Cooking with goat cheese

 

For The Sauce:

4 Tablespoons Butter

1/4 Cup All-purpose Flour

3 1/2 Cups Whole Milk

10 Ounces Grated Fontina Cheese

1 Cup Soft Goat Cheese

Salt & Pepper

4 Cups Broccoli Florets, Steamed Until Tender

1 Pound Delverde Pasta Shells

Topping:

1 Garlic Cloves, Peeled & Minced

3 Tablespoons Olive Oil

2 Cups Coarsely Chopped Fresh Breadcrumbs

Salt & Pepper

1/4 Cup Grated Parmesan Cheese

 

Preheat oven to 350 degrees F., and lightly butter a 9 x 13 inch oven-proof baking dish. In a heavy saucepan, melt the butter and whisk in the flour. Cook, whisking continuously until just lightly colored.

Slowly pour in the milk, whisking to blend. Cook over medium heat until the sauce is creamy and thick, whisking often.

 

Reduce the heat to low, then add the fontina and goat cheese mixing well. 

Season with salt and pepper and continue to stir until the sauce is very smooth.

Keep the sauce warm while you cook the pasta in a large pot of lightly salted water, removing it 2 to 3 minutes less than the package recommended cooking period.

Drain well and return the pasta to the pot. Add the sauce and broccoli to the pasta mixing well.

Pour the pasta into the prepared casserole dish.

In a small bowl, mix the topping ingredients together with your fingertips, then sprinkle over top of the pasta.

Bake the pasta until golden brown on top and bubbly, about 15 to 20 minutes.

Serves 6.

 

Herbed Goat Cheese Mini Flans 

I knew some of my guests expected that evening loved mushrooms, so I used little dollop of a mushroom, sun-dried tomato relish I put together. The goat cheese flans received rave reviews, and I would certainly make them again as they were so easy to put together. Instead of the mushroom relish, you could simply drizzle a little spicy tomato sauce over each flan before serving.

 

4 Ounces Goat Cheese

1 Cup Whole Milk Ricotta Cheese

2 Large Eggs

3 Tablespoons Chopped, Fresh Herbs (I Used Basil, Parsley & Chives)

Mushroom Relish:

4 Ounces Baby Bella Mushrooms

1 1/2 Tablespoons Olive Oil

3 to 4 Sun-Dried Tomatoes in Oil

Salt & Pepper

3 Tablespoons Fresh Chopped Parsley

 

Preheat the oven to 325 degrees F. Spray 6 spaces in the muffin tray with a spray oil.

Mix together the goat cheese, ricotta, and eggs, then add the herbs and mix. Spoon the cheese mixture into 6 of the muffin spaces.

Bake the flans for about 25 minutes or until lightly golden brown and puffed. Cool.

Heat the oil in a frying pan, and cook the mushrooms until golden brown and tender.

Finely chop together the mushrooms, tomatoes, and parsley.

Season with salt and pepper.

To serve, place the cooled flans on a tray and spoon a little of the mushroom relish on top of each.

Serves 6.

 

 

3 Large Eggs

1/2 Cup Milk

1 Small to Medium Zucchini, Grated

3 Tablespoons Chopped Basil

3 Tablespoons Chopped Green Onions or Chives

Sea Salt & Cracked Black Pepper

1/3 Cup Soft Goat Cheese

2 Tablespoons Olive Oil

 

Beat the eggs together with the milk, and stir in the grated zucchini, basil, and green onions (or chives). Season with salt and pepper.

Heat the oil in a non-stick skillet over medium heat and then once hot pour in the egg mixture.

Gently lift the edges with a spatula as it cooks to allow the uncooked egg to move to the bottom. Once the egg has begun to set all around the edges, break up the goat cheese and drop it evenly over the top.

Continue to cook just until the center has almost set. Remove from the heat and let rest for another 2 to 3 minutes to finish cooking. Serve hot.

Serves 4.