Sentences with phrase «do goat cheese»

Butting in here... you could definitely do a goat cheese!

Your version of this pizza looks beautiful — I could definitely do the goat cheese.

I added a sprinkling of herbs d'provence to the top before baking & grated some ricotta salata (what I had on hand) over the top after serving (will do goat cheese next time for sure) & served with some garlic rubbed slices of whole wheat baguette.

I can't do the goat cheese but the rest of this sandwich is off the hook.

Yes I know, we still have to do goat cheese chile rellano peppers.

You could do all goat cheese, but I kind of like to have a bit of variety.

Why does goat cheese go well with everything?

Then I did goat cheese and dried tomatoes... great with a bit more goat cheese under the broiler as bruschetta, and finally, black and green olive to go with spaghetti.....

Where does the goat cheese come into play?

Not exact matches

WHAT YOU SHOULD ORDER: Just because Obama probably got catering, that doesn't mean you can't enjoy artichoke and goat cheese ravioli when you stop by this D.C. hotel.

I've always had a connection with local farmers and growers, and supported them as much as I could from within the hotel — on my vacation I'd go up the Hudson Valley and make goat cheese — but doing that for yourself, and making all of the choices for your own restaurant is very different.

Brie works beautifully with this recipe, as does camembert or any soft goat cheese.

Anyhow, this version is going to be a keeper and might very well (finally) dethrone the lentil and goat cheese crostini I've done to death.

Your swirly smoothie looks lovely, as does the chilli... my favourite autumn dinner is garlic - roasted vegetables with goats» cheese on top, delicious

She makes scallion biscuits (i sometimes do a chive biscuit) and then tops it with whipped cheese (I have tried whipped goat cheese and whipped feta variations) and tops it with a bunch of halved beautiful tomatoes.

I did substitute goat cheese for creme cheese and it worked perfect.

My husband, who is German, loved these — only after he was done did I tell him that they were made with goat cheese.

This looks amazing... quick question though: do you think I could sub the goat cheese for (fresh) mozzarella?

I did not have the ingredients the cucumber topping and my daughter was begging for something with goat cheese.

I made some changes and posted my version at http://gggiraffe.blogspot.com.au/2013/04/topsy-turvy-dinner-savoury-chocolate.html — I just tossed the beetroot and carrot with the dry ingredients and didn't get your love colours — plus my goats cheese didn't seem as creamy as yours and just sat atop my muffins but they were delicious — thanks for a great recipe

Didn't have any goat cheese but subbed some other I had and it was great!

Halloumi, a goat and sheep's milk cheese from Cyprus, is perfect for grilling: It softens over the heat but doesn't melt.

When the tomatoes are done, transfer them to an oven safe plate or serving bowl and top with the goat cheese (you can slice it, crumble it, or leave it in a log).

In fact, if you don't have any goat cheese or pine nuts on hand, just stop after Step 3 in the recipe below and you'll still have a tasty side.

This time of year, I love to make little tomato galettes, with either goat cheese or tapenade spread on the pastry before the tomato slices... hmm, what do I have in the fridge...:)

If you don't have a mandoline, slice your zucchini into rounds and simply spread goat cheese on the slices and top with chopped bell pepper.

If you don't like goat cheese, substitute any spreadable, creamy cheese.

I do not like goat cheese — I have tried to like it but just can not.

I have never ever thought of putting goats cheese with my pasta and now having read and see this post, it is a head slapping «why didn't I think of that» post x

Do you think I could use all goat cheese?

So, stick to goat, sheep and A2 / Jersey milk and cheese when doing dairy, whether raw or pasteurized.

It seems a warmed goat cheese / date dollop could send it over the top (I've tried it, it does).

I confess I'm not much of a beet fan, but I do love goat cheese.

If you do dairy, try using goat's milk cream cheese instead of the regular run of the mill cream cheese.

I agree, goat cheese DOES make everything gourmet!!

Besides, it's a good idea to serve the goat cheese at the last minute anyway, so it doesn't get spread all over.

We've been making enchiladas here at least once a week since my first go at them, and since then I've turned them red (warning veganmofo - ers, pictures include optional goat's cheese), topped them with salsa and baked them, spread a layer of refried beans on the tortillas before adding the filling, and done all sorts of variations with the random greens and beans in my house.

(Full disclosure: I did use a soft goat cheese instead of feta, and GC probably isn't quite as salty.)

The first time I cooked it, I didn't have goat cheese, so I used Queso Fresco that I had on hand.

I even asked him if he put goat cheese in the brownies because i didn't know it wasn't just caramel sauce.

I've never tried fennel with goat cheese that sounds like a fantastic combination, something I need to do soon:)

I also rather cluelessly didn't realize that they didn't export outside NY; I think this is what happens when you've lived in NY for all of your goat - cheese - buying life.»

- a new version of ravioli salad with a cilantro pesto and other tasty bits - a big butter leaf salad with a a few crushed pistachios - goat cheese garlic - rubbed crostini (similar to the one in SNC)- special split yellow peas - a big bowl of lemon - zested toasted pepitas - big bowls of citrus wedges - Mark (my beer - brewing, fantastic brother - in - law) grilled up a platter of lemon chicken skewers, and Wayne did the spicy - lemon tofu version for the vegetarians

You'll need to prepare this the day before making the pizza, to do so, place all of the goat cheese ingredients listed below in a food processor and blend until it is very smooth.

I added a bit too much pepper but still it certainly did not ruin it and I topped my portion with some goat cheese, absolute heaven!

Uh oh... and while I couldn't agree more, I do know he's not as fond of goat cheese as I am.

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

The goat cheese kind of curdled in the sauce and I did have it at a simmer, not a boil.

I don't have pics of the food, but I had lots of figs and goat cheese.

I didn't see the previous post till after but I'm with you a creamy goat cheese would be really good.