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June 2010 Dear Culinary Friends,
Summer in Sonoma – few things conjure more pleasant thoughts and images! Okay … perhaps summer in Provence or summer in Tuscany would compete. Farmer’s Markets are the place to be wherever you are this time of year. Berries are in abundance and markets are the place to buy the local, delicate, full flavored varieties.
Enjoy! Laura Chenel Goat Cheesecake This is a very simple to make, classic style cheesecake that highlights our fresh cheese. Serving it up for with seasonal strawberries and blueberries makes a perfect Red, White and Blue dessert for the Fourth of July!
Crust 1 cup walnut halves, toasted in a 350 degree oven, cooled completely 1 cup graham cracker crumbs 2 tablespoons brown sugar ½ stick (4 tablespoons) unsalted butter, melted Preheat oven to 350 degrees. Process walnuts, cracker crumbs and sugar in a food processor until fine Transfer to bowl and blend in butter Press crumbs into a 9 inch springform pan. The crumbs will come 1 inch up the sides of the pan Bake crust until golden, about 10 minutes Cool crust while preparing filling Filling 1 pound goat cheese (Laura Chenel’s Chef’s Chevre is ideal), room temperature 4 ounces cream cheese, room temperature ¾ cup sugar ½ cup crème fraiche 3 eggs, room temperature 2 tablespoons heavy cream 3 teaspoons lemon juice ½ teaspoon vanilla extract Beat cheeses, sugar and sour cream together in a stand mixer with the paddle attachment until light and fluffy. Add eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in cream, lemon juice and vanilla. Pour filling into cooled crust and bake at 250 degrees for 1 – ½ hours. (The center will still be a little wiggly.) Remove cake from oven and let stand at room temperature until completely cool. Cover and chill overnight. *When slicing cheesecake, to insure tidy slices be sure to use a thin knife and wipe the blade clean between slices. **Serve with fresh, seasonal berries. ***Laura Chenel’ s Chabis may also be used successfully as a substitution for Chef’s Chevre.
November 2009
Dear Culinary Friends, The recipes that follow were prompted by a recent visit to the market and they feature all of the gorgeous produce as well as premier sausages from Santi Restaurant in Windsor. Santi has been a presence at the market for a couple of years now and their sausages never disappoint. Needless to say, it is always a pleasure to cook with our delicious Laura Chenel’s Chevre. If you haven’t tried our Cabecou – start now! Get a few more last minute tomatoes for goat cheese bruschetta as well! Savory Bread Pudding with Laura Chenel’s Cabecou, Sweet Italian Sausage,
2 pounds peeled, seeded, butternut squash cubed (about 6 cups) Preheat oven to 400 F. Toss squash with 1 tablespoon of olive oil and ½ tablespoon salt. Bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes. Meanwhile, sauté onions until soft and translucent in 1 tablespoon of Cabecou extra virgin olive oil. (Take your time with this and go slow so there is very little browning but the onions are really starting to become caramelized, tender and sweet.) Salt to taste, remove from pan and reserve. Saute sausage until no longer pink – remove from pan and reserve. Butter a 13 x 9 x 2 baking dish. Using slotted spoon transfer half of the bread mixture to prepared baking dish. It should barely cover the bottom. Distribute the squash, the peppers and mushrooms, the sausage and the cheese over the bread. Top with the remaining bread. Pour remaining egg mixture over bread pudding. Cover bread pudding with foil and bake for 20 minutes. Remove foil and bake uncovered until custard is set (approximately 15 minutes). Preheat broiler; broil until bread browns – (approximately 3 minutes). I adapted this recipe from the November issue of Bon appétit.
Laura Chenel’s Chevre, Eggplant and Pesto appetizers ½ cup of Laura Chenel’s Chef’s Chevre *These can be served plain at room temperature or warm with a marinara sauce July and August 2009
Dear Culinary Friends, We are just around the corner from heirloom tomatoes – basil and torpedo onions are already here. Summer squash has not yet worn out its welcome and arugula is at its prime. Remember that tomatoes and basil love goat cheese just as much as they love mozzarella. Now I don’t want to take anything away from fresh mozzarella as I myself find fresh mozzarella irresistible. By the way, John Franchetti from Rosso’s Pizza Restaurant in Santa Rosa is now selling pizzas and hand making fresh mozzarella at the Vet’s building farmer’s market on Saturday mornings. However, the flavors of goat cheese marry as well with those summer delights and afford the benefit of lower calories and higher protein, as well as access for those who are lactose intolerant. So, you will be providing a public service and a delicious plate of summer goodness. Also, our cabecou packed with tasty California extra virgin olive oil is the perfect ingredient for a grilled vegetable “tower”. I’m not sure towers are still in vogue but I’m sure it would be just as delicious “deconstructed”. For those of you in cooler locations, your season is coming! Anticipation is part of the fun. Corn spoon bread with Laura Chenel’s Chevre 3-1/2 cups whole milk 1 bunch chives
Preparation Separate egg yolks from whites – set aside. Heat 3 cups of milk in heavy pan. Mix cornmeal with remaining milk and salt. Whisk into the hot milk in the pan. Cook over a medium flame, stirring frequently until the mixture begins to thicken (this will take 10 to 15 minutes). Turn down heat to low, cover and cook for an additional 5 minutes. Add corn and cook for an additional 3 minutes, stirring to incorporate. Add goat cheese and stir to incorporate. Beat egg yolks well and stir in gradually. Remove pan from heat. Stir in chives Whip egg whites to soft peak and fold gently into cornmeal mixture. Pour into a buttered 2 quart baking dish. Bake at 375 F for 45 minutes or until firm but light. The dish will fall when removed from the oven. Serve immediately. Serves six.
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