Recipe roundup

We ate it.  We loved it.  We think you might, too.  Here’s our new favorite recipes:

Winter Salad with a Goat’s Cheese Mousse (not shown moussed here) with a dollop of risotto and little venison steaks.

Peanut Butter-Chocolate Chip-Oatmeal Cookies from Sunset.  A whole cup of butter.  A whole cup of peanut butter.  Chocolate.  Of course they’re good!  Use a large cookie scoop, if you have one (the 2 tablespoon size is perfect).

Winter Salad with a Goat’s Cheese Mousse from The Little Paris Kitchen by Rachel Khoo.  (That link will take you to a Food.com page where someone has entered the recipe.  You can also follow this link to watch a clip on this recipe from Ms. Khoo’s BBC show. Or you can get the book from the library and drool over all the lovely French recipes.)  I simplified this recipe by simply using sliced unripened chevre instead of the mousse.  The combination of the sweet but earthy roasted beets, parsnips, and apples with the smooth but super-tangy chevre and the salty, smoky bacon was a big win.  I put my salad together more traditionally, too: I put the veggies and cheese on top of a deep bed of lettuce instead of “composing” it as the clip shows.  Made per the original proportions, this salad would be a great meal all on its own, but I whacked it down to a miniature size and served it alongside dinner.  Not to go on all day about this recipe, but the cheese I used, Woolwich Dairy Chevrai, was the first non-feta goat’s cheese I’d tasted.  Wow!  I never thought I’d find a cheese I liked more than feta.  This is tangier yet and the texture is luxurious.  It’s also not as salty and I think that makes it more versatile.  It will definitely fall into my shopping cart again.

Tomato Pie from Simply Recipes.  I got Matt to eat this by “forgetting” to tell him that it contained an entire 8 ounce jar of mayonnaise.  This is the southern American equivalent of quiche.  Recipes abound.  I tweaked this one by caramelizing the onions and adding bacon.  All it needed was a fresh green salad.  What bright flavors!  This was pretty darn tasty with hothouse romas in the middle of winter, so I’m betting it’s spectacular with garden-fresh heirlooms in summer.

— Amanda

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