blanc!

Posted to recipelu-digest by molony > on Feb 27, 1998

Yield: 4 servings

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Spinach Linguine With Goat Cheese

none

3 tablespoon olive oil
1 bunch green onions; sliced
4 plum tomatoes; chopped
1 red bell pepper; chopped
6 oil-packed sun-dried tomatoes; drained, chopped
2 garlic cloves; minced
1/4 teaspoon dried oregano; crumbled
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or 1 teaspoon d; ried, crumbled
1 salt and pepper
8 oz spinach linguine or spaghetti; freshly cooked
4 oz soft goat cheese; (such as montrachet), sli

A sophisticated main course.

Heat oil in heavy large skillet over medium heat. Add next 6 ingredients
and sauté until onions are tender, about 15 minutes. Stir in

parsley and basil. Season with salt and pepper. Add pasta; toss
thoroughly.Divide pasta between 2 plates. Top each with half of goat
cheese.
2 servings

Bon Appétit January 1991 Cynthia Paige Ward:
Winston-Salem, North Carolina
Posted to recipelu-digest by Sandy
> on Feb 24, 1998

Yield: 1 servings

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Summer Rice Salad With Goat Cheese Dressing

none

----DRESSING----
1/2 cup corn oil
1/2 cup crumbled soft mild goat cheese
1/4 cup red wine vinegar
2 tablespoon ons, chopped fresh oregano
1 tablespoon on, ground cumin
1/2 teaspoon ground cloves
----SALAD----
4 1/2 cup water
2 1/2 cup uncooked long-grain white rice
1 teaspoon salt
10 oz frozen corn, thawed and drained
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped red onion
6 green onions, chopped
1/2 cup chopped fresh chives or green onion; s

FOR DRESSING: Combine corn oil, goat cheese, vinegar, oregano, cumin and
cloves in large bowl and whisk until well blended. Set aside.

FOR SALAD: Bring 4-1/2 cups water to simmer in heavy large saucepn. Add
rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover
andcook until rice is cooked through, about 20 minutes. Remove from heat
and let stand 5 minutes.

Transfer rice to a large bowl. Fluff with fork. Pour goat cheese
dressing over hot rice and let cool, tossing occasionally. Mix in corn,
red and green bell peppers, red and green onions and chives. Season
to
taste with salt and pepper. (Rice salad can be prepared 1 day ahead.
Cover
and refrigerate. let stand 2 hours at room temperature before
serving.) =AD=AD=AD=AD=AD

Per serving (excluding unknown items): 199 Calories; 14g
Fat (60% calories from fat); 3g Protein; 18g Carbohydrate; 0mg
Cholesterol;
291mg Sodium
Recipe by: Bon Appetit/August 1994 Posted to FOODWINE
Digest 02 Jul 97 by "McNamara, Kelly" > on Jul 2,
1997

Yield: 8 servings

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Yankee Doodles' Macaroni With Goat Cheese

none

1 stephen ceideburg
2 quart milk
1 salt, to taste
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1 lb small elbow macaroni
1/4 cup butter (1/2 cube)
1/2 cup all-purpose flour
6 oz shredded monterey jack cheese (1 1/; 2 cups)
3 1/2 oz goat cheese, cut up
3 tablespoon olive oil
2 cup day-old bread, torn into small piec; es
1 teaspoon chopped garlic (1 clove)
3 tablespoon grated parmesan cheese

Combine milk, salt to taste, cayenne and white pepper in saucepan. Cook
gently over medium heat until milk comes to simmer. Remove from heat.

Cook macaroni in boiling, salted water until al dente. Drain and aside.

Melt butter over medium heat and whisk in flour, stirring frequently, 1
to
2 minutes. Remove from heat and cool slightly.

Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes.

Over low heat, whisk jack cheese and goat cheese into mixture until
cheese
barely melts. Combine cooked macaroni with sauce, mix well. Adjust
seasonings to taste, then transfer to 2-quart casserole. Bake at 350
degrees for 15 minutes.

Heat olive oil in skillet over medium heat. Add bread crumbs cook,
stirringfrequently, until crisp, about 5 minutes. Add chopped garlic at
last minute. Cool mixture, then crumble coarsely by hand or in food
processor. Toss with Parmesan cheese.

Sprinkle partially cooked macaroni with garlic bread crumbs
bake 10 to 15 minutes longer.

Note: For more goat cheese taste, add 1 1/2 to 3 more
ounces. In the restaurant, the cooked macaroni and cheese is not
baked but ladled into individual heat-proof serving dishes, sprinkled
with the crumb mixture and browned under a broiler.

Makes 6 to 8 servings.

Per serving: 794 calories, 34 grams protein, 35
grams fat, 74 grams cholesterol, 86 grams carbohydrate, 603
milligrams sod less than 1 gram fiber.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

Yield: 6 servings

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Artichoke With Goat Cheese Wrapped In Phyllo

none

1 artichoke bottom
1 oz white wine
1/4 oz basil
1/4 oz chives
2 oz phyllo dough
1 oz butter; softened
1 oz goat cheese; crumbled

Saute artichoke bottom in heated nonstick pan. Add wine, basil and
chives.
Cool to room temperature. Spread phyllo dough with butter; put

together by overlapping edges. Place small amount of phyllo dough in
center; place artichoke bottom on center portion. Sprinkle with mixture

of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in

baking pan. Bake in moderate oven for 12 minutes or until golden.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

NOTES : Recipe by Chef John Guyer, Las Vegas Hilton. Las Vegas Cooking
published by Nathan Adelson Hospice of Las Vegas, NV
Recipe by: Las Vegas Best Bets/Las Vegas Hilton

Posted to KitMailbox Digest by J Pellegrino > on
May19, 1998

Yield: 1 servings

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Artichokes Stuffed With Herbed Goat Cheese

none

2 medium artichokes; (about 1/2 lb. each)
4 oz chevre cheese; softened
2 teaspoon fresh herbs; chopped
1 tablespoon fresh chives; chopped
2 small cloves garlic; finely minced
1 pinch black pepper; freshly ground
1 small baguette

Prepare and cook medium artichokes as directed - remove any stem to form
a
flat base. (Scrape off stem's fibrous skin with a vegetable peeler and
cookalong with the globe, or use it as an ingredient in a stuffing or
saute.) Cut straight across the artichoke, removing about the top third
of
the leaves. Using kitchen shears, trim off the torny tips of the
other
leaves. Turn the artichokes upside down in water, and shake well to wash
off any pesticides, dirt, and insects. Cut artichokes tend to darken
quickly, so assoon as they are trimmed and washed, place them in a
mixture
of 2 T of lemon juice or vinegar per quart of water while you finish
your recipe preparation. Usually place trimmed artichokes leaf side
down in poaching liquid. Cover and simmer over medium to low heat from
about 30-40 minutes.
Cool, then remove choke and scrape out thistle. Set
aside. Preheat oven to 375. In a small bowl, combine chevre with herbs,
chives, garlic and black pepper.

