Farro, Mushroom, and Chèvre Salad

Yields 4 entrée or 6 appetizer-sized servings
Prep time: 25 minutes
Cook time: 40 minutes

INGREDIENTS

  • 1 cup of farro
  • 1/4 small red onion, thinly sliced
  • 4 teaspoons balsamic vinegar
  • 3/4 teaspoon sea salt, or more to taste
  • 3/4 teaspoon black pepper, or more to taste
  • 1/4 cup olive oil, divided
  • 1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake, or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups)
  • 1 tablespoon soy sauce
  • 8 cups baby arugula leaves (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • 1/2 small bulb fennel, trimmed, cored, and very thinly sliced (optional)
  • 1 1/2 cups Laura Chenel’s Goat Cheese Crumbles for food service, or crumble Original Log

DIRECTIONS

  1. Cook the farro according to package directions. Drain if necessary and transfer to a medium bowl. Add the onion, vinegar, salt, pepper, and 2 tablespoons of the oil and set aside to cool to room temperature.
  2. Meanwhile, in a large skillet over medium-high heat, warm the remaining 2 tablespoons of oil. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Stir in the soy sauce and salt and pepper to taste and remove from the heat.
  3. Arrange the arugula on plates or a platter. Stir the parsley and more salt and pepper to taste into the farro mixture, then scatter the mixture over the arugula. Top with the mushrooms, fennel, if using, and goat cheese and serve.
Farro, Mushroom, and Chevre Salad.jpg

Apple, Chèvre, and Honey Puff Pastry Tart

Yields 4 to 6 servings
Prep time: 25 minutes
Cook time: 30 minutes

INGREDIENTS

  • 1/2 (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
  • 1 cup Laura Chenel’s Goat Cheese Crumbles for food service, or crumble Original Log
  • 1/4 cup honey (preferably dark), divided
  • 2 small crisp-sweet apples (about 3/4 pound), such as Gala, peeled, quartered, cored, and thinly sliced (see Notes)
  • 1 teaspoon chopped fresh rosemary
  • 1/8 teaspoon sea salt

DIRECTIONS

  1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment.
  2. On a lightly floured work surface, roll the pastry out to a 10-inch square, then transfer it to the prepared baking sheet. Prick the pastry all over with a fork, then fold in 3/4-inch of each edge, forming a doubled pastry border on all sides. Sprinkle the cheese inside the border, then drizzle with 2 tablespoons of the honey. Arrange the apples on top, then sprinkle with the rosemary and salt. Bake until the pastry is golden brown and the apples are crisp-tender, 30 to 35 minutes.
  3. Drizzle with the remaining 2 tablespoons of honey. Let cool slightly before serving warm, or cool entirely and serve at room temperature.

NOTES
Apples: If you prefer a softer texture for the cooked apples, use a baking-type apple, such as Jonathan or Rome Beauty.
Try this tart using other fruits as well—strawberries or apricots in the spring and summer, figs or pears in the fall

Apple, Chevre, and Honey Puff Pastry Tart.jpg

Truffle Cabecou, Mushroom, and Butternut Fettuccine

Yields 4 entrée or 6 appetizer-sized servings
Prep time: 35 minutes
Cook time: 20 minutes

INGREDIENTS

  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 cups 1/2-inch diced butternut squash
  • 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake, or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1/4 cup crème fraiche
  • 1/2 teaspoon sea salt, or more to taste
  • 1/2 teaspoon black pepper, or more to taste
  • 4 to 6 rounds Laura Chenel’s Truffle Cabecou, plus about 2 tablespoons of the packing oil (see Note)

DIRECTIONS

  1. In a large pot of boiling, well-salted water, cook the pasta according to package directions.
  2. Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the squash and cook, stirring occasionally, for 3 minutes. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and thyme and cook, stirring occasionally, until the squash and mushrooms are almost tender, 3 to 4 minutes. Add the wine and cook, scraping up any browned bits on the bottom of the skillet, until the liquid has almost entirely evaporated, 1 to 2 minutes. Stir in the broth, crème fraiche, salt, and pepper and bring to simmer. Remove from the heat and stir in more salt and pepper to taste. Cover and set aside.
  3. Drain the pasta, add it to the skillet, and toss to coat. Arrange the pasta on plates or a platter and top with the Cabecou. Drizzle with the Cabecou oil, garnish with the thyme sprigs, and serve.

