It is that time of year for backyard BBQ and the perfect time to go to your Local Farmers Market.. Give the regular potato salad a little fun twist with some Buche Noire! Great for for the person who loves Goat Cheese and those who didn't know they did. The amazing Italian Sausages are from our friends at Eco Friendly Foods located in The Dupont Circle Farmer's Market in DC every Sunday.
The Stuff you will need. Potatoes, Chives, Half a Log of the Buche Noire, Salt, Pepper, Some Light Mayo or Olive Oil Mayo and a Little Patience. I used about 2 lbs of potatoes for this which depending on how much you want to make change as needed. In potato salad everything is adjustable based on preference.

After washing the potatoes place them in water and let them boil for about 10-12 minutes, until they are soft.
Remove the potatoes from the boiling water and drain in the sink. Do not let them cool. Place them in a large bowl and add the sliced Buche Noire. You want the heat from the potatoes to soften and melt the cheese. If it does not melt completely place the bowl into a warmed oven for a few minutes. Once the cheese has melted add the chives and about a half a cup of the mayo, which ever kind you are using. Now you can add more or less, which ever you prefer. My hubby likes lots of mayo, so we met in the middle on this. Season with Salt and Pepper to taste and that is it! You can eat it still warm or chill it in the fridge for bit before serving. Enjoy with your grilled Italian Sausages and a nice salad.
 
 
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Bella Vita Baby!
This a Greek Dish that I have modified to make it work with our amazing Bella Vita Cheese. Called a Yiouvetsi because of the earthenware baking dish that it is traditionally cooked in.

This is a super easy dish, although it does require a lot of chopping. But it does go from range top straight to the oven. Truly a one pot meal. 

This is What You Will Need

  • 5 Tbsp Extra Virgin Olive Oil
  • 1 Red Onion (Yellow if that is what you have)
  • 1/2 Orange Bell Pepper (Seeded and Chopped)
  • 1 and a 1/2 lbs of Ripe Tomatoes (Roughly Chopped)
  • A Good Pinch of Sugar
  • 2 Pinches of Dried Oregano
  • 1 Pound of Raw Shrimp Peeled (Tail Shells On)
  • 2 Tbsp Fresh Flat Leaf Parsley
  • A Decent Handful of Bella Vita Cubed with Rind
  • Sea Salt and Freshly Ground Black pepper

Directions:

Heat the oil in a Dutch Oven add the onions and saute gently for a few minutes until translucent. Then add the cubed orange pepper and cook for 2-3 minutes more. Stirring occasionally. Next, Stir in the chopped   tomatoes, sugar and oregano. Then season with sea salt and black pepper to taste. Let this cook gently over a low heat for about 15 minutes, until the sauce slightly reduces and becomes thicker. Stirring occasionally. At this time preheat the over to 350 degrees. Once the sauce has thickened sprinkle your parsley all over and tuck your shrimp deep into the sauce tails up. Generously sprinkle your cubes of Bella Vita all around. Place into the oven uncovered for about 30 minutes, or until your shrimp look completely cooked.

Serve immediately with a few slices of warmed french bread for dipping. A nice fresh green salad won't hurt either.
 
 
Mother's Day Lunch Made Easy

This is an quick fix for a special lunch. Looks fabulous and only takes a few minutes to prepare. It can be made gluten free if you like. This will make two large sized pieces or several smaller pieces.

What You Will Need

1 Log of Allegheny Chevre  (room temperature)
A few chives, chopped
1 Cup bread crumbs (gluten-free or regular)
A few pinches of thyme, fresh ground black pepper
 1/2 Tablespoon Oil from Sun dried Tomatoes

Mixed Green Salad and whatever else you like in your salad.

Directions:
Crumble up the chevre into a large bowl, add the chives, pepper and drizzle in the oil
. Stir until well mixed. If making two large pieces separate in half and shape into a patties.

On a large plate spread your bread crumbs and the thyme and roll around the cheese until it is completely covered. Carefully place onto a piece of non stick foil into the oven. Bake for about 8 minutes on 325 degrees. The breadcrumbs may brown a little or not. Keep an eye on it for it may need to come out sooner. When it starts to break apart it is ready.

Tricky part is getting onto the salad, carefully using two spatulas get it to sit on top of your salad. We used a Tessemae's all Natural Zesty Ranch to drizzle on top and you are all set to enjoy!


 
 
 Happy Easter Everyone

I had to sneak this recipe in. It is a kind of Aegean Cheesecake for lack of a better description and are an Easter speciality in certain parts of Greece. In Crete they make mini tarts known as Lyhnarakia which translates to Little Lanterns. But we will be making our full size version, so a Large Lantern I would say.
This recipe might look intimidating, but trust me it is not. I used a  ready made pie crust to save time and I had a 9 inch baking tin. Not a proper pie pan. Pre-heat your oven to 350 degrees while you are getting ready.

