ALMOND AND GOAT CHEESE CANDY BARS
In today's locavore, organic-minded, food-crazed culture, we get so wrapped up in the idea of seasonal fruits and vegetables that it can be easy to forget another important, deep vein of seasonal foodstuff opportunities. That is, candy. Because I wasn't trying to make child-friendly crowd pleasers here, I had the freedom to pull out ingredients that would not normally appear in a candy bowl. And because these candy bars are savory-sweet, as opposed to cloying sweet, I can eat more of them before my teeth start to ache. It's important to use a mild, soft goat cheese here. You want a slight tang but not an overwhelming barnyard flavor. And if you really dislike the funkiness of goat cheese, you can use cream cheese instead. The candy will be sweeter and not as complex tasting, but the recipe will still work.
Provided by Melissa Clark
Categories easy, quick, dessert
Time 30m
Yield 18 bars
Number Of Ingredients 8
Steps:
- Line an 8-inch square baking pan with parchment paper.
- Melt 1 teaspoon butter in a small skillet over medium heat. Add almonds and a pinch of salt. Cook, stirring occasionally, until almonds are golden, about 5 minutes. Pour into a bowl.
- In an electric mixer, beat together almond butter and goat cheese. Beat in almond flour. Stop mixer and scrape down sides. Beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. Scrape down sides and beat once more to combine. Spread into pan.
- Bring a pot of water to a simmer. Place chocolate in a heatproof bowl. Place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. Scrape chocolate into the pan over the almond butter mixture and spread evenly. Scatter almonds over chocolate. Let cool to room temperature. Cover with foil and chill until firm. Cut into 18 bars.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 34 milligrams, Sugar 14 grams, TransFat 0 grams
MIZITHRA BROWNED BUTTER PASTA
The mizithra cheese adds a unique taste to this yummy dish!
Provided by Donna
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Cook pasta in large pot of salted, boiling water until al dente. Drain.
- When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.
Nutrition Facts : Calories 593.8 calories, Carbohydrate 103.8 g, Cholesterol 98.5 mg, Fat 32.9 g, Fiber 4.8 g, Protein 15.1 g, SaturatedFat 19.2 g, Sodium 1425.7 mg, Sugar 9 g
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
BROWN BUTTER PASTA
This came from a vegetarian friend and very easy and flavorable. Makes a great side dish. Enjoy.......
Provided by waynejohn1234
Categories Brunch
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring large pot of lightly salted water to a boil.
- While water heats, over med. heat combine butter, nutmeg and tumeric.
- Heat, stirring frequently, until butter has melted and browned slightly (8 mins.).
- Meanwhile, in food processor grate cheese
- Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand. Set aside.
- Add pasta to boiling water and cook according to package directions.
- Drain and return to pot.
- Pour butter mixture over pasta and toss to coat.
- Transfer to serving bowl and sprinkle breadcrumb mixture over top.
Nutrition Facts : Calories 542.9, Fat 25.9, SaturatedFat 11.9, Cholesterol 119.2, Sodium 377.9, Carbohydrate 59.8, Fiber 1, Sugar 1.7, Protein 18.4
PASTA WITH BROWN BUTTER, CINNAMON, ALMONDS, AND GOAT CHEESE
Yield 2 servings
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the packaging. Drain, reserving 1/4 cup of cooking liquid. 2. While pasta cooks, melt butter in a medium-sized skillet over medium-low heat. Stir often with a wooden spoon until butter turns light brown and becomes fragrant, 1 to 2 minutes. Add almonds and garlic, stir well, and cook until almonds are light brown and toasted, 3 to 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds. Set aside until pasta is cooked. 3. Increase heat on skillet to high, add pasta, pasta water, and lemon juice. Toss well. Continue cooking until sauce reduces and coats the noodles. Season to taste with salt. Serve noodles with goat cheese and grated parmesan.
PASTA WITH ONION, BACON, AND GOAT CHEESE
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500 g, Fat 16 g, Fiber 4 g, Protein 17 g
PASTA WITH THREE CHEESES BROWN
Provided by Katie Brown
Categories Milk/Cream Pasta Quick & Easy Blue Cheese Goat Cheese Parmesan Brandy Winter Gourmet California
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
- Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.
- In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.
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