Eggs and Toast with Goat Cheese

Are you fascinated by birth order stuff?  I am!  Partially because I am second born out of four and it is well known that middle children are most perfect.  Ya know, they aren't spoiled with attention like the first born.  They aren't spoiled by being the baby of the family their whole life.  

There is no doubt in my mind that my oldest brother just read that while shaking his head.

All kidding aside, I am relatively obsessed with birth order.  It is only a matter of a few interactions with new people that I not only try to predict where they fall in their family, but I also verify this prediction by asking.  I am actually not even very good at predicting.  BUT, when I do find out, I always do one of those "ahhhhh, makes sense".  

Which brings me to my point...my little baby sister cannot spread cream cheese on a bagel.  She is 19.  There are a lot of difficult parts about growing up, moving out of the house, becoming an adult.  But spreading cream cheese on a bagel just isn't one of them.  

So in honor of my last born sibling and some of the simple talents she never developed because people always spread the cream cheese on her bagel for her...here is my next kitchen tip.

2012 foodforscot Kitchen Tip:  Have trouble spreading cream cheese on your freshly toasted bagel?  The number one thing to focus on:  confidence.  You can't start to spread and question your cream cheese placement.  Once the cheese hits the toasty surface, it cannot be changed.  Just go with it.  The process needs to take under 20 second per half or you might as well just eat the spread separately.  If you aren't ready for this speed racing spreading, your best bet is to let your bagel cool down for a few minutes.  But that will leave you with sub par results.  At this point you need to weigh whether you want inconsistent, non-uniform cream cheese on your bagel OR a luke warm product.  The choice is yours.

And finally, to continue with my series, Food from Me to You, here is one of my favorite, easiest dinners.  Because of my state of the art IHOP training back in the day, I know how to make eggs the way I like them.  And eggs with runny yolks (I consider them over easy, but everyone defines that differently) and toast is THE best dinner.  I love eggs so much, but sometimes have a hard time eating them early in the morning.  For some reason, they aren't as good when they are the first thing I eat.  But mostly, I am so lazy in the morning that I have a hard time getting out of my granola slump.  I am also so hungry in the morning.  I barely make it from my bed to the kitchen without massive amounts of whining.  Regardless, I always eat eggs for dinner.  If I have some sort of weird/incomplete meal to eat,  I just put an egg on it.  Normally, I eat the over easy egg with goat cheese crumbled over the top and toast.  Sometimes I add some veggies, if I have some.  Normally I make this when I don't have much, so it is never the same.  In the photos here I have added smoked salmon, tomatoes, goat cheese and some potatoes.  

Eggs and Toast with Goat Cheese

Yum!

(Difficulty: Easy)

foodforscot Ratings:

Scot (taste):  8/10

Shanon (taste):  8/10

Effort:  1/5

Dishwashing Effort:  2/5

Salmon with Sautéed Kale and Cranberries

Here is another random meal I made right after Thanksgiving (Food from Me to You...what an awful name for a series).  I often make a piece of fish and we eat it over some veggie medley like this.  I don't even want to talk about the fact that I put goat cheese on this.  But I do because I actually think it is a vital component.  Anytime I eat something sweet, I need to like kick it in the face with something either creamy or super savory and salty.  And the bitter greens and tart/sweet cranberries paired with silky salmon and goat cheese from heaven is crazy good.  

In general, when I am in a hurry and just want to whip something up, I almost always turn to 1-3 of these ingredients:

1.  Kale

2.  Goat Cheese

3.  Fish

Eating a piece of well cooked salmon is always a highlight of my weekly meals.  All these photos are so ugly, but life really does go on.  

2012 foodforscot Kitchen Tip:  Learn to cook fish properly by practicing.  Cook fish once a month until you make one night and declare it the best fish you have ever ate.  Succulence.   

