Potato Spinach And Goat Cheese Eggrolls With Sundried Tomato Food

POTATO, SPINACH AND GOAT CHEESE EGGROLLS WITH SUNDRIED TOMATO

Steps:

• Cook bacon, reserve 1 Tbls dripppings for dip, use the rest of the drippings to saute potatoes for about 5 minutes. Put potatoes, drained of excess grease, into a bowl. Stir in spinach, red peepper, bacon, onions, goat cheese, Greek Seasoning and salt. Let that cool while you mix together the dip. In a food processor, put the dip ingredients in and pulse, about 2 minutes, until you get a nice creamy mixture. Refrigerate until your ready to use.
• Heat oil to 350. While that is heating take out your wrappers. Take a wrapper, lightly wet the outer edges of wrapper with water so that the wrappers will stick together when rolled, and put 1/2 cup of potato mixture in it and roll according to the directions on the package. Put aside until all the eggrolls are filled. Fry eggrolls for approx 5 minutes or until golden brown. Let them drain and rest on a paper towel until all the eggrolls are cooked. Do not overcrowd eggrolls in the oil. I have a Fry Daddy and it usually fits 4 to 5 at a time. Serve cut on a diagonal with your dip.

FOOLPROOF OPEN-FACED GOAT CHEESE, CHOPPED SPINACH AND SUN-DRIED TOMATO OMELET

Steps:

• Wash and dry the spinach then chop it coarsely.
• Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
• Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
• Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
• Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

POTATO STRATA WITH SPINACH, SAUSAGE AND GOAT CHEESE

Steps:

• Preheat an oven to 350°F.
• Heat a large frying pan over medium heat. Remove the sausage from its casings, and cook the sausage thoroughly, crumbling it into small pieces. Drain the sausage on a paper towel and set aside. Pour off the remaining fat, then add the spinach to the pan and cook until wilted, about 2 minutes. Let cool, then squeeze the spinach so that excess liquid is removed.
• Place the butter in a 2-quart baking dish, and place in the oven to melt.
• In a large bowl, mix together the eggs, 2/3 of the goat cheese, sundried tomatoes, flour, salt and pepper. Add in the diced potatoes, spinach and sausage. Mix to combine.
• Carefully remove the dish with the melted butter from the oven, then pour the egg mixture into the dish. Crumble the remaining goat cheese over the top, then carefully place back in the oven.
• Bake the strata until the eggs are set in the middle, about 50-55 minutes. Let cool for 5 minutes before eating.

GOAT CHEESE GNOCCHI WITH SUNDRIED TOMATO BROWN BUTTER SAUCE

Steps:

• Place a large pot of water over high heat and bring to a boil.
• While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense). Use immediately or freeze if desired.
• Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute). Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.