Fill cavity of artichoke with cheese mixture, and
spoon some in between leaves. Place artichokes in a shallow pan and
bake in oven for about 15 minutes, or until goat cheese is thoroughly
warm. Serve with hand-torn pieces of bread.

Shared by Jill Proehl, REG 2 - St. Louis, MO

NOTES : For Herb Mix, it is recommended you
use a combination of oregano, basil, marjoram, and parsley. To stuff -
grab hold of the choke, willfully pulling it out. Dig down with a small
knife or serrated grapefruit spoon and remove the thistle. To make it
easier, parboil the artichoke for about10 minutes, turn leaf side down
and
press firmly on the base of the heart, spreading leaves and opening choke
area for removal and stuffing. Recipe by: Shape Cooks, Spring
1998

Posted to MC-Recipe Digest by Jill
Proehl > on Feb 24, 1998

Yield: 6 servings

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Black Bean-Goat Cheese Enchiladas (With Mango Relish)

none

----SAUCE----
1 cup chicken stock
10 tomatillos (husked); rinsed and chopped
4 cloves garlic
1 cup onions; chopped
2 serrano chiles; seeded and chopped
2 tablespoon fresh cilantro; chopped
1 salt; to taste
----FILLING----
1/4 cup chicken stock
2 cup black beans; cooked
1 clove garlic; minced
2 serrano chiles; seeded and minced
1/2 cup mango or papaya; diced
4 scallions (white part only); thinly sliced
1/2 cup corn kernels; roasted
8 oz fresh goat cheese; crumbled
1 salt; to taste
1 vegetable oil; to soften tortillas
8 corn tortillas
1 cup mango relish (separate recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken stock, tomatillos,
garlic cloves, onions, and serranos over medium-high heat for 10 minutes,
stirring frequently. Transfer the mixture to a blender, add the cilantro,
and puree until smooth. Season with salt and set aside.

To make the filling, in another saucepan, bring all the filling
ingredientsexcept the cheese and salt to a boil. Remove from the heat,
whisk in 4 ounces of the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch up the
sides. Over medium heat, bring the oil to 350 degrees F. or just
smoking. (CAUTION: DoThis Very Carefully--This is VERY, VERY HOT--)
Submerge the tortillas in the oil one by one for 5 seconds each to
soften.
Drain the tortillas on paper towels and keep warm: do not stack the
tortillas.
To assemble the enchiladas, divide the black
bean-goat cheese mixture evenly among the tortillas, spreading
evenly
down the middle. Roll up the tortillas and place seam side down on a
baking sheet or in an ovenproof baking dish, placing them snugly
together. Pour the reserved tomatillo sauce over the enchiladas, and
top with the remaining 4 ounces of the goat cheese. Cover with foil and
bake in the oven for 10 minutes. Serve 2 enchiladas per plate,
together with Mango Relish (separate recipe).
Chef's Notes: This
recipe is included by chef Stephan Pyles in his cookbook __The New
Texas Cuisine__, Doubleday, 1993, ($35.00).
The chef states:
"This recipe was published in _Parade_ magazine in 1987 in an article
commissioned by my friend Sheila Lukins... Although at first glance this
combination may not seem very Texan, one only has to realize that the
Gulf Coast is subtropical and that some of the best goat cheese inthe
country is made here in Dallas by the Mozzarella Company." (He's
right!)
Posted to MC-Recipe Digest V1 #214

Date: 23 Aug 96 17:17:10 EDT

From: Paul & Terri Law >
NOTES : "Black beans, goat cheese, and mango have become a popular
combination
in the new Texas cooking, and once you've tasted these enchiladas,
you'll understand the appeal" says Chef Pyles of Star Canyon in
Dallas, Texas.

Yield: 4 servings

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NYC Nutrilink: M0^00000

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Boboli Pizza With Garlic, Peppers And Goat Cheese

none

1/4 cup olive oil
1 large red onion; thinly sliced
6 large garlic cloves; thinly sliced
1/2 large red bell pepper; thinly sliced
1/2 large yellow or green bell pepper; thinly sliced
1/4 teaspoon dried crushed red pepper
1 salt
1 pepper
16 oz boboli (baked cheese pizza crust)
5 oz soft goat cheese; crumbled
1 tablespoon fresh thyme leaves; or
1 tablespoon dried thyme leaves; crumbled

Preheat oven to 450oF. Heat olive oil in a heavy large skillet over
medium-low heat. Add sliced onion and garlic and saute until very soft,
about 20 minutes. Add sliced bell peppers and saute 5 minutes. Mix in
driedcrushed red pepper. Season with salt and pepper. Place Boboli on a
pizza pan or cookie sheet. Tip skillet so oil accumulates at one side.
Brush Boboli with oil in skillet. Top with onion-pepper mixture.
Sprinkle with cheese and thyme. Bake until cheese melts, about 12
minutes. Cut into wedges and serve. Source: Gourmet Magazine >From
Katherine Smith, Kook-Net:The Shadow Zone IV ~ Stinson Beach, CA

Posted to MC-Recipe Digest V1 #687 by "Bob &
Carole Walberg" > on Jul 23, 1997

Yield: 4 servings

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California Goat Cheese Crepes With Sweet Onion Sauce

none

----CREPES----
1 cup flour, all purpose
1 egg
1 egg yolk
1 cup milk, or more
1 pinch salt
1 pinch pepper, black, ground
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
2 tablespoon butter, lightly salted
1 oil, olive
----FILLING----
8 oz cheese, goat, california - at room; temperature
2 tablespoon oil, olive
3 tablespoon basil, finely shredded
2 tablespoon parsley, chopped
2 tablespoon olives, black, chopped
1 pepper, black, ground
----SWEET ONION SAUCE----
1 1/2 tablespoon oil, vegetable
1 medium onion, sliced
1 cup veal, trimmings * or
1 cup beef, trimmings *
2 tablespoon vermouth, dry

* Trimmings should be cut into 3/4 inch dice.
** See recipe for VEAL STOCK.

For Crepes:
===========

Sift the flour into a mixing bowl; add egg, egg yolk and a little
of the milk and stir to the consistency of smooth paste. Gradually
add remaining milk and mix until smooth. Add salt and pepper, and 1
tablespoon of parsley and chives.

Heat 2 tablespoons of butter until the butter foams and turns a
very light brown color. Whisk this into the batter. Let the mixture
stand for at least 2 hours.