Salmon with Sautéed Kale and Cranberries

2 salmon fillets (skin on or off, I like the crispy skin)

olive oil

salt and pepper

Herb butter (or butter + some fresh or dry herbs)

1 bunch of kale, clear, dried and roughly chopped

A large handful of cranberries

Goat cheese, crumbled

Put olive oil in small non-stick sauté pan and preheat over medium/medium-high heat. Season salmon with salt and pepper on both sides. Sear each side until crisp (if the skin is on, I do skin side first). While on second side, add herb butter and baste the salmon fillets while they finish cooking. You can easily see when fish is done by just keep an eye on the side view. When there is no dark pink (or very little dark pink) left, just stop.

In a separate skillet, add some more oil and put over medium/medium-high heat. Add kale and wilt down for about 15 minutes, stirring often. Add cranberries and cook until they have burst and are cooked down, about 10 minutes. Season with salt and pepper.

Serve each salmon fillet over the cranberry kale mixture. Top with crumbled goat cheese.

(Servings: 2, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Scot (taste):  8/10

Shanon (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Ham, Australian Cheddar, Fig and Grilled Zucchini Quesadilla

Next up in the series, Food from Me to You...a new quesadilla recipe.  Quesadillas like this are my go to "I am too busy to cook" meal.  Even though I avoid excessive use of deli meat, I do eat it randomly.  And I always give it a quick sear on the skillet before putting it in my concoctions, tastes about 80 times better that way.  This quesadilla is a combination of ham, australian cheddar (super creamy), a fig spread and grilled zucchini.  I definitely put either some goat cheese or some cream cheese in these, as well, because clearly, I am incapable of not adding soft cheese to every single thing I put on the plate.  

Also, I love acid.  And anytime I make a quesadilla or grilled sandwich or make some sort of a grilled cake (like these), I always eat it with aggressively dressed greens.  Some baby spinach, spring mix, arugula, etc.  I usually eat about half a bag of baby spinach (so like 2.5 ounces) with one quesadilla.  So normally it is a lot more greenage than what is in the photo.  I think I was just running low.  

The purpose of sharing this recipe isn't so you go out and buy all these rather strange ingredients and put them together (although, go for it, this was extremely well liked by Scot), it is instead to share with you one of my regulars.  BTW, fig spread is Scot's Betty Boop lately.  Or his new "sweet potato".  If you have never had it, it is basically the filling in a Fig Newton, but classier.  

PS:  In case you didn't notice, I gave foodforscot a Facebook page for Christmas.  And I added FB liking capabilities all up in here.  I am hoping this allows for better communication.  The commenting via the blog is sort of 1991, so I hope adding the ability to comment on FB makes things a little easier.  Also, YOU can upload pics and comments on the FB page anytime and send me hate mail there.  

2012 foodforscot Kitchen Tip:  Don't buy salad dressing.  I promise you, you will never regret it.  All you need is to stock your pantry and fridge with ingredients (which basically never go bad) that allow you to whip up whatever dressing you want.  I eat some sort of vinaigrette or dressing at least 3 times a week and I make it each time (or use up the leftovers right away).  So what ingredients are need to whip up a dressing?

-Vinegars (I always have balsamic vinegar, apple cider vinegar, red wine vinegar, white wine vinegar, rice vinegar...but Champagne, Sherry, and other flavored vinegars are fun to throw into the mix)

-Oil (almost always olive oil, but for Asian and Mexican, you want a light oil like Veggie)

-Salt and pepper

-Dijon mustard

-Honey (or other sweeteners like Maple syrup, agave, jelly or jams, etc.)

Those ingredients alone can do wonders.  However, there are probably lots of other ingredients and condiments hanging around that can give you even more options including:  Worcestershire sauce, Soy sauce, other mustards, Sriracha, fresh or dry herbs, weird Asian oils/Fish sauce/etc., lemons, limes, ketchup, relish, and many more.

Are you thinking...what about the creamy dressings?  Well, all you need is fat:  mayo, sour cream, yogurt, milk, etc.  

I always have all of these ingredients.  And I hate bottled salad dressing.  Even before the "eat whole foods, don't eat processed foods" movement, I hated bottled salad dressing.  I think it is because once you start making vinaigrettes, you won't turn back.  

Should I take a bow?  Geeez.  Sorry about that multi-paragraph kitchen tip.  I think you get the idea.  

