Okra-Cornmeal Cakes with Whipped Goat Cheese

I'm not always the best at "going with the flow, " and I don't particularly consider myself to be easy going.  I like order.  I like plans.  And I like to know what's coming and what to expect.  I only like surprises if I didn't know the surprise was coming (as in, don't tell me "I have a surprise for you!"  and then make me wait!). Oh, right.  I'm also impatient.

Thus, cooking on the fly is not really my thing.  Sure, I make up and develop my own recipes, but it's always with a plan in place already, or at the very least, a general idea of what I'm going for.  Never do I start cooking dinner without having at least a vague idea of what I want to end up eating.

 

 But maybe I should.  Because that's what I did when I created this dinner.  I picked up a bounty of beautiful produce that morning at the farmer's market, with no real intention or plan for any of it.  I knew I wanted to make a veggie-heavy dinner that night, but that's all the direction I had.  So I started by cooking my black eyed peas and chopping some veggies.  I thought about making some sort of bean burger with the black eyed peas, a southern vegetable risotto, a hash topped with a runny egg, or a simple veggie-heavy salad.  But then I struck gold when I recalled these okra-cormeal pancakes I've had saved for ages.  And I thought they'd go well with my black eyed pea salad.  I was done!  Or so I thought… I'd picked up a wheel of the most amazing aged goat cheese that morning at the market, and I decided to incorporate that as well.

I ended up creating a napoleon of sorts… or rather, stacks of deliciousness if you don't want to use fancy terminology.  Buttery, crisp okra cornmeal pancakes, topped with whipped goat cheese and black eyed pea salad… repeat layers.  Absolutely incredible, and for sure one of the highlights of my summer cooking.   This dinner totally hit the spot, and we were exclaiming and "mmm-ing" with every bite.  My picky toddlers even ate the pancakes, okra and all!

So lesson learned:  sometimes it's nice to loosen the reigns a bit, and just cook through improv. And while I'm at it, maybe I should apply that same advice to my life.  It can't hurt, right?!

 

Okra-Cornmeal Cakes with Whipped Goat Cheese
cakes adapted from Basic to Brilliant, Y'all; Whipped Goat Cheese from Smitten Kitchen

• 2 cups yellow cornmeal
• 2 tsp baking powder
• 1 tsp sea salt
• 1 egg, lightly beaten
• 2 Tbs melted butter
• 1 1/2 cups water, plus more if needed
• 8 oz okra, stems trimmed, sliced 1/2 inch thick
• 1 jalapeño, cored, seeded, and finely chopped
• 1 clove garlic, minced
• canola oil, for frying
• 3 Tbs heavy cream
• 4 oz goat cheese, softened
• black eyed pea salad

Line a baking sheet with paper towels or a lint-free kitchen towel, and set aside.  

Prepare the batter by whisking together the cornmeal, baking powder, and salt in a large bowl.  Combine the egg, butter, and water in a large liquid measuring cup.  Pour into the dry ingredients and whisk until just incorporated.  Add the okra, jalapeño, and garlic, and stir to combine, using a wooden spoon (The batter is thick, but not dry.  Add water if needed, a few tablespoons at a time).

Heat half of the oil over medium heat in a 12-inch skillet, preferably cast iron.  Scoop 1/4 cup of batter into the skillet, and use the back of a spoon or the measuring cup to press the batter into an even layer.  Repeat with more batter to make as many pancakes as you can fit into a single layer without crowding (likely 3-4 per batch).  Cook until the bottoms of the cake are brown and bubbles begin to form on the tops, about 2 to 3 minutes.  Use a spatula to turn the cakes, and cook on the second side, an additional 2 to 3 minutes.  Transfer to the lined baking sheet, sprinkle with salt and pepper, and repeat with the remaining batter and oil.  

Meanwhile, use an electric mixer to whip the heavy cream until peaks form.  Add the goat cheese and beat until the cheese is light and fluffy.

To assemble, spread about a tablespoon of the whipped goat cheese on an okra cake, and top that with a spoonful of the black eyed pea salad.  Repeat with another okra cake, more goat cheese, and finally a healthy spoonful of salad.  Serve.

(Make Ahead) Goat Cheese Mashed Potatoes

 

So I had mashed potatoes as my lunch yesterday.

Ohhhh boy.  These potatoes.  In the words of Uncle Jesse, "Have mercy."  They're really really good.  I feel like I could probably just stop right here, because really, these need no further explanation.  But I'm verbose and annoying, so I'll keep going.

While these are goat cheese mashed potatoes, they aren't JUST goat cheese mashed potatoes.  There's also garlic.  Lots of it.  And herbs.  And butter.  And Parmesan cheese.  They are impossibly creamy and rich, and I'd venture to say that they could easily be the best dish on your Thanksgiving table.

The Barefoot Contessa really hit it out of the park with these.  Because not only are the incredibly delicious, but you can prep the whole dang thing ahead of time and just bake it off on Thanksgiving day.  No muss, no fuss.  No leftovers.

Make Ahead Goat Cheese Mashed Potatoes
barely adapted from Ina Garten, The Barefoot Contessa Make it Ahead
serves 6 to 8

• 3 lbs Yukon Gold Potatoes, peeled and cut into 1-inch pieces
• 5 large garlic cloves
• Kosher salt and freshly ground black pepper
• 8 oz garlic and herb goat cheese, at room temperature
• 4 Tbs unsalted butter, at room temperature
• 1 1/2 cups sour cream
• 3/4 cup milk
• 1/2 cup freshly grated Parmesan cheese
• snipped fresh chives, for serving

Preheat the oven to 375 degrees.  Grease a 9x13 inch baking dish and set aside.

Place the potatoes, garlic, and 1 tablespoon of salt in a large pot.  Fill with water so that the potatoes are all completely submerged.  Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes, or until the potatoes are fork-tender.

Drain the potatoes and garlic, then transfer to the bowl of a stand mixer fitted with the paddle attachment.*  Beat at medium-low speed until the potatoes are smooth, then while they are still hot use a wooden spoon to mix in the goat cheese, butter, sour cream, milk, 2 teaspoons of salt, and 1 teaspoon of pepper.  Taste and season with additional salt and pepper as needed.

Pour the mixture into the prepared baking dish and sprinkle parmesan over the top.  Bake 30 to 40 minutes, or until the potatoes are bubbly and lightly browned.  Sprinkle with fresh chives and serve hot.

*Alternatively, you could use a food mill/potato ricer, or just a potato masher and mash the potatoes by hand.

