Goat Cheese | 20something cupcakes

Archives For goat cheese

{goat} cheesecake + thyme-infused cherries.

August 31, 2012 — 4 Comments

I’m pretty sure goat cheese cheesecake is one of the seventh wonders of the world that I’m just a littttle upset to be just discovering.

Goat Cheese Cheesecake with Thyme-Infused Cherries

I mean, where have I been? It’s been a long 27 years without goat cheese cheesecake.

Cheesecake should probably be my favorite dessert, right? Considering that cheese is my numero uno food group. I do love a good cheesecake, now that I think about it. Sometimes I get a craving and send Daniel down the street for this ridiculous “30th Anniversary” crazy-town chocolate number from The Cheesecake Factory. It’s so rich and indulgent and just totally NUTS. Have you ever had this sucker?

It might happen only once a year for me, for said reason – it’s so over-the-top sweet and indulgent that I have it once and I’m good for, um… a year. Such is not the case with this very distant relative of that cheesecake.

In Dinner Party Worthy, Sweets + Treats cheesecake, cherries, cream cheese, goat cheese, summer recipes, thyme

skirt steak + {summer} squash tacos.

June 25, 2012 — 20 Comments

Tacos, allow me to introduce you to the classic Argentinean combination of skirt steak and chimichurri.

Skirt Steak + {Summer} Squash Tacos

This isn’t, however, the traditional chimichurri made with parsley that you might be thinking of. This one’s made with arugula and basil – and it’s pretty divine.

Also – we’ve gone ahead and added grilled summer squash to these beauties, up-ing the health factor, and an easy goat cheese crema – which is really just a fancy term for goat cheese mixed with Greek yogurt.

This is one of my favorite meals I’ve made in a while, and it’s so super-simple – and perfect for summer! Cranking up my good ol’ Griddler to its highest heat got me the grill marks I was looking for, and I didn’t have any pots and pans to dirty up in the process since I used it for the meat, the squash, and even the tortillas.

In Food Matters Project, Main Dishes arugula, basil, beef, chimichurri, goat cheese, skirt steak, summer recipes, summer squash, tacos

goat cheese mac with caramelized shallots.

June 7, 2012 — 8 Comments

Is it annoying for me to say that I’m pretty sure this is the best mac and cheese ever?

Goat Cheese Mac + Cheese with Caramelized Shallots

I can’t decide. But I’m thinking yes.

I’m now imagining every mac and cheese I’ve ever had, and I want to revise that statement to the best mac and cheese that I’ve ever made.

See, mac and cheese is probably my favorite dish EVER, like in the world … so I’ve had my fair share of it. And the thing about mac and cheese, for me, is that I love it every time. No matter which way it’s made – truffle this, lobster that, three-cheese, four-cheese, any cheese … I’m in.

We should discuss the fact that even though this is my favorite food, I’ve shown it virtually no love here on this blog. You need to know that I’m aware of this, and I do realize the asininity of the situation.

{Yes, that is a word. I just looked it up to be sure … I wouldn’t say it out loud, though – because it definitely doesn’t sound real}

It’s asinine! It is. There’s just no other word to describe it. And I blame Ina.

In Dinner Party Worthy, Obsessed caramelized onions, goat cheese, mac and cheese, macaroni, parmigiano-reggiano, pasta, shallots, thyme

heirloom tomato galette.

June 4, 2012 — 19 Comments

This heirloom tomato and fresh mozzarella galette has officially just blown my mind.

Heirloom Tomato Galette

It’s almost like a pizza: A flaky, buttery pastry replaces the crust, a balsamic-Dijon blend acts as a sauce, slices of luscious heirloom tomatoes and fresh local mozzarella melt into each other like buttered toast, and a layer of garlic, olives, and Parmigiano-Reggiano seals the deal. Followed by a generous helping of fresh chives and basil after it comes out of the oven.

