Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

I trust Chef Marcus Samuelsson to know what is delicious, and this entree posted to his website promises to serve up luscious and more! Since we are currently having a non-summer summer, with cool temps and rain throughout June, hot pasta can fill the bill!

Don’t be afraid of oven-roasted eggplant, it is divine!!!!

Adapted from Closet Cooking

Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

Servings: 4

Ingredients

  • 1 medium eggplant, cubed
  • 2 zucchini, cubed
  • 4 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 cup mint, minced
  • 1/4 tsp red pepper flakes, or to taste
  • salt and pepper, to taste
  • 4 oz goat cheese (chèvre)
  • 1/2 lb pasta

Directions

1. Preheat oven to 450. Line two baking sheets with foil and spray with cooking spray. Place the eggplant and zucchini cubes on these trays in a single layer. Spray with cooking spray and sprinkle with salt. Roast for 20 minutes.

2. Cook the pasta in boiling salted water according to package directions.

3. Mix the balsamic vinegar, olive oil, mint, red pepper flakes, salt, and pepper in a small bowl.

4. Toss together the pasta, eggplant, zucchini and goat cheese. Add the dressing and serve.

Gluten Free Roasted Cauliflower, Mushroom and Chèvre Quiche

Get it while it’s hot! Thanks to ClosetCooking for the recipe and photo!

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Ingredients

  • FOR THE QUINOA CRUST:
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 egg
  • 1/4 cup parmigiano reggiano (parmesan), grated (optional)
  • FOR THE QUICHE:
  • 1/2 medium head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • salt and pepper to taste
  • 5 eggs
  • 1/2 cup milk or heavy cream
  • 1/2 teaspoon thyme, chopped
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

Directions

  • FOR THE QUINOA CRUST:
  • Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
  • Mix the quinoa, egg and parmesan, press into the bottom of a pie plate and bake in a preheated 375F oven until lightly golden brown, about 10 minutes, before setting aside.
  • FOR THE QUICHE:
  • Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Mix the cauliflower, mushrooms, eggs, milk, thyme, goat cheese, salt and pepper, pour into crust and bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

 

Option: Use a pastry crust or a brown rice crust in place of the quinoa crust.

Tip: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.

Note: It is best to let the quiche come down to room temperature before slicing as the goat cheese will be melted when warm making it more difficult to get nice clean slices.

Nutrition Facts: Calories 271, Fat 14g (Saturated 5g, Trans 0), Cholesterol 227mg, Sodium 187mg, Carbs 19g (Fiber 3g, Sugars 3g), Protein 16g

Savory goat cheese, apricot and pistachio appetizers

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These herbalicious and fruity chèvre nuggets are studded with toasted pistachios. What could be better?

MAKES 32

INGREDIENTS

12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 dried apricots, quartered
¾ cups finely chopped, toasted pistachios

INSTRUCTIONS

Mix cheese, herbs, salt and pepper in a bowl. Using your hands, roll mixture into 1″ balls. Using your thumb, make a hole in each ball, press an apricot piece into center, and then mold cheese around apricot; roll in pistachios and place on parchment paper-lined baking sheet. Chill 20 minutes before serving.

Chèvre, Grape and Walnut Terrine Appetizer

There are never enough goat cheese appetizers in this world. This one sounds amazing, I cannot wait to try it. Just perfect for summer, to accompany a cool, crisp glass of white wine. Nums.

021elevinecookbook

Servings:8
Ingredients
2 cups walnuts, divided
3/4 cup honey
1 cup sliced red grapes
2 teaspoons herbes de Provence
1 teaspoon ground coriander
2 tablespoons finely grated orange zest
1 tablespoon fresh squeezed orange juice
1 teaspoon fresh squeezed lemon juice
1/8 teaspoon salt
4 ounces high-quality goat cheese, softened
Directions:
Coarsely chop 1 cup walnuts; chop the remaining cup of walnuts finely. Place finely chopped nuts in a large bowl and add the honey, 3/4 cup sliced grapes, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Slowly mix until all ingredients are incorporated.
Line an 8-to-10-ounce soufflé cup with plastic wrap.
Soften goat cheese to a spreadable point. Use a piping bag or spoon, fill the bottom 1/2 inch of the plastic-lined soufflé cup (this will be the top) with the goat cheese.
Add 1/2 cup of the rough-chop walnuts. Sprinkle half the remaining sliced grapes over the goat cheese. Pipe or spoon more goat cheese on top of the grapes, covering them completely. Spoon in about 1/2 inch of the walnut-grape mixture. Repeat with a layer of goat cheese, the remaining grapes, the remaining rough-chop walnuts, and a final layer of goat cheese (this will be the bottom).
Fold the plastic over the contents of the soufflé cup. Refrigerate overnight.
When you are ready to use the spread, open the plastic wrap and invert a plate over the soufflé cup. Turn the soufflé cup over, separating it from the goat cheese spread. Serve with crackers or bread.

