01 Aug Fresh Tomato Tart

Ingredients:

  • Basic pastry dough
  • Mozzarella cheese, shredded
  • Fresh basil, chopped
  • Ripe tomatoes cut in 1/2 inch slices
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Preheat oven to 400. Line 10-inch tart pan with pastry dough.
  2. Spread bottom of pastry with light layer of cheese and sprinkle generously with basil. Cover with tomato slices evenly. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Repeat layers of cheese, basil, tomatoes, salt, pepper, and olive oil.
  3. Bake 30-40 minutes.
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10 Jul Southwestern Chicken Canapes

From SMFM partner Harbor Chase of the Park Cities

Ingredients:

  • 1 Village Baking Co. baguette
  • 8 oz. Becerra’s green chili chicken, shredded
  • 3 oz. Mozzarella Company Hoja Santa goat cheese
  • 1 handful Designs By Diana pickled cauliflower
  • 8 oz. The Salsa Texan queso

Directions:

  1. Slice baguettes into 1″ slices and toast on both sides in an oiled skillet until slightly crispy or bake until crisp.
  2. Spread Hoja Santa goat cheese on baguette pieces.
  3. After shredding the green chili chicken, sprinkle on baguettes and top with pickled cauliflower and queso.
  4. OPTIONAL: top with some cilantro for an extra special punch of flavor.
  5. SUGGESTED RECIPE APPLICATION: enjoyed with a glass of chardonnay by the pool or served at a dinner party as a lovely amuse-bouche.
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26 Jun Grilled Scamorza Bundles

From SMFM vendor The Mozzarella Company

Ingredients:

  • Smoked scamorza
  • Head of radicchio
  • Sliced prosciutto
  • Olive oil
  • Pesto
  • Pine nuts

Directions:

  1. Prepare a charcoal fire or heat a gas grill to high. Alternatively, the bundles may be pan-sauteed in a skillet over medium-high heat using a small amount of olive oil.
  2. Place a large pan of water over high heat and bring to a boil. Remove the leaves intact from the head of radicchio by removing the core and peeling the leaves off from the core upward. When the water is boiling, blanch the radicchio leaves by dipping them into the boiling water for about 5 seconds. Remove them with tongs and plunge them into a bowl of ice water to stop the cooking. When cool, remove the leaves and place on paper towels to drain. They will be limp and pliable.
  3. Slice the smoked scamorza into 8 slices, about one ounce each. Wrap each slice of mozzarella with a slice of prosciutto and then wrap with a wilted radicchio leaf, taking care to completely enclose them. Secure each bundle with a string, like tying a package. Brush each with olive oil.
  4. Grill the bundles over the prepared fire or cook in a skillet over medium-high heat for about three minutes on each side. Turn the bundles with tongs or a spatula so that they brown evenly, being careful not to pierce them. As they are cooked, remove them to a platter.
  5. To serve, drizzle the pesto over the bundles and sprinkle with pine nuts or alternatively serve them with a green salad. Serve the bundles warm so that the mozzarella oozes out when they are cut open. Makes 8 bundles and serves 4-8.
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19 Jun Light Fried Lion’s Mane

From SMFM vendor Tree Folk Farm

Ingredients:

  • 6-8 oz. lion’s mane
  • 1 teaspoon salt
  • 1 cup corn meal
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons avocado oil (or medium to high heat oil)

Directions:

  1. Cut or tear lion’s mane into bite-sized pieces.
  2. Salt the mushroom to bring water to the surface.
  3. In a bowl, combine corn meal, parsley, garlic powder, and onion powder.
  4. Heat a skillet with oil over medium heat
  5. Roll lion’s mane to coat in seasoning/bread mixture.
  6. Place breaded mushroom in oiled skillet. Pan should be hot enough that mushrooms sizzle.
  7. Brown on all sides, 6 minutes.
  8. Serve with dipping sauce.
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25 Apr Bruschetta Topped with Goat Cheese and Tomatoes

Provided by SMFM vendor Mozzarella Company. Originally published in Paula Lambert’s The Cheese Lover’s Cookbook and Guide.

Makes 12 bruschettas, serves 6-12

Ingredients:

  • 2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
  • 1 clove garlic, minced, plus 2 cloves garlic, unpeeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 leads fresh basil, chopped, plus 12 whole leaves for garnish
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 12 slices of a baguette, diagonally cut about 1/2″ thick
  • 6 ounces herb goat log (3/4 cup)

Directions:

  1. Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes.
  2. Toast the bread on both sides until light brown. While the toast is still warm, rub the top of each pieces of toast with the cut side of a garlic clove
  3. Spread each slice of toast with 1 tablespoon of goat cheese.
  4. Drain the chopped tomato mixture and top the goat cheese with it. Garnish each bruschetta with a basil leaf and serve on a large platter.
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01 Aug Farm Fritters with Spicy Green Goddess

By Chef Jed Demler, Savoureux Catering

Fritters Ingredients:

  • 1/2 cup whole milk
  • 1 cup all purpose flour
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 2 cups shredded zucchini, squash, or corn off the cob
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 2 tablespoons minced fresh herbs (chives, dill, parsley)
  • Vegetable oil for cooking

