FOODICTIONARY: Feta

 

 

Traditionally a sheep’s milk cheese, it has been a staple of Greece and the Balkans for centuries.  Attempting to safeguard their own commercial production of the cheese, Denmark, France, Germany, and the UK argued that the term feta described nothing more than a brined cheese but Greece fought back and in October of 2005 the EU granted Greece Protected Designation of Origin (PDO), meaning that all European countries producing feta had to rename their cheese.  What this means for the consumer is any Greek feta must be produced using traditional methods, only in certain parts of the country, and using primarily sheep’s milk, although 30% goat’s milk is acceptable.  Commercially produced feta is most commonly made with cow’s milk, but traditionally it is a shepherd’s cheese made from unpasteurized milk.  Feta means slice and takes its name from the slices that are cut and packed in a brine for curing.  It is sometimes called a picked cheese because it is a curd cheese matured in a salt brine for a week to several months, resulting in some who think it tastes no better than salty water.  A good feta ranges from mild and creamy to semi-hard and sharp in taste.  Feta should not be overpowered by the presence of the brine, but a quick soak in cold water or milk can help in ridding the cheese of excessive saltiness.  Feta has a fat content anywhere from 35 – 60%.

Hot Coals

Here’s an easy way to test that your grill is ready.

Once the coals have gone gray, remove the grill and place your palm at grill level.  You will be able to gauge if the coals are at the proper temperature by how long you are able to keep your hand above the coals.

HOT (SEARING) = 2 SECONDS

MEDIUM-HOT (GRILLING) = 3 SECONDS

MEDIUM (GRILLING) = 4 SECONDS

MEDIUM-LOW (COVERED COOKING) = 5 SECONDS

LOW (COVERED COOKING) = 6 SECONDS          

A Seasonal Guide to Fruit

JANUARY: blood oranges, grapefruit, guava, kiwi, kumquats, mandarins, oranges, pears, quinces, tamarind, and tangerines

FEBRUARY: avocados, blood oranges, grapefruit, oranges, pears, tamarind, and tangerines

MARCH: avocados, blood oranges, grapefruit, guava, oranges, and tamarind

APRIL: avocados, grapefruit, oranges, papayas, rhubarb, and tamarind

MAY: apricots, avocados, blueberries, cherries, mangoes, oranges, papayas, peaches, raspberries, rhubarb, and tamarind

JUNE: apricots, blackberries, blueberries, boysenberries, cherries, lychees, mangoes, melons, nectarines, passion fruit, peaches, papayas, raspberries, and strawberries

JULY: apricots, blackberries, blueberries, cherries, currents, lychees, mangoes, melons, nectarines, peaches, raspberries, and strawberries

AUGUST: blackberries, blueberries, cherries, currents, figs, gooseberries, huckleberries, lychees, mangoes, melons, nectarines, peaches, plums, raspberries, and strawberries

SEPTEMBER: apples, dates, figs, gooseberries, grapes, huckleberries, mangoes, melons, nectarines, peaches, pears, plums, raspberries, and strawberries

OCTOBER: apples, cranberries, dates, figs, gooseberries, grapes, kumquats, pears, persimmons, plums, pomegranates, quince, raspberries, and star fruits

NOVEMBER: apples, clementines, dates, grapefruit, grapes, kiwi, kumquats, mandarins, oranges, pears, persimmons, pomegranates, quince, star fruits, tamarind, and tangerines

DECEMBER: blood oranges, clementines, dates, grapefruit, guava, kiwi, kumquats, oranges, pears, persimmons, pomegranates, prickly pear, star fruits, tamarind, and tangerines

FOODICTIONARY

Verjuice; Verjus: An acidic, slightly sour liquid made from unripe grapes, though less commonly from apples.  The origin is French (vert jus), for green juice, and takes its name from the green grapes that were thinned from the vine before ripening resulting in a high-acid and low-sugar grape.  Similar to lemon juice or vinegar, it is used in the preparation of sauces and mustards to boost flavor or as a deglazer.  A staple in the Middle Ages, it has recently made a comeback.  The Australian cook Maggie Beer has popularized it more recently, making it rather a rather common ingredient in Australian restaurants. Known as ab-ghooreh in Persian cusine, it is still popular in Northern Iranian and Azerbaijani cuisine, as well as in Syria where it’s Arabic name is husroum.  It is a wonderful compliment to salad dressings in place of the acid.  Verjuice can be refrigerated for up to three months.