Thin the batter with milk, if necessary, to the consistency of
whipping cream.

Brush a 7" non-stick skillet with a thin film of olive oil and
place over medium heat.

When hot, add about 3 tablespoons of batter and swirl to coat the
pan. Cook until lightly golden, about 1 minute; then flip and cook
the second side for about 30 seconds. Continue with remaining batter,
stacking crepes between sheets of waxed paper.

For Filling:
============

In a mixing bowl, mash the cheese with 2 tablespoons of olive oil
until soft and smooth. Stir in the basil, 2 tablespoons of parsley,
olives, and pepper.

For Sweet Onion Sauce:
======================

In a heavy saucepan, heat the vegetable oil over medium heat,
then add onion and meat. Cook uncovered, shaking the pan and stirring
occasionally, until the meat and the onion are browned (about 20
minutes.)

Add the vermouth, stirring, to the meat and onions. Then add the
stock and bring the mixture to a boil. Allow the mixture to boil
gently, skimming the surface often until sauce has reduced to a light
syrupy consistency (about 30 minutes or longer.)

Remove the saucepan from the heat and swirl in 2 tablespoons of
butter, bit by bit. Strain the resulting sauce and season with a
little bit salt and pepper.

To Assemble:
============

Preheat the oven to 375 F.

Use a narrow spatula or butter knife to spread 1 side of each
crepe evenly with about 2 tablespoons filling. Fold each crepe into
quarters, pressing neatly.

Blanch cucumber slices in boiling salted water for 1 minute then
drain well. Arrange the stuffed crepes in a shallow baking pan,
brushing lightly with olive oil and place them in the oven until
heated through (about 5 minutes.) Arrange 2 crepes, overlapping
slightly, on each of 4 heated serving plates. Arrange 3 cucumber
slices in a fan pattern next to the crepes and garnish with finely
slivered olives.

Warm the sauce. Spoon some sauce around the crepes, and serve.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/m...s/mm-gc-ny.zip

Yield: 4 servings

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NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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Carrots, Goat Cheese, Thyme And Sun-Dried Tomatoes

none

2 large carrots; scrubbed
8 dried tomatoes; rehydrated and chopped
1 fresh thyme; to taste
14 oz hot cooked pasta; drained
1 tablespoon olive oil
8 oz goat cheese; grated or fresh parmesan
1 salt and pepper

Heat a sauce pan with water to cook the carrots. Grate the carrots into
long shreds, then cook for 1 minute in the pan of water. Drain and return
to the pan; add the sun-dried tomatoes and some fresh thyme to taste.

Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot
mixture and cheese, sald and pepepr to taste. Toss gently and serve on
warmplates.

Notes: Use any flat pasta like farfalle, short broad egg noodle, or
ravioli. Add a little citrus peel to the water used to rehydrate the
tomatoes. Fast! Attractive.

>from Simple Pasta Dishes in Vegetarian Pasta by Rose Elliot (1997)
Random House.

Recipe by: Vegetarian Pasta by Rose Elliot (1997)

Posted to MC-Recipe Digest by KitPATh > on
Feb 27, 1998

Yield: 4 servings

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Corn And Goat Cheese Queso

none

2 tablespoon butter
1/2 cup minced onions
3 cup fresh corn; about 6 ears
1 tablespoon chopped garlic
1 jalapeno; stemmed, seeded and chopp
8 oz goat's cheese
1/4 cup heavy cream; (up to 1/2)

EMERIL LIVE SHOW #EMIA29

In a saucepan, over medium heat, melt the butter. Add the onions and
saute
for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to
12minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2
minutes. Season with salt and pepper. Serve with the flauttas.

Yield: about 2 1/2 cups

Posted to recipelu-digest by molony > on Feb 22, 1998

Yield: 1 servings

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Corn Cakes With Sun Dried Tomatoes/Goat Cheese

none

3/4 oz sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup boiling water
1/4 teaspoon crushed red pepper
2 ears of corn
1 cup skim milk
1 centiliter garlic; minced
1 oz chevre (mild goat cheese)
1/2 cup yellow corn meal
1/2 cup whole wheat flour
1 tablespoon olive oil
1/2 teaspoon baking powder
2 egg whites

Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn
tomeasure 1 cup. Arrange corn in a vegetable steamer over boiling water,
cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and
garlic toss well. Combine cornmeal and next 5 ingredients large bowl.
Stir well. Add corn mixture, stirring just until combined. Set aside.
Combine milk and next 3 ingredients in the container of electric
blender;
Cover andprocess until smooth. Add to cornmeal mixture, stirring just
until dry ingredients are moistened. Let stand for 15 mins. Spoon 2 T
of batter per corn cake onto a hot griddle. Cook for 2 1/2 mins or until
the tops are covered w/ bubbles and edges look cooked. Turn corn cakes
and cook an additional 2 1/2 mins. or until browned. Board: FOOD BB
Topic: FOOD SOFTWARE Subject: RR-MM-SWEET POTATOES

To: ALL Date: 11/07
From: GDGX73C TIG MEANS Time: 2:30 PM

File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdjaxxx.zip

Yield: 6 servings

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NYC Nutrilink: M0^00000,M0^00000

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Corn Crepes With Goat Cheese Stuffing In Mole Poblano

none

----FILLING----
1 lb goat cheese, fresh, white
3 eggs
1 2/3 cup corn kernels, fresh
1 2/3 cup nopalitos; diced/cooked *
1/2 cup golden raisins
1/2 cup pine nuts; lightly toasted
2 tablespoon green chilis; diced
1 salt to taste
1 melted butter
----TO ASSEMBLE----
18 corn crepes
1 quart mole poblano sauce; approx
----GARNISHES----
1 sour cream
1 cilantro sprigs

* if nopalitos can't be found, use diced small zucchini, lightly sauteed
ina little butter and a drop of lemon juice

Soften the goat cheese with a fork. Lightly beat the eggs and stir them
thoroughly into the cheese.

Scald the corn kernels for about a minute, then drain them completely.

Stir together the cheese mixture, the corn kernels, and all the remaining
ingredients except the melted butter. Taste, and add salt only if it is
really needed.

To assemble and serve the crepes: Lightly butter a large baking sheet.
Takeone pliable crepe at a time and mound 2 rounded tablespoons of
filling
downthe center of it, leaving plenty of room all around. Roll the crepe
over the filling, folding in the sides envelope-style as you finish
rolling it up. Fill and fold all the crepes this way. Arrange the
crepes,
seam side down, close together on the prepared baking sheet. Brush
their
tops lightlywith melted butter. Bake the crepes for about 25 minutes at
350
degrees--they will be slightly puffed and golden brown.

