GOAT RAGù
Provided by Henry Alford
Categories dinner, pastas, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
- Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
- For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 42 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 628 milligrams, Sugar 7 grams, TransFat 0 grams
GOAT-CHEESE PIZZA
Provided by Victoria Granof
Categories Bread Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Goat Cheese Family Reunion Grill Grill/Barbecue Cookie Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- 1. Preheat a gas or charcoal grill to medium, or the oven to 450° F.
- 2. Toss together the grapes, rosemary, and 1 tablespoon of the olive oil; set aside.
- 3. Divide the dough into thirds and stretch each portion into a 10-inch circle.
- 4. Place the rounds on the grill or in the oven until cooked through, about 6 minutes, flipping each halfway through if using a grill.
- 5. Distribute the grapes, spoonfuls of the goat cheese, and the remaining olive oil on the pizzas.
- 6. Cover the grill (if using) and heat until the cheese begins to melt, about 5 minutes.
GOATS AND GRAPES WHITE PIZZA #RAGU
Ragú® Recipe Contest Entry. Tangy goat cheese and savory herbs mingle with sweet grapes for the perfect pizza. The sauce is made easy with Ragu!
Provided by Rachel W.
Categories Sauces
Time 33m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees.
- Grease a large baking sheet. On the baking sheet, flatten out dough ball starting from the center, taking care not to flatten the edges. Make the center of the crust as thin as possible. Crust will be 12-14 inches in diameter.
- In a small bowl, combine Ragu sauce, arugula, oregano, and cilantro. Mix well.
- Ladle sauce mixture onto the dough, and spread evenly. Top with mozzarella and provolone. Evenly spread grapes, rosemary, goat cheese, and pine nuts.
- Bake for 11-14 minutes, until crust and cheese begin to brown, but not burn. Let cool for 2 minutes, then slice and serve.
Nutrition Facts : Calories 379.3, Fat 14, SaturatedFat 5.3, Cholesterol 22.4, Sodium 239.9, Carbohydrate 59.9, Fiber 3.9, Sugar 49.4, Protein 10.9
WHITE GAZPACHO WITH GRAPES AND GARLIC
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the almonds and garlic in a blender or food processor and blend until the almonds are very finely ground, almost pastelike. Meanwhile, soak the bread in cold water, then squeeze out the water. Add the bread to the blender and blend until smooth. With the motor running, pour in the oil in a thin stream, then add the vinegar, scraping down the sides often. Pour in the grape juice and iced water 1 cup at a time. Season with salt. Chill in the refrigerator, at least 6 hours. The soup should be very cold. Serve in chilled soup bowls and garnish with the grapes.
WHITE GAZPACHO WITH GRAPES
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 10m
Yield 4 - 6 servings
Number Of Ingredients 9
Steps:
- Peel grapes and set aside.
- Put almonds into food processor or electric blender.
- Mix bread crumbs with milk in bowl and add mixture plus garlic to container. Start blending and gradually add olive oil through funnel of food processor. Continue blending 5 minutes after last of oil is added. Add salt to taste.
- Gradually add ice water through funnel.
- Add vinegar and blend.
- Serve very cold in cold bowls with the grapes separate.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 40 grams, Carbohydrate 21 grams, Fat 47 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 519 milligrams, Sugar 9 grams, TransFat 0 grams
GORGONZOLA AND GRAPE PIZZA
Categories Cheese Appetizer Bake Cocktail Party Vegetarian Blue Cheese Fall Grape Fontina Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (first course) servings
Number Of Ingredients 15
Steps:
- Make dough:
- Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
- Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)
- Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
- Shape dough and make topping:
- At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.
- Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
- Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
- Assemble pizza:
- Arrange topping on dough leaving a 1-inch border.
- Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.
WHITE PIZZA WITH A VARIETY OF TOPPINGS
I made this up tonight when I couldn't decide what to have for dinner. Take the ingredient measurements with a large vat of salt.
Provided by spatchcock
Categories < 30 Mins
Time 25m
Yield 1 pizza
Number Of Ingredients 10
Steps:
- Preheat oven with pizza stone to 500 degrees F.
- Parbake dough for a little while--no more than 4-5 minutes. Watch it, when it gets a tiny bit done-looking, take it out.
- Toppings: Sprinkle garlic on crust, followed by spinach, then cheese, then sundried tomatoes.
- Sprinkle with EVOO and red pepper flakes and sea salt.
- Bake at 500 degrees till finished (no more than 10 minutes, probably).
- Enjoy!
Nutrition Facts : Calories 680.5, Fat 61.6, SaturatedFat 18.7, Cholesterol 54.2, Sodium 1001, Carbohydrate 16, Fiber 1.6, Sugar 3.2, Protein 19
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