Tag Archives: goat cheese

Mixed Baby Greens with Maple Dressing, Cranberries and Apples, Recipe

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I only recently discovered how delicious salads, with homemade dressing, can be so was happy to serve one up as a starter for my recent dinner party. The entree, Fish Mollee, was on the heavier side so wanted something light but not boring. I also wanted to sneak some fruit in there as I’ve been lacking in my fruit intake lately. Enter Mixes Baby Greens with Cranberries, Apples, and Goat Cheese with Maple Dressing. It was easy (especially as you can make the dressing earlier and refrigerate until ready to use), quick, and delicious.

The dressing is quite garlicky, be warned, but it actually offsets the sweetness of the cranberries apples, and maple really nicely. By the end of the salad I couldn’t taste the garlic anymore but I am sure that’s just because my whole mouth tasted like it. I’d definitely make this again whether for a party or as a quick weekday dinner.

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Mixed Baby Greens with Maple Dressing, Cranberries and Apples

1/4 cup extra virgin olive oil
1 garlic clove, minced
1 1/2 T apple cider vinegar
2 T maple syrup
Kosher salt
2 Granny Smith apples, cored and cut into thin strips
1 T fresh lemon juice
8 cups mixed baby greens, lightly packed
1/2 cup dried cranberries
1/3 cup toasted, chopped pecans or walnuts
3 ounces goat cheese, crumbled

1. Make the maple dressing: Whisk together the oil, garlic, vinegar and maple syrup until well combined. Add kosher salt to taste. (I usually need 3-4 generous pinches, tasting after each addition.)

2. In a medium bowl, toss the apples with the lemon juice to prevent browning.

3. In a large bowl, combine the baby greens, apples, cranberries and half the pecans. Toss the greens with maple dressing to taste and divide among serving dishes. Top each dish with remaining pecans and goat cheese. Serve immediately.

Serves: 4-6

Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms, Recipe

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I pulled this recipe thinking it would be fun to make fresh ravioli with my dad in town last winter (I’m a little slow with getting around to posting this). It turned out to be some of the most fun I have had in the kitchen in a long time (and I have a lot of fun in the kitchen). My dad and I work well together, even in my 4×6 shoebox of a kitchen. I accredit this to my excellent communication skills and patience but my dad says its because I am bossy and just tell him what to do. Whatever, same thing.

I had made fresh pasta before but never thought of it as a team sport until Mr. S and I were invited over to a dinner party where we all helped prepare dinner. I love the idea of working together to create something and then being able to enjoy it together. Love it. My dad really enjoyed working the pasta machine, which he coincidentally got me for Christmas years ago. We had a great time.

Apart from all the fun we had, this recipe is fantastic. The filling is so good and the sauce pulls it all together. Butter. Wine. Cream. Mushrooms. You can’t go wrong. If you have a little time and are looking to cook as entertainment and not just to put something in your mouth I recommend bookmarking this one.

I can’t wait to make it again!

Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms
Recipe from Former Chef

Ravioli Filling
4 oz goat cheese
4 oz fresh ricotta
1 egg
3.25 oz cooked spinach (5 oz raw)
.25 tsp nutmeg
salt and pepper

Cook the spinach and squeeze out the excess water. Chop into small pieces. Combine with the rest of the ingredients.

Pasta Dough Recipe
2 cups all-purpose unbleached flour
2 eggs
1 Tbsp olive oil
1/2 tsp salt

Many recipes call for putting the flour in a mound on the counter, making a well, and mixing in the egg. I prefer to do it in a bowl because I think it’s a bit easier to control the egg and keep it from spilling out the sides.

Put the flour and salt in a large bowl and make a well in the center. Mix the egg with the olive oil in a small bowl and then pour into the flour well. With a fork, gently start to incorporate the flour into the egg. As the dough comes together, use your hands to gather it into a ball. Once you can get it into one mass, knead it on your work surface for about 5 minutes until the dough becomes smooth. Cover with plastic wrap and let rest for at least 1/2 an hour.

Roll out the pasta dough, either by hand or in a pasta machine according to directions. I rolled mine out to the last setting, #8. Do it in small batches because the pasta dries very quickly. Roll out a few strips of dough, put on the filling, cut the ravioli and repeat. I used about 1 tsp of filling per ravioli and cut them with a ravioli cutter like this Round Ravioli Stamp which I’ve had for years. You can use a biscuit cutter, small glass, or knife to cut them as well. Make sure you pinch the edges closed and try to push out any air bubbles. Place the ravioli on a floured sheet pan, dust with flour, and cover with a kitchen as you work.

To cook the ravioli, bring a large pot of water to a boil and add 1 tsp salt. Add the ravioli one by one to the pot and stir gently to keep them from sticking together. They will take about 4-5 minutes to cook and generally, when done, will float on top of the water. Remove with a large slotted spoon, or pour (gently) into a colander.

Mixed Mushroom Cream Sauce
4 oz white mushrooms, sliced
3 oz oyster mushrooms, sliced
2 oz shiitake mushrooms, sliced
2 oz portobello mushrooms, sliced
2 cloves garlic, minced
4 Tbsp butter
1/2 cup white wine
6 oz cream
fresh thyme (about 1 Tbsp)
salt and pepper

Heat a large sauté pan on medium and add the butter. Let it melt and add the mushrooms. If your pan is not large enough, you may want to do this in two batches so as not to crowd the mushrooms. You want them to cook, not stew and they will let off a lot of water. When the mushrooms are dry and starting to brown, add the garlic and cook for 1-2 minutes. Add the wine and allow it to reduce by half. Add the cream and reduce by one third. Add the thyme and salt and pepper.