Meanwhile, heat the mole to a simmer. Spoon about 1/2 cup of
mole onto eachplate, place one or two of the hot stuffed crepes on top of
the mole, and garnish with a little dollop of sour cream and a few
cilantro sprigs. Serveat once.

Serve 8-10 as a main course, 18-20 as little dish in
a series of courses.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #267

Date: Sun, 29 Sep 1996 23:55:33 +0000

From: Linda Place >

Yield: 8 servings

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Country Pizza With Artichokes And Goat Cheese

none

2 cup flour; flour
3/4 teaspoon salt
1 pkg quick rise yeast cornmeal
1 small eggplant; ( 3/4 pound)
6 oz marinated artichoke hearts
3 small tomatoes; cut into thin wedges
1/4 cup fresh basil leaves; loosely packed
6 oz goat cheese; in pieces
1/4 teaspoon cracked black pepper

1. In large bowl, stir flour, salt, and yeast.

2. Stir in 3/4 cup very warm water (120~ to 1300F.) until blended and
doughcomes away from side of bowl. Knead dough 5 minutes.

3. Sprinkle large cookie sheet with cornmeal.

4. Shape dough into 2 balls; place in diagonally opposite corners of
cookiesheet, each about 3 inches from edges of sheet.

5. Cover and let rest 15 minutes. Preheat broiler.

6. Cut eggplant lengthwise in half. Cut each half crosswise into 1/2
inch-thick slices.

7. Drain artichokes, reserving marinade. Cut each artichoke in half.

8. In a jelly roll pan toss eggplant slices with 2 tablespoons
artchoke marinade.

9. Arrange eggplant in single layer and broil until tender and
brown, turning slices once, 7 to 10 minutes. Remove.

10. Turn oven control to 4250F.

11. In large bowl, toss eggplant, artichokes, tomatoes, and
half of basil with remaining marinade.

12. Pat and stretch I ball of dough into a 10-inch round.
Arrange half of eggplant mixture and half of cheese on crust leaving
1-inch border.
13. Bring edge of dough up; pinch to make a rim.
Repeat to make a second pizza.

14. Cover pizza and let rise 15 minutes. Bake
pizzas on bottom rack in oven25 to 30 minutes until topping is hot and
crust is browned and crisp.
15. Sprinkle with cracked pepper and
remaining basil.
Posted to recipelu-digest by RecipeLu
> on Mar 13, 1998

Yield: 4 servings

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Creamy Goat Cheese And Garlic Spread

none

1/2 lb goat cheese,; such as montrachet or bou
2 cloves garlic,; chopped
2 tablespoon cream
8 slice rustic country bread
1 olive oil
6 oz mesclun greens
2 tablespoon snipped fresh chives

With a hand blender combine cheese, garlic and cream and blend until
smooth. Brush bread with garlic and grill. In a large bowl toss salad
with
olive oil and good quality wine vinegar. Add some snipped fresh chives.
Divide among serving plates. Spread bread with goat cheese mixture and
top
each salad with two croutes.

Yield: 4 servings
Recipe By :COOK'S CHOICE SHOW #CH1215

Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 12:45:37 -0400

From: Meg Antczak >

Yield: 1 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000

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Crespelle With Radicchio And Goat Cheese

none

3/4 cup flour
2 eggs
1 cup milk
1 pinch salt
4 tablespoon virgin olive oil, plus 1 t
1 medium red onion, finely chopped
3 heads treviso radicchio, in 1/2 pie; ces
1 teaspoon fresh rosemary, chopped
8 oz goat cheese, preferably coach farm
2 tablespoon balsamic vinegar
1 bunch italian parsley, finely chopped
4 tablespoon butter

Preheat oven to 350 degrees F.

To make crespelle, sift flour into a bowl. Crack eggs into bowl and beat,
adding milk a little at a time until all is incorporated. Allow to rest
30
minutes.

To make the filling, heat olive oil in a 8-inch saute pan until smoking.
Add onion and saute until soft, about 5 to 6 minutes. Add radicchio.
Saute
until soft, about 5 to 6 minutes, and pour mixture into a bowl. Stir in
goat cheese, balsamic vinegar and parsley and set aside.

Heat a 6-inch non-stick pan until hot and brush with olive oil. Turn heat
down to medium and pour 1 1/2 tablespoons batter into pan. Cook until
pale
golden, about one minute, and flip. Continue the process until all the
batter has been used, yielding between 8 to 10 crespelle. Fill each
crespella with 2 tablespoons goat cheese mixture and fold in half.
Continuefilling all crepes until all crepes are full. Be sure to leave 4
tablespoons goat cheese mixture for topping.

Butter bottom and all sides of 10-inch by 8-inch ceramic baking
dish. Lay filled crespelle overlapping in baking dish. Smear remaining
goat cheese mixture over top and place in oven until piping hot and
crispy on top, about 12 to 15 minutes. Remove and serve with a raw
radicchio salad.
Yield: 4 servings

Recipe by: Molto Mario MB1D19 Posted to MC-Recipe
Digest V1 #611 by Sue > on May 13, 1997

Yield: 1 servings

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Crisp Potato Pancakes With Goat Cheese On Mixed Greens

none

----SALAD----
1 tablespoon sherry vinegar or balsamic vinegar
1/2 teaspoon dijon mustard
3 tablespoon olive oil
2 tablespoon finely chopped fresh chives
1 tablespoon finely chopped shallot
1 garlic clove; finely chopped
4 cup mixed baby greens
----PANCAKES----
2 russet potatoes; peeled, grated
1/2 teaspoon salt
1/4 teaspoon pepper
----TOPPING----
1 1/2 tablespoon olive oil
4 oz soft fresh goat cheese; (such at montrachet), cru
4 teaspoon finely chopped fresh chives

An elegant appetizer from Fleur de Lys in San Francisco.

For Salad: Whisk vinegar and mustard in small bowl. Gradually whisk in
oil.Mix in chives, shallot and garlic. Season to taste with salt and
pepper. Place greens in large bowl. Set aside.

For pancakes: Place potatoes in dry kitchen towel and squeeze to
remove as much moisture as possible. Transfer potatoes to large bowl. Add
salt and pepper and toss to combine.

Heat 1 tablespoon oil in heavy large skillet over medium heat.
Mound 1/3 cup potatoes in skillet. using spatula, flatten to 3-inch
round. Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of
goat
cheese. Sprinkle each with 1 teaspoon chives. Cover each with another 1/3
cup potatoes; press to adhere, enclosing cheese completely and
flattening slightly. Cook until bottoms are golden, about 6 minutes. Add
1/2 tablespoon oil to skillet. Turn pancakes over; cook until
golden,
about 6 minutes.
Toss greens with enough dressing to coat.
Divide salad among plates. Arrange 1 pancake atop each salad.

