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Goat

Frozen White Russian Cocktails

September 12, 2014

Turn your White Russian cocktail into a spiked frozen treat with this recipe!

Frozen White Russian Cocktail | Fake Food Free

I like to keep my desserts and my cocktails separate. I’m rarely tempted by the spiked dessert shakes or fancy frozen drinks that show up on restaurant menus.

But that is when I’m dining out. This? This is when I’m at home. No way am I passing up a frosty combination of spirits and ice cream at home. It’s a lot more fun to be creative with frozen cocktails in your own kitchen than to pay someone else to do it for you. At least that is how I feel about it.

I love both Black and White Russians, which is no surprise considering that I am a huge coffee fan. So with some coffee ice cream in the freezer and a few warm days lingering from summer, I thought a frozen cocktail would be a welcome addition to a rather long week.

Frozen White Russian Cocktail | Fake Food Free Continue Reading…

Goat Milk Ice Cream, Baobab, Pre Run Snacks and Coconut Flour: Four Favorites September

September 10, 2014

Laloo's Deep Chocolate Goat's Milk Ice Cream - Four Favorites September | Fake Food Free

 

It’s time for Four Favorites, the September edition! I say that like there have been previous editions. Well, there haven’t.

You see, I’ve come across so many cool specialty foods and ingredients over the past year. Some I buy myself, others are sent to me for review. Many have become regular staples in my kitchen, others are treats that I think you must try.

In the past, I haven’t felt comfortable sharing about some of my favorite finds because they aren’t all ingredients. Having a blog called Fake Food Free that is focused on eating fewer processed foods has pressured me for a long time to show that I make just about everything we eat.

The truth is, I don’t make everything. I used to make a lot more when we lived in Kentucky, but in the Bay Area I have access to so much. I’m finding foods that are equally, or more, natural, unrefined, delicious (whatever term you want to use) than I can even make myself.

Don’t worry. I plan to keep on cooking and making things from scratch as I have for the past several years. I value that. There are some things that I really want to share, though, because the products are great or the companies are doing great work. And sometimes you can use a good gift idea!

I love browsing favorite thing posts from other bloggers so I thought it was time I start my own. Just once a month and hopefully you’ll find something fun you haven’t tried before.  Continue Reading…

Sorghum Pomegranate Salad with Goat Cheese and Walnuts Recipe

September 8, 2014

Switch up your cold grain salads and add some sorghum! In this recipe, the chewy grain is combined with pomegranate and walnuts, and then topped off with tangy goat cheese.  

Sorghum Pomegranate Salad with Goat Cheese and Walnuts | Fake Food Free

I was cooling down from my run last week, taking a nice leisurely walk back to the house, when I saw it. Tucked between two houses was a tree with long branches that were bending under the weight of beautiful red pomegranates.

I see fruit trees around here all the time – figs, citrus, persimmons – and while I’ve seen a pomegranate tree before, I had never seen one in our neighborhood. It was gorgeous.

And I want some!

When I see trees loaded with fruit that seem to be untouched I am so tempted to knock on the door and ask if the owners are going to use the fruit. But I have never gotten up the courage. Then again, the stakes have never been quite this high. A pomegranate might be just enough to get me out of my comfort zone.

So here is the plan. I’m going to watch the tree for the next few weeks and if none of the fruit disappears, I’m doing it. I’m going to walk up and ring the doorbell.

I think. Maybe.

Continue Reading…

Savory Profiteroles with Asparagus and Goat Cheese Recipe

April 16, 2014

Back in early March we vacationed in Antigua. It was our second trip there and I highly recommend it — gorgeous island, friendly people and outstanding food and drink. I did a post on the food highlights from our last trip, but this time I brought back some ideas to recreate in my own kitchen.

We’re no strangers to digging into the local foods, but often the resorts where we stay come up with some delicious things as well. I spotted these profiteroles on the menu our first night and I was bound and determined to try them before the trip was over.

Not only did I want to try them, I knew as soon as I spotted them (and I’m pretty sure I said it out loud to my husband) – that’s what I’m making with the goat cheese!

Right before we left for the trip, I received a package overflowing with products from Redwood Hill Farm in Sebastopol, Calif. A Certified Humane goat dairy, Redwood Hill Farm is a small family farm that has been producing goat milk products since 1968.

My generous package contained — Chèvre (including roasted chile chèvre!), Bucheret, Camellia (camembert), raw milk feta, goat milk yogurt in flavors like apricot mango and mango orange pineapple kefir. I also received some lactose-free products from their sister company, Green Valley Organics – yogurt, kefir and sour cream.

The kefirs have made a delicious addition to breakfast and those aged goat cheeses have been a true treat for the cheese plates my husband and I like to snack on over the weekend. But let’s talk about this chèvre.

