Alsea Acre Goat Cheese



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Pizza dough (about 1 lb) or prepared crust (Boboli)
1 1/4 lb spinach, trimmed and washed (chard leaves, w/o stem may be used)
4 tbsp extra-virgin olive oil
salt & freshly ground pepper
2 eggs, lightly beaten
1/2 tsp ground nutmeg
6 - 8 oz fresh goat cheese

Prepare a bowl of ice water and pan of boiling water.  Blanche spinach by placing in boiling water for 2 minutes, then immersing in ice water to cool.  Drain & squeeze dry.

Saute spinach in 2 tbsp olive oil over medium heat for 3 minutes, stirring often.  Season w/ salt & pepper.  Remove from heat and let cool slightly, then stir in beaten eggs, nutmeg and goats cheese.

Shape dough.  Drizzle dough with 1 tbsp olive oil.  Cover with spinach mixture.  Bake @ 4500F for 10 minutes, reduce heat to 4000F and bake until crust is golden, about 10 minutes.   Drizzle with remaining 1 tbsp olive oil and serve immediately.


‡ package phyllo dough sheets
1 lb plain goat cheese (I use a mixture of soft chevre, feta, whatever I have  on hand)
2 cloves garlic - minced
1 small onion, finely chopped
1 egg
approximately 2 cups finely chopped greens (kale, spinach, chard, Asian greens,  whatever)
optional - 1/4 cup parmesan or romano cheese
( not necessary if lots of feta in the cheese mixture)
butter - as much as it takes
Preheat oven to 350

Mix together all filling ingredients.  Brush bottom of casserole dish with butter, layer in phyllo dough, brushing butter between layers.  Dough should cover both the bottom and the sides of the dish.  Use about 1/2 of the dough sheets for the bottom.  Spread filling inside the dough.  Top with more layers of phyllo dough, brushed with butter in between and on top surface.  Bake at 350o. Start checking around 20 minutes.  If the top surface is browning too fast, lay some foil lightly over the top and lower the oven temperature.  I usually cook this for about 30 - 35 minutes.

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Our goat cheese used in a special order for a friends wedding. Toppings include freshly chopped basil and sun-dried tomato pesto, garnished with freshly cut basil, grown on the farm.  This delectable goodie disappeared in about 4 minutes!

     I'm a GREAT cook but I've been a little intimidated about writing down my recipes because I don't know the exact ounces, cups, etc. or the grams of fat, protein or carbohydrates.  You see, I learned how to cook in the kitchen of my Italian-born grandparents.  Grandma measured flour by the handful ( never mind that her hands were twice as big as mine!) and a typical liquid measurement was "as much as it needs".  Cooking times are approximate, ingredient lists are guidelines and feel free to use these recipes as springboards to your own experimentation with goat cheese.

          I'm often asked, while selling my cheese at farmers markets, "How can you use this?".  My answer is always, "How CAN'T you use it?".  It's great on crackers or good bread.  Try it on a baked potato instead of butter and sour cream (less than 1/2 of the fat and cholesterol of both butter AND sour cream).  A large spoonful on hot pasta makes a kind of instant alfredo sauce. Spread it on a pizza shell, top with roasted veggies, and heat until all is warm and bubbly.  STUFF IT!!  Stuff it into peppers, brush with olive oil and grill.  Slip a grilled shrimp into the pepper before grilling the pepper. What a feast!  Stuff burritos, tamales, manicottis, large shells, ravs (as in iolis), omelets, crepes.  Grandma used to fix it in the large, orange, male flowers found on squash plants.

          She would add an egg and herbs to the filling (mostly soft cheese), dip the filled flower in a batter that was 1 cup flour, 1 egg and cold water "as much as it needs" then slide the entire thing into hot cooking oil (she used a blended olive oil).  After draining on paper towels, these would be dusted with grated parmesan or romano.  She called these "punkin' flowers".  They were a BIG summertime hit!

          I'll try to update these recipes often, but if it doesn't happen, it's because I'm busy making cheese, taking care of the goats or selling cheese at a farmers market.


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Alsea Acre Goat Cheese

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