 

Cooking Contests

I have found two great sources for anyone interested in entering a cooking contest.  

Foodreference.com & Contest Cook

BAKED TORTILLA CHIPS

INGREDIENTS

6 WHITE CORN TORTILLAS

OLIVE OIL

SEA SALT

• PREHEAT THE OVEN TO 350.
  
• BRUSH BOTH SIDES OF EACH TORTILLA WITH OLIVE OIL.
  
• STACK AND CUT INTO 8 PIECES.
  
• SPREAD ON A BAKING SHEET AND SEASON WITH SEA SALT.
  
• COOK FOR 15 MINUTES.

WHITE BEANS IN OLIVE OIL

INGREDIENTS

15 OZ. CAN OF CANNELLINI BEANS

1/2 CUP EXTRA VIRGIN OLIVE OIL

1 SHALLOT, DICED

2 SMALL CARROTS, DICED (ABOUT 1/4 CUP)

5 RADISHES, DICED

ZEST OF 1 LEMON

1-2 CLOVE OF GARLIC, MINCED

1/2 TSP SEA SALT

1/2 TSP PEPPER

• DRAIN AND WASH THE BEANS.
• COMBINE ALL AND LET SIT IN THE REFRIGERATOR FOR AT LEAST AN HOUR BEFORE SERVING.
• BEETS WOULD ALSO BE A GREAT ADDITION FOR THOSE WHO DISLIKE RADISH.

One Man’s Trash….

 

TRASH DONKEY BY KRISTINA JUG

While people love to talk about the importance of where our food comes from, where our food goes seems to have been somewhat ignored.  The New York Times did an article on America’s self-indulgent relationship with food.  It will probably blow your mind, befuddle, and enrage you all at once to know the amount of food that Americans throw out in a single year.  Oh, I’ll just tell you – 27% of all food available for consumption ends up as waste.  And before you scream that there are starving people in Africa who would gladly take that food, hold up, the news gets worse.  Due to lack of technology and infrastructure, some parts of Africa see 25% and more of their usable crops go to waste before they even have a chance to be eaten.  It’s a great article.  Depressing, but great.  Read it.  

However, there’s always a silver lining, and that silver lining is Jonathan Bloom.  He has decided to devote his attention to the topic at wastedfood.  Described as part blog and part call to action, his website came about in 2005 after volunteering at D.C Central Kitchen.  There’s a wonderful section with tips on how to reduce one’s waste and, in turn, consumption.

Actually, forget trash being the depressing topic.  Who cares.  Check out the hooves on that donkey.

FOOD FACTS: CREAM OF TARTAR

 

CREAM OF TARTAR IS A LEAVENING AGENT PRODUCED WHEN POTASSIUM BITARTRATE CRYSTALLIZES ON THE CASKS DURING THE FERMENTATION OF GRAPES.  I DOUBT YOU HAVE, BUT IF YOU HAVE EVER HAD THE UNFORTUNATE OCCASION TO FIND YOURSELF WITH A BOTTLE OF WINE THAT HAS AN UNFAMILIAR CRUST AROUND IT, THIS IS THE RESULT OF A WINE THAT WAS BOTTLED BEFORE THE GRAPES HAD A CHANCE TO FULLY RIPEN.  ACCORDING TO NATURE MAGAZINE, JUGS  SOME 7,000 YEARS OLD WERE FOUND IN NORTHER IRAN TO HAVE CALCIUM NITRATE INSIDE THEM.  WHETHER THAT MEANS WINEMAKING DATES BACK THAT FAR IS STILL UP FOR DISCUSSION, BUT IT DOES LEAD ONE TO BELIEVE IN THE POSSIBILITY.  

SO WHAT DOES CREAM OF TARTAR DO, YOU ASK?  WELL, THIS MYSTERIOUS WHITE POWDER GIVES EGG WHITES THEIR HEIGHT.  ADDED TO A POT OF WATER, IT WILL BRIGHTEN THE COLOR OF BOILED VEGETABLES.  ALL YOU NEED IS A PINCH.  THE ACID FROM THE CREAM OF TARTAR PRODUCES GAS, GIVING A LIFT TO BREADS AND SWEETS.  SPEAKING OF SWEETS, IT INHIBITS CRYSTAL FORMATIONS IN SUGAR, GIVING THE END RESULT A SILKEN TEXTURE.  AS FOR NON-BAKING USES, IT REPELS ANTS; REMOVES RUST STAINS, RING AROUND THE COLLAR (FORM A PASTE WITH WATER); AND, WHEN MIXED WITH HYDROGEN PEROXIDE, WILL GO FAR IN CLEANING A TUB.

