Tag Archive: goat cheese


This is really good from Epicurious and if you don’t have time or want to do the potatoes you can purchase a bag of plain “Simple” hash browns (not frozen) in store and use instead of fresh ones, works fine….
YIELD Serves 8-10
TOTAL TIME 1 hour

INGREDIENTS

    • 4 medium russet potatoes (about 2 pounds), peeled
    • 1 1/2 teaspoons kosher salt, divided
    • 3/4 teaspoon freshly ground black pepper, divided
    • 2 tablespoons vegetable oil
    • 3 tablespoons unsalted butter, divided
    • 4 medium shallots, thinly sliced
    • 6 large eggs, room temperature
    • 1 1/4 cups half-and-half
    • 1 teaspoon mustard powder
    • Pinch of grated nutmeg
    • 1 tablespoon finely chopped tarragon
    • 5 ounces Fontina cheese, grated (about 1 1/2 cups)
    • 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
    • 1/2 bunch asparagus (about 1/2 pound), ends trimmed
  1. Special Equipment:
    • A 10-inch cast-iron skillet

PREPARATION

    1. Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
    2. Heat oil and 2 Tbsp. butter in a 10″ cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
    3. Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
    4. Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
    5. Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Do Ahead:
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.
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  • SERVINGS: MAKES ONE 14-INCH PIZZA

Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza.

This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.

 

  1. 7 1/2 tablespoons olive oil, or more as needed
  2. 1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices
  3. 3/4 teaspoon salt
  4. 1 pound store-bought or homemade pizza dough
  5. 3 cloves garlic, minced
  6. 1/2 teaspoon fresh-ground black pepper
  7. 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
  8. 1/2 cup grated Parmesan
  9. 1/2 cup store-bought or homemade pesto
  1. Heat the oven to 450°. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
  2. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
  3. Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 15 minutes.
Notes Pizza Dough Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.

 
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