Saturday, October 17, 2015

Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli

This recipe reminds me a lot of the food I was cooking when I started this blog. Even better, it's cheesy comfort food with the bright flavors of lemon and dill and a bit of celebration of summer's delicious cherry tomatoes.

One year ago: Cinnamon and Hazelnut Meringue
Two years ago: Imperial Potatoes
Three years ago: Grilled Chicken with a Cashew-Tomato Sauce
Four years ago: Chana Masala
Five years ago: Caramel Apple Blackout Cake
Six years ago: Asparagus, Goat Cheese, and Lemon Pasta

Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli (from Melt: The Art of Macaroni and Cheese)

1 cup halved cherry tomatoes
12 ounces gemelli (spiral pasta)
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/4 tsp sea salt
1/4 tsp ground white pepper
2 cups chopped baby spinach
1 tbsp finely chopped dill
2 tsp lemon zest
8 ounces chevre, crumbled
4 ounces Monterey Jack

1. Line a plate with four paper towels and set tomato halves cut side down. Top with another plate and put a weight on it to press down (a cast iron skillet works great). Drain for 15 minutes, changing the towels once and pouring liquid from the plate as necessary.
2. Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.
3. Meanwhile, prepare the sauce. Heat milk in a small saucepan over medium heat. Once it starts to bubble, turn off the beat. (You could also just warm in the microwave.)
4. Place butter in a medium saucepan and melt over medium heat. Add flour and stir until roux begins to take on a light brown color, 3 minutes.
5. Slowly add milk to the roux and stir until sauce thickens.
6. Stir in salt, pepper, spinach, dill, and lemon zest, cooking for 2 minutes while stirring. Remove from heat.
7. Add cheese to sauce, stirring until melted.
8. Pour sauce over pasta and toss to coat. Serve pasta, topping with tomatoes and more dill if you like.

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