goat cheese

Delicate Chèvre Ravioli & Marching Onward

May 23, 2013 by Gail Watson

This week it feels like Spring has taken a hop, skip and a giant leap into Summer. During my walk yesterday I overheard a child say to her Mother, “It’s Summer now, when is school over?” It was one of those moments when your insides laughed with recognition- Yes, it feels like it is time to play, Can I? Can I?

Ironically for me school IS over. Tuesday afternoon, with misty eyes, I donned cap and gown and received my Masters diploma. Many years in the past I got the spark of a notion to return to school, which turned into a thought, which turn into an action, and then finally to completion.

I am a woman with many satisfying moments of accomplishments- winning awards, giving birth, finishing marathons and triathlons, slipping an engagement ring onto my love’s hand- all momentous, and rich with emotion. My experience this week has been quite different. When the days of unscrewing my brain and pouring in copious knowledge was complete, when the research and writing were done, and all deadlines were met, I was left with a sense of satisfaction and knowing that I had worked long and hard to create this thing- this bounty of knowledge and passion- and I cried. My tears were of happiness, relief, release and awe.

I did it.

I share this with you because I want you to know that there is this gift that awaits you at the end of a long haul if you choose to strive for it. We are all faced with obstacles, doubts, responsibilities and distractions, but it can be done. It’s cliche, but it’s true, that the first step is the hardest. Big decisions often require big changes, and inertia is the gnarliest demon I know. [Read more…] about Delicate Chèvre Ravioli & Marching Onward

Spinach+Scallion Savory Torte

April 2, 2013 by Gail Watson

Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic.

Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my black counters. Not only that, but these days I try to shy away from things that are made with so much butter or fats. Using polenta as the base and layer of the torte not only is snap easy, it’s also so much more nutritionally rich than standard crust.

I really like the dense corn-y layer of polenta, it gives this dish a little more heft, making it a perfect dish for a Sunday Brunch, a luncheon or a light supper. And look how pretty! Because it’s also made with skim milk and light goat cheese, it’s not a bad thing to make for your lunch this week and pack off to work with you. Certainly this is far more appealing than that bologna sandwich you had in mind. {go ahead, make your co-workers jealous}

I don’t have any co-workers since I toil in solitude most days- but that’s about to change. I am juuuuuuuust about finished with all my school work, and just now tidying up all the loose ends for my graduation in May. These last 3 months have been nose to the grindstone (more like eyes squinting at my computer screen), and now I can finally start to ease up on the gas. My dear ol’ pal, Canon 5D, is back from the shop, better than ever. Soon I will be purchasing myself a delicious graduation gift- the new Canon 6D.

The new camera will have some bells and whistles that I am looking forward to playing with, but I also am looking forward to creating some videos in the near future. My older camera with be “Camera B”, and together I think my two babies and I can do some quick spots for you that I hope you’ll enjoy. So you see, I NEED both cameras. Anyway, fun stuff coming up, so stay tuned for that.

Spinach+Scallion Torte

2013-04-02 05:31:21

This polenta lined torte is quick and easy to make and much healthier for you. This dish reheats beautifully making it great for getting a jump on a party, or for having on hand in your fridge to take off slices for your lunch or supper. Serves 8

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Nutrition Facts

Serving Size

215g

Servings

Amount Per Serving

Calories 145

Calories from Fat 52

% Daily Value *

Total Fat 6g

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 143mg

48%

Sodium 424mg

18%

Total Carbohydrates 15g

Dietary Fiber 2g

Sugars 1g

Protein 9g

Vitamin A

88%

Vitamin C

22%

Calcium

10%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 cup polenta or fine corn meal
3 cups of water
.5 teaspoon salt
1 large bunch of fresh spinach leaves, about 6oz, washed
4 scallions, greens and whites, sliced thin
6 large eggs
.5 cup skim milk
.5 teaspoon salt
.25 teaspoon pepper
2 ounces reduced fat goat cheese

Instructions

Preheat the oven to 350 degrees, and prepare an 8" springform pan with cooking spray.
In a large pot bring 3 cups of water to the boil. Stir water with a whisk to create a whirlpool and slowly stream in the polenta. Keep stirring as the polenta thickens for another 2-3 minutes.
When the polenta is thick and starts to pull away from the pan, pour into the prepared springform pan.
Using a spoon, spread the polenta evenly along the bottom and up the sides of the pan to the top. This will create the shell for the custard filling to rest in.
Arrange the spinach leaves evenly, but without too much fuss, on the top of the polenta.
In a medium sized bowl combine the milk, eggs, salt and pepper and whisk to thoroughly combine. Pour over the spinach, then sprinkle the scallions on top.
Lastly, crumble the goat cheese in large chucks evenly over the top.
Place the torte in the middle of the oven and bake until the center is set and springy to the touch. Mine took about 40 minutes.
Allow to cool for about 10 minutes before removing from the pan and serving.
Enjoy!