Ham, Australian Cheddar, Fig and Grilled Zucchini Quesadilla

Ham

Australian Cheddar

Goat cheese, probably

Dijon

Zucchini, sliced and grilled

Fig spread

Spinach flour tortillas

Olive oil

Salt and pepper

Make a quesadilla and serve with a salad greens tossed in a balsamic vinaigrette.

(Servings: any, Prep time: 10 min., Cook time: 10 min., Difficulty: Impossible)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  1/5

Wilted Bitter Greens with Crispy Walnut Goat Cheese

Breaded goat cheese?  Please.  You know I made this within 24 hours of recipe access.

You know I ate two disks of goat cheese with enough bitter greens necessary to eat two disks of goat cheese.  I don't recommend that.  It is hard to digest two disks of goat cheese. 

But one serving of this is like...super wicked good.  What I love the most about this recipe is that I have more goat cheese patties frozen in my freezer.  And I can just whip those babies up anytime I want.  At any given time, you can guarantee that my freezer will be pretty empty.  We usually have frozen fruit and sometimes a pint of ice cream.  I am not that good about freezing stuff (but even worse about eating the stuff I have frozen).  I can't wait to eat the rest of these!

PS:  I just followed the recipe as is after completely freezing them for several days before using them.  They turned out great!

Wilted Bitter Greens with Crispy Walnut Goat Cheese

by Anne Burrell via Food Network

For Goat Cheese:

3/4 cup walnuts

4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed

1/2 bunch fresh chives, finely chopped

1/2 bunch fresh flat-leaf parsley, finely chopped

1 (11-ounce) log goat cheese, cut into 6 equal pieces

Kosher salt

2 eggs, beaten with 1 tablespoon water

For Salad:

Extra-virgin olive oil

1 shallot, minced

1 tablespoon Dijon mustard

2 to 3 tablespoons sherry vinegar

1 head radicchio, cut into bite-size pieces

2 cups baby arugula, washed

2 heads Belgian endive, cut into 1/2-inch lengths crosswise

Directions

For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.

Preheat the oven to 200 degrees F.

To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.

Coat a large, nonstick saute pan generously with olive oil and bring to a mediumhigh heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.

When all of the disks have been fried, keep them warm in the oven.

Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.

Divide the wilted salad between serving plates and top each salad with a goat cheese disk.

(Servings: 6, Prep time: 25 min., Inactive Prep time: 1 hr 15 min., Cook time: 25 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Lemony Kale and Quinoa with a Poached Egg

Remember:  If you can, vote again for my video in the Whole Foods Foodie Fantasy Video Contest.  It only takes a second to vote and the video is only a minute long.  You can win a fantastic prize.  Heck, I'll even throw in a high five.  

So.  I have been running.  I am your typical runner.  Wearing fancy running shoes with one of those arm band things jammin' to my favorite "pump it up" playlist.  Keeping an eye on my pace using my sporty wrist watch.  Jogging at the intersections.  Probably toe running.  Heck, I even do the barefoot thing.  

Yah...not at all actually.

Have you ever watched a class of middle schoolers "run the mile" during PE class?  That is me.  The kind of running that always looks like the runner is just about to slow down to walking speed, but hasn't quite made the commitment.  To avoid looking like a complete fool in this fitness mecca of the world known as Boulder, I have lots of strategies.  First, I always have my dog with me so I pretend he is the one who forced me to stop or slow down.  If that isn't an option (for example if he is pulling me), I check my non-existent watch and verify my non-existent pace.  Is my shoe tied?  Ehhh...looks a little loose, I better fix it.  Oooh, I am feeling tight, I better stop and stretch (note: stretch quads and calves, much more believable than triceps and biceps).  

In summary, I get my fitness on.  And that is all that really matters.  And my dog loves me.  Even though I think he makes it pretty clear on our runs that he has doubts about it being called a "run".  

Well, enough about running, what about this dish?  I was inspired to make this after seeing a Lemony Parmesan Dressing in one of Melissa Clark's recipe for a Lemony Kale Pasta.  I decided to use the dressing to flavor up some sauteed kale and quinoa.  Top with a poached egg and goat cheese and I am pretty happy.  

