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Goat cheese question??
Goat cheese question??
For those of you that like it...
I'm desperate to recreate the salad from La Tapa with Josephine's greens and warm goat cheese encrusted in some type of nuts. Have you ever done this? I'm needing tips on how to do the goat cheese and if you have a favorite dressing, I'd be interested in that too.
It was soooo good and even my non salad loving hubby ate every bite!
I'm desperate to recreate the salad from La Tapa with Josephine's greens and warm goat cheese encrusted in some type of nuts. Have you ever done this? I'm needing tips on how to do the goat cheese and if you have a favorite dressing, I'd be interested in that too.
It was soooo good and even my non salad loving hubby ate every bite!
Yum!
I would try to do a crust of crushed unsalted roasted pistachios. Blanched almonds work well too. Mmmm, hazelnuts... Getting very fresh goat cheese is key to something like this. The cheese they use I believe has been whipped a bit because it is lighter than just a log.
I've also seen versions that were baked, but I'm a room temperature chevre lover.
FYI, goat cheese is easy to make - http://www.cheesemaking.com/ - I have a batch of camembert aging
Cheers, RickG[/i]
I would try to do a crust of crushed unsalted roasted pistachios. Blanched almonds work well too. Mmmm, hazelnuts... Getting very fresh goat cheese is key to something like this. The cheese they use I believe has been whipped a bit because it is lighter than just a log.
I've also seen versions that were baked, but I'm a room temperature chevre lover.
FYI, goat cheese is easy to make - http://www.cheesemaking.com/ - I have a batch of camembert aging
Cheers, RickG[/i]
S/V Echoes - Coral Bay - St. John, VI
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
This is the recipe that I have been looking at, I have never tried it, but I will one of these days
Wild Greens, Herbs and Pistachio Crusted Goat Cheese
Ingredients to Serve-6
6 oz goat cheese
2 tbs crushed pistachio nuts
2 cup wild greens - mustard greens dandelion greens, frisse, tatsoi, red oak leaf, etc.
2 tbs tarrogon ( picked)
2 tbs chervil (picked)
2 tbs chive (snipped)
1 tbs basil (picked)
1 tbs mint (picked)
1/2 cup grape seed oil
1/4 cup champagne vinegar
1/2 tsp salt
1/2 tsp black pepper
To prepare the goat cheese: Cut the log of cheese into 6 small medallions. Pack the pistachio nuts on the medallions carefully so as not to crumble the cheese. Chill the prepared goat cheese for 1/2 hour. When ready to use bake the goat cheese in a 350 degree oven for 5 minutes, toasting the nuts.
To prepare the salad: Toss the greens and herbs. Whisk the grape seed oil and champagne together with salt and pepper. Toss the vinaigrette into the greens and portion into 6 plates. Serve a medallion of goat cheese on top of each bed greens.
Wild Greens, Herbs and Pistachio Crusted Goat Cheese
Ingredients to Serve-6
6 oz goat cheese
2 tbs crushed pistachio nuts
2 cup wild greens - mustard greens dandelion greens, frisse, tatsoi, red oak leaf, etc.
2 tbs tarrogon ( picked)
2 tbs chervil (picked)
2 tbs chive (snipped)
1 tbs basil (picked)
1 tbs mint (picked)
1/2 cup grape seed oil
1/4 cup champagne vinegar
1/2 tsp salt
1/2 tsp black pepper
To prepare the goat cheese: Cut the log of cheese into 6 small medallions. Pack the pistachio nuts on the medallions carefully so as not to crumble the cheese. Chill the prepared goat cheese for 1/2 hour. When ready to use bake the goat cheese in a 350 degree oven for 5 minutes, toasting the nuts.
To prepare the salad: Toss the greens and herbs. Whisk the grape seed oil and champagne together with salt and pepper. Toss the vinaigrette into the greens and portion into 6 plates. Serve a medallion of goat cheese on top of each bed greens.
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piscesgirl0314
- Posts: 598
- Joined: Thu Sep 25, 2008 12:31 pm
- Location: Chesapeake, VA
I have been know to crush the nuts and toast them in a pan with a little butter first... then press those into the cheese. Decadent and delicious. I like the cheese a little warm for this too - or at least room temp.
There are some amazing producers here - we just had a piece of semi-stagione from this farm:
http://www.poderelefornaci.it/
They have a beautiful spot in Greve not far from Florence.
If you are a vegetarian or an animal lover do not scroll down and read the rest.
You can also order a kid for Easter dinner - we were too late last year - but I am going to order one before Xmas for this year!
There are some amazing producers here - we just had a piece of semi-stagione from this farm:
http://www.poderelefornaci.it/
They have a beautiful spot in Greve not far from Florence.
If you are a vegetarian or an animal lover do not scroll down and read the rest.
You can also order a kid for Easter dinner - we were too late last year - but I am going to order one before Xmas for this year!
Anthony for Virgin Islands On Line
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Sun4MySoul
- Posts: 524
- Joined: Sun May 06, 2007 1:37 pm
- Location: NC
A spring goat (kid) is less than a year old I think. This particular farm is all natural - once the kids are born (late summer - early falll?), the mothers feed them and so the cheese production stops (the milk goes to the goats of course). In the spring, they sell some to other farms, keep some, and sell some for food - there are always too many new ones to keep on the farm.bevm wrote:Ok Anthony..."order a kid for Easter dinner"???? Do they taste like chicken?? Or ham??
And what age exactly are the "kids" at their tenderest? I would think between one and two years old??? LOL!!
They taste a little like lamb/mutton but more subtle - very delicious but mild meat. Last year we got one but not from the above mentioned farm - but an all natural one in the Mugello (the are north of Florence). The butchered prepared it at the market, and told us exactly how to cook it, etc.
Anthony for Virgin Islands On Line
Thanks everyone for the replies. I will post again when I experiment and see how it goes. Thanks for the link Rick! I may just give it a try!
MB-ya just had to torture me with a pic, didn't you!
And then Anthony had to go and bring up the amazing cheeses in Italy! If I start feeding my Italy obsession like I'm feeding my St. John obsession Jason and I will soon be living in a box on the side of I-70!
The goat cheese/pecan/honey combo sounds like a great appetizer too and super easy. Thank for the recommendation!
Have a Happy Halloween!
MB-ya just had to torture me with a pic, didn't you!
And then Anthony had to go and bring up the amazing cheeses in Italy! If I start feeding my Italy obsession like I'm feeding my St. John obsession Jason and I will soon be living in a box on the side of I-70! The goat cheese/pecan/honey combo sounds like a great appetizer too and super easy. Thank for the recommendation!
Have a Happy Halloween!