Cookerati » Chevre -Goat Cheese

Chocolate Mousse with Berries – Quick Valentine’s Dessert

Diana — Mon, 14 Feb 2011 00:46:55 +0000

Here’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish. I thought the glaze tasted like pudding, but it was thick and sweet. I took that recipe and changed it into a mousse. This dessert is pretty fast and easy to make.

The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify). That’s really all it takes, pour the mousse red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate. This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband. One for us tonight, and another for tomorrow (no kids, oh well).

Ingredients:

8 ounces silken tofu
4 ounces semi sweet chocolate
2 tsp chevre (goat cheese – plain)
1 tsp vanilla extract
1 1/2 tsp agave
4 strawberries
12 raspberries

Use a paper towel or cloth to drain and pat dry the tofu – blend it until smooth. In a microwave, melt the semi-sweet chocolate for a minute, stir, place back in for another thirty seconds, stir. Crumble in goat cheese, stir to make smooth, then place in microwave for another thirty seconds.

Pour chocolate mixture, in with the tofu, add the agave and vanilla and blend until smooth. I used a magic bullet because it will do small amounts. A blender would work, but may be too big for the job.

Place a couple of red raspberries on the bottom of 4 ramekins and slice one half of a strawberry for the bottom of the ramekin also. Pour the mousse over top of the berries and place the second half of the strawberry on top along with a red raspberry. Cool in fridge.

Simple, Easy, Fast Delicious.

Sausage & Chard Crustless Quiche

Diana — Mon, 24 Aug 2009 02:49:38 +0000

I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.

Ingredients:

turkey sausage – 6 breakfast links, cooked and crumbled
handful of chard, stems removed
shallot – diced
6 eggs
2 tbs evaporated milk
2 tbs herb garden chevre (you can substitute another herby chevre)
1 tbs gouda
salt, pepper

Preheat oven to 350 degrees. Instead of butter, I used an olive oil spray and sprayed a glass pan. Spray a frying pan with olive oil, tear up chard and sauté the chard and shallots together until wilted. Take off the heat. Throw in the crumbled turkey sausage and the chevre. In a bowl, beat the eggs and the evaporated milk together. Stir in the sausage chard mixture, add in the gouda, salt and pepper. Pour into the glass pan and bake in the oven until the egg is cooked through. I think it took 20 – 30 minutes, but my pan was oval and not round, so the mixture spread out more. If you are using a glass pie pan, you might need to cook it a little longer.

Farfalle with Chicken and Asparagus

Diana — Mon, 27 Apr 2009 01:05:00 +0000

I keep using Asparagus and Chevre because I like the combination but also because asparagus is in season. I have some asparagus growing in a raised bed, but it’s very little, so I supplement with the store asparagus. Of course, then I keep using the asparagus until it is gone because I don’t want to waste any of it. The only thing I would add is little pear tomatoes, or dried tomatoes for a little more color, but the flavor as it was is very good.

Ingredients:

1/2 box farfalle cooked according to directions
1 whole chicken breast grilled and diced
bunch of asparagus
1 handful pecans
4 oz goat cheese
1 big bunch of all different herbs – tarragon, chives, thyme and parsley
garlic pepper
salt
grated parmesan

Directions:

In a pan with a little more cooking spray – toast pecans and asparagus chopped into bite size pieces(woody stems removed). Drain Farfalle and place into big bowl or back into pot. Throw in chicken and asparagus mixture. Throw in some crumbled goat cheese, and the herbs chopped. Sprinkle on garlic pepper , salt and parmesan cheese and mix together . My husband had seconds then was standing at the stove making noises while he finished off what was left in the pot. The toasted pecans really made the dish.

Chicken stuffed with Asparagus and Herbed Garlic Chevre

Diana — Mon, 20 Apr 2009 00:33:00 +0000

Since it’s National Garlic Day, I wanted to come up with a dinner that had some nice garlic flavor. Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it. I grilled asparagus on a grill pan first, but maybe it doesn’t really need it. We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious.

Ingredients:

2 large chicken breasts – sliced in half, then pounded flat.
16 spears of asparagus
Herbed Garlic Chevre
Grated Parmesan Cheese
Herbs – basil, parsley
Salt
Garlic-Pepper

Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top. Roll the chicken up around the asparagus. Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs. Place in glass pan, or casserole dish, and cover with aluminum foil. Bake in the oven on 350 until Chicken is done. About 10 minutes before it will be done take the aluminum foil off.

Herbed Garlic Chevre

Parsley
Basil
2 cloves garlic
thyme
4 oz basil garlic chevre

Sauté garlic in oil to soften. Peel parsley, basil and thyme off stems and coarsely chop. Put it into bullet or other small processor or chop finely, and chevre, and whirl to combine. Use this to dollop on the chicken breasts.

You could really smell the garlic in the kitchen while it was cooking and taste it in the cheese.

I served this with resmashed potatoes. I added a little cream, some gouda, and parmesan, salt, garlic pepper and herbs. Place in ramekins, sprinkle with garlic pepper, then parmesan cheese – It will have a nice cooked brown parmesan top to it when it’s ready. Throw it in the oven with the chicken for about 20 minutes (place in pan with water).

Dinner was a success. Though the chicken didn’t need a sauce or gravy – it wasn’t dry, the bottom of the pan was filled with good stuff my husband and I kept scraping, so maybe deglazing the pan and making a sauce with it is something I might try next time.