I realize it’s a bit of a stretch from this week’s recipe for The Food Matters Project, which is that of a savory tomato crisp. There, you won’t find a crust at all – tomatoes are topped with a cheesy breadcrumb-oat topping and baked. It’s really more of a gratin. (Get the original recipe here, on Nicole’s blog for her inspiring company seeking to teach others about doing good with food, The Giving Table.) Bittman points out that, of course, it would be best in summer when tomatoes are at their peak, but because baking them brings out their sweetness, you can get away with making this recipe all year long.

Heirloom Tomatoes + The Start of Dough

We’ve talked about the magical experience that is roasting tomatoes, and the same magic goes down here in this galette. Gorgeous heirloom tomatoes in vibrant shades of green, yellow, and red are a little piece of heaven this time of year, no matter how you slice it {hehe} … I ate the extra slices and scraps drizzled in olive oil and sprinkled with sea salt – heaven, I tell you! But when you cook them in this galette, their flavors intensify even moreso, and yes … MINDS. ARE. BLOWN.

In Food Matters Project, Main Dishes basil, chives, galettes, goat cheese, mozzarella, olives, savory tarts, summer recipes, tomatoes, vegetarian

4-layer {truffled} black bean dip.

May 7, 2012 — 18 Comments

Kids, it’s time to get your fancy-pants on.

4-Layer {Truffled} Black Bean Dip

Because today we’re going where no layered bean dip has gone before. We’re doing it up in a totally modern, fresh, and – yes, fancy-pants kind of a way.

It all started with Geoffrey Zakarian. Well, technically that’s a lie. It really started with this week’s pick for The Food Matters Project, Five Quick Salsas.

Now, don’t get me wrong. I have absolutely nothing against a good salsa. And I happen to think that the five ideas Bittman puts forth in the book (find them here on Alissa’s blog, BIG EATS…tinykitchen and see the rest of the group’s takes here) are great – super-quick and super-simple.

I toyed with the idea of a black bean salsa, and then BAM – I got inspired. I was leafing through my newest cookbook, Town Country, by Geoffrey Z. I adore him, for reasons of which I’m not entirely sure, other than the fact that I thought he kicked major ass on Iron Chef and I love him on Chopped … oh, and he also happens to be Armenian, which he has in common with the sickest human on earth, a.k.a. Daniel.

In Starters avocado, black beans, dips + spreads, goat cheese, truffle oil

spring vegetable {goat cheese} dip.

April 9, 2012 — 9 Comments

Oh, how I love a hot and cheesy dip.

Typically reserved for our football gatherings in the fall and winter, you can imagine my delight when I stumbled upon a cheesy dip designed for the spring. A hot and cheesy dip packed with fresh flavor from all of my favorite spring vegetables? Yes, please.

Now, don’t me wrong: This dip is still creamy, cheesy, and totally dreamy – thanks to the béchamel base it starts with, and plenty of white cheddar and goat cheese. The goat cheese makes for a perfect pairing with spring vegetables like asparagus and artichokes – which make for a perfect pairing with – drumroll, please – wine! Yes, wine. It can be done, and it can be done well.

If you’re not into wine – or, let me rephrase – if you’re into drinking wine but don’t know too much about it, spring veggies like artichokes and asparagus are a no-no when it comes to vino. They contain certain chemicals that can make the wine taste off, or even rancid (especially red wines).

You can imagine the predicament I found myself in here. I was obsessing over two things: a springtime dinner party, and a wine pairing dinner party. But how could a springtime dinner party not pay homage to all of the fabulous vegetables springtime has to offer? I’m not one of those super-fussy people who say X wine must be served with X food, but at the same time, if I’m hosting a wine pairing dinner party, well, then the pairings need to make sense!

In Dinner Party Worthy, Starters artichokes, arugula, asparagus, dips + spreads, goat cheese, peas, prosciutto, spring recipes, sugar snap peas

chicken soup with meatballs + goat cheese toasts.

