October 26, 2012


Butternut Squash Soup with Cauliflower and Goat Cheese
Ingredients:
1 2lb butternut squash, peeled and chopped into cubes
2 quarts organic free-range chicken stock
1 red onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
1 fresh red chili or a jalepeno pepper, deseeded and chopped
1 head of cauliflower, florets cut off and into equal sizes
Goat cheese
Croutons. Check out my recipe for homemade croutons here!
Fresh basil
Chili flakes
Dried rosemary
Olive oil
Salt and pepper
To Make:
In a large soup pot, heat up some olive oil on medium heat and add in your chopped onion, celery, carrot, chili pepper, and garlic. Add 1 tablespoon of dried rosemary. Saute gently on medium-low heat, stirring often, until veggies are soft. About 10 minutes.
Add in your butternut squash and the chicken stock and bring to a boil. Turn heat down and simmer for 30 minutes with a lid askew. 
When the squash has softened, puree with a hand blender or transfer the soup into a regular blender. 
Put the soup back on the stove on medium-low heat and add the cauliflower.  Taste at this point and season with salt and pepper until desired taste is reached. You may also add in chili flakes if you like a little kick. 
Simmer for another 10 minutes. The cauliflower should be softer but still firm to the bite. Not mushy…
Serve with wonderful croutons, a few crumbles of goat cheese, some fresh basil, and a drizzle of olive oil. 
Enjoy!
Best cold weather soup. Also really good for a holiday menu. 

Butternut Squash Soup with Cauliflower and Goat Cheese

Ingredients:

  • 1 2lb butternut squash, peeled and chopped into cubes
  • 2 quarts organic free-range chicken stock
  • 1 red onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 fresh red chili or a jalepeno pepper, deseeded and chopped
  • 1 head of cauliflower, florets cut off and into equal sizes
  • Goat cheese
  • Croutons. Check out my recipe for homemade croutons here!
  • Fresh basil
  • Chili flakes
  • Dried rosemary
  • Olive oil
  • Salt and pepper

To Make:

  1. In a large soup pot, heat up some olive oil on medium heat and add in your chopped onion, celery, carrot, chili pepper, and garlic. Add 1 tablespoon of dried rosemary. Saute gently on medium-low heat, stirring often, until veggies are soft. About 10 minutes.
  2. Add in your butternut squash and the chicken stock and bring to a boil. Turn heat down and simmer for 30 minutes with a lid askew. 
  3. When the squash has softened, puree with a hand blender or transfer the soup into a regular blender. 
  4. Put the soup back on the stove on medium-low heat and add the cauliflower.  Taste at this point and season with salt and pepper until desired taste is reached. You may also add in chili flakes if you like a little kick. 
  5. Simmer for another 10 minutes. The cauliflower should be softer but still firm to the bite. Not mushy…
  6. Serve with wonderful croutons, a few crumbles of goat cheese, some fresh basil, and a drizzle of olive oil. 
  7. Enjoy!

Best cold weather soup. Also really good for a holiday menu. 

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March 13, 2012


Honey Roasted Beet and Arugula Salad
Ingredients:
1 beet
Arugula
Walnuts
Goat cheese
2 tablespoons honey
1 lemon
Olive oil
Dried thyme
Salt and pepper
To Make:
Preheat oven to 375.
Peel the beet. Be careful because everything you touch while doing this will turn pink.
Slice beet thinly into little rounds.
Chop up a small handful of walnuts.
Drizzle a bit of olive oil on a baking sheet.
Arrange the beets on the baking sheet and sprinkle with salt and pepper. Add crushed walnuts over the beets. Drizzle over with honey. 
Roast the beets in the oven for 9-11 mins, until softened. 
Arrange arugula in a large bowl.
When the beets are done, place them on top of the arugula. 
Add goat cheese crumbles and a few fresh walnuts. 
To make the dressing, combine in a small bowl, 2 tablespoons olive oil, juice of 1/2 lemon, pinch of salt and pepper, and a pinch of dried thyme. Whisk together and drizzle on the outer edges of the salad so the dressing gets into the greens but not on the beets. 
Enjoy!

