Main Courses

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

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

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.

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.

Roasted Butternut Squash & Spinach Quesadillas

If you like spicy greens such as mustard or kale, use them in place of the spinach.  If peppers are out of season, jarred peppers or piquillos make a perfect substitution – time saving as well!

Serves 4

Ingredients

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

16 ounces peeled and seeded butternut squash, cut into ¾ inch cubes

2 tablespoon light olive oil or organic canola oil, divided

½ teaspoon kosher salt, divided

⅛ teaspoon freshly ground black pepper

8 ounces baby spinach, washed and dried

7 ounces roasted red peppers, seeded with charred skin removed, cut into ¾ inch cubes

4 8-inch flour tortillas

Instructions

  • Preheat oven to 350° F. Place butternut squash onto a rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Mix to coat the squash. Roast until squash is tender, 20-25 minutes. Allow to cool.

  • Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the spinach and sauté for 30 seconds, coating spinach with oil. Add ¼ teaspoon salt and continue to sauté until the spinach is wilted, 30 – 60 seconds. Remove from heat to cool.

  • Fill half of 1 tortilla with ¼ each of the roasted peppers, spinach and butternut squash. Crumble 2 ounces of chèvre over the filling and fold the tortilla in half. Repeat with the remaining tortillas and filling ingredients.

  • Heat 1½ teaspoons oil in a large skillet over medium heat. Place 2 quesadillas in the skillet and cook, turning once, until the cheese is melted and both sides are golden brown. Repeat with the remaining oil and quesadillas.

Serve with a fresh salsa.