Goat cheese and truffle oil add rich flavors to the humble sweet potato.
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
2 tablespoons (1/4 stick) butter
1 teaspoon white truffle oil*
Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil.
Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
*Available at Italian markets, specialty foods stores and some supermarkets nationwide.
1 pound asparagus
2 tablespoons chives, chopped
1 pound fettuccine
5 ounces plain goat cheese
2 tablespoons butter
salt & pepper to taste
Scrape and trim the asparagus. Slice into 1/4 inch lengths. In a kettle bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Drain the pasta.
Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives, salt & pepper. Pour in the reserved water. Toss well and serve.
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The surprise in this dish is the pockets of warm chevre you will surely love!
5 cups chicken stock
3 tablespoons butter (unsalted)
1 tablespoon extra virgin olive oil
1 medium sweet onion minced
1-1/2 cups arborio rice
3 whole lobster, cooked and picked
5 oz. Appleton Creamery classic plain chevre
1 teaspoon fresh thyme
1 teaspoon fresh basil
salt and pepper to taste
In a large saucepan, heat stock and keep it at a low simmer. In a heavy bottomed saucepan, combine the butter, oil and onions and saute till the onions are translucent. Add the arborio rice and stir making sure each grain is coated in the butter/oil mixture. When the rice becomes shiny, add a ladle full of stock. Cook, stirring constantly, till the rice has absorbed most of the stock, 1-2 minutes. Add another ladle full of stock and stir until rice has absorbed the liquid; repeat this process untill the rice is tender, about 17-20 minutes. The rice should be tasted at regular intervals to insure it is cooked properly! Remove the saucepan from heat once the rice is cooked and gently fold in the lobster, cheese and herbs. You will want the cheese to be in the dish in chunks. Salt and pepper to taste and let the rice sit for 2-3 minutes so the cheese melts. Serve in shallow bowls.
Copyright 1999 Mo’s Passion
Steam 2 1- to 1-1/4 # lobsters for 15 minutes and chill to touch. Pick out meat and keep tail and claws in tact. Slice tail into medallions.
Warm Parsnip Flan
3 large parsnips
3 large eggs
1 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1″ pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.
Sprinkle with a good balsamic vinegar and arrange lobster pieces around flan on top of greens.
©2001 Mo’s Passion Inc.