I purchased some Chevre a little while ago at a local farmers market.
It was very good but not inexpensive. I used some of it in a recipe
involving figs and crostinis, but I still have a lot left and no more figs
or crostinis. I want to use it before it goes bad, but I am very short on
both time and money right now. I want to find a way to use it that doesn't
require me purchasing a lot of ingredients I don't already have (my pantry
is stocked with most staples but I am pretty short on perishables), and I
don't have time for time-consuming recipes. I'm open to any suggestions.

"Adam Schwartz" > wrote in message
news:Vswpb.97100$e01.333940@attbi_s02...
> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that
doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.

SALAD

WATERCRESS CHEVRE SALAD
6 bunches watercress
8 slices bacon
5 oz. Chevre cheese
1/2 c. walnuts
1/2 tsp. Dijon mustard
1/4 c. red wine vinegar
3/4 c. olive oil, virgin
Salt and pepper to taste

Wash and remove stems from watercress; drain. Cook bacon until crisp. Let
cool and dice. Trim rind from Chevre cheese (available at cheese or
specialty shops) and dice cheese into small pieces. Combine Dijon mustard
and vinegar and slowly whisk in olive oil. Season with salt and pepper.
Toss all ingredients in a large salad bowl and serve on chilled salad
plates. Serves: 6. (Prep and Cooking Time: 15 minutes)

PASTA

FETTUCCINE WITH CHICKEN AND MUSHROOMS

4 oz. shiitake or other mushrooms, trimmed
1 clove garlic, peeled and crushed
1/4 c. chopped green onions
1/4 c. butter or margarine
2 boneless chicken breast halves
1/4 tsp. salt
Fresh ground pepper
1/2 c. white wine
1/4 c. chicken broth
4 oz. chevre or other unflavored goat cheese, crumbled
Cooked fettuccine

Remove stems from mushrooms and chop; slice caps. Cook mushrooms stems
with garlic and onions in butter in large skillet 5 minutes. Cut chicken
into 1/4-inch slices. Add with sliced mushroom caps to skillet. Cook 5
minutes, stirring frequently. Season with salt and pepper. Add wine and
chicken broth; heat to simmering. Add cheese, stirring to melt. Simmer 2-3
minutes. Serve on fettuccine. Makes 4-5 servings.

VEGETABLES

CAULIFLOWER AU GRATIN
1 head cauliflower, trimmed and cut into florets
2 tbsp. butter
2 tbsp. unbleached flour
1 c. milk
1 c. sour cream, thinned a bit
2 oz. chevre, crumbled (1/3-1/2 cup)
1/4 c. snipped fresh chives
Pinch salt
Pinch pepper

Preheat oven to 350 degrees. Lightly butter a 12 inch gratin or shallow
baking dish. Bring a large pot of water to a boil, and add cauliflower.
Simmer until fork-tender. Drain and set aside. Melt butter in small
saucepan, and whisk in flour. Stir until it forms a paste. Gradually add
milk, stirring until smooth over low heat, stirring until thick. Stir in
remaining ingredients and remove from heat. Arrange cauliflower in the dish
and pour sauce over it. Bake until bubbling and golden, for 40 minutes.
Serves 6.


Dimitri

On Mon, 03 Nov 2003 17:43:17 GMT, "Adam Schwartz"
> wrote:

> I purchased some Chevre a little while ago at a local farmers market.
>It was very good but not inexpensive. I used some of it in a recipe
>involving figs and crostinis, but I still have a lot left and no more figs
>or crostinis. I want to use it before it goes bad, but I am very short on
>both time and money right now. I want to find a way to use it that doesn't
>require me purchasing a lot of ingredients I don't already have (my pantry
>is stocked with most staples but I am pretty short on perishables), and I
>don't have time for time-consuming recipes. I'm open to any suggestions.
>

A simple cheese course of nice fruit (anything in season where you
are - apples, grapes, pears) & a loaf of fresh, crusty bread is all
you need. Wine of your choice, if you want to get fancier.

boron

Three words:
Marinated Goat Cheese!
http://www.books-for-cooks.com/recip...ppetizers.html


"Adam Schwartz" > wrote in message
news:Vswpb.97100$e01.333940@attbi_s02...
> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that
doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.
>
>

Adam Schwartz > wrote:

> I'm open to any suggestions.

Turn up broiler. Put pieces of chevre in nice baking dish. Pour olive
oil on top, add some sun dried tomatoes (rehydrated, not those lumps of
tomato leather) sliced, some sliced basil (can be left out, if nec.) and
broil til bubbling (but not cheese melting!). Scoop out with crusty
bread and some nice wine.

God. I miss dairy and tomatoes.
--
'Tis Herself

"Adam Schwartz" > wrote in message
news:Vswpb.97100$e01.333940@attbi_s02...
> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that
doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.
>
>


Trade it in on a Ford ;-O

Jack Edsel

Adam Schwartz wrote:

> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.
>
>


Try it in an omelet with some fresh chives or basil. Or dot it over a
bowl of pasta with some olive oil, a touch of fresh garlic, and a good
grind of black pepper. Or, if you have some phyllo sheets on hand, you
could make a strudel with Chevre and some sauteed vegetables.

