Tag: goat cheese

Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during
these videos, since I have no way of knowing when someone will actually
view them, but when it came to this goat cheese and peach tartine, I couldn’t
help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.

August is national goat cheese month (no, I don’t know who
decides these things), and what better way to enjoy chèvre than by topping it
with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and
black pepper to keep things interesting, and you’re looking at a very special
treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while
perfectly delicious, wasn’t perfect. Staler bread would have produced a
crunchier stage for our co-stars, as there’s more then enough moisture
provided by the cheese and fruit.

By the way, if you don’t have any day-old bread, but still
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you’re in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!

Ingredients for each Warm Goat Cheese & Peach Tartine:

1 thick slice French bread, sourdough or not

1 tbsp olive oil, or as needed

2 oz fresh goat cheese

3 slices fresh peach

fresh thyme leaves and freshly ground black pepper to taste

salt to taste

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Grilled Shrimp and Watermelon Chopped Salad

Chopped romaine tossed with sweet, juicy watermelon, grilled shrimp and goat cheese and a golden balsamic vinaigrette – I’ll be making this salad all summer!!

I’m so excited to share this recipe with you, it’s so good I plan on making it again for dinner tonight so my husband gets to try it. I put this together in about 20 minutes, so it’s perfect for busy weeknights. The dressing is DEE-LICIOUS, I used DeLallo’s golden balsamic vinegar^[1], which is made from white grapes rather than red and has a sweetly rich taste – it’s fabulous! They sell it at my local supermarket, or you can buy it online^[2], but if you want to use regular balsamic, that would work fine too.

I love watermelon in my salad, mostly because I’m not much of a tomato lover. A few weeks ago while in the airport headed to Seaside Fl, I stopped to grab a bite at Marcus Samuelsson’s new restaurant Uptown Brasserie located at the new JFK Delta terminal 4, and ordered a salad just like this. Eating healthier while traveling is getting so much easier these days, a good thing although they also have a Shake Shack which after seeing the calories on the menu, I opted not to try.

Hope you enjoy this salad, I’ll be making this one all summer!

Grilled Shrimp and Watermelon Chopped Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad • Old Points: 7 pts • Points+: 8 pts
Calories: 293 • Fat: 18 g • Carb: 12 g • Fiber: 2 g • Protein: 22 g • Sugar: 7 g
Sodium: 257 mg • Cholesterol: 121 mg

Ingredients:

For the dressing:

2 1/2 tbsp DeLallo golden balsamic vinegar^[3]
1 tsp water
1 tbsp chopped shallots
1/8th tsp kosher salt
pinch fresh black pepper
2 tbsp extra virgin olive oil

For the shrimp:

10 oz shelled and deveined (about 24) large shrimp
1 clove garlic crushed
seasoned salt, to taste (I used Montreal Steak Grill Mates)

For the Salad:

8 cups chopped romaine
4 cups diced watermelon
4 ounces soft goat cheese

Directions:

In a small bowl, combine vinegar, water, shallots, salt and pepper. Gradually add olive oil, stirring until incorporated.

For the shrimp:

If cooking outside on the grill, soak skewers at least 30 minutes.

Season shrimp with seasoned salt, then mix in crushed garlic. Thread the shrimp onto the skewers.

Light
the grill or indoor grill pan on medium to medium-high flame, when hot spray the
grates with oil and grill the shrimp about 1 to 2 minutes on each side.
Set aside.

In a large bowl toss the romaine with the dressing.
Divide between for plates and top with watermelon, goat cheese and
grilled shrimp.

Disclosure: This post is sponsored by DeLallo^[4]. I only share products I use in my own kitchen. I created this recipe and received compensation to do
so.

References

^{^} DeLallo’s golden balsamic vinegar (www.delallo.com)
^{^} online (www.delallo.com)
^{^} DeLallo golden balsamic vinegar (www.delallo.com)
^{^} DeLallo (www.delallo.com)

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Celeriac slaw with goat’s cheese "croutons"

Every so often, I like to remind my husband exactly who is boss in this little domestic disaster we call home. I think he thinks it’s him. And that’s fine. Most of the time, I like to encourage him to think that it’s him. I don’t like to tell him exactly how long it would take him to die of starvation, unhappiness and the inability to locate his shoes, or keys, or wallet, should I suddenly vanish.

But once in a while, I like him to see things plainly.

Like the other day, he asked me what we were having for dinner. And I said, as cheerfully as I could (because it is one of my slight cop-out dinners) “A spanish OMELETTE!!!” I said it in the exact manner that Kitty suggests that we all go and watch Peppa Pig. (“I know! I know! Less WATS PEPPA PIIIIIIIIIIG!?!?!”)

“Oh,” he said, “can I not have any potato in my half? I mean, I like potato, but it’s not much use to me steamed and then hidden in egg.”

“I see,” I said. And then that evening as a punishment, almost worthy of Mrs Twit, I set about making him a dinner containing all the things I know hates – celery, walnuts, dill – a recipe for which I just happened to have handily torn out of a magazine, although I’m afraid I don’t know which one. I thought it was delicious.

So here we go –

Beetroot and celeriac coleslaw with goat’s cheese “croutons”
Serves 4 as a light lunch.

(Sorry I have added that assholish “croutons” thing because it’s actually just cheese on toast, but whenever I see that sort of ludicrous marketing caper on a menu it makes me laugh so much that I have vowed to use it here at least once.)

This is an awful lot easier if you have a food processor with a grating attachment, but I did it all by hand and it was perfectly okay and I am pregnant and in a terrible mood so you’ve got no excuse really.

for the slaw
1 small celeriac
2 sticks celery, de-strung and chopped
2 apples, skin on
2 small raw beetroot, peeled
handful walnuts, chopped

for the dressing
1 large tbsp greek yoghurt
small bunch dill, chopped
1 tbsp olive oil
1 tsp dijon mustard
1/2 tsp white or red wine vinegar
salt and pepper
the juice and zest of 1 lemon

for the croutons
1 stick baguette or a petit parisienne
2 packs rindless goat’s cheese

1 Grate the celeriac and apple and put in a bowlful of cold water with half the lemon juice, to stop it from going brown.

2 Grate the beets and mix with the chopped celery. Then drain the apple and celeriac well and add.

3 Mix together the dressing ingredients and mix into the veg – scatter over some dill leaves and walnuts to serve.

4 Slice the bread on a dramatic vertical and lightly toast one side under the grill, then load the other side with goat’s cheese and grill for a few minutes

To his credit, my husband took it all like a man and has not made specific requests about dinner since.

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