Archives for posts with tag: Chevre

Yesterday my husband and I spent the whole afternoon in our garden.  My hands are a bit worse for the wear and I was tired and cranky last night but it was well worth it.

For those of you who garden, you will really understand the joy of watching your seedlings come up and urging them along.

We face several challenges gardening in the Rocky Mountains at 8000 feet.  First off, you can get frost up until the middle of June and as early as late August.  We have set up a system to cover the garden this year.  Last year we had several tomato plants with lots of green tomatoes and corn and zucchini we lost to the frost.  We are much more prepared this year.  I also learned you can pull up the tomato plants and hang them upside down in a sunny spot in your house and the tomatoes will continue to ripen.

Then there are the critters.  Ground squirrels, rabbits, prairie dogs, deer and elk all menace my garden.  We have a garden that has been dug underneath at about 4-5 feet and with heavy-duty mesh wire sheets laid down so the burrowing creatures cannot help themselves to our crops.  The garden is actually above this mesh with dirt about 4 feet high over the mesh. This wire mesh continues up the sides of the fences and the fences are 7 feet high to discourage the deer.  Now as for the Elk we just have to cross our fingers that a huge bull elk does not decide to push the fence over to get at our goodies.  It has not happened yet!  Cross your fingers for me.

My husband spent about a week this spring re-building the door and reinforcing the fence around the outside so there are not any holes for ground squirrels to get in.  I had a lovely crop of cabbage and collard greens that the ground squirrels enjoyed last spring because we had a hole in the fence.

It is such a gamble to try to garden under these conditions that the chance we will succeed with gardening is pretty small but we also learned a lot last year to help us protect the garden this year.  If this project fails at least we had fun doing it.  I loved hanging out with my husband in the quiet mountain air and listening to some classical music on his smart phone while digging in the dirt.  Yesterday afternoon was priceless.

Before we started out to the garden plot we sat down for a tasty and light salad for lunch.  We talked about how fun it would be to eat our own salad greens.  The ones we were eating came from Whole Foods.  Our salad rows are looking like they have been chewed on by the moths that come out in the early evening.  Do any of you experience gardeners know how to deal with this?

Spring Salad with Chevre, Chicken and Red Onions

Serves 4

1 lb Mixed Spring Salad Greens

1/4 red onion sliced thinly

1/2 carrot grated on a box grater on the small holes

1/2 lb Laurels Chanel Chevre crumbled

8 chicken tenders

2 tbs extra virgin olive oil

2 tbs balsamic vinegar

Sea salt and pepper to taste

Heat oven to 425 degrees.  Place chicken tenders in a roasting pan and drizzle 1 tbs balsamic vinegar and 1 tbs olive oil over the top.  Season with sea salt and cracked pepper.

Bake until cooked through but not tough on the outside.  About 15 minutes or until internal read thermometer reads 160.

Cool in the refrigerator for 20 minutes.

Toss salad greens, grated carrot and sliced red onion together.

Top with shredded chicken, crumbled goat cheese and 1 tbs balsamic vinegar and olive oil.  Season to taste.

I will frequently go through a phase where I will make a frittata at least once a week.  I use lovely farm fresh eggs and what ever I have in the fridge.  I never get tired of eating fritattas.  In my house we will eat them for breakfast, lunch with salad or even as a light dinner with salad and crusty fresh-baked bread.

Making fritattas is a wonderful way to clean out all of those little bits of cheese, cooked meats or veg you may have in the fridge.  I have made grilled skirt steak, sharp cheddar and green chile, or ground beef with taco seasonings, salsa and jack cheese combinations.  Kalamta olive, feta, sun-dried tomato and spinach is also a good flavor combination.  You can keep it simple with a classic combination of Ham and Swiss.  You really can’t go wrong.

My favorite is roasted bell peppers, sausage and goat cheese.  When I purchase goat cheese I will often buy Laura Chenel Chevre.  Laura’s goat cheese dairy  is the gold standard of American made French style goat cheese.  The dairy is located in Sonoma California and uses primarily local dairies so you can really taste the terrior of the Napa and Sonoma regions.  Terrior is a delightful French word meaning the flavor of a certain region or land.  We do not have a similar word in English but we should.

In Boulder we are lucky to have a local dairy that produces some excellent goat cheese. I have been purchasing Laura Chenel Chevre for years but lately will frequently purchase Haystack Mountain goat cheese for cheese boards or appetizers.  Haystack makes a goat Camembert that is the best cheese I have ever eaten.  The Queso de Mano is also delightful.  They have a large variety of artisanal goat cheeses.  This is a thriving local business that has grown steadily during the economic downturn and continues to produce excellent cheeses that win awards every year.   I could consume buckets of the Applewood Smoked Chevre.  Seriously….this cheese is light with just a hint of smokiness.  I made a quesadilla with the applewood smoked chevre and roasted green chile.  Very delicious.

Fritatta with Goat Cheese, Roasted Sweet Bell Peppers and Sausage

10 Large Eggs

1/4 Cup Heavy Whipping Cream or Milk (You can use low-fat milk for a lighter taste)

1/2 lb good quality Breakfast Sausage Crumbles (I used Jimmy Dean all natural)

1 Sweet Red, Orange or Yellow Bell Pepper Charred on the grill or gas stove, cleaned of black bits and rough chopped

4 oz Fresh Soft Chevre (Goat Cheese)( I used Laura Chenel fresh soft chevre)

1/4 Tsp Thyme (If you use fresh use 1/2 tsp)( I used some of the lovely French Thyme I bought at Savory Spice Shop.)

1/2 tsp Corn Starch

Sea Salt and Pepper to taste.

Pre-heat oven to 350 degrees.  Spray pie pan or cake round with non-stick spray or rub with butter.  Beat together eggs, heavy cream and corn starch.  The corn starch will help the frittata stay light a fluffy during baking.  You can omit the corn starch if you are eating gluten free or low carb.

Cook sausage in a pan and drain off excess fat.

Put sausage, peppers and cheese in the pie pan.  Pour over egg mixture and top with thyme.  Season with salt and pepper.

Bake for 25-30 minutes or until custard is set in the middle.  Let cool for 10 minutes before cutting.  Can be served either hot, cold or room temperature.

You can also use the classic italian method with a cast iron pan instead of a pie pan.  Elsie from Simply Recipes has good instructions on how to make a frittata by starting it on the stove top.

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