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Kate was born in South Carolina, but raised in Southern Chester County in a food-loving family, where her dietician mother taught her the importance of fresh, local food. She spent most of her childhood outdoors, collecting seasonal fruits from the edible landscaping around her house and playing with the family pets (dogs, cats, rabbits, and Charlotte the pig). During her college days, she studied in Lille, France, and her love for artisanal dairy flourished. Her interest in cheese and cheese-making continued during her time at Talula’s Table in Kennett Square, where she currently serves as resident cheese monger and in her studies in Burlington at the Vermont Institute of Artisan Cheese. She also hones her cheese-making skills by assisting Chester County cheese-makers in their trade.Â
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Shrimp and Grits, Chester County Style, with Conebella Farms CheddarÂ
Grilled Eggplant Sandwiches with Lemon-Mint Aioli, Local Arugula and Highland Farms Feta
Chicken and Corn Enchiladas with Amazing Acres Chipotle Chevre and Fresh Salsa Verde
Yellow Springs Farm, LLC
- 4 tablespoons unsalted butter
- 3 sheets frozen phyllo dough, thawed
- Vegetable oil, for brushing
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 teaspoon all-purpose flour
- 1/4 cup milk
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 3 1/2 ounces mild goat cheese, softened (use Feta or Chevre—or both)
- 2 teaspoons finely grated lemon zest
- 1 tablespoon white wine vinegar
- 2 large eggs, separated
- 10-oz.frozen chopped spinach, thawed and squeezed dry or Fresh spinach – rinsed and dried (try other spring greens such as swiss chard too)
- Chopped chives or pine nuts, for garnish
Directions
Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the greens.
Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup. Bake until the filling is set, 15 minutes. Cool slightly in the pan; then remove.
Top with the chives or pine nuts (optional)
Amazing Acres Goat Dairy, LLC
- 3 tablespoons butter
- 3 tablespoons all purpose unbleached flour
- 1/4 warm whole milk
- 4 oz. fresh chevre, any flavor
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon Kosher or coarse salt
- 1/2 teaspoon ground pepper
- 4 large eggs, separated
Preheat the oven to 375 degrees. Butter 1 small soufflé dish or 4 1-cup soufflé dishes. Dust with flour and shake out the extra.
Melt the butter in a saucepan over medium heat. Sprinkle flour over the top of the melted butter and cook for 1.5 minutes, whisking the entire time. Add milk, cheese, nutmeg, salt and pepper. Cook while whisking for 3 minutes or until thickened. Remove from heat and whisk in the egg yolks.
Beat the egg whites until stiff peaks form. Gently fold into the cheese mixture. Either pour into the soufflé pan or divide into the 4 individual dishes, and fill 1 inch from the top. Bake until puffed and golden brown and an inserted knife comes out clean, about 12 to 15 minutes. Serve immediately
