goat cheese

Mushroom, Goat Cheese & Mint Updated for 2012 in a Hand-Pie

04 Jan 2012
Mushroom, Goat Cheese & Mint Hand Pies

Can you say Mushroom, Goat Cheese & Mint Hand-Pie? I ask because it might seem like an unusual combination of flavors. Especially for a pie. But actually mushrooms, goat cheese and mint are an inspired combination. I should know because Russ Parsons from the LA Times inspired me to include this trio in a quesadilla way back in 2010. It was a culinary highlight that year, and a top post here at Sippity Sup.

In fact the combination of mushrooms, goat cheese and mint was one of the highlights of 2011 for me too. Because last year I made a mushroom, goat cheese and mint omelette, I put mushrooms, goat cheese and mint on a turkey burger, I even tried my hand with mushroom, goat cheese and mint muffaletta. I just didn't include any of those experiments on this blog. Mostly because as good as they were, none of them stood quite as tall in my mind as did that first Mushroom Goat Cheese & Mint Quesadilla.

The trick is how to bring these flavors back to Sippity Sup in a way that suits the new year and all the things that interest me in 2012. Pie is high on that list. I love savory pies because the combination of a tender, salted crust and a hearty filling is so elementally simple yet endlessly varied. Pies are the culinary equivalent of a well-loved blanket. But what about hand-pies? They are smaller and more portable, making them terrific addition to the busy beginning of a new year. I like to call them palm-sized pastries. I think they are the perfect pouch for mushrooms, goat cheese and mint to snuggle into. GREG

Sippity Sup Continues »
Tags: | 16 Comments

Mushroom, Goat Cheese & Mint Hand Pies

Mushroom, Goat Cheese & Mint Hand Pies
By jgreghenry Published December 28, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 1 basic savory pie recipe
  • 1 t flour for rolling surface
  • 2 T unsalted butter
  • 1 lb button mushroom, sliced
  • 0.5 t kosher salt, plus more for sprinkling
  • 2 T shallots, peeled & minced
  • 2 T mint leaves, minced
  • 0.25 c fresh goat cheese
  • 0.25 c low-moisture mozzarella, cut into 1/2-inch dice

Directions

Choose and prepare the Basic Savory Pie Pastry recipe. Divide dough in half, shape it into 2 evenly-sized squares about 5-inches wide and 3/4-inch thick. Wrap them in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, roll out both squares of cold, but un-frozen dough separately, one at a time, into approximately 11-inch squares. Then trim them cleanly into a 10-inch square. Cut each 10-inch square into quarters, giving you eight, 5-inch square pieces of pastry. Transfer them to 2 parchment lined baking sheets, 4 to a sheet. Cover with plastic wrap and keep refrigerated while you make the filling.

Heat oven to 425 degrees, with racks in the upper and lower thirds.

Melt the butter in a medium-sized skillet set over medium-high heat. Add the sliced mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring frequently, until the mushrooms have given up their moisture, about 5 minutes. Add the shallots and cook until the they have softened and the mushrooms are quite tender, about 5 more minutes. Remove from the heat and stir in the mint and the goat cheese until the mushrooms are well coated in a thick creamy sauce. Set aside.

Get the pastry squares from the refrigerator. Working with the pastry square in place, pile the mozzarella cubes, evenly distributed, onto the center of each square leaving about a 1-inch border all around. Place about 1/4 cup of the mushroom filling on top of the mozzarella on each of the squares. Working one at a time fold up all four corners around the filling, so that the points meet near the center but do not touch (leave about 1/4 inch of space between them). Press lightly to distribute the filling somewhat, being careful not to let any escape. Repeat with the remaining squares of filled dough.

Brush the exposed tops and edges of the dough of each hand pie with the egg wash and sprinkle with kosher salt. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

Savory Pies- Rapini Galette with Goat Cheese & Red Pepper

09 Nov 2011
Rapini Galette with Goat Cheese & Red Pepper

I think I should get a job at Hot Pockets.

Rapini Galette with Goat Cheese & Red Pepper. This is savory pie number six in my week long tribute to the oeuvre. And not to brag (too loudly) but every one of my savory pies this week is better than anything Hot Pockets has to offer. So I guess you can look at this marathon as my resume in progress– certain to land me a head honcho type job at Hot Pockets.

Except there is one problem with the plan. I'd be too embarrassed to tell people where I worked.

Because look at the demographics. Do you know who eats Hot Pockets? College Kids and, how do I say this nicely... umm... White Trash! Since I can count myself as having (at one time or another) been in both groups I feel I can say that without too much offense. Because face it, College Kids and White Trash are a powerful market segment in America. How else can you account for the popularity of Hot Pockets?

Hot Pockets were invented in the late 70’s in Los Angeles by two brothers– London educated Iranian Jewish refugees from the Islamic Revolution. Their idea was to create a fast, easily consumed meal that would take advantage of the growing number of microwaves in American homes. Smart guys.

Sippity Sup Continues »
Tags: | 17 Comments

Rapini Galette with Goat Cheese & Red Pepper

Rapini Galette with Goat Cheese & Red Pepper
By jgreghenry Published October 27, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 2 c all-purpose flour, (spooned and leveled)
  • 0.25 c extra-virgin olive oil
  • 1 t salt, plus more to taste and for boiling water
  • 2 bn rapini (1 pound total)
  • 0.25 c parmesan cheese, grated
  • 3 oz soft young goat cheese, sliced
  • 0.25 t red-pepper flakes, or to taste
  • 1 T large egg, lightly beaten

Directions

In a medium bowl, combine flour, oil, 1-teaspoon salt, and 1/3-cup cold water, stir to combine with a fork. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.

Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook rapini until bright green, about 1 minute. Using tongs, transfer to a paper-towel-lined plate. Dry well.

Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with rapini in a fairly dense single layer, leaving a 2 1/2-inch border. Top with red-pepper flakes and goat cheese; season with salt (optional). Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.

Blondies Get My Goat (Cheese)- Chevre Blondies with Chocolate Chunks

07 Jun 2011
Chevre Blondies with Chocolate Chunks

Goat Cheese Blondies. This Billy goat is not as gruff as you might think!

Because this Billy goat blondie has chocolate chunks in it too. In fact you can call this Billy goat chevre if it makes the idea of swallowing a dessert bar made with goat cheese any easier.

Besides, this recipe defies expectations. That is if you ever had any expectations regarding goat cheese blondies.

In general blondies (despite their name) are the far less glamorous sister to the deep dark chocolate brownie. Even good blondies feel like an afterthought to me. Like you didn't have enough inspiration to make anything better. Or maybe the pantry was a bit bare...

In fact I could have gone the rest of my life without ever making blondies and not felt like I was missing out on one single thing. That is until I came across the blog Real Food Has Curves. First. Yes I knew that. Food should have curves. Food should throw curveballs even. So I already liked this blog just from its name.

Sippity Sup Continues »
Tags: | 23 Comments