NOTE
This pasta is delicious using Herb Cabecou, too.

Cabecou, Mushroom, and Butternut Fettuccine.jpg

Baked Cabecou

Yields 4 appetizer-sized servings
Prep time: 25 minutes, plus time for freezing
Cook time: 15 minutes

INGREDIENTS

  • 1 cup panko
  • 1 teaspoon dried herb blend, such as Herbes de Provence or Italian herb blend
  • 8 rounds Laura Chenel’s Herb Cabecou, plus 3 tablespoons of the packing oil, divided (see Note)
  • 1 tablespoon red wine vinegar
  • 1 small shallot, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 6 cups mixed salad greens or baby arugula (2 1/2 to 3 ounces)

DIRECTIONS

  1. In a small, shallow bowl, combine the panko, herb blend, and 1 tablespoon of the Cabecou oil. Working one Cabecou round at a time, dip both sides into the panko mixture, pressing gently on both sides and all edges to adhere the crumbs and arranging the coated rounds on a small rimmed baking sheet. Place the baking sheet in the freezer for at least an hour or, covered, up to 2 days.
  2. Preheat the oven to 400°F.
  3. Transfer the baking sheet to the oven and bake until the panko is lightly golden, about 15 minutes.
  4. Meanwhile, in a large bowl, combine the remaining 2 tablespoons of Cabecou oil with the vinegar, shallot, salt, and pepper. Add the greens, then arrange the greens on plates or a platter.
  5. Arrange the baked cheese on top of the greens and serve.

NOTE
This recipe is also great with Spicy Cabecou or Truffle Cabecou—for Spicy Cabecou, substitute 1/4 to 1/2 teaspoon crushed red pepper flakes for the dried herb blend.

Baked Cabecou.jpg

Cabecou Lamburger

Yields 4 servings
Prep time: 30 minutes
Cook time: 10 minutes

INGREDIENTS

  • 1 1/4 pounds ground lamb (see Notes)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Four 1/2-inch-thick slices red onion
  • 4 rounds Laura Chenel’s Herb Cabecou, plus about 2 tablespoons of the packing oil (see Notes)
  • About 20 large basil leaves
  • 4 hamburger buns, toasted

DIRECTIONS

  1. Prepare a grill to medium-hot.
  2. Meanwhile, in a large bowl, combine the lamb, garlic powder, onion powder, salt, and pepper. Form the mixture into 4 patties about 5 inches in diameter.
  3. Grill the onions until tender, 4 to 5 minutes per side. Grill the patties until done to your liking, 2 to 3 minutes per side for medium. During the last 1 or 2 minutes of cooking, add a round of cabecou to the top of each patty.
  4. Arrange the basil leaves, onions, and patties on the buns. Drizzle with the cabecou oil and serve.
  5. NOTES

Spicy Cabecou or Truffle Cabecou would work here, too. These burgers are great made with ground beef as well.

Cabecou Lamburger - with oil.jpg

Ahi Tuna & Spicy Cabecou Stacks

Yields 4 appetizer-sized servings
Prep time: 35 minutes

INGREDIENTS

  • 4 rounds Laura Chenel’s Spicy Cabecou, plus 3 tablespoons of the packing oil
  • 6 ounces raw sushi-grade ahi tuna, cut into 1/4-inch dice
  • 3/4 cup 1/4-inch diced cucumber
  • 1 small avocado cut into 1/4-inch dice
  • Sea salt
  • 1/2 small jalapeño, very thinly sliced
  • Cilantro sprigs, for garnish
  • Taro chips, for serving (optional)
  • Soy sauce, for serving (optional)
  • Chili oil, for serving (optional)

DIRECTIONS

  1. Arrange the Cabecou rounds on plates. Ideally using a ring mold, top with the ahi, cucumber, and avocado, adding a sprinkle of salt between each layer. Arrange a few slices of jalapeño on top, drizzle with the Cabecou oil, and garnish with the cilantro. Serve the chips, if using, on the side and the soy sauce and chili oil, if using, at the table.

