We’re baaaaack – boy what a week it’s been! I feel like I’ve been to China and back (or maybe just the west coast) but in the last week, Dave and I flew to San Fran, drove to Sacramento, then drove to Lake Tahoe, then drove back to San Fran and then flew home! It was a whirlwind trip, but there were several things that made all the travel well worth it.
1) The Riehls and Little Joey – great hosts – who knew you could sample beer and parent at the same time?
2) The Sierra Nevada Brewery – delicious food and even more delicious beer!
3) Lake Tahoe Wedding celebration for my step-sister Samantha and her husband Scott! Pictures could never do it justice – absolutely gorrrrrge!
4) Golden Gate bridge = most awesome bridge ever (terrible shot of us – instead of asking one of the 92484905840594 people there to take a pic of us, we took our own!)
So we’re back to life, back to reality, back to cooking!
This week, I thought it might be fun to do a series of recipes with one common ingredient, and this week’s ingredient ladies and gents isssss……(drum roll) GOAT CHEESE! I used to think “If it comes from a goat, I’m not eatin’ it” but now, goat cheese is one of my favorite cheeses – like a tangier cream cheese. And I’ve just come to realize how versatile an ingredient it really is.
We got home from CA, and after picking up Hairy and spending lots of time playing with him to make sure he didn’t forget us, there was little time to grocery shop. So last night’s dinner was a ‘cabinet creation’. After not watering our herbs for almost a week, we were pleasantly surprised to find out that not only were they alive and well, but growing like weeds! Especially the basil! I had found this recipe from Prevention RD for Roasted Red Pepper and Goat Cheese pasta and thought “Yum” – and luckily, we had all the makings of it in our seemingly bare cabinets!
Modified a smidgen, here’s part 1 of goat cheese week: Roasted Red Pepper, Goat Cheese and Basil Pasta, adapted from Prevention RD’s recipe.
Roasted Red Pepper, Goat Cheese and Basil Pasta
*Adapted from Prevention RD
2 tbsp. olive oil
2 cloves of garlic, minced
1 small onion, chopped
1 – 7oz bottle of Roasted Red Peppers, rinsed and drained and then chopped into small pieces
1 cup of crushed tomatoes
(I used the basil flavored kind)
4 oz goat cheese
1/4 cup fresh basil, chopped
salt and pepper to taste
1) In a large skillet, heat olive oil over medium heat. Add garlic and onion and sautee until fragrant (about 2 minutes) stirring constantly to make sure the garlic doesn’t burn (burnt garlic = yuck)
2) Add the chopped roasted red pepper and tomatoes and simmer over low heat for about five minutes.
3) Add the goat cheese and stir until it’s completely melted into the sauce.
4) Take the sauce mixture and transfer to the food processor. Add the fresh basil, salt and pepper, and pulse until it becomes a sauce-like consistency.
5) Serve over cooked pasta!
Usually, cabinet creations aren’t my favorite, but this particular time, I think we have a winner! This sauce was so easy to make and a complete departure from your run of the mill tomato sauce. The goat cheese added a rich and creamy texture and the roasted red peppers a bit of sweetness. So good. And as I was stuffing my face, I started thinking of all the things you could do with it! You could serve it as a hot dip, with sliced baguette and veggies, or even use it as the base for a pizza (although Dave thinks it would be too watery on a pizza – one more challenge I’ll be happy to take him up on) But all in all, a definite keeper!
Stay tuned for more delicious goat cheese installments this week!