Category: goat cheese

This week’s trip to the farmers’ market resulted in finding beautiful baby turnips with their greens still attached and equally enticing small carrots. Meanwhile, my sister’s garden is yielding the first ripe cherry tomatoes, and my father allowed me to once again scratch in his garden to find the tiny new potatoes that I love so much. (Speaking of baby potatoes, have you seen how much the grocery stores charge for the small baskets of these, marketing them as “gourmet”? I have to laugh.) I garnished them with a dollop of sour cream and a light sprinkle of bacon bits, but if you wish to have a truly vegetarian menu, omit the bacon.

The ice cream recipe is my secret. I made it for our Father’s Day feast yesterday and the entire family praised it as the best butter pecan ice cream they had ever eaten.

June 17, 2013

Steamed baby turnips with their greens
Tiny carrot coins glazed with maple syrup and butter
Sea Island red peas from Anson Mills
Boiled new potatoes with sour cream and bacon bits
Sliced cherry tomatoes with crumbled goat cheese and a drizzle of extra virgin olive oil
Cornbread muffins

Eddie’s housemade butter pecan ice cream with brown sugar pound cake


Tonight’s menu is a combination of tried-and-true methods and experimentation with ingredients. For instance, I have often roasted stuffed chicken breasts, but not with the filling I propose here. I also tried the idea of roasting green beans in the oven—superb! And the rice dish provides a nice foil for the other components of the meal.

Roasted chicken breast stuffed with goat cheese, pecans, shallots, and sliced red grapes
Brown rice pilaf featuring the “holy trinity” (onions, celery, & red peppers)
Green beans roasted in the oven with olive oil, salt and pepper

Butterscotch cookies

This menu satisfied my craving for a hamburger, which I haven’t had in a couple of months. But this is not just any hamburger. You won’t find this variation at any fast food outlet! It does take a bit of time to make the pepper relish, what with the chopping and simmering, but believe me it is well worth the effort! And you won’t really need any other condiment. I also advise you to season the ground beef a few hours ahead with the garlic and chipotle powder if at all possible: it makes a big difference in the taste of the finished burger.

Grilled goat cheese stuffed grass-fed beef hamburger flavored with chipotle pepper powder and minced fresh garlic, served on a grill-toasted ciabatta roll with Eddie’s red pepper relish, a tomato slice, and romaine lettuce leaf
Classic potato salad

House-made vanilla ice cream with sliced peaches from Wigo Orchard

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