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Goat Cheese

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FOOD
April 13, 2013
  50 minutes, plus relaxing time for the dough. Serves 6 1 1/2 cups flour 2 eggs, plus more if needed 12 ounces fresh goat cheese 5 tablespoons grated Parmigiano-Reggiano 1 egg yolk 6 tablespoons minced chives 3 tablespoons chopped parsley Salt to taste 1 beaten egg white 1. In a food processor, mix the flour and 2 eggs until it just comes together to form a rough dough. If that doesn't happen, add a little more beaten egg, a teaspoon or so at a time.
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NEWS
June 12, 2013 | By Isabella Alsobrook
When people ask me why I eat locally, at the top of my long-winded answer is that I believe local food can taste better. Locally grown produce is more likely to be fresher and small farmers generally focus on quality over quantity. Though I will be done with my 100-mile experiment at the end of this month, I will continue to buy some local produce for its far superior taste. As most would expect, the biggest taste differences are in fruits and vegetables. My family has not purchased fresh apricots in years because they are so sour, yet the apricots from my friend's garden and farmers markets have a deep and complex flavor.
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FOOD
July 21, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I'd love to get the recipe for goat cheese bread pudding from Nopa in San Francisco. It's the best one I've had, and I'm eager to try to duplicate it. Margaret Briggs Altadena Dear Margaret: Nopa's savory take on this classic comfort food is wonderfully rich yet amazingly light in texture, the bread cubes breaking down into a luxuriously soft pudding. Served alongside a simple salad, it makes the perfect meal. Nopa's goat cheese bread pudding Total time: 3 hours, plus overnight refrigerating and chilling times Servings: 12 to 16 Note: Adapted from Nopa in San Francisco.
NEWS
June 5, 2013 | By Isabella Alsobrook
During the first two days of my one-month local-food challenge, I ate almost solely fruits and vegetables. At Tuesday's dinner of sautéed local kale and a salad of local beets, local goat cheese, and local lettuce, a hungry family member commented that it was not actually a meal, but rather just two side dishes, and that this “whole locavore thing” was not going to last. Determined to prove him wrong, I bought a dozen eggs from Trancas Canyon Nursery for $5 and I whipped up a quick frittata for dinner.
FOOD
January 23, 2008 | By Noelle Carter, Los Angeles Times Staff Writer
  Blue Velvet's goat cheese ice cream Total time: 20 minutes, plus freezing time Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. Servings: Makes about 1 quart Note: From Blue Velvet 4 ounces goat cheese 3 tablespoons corn syrup 2 cups heavy cream 1/2 cup milk 4 egg yolks 1 cup sugar 1. In a small bowl, whisk together the goat cheese and corn syrup until combined and smooth.
FOOD
August 18, 2012
Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1. Trim the ends of the zucchini to make them a uniform length.
FOOD
July 5, 1996 | JOAN DRAKE
Even people who've sworn they didn't like goat cheese couldn't resist this homemade variety. Particularly when freshly made, it has a very mild, pleasing flavor. The cheese becomes more piquant when "aged" in the refrigerator. The creamy texture means it works well as a dip or spread. Try folding in a little freshly ground pepper and some fresh or dried herbs and serve with crackers.
FOOD
September 8, 2012
Carmelized onion, goat cheese and olive frittata Total time: 10 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata. The caramelized onion and garlic confit are difficult to cook in small amounts, but keep well in the refrigerator. Caramelized onions 1 onion, thinly sliced 1 tablespoon olive oil Salt and freshly ground black pepper to taste 1/2 tablespoon butter Cook the onion and olive oil in a small skillet over medium-high heat.
FOOD
June 2, 2011
  Goat cheese and basil-stuffed filo parcels Total time: 40 minutes Servings: About 1½ dozen Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/2 cup extra-virgin olive oil 2 garlic cloves, pressed 6 to 8 filo sheets, depending on the size of the sheets 18 fresh basil leaves 1 (8-ounce)
FOOD
June 3, 2010
Quesadillas stuffed with mushrooms and goat cheese Total time: 30 minutes Servings: 4 to 6 2 tablespoons butter 1 pound sliced or quartered mushrooms 1 teaspoon salt 1/4 cup minced shallots 1 tablespoon chopped fresh mint 1/4 cup fresh goat cheese 1/2 pound low-moisture mozzarella, cut in small dice 2 teaspoons oil 12 corn tortillas 1. Heat the butter in a small skillet over medium-high heat....
