Tasia’s Table
Cooking with the Artisan Cheesemaker at Belle Chèvre
TASIA MALAKASIS
PHOTOGRAPHY BY STEPHANIE SCHAMBAN
FOREWORD BY NATALIE CHANIN
NEWSOUTH BOOKS
Montgomery
NewSouth Books
105 South Court Street
Montgomery, AL 36104
Text copyright 2012 by Tasia Malakasis. Photographs copyright 2012 by Stephanie Schamban. All rights reserved under International and Pan-American Copyright Conventions. Published in the United States by NewSouth Books, a division of NewSouth, Inc., Montgomery, Alabama.
ISBN-13: 978-1-58838-272-6
ebook ISBN: 978-1-60306-084-4
LCCN: 2012011758
Visit www.newsouthbooks.com.
Contents
French Press Coffee with Steamed Milk
Belle and The Bees Stuffed French Toast
Breakfast Quesadillas with Smoked Salmon and Goat Cheese
Spring Pea and Goat Cheese Frittata
What’s Love Got to Do with It?
Fried Eggs and Learning to Cook to Please
Belle Chèvre Scrambled Eggs with Shiitake Mushrooms
Cornmeal Pancakes Topped with Honey-Pecan Butter
Chef John Folse’s Seafood Gumbo
Frisée Salad with Lardons and Baked Chèvre de Provence
Watermelon, Red Onion, and Goat Cheese Salad
Salad of Gratinéed Goat Cheese with Sesame-Honey Dressing
Greek Kiss with Tomato Salad (for the Grill)
Belle Chèvre’s Croque-Monsieurs
Three-Cheese Grilled Cheese— with a Little Soul
Mushroom, Pesto, and Goat Cheese Sandwiches
Goat Cheese with Eggplant and Roasted Peppers on Olive Bread
Black Olive Tapenade and Goat Cheese Wraps
Potato, Greens, and Goat Cheese Quesadillas