Pommes de Terre Gratin avec Chèvre et Emmental

Ingredients:
6 lg Russet Potatoes, clean, skin-on
4 oz Chèvre Goat Cheese, room temperature
6 oz Mozzarella or other mild semi-soft cheese
1 cup Heavy Cream
1 cup Milk
1/2 cup Sour Cream
1 Tbsp Butter
2 tsp Herbes de Provence
Salt and Pepper to taste
6 oz Emmental or Swiss Cheese, sliced thin

Directions:

  • Preheat Oven to 350°F.
  • Slice the Potatoes in 1/4″ disks slices, discarding the ends.
  • In a sauce pot, bring the Heavy Cream and Milk to a simmer on medium heat–stirring with a wooden spoon. Do not bring it to a boil, and do not let it scald.
  • Break the Goat Cheese up and slowly add it to the Milk/Cream mixture, stirring constantly and allowing it to melt.
  • Do the same with the Sour Cream, Butter, and Mozzarella–not all at once, just in small portions, stirring as it mixes.
  • After all is melted and mixed well, remove from heat.
  • Line the Potato Slices in a 9×13 casserole dish. The slices should overlap like fallen dominoes. You can either put all the potatoes in one layer or divide into two layers–up too you. I prefer one Layer.
  • Sprinkle with the Herbes de Provence, Salt, and Pepper.
  • Cover with the Cheese/Cream/Milk Mixture.
  • Layer the Emmental cheese slices on top, covering the entire surface.
  • Bake covered for 45min to 1 hour, or until the top begins to brown and it is bubbly on the sides.

Makes 6-8 servings

NOTES: So this is really a Cheesy version of Scalloped Potatoes–scalloped referring to the shape of the potatoes and how they are placed in the dish. “Gratin” on it means there is a cheese covering–which is the only way to do potatoes like this, if you ask me. I incorporated two specific mountain cheeses–Emmental from Swizerland and Chèvre from France. In most parts of the US, one will just find them listed as “Swiss Cheese” and “Goat Cheese”. So don’t worry if you don’t find those specific names.

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Roasted Figs Stuffed with Goat Cheese and Sausage

Roasted Figs Stuffed with Goat Cheese and Sausage

Ingredients:
12 fresh Figs
8 Breakfast Sausage Links
12 Walnuts
12 tsp Chèvre Goat Cheese
1 tsp Rosemary, minced
1 tsp Mint, minced
2-4 tsp Honey
1 Tbsp Olive Oil
1/2 cup Water (for sausages)

Directions

  • Preheat the Oven to 400°F.
  • Add the Water to a skillet, and cook the Sausage Links on medium heat. The water will evaporate as the Sausages cook, allowing them to not burn, yet cook all the way through.
  • Remove the stem of the Figs, and slice an x 1/3 of the way deep with the crux where the stem would have been. This allows for the Fig to be partially divided so that you may stuff it. Dipping a paper towel in Olive Oil, rub the Fig with it and set to the side.
  • Stuff with one walnut to each fig, and then 1 tsp of Chèvre on top.
  • Place on a non-stick baking sheet and put in the oven for 10-12 minutes. You can do this while the Sausage is cooking.
  • When the Sausage is cooked through, remove from the skillet, and pat with paper towels to remove excess grease.
  • Slice each Sausage into thirds. I recommend doing this at an angle for aesthetic value. Set to the side.
  • Remove the Figs from the oven. The Chèvre will have a slight crust, but should not have browned.
  • Plate the Figs and sprinkle the Herbs on top.
  • Drizzle the honey on the figs, and top with a piece of the Sausage.