Green Goddess Ingredients:

  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 3 tablespoons chopped chives
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon lemon juice
  • 1/2 jalapeno, seeded and chopped
  • 2 cloves garlic, chopped until paste
  • Salt and pepper

Fritters Directions:

  1. Heat 2 inches of vegetable oil in a large skillet to 350 degrees.
  2. Lightly beat the egg and add to the milk. Stir together the flour, spices, and baking powder. Add the dry ingredients to the wet ingredients and stir until smooth. Fold in vegetables and herbs.
  3. Drop spoonfuls into hot grease, making sure not to overcrowd the pan (overcrowding brings the temperature of the oil down drastically and will affect the texture of your fritters). When edges tuen golden brown, flip (flipping only once). The entire cooking process should take 90 seconds to 2 minutes!
  4. Remove from oil and immediately toss with salt.

Green Goddess Directions:

  1. Super easy! Blend all ingredients in a blender until very smooth.
  2. Season with salt and pepper and refrigerate for at least 2 hours before use (allowing flavors to meld).
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27 May Fresh Peach Salsa

This simple peach salsa can be made in advance and simply eaten with chips or served with grilled fish, chicken or pork.  Combine all ingredients in a non-reactive bowl. Mix well, taste for seasoning and refrigerate until serving.

Ingredients:

  • 6 fresh Texas peaches, pitted, peeled and diced
  • 3 green onions, chopped
  • 1½ cups diced fresh jicama
  • ½ cup diced fresh cucumber
  • ½ teaspoon ground coriander
  • ½ cup fresh cilantro leaves, washed and patted dry, chopped
  • 1 fresh jalapeno pepper, seeded and diced (optional)
  • juice of one lime
  • 1 tsp sea salt
  • pinch freshly-grated nutmeg
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20 May Figs in a Blanket

Recipe courtesy of Mozzarella Company
For a variation, try using local melons in place of figs.

Ingredients:

  • 3 tsp extra-virgin olive oil, divided for separate use
  • 8 very thin slices prosciutto, about 1/4 pound
  • 1/2 cup (4 ounces) soft, Texas Goat Cheese
  • 8 fresh ripe figs or 8 dried figs plumped in 1/2 cup white wine
  • 2 tsp balsamic vinegar
  • 2 tsp honey
  • 4 leaves mint, cut into thin strips, for garnish

Directions:

1.  Preheat the oven to 375ºF. Brush a non-stick baking sheet with 1 tsp olive oil.

2.  Separate the slices of prosciutto and cut each in half so that there are 16 pieces. Divide the Goat Cheese into 16 pieces and roll them into small balls. Cut the figs in half and make indentation with thumb in each.

3.  Place a ball of Goat Cheese into the indentation of each fig. Wrap each fig tightly with a piece of prosciutto, taking care to completely enclose the Goat Cheese so that it won’t run out while baking. Gently squeeze the prosciutto-wrapped figs to seal the packets and place the figs on the prepared baking sheet.

4.  Combine balsamic vinegar, 2 tsp of olive oil, and honey in a small dish.

5.  Bake figs for 3 to 5 minutes, until the cheese begins to melt and the prosciutto begins to brown.

6.  Remove from the oven and, using a spoon, drizzle the balsamic vinegar dressing over the figs. Serve while warm, with mint for garnish.

 

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29 Apr Radishes with Mozzarella

Ingredients:

  • 8 ounces mozzarella or burrata cheese, torn into pieces
  • 2 thinly sliced radishes
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • Chopped chives and finely grated lemon zest (for topping)

Directions:

1.  Tear cheese into pieces and place on a platter.

2.  Toss 2 thinly sliced radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.

3.  Arrange radish mixture over cheese and drizzle with any remaining dressing.

4.  Top with chopped chives and finely grated lemon zest

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19 Sep Crostini with Roasted Tomatoes and Goat Cheese

Ingredients:

  • 4 pounds plum tomatoes, preferably both gold and red
  • 1 head garlic
  • Salt
  • Freshly ground black pepper
  • 2 cups olive oil
  • 1 baguette
  • ½ pound fresh goat cheese

Directions:

1. Heat the oven to 300 degrees. Slice the tomatoes in half lengthwise and arrange them cut-side up in an 11 1/2-by-14-inch baking pan, preferably earthenware. They should fit tightly.

2. Separate the garlic into cloves and peel the cloves. Scatter them among the tomatoes. Season the tomatoes liberally with salt and pepper and pour over enough olive oil to come at least halfway up the sides of the pan. Bake, uncovered, until the tomatoes turn golden brown on top, at least 2 hours. Cool for at least 10 minutes.

3. Cut the baguette on a bias into half-inch slices. Toast the bread until lightly browned on both sides.

4. To serve, use a fork to remove each tomato slice from the pan (allowing excess oil to drip back into pan) and place it on a slice of toasted bread. Top each with a dab of fresh goat cheese, about 2 teaspoons. Servings: 8 to 10

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