There are already two similar recipes on this blog, ravioli with green asparagus and goat cheese and white asparagus ravioli with prosciutto, but the combination of white asparagus and goat cheese is so good that I wanted to share this … Continue reading Goat Cheese and White Asparagus Ravioli
This elegant vegetarian appetizer was inspired by a more elaborate version we enjoyed at Alma** in Lisbon. The combination of flavors and textures is very nice. The sweetness of the carrots goes well with the tartness of the goat cheese … Continue reading Sous vide baby carrots with bulgur, goat cheese, and pistachios
Happy Easter everyone! I thought this white asparagus lasagne was going to be good, but it turned out even better than I expected and I am most definitely making this again. The secret to this lasagne is that the white sauce … Continue reading Asparagus and Goat Cheese Lasagne (Lasagne agli Asparagi con Formaggio di Capra)
Lamb and asparagus are very seasonal, but what is really the star of this dish is the goat cheese sauce. I used a French artisan raw milk goat cheese, a Selles sur Cher appellation d’origine protegée. I used neck of … Continue reading Lamb with Asparagus and Goat Cheese Sauce
Thanks to the warm weather we’ve had lately, Dutch white asparagus are available some weeks earlier than other years. I was shopping for a dinner party and had realized (1) that I wanted to add some more vegetables to the … Continue reading White Asparagus with Goat Cheese and Honey
Goat cheese and asparagus both go well with Sauvignon blanc, so it is no surprise they go together as well. In this case I’ve made them into ravioli, delicate parcels of loveliness. To enhance the ‘goatness’ I made goat cheese … Continue reading Asparagus and Goat Cheese Ravioli (Ravioli agli Asparagi e Formaggio di Capra)
Recently we had green apple and goat cheese as dessert at Restaurant Jacob in Leiden. I have a few bottles of a wonderful late harvest Sauvignon Blanc from Sancerre that I thought would work particularly well with that combination. And … Continue reading Apple and Goat Cheese Dessert
I’ve posted a recipe for beet risotto before, a risotto made with regular vegetable or chicken stock and then combined with roasted beets. When I saw a recipe on Hans’ blog Chefsopinion in which he boiled beets and then used … Continue reading Beet and Goat Cheese Risotto (Risotto alle Barbabietole e Formaggio di Capra)
When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of … Continue reading Risotto with Apple, Mushrooms, and Goat Cheese
This elegant and delicious appetizer is ridiculously simple. It requires only two ingredients (if you don’t count water, salt and pepper, and the parsley that I used for garnish) and not much skill to prepare. Due to some relatively warm weather we’ve … Continue reading White Asparagus and Goat Cheese Soup
A friend who came over for dinner announced he would bring a late harvest Sauvignon Blanc, a Sancerre to be more precise. This is the dessert that I came up with to accompany it: cheesecake made from goat cheese. Goat … Continue reading Goat Cheesecake
Summer has finally arrived and that means it time for grilling, or BBQ as we call it. For me grilling is strictly a charcoal thing, as a charcoal fire is hotter and imparts more flavor than a gas grill. Most grilling done in the Netherlands is very ‘low brow’, with cheap meat from the supermarket, with the lack of flavor masked by a reddish marinade. That is clearly not my kind of grilling. I like to use proper meat and pre-cook it sous-vide so it’s always cooked through, juicy and tender on the inside, and nicely browned on the outside. Since the meat is already cooked, visual inspection (i.e. using your eyes) is all that’s needed to decide when to remove the meat from the grill. Since I discovered last year that lamb and goat cheese go well together, I decided to make a roulade of lamb shoulder with goat cheese, pancetta, thyme, and balsamic vinegar. It turned out great! Continue reading “Lamb and Goat Cheese Roulade”
I remember being surprised when I read about kale salad for the first time on Emmy Cooks, since kale is usually eaten cooked in the Netherlands with mashed potatoes and smoked pork sausage (boerenkool met worst). Fresh kale is also mostly available in winter, not the best season for eating salads. When I was travelling in the USA, I found kale to be used for salads everywhere and even made my own ‘Trail Mix’ version of Emmy’s kale salad a few times. Since it is unseasonally warm at the moment and therefore suitable weather for a salad and I saw a … Continue reading Kale Salad with Grilled Goat Cheese, Bacon and Walnuts (Salade de Chèvre Chaud aux Lardons)
Lamb shoulder is really good if it’s slow cooked, so sous-vide is the obvious way to cook this cut of lamb. The meat will be amazingly tender and juicy. When slow-cooking lamb, make sure it’s from an ewe (female lamb). Rams (male lambs) have a strong smell that will be accentuated by long cooking. At Librije I discovered how good lamb and goat cheese are together. If you don’t have sous-vide equipment, roast a leg of lamb in the oven and serve it with some pieces of good French raw-milk goat cheese at room temperature (don’t let it melt) and a … Continue reading Lamb Shoulder sous-vide with Goat Cheese
Four weeks ago I had organized the first cheese & wine tasting event for friends at my house. Last night was the second evening with mostly the same wines and cheese, but some differences and better pictures. For the full story, please check out my post about the first evening. Soft cheese with light white wine With a caprese salad this time we had an Arneis instead of a Gavi. Both are good matches, but if memory serves me right this was slightly better because this specific Arneis was a bit ’rounder’ and therefore a slightly better match for the … Continue reading Pairing wine and cheese, revisited
The traditional way of making risotto is a bit of a chore. Sauté a minced onion, toast the rice, add wine, and then keep adding stock and stirring for around 18 minutes. Finish with some butter and in many cases (but not always) grated parmigiano. Adding the stock in parts instead of all at once is needed to get the correct texture: the grains of rice will stay whole instead of breaking and will release more thickening starch. I don’t mind the effort, but for a weekday meal after work or for a dinner party it is not very convenient. … Continue reading Risotto sous-vide with Asparagus and Goat cheese
Wine and cheese are a great match. But not just any wine with any cheese. Restaurants still offer a mix of very different cheeses with a glass of port. However in cases that different styles of cheeses are served together, they should be paired with different styles of wine as well. Last night we tasted 12 different wines with 12 different cheeses with a group of friends. We combined 7 types of cheese with 7 types of wine and tasted which combinations worked best. We had the cheese and wine for dinner, augmented with home-baked Italian bread and vegetable antipasti (sautéed mushrooms, roasted peppers, … Continue reading Pairing Wine and Cheese
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