**To make it ahead, assemble the dish, including the parmesan, and refrigerate for up to 3 days.  Bake before serving.

Baked Penne with Roasted Red Pepper Sauce and Goat Cheese

 

Some flavors and ingredients just inherently go together, and in my humble opinion, roasted red peppers and goat cheese are one of them.  I've been making this pasta for the past two years, and I'm sorry to say that I'm only now sharing it with you.

The sauce is a simple roasted red pepper sauce, with the addition of some cheese, shallots, herbs, and a little lemon.  A pinch of red pepper flakes give it just a hint of spice, and the luxurious and vibrant sauce coats the pasta beautifully.  A mixture of goat and ricotta cheeses dot the top of the baked pasta dish, and the creamy cheese with the bold sauce just work.  I always add a little shredded chicken for some extra protein, but this is great as a vegetarian meal as well.

This baked pasta dish is super easy to prep, and is perfect for serving to guests.  Something about this dish seems just so "springtime" to me, so that's when I make it the most.  Therefore, I of course always serve it with simple roasted asparagus, and a light white wine.

Roasted Red Peppers + Goat Cheese = True Love Forever.

Baked Penne with Roasted Red Peppers and Goat Cheese
adapted from Pasta Revolution
serves 4

• 8 oz (2 1/2 cups) dried penne pasta
• kosher salt and black pepper
• 4 oz (1/2 cup) ricotta cheese
• 4 oz goat cheese, softened
• 1 tsp lemon zest
• 6 Tbs extra virgin olive oil
• 3 cups roasted red peppers, patted dry and chopped coarse (3-4 peppers)
• 2 oz Parmesan cheese, grated (1 cup)
• 1/3 cup fresh parsley leaves
• 1 shallot, chopped
• 2 tsp minced fresh thyme
• 1 Tbs fresh basil, plus more for serving
• 2 cloves garlic, smashed
• juice of 1/2 lemon
• pinch of red pepper flakes
• 2 cups shredded cooked chicken

Heat the oven to 450 degrees and lightly grease an 8-inch square baking dish.

Bring a large pot of water to a boil, season with 1 tablespoon of salt, and add the pasta.  Cook until it is just shy of al dente, 8 to 9 minutes.  Drain the pasta and return to the pot.

Meanwhile, mix the ricotta, goat cheese, lemon zest, 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.  Set aside.

In a food processor, combine the peppers, Parmesan, remaining 5 tablespoons of oil, parsley, shallot, thyme, garlic, basil, lemon juice, and roasted red paper flaws,  Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.  Puree until smooth, about 30 seconds, scraping down the sides of the bowl if necessary.  Taste and season with additional salt and paper as needed.

Add the sauce to the pot with the pasta, and stir in the chicken.  Mix well to combine.  Pour the mixture into the prepared baking dish, and drop dollops of the cheese mixture over the top.

Bake until bubbly and browning, about 15 minutes.  Allow to cool 10 to 15 minutes, sprinkle additional basil over the top, and serve.

Pepper-Glazed Goat Cheese Gratin

During the holidays, and really throughout the entire year, it's nice to have a super easy appetizer in your back pocket.  One that you can make on short notice - like if you have last minute guests stop by, or if you forget that you're supposed to bring a dish to share to a meeting, party, or event.  Or if you don't have time to make anything time-consuming.  We've all been there.

Let this be your "go-to" appetizer.  It is embarrassingly easy, pretty and festive, and always well-received.  Do you need more convincing?  It's equally tasty fresh out of the oven, at room temperature, and chilled.  Oh, and it only calls for three ingredients.

Goat cheese and pepper jelly are a great combination (try it on a grilled cheese and thank me later).  Creamy, tangy goat cheese + addictively sweet and spicy pepper jelly spread on a piece of crusty bread?  This is a winner all around.

Pepper-Glazed Goat Cheese Gratin
inspired by Food and Wine

• 10 oz creamy goat cheese, softened to room temperature
• 4 oz cream cheese, softened to room temperature (low-fat is fine)
• large pinch of kosher salt
• 1/2 cup pepper jelly

Preheat the oven to 400 degrees Fahrenheit.  Combine the goat cheese, cream cheese, and salt in a medium bowl, mixing well to combine.  Spread in a lightly greased 8x8 inch baking dish or other small baking dish.

Whisk the pepper jelly in a small bowl to smooth out any lumps, then spread in an even layer over the cheese.

Bake 7-8 minutes, then turn on the broiler and cook an additional 2-3 minutes, until the top is bubbly.  

Allow to cool slightly, then serve with toasted baguette slices or crackers.

Cherry & Goat Cheese Crostini

I look forward to cherry season all year long.  Like any good food blogger, I save countless recipes that I can't wait to try.  And without fail, the first few pounds of cherries that we buy go straight from the bag into our mouths.  Once I get that out of my system, I start churning out recipes.  Like this crostini.

When we had our best friends over for dinner a few weeks ago, for some reason I was really struggling with what to serve for an appetizer.  I wanted to do some sort of bruschetta or crostini, but nothing was coming to mind, so I just started browsing my favorite food blogs.  Of course Annie had the answer - cherry and goat cheese crostini!

Since I was throwing this together at the last minute, I didn't have time to go to the store.  So I just improvised and hoped for the best.  I assembled what I thought to be way more than we'd eat, but they were all gone pretty quickly.  This crostini is super fast and easy, and I'll definitely be enjoying it all summer long.

Fresh Cherry and Goat Cheese Crostini
inspired by Fine Cooking, via Annie's Eats

• 1 cup pitted and chopped fresh cherries
• 1 shallot, finely diced
• 2 Tbs chopped fresh mint
• 1 Tbs chopped fresh basil
• splash of balsamic vinegar
• splash of olive oil
• salt to taste
• 4 oz. fresh goat cheese, at room temperature
• about 18 1/2-inch thick baguette slices, lightly toasted

In a medium bowl, mix together the cherries, shallot, mint, basil, balsamic vinegar, and olive oil.  Taste and season with salt as needed.

Spread a thin layer of goat cheese on each piece of bread, then top with the cherry mixture.  Serve immediately.

Balsamic Strawberry & Goat Cheese Flatbread

I've been pretty obsessed with strawberries this spring, but I've been even more obsessed with the strawberry-balsamic combo.  It all started with this strawberry-caprese salad, and it's continued into this flatbread and even a dessert (recipe coming soon!).  So given this recent love, I was absolutely ecstatic to find a strawberry-balsamic vinegar at a local oil & vinegar store (yes, a whole store that sells all sorts of oils and vinegars.  Yes, I'm in love).

