Fiddleheading is a rite of spring in Maine. These delectable greens are the curled tips of Matteuccia struthiopteris (common name ostrich fern).
2 cups fiddleheads, cleaned cooked and cooled
1/2 cup julienne Roma tomatoes
5 oz. fresh chevre
1/2 cup julienne red onion
1/4-1/2 cup balsamic vinaigrette
© Mo’s Passion Inc.
• 2 cups baby spinach leaves (2 oz.)
• 3 tbsp. raspberry vinaigrette
• 4 slices dark wheat or whole grain bread
• 2 drained roasted red peppers, cut into strips (2 oz.)
• 1 oz. goat cheese
• 2 tbsp. thinly sliced green onions
1. TOSS together spinach and vinaigrette. Arrange spinach mixture on 2 slices bread.
2. TOP with red peppers, cheese, green onions and remaining bread.
3 medium leeks, rinsed and minced
1 medium sweet onion, minced
2 T sweet unsalted butter
6 white potatoes, peeled and sliced thin
3 C whole milk
1 C vegetable stock
10 oz. Appleton Creamery Dill Chevre
1/4 tsp grated nutmeg
salt and pepper
In a large saucepan, saute leeks and onions, over high heat, until the onions start to look clear — about 3 minutes. Add the potatoes, milk and stock. Simmer, covered for about 15 minutes, until the potatoes break apart. Puree mixture in a food processor or blender, return to pot and over very low heat, add chevre, nutmeg and salt and pepper. When the chevre has melted, pour soup in a decorative toureen and serve. Freshly snipped chives make a lovely garnish.
©2000 mo’s passion
Perfect for St. Patrick’s Day!
3 T salt
3/4 lb. fresh spinach pasta, uncut, 3 sheets
2 10-oz.pkgs. frozen chopped spinach
1 Cup ricotta
1/2 Cup parmesan
1/2 Cup basil pureé (made by pureeing 8 C basil and 1/4 C olive oil)
11 oz. chevre (soft mild goat cheese)
3 T heavy cream
1-1/2 Cups Bechemel sauce
Cook pasta–undercook–soak in cold water.
Cook spinach–drain well.
Mix ricotta and 2 T. parmesan, salt & pepper.
Mix basil, 3/4 chevre, and cream.
Drain spinach, squeeze out liquid, mix with ricotta.
Preheat oven to 375 degree F oven.
Layer: Bechemel, pasta, spinach/ricotta, pasta, Bechemel, basil/chevre, pasta, Bechemel, chevre (plain), parmesan.
Bake 10-15 minutes til bubbling and browned.
From the Silver Palate Cookbook.
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.