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RECIPE: Goat Cheese-Asparagus Crustless Quiche

I love goat cheese. I love quiches. I love asparagus. Therefore, I knew this one would be great. I found this recipe in the January/February 2011 issue of the Vegetarian Times. It’s called Goat Cheese-Asparagus Crustless Quiche.

The ingredient list is really simple for this recipe so there’s really no worries about it coming out good or not. Simple ingredients, simple quiche, great food! What more can I say.

The goat cheese (yummy!) and shallots give this recipe just enough flavor to satisfy and delight your senses. I served this with a green salad and wine that to be honest I can’t remember and I forgot to write down. Sloppy of me, I know, but it’s the truth. 🙂

Try this recipe. It’s a great tasting, simple recipe that is satisfying and light.


RECIPE: Pearl Barley Soup

RECIPE: Broccoli And Goat Cheese Souffle

Since making my first cheese souffle at the beginning of this year I’ve been on a quest to try as many souffle recipes as possible. Each time you make one you get better at it plus…well I bought all these souffle dishes of all sorts of sizes so I have to use them right?

If you read my blog regularly then you’re probably also catching on to the fact that I love goat cheese. I’ve declared my love for it in previous posts and so you know that I am not shy about my obsession. So when I found this recipe for a Broccoli & Goat Cheese Souffle at I knew it had my name written all over it.

The ingredient list is nothing to be scared of and most of them you’ll probably have in your kitchen anyway. The hardest thing about the recipe is the technique for incorporating the frothy egg whites into the rest of the ingredients but it’s not as hard as it seems and it’s all part of the process of learning how to make souffles. As I’ve said in previous souffle posts, you really can’t mess up a souffle. Even if it doesn’t rise like it’s suppose to it will still taste good so no harm, no foul. 🙂

I followed this recipe to the T (I know it’s so unlike me to not mess with things right?) except for the fact that I left the dried Rosemary out. I thought I had some but in the middle of making the souffle I discovered I didn’t. Too late to run out and get some I courageously continued on. I really don’t think omitting that ingredient harmed this recipe at all.

If I do say so myself I did incorporate the egg whites perfectly and was very proud of myself. How do you know if you incorporate them correctly? Well, the proof is in what happens in the oven. If your souffle rises like you wouldn’t believe you’ve done your job well and that’s what making a successful souffle is all about.

Now I must warn you, however, that like most souffles this souffle will deflate fast after taking it out of the oven. Unlike previous souffles that I’ve made though THIS souffle probably holds the record for fastest deflating souffle in history. The second I took it out of the oven it was already deflating and by the time I got it on a plate and to the table it looked sad. Really sad! Fortunately to put it out of it’s misery all I had to do is eat it. 🙂 It was really tasty. The goat cheese and dijon mustard gave it a great tang and the broccoli added some nice color, flavor and the feeling that you were eating something that was really good for you.

I highly recommend this recipe and encourage you to try it. Just remember not to take its quick deflation personal. If it rises well in the oven you’ve done your job well and that’s what counts and remember even a souffle that doesn’t rise well is still delicious so you really can’t go wrong.

RECIPE: Brown Rice And Goat Cheese Cakes

Ah..goat cheese! Where do I start? How about…I love you! Yes, I love goat cheese in every way, shape and form you can serve it. It never gets old to me. So it was only natural that when I saw this recipe for Brown Rice & Goat Cheese Cakes at I had to try it. The ingredient list is simple and you probably have most of it already in your pantry which is always a plus.

For starters I will say that I didn’t follow the recipe to the T (when do I ever right?). I didn’t have shallots on hand and I didn’t feel like going out and getting some so I used half of a large, sweet Vidala onion instead and it didn’t hurt the outcome one bit. The recipe also calls for toasted pecans. I omitted those all together. I was going to use toasted Almonds instead because I don’t really like pecans, I think almonds are healthier, and well, I didn’t have any pecans in the house (refer back to the fact that I don’t like pecans) but quite frankly I got lazy by the time dinner time came and it just seemed too much of a bother to me. Yes, I was having a lazy day that day.

The recipe also calls for you to use a food processor to make all the ingredients incorporate completely and, again, I was feeling lazy and I really didn’t see the purpose in this step. To me it seemed another thing to do that was going to make the clean up afterwards even bigger than it already was (I am messy chef sometimes) and I just wasn’t up to that. Perhaps if you have children that are phobic of vegetables this step would be necessary in order to disguise the fact that you’re feeding them those evil things but for me, I love veggies and I am comforted to know they are there so I skipped that step for myself.

I cooked these patties up in a skillet with olive oil and served with a nice side of field greens and ranch dressing. It was a nice light meal for a warm Florida evening. The goat cheese gave these patties a nice tang but honestly these lacked something in the flavor department. Maybe it was the the fact that I left out the pecans or almonds but I really don’t feel that those would have given this recipe enough taste either. They were a little too dry for my taste also which is something I know the nuts wouldn’t have helped with.

Overall they weren’t bad but if I do make them again I’ll probably REALLY mess with the recipe in order to make them tastier and moister. I would imagine if you put some bouillon in the water that you cooked the rice in that it might perk this recipe up a bit. Do try these and let me know what you changed in order to make it better. It’s a recipe with definite potential.