Linguine With Onion Confit Goat Cheese And Walnuts Recipes

GOAT CHEESE AND WALNUT GALETTE

Steps:

• Heat oven to 400. Place flour and salt in food processor and pulse briefly to mix. Add butter and pulse until butter is cut to pea-size. Separate one egg and mix yolk with 7 tablespoons cold water. Open food processor and drizzle over flour mixture. Pulse until dough starts to come together. Add an additional tablespoon water if needed.
• Roll dough on floured surface to make a circle about 14 inches in diameter. Trim edges for a neat edge. Place pastry on a baking sheet lined with parchment.
• Turn on food processor (I don't bother to wash it out) and drop garlic through feed tube to mince. Add scallions and parsley and process until finely minced. Beat together remaining egg white and whole egg; add to processor along with goat cheese. Process until smooth. Season liberally with pepper.
• Spread filling in a 10-inch circle on pastry, leaving about a 2-inch border all around, then fold border over the edges of the filling, pleating it as you go. Scatter walnuts on top. Bake about 30 minutes, until filling is set and pastry is lightly browned. Serve hot or at room temperature.

LINGUINE WITH ONION CONFIT, GOAT CHEESE, AND WALNUTS

Steps:

• Heat the olive oil in a wide skillet.
• Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
• Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
• After 40 minutes, the onions should be a rich golden color and very sweet.
• At this point, add the wine to deglaze the pan and simmer over low heat.
• Bring a large pot of water to a boil.
• Chop or break the toasted walnuts into pieces with your hands.
• When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
• Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)
• Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
• Season with 1/2 teaspoon salt and a few pinches of pepper.
• Crumble in the cheese and serve immediately.

CARAMELIZED ONION, WALNUT, AND GOAT CHEESE PIZZA WITH A BEER CRUST

Steps:

• Heat the oil in a large skillet or stockpot over medium heat. Add the onions and a generous seasoning of salt and pepper. Toss to coat well, then cover the pan. Cook, tossing occasionally, until the onions are very soft and are caramel brown all over. After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking. The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes. By cooking them covered, you can use less oil to achieve this. Remove the cover from the pan, then add the walnuts. Cook 5 minutes, tossing frequently. Remove the onions from the heat and let cool.
• To make the crust, preheat the oven to 450 degrees. Combine the flour, baking powder, and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball, then divide it in two.
• Grease 2 baking sheets. Use a rolling pin to roll each ball into an 11 or 12 inch circle. Spread half the onion mixture onto each pizza. Sprinkle the crumbled goat cheese all over each pizza. I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking. Bake 12 to 15 minutes, or until golden brown on top or underneath

PASTA WITH ONION, BACON, AND GOAT CHEESE

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

CREAMY PASTA WITH TOMATO CONFIT & FRESH GOAT CHEESE

Steps:

• In a medium saucepan, combine the olive oil with the tomatoes, thyme, bay leaf and half of the garlic and bring to a simmer.
• Cook over low heat until the tomatoes are very tender, about 15 minutes.
• Discard the thyme and bay leaf.
• Using a slotted spoon, transfer the tomatoes to a work surface and coarsely chop them; reserve the olive oil for another use.
• In a large saucepan, melt the butter.
• Add the onion and a pinch of salt & a pinch of crushed red pepper flakes (if using) and cook over moderate heat, stirring, until softened, 5 minutes.
• Add the pasta and cook, stirring, until golden in spots, about 2 minutes.
• Add the remaining garlic; cook for 1 minute.
• Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed.
• Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions.
• The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
• Stir the tomatoes into the pasta.
• Off the heat, add the goat cheese and Parmigiano-Reggiano & another pinch of red pepper flakes (if using) and stir until melted.
• Season with salt and pepper, stir in the chives and basil and serve right away, passing additional Parmigiano-Reggiano at the table.
• M A N G I A !