One Saturday afternoon, we decided to have a casual snacky dinner - we had some cheeses leftover from various gatherings and recipes, some hummus, and some other little things that needed to be used up.  So we just made that dinner.  However, I was kind of in the mood to cook, and was itching to use my new vinegar, so I also whipped up this flatbread.  We called some neighbors, and before we knew it, we were all outside watching the kids play, drinking a glass of wine, and stuffing our faces.

It's a basic pizza dough with a little lemon zest kneaded in, then drizzled with olive oil, some lemon juice, thinly sliced strawberries, crumbles of goat cheese, baked, and then finished with a sprinkling of basil and a drizzle of balsamic vinegar.  Heaven.  The strawberries get so flavorful when roasted in the oven, and then the addition of lemon zest brightens up the flavors.

This flatbread was a great addition to our little buffet, but I also think it would make a great appetizer for a dinner party, served as lunch with a side salad, or as part of a brunch.  It's a little bit sweet, a little bit savory, and completely delicious.  Strawberries = love.

Balsamic Strawberry & Goat Cheese Flatbread
inspired by Joy the Baker

• 1 lb of pizza dough
• zest and juice of 1 lemon
• olive oil, for drizzling
• 1 cup thinly sliced strawberries
• about 1/2 cup crumbled goat cheese
• good balsamic vinegar
• 1-2 basil leaves, minced

Preheat the oven to 375 degrees.

On a well-floured surface, sprinkle about half the lemon zest over the pizza dough.  Knead it into the dough until well-incorporated, and then press the dough into a rectangle that measures about 12x9 inches (it doesn't have to be exact).  Drizzle with olive oil and about 1 tablespoon of the lemon juice.

Sprinkle the strawberries over the dough, followed by the goat cheese, and then drizzle lightly with the vinegar.

Bake 25-30 minutes, or until the dough is cooked through and just turning golden.  Drizzle with a little more balsamic vinegar and sprinkle with basil.  Cut into squares and serve warm or at room temperature.

Goat Cheese Potato Gratin

Potatoes au gratin are one of those things that I can eat any time, any day.  I mean, seriously.  You smother potato slices in cream and cheese and then bake it.  Nothing bad about that.  I've made countless variations over the years, but the experimenting ends with this version.  I have two words for you:  Goat.  Cheese.  I should just stop right there because really - what else could I possibly say?

How about this is not only the absolute best potato gratin I've ever made, but also the most low-maintenance?  You simply slice the potatoes (a mandolin makes this job very easy and fast), then layer them with a mixture of milk, cream, goat cheese, garlic, and Parmesan.  Bake it, and you're ready to dig in.

The goat cheese was definitely noticeable, but not overly prominent.  I think it just gave the dish another depth of flavor and some extra creaminess.  After dinner, I found myself sneaking bite after bite of the leftovers.  It's definitely one of those dangerously addictive dishes.  I served this with asparagus and herb-grilled pork tenderloin (recipe coming soon!), and finished the meal with a strawberry-rhubarb crisp.  It was a wonderful spring dinner, but Joey pointed out that he would have been equally as happy if I'd just served the potatoes and called it a day.

I always think of potatoes au gratin as being a good dish for Easter, and this version would be especially great.  The goat cheese elevates it to "holiday meal" level, but it's still incredibly easy and low-maintenance.  Assemble it in the morning, then after church just pop it in the oven.  And prepare to swoon.


Goat Cheese Potato Gratin
adapted from Bon Appetit, via Epicurious

• 2 lbs yukon gold potatoes, peeled
• 1 cup milk (low fat is fine)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 heaping cup crumbled goat cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 1/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/8 tsp nutmeg
• snipped fresh chives, for serving

Preheat the oven to 400 degrees.  Lightly grease an 11x7 inch baking dish.

Slice the potatoes very thinly.  I used my mandolin, and did half of them on the thinnest setting, and the other half on the next one up.  This gave the dish a little more texture.

In a medium bowl, whisk together the milk, crew, garlic, goat cheese, Parmesan cheese, salt, pepper, and nutmeg.

Layer 1/3 of the potatoes in the bottom of the baking dish. overlapping them slightly.  Pour 1/3 of the cream mixture over the potatoes, then repeat the layers two more times with the remaining potatoes and cream.

Bake, uncovered, for about 1 hour and 15 minutes, or until the top is browned and the potatoes are cooked through.  Allow to stand at least 15 minutes.  Sprinkle with chives and serve.

Balsamic Steak, Roasted Red Pepper, & Goat Cheese Pizza

Happy pizza Friday!  When we have leftover meat, my favorite way to use it up is on a pizza.  Chicken. pulled pork, and most recently, steak!  There was a good bit of steak leftover from the Mexican-Style Steak Sandwiches, so one night I chopped it up and made bbq sandwiches, and one night I made this pizza.  And this pizza - oh my goodness - it's one of the best things I've made in quite some time.

I started by making a roasted red pepper sauce - simply pureed some roasted peppers in the food processor with a little garlic and basil.  I topped that with a little mozzarella, the chopped steak, and then some crumbled goat cheese.  After it was cooked, I drizzled the whole thing with balsamic glaze, and it just put the whole pizza over the top.  Balsamic glaze on pizza is, quite simply, life-changing.  I first tried it on a whim last time I made white pizza, and I thought it would go really well with the steak and goat cheese this time.  It's just a little sweet, a little sour, and a lot delicious.  So so good.  To be honest, I'm going to have a hard time eating pizza without it moving forward.

If you don't just happen to have any leftover steak in your fridge, then just cook it to your liking and slice it thinly.  I also think chicken would work well here, or make it vegetarian and leave the meat off altogether.  

Balsamic Steak, Roasted Red Pepper, and Goat Cheese Pizza

Pink Parsley Original

• pizza dough
• olive oil
• 1/2 cup roasted red peppers, patted dry and coarsely chopped
• salt and pepper
• 1 clove garlic, minced
• 2-3 basil leaves torn
• 3/4 cup shredded mozzarella cheese
• 1/2 cup thinly sliced steak
• 1/2 cup crumbled goat cheese
• 1/2 cup Balsamic vinegar

Preheat the oven and the pizza stone to 500 degrees, for at least 30 minutes.  Lightly sprinkle a large square of parchment paper with cornmeal, and stretch the pizza dough over it into a 12 inch circle.  Brush the outer ring with olive oil.