Lemony Kale and Quinoa with a Poached Egg

1 cup quinoa

1 tbsp of olive oil

2 bunches of kale, washed, stems removed and coarsely chopped

Lemon Parmesan Dressing (recipe below)

4-8 eggs

2-4 ounces of goat cheese, crumbled (optional)

Prepare pot for poaching eggs: In a large deep skillet or pot, fill with at least 3 inches of water, cover, put over high heat and bring to a boil.

Prepare quinoa: Add 2 cups water and the quinoa to a saucepan. Cover and bring to a boil. Reduce to a simmer, cover and cook until quinoa is tender (about 15 minutes).

Sauté kale: Preheat a skillet over medium high heat and add olive oil. Add kale in batches until it is all cooked down and tender. Cover and keep warm. Once the kale and quinoa are cooked, dress each separately with the Lemon Parmesan Dressing, to taste. You may not need all the dressing.

Right before serving, poach the eggs: Immediately after the poaching water has come to a boil, reduce heat so that it is no longer boiling. Crack each egg first into a small bowl or cup. Lower small dish with egg very close to the water and slowly

pour into the water (putting circular biscuit cutters in the bottom of the pan and dumping the egg directly over/into the cutter will help keep the whites together), cover, turn of heat, and let sit for 4 minutes. You can remove the eggs after this

point and keep them in a bowl of room temperature or colder water until you are ready to use them.

To serve: Place a ring of sautéed kale in the bottom of a bowl. Place a mound of quinoa in the center. Top with 1 or 2 poached eggs and sprinkle over top with crumbled goat cheese.

(Servings: 4, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

Lemon Parmesan Dressing

from In The Kitchen with a Good Appetite by Melissa Clark via Annie’s Eats

2 cloves garlic, peeled

1/2 tsp. kosher salt, divided

1/2 cup finely grated Parmesan cheese

5-6 tbsp. extra virgin olive oil

Juice of 2 lemons

1/4-1/2 tsp. red pepper flakes

Freshly ground black pepper, to taste

Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.

(Servings: 1+ cup)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  3/5

Dishwashing Effort:  3/5

Goat Cheese and Chorizo Rolls

We brought this appetizer to some friends' house recently.  It is a phyllo dough roll filled with goat cheese, chorizo and chives with a chimichurri rojo dipping sauce.  I love this appetizer for lots of reasons.  First, these were delicious with very few ingredients.  Second, everything can be prepped in advance and just baked up right before they are served.  Third, yeah, probably the goat cheese did it for me.  

The recipe calls for a dry cured Spanish chorizo.  Something you would find at the deli or by the salami.  I couldn't find it so I just bought fresh Mexican chorizo and cooked it up and chopped it into tiny pieces.  I was careful to drain all the fat and make sure it wasn't too oily.  I thought it tasted great.  

I was kind of rushed when I made these because I had to make them in the morning.  Frozen phyllo dough needs to be defrosted in the fridge for at least 8 hours and then sit out for 2 hours before you can use it.  If you rush it, you will regret it.  It ended up working well for me, but I didn't use enough butter to seal all the rolls so some of them kind of exploded when I baked them.  But they still tasted delicious.  Lastly, the dipping sauce was great (Scot and I agreed that we liked them better with the sauce) but they had plenty of flavor without it too.  

Goat Cheese and Chorizo Rolls

by Food.People.Want

8 ounces fresh goat cheese

1 cup chopped dry chorizo

1 1/2 tablespoons minced chives

Salt and freshly ground black pepper

Nine 12-by-16-inch sheets of thawed phyllo dough

Melted butter, for brushing

Chimichurri rojo dipping sauce (recipe below)

Preheat oven to 400° and line two large baking sheets with parchment paper. In a bowl, combine the goat cheese, chorizo and chives. Season to taste with salt and pepper.

Lay a sheet of phyllo on a clean, dry work surface and brush it with melted butter. Top with two more sheets, lightly buttering each as you go. Cut the layered phyllo into six long rectangles. Place one tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides as you go. Repeat twice more to make 18 rolls total.

Place the rolls on the prepared baking sheets and brush the rolls with butter; bake for 10 minutes, or until golden. Serve hot with chimichurri rojo for dipping.