Thanks to Small Bites Big Flavor and Food Republic for the recipe and picture!

Potato Cakes with Chèvre and Herbs

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My mom made these all the time when I was growing up. But no herbs, no goat cheese, and no exotic appeal. Now you can better the “leftover mashed potatoes” side dish, with this recipe from Renee at Leite’s Culinaria. Thanks to her for the ingredients and the pic!

Serves 6

INGREDIENTS

  • 2 1/2 to 3 pounds Yukon Gold potatoes, peeled
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons sliced scallions, and any other herbs you wish
  • 8 ounces goat cheese, crumbled
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour, plus more for the work surface
  • 1/4 cup olive oil

DIRECTIONS

  • 1. Put the potatoes in a large pot and pour in enough cold water to barely cover. Season the cooking water with salt (it should taste like the sea) and bring to a boil. Cook on medium-high heat until the potatoes are tender but not mushy, 10 to 15 minutes or so, depending on the size of your spuds. Drain the potatoes, place them in a large bowl, and roughly mash them with a fork or a potato masher. Let cool slightly.
  • 2. Add the parsley, scallions + finely chopped herbs, goat cheese, and salt and pepper to the potatoes and mix until just combined, making certain that chunks of goat cheese are still visible. Cover and refrigerate until chilled through, at least 6 hours.
  • 3. Preheat the oven to 375°F (190°C).
  • 4. Using your hands, form the mixture into a 1-inch-thick block on a lightly floured countertop and cut it into rectangular cakes about 2 1/2 inches along their long side or, if you prefer, use a 2 1/2-inch round biscuit or cookie cutter to cut out individual potato cakes. You should have at least 12 cakes (and, quite possibly, more). Place the flour on a plate and lightly flour the cakes on both sides.
  • 5. Place 2 large ovenproof nonstick skillets (preferably cast-iron) over medium-high heat. Divide the oil between the skillets and heat until hot but not smoking. Add the potato cakes to the skillets and cook until the first side is golden brown. Flip the potato cakes and cook for another minute or so, and then transfer the skillets to the oven until the cakes are warmed through, about 10 minutes. Figure about 2 potato cakes per person.

High Cotton Goat Cheese Gnocchi

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Instead of boiled potatoes, mashed potatoes or pasta, try these gnocchi as a starch for your next dinner. They go great with roasts, stews, chops, medallions and lots of vegetarian entrees. I love gnocchi, whether slathered with butter, tossed with olive oil or graced with sauce or gravy. Their texture is highly satisfying and filling, and leftovers can be saved for the next day. Thanks to former executive chef Anthony Gray of High Cotton restaurant in Charleston, SC.

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6 oz. unsalted butter
1 1/2 cups water
2 cups all purpose flour
Salt, to taste
2 tbsp. Dijon mustard
1 tbsp. chives, chopped
1 tbsp. tarragon, chopped
1 tbsp. mint, chopped
1 cup goats milk ricotta cheese or fresh chevre
5 or 6 large farm eggs
1. Melt the butter in a heavy bottom pot, add water and flour. Stir with a wooden spoon over medium high heat. Season the mixture with salt and continue to stir until dough becomes very smooth and pulls away from the sides.
2. Remove dough from heat and transfer to a small table top mixer fitted with a paddle attachment. Add mustard, herbs and cheese and slowly beat until well mixed. Once incorporated, add in eggs one at a time, mixing thoroughly after each addition.
3. Place dough in a pastry bag and let it rest for 45 minutes. Meanwhile, bring a large pot of water to a boil and season with salt.
4. Once rested, slowly squeeze the dough out of the pastry bag, cutting 1/2″ pieces with scissors directly into boiling water. The gnocchi are done when they begin to float.
5. Remove gnocchi from water and let them rest on a plate lined with parchment paper. Allow to dry, then sauté in butter. Add your favorite vegetables. Serve.
SERVES 2 – 4