First of all, I have not seen it in re-sealable packaging like this, and I love it! Usually I’m dealing with the log wrapped in messy plastic that is a pain to store in the fridge. This makes it so much easier to keep the fridge stocked.

Unlike the other treats that have been a joy to eat and drink as they are, I wanted to make some with the chèvre. When I saw those profiteroles on our trip, I knew that was it. I had the goat cheese and we were coming into asparagus season. Perfect.

These profiteroles are the answer to the traditional finger sandwich. I would take this light, puffed pastry filled with goat cheese over a roll with ham salad any day. They are also easy to make. I know puffy baked things can be intimidating, but even with my past baking challenges, I can make profiteroles without fail. They are not at all as complicated as they seem. Promise.

Redwood Hill Farm chèvre is ideal for this recipe because it has a creamy, almost whipped texture. It blends well with the steamed asparagus. Speaking of the asparagus, be sure to steam it until it is almost mushy and then chop it before adding it to the food processor. This will ensure the asparagus purees and blends into the goat cheese so you have a smooth filling.

Savory Profiteroles with Asparagus and Goat Cheese

Makes: 12 profiteroles

Ingredients:

Profiteroles
1 cup water
½ cup unsalted butter
¼ tsp salt
1 cup white whole wheat flour
4 eggs

Filling
6 stalks asparagus, steamed and chopped
8 oz. chèvre
2 tbsp chopped fresh chives
¼ tsp salt
1/8 tsp ground black pepper

Prep:

Preheat the oven to 400 degrees F.

Add the water, butter and salt to a medium sauce pan. Bring to a boil over medium-high heat.

As soon as it comes to a rolling boil, stir in the flour and reduce the heat. Continue to stir vigorously until a smooth dough is formed. Remove from the heat.

Stir in the eggs. Stir quickly until they are completely mixed in and the mixture returns to a soft dough.

Use a tablespoon to scoop and drop the dough onto the baking sheet to make 12 large profiteroles. You can also use a pastry bag to pipe the dough onto the baking sheet.

Bake for 22 to 25 minutes, until they are puffed and golden brown. Let cool completely.

To make the filling, combine the asparagus and chèvre in a small food processor. Pulse until combined into a smooth green spread. Transfer to a bowl and stir in the chives, salt and pepper.

Use a serrated knife to cut open each profiterole like a bun. Spread an even amount of the goat cheese filling inside each profiterole and serve.

Disclosure:  The products mentioned in this post were provided by Redwood Hill Farm. I was not required to post about them and received no compensation for doing so.

 

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Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

February 6, 2013
You remember this garden, right?
Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot. 
Why? Because this is our new garden.
Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!
We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes. 
It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere. 
Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan. 
Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese. 
Fingers crossed that there are more apartment garden salads to come!

 Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

3 cups spinach
1 cup arugula
1 orange, peeled and sliced
¼ cup dried cranberries
Dressing
2 tbsp chopped walnuts
1 tbsp chèvre (goat cheese)
1 clove garlic
Juice of one orange
Sprinkle of salt and pepper, to taste
Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.
To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.) 
Drizzle each salad with half of the dressing. Makes 2 servings.

Goat: Meat, Milk, Cheese – A cookbook review

April 18, 2011

I remember the first time I tasted goat cheese and I can remember how much I disliked it. That tart, tangy flavor was so foreign to me, like nothing I’d had before.

I’m not exactly sure what happened. Either my tastes developed or I gave into all the people around me who couldn’t stop raving about it, but the second time I tried it things had changed. I couldn’t get enough of the smooth, creamy texture or the flavor I once found too strong.

Now, I’m ordering plates of it as an appetizer, I buy both Chèvre and aged goat cheese at the farmer’s market and I jumped on an opportunity at work last fall to attend a goat cheese making course at a local farm. It’s now both a luxury and a staple.

So when I heard about the cookbook Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough I was already day dreaming about the recipes it might contain before I got the copy in hand.

We’ve established that I love goat cheese, but this cookbook also highlights goat meat. A large gold emblem on the front cover states, “The most widely eaten meat across the globe.”

I can’t say I’ve had an abundance of goat meat, but I have tried some dishes, in Jamaica actually. I am intrigued with its popularity and use around the world, much of which is spreading across the U.S. Even a local international market here in central Kentucky sells cuts and goat meat production is growing rapidly in the ag world.

Whether your pick is goat meat, milk or cheese, or all three together, this book has it covered. There’s nothing out there quite like it. Chapter 1 is all about goat meat and some amazing recipes that highlight it. They are as exotic as Goat and Quince Stew, Normandy-inspired Shanks with Butter, Apples, and Cream and Kibbeh, something we had often in Brazil. Others are as familiar and comforting as Goat Meatloaf and Chili.

