Goat Cheese Puddings with Fresh Fruit

I'm back with my first post in quite awhile, mainly due to our getting ready to move this week. I just haven't been too inspired while thinking of all that needs to be done after 12 1/2 years in the same apartment.

Dessert is not what i consider my specialty, but when I saw this recipe in July's Food & Wine I just had to try it!

For a made-from-scratch pudding, it is pretty easy. I prepared it just as the recipe, except we also tried it with fresh strawberries which was just as tasty as the raspberries. The lemony-vanilla richness is really decadent yet not overbearing. You almost forget about all the fat—almost! I would definitely make these again. Check it out!

Here's the link

http://www.foodandwine.com/recipes/goat-cheese-puddings

Hope to be posting more often after we're settled in!

Better than a Burger!

I love grilling vegetables! It's definitely one of the best ways to get veggies in your diet and so easy to prepare. Here's my recipe guidelines for a

grilled portobello mushroom sandwich. This was really great and very tasty, but you might want more than one to fill you up.

Purchase some nice large portobellos and remove the gills with a small spoon or butter knife. Drizzle with extra-virgin olive oil and season with salt and pepper. You can also marinate them for 15 minutes in a balsamic vinaigrette for added flavor, but I like them just plain.

Grill for approximately 5 minutes with the cap side down. Turn over and grill about 2 more minutes. I also grilled some Vidalia onions and yellow bell pepper along with it but you can use whatever veggies you like. Maybe some eggplant slices, zucchini, red bell--they're all good!

After grilling I assembled the sandwiches on preheated panini rolls cut in half. We bought some Red Pepper Spread with Eggplant and Garlic from Trader Joe's and I spread some of that on bottom of the bread. Placed the grilled shroom on top of the spread and add a little cheese (your choice). Next, put the sandwiches under the broiler for 2-3 minutes to melt the cheese. Now top with some arugula and drizzle with balsamic vinaigrette and serve with the other grilled veggies.

Note: click on photo to see a larger view

What a salad!

If you're drooling over my header photo and want to make a great salad you can check out the recipe at http://www.foodnetwork.com/recipes/giada-de-laurentiis/beet-and-goat-cheese-arugula-salad-recipe/index.html

I prepared this last week and it was delicioso! Here's a hint: For cooking the beets, I peeled them, cut them in large chunks and then boiled them for about 10 minutes. Drain them and toss with some olive oil, salt and black pepper and roast for the recommended 12 minutes. Thanks Giada!

Jerk Chicken with Mango Salsa and Brown Rice

This chicken is simple and tasty! Find a good jerk spice seasoning mix ( I used Spice Hunter brand) and rub it on boneless chicken breast with a little olive oil. Let it sit for about 15 mins. before frying.

I used microwaveable precooked brown rice bowl from Trader Joe's; ready in a minute and a half.

The mango salsa takes a bit more effort but is really good with the chicken. This meal is supposed to be sort of Jamaican "mahn"!

2 ripe mangoes, peeled and diced

2 teaspoons brown sugar

2 teaspoons diced red onion

1-2 chili peppers (jalapeno, habanero, serrano - as spicy as you like it)

1/2 cup chopped cilantro

juice of 2 limes

Salt to taste

Mix all ingredients and let it sit for 1/2 hr., if possible before digging in! Serve it all with fresh lime wedges. Wine pairing: Chateau Ste Michelle, Sauvignon Blanc (2008)

Quick and Tasty Dressings

We don't bother purchasing bottled salad dressing anymore. I discovered how easy it is to make my own! Making your own dressings is not only easy, but costs a lot less and is healthier. Just make as much as you need for the salad you are preparing. If you want to make extra, make enough for a couple of days so it'll stay fresh in the fridge. D.I.Y. dressings are healthier too since they don't need any preservatives or weird additives like most bottled dressings. Once you've experienced a good fresh homemade dressing you won't bother with store-bought stuff.

I use simple ingredients and my imagination to come up with different ones. You may also want to buy some flavored oils and/or vinegars for the base. In my pantry I have some raspberry basalmic and Persian lime extra virgin olive oil http://oliversevoo.com, as well as a good extra virgin olive oil.

As a general rule, I tend to mix the oil and vinegar on a 1 to 1 ratio. Be sure to mix the vinegar with your other flavorings first. Then gradually add the oil in a slow steady stream while whisking.

This week we purchased some beautiful fresh raspberries at the farm stand. We decided we'd eat them with some champagne and chocolate for starters. While I was thinking about a dinner salad, I experimented with a new dressing: rasperry basalmic and EVOO with a bit of cocoa powder! Sounds weird but the nuttiness of the cocoa went really well with the raspberries and the flavored vinegar. We served it with baby arugula and cherry tomatoes but you can try other hearty greens as well.

Have fun and use your imagination. The possibilities are endless!

Raspberry Balsalmic Dressing (2 servings)

2 tablespoons raspberry balsalmic vinegar

1 teaspoon sugar

1/8 teaspoon salt

2 teaspoons cocoa powder

dash of cayenne pepper

2 tablespoons extra virgin olive oil

Mix first five ingredients and then add olive oil gradually and whisk until smooth and sheeny

Orecchiette Pasta with Goat Cheese and Roasted Asparagus with Salmon

This was a pretty good and not too difficult dinner we had last week. The orecchiette http://en.wikipedia.org/wiki/Orecchiette was cooked al dente and then mixed with a small package of goat cheese and 1/2 cup of the pasta water and some butter to make a sauce. I grilled the asparagus for about 5-7 minutes and then cut into 1 1/2" lengths and mixed in with the pasta. Garnish with fresh chopped chives if you like. The salmon was simply prepared by seasoning with Kosher salt and fresh ground pepper and drizzled with olive oil before grilling 7-8 minutes.

Eat Your Vegetables!

A few weeks ago my wife had roasted cauliflower at one of our favorite "slow food" restaurants. It was really tasty so we tried to find out what they used to flavor it just in case we wanted to attempt our version at home. We knew there must be turmeric or saffron in it because it was this cool golden color.

I went ahead a bought a big head of fresh cauliflower from our local farm stand. Then I found an interesting recipe in March issue of Food and Wine magazine for Thai-style turmeric-roasted cauliflower. This is a little bit gourmet but I decided to go all out to make it.

It was delicious! Since cauliflower is practically tasteless on it's own, it's sort of like a blank canvas for whatever flavors you want to add to it. I didn't think I would like it. In fact, I can't even remember the last time I tried cauliflower, but I would definitely make this again. It was quite spicy so I would use less red pepper flakes next time. Also, instead of adding the shallot slices raw, I caramelized them in a small skillet in olive oil and a bit of butter while the veggies were roasting and just added them at the end.

I'd definitely recommend trying this and tweaking it to your taste. Here's the link for the recipe: http://www.foodandwine.com/recipes/turmeric-roasted-cauliflower

By the way, we served it with a Thai-style boneless chicken breast marinated in mixture of canned pineapple juice, brown sugar, soy sauce, garlic and fresh lime juice.