My Love of Goat Cheese

Goat cheese has become really popular. Cheese seems to be that way. It's like there's always some new cheese homecoming queen that is currently the popular cheese. In the 80's Pepperjack was all the rage. Then Brie...all you ever heard was Brie Brie Brie. Then, asiago which I hate. After that we learned Gorgonzola is different but similar to bleu cheese and goes great on a salad with pear. We then discovered we couldn't eat just Parmesan but HAD TO BE SURE it was Parmasano Reggiano because that was better. Buffalo Mozzarella began showing up on menus paired with ripe vine ripened tomatoes and freshly snipped basil. (my fav) Now, it seems like the newly crowned princess of cheeses is Goat. I have loved Goat for awhile but now am seeing it used in many ways that I am loving so much! Don't scared of the goat you guys. It's got the consistency of cream cheese, but is sharp and can be used on a lot of stuff. It comes in a log and is just so yummy. Here are some ways to use goat cheese and begin your very own affair.

Appetizer: take french baguette, slice it, drizzle with olive oil, salt and toast in the oven until not super crisp. Spread Goat cheese on top while it's still hot. Top with finely chopped toasted walnuts and drizzle liberally with honey.

Salad: fresh greens, roasted beets (short cut, get a can of whole beets, quarter them and roast them in the oven then cool completely), goat cheese, candied pecans and a great vinaigrette.

Entree: Fillet Mignon crusted in rosemary, thyme, kosher salt and black pepper, topped with a single slice of goat cheese as soon as it's done. Broil goat cheese under broiler to brown. Serve with spinach and sauteed mushrooms.

Dessert: In a bowl, arrange fresh Bing cherries, figs, dates, apricots and apple slices. Serve with goat cheese drizzled with honey on the side.

The Drought Is OVER

Okay - I finally cooked last night. It's been awhile you guys. I mean, AWHILE, like in I can't remember what I made last, as in I have no more room in my fridge for take out containers, as in my husband and my kids were ready to revolt.

Last night, Mike called as usual on his way home and I said "don't stop anywhere to pick anything up because there's Lasagna in the oven. " You know it's bad when his response was "cool, from WHERE?" From my hands, our pantry and our fridge you idiot.

So I made a nice salad with a white truffle and balsamic herb dressing. Garlic bread seasoned with garlic & wine seasoning and sea salt. And my favorite Lasagna (recipe below) with extra mushrooms thrown in and some cheddar cheese mixed in. We had fresh Reineer and Bing Cherries that I picked up at the Farmers Market on Wednesday for dessert.

Mike and the kids were silent and making yummy sounds the whole time. Mike was all like "this is the BEST garlic bread I've ever HAD" and Katie was like "mommy I LOVE LASAGNA!" and Jessica was just silent, pounding down her food with gusto. As I looked at my family, so happy eating this meal I had prepared with love I thought...well that ought to hold em over for awhile, thank goodness. Cooking is exhausting.

Lately...

I've been off my game. Lost my mojo. Missing the mmmmmm....in Amy. I haven't been in the mood to cook. We all I have the food. In the freezer. But there's no sizzlin, no heat, no spice in my life. Are we still talkin' bout cookin'? In any case, I just haven't been feelin it. My husband, my kids, my waistline are ready to revolt. I mean seriously, how much take out can one family live through? I realized I had hit an all time low when I opened a can of Chunky Vegetable Beef Soup...for myself. Ewww. Something has to change.

Tomorrow night I am making Chicken Marsala from my new favorite cooking website...www.smittenkitchen.com. This chick and her husband cooking amazing food in an 80 sq foot kitchen in NYC and have amazing photos and funny stories, instructions and musings on life. In the mean time, here are some of our favorite take out joints.

Pollo Loco - this is #1 by far. We all love it. Stuff that yummy chicken in those warm tortillas with those great beans inside too. And they have corn on the cob. My girls love any place that has corn on the cob.
Pizza Bell - here's the pizza I made up. It is the best pizza ever. I have some in my fridge right now. NewYork Style (surprisingly this is NOT a thin crust) with pesto sauce, salami, chicken, pineapple, olives, artichoke hearts. Trust me people, just try it. Even my pepperoni and black olive robot husband loves it.
IronWok Chinese - If you live in our town, this just opened about 4 months ago. It's a step down from PF Changs but not a big step down and some dishes are even better. The price is like maybe 1/4 of Puff Daddy Changs.
Spaghetti Factory - They have take out down to a science. Browned Butter & Mizithra Cheese...doesn't get better than that.
Raleys/Bel Air - they have a meal of the day that is 12 bucks, feeds all of us and gives leftovers and is different each day. Tonight was meatloaf, mashed potatoes and gravy and green beans almondine. Oh, and rolls.
Nugget - this is a grocery store that has a prepared foods section that dogs anything I have ever seen. Except maybe EatSees in DC and NYC. (way better than WholeFoods)

I must cook. I must cook. I must cook.

My Favorite Sandwich

This sandwich is a version of a lot of different sandwiches rolled into one. I have it every Thanksgiving with turkey leftovers, but it's great any time of the year. I mean what's not to love? turkey? check! bacon? check! sweet soft bread? check! yummy cream cheese spread? And CHECK! (that's the best part)

Roasted Turkey Breast (deli turkey is fine)
3 to 4 slices bacon cooked crisp
2 TB cream cheese
2 TB whole berry cranberry sauce (ocean spray is fine)
2 slices Kings Hawaiian Bread

Mix cream cheese and cranberry sauce together in a small bowl. Spread onto both slices of bread. Add turkey and bacon. You can add lettuce if you want but don't add tomato because it will make the bread too wet. If you want pre sliced bread, use buttermilk or potato bread.