NOTE
To give this dish a Latin spin, instead of taro chips, soy sauce, and chili oil, serve it with tortilla chips, lime wedges, and hot sauce.

Spicy Cabecou and Ahi Stacks.jpg

Baked Goat Brie with Spiced Rosemary-Scented Honey and Red Wine Cranberries

Recipe by Faith Gorsky, www.AnEdibleMosaic.com

Laura Chenel's Goat Brie.jpg

Yield: 4 servings
Prep time:  15 mins
Cook time:  15 mins

INGREDIENTS

  • ½ cup (60 g) whole dried cranberries
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) dry red wine
  • 2 tablespoons honey
  • ⅛ teaspoon allspice
  • 3 tablespoons walnuts, coarsely chopped
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • 1 (5 oz/142 g) wheel of Laura Chenel’s Goat Brie
  • Crackers or sliced baguette, for serving

DIRECTIONS

  1. For the topping, add the cranberries, water, wine, honey, and allspice to a small pot. Bring to a boil and then turn the heat down and simmer until the liquid is reduced by about ⅔, about 6 to 10 minutes. Turn the heat off, cover the pot, and let the cranberries steep for 15 minutes. After steeping, bring the cranberries back up to a boil and cook until the liquid is syrupy, about 2 to 3 minutes. Turn off the heat and stir in the walnuts and rosemary.
  2. For the brie, preheat the oven to 350F. Once the oven is preheated, unwrap the brie and place it onto an oven-safe baking dish. Bake 12 minutes.
  3. Serve the brie warm with the cranberry mixture spooned on top along with bread or crackers.
Baked Goat Brie with Spiced Rosemary-Scented Honey and Red Wine Cranberries 2.jpg

Warm Caramelized Leek Pasta Salad with Bacon and Original Medallion Goat Cheese

By Faith Gorskywww.AnEdibleMosaic.com

Yields 4 servings
Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

  • 8 oz (225 g) penne pasta, cooked to al dente according to the package directions
  • 4 slices bacon (add 2 tablespoons avocado oil if using turkey bacon), chopped
  • 2 leeks, white and light green parts only, thinly sliced and rinsed well
  • 1 cup (100 g) button mushrooms, quartered
  • 2 small or 1 medium red bell pepper, thinly sliced
  • 2 large cloves garlic, minced
  • 3/4 cup (180 ml) dry white wine
  • 1/4 teaspoon each salt and black pepper
  • 1 (3.5 oz) Laura Chenel’s Original Premium Goat Cheese Medallion, crumbled
  • Fresh parsley, for garnish (optional)

Directions

  1. Add the bacon to a large skillet over medium-high heat and cook until crisp, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
  2. Add the leeks and mushrooms to the pan the bacon was cooked in and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
  3. Stir in the bell pepper and garlic and cook over medium-high 1 minute, stirring constantly.
  4. Add the wine, salt, black pepper, and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
  5. Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon, and fresh parsley.

Serve warm.

Ingredients.jpg
Laura-Chenel’s-Original-Premium-Goat-Cheese.jpg
Warm-Caramelized-Leek-Pasta-Salad-with-Bacon-and-Goat-Cheese-2.jpg

Tostones with goat cheese and fig rum spread

Tostones with Chef's Chèvre and fig rum spread

Yields 4 servings
Prep Time: 5 minutes
Cook Time: 10-20 minutes

 
Laura Chenel Chef's Chèvre

INGREDIENTS

  • 2 green or slightly yellow plantains
  • 1 tub of Laura Chenel's Chef's Chèvre
  • 150g dried figs
  • 1.5oz aged rum
  • 3oz water
  • 1/2tsp cinnamon
  • 100g cane sugar
  • pinch of salt
  • enough olive oil to fill pan 1/2"
  • cold salt water

