Andiamo Lodge Fall Recipes

As fall creeps into Alabama, chef and owner of Andiamo Lodge, Steve Carpenter, shares two of his cozy fall recipes.

Marinated Goat Cheese 

1 (16 oz) log of local goat cheese
1 cup extra virgin olive oil
15 garlic cloves
One lemon sliced into wheels 
2 tablespoons pink peppercorns 
3-4 sprigs fresh rosemary
5-6 sprigs fresh thyme

Shape goat cheese into a 1 1/2″ patty on a dish that will hold liquid.
Bring garlic, olive oil and lemons to a gentle simmer until garlic browns and softens.
When garlic is ready add fresh herbs.
Simmer 5 more minutes.
Add pink peppercorns and stir.
Remove from heat so pepper doesn’t burn.
Let cool.
Pour over goat cheese and let marinate at least an hour – preferably overnight.
Serve with toasted baguettes, crackers or pita.

Potato Leek & Mushroom Soup

2 tablespoons olive oil
2 tablespoons butter
10 medium red potatoes – partially peeled and cubed
1 bunch cleaned and finely chopped leeks
3 ribs finely diced celery
4 cloves finely diced garlic
1 large handful of fresh mushrooms, thinly sliced
5 cups chicken broth
1 cup half & half
1 cup milk
kosher salt
fresh black pepper
fresh thyme springs
2 large shallots, julienned
1/4 cup olive oil

In a medium dutch oven or soup pot over medium heat add oil and butter
When gently bubbling add garlic, celery, and leeks,
and stir constantly until soft and melding (5-7 minutes)
Add mushrooms, potatoes, thyme, and chicken stock
Simmer about 15 minutes until potatoes soften
Add 1T salt and 1T black pepper
Remove thyme springs
Add milk and half & half – heat until simmering
Remove from heat
Using an immersion blender, gently blend for 20-30 seconds
In a small skillet gently fry shallots in olive oil until lightly browned
Drain on a paper towel
Serve soup warm, topped with shallots and thyme sprig

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