Chevre aka goat cheese
We frequently hear people say they don't like goat cheese, or chevre, because it's too strongly-flavored, but that is also true of many cheeses made from cow's and sheep's milk. If you aren't sure that goat cheese is something you will enjoy, but you are willing to give it a try, look for one of the milder cheeses that are readily available. A favorite of ours is Laura Chenel which is mild and creamy with a slight tang. In 1979, Ms. Chenel became the first commercial producer of goat cheese, and she received her big break when Alice Waters of Chez Panisse fame placed a standing order for the Chenel cheese. Today, Laura Chenel's company produces over 2 million pounds of goat cheese per year, and it appears on restaurant menus around the country.
Today's recipes start with a crustless quiche from Terry Catalano that we first printed in 2007. We have made the recipe numerous times over the last two years, and enjoyed it every time. Recently, we realized that it would be even more interesting with the addition of some goat cheese. The substitution of goat cheese for 1/2 cup of the shredded Muenster provides a subtle change in taste. Rather than the usual box of frozen spinach, a 10 oz bag of Woodstock Farm organic spinach is perfect for this recipe.
Perfect stalks of asparagus are arriving in the stores, and will soon be available from local farmers. This quick pasta recipe utilizes asparagus with goat cheese used to create a "sauce" without the addition of cream. The lemon zest highlights the ingredients perfectly. We finish with a quick appetizer, and a baked egg recipe that would fit into any spring brunch menu.