DIRECTIONS

  1. In a food processor, combine dried figs, rum, water, cinnamon, and sugar until smooth - salt to taste.
  2. In a nonstick skillet, fill 1/2" with olive oil and set over medium heat. To prepare plantains, slice on a sharp bias so plantains are about 1" thick. Fry until plantains start turning golden brown. Remove from oil and let drain on paper towels. transfer to cold salt water bath for at least 1 minute then remove and let dry on paper towel. Put once fried plantains back into oil and smash with spatula until less than 1/2" thick. Fry until edges are browned.
  3. Serve immediately on a plate with Laura Chenel's Chef's Chèvre and the fig rum spread. 
 
Tostones with Laura Chenel's Chef's Chèvre and fig rum spread

Tostones with Laura Chenel's Chef's Chèvre and fig rum spread

 

Pesto Puff Pastry Tart with Garlic & Chive goat cheese, Arugula, Watermelon, and Strawberry-Balsamic Drizzle

Pesto puff pastry tart with Garlic & Chives goat cheese, arugula, watermelon and strawberry-balsamic drizzle

By Faith Gorsky, www.AnEdibleMosaic.com

Yields 9 to 12 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

INGREDIENTS

  • 1/2 (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
  • 3 tablespoons pesto (homemade or store-bought)
  • 4 oz (115 g) Laura Chenel’s Garlic & Chives Goat Cheese Log, crumbled
  • 1 1/2 tablespoons good-quality balsamic vinegar
  • 1 1/2 tablespoons strawberry jam
  • 1 pinch black pepper
  • 2 cups fresh arugula
  • 1/2 cup thinly sliced fresh seedless watermelon

DIRECTIONS

  1. Thaw the puff pastry according to the package directions; preheat the oven to 375F.
  2. Unfold the pastry out onto a large baking sheet lined with parchment paper or a silpat liner. Spread the pesto onto the pastry, leaving about a 1/4-inch rim all the way round. Dot the crumbled goat cheese on top. Use a sharp paring knife to poke a few holes in the pastry.
  3. Bake the pastry until golden brown, about 20 to 25 minutes, and then cool the pastry to room temperature.
  4. While the pastry bakes, make the strawberry-balsamic drizzle. Combine the jam and vinegar in a small saucepan; bring to a boil and then cook 1 minute, stirring constantly. Cool to room temperature (it will thicken more as it cools).
  5. To serve, top the cooled tart with the arugula and watermelon, and drizzle on the strawberry-balsamic sauce.

Zucchini and Cabecou stacks with Fresh Mint, Pine Nuts, and Crispy Prosciutto

Zucchini and Cabecou stacks with Fresh Mint, Pine Nuts and crispy prosciutto

By Faith Gorsky, www.AnEdibleMosaic.com

Yields 6 stacks/6 appetizer-sized servings
Prep Time: 8 minutes
Cook Time: 12 minutes

INGREDIENTS

- 2 medium-large zucchinis, sliced into 1/2-inch thick rounds (see Note)
- 2 tablespoons extra-virgin olive oil, divided (see Note)
- 3 slices prosciutto, diced
- 12 rounds Laura Chenel's Marinated Cabecou Goat Cheese in Herbs
- 4 tablespoons sweet green peas (see Note)
- 2 tablespoons pine nuts, toasted until light golden in a dry skillet
- 2 stalks fresh mint leaves (stems discarded)

DIRECTIONS

  1. Toss the zucchini with 1 1/2 tablespoons oil, and cook it until tender, but not mushy on the grill or under the broiler (about 8 minutes under the broiler, flipping once halfway through). Cool to room temperature.
  2. Add the remaining 1/2 tablespoon oil to a medium skillet over medium-high heat. Once hot, add the prosciutto and cook until crisp, about 2 to 3 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain any excess oil.
  3. To assemble the stacks, place a zucchini round on a plate; top with a goat cheese round, another zucchini round, another goat cheese round, and then a zucchini round on top (so you get 3 layers of zucchini and 2 layers of goat cheese).
  4. Sprinkle the prosciutto, peas, pine nuts, and mint on top of the stack and around the plate. Serve at room temperature.