In the food processor, puree the roasted red peppers, garlic, and basil.  Season to taste with salt and pepper.  

Spread the roasted red pepper puree over the pizza dough, and sprinkle with mozzarella.  Scatter the steak over the cheese, and then top with the goat cheese crumbles.  

Use the parchment to transfer the pizza to the pizza stone and cook for about 10 minutes, or until the crust is browned and the cheese is bubbly. 

Meanwhile, bring the balsamic vinegar to a boil in a small saucepan.  Boil until it's thick and syrupy and reduced to a few tablespoons.

Allow the pizza to cool about 10 minutes, then drizzle with the vinegar (a little goes a long way and you don't have to use all of it).  Slice and serve.

White Bean Salad with Oven-Roasted Tomatoes and Goat Cheese

 

Oven-Roasted tomatoes are pretty much my favorite (healthy) thing ever.  Whenever I make them, it's hard to save them for the recipe, when really I just want to eat the entire pan as a snack.  But it's definitely worth it to save them for this salad.  White beans are one of my favorite types of beans, and they are the base of this salad.  They are mixed with the sweet and tender oven-roasted tomatoes, pine nuts, lemon, and goat cheese.  This is a wonderful side dish, but it makes a great lunch or light entree served over a bed of arugula as well.  

I have had a black bean salad with roasted tomatoes saved for quite some time, but for some reason I thought of turning it into a new salad using white beans, pine nuts, and goat cheese instead of the black beans, feta, and almonds.  It just goes to show that it is incredibly versatile, and you can pretty much adapt it to any flavor profile you'd like.

I've been making more of an effort to prepare interesting and healthy side dishes lately, and this one was a triple success:  easy, healthy, and it made enough for me to enjoy for lunches for the rest of the week!  If you want to add meat and turn it into a heartier main-course salad, then I think chicken sausage, grilled chicken, or shrimp would be great as well.

White Bean Salad with Oven-Roasted Tomatoes and Goat Cheese

inspired by Super Natural Everyday, by Heidi Swanson

• 1 pint cherry tomatoes (about 2 cups)
• 1/4 cup extra virgin olive oil, plus more if needed
• 1 Tbs sugar
• salt and black pepper
• 4 cups (2 15-oz cans) cooked Cannellini Beans
• 1/3 cup toasted pine nuts
• zest and juice of 1 lemon
• 1/2 cup crumbled Goat cheese
• Arugula, for serving (optional)

Preheat the oven to 350 degrees, and position the rack in the top third of the oven.  Halve each tomato and place them cut-side up on a rimmed baking sheet.  In a medium bowl, whisk together the olive oil, sugar, and 1/2 teaspoon of salt.  Pour over the tomatoes and top with cracked black pepper.  Cook 45 to 60 minutes, or until the tomatoes shrink a little bit and start to caramelize around the edges.  Allow to cool to room temperature before using.  The tomatoes can be refrigerated in an airtight container (with their oil) for about 1 week.

To make the salad, combine the beans, most of the tomatoes (with their oil), pine nuts, 1/4 teaspoon of salt, lemon zest, and lemon juice.  Taste and adjust the seasonings.  Gently fold in the goat cheese, and top the salad with the rest of the tomatoes and some fresh black pepper before serving. 

Zucchini & Goat Cheese Stuffed Mushrooms

Joey and I discuss "nature vs. nurture" quite often when it comes to Caroline.  Is she inherently awesome, or is it a product of our awesome parenting?  ;-)  Though in all seriousness, she is a very good eater, and we discuss it at length.  Is it because we are constantly introducing her to new foods, or is it just because she loves to eat?  I guess we'll find out when our second child starts eating table foods, but for now I like to think that I at least had a little something to do with it.  I'm quite sure that I'll screw her up in other areas of life, but at least I know I did something right - she does love to eat vegetables.

We've been eating a lot of zucchini lately - baked zucchini fries, grilled or broiled zucchini, zucchini bread, zucchini on pizza... it has yet to get old.  So far Caroline has enjoyed the grilled zucchini the most.  She actually had a third helping yesterday!  "Please more 'kini please!"

I was definitely intrigued when I found this recipe for zucchini and shrimp stuffed mushrooms, because I loved the idea of stuffing mushrooms with more veggies.  I loved the lighter take on them, but I had my own inspiration for the filling.  I love the combination of zucchini and goat cheese, so I ran with that instead.  It's a very simple filling, amped up with the addition of garlic, herbs, and cheese.

As expected, Caroline ate her fair share.  And of course I loved them too:  but then again you could stuff pretty much anything with goat cheese and I'm happy!

Zucchini and Goat Cheese Stuffed Mushrooms
Pink Parsley original, inspired by Living Lou

• 10 large button or cremini mushrooms, wiped clean, and stems removed but reserved
• 1 cup grated zucchini (about half a medium zucchini)
• 1 shallot, minced
• 1 Tbs olive oil, plus more for drizzling
• 1 clove garlic, minced
• 2 oz. cream cheese, softened (reduced fat is fine)
• 2 oz. (1/4 cup) crumbled goat cheese
• 2 Tbs grated Parmesan or Pecorino cheese
• 3 Tbs dried breadcrumbs
• 2 Tbs minced fresh basil
• 2 Tbs snipped fresh chives
• kosher salt and black pepper

Preheat the oven to 400 degrees. 

Finely chop the mushroom stems.  Toss the zucchini in a colander with a little salt and allow to drain 5-10 minutes, then wrap in a paper towel and squeeze to remove excess moisture.

Heat the oil in a small skillet over medium heat.  Add the shallot, mushroom stems, and zucchini, and saute until the vegetables have softened, 3-4 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Remove the skillet from heat and stir in the cream cheese, goat cheese, Parmesan, bread crumbs, and herbs.  Taste and season with salt and pepper.

Scoop the filling into each of the mushroom caps.  Drizzle with additional olive oil.  Bake 15-20 minutes, or until the tops are golden brown and the mushrooms are cooked through.  Serve immediately.

Grilled Asparagus Panzanella

I gave you fair warning yesterday that I'm obsessed with grilling.  Add that to my obsession with asparagus, and it should come as no surprise that this is one of my favorite spring dinners.  (As a side note, I really hope you aren't getting tired of asparagus recipes - I still have a few to share with you before it goes out of season)!  I think the combination of the grilled veggies is just perfect, the bread is crispy and garlicky, the vinaigrette is simple but flavorful, and the garnishes add just the right amount of crunch and flavor.  I especially loved the sprinkling of goat cheese on top.

