I finally got around to experimenting with that wonderful Old Kentucky Tomme goat cheese I picked up on my vacation last month.  Just in case you don’t remember which cheese I’m talking about, it was this one.  I’ve been aging it in the cheese drawer I have in my basement refrigerator.  Yes, I have a whole drawer devoted to cheese! Doesn’t everyone?

Capriole Goat Farm suggested it with grilled apples and onions. I decided to take it a little further, and ended up with a Saturday afternoon lunch that officially made my comfort food list.  I’m not sure what type of cheese to recommend you try with this, since you probably won’t have access to Capriole cheeses.  If you’re fortunate enough to have an exceptional cheese counter, you could try to find some type of French tomme cheese, preferably goat.

First, I threw some onions into a pan with a little olive oil and softened them. Then I added some peeled, sliced apple and cooked the whole mess over medium heat until softened and golden. I had some slightly stale homemade honey wheat bread I had made a couple of days earlier, which is excellent for grilled sandwiches or toast.  I’m not kidding! Liberally buttered, stale homemade bread crisps up in the pan better than anything.

Grilled Goat Cheese Sandwich
Buttered slices of stale homemade bread
Genoa Salami
Grilled apple & onion
Capriole Old Kentucky Tomme goat cheese

Layer salami, apple & onion, and goat cheese on the buttered bread. Toast in a pan over medium heat until warmed through and the cheese begins to ooze.

It was good … REALLY good!  The tang of the salami, sweetness of the apple and onion, combined with the gooey, goaty goodness of the cheese were a perfect marriage of flavors.  I’ve still got some cheese left.  As soon as I get some more salami, I’m making it again.  And the next time I won’t forget the bottle of shiraz that’s sill lurking in my basement.

Sometimes,  I simply don’t understand my guys!  I’ve been cursed with a couple of picky eaters … and a few food allergies to boot. My husband and oldest son are all about meat and potatoes, and it’s difficult to get them to eat their veggies.  My husband is allergic to celery, raspberries, cantaloupe, grapefruit, and lemon among other things.  My oldest son is allergic to a bunch of fruits and some veggies. My youngest son’s food preferences seem to change on an almost daily basis.  One day a meal I fix will be his favorite, and the next day he’s chiding me for forgetting that he doesn’t like it.

Will someone explain to me why both my sons like Brussels sprouts, cauliflower, sour kraut, Reuben Sandwiches, and spinach? I’m so confused!  Fixing a meal that the entire household agrees upon can be a bit of a challenge, so now you understand one of the reasons I spend so much time experimenting in my kitchen. This soup recipe is the result of some of my tinkering when the boys were small.  Sometimes I serve it with BLT sandwiches, but most of the time they just want it with the bacon added directly to the soup. My youngest tells me the soup is awesome, but adding bacon makes is double awesome. Whatever!  I’m just glad they like it.

A little tip on cooking milk based recipes … to prevent scorching, a large double boiler comes in very handy.  I have a commercial grade 1 1/2 gallon stainless steel double boiler that has been worth every single penny I paid for it. If you don’t have a large double boiler, be sure to keep your temperature low and stir frequently.

Bacon Cauliflower Cheddar Soup
1 head cauliflower, cooked, drained, and trimmed to bite sized pieces
6 tablespoons butter
3/4 cup flour
5 1/2 cups milk
12 ounces sharp cheddar cheese, grated
1/4 teaspoon ground cayenne pepper (or more to suit your preference)
Salt to taste
Bacon, cooked and crumbled

Make a standard white roux by melting the butter in your pot, adding the flour, and cooking for approximately 3 minutes so you won’t taste raw flour. Next, add the milk to the roux and stir with a whisk until thoroughly blended.  Seriously… use a whisk, not a spoon. You’ll end up with a smooth, lump free sauce every time.  Slowly heat the milk mixture until it thickens.

In a regular pot you would need to stir constantly to keep your mixture smooth, and to prevent scorching. The beauty of using a double boiler is that you can actually walk away from the pot for a minute or two.  I’m able to work on other kitchen tasks while waiting for my milk to thicken, stopping to stir every couple of minutes.

Once the milk has thickened, add shredded cheddar cheese and stir until it has completely melted into the thickened milk.  Stir in cauliflower pieces. Add cayenne and salt to taste.