4 Servings

Bon Appétit January 1996 Source: Fleur de
Lys; San Francisco, CA
Reposted from rec.food.cooking.jewish
newsgroup. >From: Lita )

Posted to JEWISH-FOOD digest Volume 98
#001 by Lita ) onJan 01, 1998

Yield: 1 servings

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Crispy Yam And Goat Cheese Wontons - Bon Appetit

none

3/4 lb small yams, peeled, cut into 1/2-in; ch pieces
2 tablespoon (1/4 stick) unsalted butter
2 leeks (white part only), finely cho; pped
2 tablespoon chopped fresh sage or
1 teaspoon dried rubbed sage
1 3.5-oz log soft mild goat cheese (s; uch as montrachet)
38 (about) wonton wrappers
1 peanut oil (for deep fiying)

Cook yams in medium saucepan of boiling salted water until tender, about
10minutes. Drain. Transfer to bowl.

Melt butter in heavy medium sheet over medium heat. Add leeks and saute
until tender, about 8 minutes. Mix in sage. Add leek mixmre and goat
cheeseto cooked yams and mash with fork. Season to taste with salt and
pepper. (Filling can be prepared 1 day ahead. Cover and refrigerate.
Bring to room temperature before using.)

Place 1 heaping teaspoon of filling in center of each wonton.
Brush wonton edges lightly with water. Fold diagonally in half, pressing
edges to seal.
Pour peanut oil into heavy large saucepan to depth of 3
inches and heat to 350'F. Add prepared wontons in batches and fry until
golden brown, about 2 minutes. Using slotted spoon, transfer wontons to
paper towels and drain. Arrange on platter and serve.

Bon Appetit/October/94 Scanned & edited by Di
Pahl & <gg> Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 04:00:15 -0400 (EDT)

From: Bill Camarota >

Yield: 38 servings

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Cucumber Goat Cheese Spread

none

1 seedless cucumber; peeled, seeded, and chopp
8 oz soft mild goat cheese; at room temperature
1 1/2 teaspoon freshly grated lemon zest
1 1/2 teaspoon fresh lemon juice
2 teaspoon finely chopped fresh dill
2 tablespoon finely chopped red onion
1/2 teaspoon freshly ground black pepper
----ACCOMPANIMENT----
1 toasted french bread slices or crac; kers

In a food processor puree 1/2 cup cucumber with goat cheese, zest, and
lemon juice until almost smooth. In a bowl stir together cucumber
mixture,
remaining cucumber, dill, 1 tablespoon onion, and pepper. Spread may be
made 2 days ahead and chilled, covered. Let spread soften and stir it
before serving. Sprinkle spread with remaining tablespoon onion. Serve
spread with toasts or crackers.

Yield: 1 1/4 cups

Recipe by: Cooking Live Show #CL8932 Posted to MC-Recipe Digest V1 #721
by
"Angele and Jon Freeman" > on Aug 4, 1997

Yield: 1 servings

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NYC Nutrilink: M0^00000

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Date, Goat Cheese And Mesclun Salad

none

1 for vinaigrette
2 tablespoon red wine vinegar
1 tablespoon s
1 freshly ground pepper
1/2 cup extra virgin olive oil
8 cup mesclun(mixed bay greens,
3/4 lb ) -- rinsed/spun dry
8 dried dates (preferably
1 medjool) -- pitted
1 cut lengthwise into thin
1 stripes
6 oz soft goat cheese, cut into
1 pieces -- room temp
1 oy sauce

In a small bowl, whisk together vinegar, soy sauce, pepper and salt to
taste and add oil in a stream, whisking until emulsified. May be made 1
dayahead and chilled, covered. Bring to room temp. before serving. In
bowl,
toss mesclun with vinaigretteand divide among 8 salad plates. Top salads
with dates and gost cheese.

Recipe By : MsBello

File ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

Yield: 1 servings

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NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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NYC Nutrilink: M0^00000,M0^00000

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Lamb Spirals With Goat Cheese Ravioli

none

4 lamb paillardes*
1/8 cup garlic; roasted
1/8 cup pine nuts; roasted
2 tablespoon olive oil
4 pieces of string
1 salt and pepper; to taste
32 wonton wrappers
1 cup goat cheese
1 tablespoon fresh italian parsley - chopped
1 pinch freshly ground black pepper
1/2 cup veal glaze
1 tablespoon fresh savory; chopped
1 tablespoon pink peppercorns
2 cup beurre blanc

*A "paillarde" is a piece of meat that has been pounded flat before
cooking. The paillardes for this recipe should be 4 oz. each, and 5
x5 x 1/8".

Prepare each paillarde by pounding a 4 oz. portion between waxed paper
until of the desired size and thickness.

Place lamb pieces flat on a cutting board. Mix roasted garlic with
roasted pine nuts and olive oil in a blender until smooth. Season
with pinches of salt and pepper; spread evenly on lamb. Roll the lamb
into spirals, making four separate portions. Tie string around the
lamb to hold the spiral in shape. Season; set aside.

To prepare ravioli, mix goat cheese with Italian parsley and a pinch
of pepper. Put a dab of cheese mixture into the center of the wonton
wrapper. Wet the edges of the wrapper; fold and securely pinch the
edges together.

Prepare the beurre blanc.

Charbroil lamb spirals to medium rare. Remove string and slice into
20 pieces (5 slices per lamb spiral). Cook ravioli in boiling water
until done. Toss ravioli with beurre blanc and place in center of
four plates. Put five lamb spirals around inner rim of each plate,
sauce the meat with veal glaze, garnish ravioli with savory and pink
peppercorns and serve.

From Bill Hufferd/DC3 Restaurant/Santa Monica, CA. Electronic format
by Cathy Harned.

Yield: 4 servings

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NYC Nutrilink: M0^00000,M0^00000

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Roasted Garlic With Fresh Thyme & Goat Cheese

none

4 plump heads of garlic
3/4 cup defatted reduced-sodium
1 chicken stock
8 sprigs, up to ...
10 sprigs fresh thyme
1 salt & freshly ground black
1 pepper to taste
4 oz log creamy goat cheese,
1 cut into 4 portions
4 slice lightly toasted sourdough or
1 peasant bread

Preheat oven to 400 degrees. With a sharp knife, cut off and discard
the upper third of each garlic head, exposing the cloves. (Leave the
skin intact below the cut.) Set the garlic heads, cut-side up, in a
small baking dish or grating dish just large enough to hold them.
Pour chicken stock over the garlic, add thyme sprigs and season
lightly with salt and pepper. Cover the dish tightly with heavy-duty
aluminum foil and bake for 1 hour, or until each clove is soft to the
touch and the skin resembles lightly browned parchment. Serve the
garlic with the cooking juices spooned over and pass goat cheese and
bread separately. To eat, break off a piece of bread and spread with
a small amount of cheese, then scoop out the garlic puree from one of
the cloves with the tip of a knife and spread on top.

