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Posts Tagged ‘goat cheese’

  1. Spring Vegetable and Goat Cheese Dip

    March 20, 2014 by admin

    Spring Dip 8

    Oh, I have missed my sweet dip blog. Here’s a recipe that I found on Epicurious, originally published in Bon Appetit. It takes a little bit of effort, since you have to pre-cook the asparagus and make (essentially) a béchamel sauce. We really enjoyed it though and the hint of lemon with the asparagus and sweet peas does promise that spring is coming. I served it with Ritz crackers, but it’d be great with pita chips or bruschetta. You need a sturdy dipper for this, since it’s pretty hearty. Hubs added the leftovers into his omelet the next morning. Enjoy!

    RECIPE:

    For the full recipe, please go here: Spring Vegetable and Goat Cheese Dip Recipe

    THE PROCESS:

    This one was a little bit of work, but I found puttering in the kitchen and making this while listening to my Pandora Jazz Standards station to be really relaxing. I sort of thought of myself as some kind of sorceress summoning spring.

    INGREDIENTS:

    Spring Dip Ingredients

     

    You’ll need pantry staples like flour, butter, frozen peas, lemon, and milk. Shopping list stuff: Leeks, can of artichoke hearts in water, goat cheese, white cheddar, asparagus, and if you feel fancy get some fresh herbs of mint and chives. I did not feel fancy. I felt lazy, so I skipped the herbs. I’m sure they’d add a lot. Pre-cook your asparagus. You can blanch it or roast it in the oven. I roasted it and ate half of it as a snack and set aside the other half.

    Sautee your sliced leeks and then add flour and milk. This is the part where I started feeling like a sorceress.

    Milk, flour, and onions pre-alchemy.

    Milk, flour, and onions pre-alchemy.

    You bring it to a simmer and then wait for that sauce to get nice and thick.

     

    Action shot!

    Action shot!

    Take it off the stove and add you cheddar that you’ve already shredded, stir that. Then add in all your delicious veggies, lemon zest, etc. Save a little goat cheese (or extra goat cheese) to sprinkle on top. I forgot to do this and I regret it.

    Spring Dip 4

     

    Spring Dip 5

    I want to put my face in this.

     

    Stir everything. Or actually, you FOLD it in, but whatever. FOLDING is just a stuck-up way of stirring. Then put it in your favorite dip pot. My favorite dip pot is a pottery bowl my lovely Aunt got for me in Empire.

    Spring Dip 6

     

    Then you bake it and wait for it to get some nice color on it. Now, I think I like the way it looks better before I baked it. I think if I made this again, I’d top it with some panko crumbs that I mixed with olive oil and a little salt to give it a nice color and crunch.

    Spring Dip 7

     

    It’ll boil and bubble like it’s in a cauldron, so you’ll want to wait a good five to ten minutes before digging in. I think the recipe says cook it for twenty minutes, but I tend to cook my dips for about thirty minutes. It just seems to be the magic number.

    Serve up some wine and crackers and toast spring:

    Spring Dip 8

     

    Here’s how the food stylists made it look. This is from the original recipe. To get THIS look, you’d probably need shellac and shortening. OR, maybe, don’t pre-bake your asparagus as long as I did, and add those dollops of goat cheese to the top.

    Screen Shot 2014-03-20 at 7.06.21 AM

     

    Good luck, enjoy, and let me know if there are any dips you want me to try.


  2. Black Bean Goat Cheese Dip (#26)

    May 20, 2012 by admin

     

     

    I wanted to make a dip using stuff I had in the house. I had black beans and goat cheese and knew that had to be a dip. Did a little internet recipe search and voila! A recipe. All I had to do was get a poblano pepper and some cilantro. I was okay with that. I guess it’s from Oprah Magazine. This one takes a little time because you need to roast the poblano pepper. I did it under the broiler and turned it once it started charring and popping. Next time you grill you could also throw on a pepper, turn it, and then use it later. I didn’t have a paper bag to wrap the pepper in so I used tin foil. It worked fine.

     

    This is a 5 pretzel dip. I LOVE IT! It’s not too bad for you, it’s great used just as a burrito filling, there are layers of flavor…all in all everything I look for in a dip. So good! It heats up great too.

    Ingredients

     

    • 1 tablespoon(s) olive oil, plus more for brushing (optional)
    • 1 small onion, chopped (about 1 cup)
    • 2 clove(s) garlic, minced
    • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
    • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
    • 1 cup(s) chicken stock
    • Salt and freshly ground pepper, to taste
    • 2 large poblano peppers
    • 1 bunch(es) scallions, sliced (about 1/2 cup)
    • 1/2 cup(s) coarsely chopped cilantro
    • 1 log(s) (11-ounce) fresh goat cheese
    • 6  whole-grain tortillas, cut into wedges

    Directions

    • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
    • Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
    • Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

    The Process

    Yeah. It has a few steps to it. Basically, you cook the onions:
    Then add the beans, mash and reduce:
    Chop cilantro and cooked poblano pepper:
    Spread half of bean mixture in casserole dish, top with half of poblano mixture, then half of crumbled goat cheese. Repeat. Bake:
    Enjoy!
    Also, I don’t know how much longer the dip blog is going to continue. I love doing it, but it takes a lot of time. If you enjoy the blog, or if you’ve made recipes from here, or even if you just read the blog occasionally, please ‘like’ a post or leave me a comment. That way I can decide if there’s an active audience for this or not. I’ve been at it for a year (unbelievable!) and I’m on the fence about doing another year of dips. Although, I have to say, I still have about twenty or so recipes I want to try.