ALL TO OFTEN WHEN COOKING, WE ARE MISSING ONE INGREDIENT.  IT CAN BE FRUSTRATING, BUT LUCKILY IF YOU FIND YOURSELF WITHOUT CREAM OF TARTAR, THERE ARE OTHER OPTIONS.  WHEN BEATING EGG WHITES, USE WHITE VINEGAR IN EQUAL MEASURE.  BEWARE, HOWEVER, WHEN BAKING.  COMMMON SWAP-OUTS WHEN BAKING LIST WHITE VINEGAR OR LEMON JUICE.  WHILE THEY ARE ACIDS AND SHOULD WORK IN THEORY, MANY FEEL THAT BY DOING SO RESULTS IN A GRAINY TEXTURE OR, IN SOME CASES, SHRINKING.  IT’S TOO BAD, BUT IN THIS CASE, IT’S BEST TO GET IN THE CAR AND HEAD TO THE STORE.  

ONE INTERESTING SIDE NOTE WORTH MENTIONING IS THAT IN READING UP ON THE SUBJECT IT NATURALLY LEAD TO A LOT OF DISCUSSION ON BAKING POWDER.  WHAT I FOUND IS THAT MANY PEOPLE ARE NOT COMFORTABLE WITH USING BAKING POWDER THAT HAS ALUMINUM (CALUMET, CLABBER GIRL)AS AN INGREDIENT.  NOT ONLY DO SOME FEEL THAT THE FINISHED PRODUCT GIVES OFF A SLIGHTLY METALLIC TASTE, BUT THAT THE ALUMINUM IS LINKED TO ALZHEIMER’S.  ALTHOUGH, I SHOULD SAY THIS HAS NOT BEEN PROVEN.  WITH THAT IN MIND, IF YOU WANT TO TRY MAKING YOUR OWN BAKING POWDER, RECIPEZAAR HAS A POPULAR RECIPE.

EJ CONFECTIONARY IS WHERE THE ABOVE CREAM OF TARTAR CAN BE PURCHASED.  OR JUST CLICK ON THE PHOTO ABOVE.

HOMEMADE PANEER

INGREDIENTS

1/2 GALLON WHOLE MILK

1/4 CUP FRESH LEMON JUICE

CHEESECLOTH

OPTIONAL 1/2 TBL SALT, 1/2 TBL FLOUR

• DAMPEN THE CHEESECLOTH AND PLACE OVER A COLANDER.  THE COLANDER SHOULD BE PLACED IN A BOWL BIG ENOUGH TO CATCH THE EXCESS WHEY (FOR A LATER USE).
• POUR THE MILK INTO A STAINLESS STEAL POT.
• BRING THE MILK TO A BOIL OVER MEDIUM HIGH HEAT.
• STIR OFTEN TO KEEP THE MILK FROM BURNING ON THE BOTTOM OF THE PAN.
• ONCE THE MILK IS AT A BOIL, TURN OFF THE BURNER AND ADD THE LEMON JUICE.
• STIR UNTIL THE CURDS FORM AND THE WHEY IS A GREENISH COLOR (30-40 STIRS IN THE SAME DIRECTION SHOULD DO IT).
• DRAIN INTO THE COLANDER.
• TIE THE ENDS OF THE CHEESECLOTH AROUND A LONG SPOON.  THAT SPOON WILL THEN BE PLACED IN SOMETHING THAT WILL ALLOW THE CHEESE TO HANG AND CATCH THE EXCESS LIQUID THAT IS DRAWN OUT.  PLACE IN THE REGRIGERATOR FOR ABOUT 30 MINUTES.
• PLACE THE CHEESE IN A BOWL AND KNEAD UNTIL SMOOTH. DON’T WORRY IF IT CRUMBLES BECAUSE IT WILL COME TOGETHER.  ACTUALLY, IF YOU PLAN ON ADDING THE SALT OR FLOUR, THIS IS THE TIME TO DO IT.
• TRANSFER THE CHEESE BALL TO A FLAT SURFACE AND FLATTEN IT OUT AS THICK OR THIN AS YOU WANT.
• NOW YOU WANT TO WEIGH IT DOWN FOR AT 30-60 MINUTES.  YOU CAN PUT A PLATE OVER IT WITH SOME CANS.  EVENLY DISTRIBUTED WEIGHT IS THE KEY.
• CUT INTO SQUARES AND ENJOY.  
• CAN BE KEPT IN THE REFRIGERATOR FOR UP TO A WEEK IN WATER (THINK TOFU).