(Servings: 18 rolls, Prep time: 20 min., Cook time: 15 min., Difficulty: Intermediate)

Chimichurri Rojo

1/2 cup sherry vinegar or red wine vinegar

1/4 cup extra virgin olive oil

1 1/2 tablespoons hot paprika

2 teaspoons cayenne pepper

4 cloves garlic, minced

1 teaspoon freshly ground black pepper

1 teaspoon toasted and ground cumin seeds

1 bay leaf broken in half

1/2 teaspoon kosher salt

Combine all the ingredients in a small bowl and whisk to incorporate.

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  2/5

Sweet Potatoes with Pecans, Goat Cheese and Celery

My favorite parts of a Thanksgiving meal:

1.  Gravy.

2.  Mashed potatoes (for the gravy).

3.  Green bean casserole.  

4.  Fresh cranberry sauce (on the turkey...with gravy).

Things I eat every Thanksgiving...because it is Thanksgiving:

1.  Sweet potatoes (always of the marshmallow variety at our house).

2.  Stuffing.

3.  Pumpkin pie.

It isn't that I don't like these things.  I just don't love them.  But I am a firm believe that they must be consumed on Thanksgiving.  The stuffing...I just don't get all that excited about it.  The pumpkin pie...as long as it is covered in whip cream.  The sweet potatoes...how did someone get away with making those part of dinner instead of part of dessert?  

I must start by telling a story about Scot's first Thanksgiving with my family.  That year, we had two full fledged Thanksgiving meals.  We were invited over to my Aunt's house but my family would never not make their own Thanksgiving meal too.  Anyways, at my Aunt's house, we were with a bunch of my extended family.  The food was all amazing.  The sweet potatoes finally got to table, started making the rounds, got to Scot, and he made some comment about how delicious they were.  Word got out that he had never had sweet potatoes before.  And he NEVER heard the end of it.  Even years later, they still teased him.  Poor guy.  Especially since they are now one of his favorite foods.  

In my family, sweet potatoes are a staple at the Thanksgiving table.  Although we have had them in various ways, the most typical is the marshmallow guy.  Which as I hinted at earlier, I strongly disapprove of that dish.  But whatever.  

This sweet potato dish is exactly what I am looking for.  Not that it belongs in a Thanksgiving meal.  Not sure about that.  But it is amazing.  Everything in the relish toppings is so perfect.  The celery, the nuts, the dried cranberries, and of course, the goat cheese.  And Scot rated this a 10.  

Sweet Potatoes with Pecans, Goat Cheese and Celery

by smitten kitchen

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided

1/4 cup toasted and cooled pecan halves

2 tiny or 1 small shallot

2 stalks celery

2 tablespoons flat-leaf parsley

1 tablespoon dried cranberries or cherries (optional)

2 ounces firmish goat cheese

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

(Servings: 2-3, Prep time: 5 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5

Paysanne Salad

While I was in LA (actually, in Long Beach), I met up with of my long-lost friends.  It was amazing.  And we ate at this little cafe, La Creperie, where I got this 'paysanne' salad.  It isn't clear to me if that is really a good name for this salad, but I just went with it.  

The salad is romaine lettuce, crispy potatoes, and bacon tossed in a Dijon vinaigrette and topped with a poached egg and toasted goat cheese.  

I first had fried potatoes in a salad while I was working on a school project in Mali, Africa.  My team and I worked in a village during the day and some of the younger women in the village would bring us lunch each day.  It was always some sort of meat in a sauce with rice.  But there was sometimes vegetables or something different.  My favorite variation to the norm was the lettuce with fried potatoes tossed in some sort of vinaigrette.  Unfortunately, we were strongly advised not to eat uncooked foods like lettuce so that we didn't get sick from the water it was washed with.  I live on the edge, so I would nibble on it.  I figured they might not even wash it in the village.  Anyways, I just love the idea of fried potatoes in salad.  