Honey Roasted Beet and Arugula Salad

Ingredients:

  • 1 beet
  • Arugula
  • Walnuts
  • Goat cheese
  • 2 tablespoons honey
  • 1 lemon
  • Olive oil
  • Dried thyme
  • Salt and pepper
To Make:
  1. Preheat oven to 375.
  2. Peel the beet. Be careful because everything you touch while doing this will turn pink.
  3. Slice beet thinly into little rounds.
  4. Chop up a small handful of walnuts.
  5. Drizzle a bit of olive oil on a baking sheet.
  6. Arrange the beets on the baking sheet and sprinkle with salt and pepper. Add crushed walnuts over the beets. Drizzle over with honey. 
  7. Roast the beets in the oven for 9-11 mins, until softened. 
  8. Arrange arugula in a large bowl.
  9. When the beets are done, place them on top of the arugula. 
  10. Add goat cheese crumbles and a few fresh walnuts. 
  11. To make the dressing, combine in a small bowl, 2 tablespoons olive oil, juice of 1/2 lemon, pinch of salt and pepper, and a pinch of dried thyme. Whisk together and drizzle on the outer edges of the salad so the dressing gets into the greens but not on the beets. 
  12. Enjoy!

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March 9, 2012


Skirt Steak Salad 
Ingredients:
1 lb skirt steak
Arugula leaves
1 tomato or a few cherry tomatoes
Goat cheese crumbles
1/2 cup red wine vinegar
1 teaspoon Dijon mustard
1 cup olive oil
2 teaspoons honey
3 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
To make:
Marinate steak with olive oil, juice of 1 lemon and 2 teaspoons honey. Season with salt and pepper. Let rest for 10 minutes. 
On medium high heat, sear the steak for 5 minutes of each side.
Take steak out of the skillet and let it rest. 
Meanwhile make the vinaigrette by combining in a small bowl the red wine, 1 cup olive oil, dijon mustard, 2 teaspoons honey, Worcestershire sauce, 3 tablespoons lemon juice, and seasoning it with salt and pepper. Whisk everything together.
In large individual salad bowls, arrange tossed arugula with chopped tomatoes.
Cut skirt steak at an angle against the grain. Arrange on top of salad. 
Sprinkle goat cheese crumbles over the salad. 
Drizzle with dressing and enjoy!

Skirt Steak Salad 

Ingredients:

  • 1 lb skirt steak
  • Arugula leaves
  • 1 tomato or a few cherry tomatoes
  • Goat cheese crumbles
  • 1/2 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 2 teaspoons honey
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
To make:
  1. Marinate steak with olive oil, juice of 1 lemon and 2 teaspoons honey. Season with salt and pepper. Let rest for 10 minutes. 
  2. On medium high heat, sear the steak for 5 minutes of each side.
  3. Take steak out of the skillet and let it rest. 
  4. Meanwhile make the vinaigrette by combining in a small bowl the red wine, 1 cup olive oil, dijon mustard, 2 teaspoons honey, Worcestershire sauce, 3 tablespoons lemon juice, and seasoning it with salt and pepper. Whisk everything together.
  5. In large individual salad bowls, arrange tossed arugula with chopped tomatoes.
  6. Cut skirt steak at an angle against the grain. Arrange on top of salad. 
  7. Sprinkle goat cheese crumbles over the salad. 
  8. Drizzle with dressing and enjoy!

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February 13, 2012


Goat Cheese Stuffed Dates Wrapped in Prosciutto (Recipe by Marina)
Ingredients:
Dates - pitted
Prosciutto
Goat cheese crumbles
Fresh basil leaves
To Make:
With a small spoon, stuff the dates with goat cheese crumbles
Cut the Prosciutto slices into thirds so the dates can be wrapped fully but not double
Place a medium sized basil leaf on Prosciutto slice
Place cheese stuffed date on basil leaf
Wrap the date in the Prosciutto and basil leaf
Arrange on a plate
Enjoy!
You can include the basil or not, tastes good both ways. You can also drizzles a bit of olive oil over them but it’s not necessary.

Goat Cheese Stuffed Dates Wrapped in Prosciutto (Recipe by Marina)

Ingredients:

  • Dates - pitted
  • Prosciutto
  • Goat cheese crumbles
  • Fresh basil leaves

To Make:

  1. With a small spoon, stuff the dates with goat cheese crumbles
  2. Cut the Prosciutto slices into thirds so the dates can be wrapped fully but not double
  3. Place a medium sized basil leaf on Prosciutto slice
  4. Place cheese stuffed date on basil leaf
  5. Wrap the date in the Prosciutto and basil leaf
  6. Arrange on a plate
  7. Enjoy!

You can include the basil or not, tastes good both ways. You can also drizzles a bit of olive oil over them but it’s not necessary.

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January 26, 2012


To substitute goat cheese

Someone asked me earlier this week about what to substitute goat cheese with if they don’t like it. I can’t seem to find the reblog in my dash so I’ll answer and hope they find it.

