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Posts Tagged ‘goat cheese’


When this recipe showed up on my twitter feed via @kitchenconfidante, my mouth instantly drooled. I couldn’t hit the “print recipe” fast enough.  What’s surprising is that I’ve never had goat cheese or blueberry vanilla compote before. But it doesn’t take a “Mario Batali” to realize just how delicious this combination was going to taste in one’s mouth. And it was super fast and easy to make.  If you can pour and stir, then you can make this in 15 minutes.

I will admit, 15 minutes isn’t a very long time at all, but it felt like time was painfully dragging due to my anticipation of that very first bite. My perception of time looked a lot like this [click here]. lol Suffice it to say, this was absolutely delicious. I brought some into work the next day and everyone loved it as well.

And because I am so generous and unselfish, I didn’t think it would be fair to keep such a gem from my friends … I reached out to @kitchenconfidante and with her blessing, I share it with you.  I encourage you to visit Kitchen Confidante for more fabulous recipes.

Makes 1 cup.

INGREDIENTS

  • 8 oz goat cheese
  • 1 cup blueberries
  • 1/4 cup apple juice
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • Crackers for serving

METHOD

In a small sauce pan over medium heat, stir together blueberries, apple juice and sugar until the sugar is dissolved. Bring to a boil then lower heat and simmer for about 10-15 minutes, or until the sauce has thickened. Stir in the vanilla. Allow the compote to cool before using. Store in an airtight container in the refrigerator.

Using your hands, form the goat cheese into your desired shape (ball, log, etc.). Make certain the compote is completely chilled before pouring over the cheese. Serve with crackers and enjoy!

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I recently found, and have made many times,  a to-die-for Portabella Mushroom recipe, which was submitted by bell’alimento to the Mushroom Channel. I can not emphasize how insanely good this is. And surprisingly filling.  Sometimes I add sauteed shrimp bits for variety … and for some additional protein. But you can stuff these with just about anything your heart desires.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!

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