Ladle soup into bowls and serve topped with crumbled bacon.

As summer has come to a close, and autumn begins it’s progression I’d like to share one more recipe using tomatoes.  This is something I throw together for lunch on a weekend. In the past I’ve always baked it in the oven, but this summer was so hot that I started making it on the top rack of my grill with the lid closed. In fact, I discovered that my grill makes a very good “oven”.  Sometimes I make this with pie crust, but then it’s not a quick fix. You may notice that I don’t add salt to this recipe.  Feta is salty enough that additional salt is not necessary.

Crustless Tomato Feta Quiche
4 ounces feta cheese, roughly crumbled
1 or 2 large hands full spinach or arugula, rinsed, dried and chopped
1 large handful basil leaves, rinsed, dried and chopped
4 eggs, beaten
1 cup milk or half & half
1/4 teaspoon grated nutmeg
1 or 2 tomatoes, thinly sliced
Handful halved kalamata olives

Preheat oven or grill to about 400°F.  Lightly coat the inside of a pie plate with olive oil. Place crumbled feta in the bottom of the pie plate. Layer the greens and basil over the cheese. Combine beaten egg, dairy, and nutmeg and pour over the cheese and greens. Arrange sliced tomatoes and olives over the top of the mixture and bake approximately 45 minutes, or until firm and lightly browned around the edges. Allow the quiche to cool for about 10 minutes before slicing.

Quiche is excellent chilled. A slice of cold quiche grabbed from the fridge makes great finger food on the fly.  I’ve been know to grab a piece as I’m running out the door, and eat it in the car. If you’re one of those folks always rushed for breakfast, a quiche baked on the weekend can provide  instant breakfast ready for your weekdays.

I’ve also adapted this recipe for party finger food. I get some of those Athens Fillo Shells that can be found in the freezer section at the market.  I’ll warn you, they can be difficult to find in stock during the holiday season, so I try to keep several packages stored in my freezer. I place a small crumble of feta in the bottom of each shell, pour egg/dairy mixture over the cheese, and then garnish each with either  a cherry tomato slice, or a kalamata olive half. These little guys are always a hit.

Oh, one last thought I almost forgot to add…. I’ve also been known to layer 3 or 4 sheets of fillo dough in the bottom of the pie plate for a light crust.  I pop it in the oven for a couple of  minutes to lightly brown, and assemble my quiche as usual.

One of the things I love about eating in the summer is the ability to throw together quick, healthy dishes using fresh, local ingredients. I’m especially fond of one skillet meals which take only minutes to prepare, leaving more time to go outside and play in my gardens.  We’ll call this particular recipe a variation on a theme, and I’ll show you how you can change it up, depending on the ingredients you have on hand.

The dish revolves around whole wheat pasta, seasonal vegetables, and some type of protein.  By changing the veggies and protein, the dish can be completely transformed. The version I give below is rather Italian.  Early this fall I might go with squash, arugula, sage, and goat cheese. Another fall combo is carrots, Brussels sprouts, pancetta or bacon, and pecorino cheese. In the spring you could go with fettuccine, asparagus, parsley, and Gorgonzola. I’ve even been known to use eggs as my protein, but cheese is my favorite. Some of the fresh cheese I make includes chèvre, mozzarella, and queso blanco.  We’ll talk about cheese at some later date! If you would like something a little heartier, you can use leftover chicken, shrimp, or red meat as your protein. Just remember, the point of this recipe is to be quick, so use leftovers!

Pasta with Summer Vegetables Pesto and Feta
1/2 an onion, roughly chopped or sliced
2 to 4 baby zucchini, halved and sliced lengthwise
2 large garlic cloves, sliced
8 ounces organic whole wheat pasta, cooked and drained
2 large tomatoes, chopped
2 to 4 tablespoons pesto
4 ounces feta, cut into cubes
Olive oil for cooking

Once you have your ingredients chopped, sliced, and cubed, assemble them next to your skillet. Cooking will go really fast.

Heat a couple of tablespoons of olive oil in your skillet over medium high heat. Add onions and cook for about 30 seconds. Next add zucchini and garlic and cook for another 30 seconds. Add pasta and half the tomatoes and cook for 30 seconds to a minute, or until everything is heated through.  Finally, add pesto, feta, and the last half of the tomatoes.  Stir everything together to thoroughly mix and then pull it off the heat.