Tasia’s Table: Cooking with the Artisan Cheesemaker at Belle Chevre
Tasia's Table is a collection of recipes and stories from the award-winning cheesemaker at Belle Chevre. Tasia's circuitous life and career journey led her to a small fromagerie in rural Alabama where she now shares her passion and philosophy on food with home cooks across the country. In this beautiful book, Tasia shares the recipes from her cultural influences—both Southern and Greek -- that shape the setting of her table for friends and family daily. From goat cheese frittatas to goat cheese ice-cream to saganaki and buttermilk biscuits, she gives an inviting glimpse into diverse and rich culinary traditions that readers can embrace in their own kitchens.
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½ cup ½ teaspoon ⅓ cup ¾ cup 400 degrees all-purpose flour asparagus bacon baking dish baking sheet balsamic vinegar bay leaf bell pepper Belle Chèvre black pepper black-eyed peas boil breakfast brown cakes celery chicken chives chopped ½ chopped ¼ cup cilantro cloves cloves garlic coarsely cook cool corn cornmeal crumbled crust dough Drain extra-virgin olive oil finely chopped freshly ground fromage blanc garlic green onions grilled ingredients kosher salt large bowl large eggs lemon juice medium bowl medium heat medium-high heat melted minced mixture mushrooms oregano ounces goat cheese oven to 400 parsley pasta peeled plate potatoes pound Preheat oven ramekins recipe roasted room temperature salad salt and pepper sauce saucepan sauté Serves Serves4 side simmer skillet spinach spoon Sprinkle sweet tablespoons tablespoons butter tablespoons fresh tablespoons olive oil tart teaspoon black pepper teaspoon salt thinly sliced thyme tomatoes toss vinegar Whisk