[Sca-cooks] What to do with goat cheese...

[dailleurs at liripipe.com]

the crusty melty goat cheese rounds were standard for me in Paris on top of a simple mesclun salad w/vinegrette.

*sigh*

feeling 'homesick' ;)
--Anne-Marie


------------------------------------------------
On Wed, 15 Oct 2003 07:29:47 -0600, Sue Clemenger <mooncat at in-tch.com> wrote:

> That sounds really nummy.
> A local restaurant here makes a killer appetizer, which features goat
> cheese, and smoked greens, and roasted red bell peppers.  And little
> toasts (crostini?) that look to be thin cross-sections of a skinny
> baguette.
> Mmmmm....now I'm hungry!
> --maire
> 
> Stefan li Rous wrote:
> > 
> > Maire asked:
> > > An impulsive moment in CostCo yesterday has made me the proud owner <g>
> > > of a nice 1-lb. "log" of fresh goat cheese (the soft stuff, kinda like
> > > cream cheese in texture).
> > > Now I'm trying to figure out what to do with it, before I end up eating
> > > it all on crackers or something.
> > This month's issue (November/December) of Cook's Illustrated has an
> > article "Better Baked Goat Cheese Salad" which is based on baking
> > rounds of goat cheese rolled in herbs and then crushed Melba toasts.
> > I've not had anything like this, but I'm thinking of making it in the
> > future.
> > 
> > Stefan
> > --------
> > THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> >     Mark S. Harris           Austin, Texas
> > StefanliRous at austin.rr.com
> > **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> > 
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