NOTES

Zucchini: Look for zucchini about 2 inches in diameter; you’ll need 18 zucchini rounds for this recipe so you may have a few extra slices of zucchini that you can use for something else.

Extra-Virgin Olive Oil: I reserved the oil from the goat cheese and used that for this recipe.

Green Peas: You can use frozen or fresh peas. For frozen, thaw the peas under warm running water and drain well. For fresh, blanch the peas for 90 seconds, plunge into ice water, and drain well.

As a fun twist on this recipe, you could try eggplant instead of zucchini and use Laura Chenel's Spicy Cabecou Goat Cheese instead of the Cabecou in herbs. I would be tempted to serve that as a simple summer supper for two.

Pimento & Garlic log summer flatbread

Pimento & Garlic log summer flatbread

Sweet and spicy notes from pimento peppers make an excellent companion to the fresh tang of the garlic and goat cheese. Choose any combination of ripe tomatoes and garden-fresh veggies to top this flatbread, and serve with a crisp Sauvignon Blanc or fruity Rosé for a delicious and easy-to-make summer pairing.

INGREDIENTS

  • ½ Laura Chenel's Pimento & Garlic Log
  • ½ package fresh pizza dough or pre-made flatbread
  • 2 tablespoons extra virgin olive oil, separated
  • Fresh vegetables of your choice for topping
  • Salt and pepper, to taste

DIRECTIONS

  1. Preheat grill pan or barbecue to high heat. Roll out pizza dough to desired shape. Sprinkle with 1 tablespoon olive oil and salt and pepper. Grill for 5-7 minutes or until dough is light golden brown and cooked through.
  2. While dough is still warm, spread Pimento & Garlic Log on flatbread. Top with fresh vegetables and herbs, such as heirloom tomatoes, scallions, red and green peppers, basil, and micro-greens.
  3. Drizzle with remaining olive oil, and serve warm.

Making a Cheese Plate

Plating Tips
Always serve cheese at room temperature.  Remove hard cheeses from the refrigerator an hour or two before serving to let the flavors develop. Soft cheeses or small portions need less time.  A Cheese dome, overturned bowl or light cloth is very useful to prevent the cheeses from drying out while they come to room temperature. When cutting full wheels or large wedges, try to keep the shape of the cheese intact. Cut wheels first in half, then into triangles. Use a selection of attractive boards, marble, slate, platters or individual cheese plates.For a buffet, provide a separate knife for each cheese ­ spreaders for soft cheeses, sturdy blades for hard cheeses. Make sure any plate decorations or leaves are clean and dry.

Easy Cheese Course Accompaniments
Breads & Crackers:  French baguette, sweet Italian, rustic artisan loaf; olive, raisin or walnut breads are especially good with blue cheeses. Fruit:  Figs, apples, grapes, pears, peaches or melons when in season. Dates, quince paste, dried apricots or other dried fruit work well in winter.  Chutney and other relishes are frequently used ­ especially with English style cheddars.

Figs and got cheese make natural cheese-plate partners because goat cheeses like to be paired with slightly sweet, fruity flavors; we love to cut a fresh fig in half and place 1 tsp. of goat cheese (like Laura Chenel's Chabis) over each half.

