Andiamo Lodge Fall Recipes

As fall creeps into Alabama, chef and owner of Andiamo Lodge, Steve Carpenter, has shared two of his cozy fall recipes with our readers.

Marinated goat cheese by chef Steve carpenter owner of Andiamo Lodge.
Photo by Colleen Duffley

Marinated goat cheese 

1 16oz log of local goat cheese
1 cup xvoo
15 garlic cloves
One lemon sliced into wheels 
2 T 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 

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Potato, leek, and mushroom soup by chef Steve carpenter owner of Andiamo Lodge.
Photo by Colleen Duffley

Potato Leek & Mushroom Soup

2 T olive oil
2 T 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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