Tag: gordon ramsay pear with goats 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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Giving Thanks

Michele and I had a very lovely Thanksgiving holiday with the family in Davis, CA. The food and company were wonderful, and as if that wasn’t enough, I also enjoyed a flood of viewers posting pictures of their successful Food Wishes’ recipes on Twitter and Instagram. I want to thank everyone who mentioned us this holiday, and I couldn’t be happier or more proud of all the beautiful food you created and shared. And while we’re on the subject, here are a few highlights from our meal. Enjoy!

Our handsome, free-range turkey was from Branigan’s Turkey Farm in Woodland, California, and it was amazing! I did the old, herb-butter under the skin trick, and it was one of the juiciest, most flavorful turkeys in recent memory.
I love to start the Thanksgiving meal with a small salad. This is a great way to get everyone to the table for toasts, grace, etc., and not have to worry about all the food getting cold. While the turkey rests, enjoy a nice pear, persimmon salad with goat cheese, pomegranate, and candied walnuts.
What’s Thanksgiving, but an elaborate excuse to eat lots of buttery mashed potatoes? These were fortified with cream cheese as family tradition dictates.
These incredibly tasty sweet potatoes were simply roasted with maple butter and topped with salty, crunchy, toasted pistachios.  They were perfect.
I decided to eschew the usual green bean casserole for this new addition to the holiday side repertoire. The beans were tossed with copious amounts of roasted garlic, and then warmed in the oven after a crumbling of Point Reyes blue cheese. No one missed the casserole! 

We finished with the pumpkin pie you saw posted a while back, and by the looks of my Twitter feed, so did many of you. I hope you had a great holiday, and enjoy the rest of the weekend. Special thanks to Peggy & Al, Nina & Tom, and Jennifer and Leanne for providing us with such an enjoyable Thanksgiving. Stay tuned for a new video tomorrow!

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