Yield: 4 servings

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Roasted Tomato & Goat Cheese Salad

none

1 x no ingredients

2 lg beefsteak tomatoes -- (about
12 oz each)
: Salt and freshly ground
: black pepper -- to
: taste
1/2 c extra-virgin olive oil
3 TB balsamic vinegar
2 TB each chopped fresh thyme,
: sage,
: oregano, and basil
12 oz log Montrachet goat cheese
2 c mixed salad greens

Preheat the oven to 300 degrees F. Halve and seed the tomatoes and
season with salt and pepper. Lay the tomatoes on a baking rack set
over a cookie sheet in oven for 20 minutes, or until the skins slip
off easily. Meanwhile, combine the oil, vinegar, and chopped herbs.
Remove the tomatoes from the oven, slip off their skins, and brush
the tomato halves lightly with this vinaigrette. Return the tomatoes
to the oven to roast 1 hour more.

Meanwhile, slice the Montrachet log into 12 equal-size disks. Brush
each disk with the vinaigrette. Remove the tomatoes from the oven and
divide them among 4 salad plates, alternating slices of goat cheese
and roasted tomato halves.

Toss the greens with the remaining vinaigrette and place 1/2 cup
alongside each serving of tomatoes and cheese.

Yield: 4 servings

Recipe By : COOKING LIVE SHOW #CL8727

From: "Jon And Angele Freeman" <jfreemadate: Wed, 9 Oct 1996 11:35:15
~0500

Yield: 4 servings

NYC Nutrilink: M0^00000

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Salad Of Baby Asian Greens W/ Goat Cheese Cro

none

3/4 cup extra-virgin olive oil
1/4 cup sherry vinegar (or)
1 . use fresh lemon juice
1 teaspoon garlic; minced
1 tablespoon mustard; grainy style
2 tablespoon thyme, oregano or marjoram
1 . finely chopped
1 teaspoon sugar
1 salt & pepper to taste
12 baguette slices; 1/2-inch
1 . thick
8 oz goat cheese log
10 oz mixed baby asian greens
1 . tatsoi, mizuna, mibuna,
1 . komatsu, bok choy or
1 . mustards - washed & dried

1. In a medium bowl, combine the olive oil, vinegar, garlic, mustard,
herbs, sugar, salt and pepper, and whisk together to blend.

2. Toast the baguette slices in a 350 degree oven until crisp, about
10 to 12 minutes. Cut the goat cheese into 12 rounds, and put one
slice on each piece of toast.

3. Meanwhile, place the greens in a large bowl. Stir the dressing
well and add just enough to moisten the greens (there will be some
dressing left over); toss the greens to coat. Place greens on
indlvidual serving plates, and then dlstribute the croutons evenly
and serve.

Yield: 6 servings.

Approximate nutritional analysis per serving: 490 calories, 45 grams
fat, 20 milligrams cholesterol, 350 milligrams sodium (before
salting), 11 grams protein,
15 grams carbohydrate.

** New York Times -- Living Arts section -- 29 November 1995 **

Yield: 6 servings

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Salad Of Goat Cheese Fritters With

none

4 small round zucchini
4 baby artichokes
4 large cherry tomatoes
4 zucchini flowers
1 for the tomato coulis:
1/2 cup extra virgin olive oil
2 tablespoon white onion
1 teaspoon garlic cloves
1 cup vine-ripened tomatoes
1 salt to taste
1 pepper to taste
1 tablespoon sherry vinegar
1 for the fritters:
1 log farm fresh goat cheese
1 (8 ounces)
4 tablespoon mascarpone cheese
1 tablespoon italian parsley
1 tablespoon chives
1 salt to taste
1 white pepper to taste
1 cup panko bread crumbs
1 for the salad:
4 cup mesclun greens
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil
1 salt to taste
1 pepper to taste

Preparation of the vegetables:

Blanch zucchini and artichoke. Remove middle and stuff with
appropriate filling. Peel and hollow tomato and fill zucchini flower.
Steam zucchini flower 30 seconds. Chill and reserve.

Preparation of the fillings:

Zucchini: Diced zucchini with scallions and thyme, parmigiano
reggiano. Tomato: Chopped confit tomato, roasted garlic and fresh
basil. Artichoke: Diced artichoke, sage, and black olive relish.

Zucchini Flower: Eggplant caviar with parsley.

Preparation of the tomato coulis:

In a heavy sauce pan, heat 1 tablespoon of extra virgin olive oil.
Add the white onion and garlic cloves. and sweat over medium heat for
five minutes. Add chopped tomato and simmer for 20 minutes. Remove
from heat, purJe, and add seasonings, vinegar, and remaining olive
oil. Strain and serve chilled. Preparation of the fritters:

Mix the goat cheese and mascarpone with the herbs and seasonings.
Roll into a cylinder and refrigerate. Cut into 1 1/2-inch tubes and
bread lightly with panko bread crumbs. Fry in extra virgin olive oil.
Drain and reserve warm.

To finish the dish:

Place warm goat cheese fritters on the chilled greens. Combine the
sherry vinegar, oil, and salt and pepper. Place stuffed chilled
vegetables around and drizzle with both sauces. Serve chilled.

Yield: 4 servings

Recipe By : CHEF DU JOUR SHOW #DJ9333
For the vegetables:

From: (Louise M Mccartndate: Wed, 23 Oct 1996
14:32:55 Pst

Yield: 4 servings

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NYC Nutrilink: M0^00000,M0^00000,M0^00000

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Hamburgers With Goat Cheese

none

2 lb ground beef, very lean
1 salt and pepper
1/4 lb goat cheese
1 tablespoon tarragon

1. Preheat the broiler to high. 2. Divide the beef into 4 portions. Shape
each portion into a patty about 1-in. thick. Sprinkle with salt and
pepper.3. Place a wire rack in a baking dish and arrange the patties on
the
rack. Put under the broiler, 1-2 in. from source of heat and leave the
broiler door slightly open. Cook about 3 min. on the first side if you
wish the meat to be rare. If you prefer it more well done, cook up to
6
min. on the first side. Turn the patties and continue cooking 2-4 min. 4.
Meanwhile, crumble the cheese. 5. Top each patty with an equal portion
of
cheese, pressing it down lightly to keep it on the top of the meat.
Return the cheese-topped patties to the broiler and broil about 2
min.
or until the cheese is browned on top and partly melted. 6. Sprinkle
with
the tarragon.
This dish: Steak hache au chevre