Once you have the veggies and bread prepped, this comes together quite quickly  The vegetables and bread grill up in minutes, and then all you have to do is toss it all together and serve.  It is a wonderfully low-maintenance and fresh dinner for late spring, and I think it would also make a lovely lunch or addition to brunch.  If I were able to drink wine, I would have most definitely enjoyed this salad with a crisp Pinot Grigio.  There's always next spring....

I have also updated my Featured Recipes page with some of my favorite vegetarian dinners !


Grilled Asparagus Panzanella
adapted from Cuisine Tonight:  Grilling
makes 8 cups


For the Vinaigrette:

• 1/4 cup white wine vinegar
• 1/2 tsp Dijon mustar
• 1 garlic clove, minced
• 1 tsp honey
• 1/2 tsp dried oregano
• 3 Tbs olive oil
• salt and pepper to taste

For the salad:

• 6 slices Italian bread (1/2-inch thick)
• 1 lb asparagus, trimmed
• 1 yellow bell pepper, seeded and quartered
• 1/3 cup sliced red onion (about 2 "rings" each cut 1/2-inch thick)
• olive oil
• kosher salt and black pepper
• 1 garlic clove, cut in half
• 1 cup halved grape tomatoes
• 1/3 cup pitted kalamata olives, halved
• 2 Tbs pine nuts, toasted
• 1/4 cup chopped fresh basil
• 1/4 cup crumbled goat cheese

Preheat the grill to medium-high and clean the grates.

Whisk together the ingredients for the vinaigrette and set aside.

Brush the bread with oil and sprinkle with salt and pepper.  Toss the asparagus, pepper, and onion lightly with oil and season with salt and pepper.

Grill bread 1-2 minutes per side, until crisp and golden.  Remove from grill and when cool enough to handle, rub with the cut garlic clove.  Set aside.

Grill asparagus, pepper, and onion until charred and cooked through turning once.  Remove from grill and chop into bite-sized pieces.

Dice the bread into cubes and toss with the grilled vegetables, tomatoes, olives, pine nuts, and basil.  Toss with the vinaigrette (you may not need all of it -just add a little at a time until you're happy with the amount).  Season with salt and pepper if necessary.

Divide evenly among plates and sprinkle with goat cheese.  Serve warm or at room temperature.

Goat Cheese & Strawberry Grilled Cheese Sandwich

Lately I have been really obsessed with goat cheese.  Or to be more specific, goat cheese + fruit.  Most often I just add both to a salad, but there have been a few stand-out dishes that were a bit more involved.  I came across this recipe in Southern Living a few months ago, and I've been waiting for a chance to make it ever since.  During strawberry season, we always have at least one big container of strawberries in the fridge, yet somehow I just kept forgetting about this.  But one day when pickings were slim for lunch, I was going to just make a snack plate of some fruit and cheese, when I suddenly remembered this recipe.  Luckily, I had pretty much everything on hand, so I excitedly threw this together.

And I absolutely LOVED it.  Given my love for all things fruit and goat cheese, that should come as no shock though.  And while I loved the cheese and the strawberries together, what made this sandwich killer was the pepper jelly.  Just a hint of spice mixed with the sweet strawberries and tangy goat cheese just put it over the top.  This made an awesome lunch, and one I plan to enjoy as often as possible during strawberry season.

Want more goat chese?
Blueberry-Goat Cheese Focaccia
Grilled Asparagus with Rosemary and Goat Cheese
Peppered Pear and Goat Cheese Scones
Roasted Beet Salad with Goat Cheese and Spicy Pecans
Herb and Goat Cheee Biscotti
Goat Cheese Bruschetta


Goat Cheese and Strawberry Grilled Cheese
adapted from Southern Living, March 2011
makes 3 sandwiches

• 4 oz. goat cheese, softened
• butter
• 6 slices bread
• 5 tsp red pepper jelly
• 3/4-1 cup sliced fresh strawberries
• 6 large basil leaves, sliced thin
• salt and pepper to taste

Heat a large skillet or griddle over medium heat.

Spread one side of each slice of bread lightly with butter.  Flip the bread over, spread half the slices with pepper jelly, and top with half the goat cheese.  Lay the strawberry slices in a single layer, sprinke with basil, salt, and pepper, then spread goat cheese on the remaining slices of bread.  Top the strawberry side with the reamining bread.

Cook sandwiches 2-3 minutes per side, or until golden-brown.  Serve.

Blueberry-Goat Cheese Focaccia

I've mentioned before that Caroline loves to help me in the kitchen.  However, due to her egg allergy, she is limited in what she can actually eat.  So I feel bad for her to help me bake cupcakes, only to tell her later that she can't have one.  Which is why bread is such a perfect thing for us to bake together.

There are several fun steps for her to help me with in this focaccia recipe. It is kneaded by hand, and while I know I could just use my stand mixer, I think it's a lot more fun to do it by hand.  Especially a 2 year old's tiny hands.  :-)  She also thought it was great fun to punch down the dough and spread it in the pan, and then to make the little "dimples" with her fingers.  Finally, we scattered some blueberries on top.  And then of course the best part:  the taste testing!

And the verdict?  We both really liked it!  It was a bit of an experiment.  I had actually never heard of blueberry focaccia, nor did I have a real recipe to follow.  I just took my favorite focaccia recipe, decreased the salt, added some sugar, and used butter instead of olive oil.  I simply sprinkled some blueberries on top, followed by some sugar and lemon zest, and baked it as usual.  I actually had some blueberry goat cheese that I'd picked up from Trader Joe's, so I used that on half just for fun.  It added a really great flavor to the bread, and I loved the contrast with the sweet berries.

This makes a great breakfast or snack, and I think it would be a fun addition to an Easter brunch.  And it's 2 year old-approved!

Blueberry Focaccia
Pink Parsley original, basic focaccia dough adapted from Williams-Sonoma

• 1 package (2 1/4 tsp) instant yeast
• 1/2 cup warm water 
• 1 1/2 cups warm milk
• 1/4 cup + 2 Tbs melted butter
• 5 cups all-purpose flour
• 1 tsp kosher salt
• 2 Tbs sugar, divided
• zest of 1 lemon, divided
• 1 heaping cup blueberries (fresh, or frozen that have been rinsed and dried)
• goat cheese, for sprinkling (optional)

 Add the yeast to the water and stir to combine.  Stir in the milk and 1/4 cup of the butter.  In a large bowl, stir together the flour, sugar, half of the lemon zest, and salt, and add the yeast mixture.  Use a wooden spoon to stir, and mix until a soft dough forms, about 2 minutes.

Turn the dough out onto a lightly floured work surface, and knead until the dough is smooth and elastic, about 10 minutes.  Shape into a ball and transfer to a lightly oiled bowl.  Cover with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Oil a 15x10x1 inch baking pan, and punch down the dough.  Transfer to the pan and press down with your hands to flatten the dough and cover the bottom of the pan.  Cover with a clean, lint-free kitchen towel or plastic wrap, and let rise again until puffy, about 1 hour.

Preheat the oven to 450 degrees.

Using your fingertips, press dimples in the dough about 1-inch apart and 1-inch deep.  Scatter the blueberries over the top, then drizzle with the butter and sprinkle with the remaining sugar and lemon zest.  Top with goat cheese if using.

Bake 15-25 minutes, or until the top is golden-brown.  Slide the focaccia onto a wire rack to cool, then cut into squares and serve.

Grilled Asparagus with Rosemary and Goat Cheese

Now that it is spring, I am taking full advantage of all the beautiful produce that's starting to pop up in the grocery store.  I look forward to asparagus more than almost any other veggie, and I cook with it at least once a week in the spring.  Depending on what else we're eating, I either grill or roast it, as I think those preparations bring out the best flavor.  No matter what we're eating for dinner, chances are I'm serving it with some sort of roasted or grilled vegetable.

Normally, I wouldn't share such a simple recipe, but the rosemary dressing and goat cheese really make this special.  The asparagus is tossed in a mixture of olive oil, lemon juice, and rosemary, grilled, then topped with more of the rosemary vinaigrette and crumbled goat cheese.  The mild and creamy goat cheese mellows out the assertive flavors of the rosemary and lemon, and the crisp-tender asparagus has a nice smoky flavor thanks to the grill.

This is a quick and easy side, but it's elegant enough to serve to company.  I also think it would make a great addition to your Easter menu.  But I for one won't be waiting until Easter to eat this again!

More Asparagus Recipes:
Asparagus and Goat Cheese Pasta
Spring Vegetable Risotto
Pasta Primavera
Spring Vegetable Soup
Champagne Risotto

Grilled Asparagus with Rosemary and Goat Cheese
adapted from Cook's Illustrated, Summer Entertaining 2009

• 2 Tbs extra-virgin olive oil
• juice from 1/2 lemon
• splash of balsamic vinegar
• 1/2 tsp lemon zest
• 1 medium garlic clove, finely minced 
• 3/4 tsp minced fresh rosemary
• pinch red pepper flakes
• kosher salt and freshly ground black pepper
• 1 1/2 lbs asparagus, tough ends snapped off (avoid super thin or thick spears)
• 1 oz. goat cheese, crumbled

Prepare grill. 

In a small bowl, whisk together the oil, lemon juice, lemon zest, balsamic vinegar, garlic, rosemary, red pepper flakes, and salt and pepper to taste.  On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the dressing.

Grill the asparagus, turning once, until tender and streaked with grill marks, 5 to 7 minutes.  Transfer to a platter, drizzle with remaining dressing, and top with goat cheese. 

Serve hot, warm, or at room temperature.

Baked Eggs with Herbs and Goat's Cheese

One of my favorite things about the weekend is that Joey is home and we can enjoy a nice breakfast together.  He usually requests waffles, but sometimes I can convince him to try something new.  I've had the idea of doing an egg dish with herbs and goat cheese for a while now, but I couldn't decide on the specifics - should I make an omelet, frittata, or just mix them into some scrambled eggs?  I eventually settled on a simple baked eggs preparation, and I'm so happy with my choice! 

This elegant breakfast comes together in under 20 minutes.  The most time consuming part is chopping the herbs.  We both really enjoyed these eggs, though next time I think I'll cook them in a shallower dish.  I used ramekins, but I felt like they were a little too deep, and the eggs weren't cooked very evenly.  We still really enjoyed this breakfast though - I really loved how the top gets crispy, and I loved the combination of the herbs with the goat cheese.  Toast is a must, and bacon and fruit are optional (but highly recommended) sides. 

Baked Eggs with Herbs and Goat Cheese
inspired by Ina Garten, Barefoot in Paris
serves 2

• 1 clove garlic, minced
• 2 tsp chopped fresh scallions
• 1 tsp chopped fresh parsleye
• 1 Tbs chopped fresh basil
• kosher salt and freshly ground black pepper
• 2 Tbs crumbled goat cheese
• 2 Tbs heavy cream
• 1 tbs unsalted butter
• 4 large eggs

Preheat the broiler and adjust the oven rack to be 6 inches from the heating element.   Place 2 gratin dishes on a baking sheet.  Divide the butter and cream between them, and place under the broiler until hot and bubbly, about 3 minutes.

Meanwhile, combine the herbs, garlic, salt and pepper in a small dish.  Carefully crack 2 eggs into each of 2 teacups, being careful not to break the yolks. 

Remove the baking sheet from the oven and quickly but carefully pour the eggs into each of the dishes.  Scatter the herb mixture and goat cheese over the eggs, and season well with salt and pepper. 

Return the baking sheet to the oven, and cook until the whites are just set, 5-6 minutes, rotating the baking sheet to ensure even cooking.  Remove from oven and allow to sit about 1-2 minutes before serving. 

Peppered Pear and Goat Cheese Scones

I'm really regretting using my Friends reference to the beef trifle in a previous post - because this one is definitely more of a head-scratcher.  Pear scones - good.  Goat cheese scones - good.  Peppered scones - good.  All three?  Somehow, it's gooooood.

I was actually pretty apprehensive about these as I mixed them up, but I was so intrigued that I forged on.  I was also tempted to decrease the pepper, but it turns out that the combination of the sweet pears and spicy pepper was my favorite part of these scones.  I was even more apprehensive as I shaped them, because they were really crumbly and dry.  But again, I forged on, and when they came out of the oven they had transformed into moist, flavorful scones.  Absolute perfection.  I served these on the side of a main-dish salad that very night, and then enjoyed the leftovers for breakfast and snacks. 

The only other problem I had with the recipe is that my scones didn't brown on top.  I know its a minor complaint, but I think next time I'll brush the tops with melted butter instead of milk.  This was such a surprising cooking success, and I can't wait to make them again - perhaps an apple and cheddar version next time?

