Fresh herb and spinach goat milk cream sauce (an almost-recipe)

We get about 1/2 gallon of raw goat milk (and 1/2 gallon of raw cow milk) from our CSA each week.  It has been WONDERFUL to cook with dairy again.  Wesley, who normally has instant asthma (almost anaphylactic, but not quite) to dairy — even goat dairy — which has been purchased from the store, is doing brilliantly with raw goat dairy.  I have read with skepticism over the last few years when anyone touts the glories of raw milk, “Yeah, whatever.”  And I don’t know they whys and whatfors of the effectiveness of raw milk, but I must confess that I’m now a convert.

The only other dairy Wesley has been able to stomach is cheese made from sheep milk.  We regularly get both manchego and feta cheese, made from 100% sheep milk, from Trader Joe’s.

Pic from Wikipedia. Mine isn't nearly this big.

The other night, I made a simple cream sauce with cornstarch-thickened goat milk (I used about 2 Tbsp corn starch for about 3 cups of milk — sorry!  I didn’t measure), sea salt, and cracked pepper.  I stirred* almost constantly as it worked its way to a boil over medium heat.  As it cooked, I threw in some minced basil (from the garden) and rosemary (from a planter in the front courtyard).  After it boiled and thickened, I turned off the heat and threw in several handfuls of raw, organic spinach and stirred gently until the spinach wilted.  I served the cream sauce over rice vermicelli and we sprinkled it with crumbled feta.  Grilled chicken breast — seasoned only with salt and pepper — completed the meal.  Mmm!  It was dreamy.

And for those who are wondering, raw goat milk doesn’t taste “goaty”.  It is smooth, creamy, and sweet.

————-

*Actually, my sous chef, my 14yo son Ethan, stirred most of the time.  🙂

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About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on July 26, 2011, in Cooking/Baking/Food/Recipes, GF Recipes, gluten-free. Bookmark the permalink. 12 Comments.

  1. I have both basil and rosemary in the garden this year. I think this is a must try.

  2. Mmmm, you totally just inspired my supper! I don’t have goat milk, but I am definitely going to make a cream/cheese sauce and throw in some chard and basil and parsley from the garden and serve it over fresh homemade pasta… I have spinach too, but I’m going to make a fresh spinach strawberry salad from that.

    It’s interesting to hear that raw goat milk is better than pasteurized stuff… My sister’s son has some kind of cow milk issues and they’ve been giving him goat’s milk. I tasted it and it was just awful!! It tasted fine in my mouth, but as soon as I had swallowed it left such a terribly bitter aftertaste. Yuck.

  3. I was also going to add, but then forgot to. It’s actually ILLEGAL in Canada to purchase raw milk. There have been some pretty big legal battles with people who bought “shares” of farm animals for raw milk, and all of them have been lost. So if you want raw milk here, you have to own the animal yourself. Pretty crazy.

    • It is illegal in many places here, too, Heidi, but not in the whole country. Official raw-milk sellers have to be government certified. It’s quite a rigamarole, and makes the milk terribly expensive, around $10/gallon, which is about twice the price of organic milk and 4x the price of normal milk. But, if you’re part of a Community Supported Agriculture group or other co-op, the rules don’t apply, because it’s like you’re purchasing a portion of the farm (or… renting it, more like), and you’re just sharing in the produce of the farm, dairy included.

      And I *LOVE* chard in my pasta sauce. I add it all the time to red sauce, and it would taste delicious in white sauce, too. 🙂

      Do you grow your own strawberries, too? Mmmm…. The place where we went camping had LOADS of wild strawberry blossoms everywhere, but we were a few weeks too early for the fruit.

      • I don’t grow my own strawberries (my mom has never had much luck with them, so I haven’t been brave enough to try, but that’s something to consider… hmmm… that means digging a whole new bed…), and I missed the wild ones here because we were on holidays right when they would have been ripe. Maybe next year… But I do grow raspberries, red and black currants, and gooseberries. All of my bushes are very young, so the yields so far have been either nothing or negligible, but give me a couple of years and we’ll be drowning in berries. There are also a lot of wild blueberries around here, so I’ll be going out picking next week. I LOVE blueberries, so I’m pretty excited about that.

        Chard in red sauce? Sounds yummy! I’ll have to try it; do you just throw it in at the end and do you put it with meat too or just a tomato sauce? I think I had chard once or twice in my life before I started growing it in my garden this summer. I’m not entirely certain how much I really like it. I think I prefer spinach. But I’m going to be freezing lots of it and I refuse to waste it, so I just need to find lots of ways to prepare it!

        • Wild blueberries!! That’s wonderful. I will try not to be jealous.

          I have put chard in red sauce with and without meat. 1/2″ wide slivers or so… they need about 15 minutes to cook. I love red chard the best. It has a delicate, almost sweet beet aftertaste. I don’t even like beets all that much, but red chard is fabulous. I had never eaten any before a couple of years ago, when I was looking for interesting veggies in the beet family that Fiala and I could eat. It has been a staple ever since. I like it even better than spinach for cooking, as it holds texture and flavor better.

          • I’m growing white chard this year… I think I’ll try red chard next year. You would probably be able to grow chard as a winter vegetable there… It’s quite cold hardy; not sure what kind of fall/winter temps you guys have. And broccoli too, possibly… Broccoli is super easy to grow and it doesn’t need particularly nice soil either. Last year it grew the best out of everything in my newly turned garden. This winter I’m thinking of growing lettuce inside in a planter or two.

            I wish I could send you blueberries somehow! 🙂 I was wondering if I should mention them or not when I was posting last night…

  4. Haha! Too many replies to you, Heidi! WordPress cut me off!

    Yes, I’m planning on planting red chard and broccoli both. Aug 15 – Sep 1 is the planting time for seeds. 🙂

    We have 0-5 hard freezes each year, and they’re usually pretty well dispersed from Dec – Feb. Only once every ten years or so will the Phx area have several hard freeze nights in a row… then everyone’s non-native plants die off!! 🙂 Last year, I think we had three total. The year before was zero. Few enough, and my garden is small enough that I could just cover with a sheet or two and it would probably be OK.

    Don’t worry about my blueberry-longing… I’m happy for you!!

  5. found you!! 😉 now i try your recipe!!

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