What You will Need

  • 4 Eggs
  • 1/4 Cup of Powdered Sugar
  • 1 Tbsp of Regular Unbleached Flour
  • 2 Logs of Allegheny Chevre (Room Temperature)
  • 3/4 to 1 Cup of Milk  (I used Skim)
  • 4 Tbsp of Honey 
  • 1 Tsp Ground Cinnamon

Directions:
This recipe calls for a cheese similar to a ricotta. Keep that in mind. We are going to make our chevre have that kind of consistency. When your logs of chevre have gotten to room temp toss them into a bowl and grab your mixer. Slowly add the milk and mix on low until its good and mixed. You can mix it on high for a few seconds. It needs to be fluffy and a have a slight resemblance to ricotta cheese.

For the filling: Beat the eggs in a bowl, add the powdered sugar and the flour and beat until well mixed. Add this mixture to cheese. Add the honey and half of the cinnamon and blend until well mixed.

Get your baking tin ready. Place your crust in there and push it all the way to the bottom edges, you want the filling all the way in. With a sharp knife trim off any pieces that are sticking up. Pour in the cheese mixture and let it level out.

Place a large baking sheet in the warm oven on the middle rack. Place to pie tin on top and let bake for 50 to 60 minutes, or until the edges get a nice golden brown. Do not get alarmed when it puffs up above the height of the baking tin. It will sink back down when it is removed from the oven. Sprinkle on the rest of the cinnamon and let rest for about 10 minutes before serving. Enjoy!

This is great all alone but it is really nice with some fresh sliced peaches or nectarines.
 
 
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Flour Mixed with Pepper and Onions.
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Waiting to go into the Batter.
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Going in the Oven to Bake.
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The House Smells Amazing.

Welcome to My Very First Post! Thank You for Checking it Out!


This is an easy favorite when I have lots of eggs and milk in the house. I have made this from multiple other recipes and finally morphed it into my own. It was total curiosity that I put the cheese into it. Oh am I glad that I did! These babies are good for anytime of the day. 
            


What You Will Need..


2 Cups all-purpose unbleached flour

2 Tablespoons Chopped Spring Onions (Green Parts Only)

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper (More if you Like)

1 Teaspoon Nutmeg

3 Large Eggs (Room Temp)

2 1/2 Cups Whole Milk (I used skim because that’s what I had and prefer)
Of Course Cabra la Mancha! Cut it up in small cubes. About a small handful to toss in.

I do not own a specific "pop over" pan. I already had a Texas Muffin Pan.
    Directions:

    Whisk flour, spring onions, salt, pepper, and nutmeg in a medium bowl. Whisk eggs and milk in a large bowl
     until  well blended. Gently whisk in flour mixture (do not over mix).

    Preheat oven to 425°. While the oven is heating, place the pan inside to warm it up. Remove the pan and grease         the  6 oversize muffin cups with 1/2 teaspoons butter each. Pour batter into prepared muffin tins, filling cups             three-quarters full and dividing equally. Sprinkle on the cubes of Cabra la Mancha.

    Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an             offset spatula, remove popovers from pan. Serve immediately.
 
 
SPRING 2013 has finally arrived; and with it our inspiration to return to Our Local Pantry.  Thanks to Zach at Tree and Leaf Farm for his beautiful baby leeks.  They inspired this simple and delicious spring dish.
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Yes this is as easy as it it looks -- a dish that lets the wonderful ingredients stand alone and shine together.

We prepped the baby leeks by washing and cutting them in half.  Then, we tossed with a bit olive olive and seasoned them with salt & pepper.  We grilled the leeks -- happy to be huddled around the grill in the brisk Garrett County evening -- until they were beginning to soften.  We moved them directly from the grill to a warmed plate and topped them with a few wedges of Merry Goat Round.  The heat of the grilled leeks warmed and melted the goat cheese beautifully.
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The baby leeks from Tree and Leaf Farm - 
simply prepped for the grill.
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Merry Goat Round: clean, creamy and lactic with earthy undertones that amplify with age.
 
 
Last weekend we attended the annual Maryland Wine Festival at the Carroll County Farm Museum in Westminster. We were thrilled to be met by such a warm crowd of people excited about goat cheese! Besides sampling and selling our cheeses, we provided a few tasty accompaniments for the festival goers. One of them was Pablo's homemade tapenade, which was so popular it sold out! So in the spirit of all that is delicious and goes well with wine and cheese, we wanted everyone to be able to make their own tapenade at home.
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When Pablo shared this recipe with me I was shocked at how simple the ingredients were. Make this the night before serving  or allow tapenade to cool in fridge for at least two hours to let the flavors blend. 

