Posts Tagged goat cheese

Marinated Chevre (goat cheese)

This recipe comes courtesy of Tia Vino (Mr. Vino’s Sister-in-Law) who is an outstanding and awesome cook.  Mrs. Vino loves it when Tia and Tio Vino come to visit in early spring to escape the snow.  She loves it for several reasons.  1.  Frequently, she comes home from work to find dinner almost ready :)  2.  Said dinner is always delicious.  3.  Scott and Janet are two of her favorite people on earth.  This recipe has become a staple – it makes a great appetizer, starter salad, heck even a sauce for pasta!  ENJOY.

Serve with Morovino dry Pinot Grigio or  Sangiovese.

1 T. butter (because when you are using a full pound of cheese, why not??)
1/3 c. (about 2 large) shallots, finely chopped
¾ – 1 lb creamy goat cheese (I get the logs at Costco)
3 roma tomatoes*
3 T. Balsamic vinegar
3 T. Soy sauce
2 t. Worcestershire Sauce
½ c. NICE olive oil
1 small handful of parsley, chopped
Salt and Pepper

OK, it seems like it has a lot of ingredients and is complicated, but it’s not! With a little organization, this comes together in less than 10 minutes. Saute the shallots in the butter over medium heat – we want soft and golden, not brown and burned! Make a small “x” in the bottom of the tomatoes with a sharp pairing knife, then put them in rapidly boiling water for 2 minutes or until the skin starts to peel. Carefully remove the tomatoes (those are some hot tomatoes), let them cool a moment, then peel, seed and dice them.

Here’s where we can get creative. If I’m using this as an appetizer, I cut the cheese log in half lengthwise – don’t worry if it crumbles a bit, the marinade covers a multitude of sins. If I’m using this as a salad course, I slice the log into 1” thick slices. Or, use one of those Tuperware mold things and form a pretty shape.

Whatever shape you choose, here’s what happens next.  Lay the cheese in a flat dish – I use a Pyrex 9 x 9” baking dish. Spread the shallots over the cheese. Put the diced tomatoes and the remaining ingredients in a bowl and mix. Pour the mixture over the cheese. Cover and let set 24 hours to 3 days in your fridge.

Fun serving options. As an appetizer, just serve the cheese log with garlic toasts. As a salad course, place 2 leaves of butter lettuce on a plate, top it with one of the cheese rounds then spoon the extra marinade on top (OMG, this is AWESOME and really fussy looking) If the log gets to crumbly, listen to what it is telling you! Smash the cheese and marinade together, then spread on small slices of peasant bread and warm in the oven.  Or this is a good time to toss the cheese and sauce with hot pasta to make a main course!

*Mrs. Vino Cheat – if the Roma tomatoes don’t look good, or you don’t have the time or inclination to use fresh tomato, you can substitute 1 14.5-ounce can of diced tomato, drained and it still tastes mighty good!

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Goat Cheese/Scallion Dip

Serve with Pinot Grigio

12 green onions, grilled (barbecue, Foreman Grill or under broiler) and chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh Meyer lemon juice (1 large lemon)
2 teaspoons finely chopped Meyer lemon zest (1 large lemon)
Salt and freshly ground pepper
2 cloves garlic
1 pound soft goat cheese

Grill green onions on your barbecue, Foreman Grill, under your broiler, or on your stove top grill pan. You want the onions soft, and just starting to carmelize (char) a bit. Chop the green onions and place the onions, oil, lemon juice, and zest in a food processor. Process til smooth. Add the goat cheese and garlic and process until combined and smooth.

But now, what do you do with it??? Use it as a dip with cubes of French bread. Toss it with hot pasta, then top with sliced green onions Or, Mrs. Vino’s absolute FAVORITE: use 1/3 cup of it instead of parmesan cheese to finish a risotto. OMG, you can’t believe how good that is. Amp it up a notch by topping the Risotto with shrimp and diced heirloom tomato.

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