Pappardelle with Squash Blossoms, Broccoli, Basil and Goat Milk Brie


Douglas Merriam

The following recipe is by Chef Matt Yohalem of Il Piatto Farmhouse Kitchen in Santa Fe, and is featured in the June 2014, Farm and Ranch issue. It’s best enjoyed with fresh, locally grown ingredients.

To make the pesto:

1 cup first basil

1 Tablespoon pine nuts, lightly toasted

½ cup extra virgin olive oil

Zest of one lemon

½ Tablespoon roughly chopped green garlic clove

1 Tablespoon chopped parsley

Pulse all ingredients in a Cuisinart until chunky but consistent. Set aside at room temperature.

To make the pasta dough:

1 pound all-purpose flour

4 eggs

1 pinch salt

1 Tablespoon olive oil

Water as needed Continue reading

DIY Goat Cheese

Believe it or not, it’s really easy to make your own fresh goat cheese at home. All you need is a small number of ingredients and minimal equipment. Here’s the simplest, most basic way to do what’s known as a “farmer’s cheese”:


Half gallon of goat’s milk (the lower-pasteurized the milk, the better)

Juice of 1 lemon or 2 teaspoons white vinegar

Herbs or other flavorings


Stainless steel flat-bottomed pot

Stainless steel spoon


Strainer or colander

5 pound weight and flat plate (optional) Continue reading

Fresh Goat Cheese with Green Chile Chutney

Fresh Goat Cheese with Green Chile Chutney
from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
This chutney evolved from a recipe in Lucy Delgado’s important 1979 book Comidas de New Mexico. She like the relish, as she called it, with hamburgers, hot dogs, and meat loaf, but it also makes a splendid accompaniment to the simple cheeses once made regularly at home.

Serves 6 or more

Green Chile Chutney
¾ cup cider or white vinegar
¾ cup sugar
½ medium onion, minced
½ teaspoon yellow mustard seed
¼ teaspoon salt Continue reading

Roasted Apricot, Frisée and Arugula Salad with Goat Cheese Vinaigrette and Famers’ Market Honey

apricotCreated by Chef Andrew Nichols of The Club at Las Campanas

Chef Nichols’ salad is so perfect with the 2010 Kongsgaard Chardonnay that the wine‚Äîand a corkscrew‚Äîis part of the recipe. “This salad will taste great with the wine,” he says. “”The richness of the apricots and cheese will complement the richness of the Chardonnay, but the touch of acidity in the wine will balance the dish and pairing to perfection.”

five fresh apricots
1 bunch watercress
1 handful arugula
1 bunch frisée
2 Tablespoons local goat cheese
1 Tablespoon red wine vinegar
1 Tablespoon rice wine vinegar
4 Tablespoons extra-virgin olive oil
1 Tablespoon farmers’ market honey
2 limes
black pepper mill
micro plane (fine)
1 bottle of Kongsgaard 2010 Chardonnay
1 corkscrew

A couple of hours before you begin to prepare the salad, put the wine in the refrigerator so it cools down. Preheat your oven to 450 degrees. Mix 2 tablespoons of honey with 2 tablespoons of lime juice and reserve. Halve your apricots and place on a sheet pan. Drizzle each half with the honey and lime mixture and sprinkle with salt. Cut two slices of baguette about 1/2 inch thick and drizzle with the olive oil. When the oven is hot put the apricots in and cook for about 5-8 minutes. You can cook the baguette at the same time, but only cook it for 4 minutes so it remains soft on the inside. While the apricots are cooking, rinse and dry the lettuces and reserve. Whisk together the two kinds of vinegar, goat cheese, a pinch of salt, two turns of cracked black pepper and extra-virgin olive oil. Remove the apricots and bread from the oven and allow to cool. Dress your greens with the vinaigrette and a pinch of salt and plate. Place the toasted baguette and roasted apricots on the plate as well. Drizzle everything with the rest of the honey-lime sauce and add a couple of turns of black pepper. Zest the remaining lime over the top of all the food. Remember to remove the bottle of wine from the refrigerator thirty minutes before serving the salad so that the wine isn’t too cold. Open and enjoy!
Serves two