Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

July 21, 2010 – 7:03 pm | by admin

202bca0185alette.jpg 150x112 Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

From Recipes [Photograph: Caroline Russock] Emeril Lagasse is not a chef whose cooking style struck me as particularly delicate. I’d always thought of him as the “Bam!” guy whose mission to kick-it-up-a-notch resulted in food that was, well, kicked up. But the recipes in Farm to Fork couldn’t be more understated, elegant even. It’s almost as though Emeril has kicked it down a notch in his new book, letting the farm-fresh ingredients speak for themselves without need for any aggressive seasonings. This Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese is a perfect example of Emeril’s newfound reverence for fresh produce. Ripe summer tomatoes, zucchini, and leeks are seasoned with just a touch of salt and white pepper, layered on a bed of herbed goat cheese and puff pastry. It’s a gorgeous and simple dish that lets the true character of the ingredients come through with all of its summery goodness. The galette that emerges from the oven is light and puffy, looking almost like a thick crusted pizza. But one you slice into it the puff pastry is all flakes and butter, crisp on the outer edges and softly …

This Post was extracted from Vegetarian Recipes Online
Read more from the original source: Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

Tags: , , , , , , , , ,

No Comments | Posted in » Cooking Food

Pasta Bake with Goat Cheese and Mushrooms

January 5, 2010 – 12:25 pm | by admin

bf4455cd9epasta2 150x110 Pasta Bake with Goat Cheese and Mushrooms

This is the vegetarian version of the recipe I am running tomorrow in the paper… Just like that one, save this until you are willing to break a New Year’s Resolution or seven. 1 pound short pasta such as Mezzo Rigatoni 3 medium onions, sliced thinly 1 pound mushrooms cleaned and sliced 4 tablespoons butter 4 tablespoons olive oil 2 cups whole milk or light cream or mixture 3 ounces chevre 8 ounces cream cheese 1/2 teaspoon crushed red pepper or to taste 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1 to 2 cups shredded white cheddar Additional red pepper and fresh grated Parmesan for serving Preheat the oven to 375 degrees. Cook the pasta aldente according to package directions. Drain and put in a large lasagna or other oven safe pan. Heat 2 tablespoons each of the oil and butter in a heavy pot over medium low heat. Add the onions and cook, stirring occasionally, until brown and glossy. Remove from the pan and toss with the pasta. Add the remaining oil and butter and cook the mushrooms over medium low heat until brown and firm. Remove and toss with the pasta and …

This Post was extracted from Frugal Feasts
See the original post here and read more: Pasta Bake with Goat Cheese and Mushrooms

Tags: , , , , , ,

No Comments | Posted in » Cooking Food, Vegetarian

Reply From "Sweetwater’s Tropic Zone"

December 13, 2009 – 1:06 pm | by admin

From Sue Zimmerman: In response to the comment about very little meat & alot of bone, the following day I was informed by the server that that particular customer was unhappy w/their curried goat meal. I spoke w/my chef who prepared that dish & he indicated that there were 3 large chunks of meat, as well as bones & sauce & meat on that dish. The goat that we use is baby goat (under 6 mos. of age) & the meat is very tender, that’s the good part. Unfortunately, because of the tenderness of the meat, the meat has a tendency to fall off the bone & disintegrate into the sauce when it’s kept warm for any length of time in the steam table. This is currently a problem as we are not “busy enough” to sell out of the goat on a daily basis. I have spoken w/the chefs in regard to this problem & from this point forward, until business picks up, we will prepare the goat to order. In response to the “alot of bones” comment, again this is because the meat has a tendency to fall off the bone, & the goat is cut into small chunks. Here at …

This Post was extracted from New Vegetarian Recipes
Read more from the original source: Reply From "Sweetwater’s Tropic Zone"

Tags: , , , , , , , ,

No Comments | Posted in » Cooking Food

What’s Behind the Menu?

November 7, 2009 – 8:20 pm | by admin

In the blog blip on 4 November 2009 titled, Sweetwater’s Tropic Zone , there was a comment left by Michael Boss of Behind The Menu . He stated that he has done an interview with Sue Zimmerman, Owner, along with her husband Joe and Exec Chef of Sweetwater’s Tropic Zone . According to the introduction on his web site, Mr Boss states that, Pull up a chair, and let’s talk about food. More specifically, let’s talk about the culinary scene of the Treasure Valley. And while we’re at it, let’s hear from the people who create that scene. We believe that locally owned culinary businesses are an essential part of the soul of a place. They offer more than food — they serve up big heaping helpings of regional identity. This site is dedicated to telling their stories. Through blogs, podcasts and social media, you’ll learn about the folks “behind the menu”. We hope you’ll enjoy hearing these stories…and that you’ll become a part of the conversation about our local culinary scene as well. The interview with Chef Zimmerman is an…

This Post was extracted from New Vegetarian Recipes
Read more from the original source: What’s Behind the Menu?

Tags: , , , , , , , , , , ,

No Comments | Posted in » Cooking Food