Cooking with Tracey Medeiros: fall favorites - WCAX.COM Local Vermont News, Weather and Sports-

Cooking with Tracey Medeiros: fall favorites

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Pasta with Goat Cheese and Roasted Tomatoes

From The Vermont Farm Table Cookbook by Tracey Medeiros (The Countryman Press, 2013).

This soft-textured pasta dish is creamy, fresh and aromatic, with a nice lingering tanginess from the goat cheese.  The plump, juicy Kalamata olives give it a meatlike taste.  Substitute whole-wheat penne pasta for added protein and fiber if you prefer.  Just be sure to cook the pasta al dente, because it will cook more when the starchy pasta water is incorporated.



2 1/2 pounds cherry tomatoes, halved, or whole grape tomatoes

2 tablespoons olive oil

Salt and freshly ground black pepper

1 pound penne pasta

6 ounces fresh goat cheese, crumbled (1 1/2 cups)

1/2 cup pitted Kalamata olives, halved

3/4 cup chopped fresh basil leaves, plus extra for garnish

2 teaspoons fresh lemon juice

1/3 cup freshly grated Parmigiano-Reggiano cheese

Method of Preparation

  1. Preheat oven to 425 degrees.
  2. Place the tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste.Roast for 15 minutes and set aside.
  3. Bring 6 quarts of salted water to a boil in a large pot over medium-high heat.Add the pasta and cook just until al dente.Drain the pasta, reserving 2/3 cup of the pasta water.
  4. While the pasta is cooking, combine the tomatoes, goat cheese, olives, basil, and lemon juice in a large bowl.Add the hot pasta and toss, mixing well.Slowly add the reserved pasta water as needed, stirring until the sauce is creamy.Season with salt and pepper to taste.
  5. To serve, spoon pasta into warm bowls and top with Parmigiano-Reggiano cheese.Garnish with basil and serve at once.

Fresh Corn Quiche

From The Vermont Farm Table Cookbook by Tracey Medeiros (The Countryman Press, 2013).

This light and creamy quiche is a nice departure from the traditional quiche with cheese.



3 large eggs, lightly beaten

1/2 small onion, coarsely chopped

1 tablespoon all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/3 cups half-and-half

3 tablespoons (1 1/2 ounces) unsalted butter, melted

2 cups fresh corn kernels (cut from 2 to 3 ears corn) or frozen, thawed

1 tablespoon chopped fresh thyme or basil

1 (9-inch) prepared whole-wheat piecrust

Method of Preparation

  1. Preheat the oven to 375 degrees.
  2. Process the eggs, onion, flour, salt and pepper in a food processor until the onion is finely chopped.Add the half-and-half and butter and process until just blended.Pour into a large bowl and stir in the corn and thyme.Pour the filling into the prepared crust.
  3. Bake until the filling is slightly puffed and the top is golden brown, about 50 minutes.Remove from the oven and let cool slightly before serving.
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