 Serves 4
Crust:* 1¼ cups all-purpose flour, plus more for dusting and rolling out ¼ teaspoon salt 8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces 2 to 4 tablespoons ice water Caramelized Onions: large Spanish or yellow onions, sliced stem to root in ¼ inch thick 3 tablespoons butter 1 tablespoon good green olive oil 1 tablespoon brown sugar ½ teaspoon salt 1 tablespoon of water Tart: 1 egg, beaten with 1 teaspoon cold water ½ to ¾ cup soft goat cheese, room temperature 2½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve. 12 large and 24 small fresh basil leaves, whole 9 inch tart pan with removable rim Caramelized Onions:
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 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
 Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.  Makes one 11” tart
1 prepared Lemon Pepper Pie Crust (see recipe below) 1 large onion, about 8 oz., thinly sliced 4 oz. salted butter 2 tablespoons olive oil 1 cup carrots, julienned ¾ cup leeks, julienned ½ cup shitake mushroom, thinly sliced 1¼ cup zucchini, julienned 1 scant tablespoon, all purpose flour ¾ cup 2% fat milk, room temperature ½ heaping cup crème fraiĉhe 1 large egg 1 teaspoon Dijon mustard ½ teaspoon thyme leaves 7 to 7.5 oz. goat cheese, preferably in log form
LEMON PEPPER PIE CRUST Makes 1 -11” crust 1¼ cup all-purpose flour 10 tablespoons sweet butter, diced and cold 1 large egg, slightly beaten Juice of 1 lemon Zest of one lemon ¼ teaspoon salt ½ teaspoon freshly ground black pepper
 Makes 30 tartlets
2 packages (15 cups each) frozen phyllo pastry cups 1 -4 oz. log goat cheese, room temperature 1 -5 oz. wedge Brie, room temperature 1 jar Tomato Ginger Jam 1 jar Bacon & Hot Pepper Jelly 1 jar Caramelized Onion Jam
 Serves: 4 for lunch
1 recipe of your favorite pre-baked piecrust 2 tablespoons good green olive oil 3 medium leeks, white parts cleaned and sliced 1 lb. Shitake mushrooms, cleaned, trimmed and sliced 1 teaspoon fresh thyme leaves 16 ounces cream cheese, room temperature 8 ounces soft goat cheese, room temperature, divided 6 & 2 4 eggs, room temperature and slightly beaten 2 tablespoons heavy cream Salt and fresh pepper to taste 3 thick slices of bacon, cooked crisp but still pliable and then diced
 Serves: 6 – 8 as an appetizer
1 prepared pie crust 8 ounces softened goat cheese , at room temperature 1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water ½ cup heavy cream 1 medium red onion, cut into thin wedges and oven roasted & cooled ½ cup diced tomatoes 1½ teaspoon sugar 10 to 12 fresh basil leaves, save the smallest for garnishing ½ teaspoon ground white pepper ½ teaspoon of salt 16 pitted kalamata olives, divided into 8 & 8 8 to 10 cherry tomatoes, halved Fresh salad greens and a good Italian bread, sliced Equipment: spring-form baking pan
Recipe by Anna Gill
Serves 8 as appetizer 2 tablespoons balsamic vinegar ¼ cup olive oil 6 large tomatoes, cut into small wedges 6 figs, cut into quarters 3 ounces fresh goat cheese, crumbled 1/3 cup calamata olives, pitted and sliced Handful of basil, torn 4 cups fresh lettuce greens, torn into pieces 2 cups young tender arugula, stems removed Salt and pepper to taste. 1. Put balsamic vinegar in a salad bowl, and whisk oil into it. 2. Toss remaining ingredients with dressing. Adjust seasoning and serve. Recipe by Anna Gill
Serves: 8 2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute. Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and serve. VARIATION: Pour the finished custard into 8 ¾ cup ramekins for individual servings and decorate as above.  Recipe by Anna Gill
Serves: 6 as an appetizer or 3 for lunch 1½ cups diced honeydew ¼ cup chopped fresh cilantro 3 tablespoons diced red onion 3 tablespoons fresh lime juice 1 cup (4 ounces) goat cheese ¼ cup red bell pepper, seeded and minced 1 teaspoon jalapeno, seeded and minced 6 (8-inch) flour tortillas Cilantro sprigs 1. Combine first 4 ingredients in a bowl; stir well. Cover and chill. 2. Combine the goat cheese, chopped bell peppers and jalapeno in a bowl, and stir well. Spread about 2 tablespoons cheese mixture over each tortilla, and fold in half. 3. Place two quesadillas on a plate and microwave at full power for 1½ to 2 minutes each (until cheese has melted). 4. Place on a baking sheet, and keep warm in a 200o oven. Repeat procedure with remaining quesadillas. 5. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and ¼ cup honeydew mixture on each of 6 plates. Garnish with cilantro sprigs, if desired. 6. Serve immediately. Recipe by Anna Gill