Paysanne Salad

For potatoes:

2 medium sized russet potatoes

3 tbsp of vegetable oil

1 tbsp butter

salt and pepper

For dressing:

1.5 tsp of Dijon mustard

1 tbsp of white wine vinegar

2 tbsp of balsamic vinegar

salt and pepper

3-6 tbsp of olive oil

For poached eggs:

4 eggs

1 tsp of white wine vinegar

For salad:

4 slices of bacon, cooked and chopped

2 heads of romaine lettuce, chopped

5 ounces of goat cheese

Start potatoes: Preheat oven to 375 degrees F. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them.

Meanwhile, prepare the dressing: Whisk together the mustard, vinegars, salt and pepper in a medium bowl. While whisking, slowly add in the olive oil, to taste.

Poach the eggs: In a large, deep skillet or sauce pan, fill with water and bring to boil. Reduce to simmer. Add vinegar. Poach one egg at a time for 4-5 minutes. Place in cool water bath while cooking the others.

To assemble salad: Toss half the lettuce, half the potatoes, and half the bacon with some vinaigrette. Put on plate. Top with two poached eggs and half the goat cheese (formed into a round ball). Optional: toast the goat cheese with a torch. Repeat for second salad.

(Servings: 2, Prep time: 10 min., Cook tie: 1 hour, Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Apple, Sausage and Goat Cheese Pumpkin Pizza

I wanted to make another version of the pumpkin pizza since the dough recipe makes two pizzas.  This combination is more similar to Joanne's version.  I topped mine with apple, sausage, caramelized onions and goat cheese.  

Like last night's version, I love the combination of something sweet like apples with something really salty and savory like blue cheese or goat cheese and bacon or sausage.  I, of course, prefer this version since it has goat cheese on it.  

Apple, Sausage and Goat Cheese Pumpkin Pizza

adapted from Eats Well With Others

for pumpkin pizza dough (makes 2 pizzas):

1 tbsp yeast

3/4 cup warm water

1/3 cup brown sugar

2 tbsp unsalted butter

3/4 cup warm water

1 tbsp salt

3 cups white flour

3 cups wheat flour

1 1/2 cups pumpkin puree

for one pizza:

1/3 lb of sausage

1 small onion, sliced

1 Granny Smith apple, cored and sliced

1 tbsp of olive oil

4 oz goat cheese, crumbled

In a bowl of a stand mixer, mix together the yeast, 3/4 cup water, and the brown sugar. Let sit for about five minutes or until it starts foaming. While the yeast is proofing, in a small microwave safe bowl, combine butter, salt, and 3/4 cup water. Heat mixture in microwave until the butter is melted. Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture. With paddle attachment, mix everything on low for a few seconds. Add pumpkin puree and mix on low until combined. Add all the white flour. Mix on low until well combined.

Switch to a dough hook and add most of wheat flour. Start on low until well combined and then increase speed. Continue to mix and add flour until dough pulls away from the sides and is mostly stuck to the dough hook. Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Place pizza stone in the oven and preheat to 475.

Cook sausage in a skillet until browned. Rinse and dry skillet. Add some olive oil and caramelize onion slices, about 7-10 minutes. Remove from pan and add more olive oil and apple slices. Cook for about 5 minutes until soft. Remove from pan and set aside.

After the dough has risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that's covered in flour and roll out to a desired thickness. Place dough in oven on the pizza stone, and prebake for two minutes.

Brush prebaked crust with olive oil and top with apple slices, caramelized onions, sausage, and goat cheese. Slide onto pizza stone and bake for about 10 minutes or until the bottom of the crust is golden brown.

(Servings: 6, Prep time: 75 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  4/5

Dishwashing Effort:  3/5

Grilled Peach, Goat Cheese and Prosciutto Pizza

We had a little stay-cation over the past few days.  Scot’s bro and sis-in-law came to visit.  And, of course, our amazing little nephew came with.  We had a wonderful time.  We are totally in love with this little baby.  He has the cutest personality and is such a happy boy.  And guess what?  He is a great eater.  I think they have a potential foodie on their hands.  This is probably strongly related to all the wonderful homemade baby food his mom makes him.  J

Anyways, we had this pizza one night they were here.  I wanted to incorporate some Colorado peaches into a menu.  Colorado peaches are by far the best produce to come out of CO, for sure. 

