Category Archives: Goat Cheese

Bright, Fresh, and Delicous!

I have a had a slight obsession with pomegranate seeds for the past few months.  Every since I learned how to open them up and easily pop out the seeds without mess, I have been eating them by the cup full (tip to deseed at the end of the recipe). 
I came up with this recipe for an Israeli Brunch demo.  Combining the fresh and aromatic herbs, the bright and juicy pomegranate seeds, and the couscous, I feel like this recipe captures the full essence of an Israeli dish. Betayavon!        
Pomegranate and Goat Cheese Israeli Couscous
3 Tbsp. Olive Oil plus 1/4 C.
2 Cloves Garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 Cups Vegetable Stock or Water
2 Lemons, juiced
1 Lemon, zested
1/2 tsp. Salt
1/2 tsp. Pepper
1 C. Fresh Basil, chopped
1/2 C.  Fresh Mint Leaves, chopped
1/4 C. Fresh Pomegranate Seeds
1/4 C. Candied Pecans
1/4 C. Goat Cheese (for a parve alternative add fried Sarimi (fake crab).  sauté in hot oil till crispy)
In a medium saucepan, add the 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute (do not burn). Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, about 8 to 10 minutes.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
 Once the couscous is room temperature, add the fresh herbs, pomegranate seeds , goat cheese and candied pecans. Toss to combine and serve.
Tip: To easily remove pomegranate seeds with no mess or stain, slice pomegranate into  quarters and pop out seeds in a bowl of cold water.



The Hybrid Holiday

Whenever I hear the word Thanksgivukah, I can’t help but think of other food word combinations like Grapple (Grape and Apple) and Plumcot (Plum and Apricot).  In honor of our hybrid holiday, I decided to make a hybrid dish.  May I introduce to you….The Pumpkeetotake!

Pumpkeetotake with Craisin Goat Cheese
1 Large Sweet Potato, grated
1 Red Onion, grated
1 Egg
1/2 C. Pumpkin Puree
1/2 C. Potato Starch
1/2 C. Pecans, chopped
Salt and Pepper, to taste
Goat Cheese
Craisins (or any dried fruit: apricots, cherries, fig, etc.)
Maple Syrup

Mix together the sweet potato, onion, egg, pumpkin, starch, pecans and salt and pepper till combined.  Heat enough oil to cover the bottom of the pan on medium high heat.  Take a golf size ball of sweet potato mixture in your hand and flatten it out. The flatter the pancake the crispier it will be.  Put the pancake carefully in the pan and cook for 2-3 minutes on one side and flip to the other side for another 2-3 minutes, till crispy and golden brown.  Transfer pancakes to a paper towel.
In a separate bowl, mix together the craisins and goat cheese.  Top each pancake with a bit of the goat cheese mixture and a drizzle of maple syrup. Eat warm.

Dinner For Two

Mazal Tov! Yael and Josh got engaged last night and I made my first engagement dinner! I had the honor of catering their first meal as an engaged couple.  After Josh proposed, I came out with 4 delectable dishes focusing on some of Yael and Josh’s favorite foods.  I even included the recipe for my pomegranate and citrus glazed salmon at the end of the page!
Beet, Goat Cheese and Mixed Green Salad with a Balsamic Reduction

 Main Course
Pomegranate-Citrus Glazed Salmon, Roasted Vegetables (Fennel, Orange Pepper and Zucchini), and Creamy Brown Rice with Cherries

Warm Chocolate Lava Cake with Whipped Cream and Strawberries 

 Homemade Chocolate Hearts served with Fresh Mint Tea

 The newly engaged, very full and happy couple

Pomegranate-Citrus Glazed Salmon
Makes 2 Servings
2 Fillets of Salmon
1 Cup Pomegranate Juice
1 Orange, squeezed
1 tsp. Thyme, fresh
1 TBS. Apple Cider Vinegar
1/4 Cup Pomegranate Seeds
Heat a saute pan with about 2 Tbs. of oil to cover the bottom. Sprinkle salt and pepper on each side of the salmon fillets and lay in hot pan skin side down.  Sear for about 3 minutes and flip on the other side.  Sear the fish till it becomes flaky and has caramelized in color, about 5 minutes.  Remove the fish and reserve.  In the same pan, add the pomegranate and orange juice, thyme, and apple cider.  Reduce the liquid until it coats the bottom of a spoon and looks thick.  Keep a good eye on it so it doesn’t burn. Drizzle the glaze over the salmon and garnish with pomegranate seeds.
Helpful Hint:  When removing pomegranate seeds, cut into quarters and remove with hands in a bowl of cold water.   When all the seeds have been removed, strain out the water.  This is a no mess and no stain!