| Macaroni & Goat Cheese Entree |
From "Ask DIY"
episode ADI-403 |
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Q: I love goat cheese, but only see it used in appetizer recipes. What's a good main-course dish using goat cheese? A: A great recipe featuring goat cheese is a Cajun twist on the classic comfort food, macaroni and cheese.
Note: The complete recipe immediately follows these tips and cooking instructions. Steps: The Sauce - In a small saucepan, heat up some olive oil. Add some smoked Cajun ham that's been cut up fairly fine (figure A).
- As you let the ham saute for a few minutes, add some diced chalets (or purple onions), minced garlic and sun-dried tomatoes.
- After the ingredients have cooked for a few minutes, add some Creole mustard (figure B) and stir the mixture.
- Next, add some cream (figure C) as you continue to stir. Bring the mixture to a boil, being careful not to scorch the cream.
- Continue stirring, and crumble goat cheese into the mixture (figure D). Bring the mixture back up just to a boil, but don't over-boil it. This forms a flavorful, reddish sauce for your macaroni and cheese.
The Pasta Casserole - For the pasta, use a short noodle such as bow-tie or elbow pasta. After boiling the pasta, add a small amount of olive oil.
- Add some peas to the pasta (figure E). Add fresh thyme, Creole spice and fresh-ground black pepper to the mix.
- Mix the ingredients and place them in a casserole dish.
- Layer crabmeat on top of the mixture (figure F). (Before adding it to the mix, be sure to check your crabmeat carefully for pieces of shell.) If you like you can substitute shrimp or chicken for the crabmeat, or create a combination of those ingredients.
- Next, prepare a layer of fresh or dried breadcrumbs to which you've added and mixed some melted butter, thyme and Creole spice (figure G).
- Pour the sauce over the ingredients in the casserole dish (figure H), then add the layer of breadcrumbs.
- Preheat your oven to 375 degrees, then bake until the top layer has a golden crust.
Macaroni and Goat Cheese (complete recipe) Sauce 1 Tbsp. olive oil
1/2 cup Tasso ham, diced
2 Tbsp. shallots, chopped
1 Tbsp. garlic, chopped
2 Tbsp. sun-dried tomatoes, chopped
2 Tbsp. Creole mustard
2 pints cream
4-6 oz. goat cheese (room temperature)
Preparation: - In a 2-qt. saucepan, heat olive oil, add Tasso ham and cook one minute.
- Add shallots, garlic, mustard, sun-dried tomatoes and stir for one minute more.
- Add the cream and bring to a boil and reduce to a simmer. Let mixture simmer 5 minutes.
- Remove from heat and whip in goat cheese until completely melted. Adjust seasoning with salt, black pepper and Creole spice. Set aside.
Pasta 1 lb. bow-tie or ziti pasta (cooked and chilled)
1/3 cup fresh peas
2 Tbsp. Creole spice
1 lb. crab meat (picked)
2 cups bread crumbs
1/2 cup unsalted butter, melted
1 Tbsp. fresh thyme, chopped
Preparation: - Place pasta in a large bowl and toss with the peas and creole spice.
- Place mixture in an ovenproof dish and top with crabmeat.
- Pour sauce over crabmeat.
- Preheat oven to 400 degrees
- In a separate bowl, combine breadcrumbs, thyme and butter mix well.
- Sprinkle mixture over the top of the crabmeat and place and bake until crumbs are golden brown, about 5 to 8 minutes, and serve.
More questions for Paul... Q: How long does it take for alcohol in a wine sauce to evaporate? A: Alcohol burns off at 140 to 160 degrees. Most wine-sauce recipes will call for the ingredients to be brought to a boil -- which occurs at 212 degrees. If the sauce is brought to a boil, the alcohol will have easily burned off.
Q : Is it alright to rinse browned meat in warm water to remove excess grease? A: Rinsing the meat is not advised, as it will remove much of the flavor and seasonings. If you're concerned about the fat, trim away excess fat from meat prior to cooking,
Q: A quiche I made came out runny. Is there anything I can do to prevent this? A: Runny filling is frequently caused by using too few eggs in the recipe. Remember this ratio: six to eight eggs will thicken one quart of liquid such as cream or milk. Also remember that adding vegetables increases the amount of water in the filling. If you're including vegetables, consider adding an additional egg yolk or some cheese to thicken up the binding.
RESOURCES :
Cajun & Creole Cuisine: From Gumbo and Jambalaya
Model: 0754805204
Author: Ruby LeBois
(2001)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
The Top 100 Cajun Recipes of All Time
Model: 0925417203
Author: Trent Angers, Editor
(2000)
Acadian House Publishing
Lafayette , LA 70505
John Tisdel appliances
John Tisdel Fine Appliances (JTD, Inc.)
Website: www.jtdinc.com
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