Wednesday, April 22, 2009

Adventures in Goat Cheese: Part 1

To be honest, goats were probably put on Earth for the sole purpose of producing milk with which to make cheese. I can't really see any other obvious reason why these bearded, garbage-eating creatures haven't been snuffed out over the years through natural selection. In any case, thank you, God. Goat cheese makes me happy. Please enjoy part one of my adventures in goat cheese. Through this series of blog entries, I will demonstrate the versatility of this tangy ingredient. And here we goooooooooooooooo...

Chevre Fermier Pain (Breaded Goat Cheese)
Serves 2-4
(Adapted from Bistros and Brasseries)

4 oz fresh goat cheese
Olive oil for frying
All-purpose flour for dredging
Egg wash of 1 egg blended with 1 tbsp milk
½ cup bread crumbs, fresh if pan-frying, dry if broiling (I highly recommend frying, it's worth the extra fat and calories)
¼ lb mesclun greens
Salt and pepper as needed
White wine vinaigrette (recipe follows), or other vinaigrette of your choice

1. Cut the goat cheese crosswise into ¾ inch disks—it’s easy if you use a piece of plain dental floss to slice through the log. You’ll need one or two discs per person.

2. To pan-fry, heat oil in a medium pan over medium heat. Dredge the disks in flour and shake off excess, dip them in egg wash and then coat with fresh bread crumbs. Pan-fry until they’re nice and golden, about 2 minutes. Remove them with a slotted spoon or spatula and drain on paper towels.

3. To broil, coat the disks in dry bread crumbs and broil until they’re lightly browned on top, about 3 minutes. These are quite delicate and require gentle handling.

4. While the cheese is warming, season the greens with salt and pepper, and toss with the vinaigrette. Separate the greens onto chilled salad plates. Place one or two of the warmed cheese disks on top of each salad and serve.

White Wine Vinaigrette
Makes 2 cups

½ cup white wine vinegar
1 tsp Dijon-style mustard
Salt and pepper as needed
¾ cup extra-virgin olive oil
¾ cup corn or safflower oil
2 to 3 tbsp minced herbs, optional

Whisk together the vinegar, mustard, about ½ teaspoon salt, and a pinch of black pepper. Gradually add in the oils until they are all incorporated and the vinaigrette is smooth and lightly thickened (as the vinegar sits it will start to separate). Alternatively, use a blender. Season with minced herbs, if using, and additional salt and pepper, if needed.


Esherman said...

I love anything and everything with goat cheese--and yes, cheese was and is their only mission here on earth! How are you Victoria! I hope well. Keep on writing, I love your stuff.

The Duo Dishes said...

Agreed! A little goat cheese can make your day. This is a favorite salad to order.

Abi said...

Thanks for the submission to the carnival. I e-mailed you the wrong link. You may view the carnival at my site.


Stephanie said...

Ah cheese and weed eating. They are excellent for that purpose too.

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