As promised, here’s the first recipe from Danielle, our new contributor!
Goat Cheese Alfredo
Time: 30 minutes
- 1/2 stick butter
- 1 medium white or yellow onion
- 1 head garlic
- 1 pint heavy cream (preferably raw or minimally pasteurized- try to avoid ultra-pasteurized)
- 4 oz goat cheese (you don’t particularly need to worry about organic goat products since there are no goat factory farms. I buy my goat cheese at Costco, two 11 oz logs for -around $7.)
- 8-10 button mushrooms, sliced
- 1 tbsp parsley + garnish (optional)
- 1/2-3/4 lb boneless chicken breasts/thighs (cut into pieces) or shrimp
- real salt
- 1 lb cooked broccoli
1. Melt the butter in a pan over medium-low heat
2. Chop the onion and add to the pan, let cook for 5 minutes until it softens, careful not to let it burn
3. Pull cloves of garlic apart and smash the garlic with the flat side of a knife, then peel skins off (this is the easiest way I’ve found to peel garlic). Finely chop and add to pan. Make sure to keep the heat low enough so that the garlic doesn’t burn.
4. Add the heavy cream and turn heat to medium, let warm up for a couple minutes until it’s gently simmering
5. Add goat cheese and gently stir until the cheese is incorporated into the sauce
6. Add mushrooms and parsley, let cook for a couple minutes, stirring occasionally. Add salt and pepper to taste.
7. Add chicken or shrimp, keep heat so the sauce is simmering steadily (not boiling)
Let simmer until chicken is cooked through (about 15 minutes) or shrimp has turned pink. The sauce should be thick and creamy and delicious by now… I’m always sneaking spoonfuls of it while I’m cooking! Pour over broccoli and garnish with parsley.