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Goat cheese question??
I like to use a mixture of finely crushed pistachios and panko crumbs to coat my goat cheese for salads. Sometimes I dip it in egg, than the crumbs, and sometimes I just press the coating right into the cheese. If you make sure the goat cheese rounds are well chilled, they'll be warmed through won't melt too much and leak through the coating before the crust gets browned.
If you don't want to go to the trouble of coating and cooking the cheese, another option is to put the goat cheese rounds on thin slices of baguette and run them under the broiler--kind of a goat cheese-topped crouton for your salad.
PAGirl, I made a goat cheese souffle a couple of months ago and it was delicious. I can post the recipe if it sounds like an appealing way to use up some of your stash.
If you don't want to go to the trouble of coating and cooking the cheese, another option is to put the goat cheese rounds on thin slices of baguette and run them under the broiler--kind of a goat cheese-topped crouton for your salad.
PAGirl, I made a goat cheese souffle a couple of months ago and it was delicious. I can post the recipe if it sounds like an appealing way to use up some of your stash.
It's like looking in your soup and finding a whole different alphabet.
I had to laugh last week during all the heated political threads, and in the middle of them all:
Goat Cheese question?
Glad you are back, Liamsaunt. I have a question about goat cheese as well. Although I really like cheese, I find some goat cheese scrumptious but most intolerable. I guess it's the creamier, denser ones that I like. Not the dryer, tangier ones. Just not sure which to buy for a recipe like this and wondering what you would use.
Goat Cheese question?
Glad you are back, Liamsaunt. I have a question about goat cheese as well. Although I really like cheese, I find some goat cheese scrumptious but most intolerable. I guess it's the creamier, denser ones that I like. Not the dryer, tangier ones. Just not sure which to buy for a recipe like this and wondering what you would use.
PA Girl, I will post the recipe tonight, I can't find the one I used online. It comes out super light and fluffy though! Here is a picture of what it looks like--it rises really high:
<a href="http://www.flickr.com/photos/28539958@N00/2194241484/" title="goat cheese souffle by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2118/219 ... 7b9418.jpg" width="500" height="375" alt="goat cheese souffle"></a>
Maryanne, I don't really like the drier goat cheeses either. I know you are "supposed" to because they balance out cheese plates, etc., but I can only take small amounts of that kind--like the ash coated ones.
Ever since the farmer's market started I have been buying my goat cheese from the lady that sells there--her cheese is creamy, slightly tangy, and has a nice soft crumble. It comes in multiple flavors too. In the grocery, the creamy goat cheese from Vermont Butter and Cheese Company is good.
<a href="http://www.flickr.com/photos/28539958@N00/2194241484/" title="goat cheese souffle by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2118/219 ... 7b9418.jpg" width="500" height="375" alt="goat cheese souffle"></a>
Maryanne, I don't really like the drier goat cheeses either. I know you are "supposed" to because they balance out cheese plates, etc., but I can only take small amounts of that kind--like the ash coated ones.
Ever since the farmer's market started I have been buying my goat cheese from the lady that sells there--her cheese is creamy, slightly tangy, and has a nice soft crumble. It comes in multiple flavors too. In the grocery, the creamy goat cheese from Vermont Butter and Cheese Company is good.
It's like looking in your soup and finding a whole different alphabet.