Goat Cheese Spread w Herbs and Olive Oil(from whatscookingamerica.net)
-- submitted by Linda, Chicago
8 ounces goat cheese (about 1 cup)
2 tablespoons heavy whipping cream, more if needed
2 tablespoons extra-vergin olive oil, plus more for drizzling
2 tablespoons dry white wine
kosher salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (choose at least two from the following: parsley, chives, tarragon, dill)
1 tablespoon finely grated lemon zest
good crackers or slices of walnut bread
1 pint cherry tomatoes
1 celery heart, cut into sticks
Put goat cheese, whipping cream, 2 tablespoons olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. Mixture should be spreadable; if it's too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting seasoning as necessary.
Reserve 1 teaspoon herbs for sprinkling, and add rest to processor. Add 2 teaspoons lemon zest. Pulse once more to blend. Line a small (about 1 1/2-cup) round bowl or cup with a sheet of plastic wrap and fill with cheese mixture. Cover and chill at least 30 minutes and up to 24 hours.
To serve, invert bowl onto a serving platter and peel off plastic. With back of a spoon, level off top of cheese and make a small depression. Drizzle olive oil over top. Sprinkle with reserved herbs and lemon zest. Arrange crackers or bread slices, tomatoes and celery around cheese and let guests serve themselves.
Makes about 1 1/4 cups or 6 servings.
Eggs Florentine over Polenta Cakes
-- submitted by Cheryl, Chicago
1 serving
For polenta:
1 1/2 cups chicken stock
1/2 cup water
s&p to taste
1/4 cup polenta
1/8 cup grated parmesan
1/2 T. butter
Bring chicken stock, water, salt and pepper to a boil.
Whisk in polenta and continue to whisk for approximately 5 minutes.
Add grated parmesan and butter.
Pour into a baking dish and chill until firm.
For spinach:
2 T. diced onion
1 T. butter
1/2 bunch fresh spinach
s&p to taste
pinch nutmeg
Melt butter over medium-low heat, add onion and saute until soft.
Add spinach, salt, pepper and nutmeg, and cook for another 5 minutes, stirring often.
For eggs:
2 room temperature eggs
Bring large pot of water to a boil; add 1 T. white vinegar.
Reduce heat to a slow simmer.
Crack egg into bowl and add gently to water; repeat with second egg.
Cook until egg whites are set, about 4 minutes.
Remove from water.
For mornay sauce:
1 T. butter
1 1/2 T. flour
1 cup milk
1 oz grated cheese such as swiss or emmanthaler
s&p to taste
Melt butter over medium-low heat; add flour and cook for 2-3 minutes.
Heat milk and add to flour mixture, whisking constantly.
Cook for approximately 5 minutes, until smooth and thickened.
Add cheese, salt and pepper,and cook for another minute.
To assemble:
1. When set, cut polenta into two discs and fry in olive oil until browned. Remove to a plate.
2. Top polenta with spinach mixture.
3. Top spinach with eggs.
4. Ladle mornay sauce over eggs.
5. Get significant other to wash dishes :)
I used my microplane three times for this recipe: to grate the parmesan for the polenta, to grate the fresh nutmeg for the spinach, and to grate the emmenthaler for the mornay sauce.
If you have someone to help you in the kitchen, you can cook everything at once with no problems. If not, the spinach can be cooked ahead of time and reheated. Also, the eggs can be slightly undercooked, cooled, then given a quick dip back into the simmering water to reheat before plating.
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