Roasted Tomato Bruschetta with Whipped Goat Cheese
INGREDIENTS :
4 plum tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and pepper
1 tablespoon fresh thyme, plus more for garnishing
8 ½ inch-thick slices baguette, cut diagonally
1 garlic clove
2 ounces rothcheese honey Chèvre goat cheese
Baked Grits with sun-dried tomatoes and goat cheese - From A Cookbook - Winter 2022, Episode 7
Stone-ground Grits with Sun-dried Tomatoes & Goat Cheese
This From A Cookbook episode is inspired by Bob Waggoner’s cookbook: Charleston Grill at Charleston Place. I was lucky enough to eat at the Charleston Grill when Bob was the chef and even got my book signed!
I had some stone-ground grits from a visit to South Carolina a couple years back. Being a curious foodie, I bought them without any intent as to what to make. When the number generator brought up this cookbook, I knew I this was the time to use the grits!
Stone-ground grits are very different than the corn meal you have in your cupboard. Not that corn meal is bad, just a much smaller grind. If you use cornmeal instead of stone-ground grits, they will cook more quickly and with less liquid than the recipe. But that’s fine, just make a couple adjustments and you will have a great dish.
The sun-dried tomatoes can be either in a jar with oil/water or dry-dry in a bag. If they are dry-dry in a bag, you will want to re-hydrate them for 15 minutes or so in some warm water so they are easier to dice.
Bob’s recipe called for fresh garlic, but I used some roasted garlic I have in my fridge. A little more mellow garlic flavor, but it turned out delicious! Also, Bob’s recipe calls for fresh cracked white pepper – I only have black pepper in my pepper mill – good enough.
This dish can be made vegetarian by substituting veggie stock for the chicken stock.
If you only have milk instead of cream, that will work, but the dish will be less rich and refined. And if you don’t want to use milk or cream at all, just use more stock. It’s okay – still yummy!
This dish is best served immediately after making, but can be made, refrigerated and warmed up. Don’t put the goat cheese or chives on top – heat it up and then follow the cheese/chive steps. It will be thicker on the second day, so you may have to add a little more stock or milk – whatever you have on hand.
Stone-ground Grits with Sun-dried Tomatoes & Goat Cheese
Serves 4
2 ¼ cups chicken stock (I used Swanson chicken broth, reduced sodium)
2 ½ Tbsp. butter, unsalted
½ cup stone-ground grits
1 cup cream, heavy
1 tsp. salt
½ tsp. pepper, black fresh ground
2 tsp. garlic, roasted (or 1 tsp. fresh garlic minced
1 tsp. thyme, fresh chopped
½ cup tomatoes, sun-dried, diced
¾ cup goat cheese, crumbled
1 Tbsp. chives, fresh (I used ½” long pieces)
1. Preheat oven to 350º.
2. In a sauce pan, add chicken stock and butter. Bring to a boil.
3. Stir in the grits and return to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring every few minutes. By now the grits should have absorbed most of the chicken stock.
4. Add ½ cup of the cream and allow the grits to continue cooking for another 10 minutes over low heat. Stir occasionally.
5. Stir in remaining ½ cup of cream, salt, pepper and garlic. Allow to continue cooking over low heat until grits thicken.
6. Add thyme and sun-dried tomatoes and fold in. Pour into an oven-proof bowl or pan.
7. Sprinkle crumbled goat cheese over the top and bake for 7-9 minutes until cheese is hot.
8. Remove from oven and garnish with chives.
Tools needed:
Measuring cups and spoons
Cutting board
Knife for chopping herbs and tomatoes
Sauce pan
Spoon for stirring
Oven-proof bowl or pan
Roasted Tomato Grilled Cheese Sandwich Recipe
Grilled cheese sandwiches with gooey melted cheese, summer roasted tomatoes, fresh basil and crispy buttery bread slices. One of the best breakfast or lunch ideas for summer days.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4 sandwhiches
Roasted Tomatoes
9 oz (250g) cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp (15ml) olive oil
1/2 tsp (2g) salt
Freshly ground black pepper
For the sandwhiches
1 1/2 cup (150g) cheddar cheese, grated
Butter, room temperature
Fresh basil leaves
8 bread slices
1. Prepare roasted tomatoes. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
3. Place tomatoes to a baking sheet and spread into an even layer.
4. Bake for 25-30 minutes until tomatoes are roasted.
5. Prepare the sandwiches. Heat a nonstick pan over medium high heat. Spread butter on the sides of the bread. With butter side down, top with cheddar cheese, roasted tomato and basil leaves. Top with the other slice of bread, butter side up.
6. Place the sandwich on the pan and cook until the bottom is golden brown, for about 3 minutes. Flip, press with a spatula and cook the other side until crispy, golden brown and cheese is melted.
7. Serve immediately.
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Baked Goat Cheese (with garlic toast)
The wonderful combination of French tomato sauce and goat cheese makes for a wonderful appetizer for your meal, especially when served with sliced and toasted Franch bread with garlic butter.
Roast Leg of Lamb | Christine Cushing
I'll show you how to roast the perfect leg of lamb and take it to new heights by adding my secret ingredient: vincotto or petimezi in Greek. It's so succulent, you'll swear it was spit roasted and not simply cooked in the oven. I stud the lamb with plenty of seasoned garlic slivers throughout, and rub with a mixture of olive oil, lemon juice, fresh rosemary and thyme and petimezi for a taste the whole family will love. FULL RECIPE BELOW
RECIPE: ROAST LEG OF LAMB
Ingredients:
1 boneless leg of lamb 4-5 lbs about( 1.7-2 kg)
¼ Cup Greek extra virgin olive oil (50 ml), divided
3-4 cloves garlic, cut into slivers
cracked black pepper to taste
1 Tsp sea salt (5 ml)
1 large handful each fresh rosemary and thyme leaves, chopped
1 Tbsp. Greek dried oregano (15 ml)
grated zest of 1 lemon
juice of ½ - 1 lemon, depending on size
2 tsp. petimezi (Greek grape syrup), vincotto or balsamic vinegar (10 ml)
2 lbs small whole potatoes, skin on, scrubbed well
Preheat oven to 350 D F approx.. 160 C. With convection setting on.
Prepare lamb by making small incisions about ½“ deep evenly around surface of leg. Combine the garlic in a small bowl with salt and pepper. Push garlic cloves into incisions.
In a small bowl, combine half the olive oil, lemon juice and petimezi. Whisk to blend. Place leg of lamb in a roasting pan that’s large enough to hold it along with potatoes, in a single layer. Pour olive oil mixture evenly over lamb covering on all sides. Sprinkle with salt and pepper l lemon zest and the chopped herbs and dried oregano. ( Note: if using lemon zester like in video, keep the lamb roasting at 325 D F so they don’t burn )
Lay potatoes around it and drizzle on rest of olive oil and season with salt and pepper.
Roast lamb with potatoes, in oven for approximately 1 hour and 20 minutes – 1 1/2 hours, turning up the temperature to 375 for the last 20 minutes, if it has not turned deep brown colour. Check to make sure pan is not dry every 30 minutes and add 100 ml (1/2 cup) water to gently steam and prevent scorching. Meat thermometer should read 150 D F in the thickest part of leg to cook as seen in video. Let rest and slice.
Serves 4-6
Check out these other delicious videos:
Braised Lamb Shanks with Red Wine:
Perfect Lamb Chops - 5 Do's & Don'ts:
Greek Lemon Potatoes:
How To Cook A Perfect Steak:
Creamy Scalloped Potatoes:
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Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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