Tuesday, January 6, 2009

Chez Panisse Pasta Pizza and Calzone or Goatcheese

Chez Panisse Pasta, Pizza and Calzone

Author: Alice L Waters

The 36 pizzas and great pizza doughs in this simple book from the legendary home of inspired American cooking are all easy to make, require superb seasonal ingredients, and will put you on the pizza-making map. I have happily used this book as a reference guide for a good many years now and can recommend it highly.



Interesting book: The Global English Style Guide or MS Project 2000 for Dummies Quick Reference

Goatcheese

Author: Maggie Foard

Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk. With over 70 delicious recipes for appetizers, breakfast, lunch, and dinner, there is always time for Goat Cheese. Once you've tried the Sweet Ricotta Pancakes topped with bananas and strawberries, Cherry Oatmeal Scones with chevre or fromage blanc, Lamb Tenderloins stuffed with eggplant and feta, or the Espresso Cheesecake Brownie, you will forget that cows even exist!
Maggie Foard studied horticulture at the City College of San Francisco (CCSF), but she wasn't introduced to fresh goat cheese until she went on a school field trip ten years ago with her son to the local goat farm. She simply fell in love with not only goat cheese but the whole goat farm! Incorporating goat cheese and other goat dairy into cooking was just a natural consequence, since she was already an avid chef. Maggie lives on twelve acres in rural San Mateo County of California, with her husband, Jim, and their teenage son, Eric. She raises her own chickens for eggs and has dogs, cats, goats, ducks, peacocks, and a rooster.

Claire Schaper - Library Journal

Chef Foard's cookbook incorporates goat cheese into everything from morning meals to desserts. It offers inventive recipes that will pique the interest of experienced cooks who may be more familiar with the cheese's use as a condiment for baguette or crackers. Since heating and baking with goat cheese is less common, it is refreshing to see that Foard has addressed this issue with a plethora of baked desserts and great pizza ideas. There is a beginner's section to explain eight types of goat cheese, which is helpful to everyone, not just the novice. Although it may seem extravagant to devote an entire cookbook to this food, it is Foard's gastronomic passion, and she executes the book perfectly. It offers a fabulous array of recipes for those who are intolerant of cow's milk cheese or just want to introduce more goat cheese into their everyday meals. Well organized and aesthetically pleasing, this book is a perfect addition to any public library cookbook collection.



Table of Contents:

10 Acknowledgments

12 Introduction: There's a Goat in My Kitchen!

16MORNING BREADS AND PANCAKES

18 Morning Biscuits with Chevre and Meyer Lemon Jelly

20 Farmhouse Crepes with Lemon Ricotta Filling and Roasted Cherry Jam

22 Cherry Oatmeal Scones with Chevre or Fromage Blanc

24 Ricotta Dill Bread

25 Sweet Ricotta Pancakes with Bananas and Strawberries

26 Espresso Ginger Cakes with Chevre and Bodega Dairy Caramel

28 Blueberry Morning Tarts

FRITTATAS, OMELETTES AND EGGS

32 Sunburst Frittata with Ricotta, Cilantro and Jalapeno

34 Farmhouse Eggs with Tomatoes, Black Beans and Cheddar

36 Portabella Mushroom Frittata with Herbs and
Aged Gouda

38 Naked Omelette with Canadian Bacon and Scallions

40 Curried Crab Pancakes with Chevre and Quick Tomato and Apple Chutney

41 Rainbow Chard Omelette with Crispy Cumin-and-
Ginger Potatoes

42 Lemon Breakfast Tart

44 PIZZAS AND QUESADILLAS

46 Cornmeal Pizza Dough

47 Pesto Pizza

48 Pizza Margarita

50 Cornmeal Pizza with Chevre, Sun-Dried Tomatoes
and Basil

52 Tiny Pizzas with Oven-Roasted Tomatoes and Brie
54 Portabella Mushroom Pizza

54 Portabella Mushroom Quesadillas with Thyme and
Goat Jack

56 Chicken Quesadillas with Green Olives and Manchego

58 APPETIZERS AND SANDWICHES

60 Bruschetta with Olive Oil and Herbs

60 Roasted Red Pepper Tapenade

62 Spinach and Feta Triangles

62 Crispy Olive Oil Crackers

64 Layered Pesto, Chevre and Tomato Torte with Pine Nuts

66 Fresh Tomato Tapenade

66 Christmas Lima Bean Dip

67 Whole Picnic Ciabatta

68 Annabel's Purse

70 Crab and Cheddar Melts with Quick Tomato andApple Chutney

71 Smoked Salmon and Chevre on Ricotta Dill Bread

72 Mediterranean Eggplant Wraps

74 SOUPS AND SALADS

76 Fresh Spring Pea Soup with Curried Croutons and Minted Fromage Blanc

78 Hearts of Romaine with Creamy Blue Cheese Dressing

80 Caprese Salad with Goat Mozzarella

82 Red Lentil Soup with Peppery Feta Shortbread

83 Crab, Shrimp and Avocado Salad with Roasted Red Bell Pepper Ranch Dressing

84 Spinach, Chicken and Orzo Salad with Feta Cheese

86 Farmstand Lettuce with Baked Goat Cheese Buttons and Rosemary Walnuts

88 Rustic Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto

90 Red Leaf Lettuce, Spiced Pecans and Goat Blue with Honey Blackberry Vinaigrette

92 MAIN DISHES AND PASTAS

94 Artichoke and Chicken Cannelloni

96 Buffalo Feta Burgers with Sweet Potato Fries

98 Saffron Fettuccine Carbonara with Roasted Asparagus

99 Butternut, Portabella and Chicken Italian Sausage Lasagne

100 Eggplant, Red Bell Pepper and Pesto Lasagne

102 Golden Zucchini Gratin with Feta, Tomatoes and Pine Nuts

104 Grilled Lamb Tenderloins Stuffed with Eggplant and Feta

105 Sweet Potato Gnocchi with Tomatoes, Walnuts and Sage

106 Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream

108 Crispy Pork or Chicken Cutlets with Garlic-and-Rosemary Mashed Potatoes

109 Kid's Mac 'n' Cheese

110 DESSERTS

112 Cherry Almond Tart

114 Espresso Cheesecake Brownies

116 French Vanilla Gelato

118 Red Plum Sorbet

118 Mag's Irish Coffee with Sweet Fromage Blanc Whipped Cream

120 Three-Layer Chocolate Cake with Sweet Fromage Blanc Whipped Cream

122 Peanut Butter Mudd Pie with Espresso Caramel Sauce

124 Bananny Cake with Cream Cheese Icing

125 Bartlett Pear Tart with Honey and Fromage Blanc

126 A BEGINNER'S GUIDE TO GOAT CHEESE

128 Soft Fresh Goat Cheese

129 Soft-Ripened Goat Cheese

130 Washed-Rind Goat Cheese

131 Semisoft Goat Cheese

132 Semifirm Goat Cheese

133 Hard Goat Cheese

134 Goat Blues

135 Mixed Milk Cheese

136 Resources: On the Cheese Trail

140 Index

No comments: