Gouture

16th
January

19 notes

iwouldeatthatallday:

Goat cheese with herbs
(Follow for all food pics all the time ∞)

16th
January

4 notes

pinkrobotboogaloo:

Fresh Pea Salad with Potatoes, Bacon, Mint, and Goat Cheese

16th
January

6 notes

petitsluxes:

Foodie Thursday: First course
Mushroom Pappardelle with a Goat Cream Cheese sauce
4 cups pappardelle egg pasta, cooked 3 tbsp olive oil 2 garlic cloves, pureed 1/2 red pepper, finely chopped 1 portobello mushroom, sliced 4 shiitake mushrooms, sliced 1/4 cup dry white wine 1 cup vegetable broth 1 tsp cornstarch 4 oz soft goat cheese 1 tbsp butter salt and pepper to taste 2 oz fresh parmesan cheese, grated 1/2 lemon, juice and zest
Bring a large pot of water to a boil. Add a pinch of salt and the pappardelle pasta. Cook for 10 minutes or until al dente. If you are using a non-egg pappardelle, you will need to boil for a couple of minutes longer. In a large frying pan or wok, fry the garlic in oil until light brown, on medium heat. Add the sliced mushrooms and diced pepper. Fry until the mushrooms have become soft. Remove the peppers and mushrooms from the pan and set to the side on a plate. Immediately add the white wine to the same frying pan. When it has reduced by half add the vegetable broth. In a small bowl, mix the cornstarch with cold water to create a slurry. Add the mixture to the frying pan, while stirring with a wire whisk. Add the goat cheese, butter, and salt and pepper to taste. Continue to cook, whisking to prevent lumps, until the sauce thickens. Once the sauce has thickened, drain the pasta and add it to the sauce, followed by the mushrooms and peppers. Mix all the ingredients together and then add grated cheese, lemon juice, and some lemon zest for flavor. Serve warm.
Recipe and Picture by Flourishing Foodie

16th
January

7 notes

petitsluxes:

Foodie Thursday: Second course
Roasted Pumpkin and Goat Cheese Frittata with Arugula Salad
1 small pumpkin1 teaspoon olive oil Seeds from pumpkin sprinkle of salt 2 teaspoons olive oil 2 cloves garlic, minced 2 ounces goat cheese 4 eggs ½ cup milk ⅛ teaspoon salt 2 handfuls of arugula 1 tablespoon olive oil 1 tablespoon balsamic vinegar (pumpkin seeds/goat cheese)
Preheat oven to 375˚. Take pumpkin and cut off top. Slice in half and scoop out the insides, reserving seeds for roasting. Cut each side in half and from there, cut each quarter of pumpkin into 1″ strips. Continue to cut pumpkin in to 1″ cubes and slice off shell on each piece. Cut pumpkin pieces in to ½” pieces. Toss with 1 teaspoon olive oil and roast until tender, 25 minutes. Rinse seeds, removing any pumpkin left on them and pat dry on a towel. Spread out on a baking tray, sprinkle a pinch of salt, and roast until crispy, 18-20 minutes. In an 8″ cast iron skillet, heat 2 teaspoon olive oil over medium-low. Add minced garlic and cook until fragrant, 1-2 minutes. Whisk together eggs, milk, and ⅛ teaspoon salt. Add roasted pumpkin and egg mixture to pan. Increase heat to medium and let cook until bottom begins to set, 5-6 minutes. Transfer skillet to oven and continue to cook until top is set, another 8-10 minutes. While frittata is baking, whisk together olive oil and balsamic vinegar. Toss with arugula, pumpkin seeds, and goat cheese. When frittata is done, serve warm with salad on top.
Recipe and Picture by Naturally Ella

16th
January

30 notes

yummyinmytumbly:

Goat Cheese Roasted Chicken

16th
January

17 notes

intensefoodcravings:

spiced black bean, grilled avocado, and goat cheese tacos

16th
January

18 notes

nmattea:

squash + goat cheese empanadas | via sprouted kitchen

16th
January

425 notes

My Favorite!

basilgenovese:

Tomato Sandwich with Herb Goat Cheese

16th
January

29 notes

madeweekly:

To serve 4 - 6 people, you’ll need about 2 medium beets, 1 1/2 c. of arborio rice and about 6 c. of broth.

16th
January

148 notes

theroadtohealthyliving:

Right up my street: grilled goat cheese sandwich with peaches and raspberry jam

16th
January

31 notes

clvsse:

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary | My Baking Addiction on We Heart It - http://weheartit.com/entry/20776679/via/elyjanajade

24th
November

6 notes

jeneatslife:

At the NYC Food Film Festival, I ate these elegant Wild Hibiscus flowers stuffed with goat cheese. Our friend Ronnie gave us some to make at home - thanks!
How to prepare:
Get the gloriously red flowers from Wild Hibiscus
Separate from syrup
Roll small amounts of goat cheese into balls
Stuff ‘em
Sprinkle on some chopped chives
Stare at them in awe before devouring

24th
November

4 notes

foodiepalooza:

Goat Cheese Roasted Chicken

24th
November

30 notes

totasteheaven:

Goat Cheese Ice Cream with Cherries by pastrystudio on Flickr.

24th
November

3 notes

thisiswatermags:

Roasted Beet and Chevre Ravioli
Must make.
(Via Annie’s Eats)