ENTERTAINMENT
April 23, 2013 | By Christie DZurilla
Chaz Bono is down 60 pounds in five months, and credits the weight loss to changing the way he eats. The "Dancing With the Stars" alum, who says he's "still slowly losing" and hopes to bring his total weight loss to 80 pounds off a high of 250, spoke with People at the GLAAD Media Awards over the weekend. "Diets don't work," said Bono, who relied on a delivered-meal plan for the first part of his weight loss. "You just have to change what you eat, and I have. " The 5-foot, 5½-inch 44-year-old - now cooking on his own, "lots of stuff," he said - dines on meats, veggies and fruit while avoiding starches and grains.
FOOD
April 13, 2013
The best thing I've made with Parmesan broth recently was a kind of cross between a stew and a pasta that paired goat cheese ravioli and spring vegetables. I used asparagus tips and sugar snap peas for this recipe, but I've also made similar dishes with English peas, fava beans, shaved radishes and even bolted lettuce from the garden. The only part that's even a little tricky is making the ravioli. If that intimidates you (and it shouldn't … it takes less than an hour of work and it's actually really fun)
FOOD
April 13, 2013
  2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...
FOOD
April 13, 2013
  50 minutes, plus relaxing time for the dough. Serves 6 1 1/2 cups flour 2 eggs, plus more if needed 12 ounces fresh goat cheese 5 tablespoons grated Parmigiano-Reggiano 1 egg yolk 6 tablespoons minced chives 3 tablespoons chopped parsley Salt to taste 1 beaten egg white 1. In a food processor, mix the flour and 2 eggs until it just comes together to form a rough dough. If that doesn't happen, add a little more beaten egg, a teaspoon or so at a time.
FOOD
April 6, 2013 | Noelle Carter
"But they're weeds. " My much better half is not, shall we say, "adventurous" when it comes to greens: A "real" salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year's Eve, and sauteed spinach can make an occasional appearance at the dinner table. But that's where the love ends. Forget arugula and radicchio, and don't even think about frisee. So when I pitched dandelion greens for dinner the other night, well, you can probably understand the breathless shock.
FOOD
April 6, 2013
  20 minutes. Serves 4 to 6 2 blood oranges 1 (1-pound) bunch dandelion greens, trimmed and torn 1 cup toasted pecan halves 1/2 red onion, thinly sliced 2/3 cup raisins 1/4 cup sherry vinegar 1/4 cup plus 2 tablespoons fruity olive oil Salt and freshly ground pepper 4 ounces fresh goat cheese, crumbled 1. Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of...
FOOD
March 26, 2008
Total time: 1 hour, 40 minutes, plus chilling time Servings: 8 Note: Adapted from a recipe by Rustic Canyon pastry chef Zoe Nathan. Creamy wildflower honey is milky in color and available at many specialty grocery stores and farmers markets. Nathan recommends Cypress Grove goat cheese, available at Whole Foods stores. Butter pastry 1 3/4 cups flour 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup (1 stick) butter, cut into 1/2 -inch pieces and chilled In a food processor, pulse the flour, sugar, salt and baking powder.
NEWS
October 10, 2012 | By Noelle Carter
Sometimes you just can't get any simpler than a salad for dinner. Take some greens, add a little of this or that, and get creative. You can pick up a few ingredients, like a roast chicken, from the store, or find ways to use the leftovers in the fridge. For a quick dinner salad that's saved me on many a weeknight, check out this recipe for mixed greens with chicken, goat cheese and pecans. For more quick-fix dinner ideas, check out our video recipe gallery here . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
March 16, 2013
  Total time: 30 minutes Servings: 4 1/3 cup hazelnuts 2 tablespoons tarragon vinegar Salt 2 teaspoons minced shallots 3 tablespoons hazelnut oil 3 tablespoons vegetable oil 1/2 pound tangerines, peeled, broken into segments and stripped of any pithy strings 1 head butter lettuce, cored and torn into bite-sized pieces (about 4 cups) 3 ounces crumbled goat cheese 1. Toast the hazelnuts on a rimmed baking sheet in a 400-degree oven until they smell toasty, about 10 minutes.
ENTERTAINMENT
February 1, 2013 | By Jessica Gelt
Super Bowl Sunday is upon us. Maybe it's the only day that you deign to watch football, or maybe it marks the culmination of five months of blood, sweat and beers spent glued to the television out of devotion to your favorite team. Either way, it's the one day of the year that America comes together over a singularly American sports obsession, and as such it's a darn good reason to party. Sports bars and restaurants across the city will throw open their doors in a high-def blitz. Here are a few of our favorite options: -- The Bungalow, 101 Wilshire Blvd., Santa Monica.
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