Thursday, October 1, 2009

Goat Cheese Truffles with Peperonata-Recipe by Mario Batali

Stewed peppers, tomatoes and onions form a classic Italian peperonata.
Batali's is made simply with stewed sweet peppers and sherry vinegar.


1/2 cup extra-virgin olive oil, plus more for drizzling
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
1/4 cup sherry vinegar
Salt and freshly ground pepper
1 1/2 pounds arugula, large stems discarded
2 tablespoons fresh lemon juice
1 pound mild soft goat cheese, at room temperature
2 tablespoons fennel pollen or crushed fennel seeds
2 tablespoons poppy seeds
2 tablespoons sweet paprika
Eight 1/2-inch-thick slices Italian peasant bread, grilled or toasted

1.In a skillet, heat 1/4 cup of the olive oil. Add the peppers and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes. Add the vinegar and cook over low heat until the peppers are tender, about 10 minutes. Season with salt and pepper and transfer to a bowl.
2.Prepare a bowl of ice water. In a pot of boiling water, blanch the arugula until wilted, about 10 seconds. Transfer to the ice water to chill. Drain the arugula and gently squeeze it dry; chop coarsely.
3.In a small bowl, combine the lemon juice with the remaining 1/4 cup of olive oil. Season with salt and pepper.

Goat Cheese and Asparagus Pizza Recipe by Mario Batali

1 recipe Pizza Dough
1/2 pound fresh asparagus
8 ounces Coach Farm Goat Cheese
1/2 cup good quality extra-virgin olive oil
Preheat the griddle to 300° F. Cook the 4 pizza rounds for 30 seconds on each side. Remove from the heat and set aside.
Preheat the oven to 500° F. Wash the asparagus and place on a lightly oiled baking sheet. Roast the asparagus in the hot oven until charred, about 9 minutes. Remove from the oven. When the asparagus are cool enough to touch, cut each stalk into 3 pieces.
In a small bowl, mix the goat cheese and olive oil. Divide the goat cheese mixture between the 4 pizzas, making sure to leave a 3/4-inch rim around the pizza for the crust. Smooth the goat cheese so that the topping is only 1/8- to 1/4-inch thick. Scatter the asparagus over the pizzas and cook the pizzas on the griddle until the dough is done, but not brown, about 3 1/2 minutes. Serve immediately.

Tuesday, September 29, 2009

Last week we met with Creative Edge Parties an upscale catering company in Manhattan, NY. They believe the food they serve should be equal to the most exciting and innovative restaurants in NYC. We had the pleasure to meet Brian Holbach the Lead Chef for Creative Edge Parties and interview him.

We met Chef Brian following a luncheon last month. This luncheon featured many Dutch foods at the New Amsterdam Day Festivals. Chef Brian featured our Coach Farm Goat cheeses at the event.

Brian knew at 14 years old he had the natural skills for cooking and passion for the culinary world.

CF- What inspired you to be a chef?

BH-I started young my first job was when I was 14, years old. I loved everything about the culinary world and why not do what you love.

CF- What was your first job in the food world?

BH- A dishwasher.

CF-When were you first introduced to Coach Farm Cheeses?

BH- My first job was at Local Vintage, they introduced me to your cheeses and I fell in love!

CF- What is your favorite application of Coach Farm Goat Cheeses?

BH- Goat Cheese Tart, Caramelized Onions, Candy Pecans and for dessert Goat Cheese Cake.

CF- How has the local food movement changed the way you cook?

BH- It placed more emphasis on the ingredient it heightens the respect on whatever ingredient you feature, I love using Fresh Organic local delivery right from the farms you can't duplicate what nature can do.

CF- What is your favorite childhood meal?

BH- Spaghetti and meatballs just like my mom use to make me make her.

CF-What is in your fridge right now?

BH- Corn, all kinds of variety of potatoes. Coach Farm Goat Cheeses of course. Natural grass feed beef, apples, local honeys all kinds of fall produce because I know its coming.

CF-One thing you can't live without?

