Archive for the 'Goat Cheese' Category

Elote Blanco with Verdolagas, Lime Juice and Chiles

Monday, July 6th, 2009

Philippe Waterinckx, Tucson CSA

2 ears of corn, kernels sliced off
1 (or more) tablespoon butter
1 chile (Serrano or Anaheim), seeded and chopped
1 cup coarsely chopped verdolagas
1/4 cup chipotle goat cheese, or crumbled queso fresco
1 tablespoon fresh lime juice
Hot chile powder to taste (no need for it is you use chipotle goat
cheese)
Salt

Combine corn, butter, chiles and 1/2 cup water in a sauce pan.
Simmer until tender, 10–15 minutes.

Stir in cheese, chile powder, lime juice, verdolagas, and salt to
taste.

Escarole and Goat Cheese Pizza

Monday, April 14th, 2008

Sara Jones, Tucson CSA

Pizza dough (you can buy prepared pizza dough at many
grocery stores)

½ head escarole, cleaned, blanched and chopped
1 tablespoon capers
2 tablespoons roasted red peppers, chopped
2 tablespoons olive oil
2 teaspoons balsamic vinegar
About 4 ounces fresh goat cheese

Blanch escarole by submersing in boiling water for
about 2 minutes. Transfer to a bowl of icy water.
Squeeze all liquid from greens and chop roughly.

Roll out pizza dough and drizzle with olive oil. Scatter
ingredients evenly over dough. Drizzle with balsamic
vinegar and bake in a 400 degree for about 15 minutes,
or until crust is cooked through.

Goat Cheese Spread (or Dip)

Sunday, May 6th, 2007

Rita Silverberg, Tucson CSA member

Basic Mixture:
6 ounce log of goat cheese
8 ounce (small tub) sour cream
Enough milk (dairy, soy, rice or nut) to achieve desired consistency

Crumble the goat cheese into a blender. Add sour cream and milk, and blend.

You can make a spread for crackers, or a dip for chips.

Seasonings:
If you’ve used a seasoned goat cheese log, that may be all you need.

And/or….

Garlic – minced or powder
Onion – minced or grated
Olives – chopped, or add olive tapenade
Fresh chopped herb(s) – you name it; the sky’s the limit.
Spice(s) such as cumin or paprika.

Note: Paprika does more than add color; use enough and it adds a lovely subtle smoky flavor. I just learned this from a great cook, Warren.

Fruity Goat Cheese Log

Friday, August 11th, 2006

Heidi DeCosmo, TCSA

A yummy appetizer to liven up any party. You can make this ahead and freeze wrapped in plastic for up to 1 month.

8 ounces fat free cream cheese or regular
4 ounces crumbled goats cheese
1 cup shredded sharp cheddar cheese
1 cup diced dates
1 cup diced golden raisins
½ cup finely chopped pecans

Mix all the ingredients together. Roll into a log. Roll in the chopped pecans. Serve with apple slices and crackers.


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