Tasia's Table: Cooking With the Artisan Cheesemaker at Belle Chevre

Tasia's Table: Cooking With the Artisan Cheesemaker at Belle Chevre

Tasia Malakasis

Language: English

Pages: 176

ISBN: 1588382729

Format: PDF / Kindle (mobi) / ePub


Tasia's Table is a collection of recipes and stories from the award-winning cheesemaker at Belle Chevre. Tasia Malakasis's circuitous career journey led her to a small fromagerie in Elkmont, Alabama, from which she now demystifies cooking with artisan cheese and shares her passion and philosophy on food with home cooks across the country. In this beautiful book, she offers recipes from the cultural influences - both Southern and Greek - that shape the setting of her table for friends and family daily. From goat cheese frittatas to goat cheese ice cream to saganaki and buttermilk biscuits, she gives an inviting glimpse into diverse, rich, and rustic culinary traditions that readers can embrace in their own kitchens. They may want to start their own fromagerie or at the very least their own Sunday supper tradition after reading Tasia's recipes and the stories that changed her life.

 

 

 

 

 

 

 

 

 

 

carrots, celery, oregano, and bay leaf. Cook and stir for about 6 minutes until the vegetables are softened but not browned. Pour in the chicken stock, and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Squeeze a few drops of lemon juice just before serving. Corn Soup This is a simple and beautiful summer soup. Serve this soup hot or

tablespoons (½ stick) butter � cup pine nuts, toasted � cup Niçoise olives, pitted, thinly sliced � cup fresh chives, chopped Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop. Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is

liquid is absorbed. Repeat procedure with remaining broth, � cup at a time. (Total cooking time is about 20 minutes.) Stir in asparagus. Simmer 3–5 more minutes or until asparagus is tender and mixture is creamy. Stir in Parmesan. Serve immediately. Garnish, if desired. Puréed Cauliflower with Goat Cheese Serves 4 1 small head cauliflower Water for steaming 1 teaspoon garlic, minced 2 teaspoons butter 1 teaspoon thyme 1 tablespoon salt 1 tablespoon black pepper � cup goat cheese

on top. Mac and Two Cheeses with Caramelized Shallots Serves 4–6 3 tablespoons butter, plus more for baking dish 3 cups (about 6) large shallots, sliced 8 ounces small elbow macaroni (2 cups), uncooked 1¼ cups half-and-half 2½ teaspoons hot sauce (such as Cholula) 2 cups (packed) cheddar, extra-sharp, coarsely grated 1½ tablespoons all-purpose flour 2/3 cup goat cheese, crumbled Preheat oven to 400 degrees. Butter 11 x 7 x 2-inch glass baking dish. Melt 3 tablespoons butter in heavy

depend on how dry the log is. Serves 4 1 cup fromage blanc 2 tablespoons honey Mix the fromage blanc and the honey. Serve on your favorite breakfast bread. Enjoy! Belle and The Bees Stuffed French Toast A perfect breakfast or snack, this is a more nutritious version of French toast. Lightly sweetened goat cheese is the surprising, delicious filling for sweet bread. Strawberries add some freshness to the honey-flavored goat cheese, tucked in the toasty bread. Serves 4 4 slices (about

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