30 to 34 blush or red cherries, pitted and halved 8 ounces fresh, soft goat cheese, room temperature 2 to 3 tablespoons of minced chives 3 tablespoons honey ½ cup pistachios, shelled and roughly crushed 1. Heat the oven to 350. 2. Place the cherries in a single layer on a baking pan with a rim and roast for 15 to 20 minutes. They should remain firm. Set aside to cool. 3. Whip the cheese and chives with an egg-beater or a fork until it is a soft, pliable consistency. 4. Mound a large dollop into four serving dishes or bowls, making a cavity in the center or each mound. 5. Distribute the cherries on top of each mound. 6. Drizzle with the honey. 7. Sprinkle with the crushed nuts. Recipe by Anna Gill
Serves: 4 as a main course or 8 as an appetizer 4 small eggplants, unpeeled, ends trimmed 4 teaspoons good green olive oil 4 firm ripe tomatoes, sliced thickly 2-3 cups fresh tomato sauce 8 ounces fresh ricotta or goat cheese ½ cup of finely shredded fresh basil leaves Finishing salt 1. Preheat oven to 450 degrees. 2. Slice the eggplant into 2 inch thick slices. Sprinkle with salt and let drain on paper towels, top and bottom for about 15 minutes. Score both sides of each slice with a sharp knife, try not to cut through the slices. 3. Place the eggplant slices in a roasting pan with a rack and roast until golden brown, about 30 to 45 minutes, turning as necessary to brown both sides. 4. Warm the fresh tomato sauce. 5. Remove the roasting pan from the oven. Spoon the fresh ricotta onto each slice of the eggplant, pressing it into the scored surface. Return the roasting pan to the oven until the cheese melts or begins to bubble. 6. Remove the roasting pan from the oven again. Top each eggplant slice with a slice of fresh tomato. Spoon a dollop of warm tomato sauce over each stack of vegetables. Top with another small scoop of the fresh ricotta. Sprinkle lightly with finishing salt and a pinch of shredded basil and serve. Recipe by Anna Gill
For the crust: 1¼cups all-purpose flour ¼ teaspoon salt 10 tablespoons unsalted butter, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier) 1 tablespoon of fresh shredded sage leaves 1 large egg, slightly beaten For the filling: 1 butternut squash, approximately 2 lbs., peeled, seeded, and cut into small pieces, 2” by ¼ “-yielding about 4 cups 1/2 teaspoon fine sea salt 3 tablespoons olive oil, divided 2 leeks (white and pale green parts only), thinly sliced crosswise 6 ounces soft mild goat cheese, crumbled Preheat the oven to 500°F with middle rack. Crust: In a food processor, briefly pulse together the flour and salt. Add butter and sage, then pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. Filling: Make while dough is chilling. 1. Toss squash with sea salt and 1 tablespoon of the oil and arrange in a single layer in a roasting pan approximately 17 by 12-inches. 2. Roast the squash, until golden brown on edges and undersides, 20 to 25 minutes, stirring once halfway through roasting. 3. Remove squash from oven and reduce oven temperature to 375°F. 4. Heat the remaining 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add the leeks and a pinch of salt and cook partially covered and stirring occasionally, until tender, 10 to 15 minutes. 5. Transfer to a large bowl to cool slightly. 6. Add squash, goat cheese, and ¼ teaspoon pepper and toss gently. Make galette: 1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. 2. Transfer gently to a baking sheet. 3. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. 4. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. 5. Cool on baking sheet on a rack 10 minutes before serving. Or cool and refrigerator until needed. Bring to room temperature and then reheat at 200°F. |