To sub goat cheese (which I know is an acquired taste to many, myself included but now I love it!), try blue cheese or feta. Goat cheese is a lot creamier than the other two but the flavors are similar.

If you don’t like blue cheese or feta (I hate blue cheese, yek) try another soft cheese like brie or, even milder, Camembert. 

Hope that answered your question!

(Source: wineandleisure.com)

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January 23, 2012


Perfect Fried Egg with Prosciutto (Recipe by Marina)
Ingredients:
1 egg, free range or organic
1 slice prosciutto
Goat cheese crumbles
Chopped chives or green onions
Salt and pepper
Olive oil
To Make:
Heat a large frying pan on high heat.
Add a lug of olive oil and heat for 30 seconds.
Crack the egg into the frying pan. Immediately turn the heat down to medium.
Hit it with a dash of salt and pepper. Not too much as the prosciutto is naturally salty. 
Cover the egg with a lid and fry for a couple minutes. 
Take the lid off and add a slice of prosciutto into the pan, on the side. Turn the prosciutto when the first side is starting to get crispy. 
Cook everything for another half minute and turn off the heat. 
Arrange on a plate and sprinkle over with goat cheese crumbles and chopped chives.
Enjoy!
Covering the egg with a lid adds a nice heat to the top of the egg so that the yolk cooks as well. Personally, I prefer eggs over easy but with a lid, this fried egg is just perfect.

Perfect Fried Egg with Prosciutto (Recipe by Marina)

Ingredients:

  • 1 egg, free range or organic
  • 1 slice prosciutto
  • Goat cheese crumbles
  • Chopped chives or green onions
  • Salt and pepper
  • Olive oil

To Make:

  1. Heat a large frying pan on high heat.
  2. Add a lug of olive oil and heat for 30 seconds.
  3. Crack the egg into the frying pan. Immediately turn the heat down to medium.
  4. Hit it with a dash of salt and pepper. Not too much as the prosciutto is naturally salty. 
  5. Cover the egg with a lid and fry for a couple minutes.
  6. Take the lid off and add a slice of prosciutto into the pan, on the side. Turn the prosciutto when the first side is starting to get crispy.
  7. Cook everything for another half minute and turn off the heat.
  8. Arrange on a plate and sprinkle over with goat cheese crumbles and chopped chives.
  9. Enjoy!

Covering the egg with a lid adds a nice heat to the top of the egg so that the yolk cooks as well. Personally, I prefer eggs over easy but with a lid, this fried egg is just perfect.

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Prosciutto Wrapped Sugar Snap Peas (Recipe by Marina)
Ingredients:
A handful of sugar snap peas
2-3 slices of prosciutto
Goat cheese crumbles
Olive oil
Balsamic vinegar
Dried basil
Thyme
Honey
To Make:
Cut prosciutto slices in half.
Arrange 2-3 sugar snap peas on one end of each prosciutto slice.
Roll the snap peas into the prosciutto.
Arrange rolled snap peas on a plate.
Sprinkle over top with goat cheese crumbles.
For dressing, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, a pinch of dried basil, a pinch of thyme, and a tiny squeeze of honey. Whisk everything together until incorporated.
Drizzle over the prosciutto wrapped snap peas.
Enjoy!
This is a simple recipe that enhances any dinner.

Prosciutto Wrapped Sugar Snap Peas (Recipe by Marina)

Ingredients:

  • A handful of sugar snap peas
  • 2-3 slices of prosciutto
  • Goat cheese crumbles
  • Olive oil
  • Balsamic vinegar
  • Dried basil
  • Thyme
  • Honey

To Make:

  1. Cut prosciutto slices in half.
  2. Arrange 2-3 sugar snap peas on one end of each prosciutto slice.
  3. Roll the snap peas into the prosciutto.
  4. Arrange rolled snap peas on a plate.
  5. Sprinkle over top with goat cheese crumbles.
  6. For dressing, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, a pinch of dried basil, a pinch of thyme, and a tiny squeeze of honey. Whisk everything together until incorporated.
  7. Drizzle over the prosciutto wrapped snap peas.
  8. Enjoy!

This is a simple recipe that enhances any dinner.

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June 2, 2010


lacuisine:

Goat Cheese with Apricots and Walnuts SpreadFollow the link for recipe.Thanks to Inspired Taste

This is so delicious!  I highly recommend for parties and luncheons. 

lacuisine:

Goat Cheese with Apricots and Walnuts Spread

Follow the link for recipe.

Thanks to Inspired Taste

This is so delicious!  I highly recommend for parties and luncheons. 

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