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Recipe Detail Page
Goat Cheese Lemon Bake with Cape Vessey
Autumn 2010
Bright, tangy notes echo throughout this dish, from the soft aromas of the lemon zest to the zingy medallions of crisp chèvre gently browned on top. Pulling it all together is the firm cheese Cape Vessey, from Fifth Town Artisan Cheese in Prince Edward County. Made from the freshest goat milk, it has a creamy texture and a sweet, delicate flavour followed by a pleasant acidity. The Italian sausage adds a nice savoury kick. Make sure your lemon béchamel is well seasoned to bring out all the flavours of the sauce.
Serves 6
1 tbsp (15 mL) olive oil
5 mild Italian sausages
2 cups (500 mL) broccoli florets, quartered
1 bag (500 g) penne
LEMON BÉCHAMEL SAUCE
4 cups (1 L) goat milk, 3.25%
Zest of 2 lemons
½ cup (125 mL) unsalted butter (1 stick)
6 tbsp (90 mL) all-purpose flour
Salt and freshly ground pepper to taste
8 oz (250 g) Cape Vessey (or Chèvre Noir)
cheese, 2 cups (500 mL) grated
4 oz (125 g) log plain chèvre
GARNISH
1 tbsp (15 mL) grated lemon zest
Handful fresh parsley leaves, no stems
1. Preheat oven to 350°F (180°C).
2. Heat oil in a large oven-safe pan over medium-high heat. Add sausages and sauté until exterior is golden brown about 5 minutes. Place pan in oven and bake until sausages are cooked through, about 7 minutes. Once cooled, slice on an angle into oval pieces (5 to 6 per sausage). Set aside.
3. Raise oven temperature to 425°F (220°C).
4. Bring a pot of salted water to a rolling boil. Add broccoli and blanch for 1 minute or until bright green. Immediately plunge into ice bath to stop cooking. Drain and set aside.
5. Cook pasta in salted, boiling water until al dente, about 7 minutes, or as per package directions. Drain and return to pot. Set aside while you make the béchamel.
6. Heat goat milk in a pot over medium heat until slightly bubbling at edges. Remove from heat and add zested lemon rind. Stir and let sit for 10 minutes to infuse.
7. Melt butter in an 8 cup (2 L) saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually add warm milk, whisking constantly, and whisk until all lumps are gone. Simmer until thickened and creamy and coats the back of a spoon, about 7 to 8 minutes. Season well with salt and pepper. Remove from heat and stir in 1 cup (250 mL) grated Cape Vessey until combined.
8. Pour béchamel over pasta and stir to coat. Add sausages and broccoli and gently combine without mashing the broccoli. Pour into a greased 9 x 13-inch (23 x 33 cm) casserole dish. Smooth the top and sprinkle with the remaining 1 cup (250 mL) of Cape Vessey. Slice chévre log into thin medallions and lay evenly over the top of the casserole.
9. Bake for 20 to 25 minutes or until bubbling and the chévre medallions are slightly golden. Garnish with grated lemon rind and scattered parsley leaves.
Serves 6