TIP: FOR PANEER USED IN FRYING OR SKEWERING, ADD 1/2 TBL FLOUR FOR EVERY 1/2 GALLON OF MILK AND NEED IN WITH SALT BEFORE SHAPING.

TIP: DO NOT USE MEYER LEMONS.  WHAT LITTLE I’VE LEARNED SEEMS TO POINT TO THE FACT THAT THEY DO NOT HAVE ENOUGH ACID.

NOTHING IS WRONG WITH YOUR EYES

HIDEOUS, YET SOMEHOW CAPTIVATING. I MUST OWN IT.

CLICK ON THE PHOTO TO FIND OUT HOW YOU CAN ORDER YOUR VERY OWN BUDDY BIG BOY  SNACKS AND SWEETS SERVER FROM RECLAIM2FAME.  THE COMPANY HAS BEEN AROUND FOR OVER 15 YEARS SALVAGING MATERIALS AND TURNING THEM INTO BIZARRE AND LOVABLE CREATURE-SERVERS.  OH, AND IF THAT’S NOT ENOUGH, HE’S ALSO WEARING WINGTIP OXFORDS.  

MESQUITE SILVER DOLLAR PANCAKES WITH BROWN BUTTER

DRY INGREDIENTS

1 CUP ALL PURPOSE FLOUR

1/2 CUP MESQUITE FLOUR

3 TBL PACKED BROWN SUGAR

1 3/4 TBL BAKING POWDER

1 TSP SALT

 

WET INGREDIENTS

1 1/2 CUPS MILK

3 TBL BROWN BUTTER (FROM 6 TBL BUTTER)

2 EGGS

1/2 TSP VANILLA EXTRACT

 

• PREHEAT THE OVEN TO 200 DEGREES.
• COMBINE ALL INGREDIENTS.  BE CAREFUL NOT TO OVER MIX.  YOU WANT THE INGREDIENTS TO JUST COME TOGETHER.  IT IS OK IF THERE ARE STILL POCKETS OF DRY INGREDIENTS THAT ARE NOT WET.
• LADLE 1 TBL OF BATTER ONTO A HEATED, NONSTICK PAN.
• 30 SECONDS ON EACH SIDE FOR SILVER DOLLAR PANCAKES.
• TRANSFER TO THE OVEN TO KEEP WARM UNTIL READY TO SERVE.
• DRIZZLE REMAINING BROWN BUTTER OVER THE PANCAKES.

 IMPORTANT TIPS FOR CONSISTENT PANCAKES:

• DO NOT OVERBEAT, MIX ONLY ENOUGH TO INCORPORATE THE WET INTO THE DRY
• IF POSSIBLE, LET THE BATTER REST, REFRIGERATED, FOR 3-6 HOURS.      
• BECAUSE VARIATIONS IN MOISTURE CONTENT WITH FLOUR, MAKE A TEST PANCAKE.  YOU CAN ALWAYS ADD MORE FLOUR OR WATER
• IF YOU ARE USING A NONSTICK SURFACE, THERE IS NO NEED TO ADD BUTTER
• TEST THE PAN BY DROPPING A LITTLE WATER ONTO THE SURFACE.  THE PAN IS READY WHEN THE WATER TURNS INTO LITTLE BUBBLES, JUMPS AROUND, AND QUICKLY EVAPORATES.  

