Goat Cheese and Oven-Dried Tomato Tart
Goat Cheese & Oven Dried Tomato Tart
Spring is such an incredible time in Colorado. One of my true joys this season is sitting on the deck on a warm evening, looking at the snow-capped mountains, sipping a glass of Prosecco and enjoying a Goat Cheese Tart. It is one of my favorite appetizers and actually can be enjoyed for any occasion (and any season for that matter.) I snagged this recipe from a colleague and shamelessly now call it my own! You will too!
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed ** (see below for homemade crust – which makes it taste even better!)
- 1 cup coarsely grated whole-milk mozzarella cheese
- 1/2 cup soft fresh goat cheese (about 4 ounces)
- 2 large eggs
- 1/4 cup whipping cream
- 1/3 cup Kalamata olives
- 2 tablespoons freshly grated Parmesan cheese
- 5 tablespoons extra-virgin olive oil, divided
- 6 medium tomatoes or large romas, cored, halved crosswise, seeded
- 2 small garlic cloves, thinly slivered
- 2 tablespoons minced fresh thyme, divided
**For homemade crust:
- 1 1/2 cups white unbleached flour
- 1/2 tsp salt, plus more to sprinkle
- 1/2 cup butter or margarine, chilled
- 3-4 Tbsp cold water
- 1 tsp extra-virgin olive oil
Do this ahead of time! It can be prepared 1 day in advance and stored in single layer in covered container in refrigerator:
- Preheat oven to 300°F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil.
- Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper.
- Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet.
- Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes.
- Position rack in center of oven and preheat to 375°F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350°F.
- Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.
The legend of the Nanaiamo Bars is well-known in the Meyers household. These insanely delicious concoctions have been enjoyed for generations and are truly will help get 2019 off on a “Sweet Start” for you!
The Legendary Nanaimo Bar
According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry not “Daphne’s Delights” or “Mary’s Munchies”, but “Nanaimo Bars”. The entry won a prize, thereby publishing the town as much as her cooking. Some American tourists claim sovereignty over the dessert, referred to as “New York Slice” which is sold in many other places in the world. Nanaimo residents refuse to accept this theory, however, believing that once you set foot on Vancouver Island, there are no other places in the world. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs. In 1986, Nanaimo Mayor Graeme Roberts, in conjunction with Harbour Park Mall, initiated a contest to find the ultimate Nanaimo Bar Recipe. During the four-week long contest, almost 100 different variations of the famous confectionery were submitted. The winner: Joyce Hardcastle.
Without further ado, the recipe:
1/3 C butter
1/4 C sugar
3 T cocoa
1 tsp vanilla
Combine in medium pan, beat well, and cook over medium heat until well mixed.
Then add and mix well:
1 1/2 C crushed graham crackers
1 C shredded coconut
½ C finely chopped almonds or pecans
Pat into greased 9×9 pan and refrigerate.
2 C powdered sugar
1/4 C butter
3 T milk
2 T instant vanilla pudding mix
Mix well and beat until fluffy.
Pour over crust and chill.
3 T water
1 T butter
6 oz. chocolate chips
Cook over low heat until melted and mixed.
Pour on top of chilled filling.
Store in refrigerator. Cut with sharp knife dipped in hot water and wiped dry.
Due to a Colorado snow storm, the Kinsley Team celebrated our 2015 Christmas Party in October 2016! We headed downtown to STIR Cooking School where we created our very own Kinsley Cocktail and designed our very own individual pizzas from a spread of different ingredients.
The Kinsley Cocktail
- Vodka or Bourbon
- Orange Juice
- Simple Syrup with your favorite spices
- Cranberry Sauce (and not the jelly out of a can, the real stuff)
Fill a cocktail shaker with ice. Add 1.5 oz of your choice of Vodka or Bourbon and 1.5 oz or orange juice. Then add in 3/4oz of simple syrup with your favorite spices – we used cinnamon and nutmeg. Add as much cranberry sauce as you like – the more you add, the sweeter it is! Then shake! Pour into a wine glass filled with ice and top with champagne. Voila! The Kinsley Cocktail.
Some of our favorite pizza concoctions:
- Madeline – Goat cheese, caramelized onions, spinach, tomato sauce, mozzarella, and ham
- Nikki – Steak, goat cheese, spinach, onions, and mushrooms
- Andrea – Pineapple and ham
- Megan – Garlic butter sauce with spinach, goat cheese, pears, and bacon
- Erin – Herbed butter sauce, pear, bacon and goat cheese
- Vanessa – Marinara sauce, extra cheese, all the pineapples (just kidding, but not) and sausage on a thin crust pie
- Stephanie – Cheese, pepperoni, Canadian bacon, goat cheese, and red peppers
- Steve – Garlic oil, caramelized onions, goat cheese, roasted garlic, and Italian sausage (bad breath afterwards!)
- Julie – Sausage, goat cheese, peppers & TONS of green chile 🙂
- Endsley – Garlic butter sauce, goat cheese, Brussels sprouts, grilled onions, and Italian sausage
This month, Dani Rickert provides our monthly must-try recipe, Lace Cookies.
With the holiday season right around the corner, the first recipe that came to mind is our favorite family cookie recipe, Lace Cookies. Whenever the first batch of these cookies comes out of the oven at my mom’s house it is always a sure sign that Christmas and all of the family gatherings are only a couple of weeks away! My mom started baking these oatmeal and chocolate cookies when we were young and they have become a tradition ever since. I hope you are able to try this recipe in your holiday baking and enjoy them as much as our family does.
- 2 sticks of butter (melted)
- 2 cups of sugar
- 2 cups of Oatmeal
- 2 eggs
- ½ tsp of baking soda
- 1 tsp of vanilla
- 4 heaping tsp of flower
- Nestles chocolate chips
- Aluminum foil
- Preheat oven to 375
Mix all ingredients together and use the melon baller to scoop a drop of batter on to an aluminum foil lined pan. Bake for 4 minutes and they should be done or almost done (do not leave the kitchen). Remove from oven and leave on foil until completely cooled and then peel cookie off. Melt nestle chocolate chips and sandwich between two cookies. ENJOY!
There is no shortage of good meals in San Francisco. As a “foodie” it is always a hard choice……do I go with an old favorite or try somewhere new? This time the decision was made based on location and how much time I had before my first meeting. With limited time I wandered into the Laurel Court at the Fairmont San Francisco and found what I believe is the best sandwich I ever tasted. For those of you that don’t have San Francisco in your upcoming travels, see below for the recipe received straight from the Chef.
Laurel Court Vietnamese Bahn Mi Sandwich from the The Fairmont San Francisco
1 ea – Baguette
1 lb – Chicken Thigh
3 fl oz – Marinade
3 oz – Pickled vegetables
1 bun. – Fresh Cilantro
3 oz – Sliced Jalapeños
4 fl oz – Garlic Aioli
2 ea – Crushed Garlic Cloves
2 tbl – Fish Sauce
2 tsp – Sugar
2 tbl – Fresh Ground Black Pepper
2 tbl – Finely Chopped Shallots or Onion
¼ cup – Vegetable or Grapeseed Oil
1 tsp – Sesame Seed Oil
Mix all marinade ingredients (except for chicken) in a plastic bag. Let all ingredients dissolve in oil, then add pieces of chicken. Allow everything to marinade for at least 1 hour.
Heat up frying pan, lay slices of chicken, one layer at a time. When one side is cooked, flip to other side to finish cooking.
Assemble Chicken in your sandwich with condiments