BACON-WILTED GREENS WITH WARM PECAN-CRUSTED GOAT CHEESE
Steps:
- Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
- To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
- Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
- To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.
Nutrition Facts : Calories 255 calorie, Fat 16 grams, Carbohydrate 18 grams, Fiber 4 grams, Protein 14 grams
WARM GOAT CHEESE WITH WASABI-PEA CRUST, PEAS, AND GREENS
We ground store-bought wasabi peas (a snack made from roasted peas coated with Japanese horseradish) into a fine powder to encrust disks of warm goat cheese, then served themwith a salad of sugar snap peas, snow peas, and flowering pea shoots, and garnished with wasabi peas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
- Slice the goat cheese log into six 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate at least 1 hour.
- Preheat oven to 425 degrees. Prepare an ice bath, and set aside. In a small bowl, whisk together wasabi paste and vinegar. Whisk in mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.
- Bring a medium saucepan of water to a boil, and generously add salt. Add sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer peas to the ice bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
- Remove coated goat cheese disks from refrigerator. Place in oven; bake until disks are soft and hot in the center, about 7 minutes. Remove from oven.
- Combine blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi-paste dressing. Toss well to lightly coat, and divide among six salad plates. Place one goat cheese disk on each plate, and serve immediately.
WARM GOAT CHEESE
Steps:
- Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the egg wash and then into the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a baking rack set on a sheet pan and chill for at least 15 minutes.
- Heat the oil and butter in a medium saute pan over medium-high heat. Add the goat cheese slices and cook on both sides until browned on the outside but not melted inside.
WASABI GREEN PEAS
A spicy choice for snack food when you need to crunch on something. Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating mixture.
Provided by JANAT
Categories Appetizers and Snacks Beans and Peas
Time 6h
Yield 6
Number Of Ingredients 10
Steps:
- Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
- Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
- Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
- While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
- Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 64.6 g, Fat 10.8 g, Fiber 9.9 g, Protein 17.6 g, SaturatedFat 1.3 g, Sodium 126 mg, Sugar 1.1 g
WARM GOAT CHEESE WITH WASABI PEA CRUST, PEAS, AND GREENS
Wasabi peas are a popular cocktail snack. In this recipe, they are ground and used to encrust goat cheese buttons, providing an innovative alternative to bread crumbs. For best results, slice the goat cheese with a piece of thread.
Yield serves 6 as an appetizer
Number Of Ingredients 11
Steps:
- Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
- Slice the goat cheese log into 6 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in the wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
- Preheat the oven to 425°F. Prepare an ice-water bath, and set aside. In a small bowl, whisk together the wasabi paste and vinegar. Whisk in the mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.
- Bring a medium saucepan of water to a boil, and generously add salt. Add the sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer the peas to the ice-water bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
- Remove the coated goat cheese disks from the refrigerator. Bake until soft and hot in the center, about 7 minutes. Remove from the oven.
- Combine the blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi paste dressing. Toss well to lightly coat, and divide among 6 salad plates. Place 1 goat cheese disk on each plate, and serve immediately.
WARM GOAT CHEESE SANDWICHES
Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.
Provided by Alesa
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
- Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g
AGNOLOTTI WITH SWEET PEAS AND GOAT CHEESE
Categories Pasta Maker Cheese Herb Pasta Vegetable Vegetarian Dinner Goat Cheese Pea Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 20
Steps:
- For filling:
- Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
- For piedmontese pasta dough:
- Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
- Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
- Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
- Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.
WARM GOAT CHEESE SALAD WITH PEAR
I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad
Provided by Cook4_6
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
- Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
- Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
- Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.
Nutrition Facts : Calories 300.2, Fat 15.9, SaturatedFat 7, Cholesterol 75.3, Sodium 361.7, Carbohydrate 27.7, Fiber 3, Sugar 6.8, Protein 12.6
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