This pizza is very clean and simple.  A combination of thinly sliced peaches, goat cheese and prosciutto.  You put that on anything and I will love it.  And I like to top these fruit pizzas with a lightly dressed salad.  I had a pizza similar to this at SALT in downtown Boulder for brunch a week or so ago.  They used blue cheese instead of goat cheese, which was also delicious.  But, as you know, I have an unhealthy obsession with goat cheese.  And I am totally ok with it.  

Grilled Peach, Goat Cheese and Prosciutto Pizza

1 pizza dough

1-2 peaches, peels and sliced thin

5 oz. of goat cheese, crumbled

3-5 slices or prosciutto

olive oil

salt and pepper

mixed greens

balsamic vinaigrette (recipe below)

Preheat grill to medium heat. Oil grates.

Divide dough into three equal pieces. Roll out each pizza to about 8 inches in diameter. The dough should be thin.

Precook each crust on the grill by cooking for 1-2 minutes on each side. Remove crusts from the grill and decrease heat to medium low. Top with peach slices, goat cheese and slices of prosciutto. Drizzle with olive oil and season with salt and pepper.

Place each pizza back on the grill, close the lid, and cook until crust is crispy and toppings are warmed through.

Toss mixed greens with balsamic vinaigrette. Top pizza with salad and serve!

(Servings: 3, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Balsamic Vinaigrette

1 tsp Dijon mustard

a splash of soy sauce

2 tbsp of balsamic vinegar

salt and pepper

3 tbsp olive oil

In the bottom of a big bowl, whisk together mustard, soy sauce, balsamic vinegar, salt and pepper. Continue to whisk, and as slowly as possible, stream in olive oil. By doing so slowly, this will emulsify the oil and vinegar (and then it won’t

separate).

Printable Version

Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce

Bobby Flay is my favorite Food Network personality.  He is the only one I find natural and normal in front of the camera.  Scot does not agree with me.  His favorite is Sandra Lee.  

;)

Anyways, Bobby is great.  And we have reservations to go to Mesa Grill when we are in NYC.  CANNOT WAIT.

The only problem with Bobby is that he is a restaurant chef.  And rich.  So, he isn't exactly good at coming up with recipes for the everyday person.  However, a meal like this is good to make every once in a while.  Spice things up.  

This meal was delicious.  It is a chicken breast stuffed with goat cheese, roasted red pepper, olives and some fresh thyme.  The sauce is a lot of things including poblano peppers, cilantro and spinach.  All blended up in the blender.

If you have never stuffed a chicken breast, you were probably born after 1978.  Jk!  Didn't mean to slam B. Flay.  Or stuffed chicken breasts.  I just feel like they are kind of old school.  And I also feel like they are usually served at weddings.  But I don't know what I am talking about.  And who doesn't like a little surprise?

Anyways, to stuff one, you want to take the chicken breast and pound it out to about 1/4th of inch thick.  Then, put the stuffing on one half, fold over, and secure with toothpicks.  

And lastly, I did not smoke my poblanos because I don't have a smoker and also I don't even really know what that means exactly.  I am sure you could find smoked poblanos somewhere, but I didn't even try.  So, I roasted mine.  And I love poblano peppers.  They are pretty mild.  Like really mild.  But for some reason when I clean them my hands still burn.  

We ate this with a warm Israeli couscous and grilled veggie salad.  

PS:  Yes, I totally flagged my chicken breast with parsley.  I figured it couldn't hurt.  

Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce

by Bobby Flay via Food Network

8 ounces soft goat cheese

1/4 cup chopped nicoise olives

1 red pepper, roasted, peeled, seeded and chopped

1 tablespoon fresh finely chopped thyme

Salt and freshly ground pepper

4 large boneless chicken breast, pounded thin

2 tablespoons olive oil

Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through. Serving with smoked chile-cilantro sauce below.

