Posts tagged ‘Goat Cheese’

May 24, 2011

Philly Cheese Steak Sandwich… sort of!

This dish might not rank extremely high on the health scale but I still,I think it was a pretty healthy alternative to a classic sandwich.

You see, the weather has finally been summer like this week-end, so we sort of kicked off summer by firing up the BBQ.

While I don’t eat much beef anymore, there is one thing that I will always enjoy and indulge in once in a while, and that is a nice, big, juicy ribsteak cooked on the BBQ. It’s always been and always will be one of my guilty pleasures.  Seeing that I like my steaks cooked Pittsburgh style (charred on the outside while still raw on the inside), I always have to have the butcher custom cut me a couple of really thick steaks, which, of course, always end up weighing well over a pound.

There was a time when I was able to eat the whole thing, with a side of potato and salad. No more! There is no way I could go through that entire piece of meat, so I always end up with quite a decent chunk of leftover steak to use in such a sandwich.

Not a bad way to use leftover steak, if you ask me! Although it does lack a bit in the veggie department, I admit…

This one was pretty easy to make.

Ingredients for one sandwich

  • 175g  leftover steak
  • 4 mushrooms, sliced and cooked
  • 20g goat cheese, crumbled
  • 20g blue cheese, crumbled
  • 1 tbsp whole grain mustard
  • 1 whole grain sandwich loaf

Instructions

  1. Coat skillet with cooking spray and heat over medium high heat. Cook mushrooms until nice and golden brown, about 5 minutes.
  2. Cut loaf in half lenthtwise and toast lightly in toaster.
  3. Cut the leftover steak in very thin slices.
  4. When bread is ready, spread mustard on bottom half.
  5. Mound steak, top with mushrooms and goat cheese and blue cheese crumbles.
  6. Put in the oven on broil (do not top sandwich just yet, keep top piece on the side) for about 5 minutes, just to soften cheese and heat meat slightly.
  7. Take out of the oven and put top slice in place.

May 18, 2011

Tributerre Inspired Zucchini and Goat Cheese Salad

I got the inspiration for this salad at this cozy little bistro that I sometimes go to with my mom and daughter. The food that they serve is quite healthy and they have a rather wide selection of very interesting and unique pizzas, sandwiches and salads.

They serve a lot of organic food and they have quite a few options that are vegetarian and vegan friendly. Also, they regularly hold special events for which their chef (who happens to have the voice of an angel) will create elaborate menus that are specifically tailored to fit the occasion (although judging by the amount of butter and Parmesan cheese that go in that spinach & ricotta ravioli, I think I’d better stick with the regular menu, however amazingly good this may look!)

Back to the salad… My daughter and I were at the bistro last Friday for “La Fête au Village”, a phenomenal performance by true African artists who danced, sang, played music (A-M-A-Z-I-N-G percussions) and told stories while we were eating and drinking our hearts content.

I chose to have a light grilled vegetable and pesto panino and shared a beautiful warm goat cheese and zucchini salad with my daughter. It was absolutely delicious and I immediately decided that I would try to replicate it at home, while making a few minor modifications. I didn’t wait too long either, for this already happened tonight!

Now my daughter will be soooo jealous when she sees those pictures. She happens to be pretty passionate about zucchinis. And I am extremely sorry to report, my dear sweet daughter, that this salad I just made was heavenly good, even more so than the one we had at the Tributerre the other night! (sorry Davide, yours was really good too, you know!)

It was unbelievably tasty, fresh and light, yet incredibly satisfying and filling, probably because of the chickpeas. This one WILL definitely become a regular for me. I want to eat that again tomorrow, and the day after…

Seriously, if I was served a salad that good at a restaurant, I would kiss thank the chef personally!

Oh, and Tasha, next time you are here, I will make you one, I promise! Or, maybe I could make one when I come visit this week-end?     