From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Yield: 4 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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Herbed Crepes With Roasted Vegetables And Goat Cheese Sauce

none

1 roasted vegetables:
1 small eggplant,; sliced 1/2 inch thick
1 olive oil
1 kosher salt and freshly ground blac; k pepper
1/2 lb turnips or parsnips,; scrubbed and quartered
1/2 lb red bell peppers,; quartered
1/2 lb fennel bulb,; sliced 1/2 inch thick
2 medium red onions,; sliced 1/4 inch thick
1/2 lb ripe plum tomatoes,; stemmed and seeded
2 tablespoon red wine vinegar
1/3 cup chopped fresh basil
1 teaspoon minced garlic
1 herbed crepes,; recipe follows
1 goat cheese sauce,; recipe follows
1 fresh thyme sprigs and baby greens; such as mizuna, mutatsoi,

Preheat the oven to 375 degrees. Lightly brush the eggplant slices with
olive oil, season with salt and pepper and arrange in a single layer on a
baking sheet. On another baking sheet or in a roasting pan, lightly toss
the remaining vegetables with a little olive oil and season with salt and
pepper. Roast all the vegetables for 20 to 25 minutes or until lightly
browned. Set aside. (the fennel, onions, eggplant and tomatoes can be
charcoal-grilled over moderate coals. The pepper and the turnips are best
roasted in the oven.) Roughly chop all the cooked vegetables into 1/2
inch
pieces. In a large bowl, combine the vinegar, basil, and garlic. Add the
vegetables, toss, and add enough olive oil just to coat. Season with salt
and pepper. Divide the filling among the crepes. Roll into neat cones.
Place on a baking sheet lined with waxed paper. To serve, briefly warm
the
crepes in a preheated 350-degree oven until heated through. Serve 2
crepes
apiece on warm plates with the Goat Cheese Sauce spooned around. Garnish
with fresh herb sprigs and baby greens, if desired.
Recipe By :COOKING RIGHT SHOW CR#9668

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 08:01:04 -0500

From: Meg Antczak >

Yield: 1 servings

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NYC Nutrilink: M0^00000,M0^00000,M0^00000

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Herbed Goat Cheese And Proscuitto Shrimp

none

12 tablespoon goat cheese
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh oregano
2 teaspoon minced garlic
1 salt and pepper
12 large shrimp; peeled, tail-on and butte
12 thin slices of proscuitto
2 tablespoon olive oil
1 drizzle of white truffle oil

EMERIL LIVE SHOW #EMIA40

In a mixing bowl, blend the cheese, herbs and garlic together. Season the
mixture with salt and pepper. Season the shrimp with salt and pepper.
Pressone tablespoon of the filling in the cavity of each shrimp. Wrap
each
shrimp tightly with one piece of proscuitto. In a saute pan heat the
olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to
3
minutes on each side, or until the shrimp turn pink and their tails
curl intowards their body. Remove from the pan and place on a large
plate.
Drizzlethe shrimp with truffle oil. Garnish with parsley.

Yield: 12 stuffed shrimp

Posted to recipelu-digest by molony > on Mar 10,
1998

Yield: 1 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
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NYC Nutrilink: M0^00000,M0^00000,M0^00000

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Hot Smoked Portabello Pizza With Goat Cheese And Green Sauc

none

4 portabello mushrooms, stems removed
2 tablespoon olive oil
1 salt and pepper to taste
----GREEN SAUCE----
1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoon extra virgin olive oil
8 oz coach farms goat cheese, sliced thi; n

Prepare smoker. Rub mushrooms with olive oil and season with salt and
pepper. Hot smoke for 10 minutes. Puree all sauce ingredients. Spoon over
mushrooms. Add slices of cheese, a little more sauce and smoke for 5 more
minutes.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8864 Posted to MC-Recipe Digest V1 #591
by
Angele Freeman > on Apr 29, 1997

Yield: 1 servings

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Individual Mustard-Goat Cheese Pizza

none

1 tablespoon dijon mustart; or to taste
4 prepared personal-size pizza crusts
4 plum tomatoes; sliced lengthwise
3 cloves garlic; thinly slice (up to 4)
4 tablespoon chevre (goat cheese) crumbled

Vegeterian Times Low-Fat & Fast

Preheat overn to 400 degrees F. Spread mustard evenly over pizza crusts.
Top with tomato slices, garlic and goat cheese. Bake until crusts are
brownand cheese begins to melt, about l0 minutes. Serve immediately.
Makes
4 servings: 385 calories and l0 grams fat per serving. Posted to
Digest
eat-lf.v097.n197 by "SUSAN W. BEALE" > on Aug 4,
1997

Yield: 1 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000

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Internet Goat Cheese Torta

none

6 oz goat cheese
4 oz cream cheese
8 cloves garlic, minced
1/2 cup pesto sauce - at least
1/2 cup sun-dried tomatoes, chopped

Mix goat chesses and cream cheese, add the garlic. Taste. Add salt and
black pepper if you want. Line a small glass bowl (about 2-3 cups) with
plastic wrap. Put about 1/3 of the goat cheese mixture into the bowl. Top
this with the pesto. Put another 1/3 of the goat cheese mix on top of
this.Put the sundried tomatoes on this. Top with the rest of the cheese.
Put plastic wrap over the top of this. Refrigerate for at least 2
hours
and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the
plastic wrap.Decorate with herbaceous materials. Serve with baguettes.
Keep
out of the way of the devouring mob. Supposed to serve up to 20 - 25
with
other tidbits. Hmmmmmm well probalby 10 people. maybe 15 if they
are
polite.

Thanks Jess for the recipe. Here is a recipe for macaroni and cheese
that my husband loves and so do I!

2 cups of cooked macaroni
1/4 cup of butter
2 cups of milk
2 cups of extra sharp cheddar cheese
1/4 tsp. black pepper
1/2 tsp. salt
1/4 cup flour

1) Melt butter in pan on low heat
2) Add pepper/salt into butter
3) Add flour to butter mixture until mixture is smooth/bubbly
(constantly stirring)
4) Remove from heat and add milk to the mixture
5) Put pan back on stove and heat to boiling, stirring constantly
6) Boil and stir for 1 minute
7) Remove mixture from heat and add cheese, stir until melted
8) Pour macaroni into baking dish (I use a 13 x 9 pan which works well)
9) Add cheese mixture to macaroni and stir
10) Bake macaroni and cheese in a 350 degree oven that is preheated
from 20-25 minutes or until golden and bubbly!!

Hope you enjoy!!

Yeah! Thanks, Deb. I love mac and cheese.

Here is a recipe Justin loves, which is excellent if you like tomatoes.
And also not terribly unhealthy. It's pretty basic, so sorry if you've
already encountered it a lot.