February 29, 2012 — Leave a comment

The other day, I went to an event at the South Beach Food & Wine Festival that Alex Guarnaschelli was hosting.

I didn’t see her, but we were still there. Together…in spirit.

{Yes, I did drag my friends up and down the length of a very large white tent on the sand more times than I’d like to admit in an unsuccessful effort to find her}

You may also recall that I referenced her during a recent Q&A hosted by the lovely Lisa of a dinner party. You know, the one where I was asked who I’d invite over for dinner if I could ask anyone in the world, living or dead.

{It’s worth mentioning that Lisa featured Joy the Baker for her next Q&A. Me and Joy, doing the same interviews…NBD}

I’ve stalked out two dishes from South Florida restaurants Alex has referenced on the show “The Best Thing I Ever Ate.” I didn’t feel weird about it. At all. I was way too excited, in fact, to know that I was sitting in the same restaurants Alex had been at, ordering the same dishes.

Then, I learned that back in the day, Alex’s own mother used to edit cookbooks for the company I’m now working for. If that’s not a sign, I don’t know what is.

In Main Dishes alex guarschanelli, comfort food, crostini, eggs, goat cheese, italian recipes, parmigiano-reggiano, soups, spinach, veal, winter recipes

super-easy baked salsa + goat cheese.

November 14, 2011 — 3 Comments

Have you ever considered tossing a container of salsa over a mixture of goat cheese, cream cheese, and toasted pine nuts – and then baking it off in the oven until heated through?

If not, I invite you to try it. It’s probably the easiest and quickest appetizer ever to exist, and it’s also super-delicious.

Now, you know I don’t usually condone using store-bought salsa, but here that’s the route I like to go. It makes this dip *that* much easier, and when you’re working with a recipe as simple as this one, it just doesn’t make any sense to complicate things.

In Fabulously Simple, Starters cream cheese, dips + spreads, easy appetizers, goat cheese, pine nuts, salsa

chive-goat cheese spread.

May 19, 2011 — 1 Comment

Can you ever have enough fabulously simple dips and spreads in your repertoire?

In short, the answer is no. And the case becomes even stronger when we’re talking about dips and spreads made with cheese. Or fresh herbs. Preferably, both.

There’s something about the pairing of goat cheese and chives in particular that gets me every time. And it really gets no simpler than this spread. It’s the perfect thing to join you, your favorite bottle of wine, and Friday night.

Chive-Goat Cheese Spread

Adapted from Bon Appétit

8 ounces soft goat cheese, room temperature
4 ounces cream cheese, room temperature
Handful fresh chives, minced
1 garlic clove, pressed
1 French baguette, sliced

Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended.

In Fabulously Simple, Starters baguette, chives, dips + spreads, easy appetizers, goat cheese

pesto + goat cheese spread.

March 31, 2011 — 8 Comments

Three-ingredient cooking? Yes, please!

This dip is so simple, and so fabulous – I guarantee it will become a go-to staple in your kitchen. Make it anytime you’ve got some extra pesto hanging around. I use Ina Garten’s recipe for pesto, sometimes rather loosely. For this dip, I actually used a mix of arugula and basil in my pesto, which I love – the arugula gives it such a peppery bite. If you’re making the pesto specifically for this dip, you can combine the leftover pesto with a plate of pasta for a simple weeknight meal.

And did I mention how perfect this is for last-minute entertaining?

{You’re going to need something to go with that sangria}

Pesto + Goat Cheese Spread

From Gourmet

4 ounces goat cheese at room temperature
2 ounces cream cheese at room temperature
1/4 cup pesto

Mix ingredients until smooth, and season with salt and pepper. Serve on top of your favorite crackers or pita chips . Or, make your own crostini by toasting sliced baguettes brushed with olive oil in a 400 degree oven for 7-9 minutes.

In Starters dips + spreads, easy appetizers, goat cheese, last-minute entertaining, pesto