httpvhd://www.youtube.com/watch?v=zdY4dZZIyUk
Well, Summer is in full swing (yay!).
Have you started any vacation plans?
Helenka and I were perusing the cookbook we are currently reviewing (Cook This Not That – loving it with a few exceptions) and happened across the salad section wherein we gazed upon this lovely but simple masterpiece involving one of our favorite cheeses (goat cheese, in case you have not figured that out lol). Speaking of goat cheese, the recipe calls for a log of this cheese which is to be coated with chopped herbs. But, while I was shopping around, I found the log variety with the herbs already on it (so skipping one step is perfectly fine in my books).
Another ingredient was breadcrumbs. I didn’t like what was in the grocery store, but I did see something that I thought would be a perfect alternative and, me being a label reader, learned that the cornflake variety seemed to be lower in fat, etc., than the regular “garden” variety of breadcrumb. Of course, not knowing how this would turn out (yeah, we live dangerously by replacing ingredients … sometimes even critical ones, as you may have already discovered from the pasta fiasco), I didn’t tell Helenka until we started filming. [Evil editor’s interjection: I may have to require a full-disclosure policy from now on!]
I had to prepare the goat cheese by slicing then freezing it (freeze for 15 minutes) and the book had an interesting tip that I did not know beforehand but will gladly share.
Tip: For easy slicing take some unflavored dental floss and use it to cut perfect slices of the goat cheese (see this video from Chow)
httpvhd://www.youtube.com/watch?v=44x-ENx67Bk
Once the cheese was coated with the cornflake crumbs then frozen for the aforementioned period above, it was time to put it into the oven (this is the wow part for me). Freezing the cheese allowed it to heat up in a more controlled manner, so that the coating would crisp just enough yet the cheese would be warm and soft inside. Oh, the cornflake coating was a PERFECT substitution for the breadcrumbs. In fact, I may try replacing anything that calls for breadcrumbs with this instead (should be interesting).
I really love simple recipes that, while easy to prepare, can wow you at the same time and this one was no exception. Verdict (in tandem with Helenka): we loved this salad and all its components!
Enjoy!
B&H =:)
Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!
Review: Warm Goat Cheese Salad
Notes from the Chef’s Sidekick (Helenka)
Tonight’s menu was cornflake crusted baked goat cheese rounds served on a spring mix salad that included diced pear, with a balsamico, oil and shallot dressing. And toasted walnuts. Ask us how much we loved this dish? Oh, wait. You’ll have to wait until after we’ve finished moaning. Nope, not yet. Are you kidding? No … but we’re almost done. Okay, we can talk now. But, wow, do we want to make that dish again.
Brian already made a variation in the choice of coating. He’d picked up a box of breadcrumbs and compared it to a box of cornflake crumbs. And the cornflakes won with fewer calories and all that vital nutritional data. We found that the taste of the cornflakes was sweeter and the slightly crinkled texture made for a tastier surface to bite into. Another choice Brian made was to use a goat cheese that was already flavoured with herbs, rather than adding them in the kitchen.
Variations
Strangely enough, when Brian and I were looking through The Book to choose our next recipe, I was under the impression that the Goat Cheese would be coated and baked while still in the shape of a log; then, when sliced, would end up resembling a tempura-fried sushi. [Why, yes, I’m strange. You haven’t figured that out yet?]
So, I think it would be a lovely departure from having a coated-on-all-sides cheese round: to coat a whole plain log instead, perhaps flavoured with a touch of wasabi, and bake it (probably for a touch longer than indicated per the recipe) before slicing very carefully. Then, the presentation would be more spectacular, with the white of the oozing cheese, speckled with spring green wasabi and encircled with the cornflake crumbs, nestled over the spectacularly colourful salad mix.
I’d use the same ingredients for the salad, but I would also add mandarin segments to the already-present pear and sprinkle a few drops of sesame oil to carry the Asian theme further.
Another even wilder variation from the middle of the night when I obviously should have been sleeping:
What about inserting a thick skewer through the centre of the log creating a channel. Then, blending or processing shredded fresh basil leaves, roasted garlic cloves and toasted pine nuts … but not completely to a pulp before inserting the mixture (perhaps using a pastry funnel) into the channel. I’m getting hungry just thinking about the combined flavours.
Of course, I’d also toss whole basil leaves and some more toasted pine nuts into the salad accompanying this variation.
You’ve already read my verdict, but I really don’t mind repeating myself (and to state it officially for the record). A definite huge YES (and quite a healthy one)!
Cooking time (duration): 60
Diet (other): Low calorie
Number of servings (yield): 2
Meal type: supper
Culinary tradition: USA (General)
Microformatting by hRecipe.