goat cheese

Grilled Flatbread with Figs, Goat Cheese, Prosciutto and Arugula

August 22, 2011
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There is a saying, “Want to make God laugh? Tell him your plans.”

We had plans for this weekend, oh yes. Big ones which involved flying to another city, a nice hotel room and dinner at a Michelin starred restaurant with friends. We’d been planning it for months. Those four days were going to be the only getaway my husband David and I would have together this summer and we were both looking forward to it.

Then fate intervened.

A few weeks ago we noticed that one of our two cats, our boy named Basil, had a problem with his left eye. Over the next few weeks, David took Basil to see three different vets for tests to only figure out what it was not (an infection, a fungus, a virus, cancer spread to other organs). There was no real diagnosis, only that he had a mass growing behind his left eye, but not what caused it. …

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Wild Mushrooms with Polenta, Sun Dried Tomatoes and Goat Cheese

April 4, 2011
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Spring has sprung in Southern California! In one week we’ve gone from rain and chill to sunshine and 90 degrees. It was quite a shock to the system and I suddenly find myself craving lighter food, salads filled with fresh vegetables and meatless meals. This dish fit the bill perfectly, served one night with a glass of chilled Sauvignon Blanc and a small spring salad with a light vinaigrette.

Recently, I was contacted by the nice people at Gourmet Mushrooms who asked if I was interested in trying out some of their organically grown mushrooms. This offer piqued my interest because they had some mushrooms I’ve never tried, nor seen in my local market. A box arrived via FedEx, and surrounded by insulated packaging, was a wicker basket tightly packed with 2 pounds of gorgeous mushrooms.  These mushrooms are certified organic, and while not technically “wild” they are certainly more exotic than the typical button mushroom found in the local supermarket.

  • Maitakes; earthy flavor

    • …

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Spinach Salad with Persimmons, Roasted Beets, Goat Cheese and a Toasted Hazelnut Vinaigrette

November 22, 2010
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Every year we try to change it up somewhat when it comes to Thanksgiving dinner. But there are so many “traditional” dishes that we have to make (turkey, stuffing, mashed potatoes…) that the options for change really only come within the green-vegetable-side-dish category. This year I thought a salad might be a nice, lighter choice to counterbalance the heavy (but oh-so-good) starches that dominate the traditional sides.

I have a persimmon tree, and this year have a surplus of fruit as those of you with fruit trees know how that happens. I thought that perhaps people would be looking for something to make with those persimmons other than the typical cookies, or even my own Persimmon Cranberry Bread. I’ve set some of my Fuyus aside in the refrigerator to keep them firm until Thanksgiving day because rather than ripe soft fruit, this salad needs to be made with the firm …

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Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms

February 4, 2010
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When I was a kid and into my early twenties, my mother and I would make home-made ravioli a couple of times a year, especially at Christmas. She would make the dough herself and we’d roll it out by hand into giant circles, with me holding one side of the stretchy dough to keep it from springing back. I’m not sure why, but it’s been a long time since we’ve made ravioli and I had a hankering to do it again. This time though, I wasn’t in the mood though to roll out the dough by hand. Plus, I wanted a new kitchen toy; the KitchenAid Pasta Roller Attachment for Stand Mixers. 

So, being the ever frugal one in my house, I went around and gathered up all my husband’s change. The man leaves it everywhere; in jars, on counter tops, in his pants pockets. Does he think it expires? I swear, it’s like …

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Beet, Leek and Goat Cheese Tart

November 18, 2009
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I was talking to a friend the other day and she was relating to me her single girl dating angst; she’s seeing two different guys. One was “hot, but a project”, and the other was “cute, but not self assured enough.” In other words, he was the dreaded “too nice” guy.  
Considering she had just broken up with a long term project, I told her she should listen to her instincts and run as fast as possible in the other direction from Mr. Project. After all, how well had the last one worked out? As for “Mr. Too Nice Guy” she needs to listen to her instincts there as well; if she likes him, great, but if there’s no chemistry, you can’t force it.
 
Sometimes cooking is like that for me. I know better, but I’m doomed to make the same mistakes over and over. I need to learn to listen …
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Frittata with Prosciutto, Potatoes & Thyme

May 11, 2009
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I’ve been following the beautiful food and photography blog, Lucillian Delights, for a couple of years now. Ilva’s photos are stunning and I’ve made a couple of her lovely recipes as well. A while back I noticed that she also runs a blog called Paper Chef. What is “Paper Chef” you ask? It’s an “online creativity challenge” where every month the winner from the previous month picks 4 ingredients at random and then people make a dish or a meal out of those ingredients (and others). I’d wanted to participate in the past, but I didn’t have a blog then (not that you need one to participate, but I didn’t realize that at the time).

This month’s random ingredients were “floury potatoes” (aka baking potatoes like russets), “prosciutto” and “thyme”. The fourth ingredient was the theme of “Mother’s Day”, instead of a food item.  Last month’s ingredients were artichokes, salmon, blackberries …

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