This being the end of the garden season for us northeasterners, I
collect all the chives from the garden, wash and clean 'em, chop 'em
into 1/3-inch pieces, and freeze in a tightly rolled ziploc baggie.
They're almost as good as fresh, and always at hand for omelets or for
trimming a dish that needs a dash of green. It's too bad basil doesn't
work that way.

Cheers!

Peg

"Adam Schwartz" > wrote in message
news:Vswpb.97100$e01.333940@attbi_s02...
> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that
doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.
>
>

It's great in omelets and even better if you include some caramelized
onions.


--
Peter Aitken

Remove the crap from my email address before using.

Dans un moment de folie, "Adam Schwartz" >
écrivit:

> I purchased some Chevre a little while ago at a local farmers
> market.

In most places you "trait" your "chèvre" and take it to graze on the
"alpage". But seeing as you're not talking about an actual goat,
here's a recipe you can use "fromage de lait de chèvre" in. I got it
by trying to reproduce something the local restaurateur serves which
my wife likes. It was very easy once I figured out the bit with the
muffin pan.

More or less Bob's crusted mashed potatoes with goat's milk cheese

Peel and boil some potatoes

NOTE: I boiled five medium the first time but there's really no fixed
amount.

Mash, with a spot of milk and season to taste

NOTE: Thereslting mixture must be malleable but not too soft.

Fill a muffin hole in a muffin tin to the edge with mashed potato.
Make a hole in the centre, fill the hole with goat's milk cheese (I
put in about a tablespoon per ball).

Cover with more mashed potato, let sit a few minutes.
Remove gingerly from muffin tin.
Sauté in light sprinkling of olive oil until browned on at least two
sides.

Serve with main course and a salad.

NOTES: The first time I made this, I found I had not quite seasoned
the potatoes enough for my taste. A bit more pepper would have done
the trick. I made seven potato "balls" (it was a non-stick muffin
pan my wife favours). We ate two, kept two in the fridge of a few
days and I froze the other three and ate them a week later.

--

Il faudrait que tout le monde réclame
Auprès des autorités
Une loi contre toute notre indifférence
Que personne ne soit oublié.

Carla Bruni, «Tout le monde»

On Mon, 03 Nov 2003 17:43:17 GMT, "Adam Schwartz"
> wrote:

> I purchased some Chevre a little while ago at a local farmers market.
>It was very good but not inexpensive. I used some of it in a recipe
>involving figs and crostinis, but I still have a lot left and no more figs
>or crostinis. I want to use it before it goes bad, but I am very short on
>both time and money right now. I want to find a way to use it that doesn't
>require me purchasing a lot of ingredients I don't already have (my pantry
>is stocked with most staples but I am pretty short on perishables), and I
>don't have time for time-consuming recipes. I'm open to any suggestions.
>
Get some nice crackers and a bottle of wine. If you can find some good
strawberries at this time of year get those. Otherwise just eat the
cheese on the crackers between sips of wine. With you SO, of course.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

Adam Schwartz wrote:
>
> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.

A nice Czech lady I know slices the chevre into thick rounds and fries
them in a little very hot butter. The slices are placed on really good
rye bread and garnished with some salad greens.
Very tasty and quick first course.

Slice the top off of a head of garlic, drizzle it with olive oil, wrap
in foil, and roast at 350 degrees until very soft. Unwrap garlic, put
a thick slice of chevre on top, and bake or broil until cheese is
goey. Squeeze out garlic cloves with the chevre and spread on a good
crusty baguette. Heaven! Especially good alongside a bean soup.

--Erica

"Adam Schwartz" > wrote in message news:<Vswpb.97100$e01.333940@attbi_s02>...
> I purchased some Chevre a little while ago at a local farmers market.
> It was very good but not inexpensive. I used some of it in a recipe
> involving figs and crostinis, but I still have a lot left and no more figs
> or crostinis. I want to use it before it goes bad, but I am very short on
> both time and money right now. I want to find a way to use it that doesn't
> require me purchasing a lot of ingredients I don't already have (my pantry
> is stocked with most staples but I am pretty short on perishables), and I
> don't have time for time-consuming recipes. I'm open to any suggestions.

"Adam Schwartz" > wrote in message
news:Vswpb.97100$e01.333940@attbi_s02...

> I purchased some Chevre a little while ago at a local
> farmers market. It was very good but not inexpensive.
> I used some of it in a recipe involving figs and crostinis,
> but I still have a lot left and no more figs or crostinis.
> I want to use it before it goes bad, but I am very short
> on both time and money right now. I want to find a way
> to use it that doesn't require me purchasing a lot of ingredients
> I don't already have (my pantry is stocked with most staples
> but I am pretty short on perishables), and I don't have time
> for time-consuming recipes. I'm open to any suggestions.

Chevre is lovely spread on some crusty bread and drizzled with a bit
of honey. It's also quite nice sliced, wrapped with bacon, drizzled
with herb oil (or simply sprinkled with fresh herbs of your choice)
and baked at a fairly high temperature until the bacon's cooked (don't
cook it too long or the cheese will melt away completely), and served
on toast with a salad of escarole or curly endive (or other slightly
bitter green of your choice) lightly dressed with a lemon vinaigrette
on the side.

File these under "vices my husband has introduced me to."
-j

"Jack Schidt®" > wrote in message
news
>
> Trade it in on a Ford ;-O
>
> Jack Edsel

<giggle>

Charlie