Cajeta-

Do you like goat cheese, or goats milk? Then you got to try cajeta, it’s basically a dulce de leche made with goats milk instead of cows milk. The tangy-ness of the goats milk adds a layer of flavor that takes it one step above dulce de leche. That’s if you like goats milk of course. 

1C- goats milk

1C- sugar

4”- mexican cinnamon stick (canela)

1/4t- baking soda

1/2t- water

Add goats milk, sugar, and cinnamon stick to a non metallic pot. I like using a dutch oven. Once the milk comes to a simmer remove from heat. 

Mix baking soda with water to dilute, and add it to the milk. The milk will react to the baking soda and cause some foaming.

Return the pot to the heat and continue to cook off the milk until it is a golden color. Stir the milk regularly so that it does not burn. The cajeta is ready when it has the consistency of maple syrup. 45 minutes to an hour. 

Allow cajeta to cool, and store in a air tight container until ready to use. Cajeta will keep in the refrigerator. For about a week, but I doubt that it will last that long.

Chicken with Peas and Leeks

A few weeks ago I ran into this gorgeous picture of a braised chicken in one of my Food and Wine magazines. It looked so good that I had to try it. It was a simple meal but packed lots of flavor. The best thing about this recipe was that I already had most of the ingredients on hand, and I didn’t have to go searching for some off the wall ingredient. Thank you F&W magazine this recipe was a real winner.

You can find the recipe at www.foodandwine.com or you can use the recipe below that I used to create 4 servings instead of the 8 that the recipe yields.

4 whole chicken legs

Salt

Freshly ground pepper

1.5T unsalted butter

1.5T extra-virgin olive oil

2 large leeks, halved lengthwise and cut into 1-inch pieces

1/2C  low-sodium chicken broth

1/8C- white wine vinegar

1- 5-ounce package frozen baby peas, thawed

2T chopped tarragon

2T chopped parsley

1/4C crème fraîche

Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.

In a nonstick skillet, heat half of the butter and oil. Working in batches add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.

In another clean skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour the mixture into a medium roasting pan.

Set the chicken on the leeks, skin side up; roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.

Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve.

Three Cheese Veggie Panini

This is one of my favorite go to sandwiches on the weekend. It’s quick, simple, and the basil pesto adds freshness and flavor. How I wish I had one of these for lunch today.

Makes two sandwiches-

4- slices of thick cut bread

1 leek, cleaned and sliced into 1/4” slices.

5-6  mushrooms, sliced thin

1/2 of a bell pepper, julienned

2t- goat Cheese

2- slices of Monterey Jack cheese

2- slices of fresh mozzarella cheese

2T- olive oil

2-4T- Basil Pesto * Recipe Below

Heat your pan on medium high heat. Drizzle the oil over the pan until hot.  Sauté  mushrooms until they start to brown slightly, then add the bell peppers, and finally the leeks. Cook until the leeks are translucent in color and the veggies are soft. Remove the sautéed veggies from the pan and allow to cool.  Sprinkle with salt and pepper.

Heat the grill pan over medium-high heat, spray pan with oil.

Working with two slices of bread at a time, spread both sides with the pesto. On the bottom slice add the veggies, then top with mozzarella, Monterey jack, and goat cheese, cover with the other slice of bread and sprinkle with salt and pepper. Toast the sandwich on the grill pan until you get those beautiful grill pan lines and the cheese melts, repeat on the other side.

Basil Pesto:

2 cups fresh basil leaves

1/4 cup toasted pine nuts

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup (about) extra-virgin olive oil

1/2 cup grated Parmesan

In a food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

I know you’re thinking that this is too much pesto for two sandwiches. And you’re right it is. But the beauty of pesto is that you add it to anything to add flavor to a dish. For example, you can add it to eggs, pasta, or you can simply make crostini and top the bread with pesto. YUM!