*** I FOUND MESQUITE FLOUR AT EREWON ON BEVERLY IN LA.  CALL AROUND TO LOCAL HEALTH FOOD STORES OR VISIT CASA DE FRUTA.

*** CLICK HERE FOR A GREAT VISUAL ON THE PERFECT BROWN BUTTER.

FOOD FACTS: THE HUMBLE EGG

 

• THE US PRODUCES ROUGHLY 75 BILLION EGGS A YEAR WITH THE HELP OF SOME 280 MILLION BIRDS.
• THE AVERAGE BIRD CAN LAY 250 – 300 EGGS A YEAR.
• IF A RECIPE DOES NOT SPECIFY WHAT SIZE EGG IS NEEDED, GO WITH THE LARGE EGG, AS ALL BAKING RECIPES ARE BASED ON THEIR USE.
• THE CHEF’S HAT, OR TOQUE, IS SAID THE HAVE AS MANY PLEATS AS THERE ARE USES FOR EGGS.
• THE MODERN HENHOUSE HAS CONTROLLED LIGHTING, TRIGGERING THE HENS TO LAY AN EGG EVERY 24 – 26 HOURS, WITH A HALF HOUR REST BEFORE STARTING THE PROCESS OVER AGAIN.  INCIDENTLY, MOST EGGS ARE LAID BETWEEN 7 AND 11 A.M.
• THERE IS NO RELATION BETWEEN THE SIZE OF THE EGG AND THE GRADE OF THE EGG.  SIZE IS DETERMINE BY THE WEIGHT OF AN EGG PER DOZEN EGGS, WHILE GRADE IS A MEASURE OF QUALITY OF SHELL, WHITE AND YOLK, AND THE SIZE OF THE AIR CELL.  ALSO, LAYING EGGS DOESN’T GET EASIER WITH PRACTICE.  THE YOUNGER THE HEN, THE SMALLER THE EGG; THE OLDER THE HEN, THE LARGER THE EGG.
• A REFRIGERATED EGG LEFT IN ITS CARTON WILL LAST UP TO THREE WEEKS AFTER BOUGHT FROM THE STORE.  YOU CAN TELL A BAD EGG WHEN IT HAS DRIED UP ON THE INSIDE. 
• THE YOLK AND WHITES OF AN EGG WILL YIELD 3 TABLESPOONS.  IF YOU WANT TO SEPERATE THEM OUT, THE YOLK WILL GIVE YOU 1 TABLESPOON AND THE WHITE 2 TABLESOONS.

 

FOR MORE FACTS, VISIT THE AMERICAN EGG BOARD WEBSITE BY CLICKING ON THE PHOTO ABOVE.

 

 

30 MINUTES OR LESS

IF WE CAN HAVE OUR PIZZA DELIVERED IN LESS THAN 30 MINUTES, WHY CAN’T THE FOOD WE EAT COME FROM FARMS JUST AS NEAR?  EPICURIOUS HAS A NEAT LIST ABOUT TEN CHEFS AND THEIR RESTAURANTS WHO HAVE MADE A COMMITMENT TO SOURCING LOCAL FRUITS AND VEGETABLES. CLICK ON THE PHOTO ABOVE FOR THE FULL ARTICLE.

I WANT!

 

- COLLAPSIBLE COLANDER -

BOYE ESTERMANN

The bonus you get out of compact storage and colorful design more than make up for the hefty price tag of $65.00.  It can be found at the MOMA store or by clicking on the photo above.

TZATZIKI

 

 

INGREDIENTS

8 OZ. CONTAINER OF GREEK STYLE YOGURT

1/2 TBL EXTRA VIRGIN OLIVE OIL

1/4 TSP SALT

3 LARGE CLOVES OF GARLIC, MINCED

JUICE OF HALF A LEMON

1/2 CUP GRATED CUCUMBER

1 TSP FRESH DILL

MIX ALL INGREDIENTS TOGETHER

 

 

         TIPS

• I USED A MICRO-PLANE/RASP TO MINCE THE GARLIC.
• IT IS VERY IMPORTANT TO WRING OUT ALL OF THE WATER FROM THE CUCUMBER, AND THEN WRING IT OUT AGAIN.  CUCUMBER HAS A LOT OF WATER, AND YOU DO NOT WANT IT DILUTING THE TASTE OF YOUR TZATZIKI.
• IT IS BEST IF LET TO SETTLE IN THE FRIDGE FOR AT LEAST A FEW HOURS – EVEN MAKE IT A DAY AHEAD.

