CREAMY ARUGULA AND LETTUCE SOUP WITH GOAT CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Garnish: 2 1/2 ounces goat cheese, sliced
- In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
- *Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.
- Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
GOAT CHEESE LETTUCE CUPS
The slight, peppery bite of a radish goes surprisingly well with the crunch of a juicy apple. Bring the two together in a light, lemony dressing, and sprinkle with goat cheese. -Tom Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, combine radishes and apple. In another bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Add to radish mixture; toss to coat. Just before serving, place radish mixture in lettuce leaves; top with cheese.
Nutrition Facts : Calories 183 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 314mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
GREEK SALAD WITH GOAT CHEESE
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try. The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
Provided by Florence Fabricant
Categories salads and dressings
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
- Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
- Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
- Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 3 grams
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GOAT CHEESE PHYLLO CUPS APPETIZERS - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (8)Calories 61 per servingCategory Appetizer, Starter
- Preheat oven to 350F. Line a rimmed sheet pan with parchment paper for easy clean up. Remove phyllo cups from their packaging and place on prepared sheet pan.
- Fill each shell: Place 1 teaspoon of goat cheese in the button of the phyllo cup. Very gently press the goat cheese down into the cup.Sprinkle 1/16 teaspoon of the thyme leaves over the goat cheese.Sprinkle ½ teaspoon of the walnuts on top of the thyme.Place a ½ teaspoon of the preserves over the walnuts.Sprinkle sugar (I used 1/8 teaspoon) directly over the preserves.
- Bake the prepared cups for 10-12 minutes, or until cups are golden and crisp. Remove from oven and allow the cups to cool on the pan for 2-3 minutes.
- Serve: Transfer phyllo cups to serving platter. Garnished with a drizzle of honey and more fresh thyme if desired. Enjoy!
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