Madame Fromage makes cheese SOOO sexy!

Video

If you aren’t hungry now, you will be dying for cheese by the end of this divine PBS interview with Tenaya Darlington, aka Madame Fromage, cheese courtesan. Oh my, she is just the best at describing, plating and visibly adoring high-personality artisan cheeses. I just want to immediately drive to my favorite cheesemonger and buy $100 of the best stuff. Yes, I confess, I do that on a regular basis anyway, but now I JUST CRAVE IT!!!!! Despite the fact that Birchbark Farm has at least 15 wheels at our disposal at the moment….you can never have enough. Now click the link below and let Tenaya transport you to Cheese Nirvana!

http://video.whyy.org/viralplayer/2365424034

Cherry Tomato and Chèvre Quiche

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There is a time for quiche — for breakfast, lunch or dinner, and that time is NOW! In the depths of winter, what could be better? This recipe comes to us from South Africa, and they probably eat it in August (when they have winter!) You can probably find cherry tomatoes in the market, add any spices you like and fall in love with chèvre! Thanks to Simply Delicious Food for recipe and photo.
Serves: 6 small quiches
Ingredients
for the pastry
  • 250g flour
  • 125g cold butter, cubed
  • 1 egg yolk
  • 3-4 tablespoons ice water
  • 1 teaspoon salt
for the roasted tomatoes
  • 100g cherry tomatoes, on the vine
  • 3 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of sugar
for the filling
  • 100g chèvre
  • 4 extra-large eggs
  • 200g Crème fraîche or sour cream
  • 1 teaspoon sea salt flakes
  • 1 teaspoon fresh white pepper
Instructions
  1. To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  2. Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
  3. Tip out of the processor onto a floured surface and bring together into a disc.
  4. Wrap in clingfilm and place in the fridge to rest for 15 minutes.
  5. When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
  6. To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
  7. Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
  8. To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
  9. Remove the pastry from the fridge and place a few tomatoes into each pastry case.
  10. Pour over the egg mixture and dot the surface with some of the chèvre.
  11. Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
  12. Remove from the oven and allow to cool to room temperature before serving.

Pumpkin Chèvre Dip

Vegetarian Pumpkin Dip

This dip is perfect for Superbowl Sunday! Thanks to PopSugar and Anna Monette Roberts for the recipe and photo! Get your dip on.

INGREDIENTS

1/2 small pumpkin, seeds and stems removed
Olive oil
Salt and pepper, to taste
2 cloves garlic, minced
6 ounces chèvre
2 sprigs fresh thyme, leaves only
1 lemon, zest and juice
2 tablespoons toasted pepitas
Flake salt, optional
1 sleeve whole-grain crackers or toasted bread chunks

DIRECTIONS

  1. Preheat oven to 375ºF. Cover a half sheet pan with foil. Inside the sheet pan, coat the inside and outside of the pumpkin with oil and liberally salt. Then place flesh side down on a foil-lined cookie sheet, and roast for 30 minutes or until flesh is tender when pricked with a fork.
  2. Once cool enough to touch, scoop pumpkin flesh out from the skins and place in a food processor. Add chèvre and process until smooth.
  3. Heat a nonstick skillet over medium high heat with 2 tablespoons olive oil. Add garlic and cook for 2 minutes or until golden. Add thyme leaves and cook until fragrant, about 30 seconds to a minute.
  4. Pulse garlic-herb oil and lemon zest into dip. Season with salt, pepper, and lemon juice to taste. Fold in pepitas, reserving a three-finger pinch for garnish.
  5. Transfer dip to a bowl, and garnish with a drizzle of olive oil, pepitas, and flake salt, optional. Serve with pumpkin spice crackers or another cracker of your choice.

Caramel Apple Chèvre Spread

This easy party spread is super satisfying and so easy to make. I love chèvre recipes that go sweet on me, so the spread is just right, IMHO. Enjoy, enjoy. Thank you, Amy!

Author: ©Amy Johnson | She Wears Many Hats
Serves: 8
INGREDIENTS
  • 8 ounces cream cheese or chèvre, or 50/50 combo
  • caramel sauce (homemade or store-bought)
  • toffee bits
  • sliced apples, pears, pretzels for serving
INSTRUCTIONS
  1. Place cream cheese/chèvre on a serving dish. Pour as much caramel sauce as you want evenly over cheese. Sprinkle with a generous helping of toffee bits.
  2. Serve with sliced apples, pears, or pretzels.

Potato and Squash Casserole with Goat Cheese

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Isn’t this a glorious dish? If I ate white potatoes, I’d be all over it, but even tho I can’t (allergies), you CAN. Go get it! Thanks to the Kitchn for the beautious recipe and photo!

Potato, Squash, & Goat Cheese Gratin

Recipe from theKitchn.com

serves six

2 medium yellow squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces fresh goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.

Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

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.

How to Choose a Goat Cheese

Laura Chenel (legend in the artisan cheese world) posted a helpful video today on her blog and in Facebook. It’s a basic primer on how to select a goat cheese to please your palate. It’s got some good advice, but is by no means exhaustive. There are hundreds of goat cheeses out there, so get busy and start eating your way through the choices!