Category: Meatless

Pumpkin Seed Crusted Goat Cheese, Fall Salad

Pumpkin Seed Crusted Goat Cheese
Roasted Beets
Green Salad with Pepitas and Walnuts
Pumpkin Seed Oil Balsamic Vinaigrette

Roasted/salted pepitas (pumpkin seeds) are ground in a food processor then mixed with panko breadcrumbs.

A peppered goat cheese medallion is dipped in egg then coated with the pumpkin seed breadcrumb mixture.

The medallion is fried in peanut oil until golden, then transferred to a paper towel while the salad is composed. Sprinkle the hot medallion with a little sea salt.

Combine equal amounts of pumpkin seed oil and walnut oil with balsamic vinegar, Dijon mustard and salt & pepper for the dressing. Toss with mixed greens, roasted pepitas, walnuts, then serve with roasted beets. 
Another tasty salad using this walnut oil can be found here. This pumpkin seed oil is from the Styrian region of Austria. I seem to be on an Austrian kick lately, first with my new favorite wine,  Grüner Veltliner and now this oil. And if you visit Merisi’s blog, I’m sure you will fall in love with Austria too. 

I am submitting this dish to Lore of Culinarty blog for her Original Recipes ongoing event. I’ve made Chèvre Chaud many times but never used pumpkin seed as a coating. Very happy with the result. 
Have you tried pumpkin seed oil? I just recently found it at the market and would be interested to hear how you are using it. A terrific product for Fall, I’m excited to experiment. La Tourangelle’s website has a recipe using pumpkin seed oil with salmon sashimi. Hmmm…

Mushroom Egg Foo Young with Gravy

mushroom egg foo young

Mushroom Egg Foo Young
UPDATE:
A newer recipe for Egg Foo Young is now posted here.
 
I grew up in Chicago.
Every Sunday we would have Chinese take-out for dinner.
As a kid, one of my favorite dishes was the mysterious egg foo young.
Back then, the only ingredient that I knew it contained for sure, was egg.

Blend 4 eggs with 2 T. flour, then add a finely chopped shallot, a couple sliced scallions, chopped parsley, salt and pepper.

Add about a cup each of chopped bean sprouts and cooked brown mushrooms.

Heat vegetable oil in an omelette pan then ladle in half of the egg mixture. This recipe makes 2.  Cook over medium high heat until the bottom browns. Finish cooking the top side under the broiler.

Meanwhile prepare the gravy by making a light brown roux with 2 T. each vegetable oil and flour. Slowly add a cup of beef (or vegetable) stock, finish with a splash of dry sherry, salt and pepper to taste.

Place a serving platter on the pan and flip the egg foo young over onto the platter.
Top with gravy and garnish with scallions and parsley.
Egg Foo Young, demystified and delicious.
Do you remember an exotic dish from your childhood?
 
UPDATE:
A newer recipe for Egg Foo Young is now posted here.

Artichoke & Cambozola Quiche

If Camembert and Gorgonzola are among your faves you will love this Cheese Marriage Made in Heaven.

Cambozola is a German triple cream cow’s milk cheese reminiscent of French Camembert inoculated with the same blue mold used to make Italian Gorgonzola.

For the Quiche: The pie crust is pressed into the Le Creuset pan. Most of the rind is removed from the cheese and it is roughly sliced.

Frozen artichoke hearts are cooked, drained, cooled, and seasoned with sea salt and fresh ground pepper.

Place artichokes atop the cheese. Add the custard. Go here for my basic quiche custard recipe. Bake at 350 for about an hour maybe 1 and 1/4 hour.

The cheese melts thoughout the quiche, so the flavor is in every bite just like the Brie, Toasted Almond & Herb Quiche.

Didn’t get enough of that delicious Cambozola? Try a green salad, tossed with walnuts, baby heirloom tomatoes, and roasted walnut vinaigrette with warm Cambozola on toasted multi-grain baguette.

Mascarpone Sorbet

There are some fabulous recipes for Mascarpone Sorbet out there, Thomas Keller’s comes to mind. This is not that. You don’t need an ice cream maker or any special skills for that matter. Just for fun, you might want to check out this post on his recipe.

Then compare this one: Soften a pint of lemon sorbet on the counter. Put that in a food processor with 6 oz. of mascarpone cheese. Blend. Spoon into pretty serving cups or ramekins and refreeze. Defrost slightly before serving for optimum complex, creamy, tangy flavor.
Can you envision endless possibilities for a garnish? Strawberry slices, mint leaves, lemon wheel, maraschino cherry, a dollop of chutney, candied flower petals…Keller serves his with rhubarb confit and candied fennel.
My recipe technique is so embarrassingly simple, that I am reluctant to share it with my guests. But I’m happy share it with you.

English Fruits For Cheese

I am fascinated by food pairings. This fabulous pairing is a Danish Blue Cheese with an English Lime & Chilli Fruit Puree on toasted Italian Ciabatta.


The cheese is triple-cream, soft blue-veined Castello Blue. It has a Brie-like texture, a taste that is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms.

The fruit puree is by The Fine Cheese Co. in Bath, England. This is Lime & Chilli puree, which they make specifically for blue cheeses. Ingredients: bramley apples, cane sugar, lime juice and fresh chiles.

They also have the classic Quince to pair with Spanish Manchego, as well as a Gooseberry puree to pair with aged Gouda. And I love this – they make a cheese wedding cake (not cheesecake!) a tiered cake of cheese with fruits and nuts!