Goat cheese Fondue with Laura Chenel’s Herbs Chabis

Goat cheese fondue with Laura Chenel's Herbs Chabis

Serves 2-4

INGREDIENTS

  • 2 Laura Chenel’s Herbs Chabis
  • 1 clove garlic, minced or pressed
  • ⅓ cup dry white wine
  • ½ cup heavy cream
  • ¼ teaspoon kosher salt or to taste
  • ½ teaspoon coarsely ground black pepper or to taste
  • 1 bunch chives, minced
  • 3 tablespoons fresh tarragon, finely chopped
  • all potatoes, fruit, vegetable you want to dip in

 

INSTRUCTIONS

  1. In a small saucepan over medium heat, add the white wine and garlic.  Bring to a simmer and add the heavy cream.
  2. Stirring the cream mixture, add the fresh goat cheese. Turn the heat down to low and stir until cheese is fully melted.  Do not use high heat as fresh Herbs Chabis becomes grainy when heated on high heat.
  3. Add the salt and pepper to taste. Remove the goat cheese mixture from heat.
  4. Serve with steamed fingerling potatoes, bread, fruit, vegetables or cornichons.


Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s, 2015 

Roasted Grape, Laura Chenel’s Original Log and Sausage Pizza with Herbs

Sonoma County is renowned for its wine grapes and during the harvest season there are varietal table grapes that are available only at this time of year.  Roasting intensifies their flavor and they marry beautifully with goat cheese, sausage and fresh herbs to make a delicious autumn pizza!

Makes 1-10 inch pizza

Ingredients

4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

2 cups seedless red grapes 

4 teaspoons extra virgin olive oil, divided

1-10 inch prebaked or partially pre-baked pizza round* 

4 ounces precooked and crumbled sweet Italian sausage (or sausage of your choice)

2 tablespoons of your choice of chopped herbs** 

Instructions

1. For the roasted grapes: Preheat oven to 350° F. Place grapes on a rimmed baking sheet. Toss with 3 teaspoons extra virgin olive oil and salt and pepper to taste. Roast until grapes begin to wrinkle, about 15 minutes. Remove grapes and any juices to a bowl.

2. For the pizza: Increase oven temperature to 425°F. Place the crust onto a baking sheet and brush lightly with remaining olive oil. Top the crust with the roasted grapes and juice. Top with the crumbled sausage.

3. Crumble Original Log evenly over the pizza and sprinkle the herbs on top.  Bake until the crust is browned and the pizza is warmed through, about 12 minutes.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015


* If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.

** Sage, thyme, lemon thyme, parsley, tarragon, basil and even cilantro will all work well on this pizza.

Laura Chenel's 4 Peppercorn Chabis Pasta Sauce

This 4 Peppercorn Chabis goat cheese sauce will cover ¾ - 1 lb of spaghetti or other pasta, and is also perfect over grilled chicken or grilled portabella.

Ingredients

1 tbsp. extra virgin olive oil

3 tbsp. dry white wine

1 cup chicken broth

1 tsp. fresh parsley

4 oz. 4 Peppercorn Chabis 

salt and pepper, to taste

Instructions

  • Combine olive oil, wine and chicken broth in a saucepan; simmer over medium heat until reduced by about half. Add parsley, 4 Peppercorn Chabis, salt and pepper. Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.
  • Toss hot pasta with sauce and serve immediately.

Mac n' Chèvre with Laura Chenel's Original log, Roasted Chicken, corn and tomatoes

This is a delicious and easy recipe! Fresh corn and tomatoes are wonderful in season but frozen corn and canned tomatoes work well too. I have a friend from Texas who likes to add canned chilies to the dish!
A tasty rotisserie chicken works perfectly.

 
Serves 6 as main course
 
Ingredients

8 oz Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef’s Chèvre), divided

2 oz Laura Chenel’s Tome or other hard grating cheese

2 cups cream

1 sprig of fresh rosemary

1 or 2 cloves garlic, smashed

12 ounces shell pasta (or other shape of your choice)

1½ cups cooked chicken, cut into ¼ inch chunks or shredded

1½ cups peeled and diced tomatoes

1½ cups corn (fresh and cut off the cob or frozen)

Salt and black pepper

Minced chives or chopped parsley for garnish (optional)
 