Here's what you'll need:

1 jar fire roasted red peppers
1 jar garlic stuffed green olives  
Dried oregano
Sea Salt
Black Pepper
Olive Oil 
Balsamic Vinegar 

Drain liquid from roasted peppers and olives. In a food processor add the peppers, olives and 3 0r 4 pinches of dried oregano. Pulse for about a minute. Pour mixture into a large bowl and add a few tablespoons of olive oil and balsamic vinegar. Season the tapenade with sea salt and black pepper to your own taste. Cover and refrigerate.
 
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You can use this tapenade in a variety of different ways. Try using it on pizza, on a crostini with cheese, atop grilled chicken, or as a dip with tortilla chips. Get creative! 
 
 
I'd never heard of cooking pizza on a grill before this summer, so I had to see what all the fuss was about. Turns out it is super easy, quick and requires little clean up -- my kind of recipe. There are a few essential steps to keep in mind: have your toppings organized and ready to go, make sure your grill is hot, and grill the dough plain on one side first.
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I used fresh pizza dough from Whole Foods for this recipe, but Martha Stewart has an excellent recipe on her website if your in the mood to make your dough from scratch. You can also find pizza dough frozen in many supermarkets.

Here's the ingredients you'll need:

- Pizza dough
- Olive oil
- Flour for rolling out the dough and dusting the cookie sheet
- 1 red onion
- 8 0z log Allegheny Chevre
- 1 cup of sharp cheddar cheese, shredded
- 1 bulb garlic, roasted on grill 
- Fresh arugula

Start by heating up your grill. Cut the top off of garlic bulb, drizzle with olive oil, wrap in some tin foil and place on grill to roast -- about 15 minutes. Shape your pizza dough on a lightly floured surface -- I like to flatten the dough with my finger tips outward until a nice shape and thickness is achieved. Let dough sit for 5 minutes, then form dough once again until you have desired shape. 

Prepare your toppings: unwrap chevre log, shred your cheddar, and set aside a small bowl of olive oil. To caramelize onions fast, place 1 bulb of sliced red onion in a dry pan over medium-high heat. Cook for about 5 minutes or until brown. Add olive oil, a dash of salt and reduce heat to a low flame. Cook for about 5 more minutes.  

Dip paper towel in olive oil and rub on hot grill with a pair of tongs. Slide pizza dough off flat cookie sheet onto grill. Cover and cook for about 5 minutes. Dough will bubble, that's a good sign. Remove from grill, and carefully flip dough over to other side. Brush grilled side with olive oil and add toppings. Slide pizza back onto grill and cook for another 5-8 minutes or until bottom has a nice char and cheese is bubbling. Cut into squares and serve!

-- Grilled Pizza with Chevre, Cheddar, Caramelized Onions, Roasted Garlic & Arugula provided by Daniel.
 
 
If you've never added brie to a BLT before, you are in for a treat. The subtle mushroomy hints from the Merry Goat Round pairs really nicely with the salty flavor from the bacon. I tend to keep classic sandwiches such as these close to how you might find them in a diner, but I always make sure to buy quality ingredients. 
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BLT's come together in a snap, the results are always delicious, and they're easy to make if you're having friends or company over for lunch. If you're a fan, BLT's are just one of those sandwiches that "hit the spot." 

Here's what I used to make this BLT extra special:

Rosemary artisan bread
Frisee lettuce
Vine ripe tomatoes 
Merry Goat Round -- halved and then sliced lengthwise 

As far as condiments go, I added a swipe of mayo and a dollop of grain mustard after the bread toasted. That's it really! 

-- Merry Goat Road BLT recipe provided by Daniel
 
 
I've been on-site out in Garrett County, Maryland at FireFly Farms headquarters this week! This recipe post wouldn't have been possible without the collaboration and generosity of our awesome team members. Joanne, one of our retail specialists and farmers market liaisons offerred up a gorgeous zucchini from her garden in Friendsville, MD. Thanks Joanne!
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I love this recipe for two reasons: it's easy and always comes out moist and delicious. One of the fun things about making sweet or savory breads is you can easily throw in extra ingredients (I added dried cranberries) to make the recipe extra special. 

Here's what you'll need:

2 eggs, beaten
1 1/3 cup sugar
2 - 3 teaspoons vanilla
 1 large fresh grated zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried cranberries (optional)
Allegheny Chevre (optional)
Apple & Peach Raw Blossom Honey (optional)

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Wait until loaf has cooled completely before cutting!
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How to do it:

Preheat oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Add in the grated zucchini and then the melted butter. Scatter baking soda and salt over the mixture and blend in. Add flour, about a third at a time. Mix in the cinnamon and nutmeg. Fold in the dried cranberries. 

Divide batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans for about 10 minutes. Turn out onto wire racks to cool completely. Makes 2 loaves.

Toast a few slices of the bread on a panini press (or toaster oven) until golden brown. Spread Allegheny Chevre on toast and drizzle with honey. I had this for breakfast with blueberries and coffee. Absolutely divine!

--  Local Zucchini Bread with Allegheny Chevre & Raw Honey provided by Daniel