NOTES: This makes an excellent nibble food for a Brunch or Tea. I recommend using a Maple-flavored Sausage link if you can find them. Do not use a dark strong honey, but rather an orange blossom or wild flower honey. As far as figs go, you can use any ripe fig variety.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

  • Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
  • Mix together all of the Greens and Herbs in a serving bowl.
  • Toss the Salad with the Dressing
  • Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Goat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Goat Cheese Stuffed Turkey PattiesGoat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Ingredients:Undercooked Warning
1 lb ground Turkey
1 medium Yellow Onion
8-12 Table Mushrooms, sliced
2 medium Jalapeño Peppers, diced
3 cloves Garlic, diced
2 tsp House Seasoning
1 Tbsp Herbs de Provence
4 oz Goat Cheese
2 Tbsp Olive Oil

Directions:

  • In a small bowl, combine 1/2 the Herbs de Provence with the Goat Cheese, mixing well. Divide into quarters and set aside.
  • In a large bowl, combine the Turkey meat with the Jalapeño, 1/2 the House Seasoning, 1/2 the Herbs de Provence, and Garlic; mix well.
  • Divide the meat in quarters.
  • Form each quarter of meat into a ball; and then using your thumbs make a pocket.
  • Place the Goat Cheese into the pocket, and then form the meat around the Goat Cheese, completely enclosing it.
  • Flatten the patties, and then place on a plate in the refrigerator for 30 minutes. Wash your hands.
  • Prepare the Onion: peel the Onion; slice in half from top to bottom; slice each half from top to bottom in 1/4″ slices.
  • In a large skillet, heat the oil and place the Onions and Mushrooms, sprinkled with the remaining House Seasoning.
  • Cook the Onions and Mushrooms for about five minutes stirring constantly. Remove from the Skillet.
  • On Medium heat, heat the patties in the skillet. Heat each side 5 minutes. If thicker, then heat longer on each side to ensure that each is cooked thoroughly
  • Serve topped with the Mushrooms and Onions.

Makes 4 patties.

NOTES: These can also be grilled or broiled.

Herb & Yogurt Mashed Potatoes

Ingredients:Vegetarian
8 cups of Red Potatoes, cleaned, skins on, quartered (Red Pontiac is fine)
2 cloves Garlic, minced
1/4 cup Yogurt
1 Tbsp fresh Dill, chopped
4 Tbsp Butter
1/2 cup Milk
1 tsp Salt

Directions:

  • Place Potatoes in large saucepan, and cover with water (at least an inch).
  • Bring to a boil, watching for boil-over from the starch.
  • Cook until a Potatoes are fork-tender.
  • Drain water and return to Pan
  • Mash or the Potatoes incorporating the Butter, Milk, Garlic, and Yogurt.
  • When creamy, fold in the Dill, and add Salt to taste.
Variations:
Substitute Goat Cheese for the Yogurt for a tangier taste.
Add fresh Parsley or Rosemary instead of Dill for a varied flavor.

Goat Cheese-Stuffed Endives

Ingredients:Nut Alergy WarningVegetarian Variation
8 oz Cream Cheese (light is fine and healthier)
3 oz Goat Cheese
1/2 cup Green Onions, chopped
2 slices Bacon, cooked, drained, crumbled
2 tbsp Pecans, toasted, finely chopped
3 doz Endive leaves, cleaned and separated
6 oz sliced black olives, drained (one small can)

Directions:

  • Combine all ingredients into a large bowl and mix together.
  • Put Filling into a pipping bag.
  • Pipe Filling into Endive garnishing with Olives

NOTE: If you do not have a pipping bag, you can use a plastic bag and cut the corner of the the bag. You may also choose to spoon portions of the Filling into the Endive.

Variations:
M›Ṽ – Substitute Bac-Os® for the Bacon.

Mediterranean Dip

Ingredients:Vegetarian
6 0z Goat Cheese
1/4 cup Pesto
1/2 small Tomato
2 tsp Kalamata Olives, pitted, sliced
2 Green Onions, thinly sliced

Crackers, bread, etc. for dipping

Directions:

  • Spread Goat Cheese evenly in a shallow serving bowl.
  • Spread Pesto almost to the edges.
  • Top with Tomato, Olives, and Onions.

Serve with pita, baguette slices, or crackers

Serves 10