Posts tagged ‘goat cheese’

January 27, 2012

cottage cheese spirals

Well I guess my luck leek soup wasn’t that lucky after all, because my sweet little girl has come down with this crappie bug going around, and so tonight when she requested mac and cheese, I couldn’t say no… especially after torturing her all day with oregano oil, and other cold fighting witchery.

There must be something in my DNA which I unknowingly passed down to her,  that has a deep routed LOVE for carbs covered in melted cheesy sauce. I must admit it’s hard for me to say to this request ever, as I am just about always up for mac ‘n cheese. HOWEVER over the years I have come to adjust my mom’s golden gratin recipe full of butter and cream to my homestead healthy versions.. often using gluten free pastas and flours, lots of veggies (sometimes even pureed and hidden all together), I have even made a few delicious vegan versions.

It’s funny as I was enjoying this dish I did a quick surf through all the recipes I have posted which resemble these mac ‘n cheese spin offs… here are 8 of the ones I have loved before.









As for tonight’s meal I used this lovely organic cottage cheese made fairly locally, along with a dollop of cream cheese and a smudge of butter, no flour and no gluten. I actually used a new organic spiral noodle that is corn and rice… it took forever to cook and yielded the standard rice noodle snot water, but they were pretty good! And this simple cheese sauce was way easier to throw together than the aforementioned moms roux recipe.

While cooking your favourite gluten free pasta get a frying pan going for the sauce.

Using a small pad of butter brown 2 garlic cloves chopped up fine

season with:


fresh grated nutmeg (a good pinch)

once the garlic starts to brown add and stir in 3 tbsp organic cream cheese

along with a splash of whole farm fresh milk

toss in a handful of chopped parsley

stir gently

then add 1 cup of nice cottage cheese (the beautiful organic stuff I used was closer to ricotta than standard cottage cheese)

add a dollop of nice grainy mustard

and grate a wee amount of parm into the suace

strain pasta and reserve about 2 tbsp of gloopy water, toss the lot (pasta, sauce and gloopy water) and serve!

mmm comfort food for a cold!

November 7, 2011

cheese making 101

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I was really thrilled to go and make feta cheese with my back road buddy and goat herder / milk maid extrodonare.  The process was pretty straight forward and involved lots of sterilizing and waiting around.. luckily we had wine and lots to gab about while we were waiting for the cheese to do it’s thing.

I have made paneer and lemon / vinegar cheeses in past with some success but I had never used rennet or attempted a hard cheese before last week, and I think these feta’s are just darling, and darn tasty.

We used 6 L of goat milk courtesy of miss daisy the lovely white Nubian goat you see above. We warmed the milk then added culture, then rennet and cold water, then I giggled like a little boy as my friend showed me how to “cut the cheese”, she was a pro at it ;). There was a lot of stirring in gentle figure 8’s (the same way I stir my risotto) then we portioned the beautiful curds which magically appeared into little baskets and flipped them often to allow them to drain and set. Her chooks got the whey and we were left with 4 lovely rounds (about 1.2 kg of feta cheese). After a night of draining she made a salt water brine, and the rounds have been steeping in that salty bath for a week. I just cut into my wheel as I shot this final picture and am enjoying a big ‘ol slice right now! YUM.

Having goats is soooooooooo on my future agenda, seeing as I moved to the country to have goats and make cheese. I feel one tiny step closer to realizing that dream after my first feta lesson. And I am so grateful that their are so many charming goat keepers close by, all to eager to share some goat husbandry wisdom with me! I see feta recipes in my future… stay tuned.

September 4, 2011

roasted beets on wilted greens

Nothing beats beets fresh from the earth, except fresh beets from the earth oven roasted and served on bed of wilted lemon garlic beets greens, kale and chard, topped with fresh goat feta and toasted pumpkin seeds, drizzled with hemp oil and kissed with maple syrup. * have I got your attention yet?

This all sounds like a lot of effort, but the dish comes together remarkably quickly and makes for a hearty weekday meal, or a stunning side.

I am sure I have confessed this before but I should reiterate that  beets are fairly new to my culinary world, and after a pink pee back as a child I avoided them like the plague. Three years ago I was on a wine tour in the Okanagan valley and was served a warm beet and goat cheese salad perfectly paired with a crisp glass of Quale’s Gate Riesling, and after that there was no looking back… I adored beets.. and the pink pee well now it’s just a reminder of my how I enjoyed my newest favorite veg.

Start by quartering

6 medium (ish) beets, tossed in:

a drizzle of hemp oil & olive oil, sea salt, pepper and a sprinkle of garlic granules.

roast them at 350 until fork tender (about 25 minutes)

During the last 10 minutes of the beet roasting, start chopping your greens:

all the beet greens

6 leaves of kale

6 leaves of chard

In a a deep cast iron pan quickly brown in olive oil:

1 small yellow onion finely diced

2 garlic cloves minced

once golden toss in all your greens and rapidly satay for about 3 minutes

season with

a good squeeze of lemon juice

drizzle of hemp oil


finish this super fast fry with a little dollop of maple syrup

remove from heat and plate the greens, topped with warm roasted beets and

1/2 cup crumbled goat feta

1/2 cup of toasted pumpkin seeds (seasoned with chili garlic sea salt and pepper)