"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, September 28, 2010

Shells Stuffed with Goat Cheese

Serves | 8 |
  • 1 box jumbo pasta shells
  • 1 lb lean ground beef
  • 2/3 cup chopped onion
  • 14½-oz can stewed tomatoes
  • 6-oz can tomato paste
  • ¼ cup chopped fresh parsley
  • 2 cups water
  • 1 Tbsp beef bouillon
  • 1 ½ tsp Italian seasoning
  • 12 oz Baetje Farms garlic and chives Coeur de la Crème goat cheese
  • 2 cups shredded mozzarella cheese
  • eggs
| Preparation | Preheat oven to 350°F. Prepare pasta according to package directions. Brown beef in saucepan and drain excess fat. Add onion to beef and cook till onion is tender. Add tomatoes with juice, tomato paste, parsley, water, bouillon and Italian seasoning. Simmer for 30 minutes. In separate bowl, mix together goat cheese, ½ cup mozzarella and eggs. Stuff shells with cheese mixture and arrange in baking dish. Ladle sauce over shells and sprinkle with remaining mozzarella cheese. Bake until hot and bubbly, about 45 minutes.

Sunday, September 26, 2010

Chavrie® Cherry Bread Pudding

Serves 5


  • 1 egg

  • ¼ cup sugar

  • ¼ cup Chavrie® Goat Cheese

  • ½ cup half-and-half or milk

  • 1 tsp. vanilla

  • 2 sweet Hawaiian dinner rolls, torn in 1" pieces (from 12-oz. pkg.)

  • ¼ cup dried tart cherries

  • Instructions

    Heat oven to 325° F. Butter 2 oven-proof dishes or ramekins, 8 to 10 oz. capacity each.
    Whisk together the egg, sugar and Chavrie® in medium bowl.
    Whisk in the half-and-half and vanilla.
    Stir in the roll pieces and dried cherries until well coated.
    Let stand 5 minutes.
    Spoon evenly into dishes. Bake 25 to 28 minutes or until set and knife inserted near center comes out clean.
    Cool 15 minutes. Serve topped with a small scoop of ice cream.

    Tarragon Chavrie® Chicken with Mushrooms

    Serves 4


  • 4 ea. (8 oz. each) Chicken breast, boneless, skinless

  • To taste Sea salt and black pepper

  • 2 Tbsp. vegetable oil

  • 1 Tbsp. unsalted butter

  • 2 cups Shiitake mushrooms, sliced

  • 3 oz. Shallots, minced

  • 1 cup dry white wine

  • 2 tsp. Dijon mustard

  • 2 Tbsp. Fresh tarragon, chopped

  • 1 pkg. 5.3 oz. Chavrie® Pyramid

  • 1 pkg. (7 oz.) Alouette Crème Fraîche

  • Instructions

    Season chicken with salt and pepper.
    Heat oil and butter in large sauté pan until the butter is melted. Sear chicken, 2 mins. on each side, and remove from pan.
    Add mushrooms and shallots, and sauté until mushrooms become tender.
    Add wine, mustard, Chavrie® and Alouette Crème Fraiche to center of the pan stir until blended, reduce to low heat.
    Return chicken to the pan and simmer for 10 mins.
    Place chicken on serving dishes.
    Add tarragon to sauce and salt and pepper to taste.
    Top chicken breasts with finished sauce.

    Chavrie ® Creamy Risotto

    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Serves: 6-8


  • 1 pkg. (5.3oz) Chavrie® Basil and Roasted Garlic goat cheese

  • 5 C Chicken stock or broth

  • 1 Tbsp. Olive oil

  • ½ C Minced onion

  • 1 cup Arborio rice

  • ½ C White wine

  • 2 tsp. Flat leaf parsley finely chopped

  • 2 Tbsp. Pesto

  • Instructions

    Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
    Heat olive oil in a thick-bottomed saucepan.
    Add minced onions and cook until translucent.
    Pour in the arborio rice, cook for 4 minutes, stirring until well coated.
    Turn the heat to high and add the white wine, simmer until mostly absorbed.
    Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
    Stir in Italian parsley, and Chavrie®.
    Season with salt and pepper serve immediately.

    Replace Chavrie® Basil and Roasted garlic with Chavrie® and omit pesto
    Replace Chicken broth with vegetable broth 

    Chavrie® Crab Empanadas

    Chavrie® Crab Empanadas
    Preparation Time: 50 Minutes
    Makes 30-40


  • 1 Tbsp. Olive oil

  • 1 Tbsp. Spanish onion, chopped

  • 3 cloves garlic, minced

  • 1 Tbsp. Jalapeno, minced

  • ¼ C Red Pepper (chopped)

  • 8 oz. Picked lump crabmeat

  • 1 – 3.5 oz. Chavrie®log

  • 1 tsp. Chopped cilantro

  • 1Tbsp. Italian parsley (chopped)

  • 7 oz. Corn (drained)

  • 1 tsp. Cumin

  • Salt and freshly ground black pepper to taste

  • Empanada dough :
  • 2 bx. Frozen Pie dough (thawed)

  • 1 qt. Vegetable oil for frying

  • Instructions

    Filling: In a saute pan on medium, heat olive oil and saute onion, garlic, jalapeño, and red pepper. Set aside to chill
    In a large mixing bowl, combine the remaining ingredients. Season, to taste, with salt and pepper.
    Mix sautéed vegetables with the crabmeat mixture and place in the refrigerator
    Lay thawed pie dough on a lightly floured flat surface cut 3 inch circles
    To assemble, spoon about 1/2 to 3/4 Tbsp. of the filling in the center of each empanada dough round.
    Fold over to form a half-moon pie shape and crimp the edges to seal.
    Place finished empanadas in the refrigerator on sheet tray to chill
    Preheat deep fryer to 350°F
    Deep Fry until golden brown and crispy Serve with: Chavrie Jalapeño Queso