Chapter 2 covers Milk and Yogurt. It is in this section that I begin to become amazed at the variety and creativity. Chilled Blueberry Tzatziki Soup and Goat Milk Fudge are just a couple of the things that you don’t see every day.

Chapter 3 is all about glorious goat cheese. The No-Holds-Barred Mac and Crab and Goat Cheese, Chèvre Truffles and Goat Cheese Brownies have topped my list. Notice that I keep mentioning these chocolate creations. I am now intrigued by the idea of goat cheese and chocolate!

In addition to all the background information on the foods of each section as well as a culinary history lesson that accompanies the ethic recipes, there is the beautiful food photography. This is one of those books you’ll spend days browsing, followed by days in the kitchen making the recipes.

Given my love of goat cheese, it’s probably no surprise that I wanted to make a recipe out of Chapter 3. I wanted to go with something unique and the Baked Spinach-and-Goat-Cheese-Dumplings caught my eye. Trust me, if you saw the picture in the book, they’d catch yours too.

These are so easy to make and the result is outstanding. The dark greens, goat cheese and lemon blend into a flavor that is earthy and refreshing at the same time. They are hearty and filling. If you have meat lovers in your house, they’ll never miss it. To top it off, there is the rich, creamy goat milk sauce that ties it all together.

The book states,

“Bruce made these for lunch one day, and, I swear, I almost passed out. They’re light dumplings, sort of like gnocchi, baked in a creamy white wine sauce. I was supposed to eat the accompanying salad. But who could waste calories on salad?”

I love my greens, but in this case, I have to agree!

Baked Spinach-and-Goat-Cheese Dumplings
Reprinted with permission from Abrams Books

One 10-ounce (one 280-g) package frozen chopped spinach, thawed
8 ounces (225 g) fresh Chèvre or soft goat cheese, at room temperature so that it’s very creamy
4 ounces (115 g) hard, aged goat cheese, such as goat Gouda, finely grated and divided
3 large egg yolks
¾ cup (170 g) semolina flour, plus more for rolling the little dumplings
1 tablespoon finely minced chives or the green part of a scallion
1 teaspoon salt
½ teaspoon finely grated lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 tablespoon goat butter (or unsalted cow butter, if you must)
1 tablespoon all-purpose flour
1 cup (240 ml) regular or low-fat goat milk (or cow milk, if you must)
2 tablespoons dry white wine or dry vermouth

First, grab the frozen spinach in small handfuls and squeeze as hard as you can over the sink to get rid of as much excess moisture as you can. Put the bundles in a big bowl and use a fork to separate the spinach back out into bits and threads.

Whisk in the fresh chèvre or soft goat cheese, half the grated hard goat cheese, the egg yolks, semolina flour, chives, salt, lemon zest, black pepper, and nutmeg. You want a creamy but somewhat stiff mixture, because you’re going to form it into balls.

Sprinkle a little more semolina flour onto a clean, dry work surface. Pick up a little bit of the spinach mixture, a little smaller than a golf ball. Roll this in the semolina flour to form an oblong ball, sort of like a football but without the pointed ends. Set aside and continue rolling more, adding more flour to your work surface as need be (but not too much, or the balls will turn gummy). You’ll end up with about 24 dumplings.

Bring a large pot of water to a boil over high heat. Add 5 or 6 dumplings. Lower the heat so the water barely simmers. Poach for 10 minutes. Use a slotted spoon to transfer the dumplings from the pot to a 9 x 13-inch (23 x 33-cm) baking dish or an oblong roasting pan. Then add 5 or 6 more dumplings to the pot and repeat the poaching process again—and again—until all the dumplings are done and in the baking dish or roasting pan. Why not just toss them all into the water at once? Because they’ll crowd the pot and stick together. You want enough space so they can bounce around freely in the simmering water.

Position the rack in the center of the oven and preheat the oven to 375 F (190 C). Melt the butter in a small saucepan set over medium-low heat. Whisk in the all-purpose flour. Whisk over the heat for 30 seconds. Then whisk in the milk in dribs and drabs, a little bit each time to form a paste—and then more at a time, although never more than a slow, steady drizzle.

Once all the milk is in the pan, whisk in the wine, raise the heat to medium, and whisk until bubbling and slightly thickened, just a minute or so.

Pour this sauce over the dumpling balls in the baking dish or roasting pan. Sprinkle the remaining grated cheese over the dish. Bake until the sauce is bubbling and just beginning to brown, about 15 minutes. Cool in the pan for 5 minutes before serving.

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