Peppered Pear and Goat Cheese Scones
adapted from Savory Baking, by Mary Cech
makes 6-8 scones

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 2 Tbs granulated sugar
• 1 1/4 tsp kosher salt
• 1 tsp freshly cracked black pepper, plus extra for sprinkling
• 1 stick butter, grated and frozen for 10-15 minutes
• 1 medium pear, peeled, cored, and roughly chopped
• 4 ounces goat cheese, crumbled into walnut-sized pieces
• 1/2 cup buttermilk or yogurt
• 2 Tablespoons whole milk
• 1 Tablespoon butter, melted

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  Stir together the flour, baking powder, sugar, salt, and 1 tsp of the pepper in a medium bowl.  Add the butter, pears, and goat cheese, and stir to incorporate.

Pour the buttermilk and whole milk over the flour mixture and lightly blend with a spatula.  The dough may look dry, but it will come together in the oven.

Using a 1/3 cup measuring cup, scoop the dough into mounds evenly spaced on the baking sheet.  Brush the scones with the melted butter, and sprinkle with extra pepper.  Bake until lightly browned, about 25 minutes.  Serve warm or at room temperature.

Roasted Beet Salad with Goat Cheese & Spicy Maple Pecans

Up until I made this salad, I had never tasted a beet.  They always seemed yucky, and  though I consider myself to be fairly adventurous in my tastes, I never had the desire to try them.  Even though Dwight Schrute loves them (Beets.  Bears.  Battlestar Gallactica).  This summer we joined a CSA, and we've got beets coming out of our ears, so I figured I'd better learn to love them - and now I do! My friend Michelle suggested that I start out eating them in a salad with some goat cheese.  She knows I love goat cheese!

This recipe is from The Pastry Queen, and she didn't disappoint.  Yes, its a little labor and time-intensive for a salad, but I ate this as my dinner, so I didn't mind.  If you want to serve this for company, the beets, pecans, and vinaigrette can all be prepared ahead of time.

The beets are roasted in a braising liquid containing chicken stock, white wine, sugar, vinegar, onion, and ginger.  Quite honestly I'm not sure that it really imparted that much extra flavor to the beets, but it did make for a flavorful component to vinaigrette.

Now that I know I love beets, I can't wait to experiment all summer with fun beet dishes!

One Year Ago:  The Infamous Cupcake Sliders


Roasted Beet Salad with Goat Cheese and Spicy Maple Pecans
adapted from Rebecca Rather, The Pastry Queen Parties
serves 8 as a first course, 4 as a main dish


Roasted Beets

• 6 equal-size medium beets (about 2 pounds) washed and greens trimmed
• 3 cups chicken stock
• 1 cup dry white wine
• 1 cup firmly packed brown sugar
• 3 Tablespoons balsamic vinegar
• 1 yellow onion, quartered
• 1 knob fresh ginger (with peel)
• 1 teaspoon kosher salt
• 1 Tablespoon olive oil

Spicy Maple Pecans

• 1 Tablespoon olive oil
• 3 Tablespoons maple syrup
• 3 Tablespoons sugar
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon cayenne pepper
• 1 cup pecan halves, toasted

Beet Vinaigrette

• 6 Tablespoon reserved beet braising liquid
• 1 Tablespoon freshly squeezed lemon juice
• 2 Tablespoons white wine vinegar
• 1 Tablespoon + 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons chopped fresh rosemary leaves
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Salad

• 8 cups arugula, spinach, or mixed greens
• 8 ounces goat cheese, crumbled

 Preheat the oven to 350.  Set the beets in a roasting pan or casserole dish.  Pour in the stock, wine, brown sugar, vinegar, onion, ginger, salt, and olive oil.  Cover tightly with aluminum foil or lid.  Roast until the beets are fork tender, about 45 minutes to 1 hour.  Use tongs to transfer the beets to a cutting board to cool to room temperature.  Reserve 6 Tablespoons of the braising liquid for the vinaigrette.

If you want to avoid red fingers, wear rubber gloves.  Cut off the stubble and tail, then peel the beet using your fingers or a peeler. Chop into bite-sized pieces and set aside.


To make the pecans. Line a baking sheet with foil and spray lightly with cooking spray.  In a frying pan set over medium heat, combine 1 Tablespoon of olive oil, the maple syrup, sugar, cayenne, and 2 Tablespoons vinegar.  Bring the mixture to a simmer and stir in the pecans.  Continue stirring until the mixture thickens slightly and coats the pecans, about 10 minutes.  Pour the pecans onto the baking sheet, and allow to cool before breaking them apart.


For the vinaigrette, whisk together the reserved braising liquid, lemon juice, both vinegars rosemary, mustard, salt, pepper, and olive oil.


To assemble the salad, Toss the beets with the salad greens and vinaigrette in a large bowl.  Divide evenly among serving plates and top with pecans and goat cheese.

Herb and Goat Cheese Biscotti

It isn't often that I see a recipe and want to try it immediately.  Usually, I will save or star it in my google reader, then come back to it weeks (or even months) later when I'm lacking inspiration.  I saw Giada make this savory biscotti on her show, and in 2 hours I had made it myself.  Pretty much anything with goat cheese or herb de provence will always catch my eye, and in combination with my newfound love for biscotti, I just had to make it right.then.

And it didn't disapoint.  It is crunchy, savory, and so flavorful.  The goat cheese definitely plays a supporting rather than a starrring role.  That belongs to the herbs de provence.  These made a wonderful addition to my holiday gift baskets this year; I figured it might be nice to have something savory to round out all the sweets. 


Savory Biscotti
from Giada de Laurentiis

• 2 cups all-purpose flour
• 3 tablespoons herbes de Provence
• 1 1/2 teaspoons baking powder
  
• 3/4 teaspoon kosher salt
  
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 cup (2 ounces) goat cheese, at room temperature
• 3 tablespoons sugar
  
• 2 eggs, beaten, at room temperature

Preheat the oven to 350, and position the rack in the middle position.  Line a baking sheet with parchment paper.

Whisk together the flour, herbs de Provence, baking powder, and salt in a medium bowl.

In a stand mixer fitted with a paddle attachment, beat the goat cheese and butter until smooth.  Beat in the eggs and sugar, stopping to scrape down the sides if necessary.  In 3 batches, add the flour and herb mixer, mixing until just combined.

Turn out dough onto the baking sheet.  Using damp hands, shape the dough into a 13 x 4 inch log.  Bake until golden brown, about 30 minutes. 

Cool on a baking sheet for 30 minutes.

