I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Roasted Rosemary Grapes with Goat Cheese

Grapes are, I think, so unexpected in any form other than right off the stem for a snack. My parents always had a colander full of grapes near the sink, and the grandkids would snack off them constantly. So grapes have been sort of stuck in the realm of kid food to me, but this sophisticated dish dispels that idea quick smart. It has the effortless sophistication in food that I strive toward, but don’t always reach. And the broody color of the softened grapes garnished with a woody sprig of rosemary makes a striking and lovely Autumn treat.

This is one of the simplest, but still elegant appetizers in my repertoire. Toss grapes with oil and vinegar and roasting them creates this sweet, tangy rich topping for creamy goat cheese, with a wafting flavor of rosemary. I like dark, jammy black grapes, but fruity red grapes work as well. For me sherry vinegar or Jerez vinegar to have the perfect balance of richness and bite. I find balsamic a little syrupy for this, but use red wine vinegar if you need a substitute. You could also swap out the rosemary for another woodsy herb like thyme or marjoram. And of course you could serve the grapes with a different cheese, like brie or camembert, but I find the saltiness of goat cheese the perfect foil.

Roasted Rosemary Grapes with Goat Cheese
Serves 10
Print
Ingredients
  1. 3 cups black or red seedless grapes
  2. 2 Tablespoons olive oil
  3. 2 Tablespoons sherry vinegar
  4. 1 teaspoon honey
  5. kosher salt and pepper
  6. 3 large stalks rosemary, plus one for garnish
  7. 1 4-ounce log soft goat cheese
Instructions
  1. Preheat the oven to 425. Toss the grapes with olive oil, sherry vinegar, honey, salt and a generous dose of ground black pepper in an 8 by 8 inch ceramic baking dish. Tuck the rosemary stalks among the grapes. Roast the grapes for 20 - 30 minutes, shaking the pan a few times, until the grapes are soft beginning to collapse.
  2. Let the grapes cool for about 5 minutes, remove the rosemary stalks, then spoon over the goat cheese. Garnish with a fresh sprig of rosemary. Serve with hearty crackers or baguette slices.
The Runaway Spoon http://therunawayspoon.com/blog/

Super Simple Focaccia with Gorgonzola and Walnuts

There is nothing like freshly baked bread, of any kind. And there is a real pride when you manage to do it yourself. That being said, I find a lot of traditional bread recipes a little too intimidating and technical for me, so I am always looking for the easy way out. Hence this unbelievably […]

Chocolate Chocolate Chess Pie

You may not forgive me for this one. It is the very definition of decadence. Chess pie, in all its forms, has always been a favorite of mine, from the traditional to my Sweet Potato Buttermilk Chess Pie. Add in some chocolate, and I am a really happy girl. I recently made a classic […]

Cold Pickled Potatoes with Rosemary

I love a good, chilled potato salad in summer, whether it’s with burgers from the grill, a fried chicken picnic, or just a spread of cold salads. And I generally lean toward the chunky potatoes with a creamy dressing and interesting add ins variety, like my Mom’s Dilled Potato Salad, or Mustard Bacon Potato Salad. […]

Cherry Tomato and Sweet Onion Bake

I am always enticed by cherry tomatoes at the farmers market. All the pretty colors and shapes and sizes. They are all just so pretty, though the perfect orbs of a classic Sweet 100 or Tumbling Toms always catch my eye. And, as with much of the bounty of summer produce, I have a tendency […]

Curried Corn Soup with Toasted Corn Kernels

Fresh corn and curry are a favorite combination of mine, and for years I have made a quick blender soup using frozen corn and boxed stock. It’s such a treat for me, that I figured I ought to work out a proper recipe using a full complement of the beautiful summer corn I find […]

Crispy Pork Schnitzel with Fresh Tomato Dill Sauce

In the height of tomato season, I am always looking for creative ways to make the most of the bounty. I can, I sauce, I freeze, I dry, I soup. And I use the other ingredients I find at the farmers market as much as I can too. So when I found myself with a […]

Creamy Butter Bean Casserole

My mother tells me, often now, that when I was a child, I would no more have eaten a butter bean or a field pea than a piece of shoe leather. She marvels every time I serve, write about or just generally express appreciation for the glories I now see in them. But she never […]

Caramelized Corn Pudding

I talk often here about how I come about recipes, and this one has a story with it too. A friend and I were eating at a popular local restaurant and I told her about the amazing creamed corn dish they sometimes make (sadly not on the menu that day). This led to a […]

Simple Summer Peach Pie

Pie speaks so of summer to me, particularly ones bursting with the best of summer fruit. And when it easy to make, like this one, it is a real bonus. I pulled the original version of this recipe from a community cookbook years ago when I had some peaches sitting on the counter. Like most […]