Tag Archives: Goat cheese

Fig, peach, & carmelized onion pizza

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Hey nerds, guess who’s got two thumbs, speaks limited French, and hasn’t overeaten once today? This moi. We’re about to change that. (thanks, Liz Lemon!)

If shaved asparagus pizza was my spring/early summer pizza, then this recipe is my late summer/early fall pizza: Fig, peach, and caramelized onion. This pizza would make a great appetizer or flat bread if you are entertaining and can get your hands on some fresh figs and the last late summer peaches (I bet pears would work too!).

I just can’t seem to get enough figs, so fall must officially be here. Someone bring me some butternut squash soup and a pumpkin spice latte, stat! Now, where is my cuddly sweater and tall Frye boots? Oh yeah, I don’t own any. Guess I’ll just have to double up on pumpkin spice lattes to stay excited about fall.

Fig, peach, and caramelized onion pizza, makes one pizza (serves about 2, depending on how thick your crust is!)
3-4 fresh figs
1 small peach
1/2 small red onion
1 cup goat cheese crumbles (other cheeses will work well – ricotta would be great!)
2 T fresh thyme
pizza crust or pizza dough (I usually use trader joe’s dough, but this was on sale at Whole Foods, so I rolled with it)
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2 T olive oil
1-2 T honey (optional)

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Let’s do this:
Prep: Preheat oven according to your pizza crust instructions (400 degrees for me). Cut up your onion into strips. Get 1 T of your olive oil heating in a pan and add the onions to carmelize them. While your onions are cooking, chop up your thyme. Slice the peach and figs into thin slices and set aside.
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Roll out your dough and brush on the remaining 1 T olive oil all the way to the crust.

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Add the caramelized onions, cheese, fig and peach slices, and sprinkle the thyme over the top.

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Cook according to your pizza dough directions. It took my pizza about 12 minutes to cook. Then I turned the oven on broil and carmelized the peaches and figs for about a minute.

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Remove from the oven and drizzle with a little honey. Enjoy with the last little bit of summer sunshine (sadness).

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Goat cheese, fig, almond butter & pear sandwiches

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This past weekend was a long girls weekend in (where else) Birmingham, Michigan, which is quite adorable, made more so by the fact that my friend Ali lives there. My friend Ling and I had the idea that we’d take the train there, which is always more exotic and romantic in theory than in practice (we should have learned this lesson from Carrie & Samantha I guess). So despite the fact the rest of our train company was less than savory, we kept it classy by packing a picnic so we didn’t have to eat in the dining car. We might have starved otherwise, since the dining car only offers Pringles and Diet Pepsi and only takes cash.

Witness: the classiest of sandwiches. Pack this in your chicest hat box and board the train with your nose in the air, a-la Carrie Bradshaw.

Goat cheese, fig, almond butter, & pear sandwiches, adapted from Pastoral’s Nutty Fig sandwich. Makes one train sandwich; double this recipe if you have a partner in crime.

-2 slices of wheat bread (I used Trader Joe’s sprouted wheat bread)
-1 small pear (The inspiration sandwich actually used apples, which are delicious, but a less bite-able for a sandwich. The whole apple slice came out in every bite and I had to keep putting my sandwich back together.  A ripe pear works much better.)
-1 T goat cheese
-2 T fig jam (I used Trader Joe’s but Whole Foods also carries an amazing fig jam)
-1 T almond butter

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Spread your almond butter on one slice of bread and your goat cheese on the other.

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Slice up your pear very thinly.

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Spread your fig jam on one side and layer your pears on the other.

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Put the sides together, slice on the diagonal, and pack up for your trip! Don’t forget a little dark chocolate for the ride!

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Grilled summer veggie tacos

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Today I did something I’ve always wanted to do.

I had the day off, and I went for a long run on the lake with friends (yes, I made them all get up before they had to go to work and run with me – I’m a great friend like that). When it was over, I was hot and disgusting. So I jumped in the lake. It was glorious.

I can’t tell you how many times I’ve wanted to jump in the lake during a run, but somehow the opportunity never presented itself. Now, am I past the threshold at which one can bare her midriff in sports bra and shorts and jump in the lake? Most definitely. But I wasn’t about to get my tank top wet too, and the only person watching was an octogenarian who thankfully judged me in silence. Afterwards, I went to Starbucks and ordered a huge iced tea with seaweed in my hair. Even less romantic was the soggy bus ride home. But by then I had snacks so I didn’t care.

When I got home, my dear neighbor promptly told me about the seaweed, because she’s one of those people who is always like “well, I wouldn’t want you walking around like that!”. Which, don’t get me wrong, I appreciate most of the time (e.g. spinach in teeth before a big meeting). But when I’m about to walk in my house, I say just let me go on with my bad self, even if I look like the little mermaid.

