It's time again for Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture's list of food-by-month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state's agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
The notion of "dairy" doesn't quite conjure up the image of goats. But as KRCC's Aaron Retka discovered, for one Canon City couple, what started as a hobby became a full-blown dairy operation. Amy Anderson of Mini Moos and Kids Too talks to Aaron about goat cheese, and Chef Brent Beavers of Village at Skyline in Colorado Springs cooks up a tasty goat cheese, three pepper and tomato tart.
Here's more from Amy Anderson on their cheese making process (just over 8 minutes):
Click below for the recipe for the Goat Cheese, Three Pepper, and Tomato Tart featured in this month's Mise en Place, and a recipe for Cream of Tomato and Roasted Red Peppers Soup from the Colorado Department of Agriculture.
Goat Cheese, Three Pepper, and Tomato Tart
Chef Brent Beavers of Village at Skyline, Colorado Springs
Re-created by Aaron Retka and Andrea Chalfin, KRCC News
3 Roma tomatoes
8 oz. crumbled goat cheese
2 oz. mozzarella
1 tbsp. fine minced fresh rosemary
1 tbsp. course black pepper
3 bell peppers (try 1 green, 1 red, 1 yellow for flavor and color)
Roll out piecrust and place in a 10-12 inch tart pan. Raise the crust up to the edges, and pre-cook for about 10 minutes at 300 degrees, just so the crust is cooked on the bottom. Slice Roma tomatoes. Lay the slices down in the warm pie shell, and cover with 2 oz. of the goat cheese. Let tomatoes and goat cheese rest until crust cools. Chop bell peppers into rounds. Remove seeds and pith. Layer peppers over tomatoes and goat cheese. Sprinkle remaining goat cheese on top. Sprinkle with the rosemary and pepper. Sprinkle mozzarella on the top to hold everything together. Bake in a 325-degree oven for 20-30 minutes. Enjoy while hot, or refrigerate.
Recipe from the Colorado Department of Agriculture:
Cream of Tomato and Roasted Peppers Soup
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
2 tbsp. Oil
1 ea. Large Yellow Onion, diced
6 cloves Fresh Garlic, chopped
1 tsp. Herbs de Provence, dried
1 tsp. Basil, dried
2 14oz. cans Diced Tomato
1 12oz. can Roasted Red Pepper
1 12oz. can Roasted Yellow Pepper
1 cup Water
2 tbsp. Seasoning Salt
2 tbsp. Kosher Salt
3 cups Vegetable Broth
2-1/2 cups Heavy Cream
2 tbsp. Agave Nectar
1 cup Tomato Paste
Heat large stock pot, add oil then onions. Sauté onions until golden, add garlic and sauté until golden. Add tomatoes, peppers, herbs and broth and bring to a boil. Add water, cream, agave and seasoning, and bring to a boil. Using a hand blender, puree soup for 10-12 minutes. Adjust seasoning to taste and tighten with tomato paste. Serve with toasted cheese bread.
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