Bruschetta

This recipe comes from Whole Foods cookbook. To simplify their version, all you need to do is mix the following together and spread over toasts/baguette slices of your preference:
1 lb. plum tomatoes (chopped)
2 minced garlic cloves
1 sm. red onion (I once tried sweet onion, and it wasn't as good; while red onion usually bothers my stomach, I generally reduce the quantity here...but even a little bit of red onion works better than a lot of sweet or white onion)
1/8 c minced parsley (I never measure these things, but this is what the recipe says; my advice is just add to taste)
3 tbs fresh basil (see previous comment, though I feel like you can never have too much basil, so I usually just include the entirety of the basil bunch that I buy)
1/4 tsp. salt (um, I'm pretty sure I use more than this :)
1/4 tsp. freshly ground pepper (ditto)
1/8 c. extra virgin olive oil
4 tsp. balsamic vinegar
1 tbs. red wine vinegar

(McKim's annotations)

Depending on how much topping you put on each toast, you could probably have enough for one baguette here. Many servings, if an appetizer/snack.

Scallion Goat Cheese Muffins

Scallion Goat Cheese Muffins

Gourmet | January 1999

yield: Makes 12 muffins
This recipe can be prepared in 45 minutes or less.

Ingredients

* 1 cup whole milk
* 4 ounces soft mild goat cheese
* 1 1/2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 1/2 teaspoons sugar
* 1/2 teaspoon salt
* 3/4 stick (6 tablespoons) unsalted butter
* 1 large egg
* 1 bunch scallions

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Preparation

Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.

In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

http://www.epicurious.com/recipes/food/views/Scallion-Goat-Cheese-Muffins-100599#ixzz0fSiqmcnu

Dr. McKim's suggestions: Whatever you do, don't line the pan with butter (blech), as there's simply no need if you're using a non-stick pan. Don't use paper cups either (I learned this the hard way), as all the fat from the butter congeals around the paper, and they're hard to peel. Pretty delicious, though. I used a pinch more salt than the recipe called for (imagine), as the first batch I made (last weekend) needed a bit of sharpening up.

And I haven't actually tried these but they sound pretty awesome....

Leek-Gruyere-Goat Cheese Tart

Simple Leek and Ricotta Tarts*

Epicurious | October 2007

yield: Makes 4 servings

Ingredients

* 500 grams (1 pound) fresh ricotta cheese
* 1/4 cup grated parmesan cheese
* 2 eggs
* 600 grams (20 ounces) ready-prepared puff pastry
* 1 leek, trimmed and finely sliced
* 45 grams (1 1/2 ounces) butter, melted
* 2 teaspoons thyme leaves
* Sea salt and cracked black pepper


Preparation

Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25–30 minutes or until the leek is golden. Serve with the fennel and parsley salad .

http://www.epicurious.com/recipes/food/views/Simple-Leek-and-Ricotta-Tarts-240504#ixzz0fRFh3B4e

*Dr. McKim replaces Ricotta with goat cheese (maybe about .75 lb.) and then 1/4 lb Gruyere per the reviewers on epicurious.com suggestions. She also says: Also, you can buy the puff pastry in sheets...and I find that it's easier to simply unfold those sheets and put the ingredients on top (as one big sheet of a tart) instead of making individual tarts. There's no need to brush anything with butter once assembled, fyi, though the recipe suggests it.

Lemon Curd

I make this recipe in the microwave.  It is very good and easy


1/4 lb. unsalted butter
1/2 cup granulated sugar
4 Tbs. fresh lemon juice
grated zest of 1 lemon
3 eggs

1.  Place butter, sugar, juice, and zest together in a 4-cup glass measure.  Cover tightly with microwave plastic wrap.  Cook at 100% for 4 min.

2.  Remove from oven, uncover and stir well.

3.  Whisk 1/4 cup of lemon mixture into the eggs to warm them.  Whisking constantly, pour egg mixtgure back into remaining lemon mixture.

4.  Cook, uncovererd at 100% for 2 minutes.  Remove from oven and whisk until smooth.  Cook 2 min. longer.

5.  Remove from oven and immediately pour into the workbowl of food processor.  Process for 30 seconds until smooth.  Cool before serving.

This is outstanding and you can also combine with whipped cream to ice cake.  I sometimes fill little shells and serve them