  3. Goat Cheese Holiday Spread (#16)

    December 6, 2011 by admin

    I asked for some suggestions on what kind of dips to post, and one reader recommended a recipe with goat cheese. I’m a huge goat cheese fan, so I immediately did some research. This one looked great because it could also work beautifully for Christmas, or if you’re having Italians over for dinner. You know, white, green, red. Whatever.

    THE RECIPE

    Ingredients

    1 (8 ounce) package of cream cheese, softened
    4 ounces goat cheese
    1 garlic clove, minced
    ½ teaspoon dried oregano
    ¼ cup prepared basil pesto
    ½ cup sundried tomatoes in oil, drained and chopped

    Garnish: paprika, or sundried tomatoes and fresh basil made to look like a wreath

    PREPARATION

    1. Put peeled garlic clove in food processor. Pulse until chopped. Add in cream cheese, goat cheese and oregano and blend until smooth.

    2. Line a small bowl with plastic wrap. Spoon 1/3 of cheese mixture into bowl in even layer.

    3. Spoon pesto in even layer over cheese layer. Top with 1/3 cheese mixture. Spoon sundried tomatoes (I chopped them in the food processor) over cheese mixture. Finish with remaining 1/3 of cheese mixture. Cover with plastic wrap. Refrigerate for at least 6 hours or until firm.

    4. Invert onto serving plate, remove plastic wrap. Garnish if desired.

     

    THE PROCESS

    This was, all in all, a pretty easy dip/spread to make. You do need a food processor or blender. I pulsed the garlic first, then added the cream cheese, goat cheese, and oregano and blended until smooth. Then I cleaned out the processor, and chopped the sun dried tomatoes. After that it was just layering the three spreads. The first layer was the hardest as it was a little messy, but after that it was easy.

     

    Pulse cheeses and oregano and garlic until smooth.

     

    Mmm. Smooth. The cream cheese balances out the goat cheese.

    Plastic wrap, cheese layer, then pesto layer

    Cheese layer again then sun dried tomato layer.

    Final cheese layer...then wrap and refrigerate.

    Once firm, flip it over onto a plate and remove plastic wrap. Viola!

     

    THE VERDICT

    I had some dips over (AKA my friends) and they dove into this spread. It was immediately declared a 5 out of 5 pretzels! It’s creamy, sweet, salty, garlic-y, and just plain delicious. It was hard to stop eating it. And, yeah, it’s more of a spread than a dip, but get over it. It’s creamy. Dip your finger in it, but only if your guests aren’t looking.

     

    THE DUNKABLES

     

    Crackers, any kind but my favorite are Club

    Bruschetta

    Bagel Chips

     

    ALSO

     

    Probably really good on toasted bagels or homemade pizza.

     

     

     

     

     


  4. Baked Feta with Marinara (#15)

    November 12, 2011 by admin

     THE RECIPE

    from Cooking Light

     

     

    1 teaspoon fresh lemon juice

    2 garlic cloves, minced

    1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained

    1 (4 ounce) package crumbled feta cheese (or soft goat cheese)

     

    Preheat oven to 350. Combine first four ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. top with tomato mixture. Bake at 350 for 20-30 minutes, or until you see the cheese is starting to bubble.

     

     THE PROCESS

    Crumble feta in a dish you've sprayed with cooking spray.

     

    Mix remaining ingredients in separate bowl.

     

    Pour tomato mixture on top of feta and bake until bubbly.

     

    This is a really easy dip. The only thing you have to chop, really, is the garlic. Make sure you squeeze out the juice in the canned tomatoes, though, because otherwise it gets soupy. I’ve made this with feta and goat cheese (not together. separately.) I have to say I almost prefer the goat cheese because it’s smoother, but the feta is good too.

     

    THE VERDICT

     

     

    Both cheese and tomatoes have that weird ‘umami’ quality, so when you eat this it’s very comforting. It’s homey. Warm. Gooey. Terrific with a glass of wine. In fact, you’ll probably feel pretty sophisticated eating this. It’s also great for winter because it uses pantry ingredients. And it’s a good dip for Christmas because, well, it’s red and white. Throw some parsley on there and Ho Ho Ho. Kealoha wanted to give it 3 pretzels, but I’m giving it 4 pretzels. Over the years, it’s become one of my quick go-to dips when I need to whip up something.

     

     

    THE DUNKABLES 

    This is best with sliced, toasted baguettes. I slice a loaf of french bread, lay the pieces out in a pan and cook for 5-10 minutes (flipping once). Check it frequently because you want the toast golden and not black. Black toast is waaaay not good.