Using a serrated knife, cut the log on the diagonal into 1/2-1 inch slices.  Transfer slices to the baking sheet, cut side down. 

Bake an additional 15 minutes, then transfer to a cooling rack to cool completely.  Store in an airtight container.

Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Whew, that is a long title!!  But I really couldn't leave anything out and still convey the awesomeness of these quesadillas.  I know it might sound like a strange combination, but these are truly delicious.  Goat Cheese and mushrooms are just made to go together (ok who am I kidding, goat cheese is made to go with just about anything), and the earthy mushrooms really play nicely off of the sweet-spicy salsa. I recently bought The Pastry Queen Christmas, and this recipe just jumped right out at me.  I'm continuing my love of her, and I'm also continuing only to make savory recipes, haha!

While this was one of my favorite dinners that we've had in awhile, Joey was only semi-pshyched by it.  And that's okay, I knew it might be a little girly and out there for him.  I will be making this again for myself... I think it will be a great lunch.  And I know its something Caroline will eat - mushrooms are her new favorite food!

I also think these would be a nice addition to a holiday spread of appetizers.  The salsa is so pretty and festive, and everyone loves hand-held food!


Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa
adapted from The Pastry Queen Christmas, by Rebecca Rather
4-6 main course servings, or 24 appetizers.

Cranberry-Pecan Salsa

• 1/2 cup whole pecans
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons olive oil
• 1/3 cup sugar
• 1 Tablespoon Dijon mustard
• Grated zest and juice of 1 orange
• kosher salt and freshly ground black pepper
• 2 cups fresh  cranberries
• 1 shallot, sliced
• 1 jalapeno pepper, seeded and minced (optional)

Preheat the oven to 350.  Arrange the pecans on a baking sheet and toast 7-9 minutes, until deeper brown and aromatic.  Cool, and coarsely chop.

Combine the vinegar, olive oil, sugar, mustard, orange zest and juice, and salt and pepper in a food processor.  Process until well combined, about 30 seconds.  Add the cranberries, shallot, and jalapeno, and pulse to coarsely chop.

Transfer to a bowl, cover, and refrigerate.  When ready to serve, fold in pecans.

Mushroom and Goat Cheese Quesadillas

•  6 Tablespoons unsalted butter
• 1 yellow onion, coarsely chopped
• 1 1/2 pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
  
• 1 pound cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 Tablespoons Worcestershire sauce
• 2/3 cup dry white wine
• 1/2 teaspoon ground pepper
• 8 8-inch flour tortillas
• 2 cups (8 ounces) shredded monterey jack cheese 
• 3 cups (15 ounces) crumbled fresh goat cheese

Melt butter in a large saute pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt, and Worcestershire sauce, and saute an additional 5 minutes.  Add the white wine and pepper, and cook until most of the liquid has been absorbed, at least 5 minutes.

While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat to high heat.  Reduce heat to medium when it is preheated.

Lay a tortilla flat on the cooking surface, and sprinkle 1/4 cup Monterey Jack cheese over the whole tortilla.  Top half with about 1/3 cup of the mushroom mixture, then sprinkle with a thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until light brown and crisp on the bottom, then carefully flip and cook until the other side has browned.

Transfer to a plate and keep warm in the oven.  Repeat with remaining tortillas.  To serve, cut each into 3-4 wedges, and serve with salsa for dipping.

BB: White Pizzas with Arugula

I was so very excited when I saw this month's second selection for Barefoot Bloggers. When I first purchased Back to Basics, this recipe caught my eye, but until this week I had yet to make it. Well it is safe to say that I will definitely be making this again. We had some friends over for dinner, and it was perfect for entertaining. I made the dough, the garlic oil, and shredded the cheese(mmmm mozzarella, goat cheese, and fontina) earlier in the day, so when it came time to make dinner, I just had to roll out the pizzas and throw them on the grill.

Which brings us to my next rave: pizza on the grill. This is really the only way I make pizza anymore. It makes the crust nice and crispy on the outside, but still soft on the inside. The ideal way to make pizza is in a brick oven, but since most of us don't have access to one, in my opinion a grill is the next best thing. If you don't have access to a grill, just bake them at 500 degrees for 10-15 minutes, as Ina instructs.

One final point, I always use Cook's Illustrated's recipe for pizza dough, so I was a little nervous to try something different, but Ina's did not disappoint. I'll probably still stick with CI's in the future, but this one was delicious as well.

White Pizzas with Arugula
adapted from The Barefoot Contessa, Back to Basics

• 1 1/4 cups warm water (100-114 degrees)
• 2 packages dry yeast
• 1 Tablespoon honey
• extra virgin olive oil
• 4 cups all purpose flour, plus more for kneading
• Kosher salt
• 4 garlic cloves, sliced
• 2 teaspoons dried thyme
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• 3 cups grated Fontina cheese (8 ounces)
• 1 1/2 cups grated fresh mozzarella
• 11 ounces creamy goat cheese, crumbled
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 4 ounces baby spinach
• 4 ounces baby arugula

To make the dough, combine the water, honey, yeast, and 3 Tablespoons olive oil in the bowl of an electric mixer fitted with the dough hook. When the yeast is dissolved, add 3 cups of flour and then 2 teaspoons of salt, and mix on medium low speed. Add up to 1 more cup of flour while it mixes, or just enough to make a soft dough that doesn't stick to the bowl. Knead 10 minutes, sprinkling with flour to keep it from sticking to the bowl.

Turn the dough out onto a floured board and knead it by hand 10-12 times. At this point it should be smooth and elastic. Place the dough in a well-oiled bowl, brush the top with oil, and cover with a damp kitchen towel. Allow the dough to rise for 30 minutes at room temperature.

Meanwhile, make the garlic oil. pour 1/2 cup olive oil, the garlic, thyme, and red pepper flakes into a small saucepan, and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Prepare grill.

Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet lined with parchment, and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle. Brush with the oil, and carefully place on the grill oil-side down. Brush the other side with oil. Repeat with remaining dough (I could fit 3 pizzas on the grill at a time). When the first side is browned and crispy, carefully flip. Working quickly, top with the cheese (I mixed mine all together in a big bowl to make this easier). Drizzle with a little more oil and top with pepper. Continue to cook until the second side is done, and the cheese has melted (about 5 minutes or so).

To make the vinaigrette, whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula and spinach in a large bowl and toss with just enough vinaigrette to moisten. Slice the pizza into quarters and top with a large bunch of the greens. Sprinkle with a small amount of salt and serve.