By Gail Watson

Adapted from from Donna Hay

beta

calories

145

fat

protein

carbs

15g

Adapted from from Donna Hay

A Stack of Dishes https://www.astackofdishes.com/

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Chèvre Panna Cotta with Mint Oil

March 18, 2013 by Gail Watson

Spring is coming ever so delicately knocking at my door, though you wouldn’t know it by the weather. I set the panna cotta yesterday afternoon, not with promising rays of sun filling my kitchen, but while the sky was white with puffy snowflakes. This winter has been unrelenting, but in my heart, and in my kitchen, it is getting to be breezy and sunshiny.

The evolution of this recipe has been germinating in my brain for a few weeks now. I imagined a delicate pillow of panna cotta with fine teeny spring vegetables. Radish sprouts give this dish a little sharp bite, and fresh mint adds counter balance. It’s not always the case that my imaginings turn out just so, but this one was a triumph. The texture is more like a trembleque, which is astonishing next to the slight crunch of the asparagus and the pop of the peas. Not only is it melty light and refreshing, it’s also refreshing light in calories too!

The secret ingredient is a splash of grapefruit vinegar, which I concocted myself. I’ve been having a lot of fun creating some lovely vinegar flavors. I promise I’ll be posting on the vinegars with recipes soon, I’m just working on a few other versions that I think you’ll really enjoy. I am all about the finishing vinegar these days…

For those keeping track, I am still overwrought by the breaking of my camera. I used my traveling point and shoot today, which is… well….

Let me just say that I’ve been a real champ trying to be a real champ about this. I decided to Snap to!, Stiff upper lip! and all that, but the charm is swiftly waning. I’m finding that capturing images onto this teeny sensor has been quite fine, but the lens on this bugger is NOT conducive to my creative flexings. The damn thing has such a curved lens that I struggle with distortion, which you might notice a bit of in the picture above. I crop and crop and crop, which leaves me with a less quality than I would like. *sigh*

I know I’m being a big whiney baby right now. I know that many many folks shoot solely with a camera like the one, (Canon G11), which is no slouch of a camera at all! AND great work can be, and is, created.

When I studied photography in college (back in the caveman days), I was a purist. I shot 35mm film with only a 50mm lens. I felt that you didn’t need fancy camera or lenses to create Art, and for the most part, I still believe that to be true. But like a person that drove a your parent’s hand me down car for a long time, and then one day you get to drive a Mercedes, well, there is just no comparison. Will they both get you to where you want to go? No question, but oh what a ride in the Mercedes.

This is how I feel about my camera. I plunked down a pile of money a few years back to buy it. It was a real financial stretch, and a personal affirmation of my dedication to photography. I promised myself that I would use it so much that it would earn it’s value back many times.

And it has.

My camera is worth every penny, and I will love her long into the future once I get her back. It has been a lesson for me. Do you always need the most expensive things? Not always, but sometimes having quality and good tools can make a difference- and I have come to learn that I am worth it.

I hope you enjoy my spring treat. It really is no fuss to make, even though it looks fussy.

Happy Almost Spring!

Chèvre Panna Cotta with Mint Oil

I used some small condiment dishes I had to mold the panna cotta but any vessel will do, including tea cups, wine glasses etc. It’s also possible to make one single large mold, and even double or triple this recipe to do so. The panna cotta may be made a day or two in advance and kept in the fridge.

serves 4

1.5 cup reduced fat milk, divided

1.5t unflavored gelatin

6 oz chèvre

pinch of salt

1 c asparagus, sliced into small pieces, leaving heads whole

1 c English peas

3T fresh mint, finely minced

2T olive oil

2T grapefruit vinegar, or white balsamic vinegar

handful radish sprouts

Prepare 4 molds, about a half cup in size, by lightly oiling them. Set aside

In a small bowl place .5c of cold milk and sprinkle the gelatin over the top, stirring to moisten all the gelatin if necessary. Allow to rest and bloom for 3-5 minutes.

In a blender, or with a hand blender, combine the chèvre, salt and the rest of the milk, and blend smooth.

Warm the gelatin milk in a microwave for 1 minute. The milk will be hot and the gelatin melted. Stir into the chèvre mixture and thoroughly incorporate.

Divide the mixture between the four cups, then place in the refrigerator until set, about 3 hours.

Place a saucepan with 2 inches of water and a generous pinch of salt over a high flame and bring to the boil. Add the asparagus and peas and boil for a minute and a half, or until the vegetables turn a bright green and have a tender bite to them. Immediately drain through a sieve and run cold water over them to stop the cooking.

In a medium bowl combine mint and olive oil.

To turn out the pannacotta, run a sharp knife, place a plate on the top, then flip the two over. The panna cotta will fall right out onto the plate. If it needs a nudge just give the cup a tap or two.

Sprinkle the vegetable over the top, then drizzle with the mint oil. Finish with a splash of vinegar over the top of each.

Serve with some crackers or crusty bread.

Enjoy!

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