Instructions

  • Preheat oven to 350°F. In a medium sauce pan, add the rosemary sprig and smashed garlic cloves to the cream and bring to a simmer over medium heat. Simmer until the cream has been reduced by one half. Remove the rosemary and garlic and discard.
  • Whisk 6 ounces of the fresh goat cheese into the cream until melted. Add salt and black pepper to taste. Keep warm.
  • Cook the pasta according to package directions.  Drain but do not rinse the pasta. Pour the pasta into a large mixing bowl.
  • Add the cream mixture, chicken, tomatoes and corn to the pasta. Stir until well combined.  Pour pasta mixture into a baking dish. Crumble the remaining 2 ounces of fresh goat chhese on top of the pasta and the 2 ounces of grated Tome.
  • Bake until warm and bubbly, about 30 minutes. Garnish with chopped herbs before serving if desired. 

Gravenstein Apple and Laura Chenel’s Pizza with Toasted Walnuts and Prosciutto

Gravenstein Apples are harvested in Sonoma County from late July to early August.  They are an heirloom varietal that was once a major food product in Sonoma County.  The orchards have since been replaced primarily by vineyards.  The Slow Food Movement has honored the Gravenstein by placing it in their Ark of Taste to demonstrate the importance of maintaining and honoring this local varietal. Two delicious local Sonoma products make for a yummy Sonoma treat!

Makes 1-10 inch pizza

Ingredients

4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

1-10 inch pre-baked or partially pre-baked pizza round*

1 teaspoon extra virgin olive oil 

2 ounces Prosciutto, thinly sliced

8 ounces Gravenstein apple, thinly sliced

1 ounce toasted walnuts, coarsely chopped

1½ cups of arugula, tossed lightly with your favorite vinaigrette

Instructions

  • Preheat oven to 425°F. Place crust onto a baking sheet and brush lightly with olive oil. Top the crust with a thin layer of prosciutto. Cover the prosciutto with the apple slices. 
  • Crumble the goat cheese evenly over the pizza and sprinkle the walnuts on top. Bake until the crust is browned and the pizza is warmed through, about 12 minutes.
  • Spread the dressed arugula over the pizza, slice and serve.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s 2015 


*If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.

Fresh Crab and Asparagus Pasta with Laura Chenel's 4 Peppercorn Chabis

If fresh crab is not available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source – otherwise, good quality dry pasta works just fine.
 
Serves: 8 as starter and 4 as entrée
 
Ingredients

2 pillows (Five ounces each – total of 10 ounces) Laura Chenel’s  4 Peppercorn Chabis*

1 pound asparagus, woody ends removed, washed and dried

2½ tablespoons extra virgin olive oil, divided

1½ tablespoons kosher salt, divided

1 pound fettuccini

2 large shallots, thinly sliced

8 ounces cherry tomatoes, stemmed, washed and cut in half

8 ounces picked crab meat

2½ ounces (1 bunch) basil, leaves cut in thin ribbons

1 lemon, zested and juiced
 
Instructions

  • Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and ½ teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.
  • Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
  • Return the skillet to medium low heat. Add the pasta and mix in 1½ teaspoons olive oil and ¾ teaspoon salt. Stir in the asparagus, the fresh chèvre and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.
  • Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.

Laura Chenel’s Summer Fig Log Salad with Prosciutto and Arugula

Makes 4 appetizer size salads

INGRDIENTS

1 - 5.4 ounces Laura Chenel’s Summer Fig Log

4 ounces prosciutto, very thinly sliced

8 fresh figs, sliced into rounds

4 ounces small leaf arugula 

3 tablespoons extra virgin olive oil, divided

1 lemon, juice and zest

Salt and Pepper

DIRECTIONS

  • Tear the prosciutto into wide ribbons.  Divide and line the bottom of 4 serving plates with the prosciutto. Scatter the sliced figs evenly onto each plate.
  • In a medium bowl, toss the arugula with one tablespoon of the olive oil. Season with salt and pepper to taste.
  • Divide the dressed arugula onto each plate. Crumble the Summer Fig Log over the arugula.
  • Sprinkle the lemon zest and juice evenly over each plate. Drizzle the remaining olive oil evenly over each plate.  

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015