Anyway, I think this ridiculous story is a vessel for this recipe, which I polished off the other night. If you have some summer veggies to get rid of, I highly recommend:

Grilled summer veggie tacos, serves 2 with leftovers

Go get:
-2 ears of corn
-cherry tomatoes (I used about a dozen, but that’s because the Huz still hasn’t realized that tomatoes are the best things ever. Not sure what’s taking so long)
-1 bunch slim asparagus
-1/4 cup goat cheese crumbles
-corn tortillas
-balsamic vinaigrette dressing (I made my own, see recipe below)
-Olive oil for cooking veggies

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Let’s do this:
Prep the veggies by cutting the corn off the cobs, slicing your tomatoes in half, and trimming the asparagus.

Start up your grill and heat it to medium. Spray the veggies with olive oil and put them in your grill pan (you can also use tin foil if you don’t have a grill pan). Here the veggies are on the grill:

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Once the veggies are cooked and charred a little, remove them from the heat and turn the burners off. Throw your tortillas on the grill to warm while the veggies cool a little.

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Remove the tortillas from the grill and arrange the veggies in the tortillas. Top with goat cheese crumbles and balsamic vinaigrette. Enjoy!

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Lazy girl’s balsamic:
-1/4 cup balsamic vinegar
-1/4 cup olive oil
-1 garlic clove, minced
-1 t maple syrup
-1/4 t salt
1/4 t pepper

Combine all the ingredients in a small bowl and whisk until combined.

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Summer salads: Beet, goat cheese, & caramelized onion

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Happy birthday, America! You look good for 235.

Speaking of America, the most famous man in America, our boy Barack, invited me to dinner. Unfortunately, we have plans so I had to be all “Sorry, B. Hit me up next time you’re in town.” Wait, you guys got that invite too? Its a fundraiser? Shooooot.

Well, Barack wouldn’t have liked this dinner anyway. Do you know he hates beets? I have no idea how I know that, but it’s true.

Beet, goat cheese, & caramelized onion salad, serves 2-3

Go get:
-Lettuce (we had green/red leaf from our CSA)
-Beets (also from our CSA but if you are in a rush, just buy the precooked ones at Trader Joe’s or Whole Foods)
-Goat cheese log
-Onions (again, some green ones from our CSA)
-1 T sliced almonds
-1 T bread crumbs
-1 T + 2 T olive oil
-Fresh herbs, I used basil, rosemary, and parsley
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For the dressing:
-Honey (I’m currently obsessed with the Tupelo honey from Savannah Bee Company, partly because it’s amazing and partly because it’s a song about Ruby)
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-Balsamic vinegar
-Olive oil

Let’s do this:
Slice your beets. Mine were babies so I just cut them into halves or quarters. Spray with olive oil, or toss them with olive oil in a bowl. I have an aversion to the oven right now, so I grilled them in our grill pan, but you can roast them in the oven too.

While your beets are cooking, slice up your onion and add to a pan with 1 tablespoon of olive oil. Stir occasionally until onions start to caramelize.

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Toss the herbs in the food processor until they are little bitties.
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Throw in the almonds and bread crumbs and give ’em a whirl until they look like this:
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Divide goat cheese into thirds and press into the herb/bread crumb mixture:
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Get 2 tablespoons olive oil heating in a pan. Wait until the oil is good and hot to lay the goat cheese croquettes (fancy!!!! DR thinks it’s French now) into the pan. Let them cook for about 3 minutes before you flip them over veeeeery carefully. This is either fun or frustrating, depending on your general luck that day.
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Top your lettuce with the onions, beets, and goat cheese. Drizzle some honey over your goat cheese, and drizzle the balsamic and olive oil over your greens. Since we’re French now, we’ll insert the two French words we know: Bon appetit!
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Incredible edibles

Super-lucky-girl alert: the huz’s coworker has chickens and brought us some eggs!!! I freaked out when I saw them. They. are. adorable.
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Natch, I had to make something special with them. This started out as a frittata. But really, who has the time? It turned into an omelet-foldover-frittata-thingy.

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I threw together:
1/4 c black beans
~1 T fresh cilantro
1/4 c goat cheese crumbles (really, any cheese will work!)
~10 cherry tomatoes, sliced in half
1/4 of an avocado
1/4 c of corn (from the cob)
3 eggs (note these are a little smaller than large eggs from the grosh’)

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Confession: I don’t really know how to make an omelet (heck, I didn’t even know how to spell it right!). I just cracked the eggs in a bowl and stirred them, then sprayed some nonstick spray in a small pan and threw the eggs in until the bottom was cooked. Then I flipped it and threw the remaining ingredients on top, cooked the eggs a little longer and folded it over.

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I feel sorry for you if this wasn’t your breakfast this morning. Maybe you should come over tomorrow morning?

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