Showing posts with label goat. Show all posts
Showing posts with label goat. Show all posts
Wednesday, March 19, 2014
Goat Cheese Caramelized Onion Dip
On Saturday my mother had a gallery opening and I agreed to prepare some munchies for it. So thats what youll be getting here all week - party food. I made a couple of dips with a bunch of cut up vegetables - were really getting into the full vegetable swing now - and a couple of little squares.
This is a fairly classic dip, improved by high-quality, carefully prepared ingredients. Delicious and popular. Caramelizing the onions is a slow process but its what makes the dip.
about 4 cups dip
1 hour 15 minutes prep time
Caramelize the Onions:1 1/2 to 2 cups diced sweet onion (2 medium-small or 1 large)
2 tablespoons unsalted butter
Peel and dice the onions fairly finely. Heat the butter in a large skillet over medium-low heat. Add the onions and stir them to coat them in the butter, and spread them over the pan. Cook until they turn golden brown all over (caramelized) which will take about an hour. Yes, sorry. Stir regularly, every 5 minutes or so. Watch them especially towards the end, when they will need stirring more often. Dont let them scorch. If they are browning too quickly, turn the heat down. Let cool.
Finish the Dip:
700 grams (1 1/2 pounds) chevre (soft goat cheese)
1 1/2 cups (350 ml) yogurt, preferably goats milk yogurt
a sprig each of fresh basil, mint, dill and parsley
salt to taste (about 1/4 teaspoon)
Put the above into a food processor, and whizz until well blended. Briefly whizz in the caramelized onions. Scoop into an attractive container and serve with crudités and/or crackers or chips.
Last year at this time I made Baked Stuffed Zucchini Blossoms and Bread & Butter Pickles.
Wednesday, January 15, 2014
Chicken with Goat Cheese and Sun dried Tomatoes
This made for a delicious Sunday dinner yesterday. Id had my eye on this recipe for awhile and finally decided to try it. Im so glad I did! It sounds fancy and tastes amazing, but it was really very simple. There arent very many ingredients and it comes together really quickly. We ate this with roasted garlic mashed potatoes and vegetables and it made for a great hearty meal. Enjoy!
A couple notes: you can find sun-dried tomatoes in your local grocery store. Mine were near the canned tomatoes. The herbed goat cheese is also easy to find anywhere. Mine came in a 4 oz. package. Its shaped like a log and the cheese is white with green herbs all around it. Got it? :) I also doubled the recipe (so wed have leftovers) and it was great!
Chicken with Goat Cheese & Sun-dried Tomatoes
2 chicken breasts, pounded thin
1 T. olive oil
3/4 c. chicken broth
2 T. sun-dried tomatoes, chopped (and drained, if packed in oil)
2 oz. herbed goat cheese
salt & pepper
Heat skillet over medium heat. Pound out chicken breasts. I find the best way to do this is to set a piece of saran wrap on the counter, place the chicken on it, place another piece of saran wrap over the top, press down around the edges so the juices dont splatter, and then pound away with a meat mallet or a frying pan.
Sprinkle chicken with salt and pepper. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Remove chicken onto a plate, cover with foil and set aside.
In the same skillet, add the chicken broth. Cook over medium heat until reduced by about half, being sure to scrape up the bits of chicken from the pan. Add the sun-dried tomatoes and heat through. Stir in the goat cheese and remove from the heat.
Top the chicken breasts with the sauce and serve.
Source: adapted from Annies Eats
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