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Light Feta Tacos
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| © The Cheese Lovers Cookbook and Guide, 2000 |
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(Serves 4)
8 oz mushrooms (portobello, shiitake, oyster or a mixture), trimmed
2 tablesoppons chile-flavored oil or olive oil
2 poblano chiles
1/2 medium white onion
8 lettuce leaves, washed and dried
2 ripe tomatoes, cut into 16 thin slices
1 avocado, peeled, pitted and cut into 16 thin slices
8 oz feta cheese, cut into 8 slices
8 (6-in.) corn torillas
2 chipotle chiles, in adobo, cut into thin strips, for garnish (optional)
4 sprigs fresh cilantro, for garnish
Heat a gas or charcoal grill or broiler.
Brush the mushroom with the oil and grill or broil, turning once, until browned on both sides. Remove, cut into thin slices, and set aside on a plate.
Place the poblano chiles on the grill or under the broiler and roast, turning, until the skins blacken on all sides. Place in a bowl, cover with plastic wrap, and allow to steam until cool. Remove the skins, stems, and seeds and discard. Cut into thin strips and set aside on the plate with the mushrooms.
Place the sliced onion in a colander, rinse under cold water, and shake well to drain. Place on paper towels and pat dry, then place on the plate with the mushrooms. Place the lettuce leaves, tomatoes, avocado and feta in piles on another plate close by.
Heat a medium skill or griddle over medium heat. One at a time, place the tortillas in the dry skillet and warm on each side until they become pliable. Transfer to a work surface.
To assemble, place a lettuce leaf on each tortilla and top it with two tomato slices, a few strips of mushrooms and poblano, a few onion slices, 2 avocado slices and a slice of cheese. Sprinkle with salt and roll up into a tube. Secufe with a toothpick if necessary.
To serve, place two tacos on each serving plate. Garnish with the chipotle chiles and sprigs of cilantro. Serve immediately.
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| Quark Italian Style |
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| The Essential Cuisine By: Susan Campbell |
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| Make this delicious, high protein mixture with fresh Quark from Surfing Goat Dairy.
2 CUPS Fresh Goat Quark from Surfing Goat Dairy
3 tbsp Dried Italian Herb Seasoning
1-2 gloves Garlic
½ cup Olive Oil
1 cup Chopped Green Olives stuffed with Pimentos
½ tsp Salt (to taste)
This Italian flavored Quark is easy and versatile! You can serve it as a vegetable dip with raw or blanched vegetables, as a spread on crispy crostini’s (crostini means "little toasts" in Italian), warm bread slices, your favorite cracker, or top on tomato/cucumber slices with fresh basil leaves.
Directions:
Crush garlic in garlic press (preferred) or chop finely. Place garlic in pan with dried herbs and just enough olive oil to coat the garlic and herb mixture well. Let the mixture sit on very low heat while you prepare the cheese mixture (10 min). If you want to make it faster, let mixture warm by placing in a microwave for 10-15 seconds – just enough time to warm the oil so that the herbs soak up the oil. * Do not cook mixture or get the oil too hot!! The idea is to warm the mixture enough to release the aromas and taste of the herbs. If the garlic starts to bubble it is too hot!
Place Quark in a large bowl. Chop olives and mix into Quark. Mix garlic and herb mixture. Add more Olive oil if needed - enough to give the mixture a smooth consistency. Dribble remaining olive oil on top for effect, and garnish with fresh basil, or parsley.
This is a fabulous spread to garnish a piece of fish, eggs, a burger, or your favorite steak.
Serve immediately, or cover and chill. Quark Italian Style stores nicely for several days if kept cool!
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HOURS:
