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Tag Archives | Spring 2011 Recipes

Sarah and Michael’s Goat Milk Ice Cream



Because Homestead Farms’ goat milk has lots of natural cream, it makes a great, rich ice cream.

1 gallon Homestead Farms Goat Milk
2 cups sugar
1-2 tablespoons vanilla extract (to your taste)

Combine all ingredients in saucepan and warm on medium heat for about 15 minutes, stirring constantly (don’t boil) to dissolve sugar.…

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Bolsa’s Spinach Risotto with Goat Cheese

Photography by: Elliot Muñoz

Submitted by Chef Graham Dodds of Bolsa in Dallas.

Local ingredients: Spinach from Paul Quinn College, Texas Olive Ranch olive oil, goat cheese from Caprino Royale. Makes 8 servings.

For the risotto

4 ½ cups chicken stock
2 tablespoons Texas Olive Ranch olive oil
1 tablespoon butter, unsalted
1 large yellow onion, peeled and diced small
2 ⅔ cups Arborio rice
1 cup white wine
Salt and pepper, to taste

For the spinach

9 tablespoons butter, unsalted
Texas Olive Ranch Olive Oil as needed
1 clove garlic, minced
Whole nutmeg
5 ½ ounces Paul Quinn spinach, washed & dried
Salt and pepper, to taste
½ cup grated Parmesan cheese
8 ounces crumbled Caprino Royale goat cheese
3 cups chicken stock

To cook risotto

Bring 4 ½ cups chicken stock to a boil.…

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Spinach Soufflés


The spinach soufflé is a clever way of introducing greens into a child’s diet and a satisfying way for adults to fit in their daily requirement too.

Yields six individual soufflés

6 ounces butter, divided
½ cup grated Parmesan, divided
½ cup white flour
2 cups whole milk
Salt to taste
White pepper to taste
½ teaspoon nutmeg, divided
½ cup grated Swiss cheese
3 egg yolks
¼ cup chopped shallots
1 tablespoon chopped garlic
1 ½ pounds spinach (about 6 cups)
18 egg whites

Preheat oven to 375 degrees.…

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Little Quinoa Patties


2 ½ cups cooked quinoa, at room temperature
4 large eggs, beaten
½ teaspoon fine-grain sea salt
⅓ cup finely chopped fresh chives
1 yellow or white onion, finely chopped
⅓ cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, more if needed
Water, if needed
1 tablespoon extra-virgin
Olive oil or clarified butter

Combine the quinoa, eggs, and salt in a medium bowl.…

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Cajun Crawfish Boil

Photography by: Ellen Silverman


by Virginia Willis

When I was young, we spent many weekends at the Indian Creek Recreation Area, about ten miles south of Alexandria, Louisiana. In the spring, at the height of crawfish season, several families would get together and have a crawfish boil.…

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Maple Mustard and Tahini Glazed Carrots


The multicolored baby carrots available in late spring in eye-catching reds, whites, purples and yes, even traditional orange, are the perfect size, super-sweet and impossible to pass by. These are not the machine-cut and prepackaged ones! If baby carrots aren’t available, you’re sure to love this recipe even if you use regular carrots cut into sticks or rounds.…

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