‘TIS THE SEASON (FOR COOKIES)

THE NEW YORK TIMES HAS A VERY INTERESTING ARTICLE ON BUTTER AND HOW IT CAN MAKE OR BREAK YOUR WELL MEANING COOKIES.  IT SHOULD BE REQUIRED READING FOR ANY NOVICE BAKER.  CLICK ON THE LINK BELOW TO LEARN MORE.

http://www.nytimes.com/2008/12/17/dining/17bake.html?_r=1&em

BRIGHT FLAVORS EGG SALAD

INGREDIENTS

6 HARD-BOILED EGGS

2 TBL MAYONAISE

2 TBL SOUR CREAM

1 TSP YELLOW MUSTARD

1 TSP FRESHLY SQUEEZED LEMON JUICE

3 TBL DICED CELERY

1/2 TBL FRESH CHIVES

1/4 TSP FRESH DILL

1/4 TSP SALT

1/4 TSP PEPPER

 

MAKES 4 SANDWICHES

ROASTED CELERY PUFF PASTRIES

INGREDIENTS

1 BOX OF PUFF PASTRY SHEETS

1 & 1/2 CUPS ONION, DICED

2 TBL BUTTER

1 & 1/2 CUPS CELERY, DICED

1 TBL OLIVE OIL

2 EGGS

2 TBL (HEAPING) FRESH THYME

1/2 CUP HEAVY CREAM

1 CUP GRUYERE

1/4 TSP SALT & 1/4 TSP PEPPER

 

• PREHEAT OVEN TO 375.
• LIGHTLY TOSS CELERY WITH OLIVE OIL, SALT AND PEPPER.  ROAST FOR 30 MIN.
• MELT BUTTER OVER MEDIUM HIGH HEAT AND COOK ONIONS  UNTIL BROWNED, ABOUT 10 MINUTES, SALTING LIGHTLY.  SET ASIDE.
• ONCE THE CELERY IS FINISHED, REDUCE HEAT TO 325.
• WHISK TOGETHER THE CREAM, EGGS, SALT AND PEPPER.
  
• USING A NON-STICK MINI MUFFIN PAN AS A GUIDE, CUT OUT ENOUGH ROUNDS FROM THE DOUGH TO MAKE 36, AND PLACE IN THE PAN.
• INTO EACH SHELL, PLACE ABOUT 1/4 TSP ONION, 1/4 TSP CELERY, 1/2 TSP CHEESE, A FEW LEAVES OF THYME, AND TOP WITH EGG MIXTURE.
• BAKE FOR 45 MINUTES.

SAVORY ROASTED APPLE & GOAT CHEESE QUICHE

 

INGREDIENTS

1 SHEET FROZEN PUFF PASTRY, THAWED

 

FOR THE CUSTARD

3 LARGE EGGS

HALF & HALF (ABOUT 1 1/2 CUPS)

2 TABLESPOONS FRESH THYME

PINCH OF NUTMEG

1/2 TEASPOON SALT

1/4 TEASPOON FRESH GROUND PEPPER

 

FOR THE FILLING

6 OZ. GOAT CHEESE, CHILLED

2 GALA APPLES, CHOPPED

2 TABLESPOONS OLIVE OIL, DIVIDED

1 SHALLOT, MINCED 

•  PREHEAT THE OVEN TO 425.
• ROLL PUFF PASTRY TO FIT A 9-INCH PIE PLATE, TRIM EDGES, AND PLACE IN THE REFRIGERATOR UNTIL READY TO FILL. 
• WHISK EGGS IN A 4 CUP MEASURING CUP.  
• ADD HALF & HALF UNTIL YOU REACH THE 1 1/2 CUP LINE.  
• WHISK TOGETHER WITH THYME, NUTMEG, SALT AND PEPPER.  CHILL IN THE REFRIGERATOR UNTIL READY. 
• CUT THE APPLES INTO CHUNKS AND COAT WITH 1 TABLESPOON OF THE OLIVE OIL
• ROAST FOR 30 MINUTE OR UNTIL DESIRED TASTE.        
• ONCE THE APPLES ARE FINISHED, LOWER THE OVEN TEMPERATURE TO 375.
• SAUTE THE SHALLOTS FOR 5 MINUTES OVER MEDIUM HEAT (WITH A LITTLE BUTTER OR OLIVE OIL).  
• COMBINE APPLES, SHALLOTS, AND CRUMBLED GOAT CHEESE IN THE PIE SHELL.  
• COVER WITH CUSTARD MIXTURE AND BAKE FOR 25-30 MINUTES OR UNTIL THE TOP IS A GOLDEN COLOR.