Bruschetta Salad

Ingredients
Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
and oranges, or sometimes I throw cherry or grape tomatoes in as well)
8 oz. package of fresh mozzarella
Fresh basil, shredded
1/4 cup olive oil

Slice the mozzarella into thick slices, mix the ingredients, coating
them with the olive oil and salt and pepper to taste. Let the salad sit
and soak up the olive oil for at least 30 minutes before serving.

I like to serve it with baguette or other crusty bread slices when it's
hot out. We have scooped the salad onto pieces of the bread, or bought
little pieces of "rounds" from the grocery store (from the bakery
section; they're just presliced pieces, good for dips and stuff) and
used those. It's easy and yummy.

"Jess" > wrote in message
ups.com...
>
> Yeah! Thanks, Deb. I love mac and cheese.
>
> Here is a recipe Justin loves, which is excellent if you like tomatoes.
> And also not terribly unhealthy. It's pretty basic, so sorry if you've
> already encountered it a lot.
>
> Bruschetta Salad
>
> Ingredients
> Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
> and oranges, or sometimes I throw cherry or grape tomatoes in as well)
> 8 oz. package of fresh mozzarella
> Fresh basil, shredded
> 1/4 cup olive oil
>
> Slice the mozzarella into thick slices, mix the ingredients, coating
> them with the olive oil and salt and pepper to taste. Let the salad sit
> and soak up the olive oil for at least 30 minutes before serving.
>
> I like to serve it with baguette or other crusty bread slices when it's
> hot out. We have scooped the salad onto pieces of the bread, or bought
> little pieces of "rounds" from the grocery store (from the bakery
> section; they're just presliced pieces, good for dips and stuff) and
> used those. It's easy and yummy.
>

Here is one of my favourite recipes. It's cheap and easy to make. Mind
you, I do reduce the amount of fat I use from when I first started making
it.

-= Exported from BigOven =-

Helen's Cabbage Soup

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
1/2 md Cabbage
5 Onions ; sliced
1/2 lb Margarine
6 Potatoes ; diced
28 oz Tomatoes
1 Water *

-= Instructions =-
NOTE: I try and cut down on the amount of marg * 3 times the normal
amount used to cook potatoes. I just cover them and add water if necessary.
In a large pot, fry onion and cabbage in marg slowly til tender and brown.
About 25 minutes. Boil potatoes til cooked. Add tomatoes and fried onion
and cabbage. Season to taste. Simmer 30 minutes. Sausage can be browned
with the vegetables and added as desired. From: Helen Peagram Date: 05 May
94
Per Serving (excluding unknown items): 224 Calories; 23g Fat (89.9% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
277mg Sodium. Exchanges: 1 Vegetable; 4 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0
0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

In article . com>,
"Jess" > wrote:

> Yeah! Thanks, Deb. I love mac and cheese.
>
> Here is a recipe Justin loves, which is excellent if you like tomatoes.
> And also not terribly unhealthy. It's pretty basic, so sorry if you've
> already encountered it a lot.
>
> Bruschetta Salad
>
> Ingredients
> Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
> and oranges, or sometimes I throw cherry or grape tomatoes in as well)
> 8 oz. package of fresh mozzarella
> Fresh basil, shredded
> 1/4 cup olive oil

Looks like caprese. I love it, but do it with slices tomatoes instead
of diced. And eat it with a fork instead of scooping it.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

I had read that this salad was called caprese, but since my fiance
never remembers that, and since we've eaten it with bread, he considers
it to be an uncooked bruschetta, I think.

Melba's Jammin' wrote:
> In article . com>,
> "Jess" > wrote:
>
> > Yeah! Thanks, Deb. I love mac and cheese.
> >
> > Here is a recipe Justin loves, which is excellent if you like tomatoes.
> > And also not terribly unhealthy. It's pretty basic, so sorry if you've
> > already encountered it a lot.
> >
> > Bruschetta Salad
> >
> > Ingredients
> > Tomatoes, your favorite, diced (I like to use a mix of reds, yellows
> > and oranges, or sometimes I throw cherry or grape tomatoes in as well)
> > 8 oz. package of fresh mozzarella
> > Fresh basil, shredded
> > 1/4 cup olive oil
>
>
> Looks like caprese. I love it, but do it with slices tomatoes instead
> of diced. And eat it with a fork instead of scooping it.
> --
> -Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
> including the Blue Ribbon Brownie Recipe and a sad note added
> this evening, 8/27/05.

Love the recipe ideas, Jess! I am all about easy, yummy recipes, but I
must warn you, I am not always the healthiest eater. Here's one I like:

Chicken and broccoli casserole

2 c. instant rice
10 oz. chicken
2 cans cream of chicken soup
1/4 c. butter
16 oz. frozen broccoli
shredded cheese

Preheat oven to 350. Fix rice and cook chicken. Mix all ingredients in
a casserole pan. Top with cheese. Bake 30-35 min.

Life would be boring if everyone ate healthy all of the time!

I
can't wait until the weather here gets colder so I can try the mac and
cheese recipe and Kris' casserole. I may even try the soup, even though
I'm not a huge fan of cabbage!

Here's a sinful sauce I make for pancakes and french toast. My mom
persuaded the chef at an inn (possibly the Genessee Country Inn?) to
give her this recipe awhile back. It's delicious!

Cinnamon-Vanilla Sauce

6 T. flour
2 c. sugar
4 c. water, added slowly
1 tsp cinnamon

Wisk together until smooth, heat until the sauce thickens. Remove from
heat and add:

1 stick butter or margarine
2 tsp. vanilla

I use pure vanilla because it makes a difference, I think, and Justin's
a big fan of creme brulee, and the pure vanilla tastes better for that,
I think. This sauce is really good, and it keeps well for about a week
in the fridge. I have even put it on ice cream. I'm not sure that's the
best use for it, but I've done it.

This week I attempted making infused oil because Justin and I drool
over a set we've seen at Costco, which has a sundried tomato-basil oil
that sounds rather tasty to us. I keep telling him not to buy it
because we shouldn't spend the money and don't really need it. So, I
attempted to recreate it. It was really easy. I put a half cup of high
grade olive oil and about six pieces of sundried tomatoes and 5 fresh
sprigs of basil in a sauce pan and let them soak on low heat for about
6-7 minutes. Then I poured the tomatoes and basil into a jar, followed
by the oil and let them cool for two hours. We dipped some foccacia
bread in it with dinner and it was decent. Next time I might change the
ratio and put less tomatoes and more basil, but I also have to see how
the mixture settles over time. It might be better now after it's sat
for a few days. But anyone who wants to attempt infused oils: IT'S
REALLY EASY!

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