 

Ingredients
(Serves 1)

  • 1 zucchini, sliced paper thin, lengthwise
  • 10 kalamata olives, roughly chopped
  •  ½ cup chickpeas, cooked and cooled (or canned)
  • 20g goat cheese, crumbled
  • A handful of mesclun
  • 1 slice of whole wheat bread, toasted and cut into 5 strips

Dressing

  • ½ tsp olive oil
  • ½ tsp white wine vinegar
  • ½ tsp fleurs d’ail
  • ½ tsp capers
  • ¼ tsp dried oregano
  • 1/8 tsp salt
  • Pinch pepper
  • Squeeze lemon juice

Instructions

  1. Add all the ingredients of the dressing to a medium mixing bowl and whisk with a fork until combined. Add zucchini and stir delicately until all the slices are evenly coated.
  2. Lay the mesclun on the perimeter of your serving plate and mound zucchini in the center.
  3. Sprinkle chickpeas, kalamata olives and goat cheese crumbles. Place your toast strips around the salad and serve immediately.

May 15, 2011

Chicken, Goat Cheeses and Roasted Bell Pepper Pizza

I finally got to have that pizza I’d been dreaming about for weeks! I was about time, too. I had been craving it big time since Easter… You see, we had this huge cheese platter on that day day and of course, there was a lot of leftover, and I was lucky enough to get my hands on some of the best stuff that was in there. In the lot was a very decent size piece of Paillot de Chèvre and when I took it, I knew precisely what I was going to use it for. THIS VERY PIZZA!! Well, minus the roasted bell peppers, I actually got that inspiration only a few hours before I made the actual pizza. I didn’t really want any tomato sauce on it (for some reason, you might have noticed that I am not a big fan of tomato sauce on pizza…) so I decided to make a quick sauce out of half a roasted red bell pepper. What a great decision that was. The flavour combination worked perfectly.

This one might have been a little labour intensive, but very well worth it. The good thing is, I had some dough in the freezer from last time, and it passed the freezer test with flying colours! That’s one less thing I had to worry about. All I had to do was take the dough out of the freezer 2 days prior and take it out of the fridge 2 hours before I was ready to use it. It was FANTASTIC. Just as good as the first time… I am in love with that dough, I tell you. This is now my official pizza dough recipe.

The toppings were a little time consuming… I had to cook the chicken and mushrooms ahead of time, as well as roast the bell pepper, but it didn’t take all that long. Plus, making pizza I find is so much fun, the entire family gets involved, and everyone gets to top their pizza with whatever ingredients their heart desire (if you happen to have them on hand, of course!)

I’m already looking forward to the next pizza night. I’ll let you guys in on a little secret: I still have one dough ball in my freezer! That means I can have pizza anytime I want, even on a weeknight!!! I know, I know… that dough might very well be ready, but it still has to thaw!

Allright then, anytime I want that is at least 2 days away…

All I need is an inspiration!

DOUGH

¼ Whole wheat pizza crust recipe

SAUCE

  • ½ roasted red bell pepper
  • 1 garlic clove
  • 6 kalamata olives
  • Splash white wine vinegar
  • Splash olive oil
  • Pinch salt & pepper

TOPPINGS

  • 150g sliced mushrooms (cooked)
  • 100g low fat mozzarella cheese, grated
  • 120g chicken breast meat, in chunks (cooked)
  • ½ roasted red bell pepper, sliced
  • 6 kalamata olives, roughly chopped
  • 2 tbsp sundried tomatoes, chopped

ADD-ONS (AFTER PIZZA IS OUT OF THE OVEN)

INSTRUCTIONS

  • Preheat oven to 500F.
  • Roast bell pepper over an open flame until skin is good and charred. Transfer roasted pepper to a covered container or closed plastic bag. Let stand for about 5 minutes. Remove skin, cut pepper in half and discard seeds and stem.
  • Put half the pepper in a food processor (magic bullet type) with kalamata olives, garlic clove, splash vinegar, splash olive oil and salt and pepper to taste. Puree until smooth.
  • Cook mushrooms (use salt and pepper to taste) in a large skillet over high heat until nice and golden. Set aside.
  • In same skillet, cook chicken pieces (sprinkle with salt, pepper, thyme and oregano to taste) until nice and golden on all sides, about 5 minutes.
  • Roll dough into 10-12 inch disc and lay on a baking sheet. Spread roasted bell pepper sauce.
  • Top with cooked mushrooms, mozzarella cheese, cooked chicken, roasted pepper slices, kalamata olives and chopped sundried tomatoes.
  • Bake in the oven for about 10 minutes, until cheese is melted and starts to colour on the edge.
  • As soon as your pizza comes out of the oven, add your goat cheese slices and raw goat cheese crumbles and sprinkle arugula leaves.