Smoked Chile-Cilantro Sauce

2 poblanos, smoked, peeled and seeded

1/4 cup red onion, coarsely chopped

2 tablespoons fresh lime juice

3/4 cup olive oil

1/4 cup spinach leaves

1/4 cup cilantro leaves

2 teaspoons honey

Salt and freshly ground pepper

In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

(Servings: 4, Prep time: 1 hr., Cook time: 12 min., Difficulty: Intermediate)

Printable Version

Salmon Ravioli with Roasted Red Pepper Sauce

Another great recipe from Cara's Cravings.  Cara has posted a few ravioli dishes that I have been wanting to try.  I love using wonton wrappers to make ravioli.  I made homemade pasta last summer with my little sister when she was visiting.  I had her cutting them and we laid them all on top of each other.  Of course, they all stuck together because I wasn't thinkin' straight.  And we were kind of able to save some and eat some stuck together pieces.  But...man, was I frustrated.  

Luckily, my sister is not a picky eater.  She is amazing.  She told me it was still delicious.  But even when she was little, she was a pretty adventurous eater.  I like to give myself the credit for forcing her to eat weird things.  I can do that (that is, give myself the credit) because I am 9 years older.  At many points in my life, I was pretty cool to her.  Not sure on the status of that currently.

What I am trying to get at...is I have been putting off making homemade ravioli because I am still mad at pasta dough.  Why do you stick together?  Why did you take me two hours to make and then ruin everything?!?!  So, using wonton wrappers makes me feel so so good.  

But really, it just makes everything easier.  I don't think I have ever ordered ravioli out.  I like it but I like a lot of other things a lot more.  So, I pretty much only have it at home when I want something different.  And those refrigerated raviolis in the deli?  Ew.  The dough is so thick.  And chewy.  And the fillings are worse.  Sorry Butoni.  Or whatever you are.  I hate you.  Seriously.  

Um, what was I talking about?  Oh yeah, so this is the perfect solution for a quick (er) ravioli.  And you can fill it something other than ricotta cheese.  Why am I being such a snot.  Not sure. 

But try this combo.  It is great.  And healthy!  I didn't exactly follow the recipe because I doubled it and was being lazy.  I used jarred roasted red peppers...again because I am lazy but also because right now they are cheaper than fresh.  If you cook them a bit with the rest of the sauce ingredients, you can't even tell.  I also just cooked the sauce in a sauce pan and used my immersion blender to puree.  And I never froze the ravs after assembling.  Mostly because I made the sauce first.  

I am tired.  Bye.

Salmon and Goat Cheese Ravioli with Roasted Red Pepper Sauce

from Cara’s Cravings

6 oz salmon fillet

1/2 of a lemon

salt and pepper

1 clove garlic, minced

1 tbsp chopped fresh parsley

2 oz goat cheese

4 oz wonton wrappers (for the brand I buy, from an Asian grocery store, this is about 20 wrappers)

2 medium red bell peppers

1/4 cup chopped onion

1 clove garlic, minced

1/4 tsp crushed red pepper

dash of oregano, salt & pepper

1/4-1/2 cup chicken broth

Preheat oven to 350F. Squeeze lemon juice over salmon and sprinkle with salt and pepper. Roast in oven for about 15-20 minutes, or until cooked through.

Remove from oven and cool. Chop finely in food processor, and combine with garlic, parsley and goat cheese. Place 1 tsp of filling onto each wonton wrapper, wet edges with water, and press together to seal. Place in freezer while preparing sauce.

Preheat broiler to high. Spray peppers with cooking spray, place on a baking sheet, and cook under broiler for several minutes on each side, until all sides are charred. Remove from oven and place in a bowl covered with plastic wrap until

cool enough to handle. Meanwhile, saute onion in a small pan coated with cooking spray, over medium heat, for about 5 minutes or until soft. Add garlic, crushed red peppers, oregano, salt, and pepper; cook 1 minute more. Remove skin and stems from peppers and place in blender along with onion mixture and broth; puree until smooth. Transfer to a small saucepan to keep warm.

Cook ravioli in boiling water for 3-4 minutes. To serve, place a ladle of sauce on a plate, place ravioli on top, and drizzle with remaining sauce. Garnish with freshly grated pecorino romano cheese, if desired.

(Servings: 2, Prep time: 45 min., Cook time: 20 min., Difficulty: Easy)

Printable Version