BH- Coffee and a knife I can do allot with a knife.

CF-What are your plans for the future?

BH- Developing my craft and taking time to travel I have a trip planned to Asia it

should be great.

CF-Do you ever use cookbooks?

BH-Yes absolutely all the time.

CF- What is your favorite cookbook?

BH- Culinary Artist, this book was kept right in their kitchen office.

CF-Do you cook at home or do you get home after work and eat cereal for dinner?


After our interview we sampled some of their mouth watering appetizers we took many photos. We had a wonderful time at Creative Edge Parties and look forward to tasting some of Chef Brian's new creations using our Coach Farm Goat Cheese applications! The staff at Creative Edge Parties just finished creating their new fall menu and Coach Farm's "As Fresh As It Gets Products" look forward to being a part of their new fall sensations!

We welcome all other chef's that use our Coach Farm product's to reach out and e-mail us if you would like Coach Farm to come visit you to. We look forward to tasting your creations!

E-mail us at

Wednesday, September 23, 2009


As a cheese course. Try a selection of goat cheeses, fresh and aged, or perhaps focus on a single large wedge of aged goat cheese. Whatever you do, the cheese course should always be accompanied by a good crusty country bread or baguette. If you are offering a variety of cheeses, it is a good idea to provide a bunch of seedless grapes, ripe pears or granny smith apples to freshen the palette between tasting.

In a cheesecake. Try substituting Coach Farm® fresh goat cheese for cream cheese or Coach Farm® artisan goat milk ricotta for ricotta that is specified in most cheesecake recipes.

And for the perfect breakfast. Fresh goat cheese on a lightly toasted bagel with a cup of your favorite morning beverage is a good way to start off the day. Once you have tried a really fresh goat cheese, you will never go back to ordinary cream cheese again.


8 thin sliced boneless chicken breast halves
2 Tbsp balsamic vinegar
2 Tbsp olive oil
3 garlic cloves, minced
2 tsp fresh rosemary
4 red onions, cut into slices
8 slices of Italian bread
1/3 cup sun dried tomato paste
7 oz Coach Farm® reduced fat goat cheese
2 tomatoes, cut into slices

Place chicken in bowl. Add vinegar, 1 tablespoon olive oil, garlic and rosemary. Cover and refrigerate overnight. Season chicken with salt and pepper. Grill chicken over medium-high heat until chicken is cooked through. Grill tomatoes and onions, turning occasionally, about 10 minutes. Brush bread with olive oil and grill bread until golden brown. Spread bottom pieces of bread with sun dried tomato paste. Top with lettuce chicken breast, grilled onions and grilled tomatoes. Spread top piece of bread with goat cheese and place on sandwiches.


2 tablespoons butter
3 cups sliced onions
Mixed herbs (bay leaf, bunch of parsley, branch of thyme)
12 oz. beer
5 cups chicken stock
salt and pepper to taste
8 slices French bread,toasted
6 oz Coach Farm® goat cheese

In a saucepan, heat butter and fry onions until golden brown. Add mixed herbs and cover with beer. Stir in chicken stock and simmer on low heat 20 to 25 minutes; season to taste. Before serving, place goat cheese slices on lightly toasted French bread. Place on cookie sheet and broil in oven until brown. Serve soup in bowls topped with goat cheese croutons.


2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
1 clove garlic, minced plus
2 cloves garlic, unpeeled and cut in half
2 Tbl extra virgin olive oil
2 leaves fresh basil, chopped plus 12 whole leaves for garnish
1/2 teaspoon salt
Freshly ground black pepper
12 slices of a baguette, diagonally cut about 1/2 inch thick
6 ounces Coach Farm® goat cheese (3/4 cup)

Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes. Toast the bread on both sides until light brown. While the toast is still warm rub the top of each piece of toast with the cut side of a garlic clove. Spread each slice of toast with 1 tablespoon of Coach Farm® goat cheese. Drain the chopped tomato mixture a little using a perforated spoon and top the goat cheese with it. Garnish each bruschetta with a basil and serve on a large platter.