This salad is as flexible as your taste in cheese and can be varied accordingly. However, goat cheese is richly flavourful, more easily digested than traditional dairy, and widely available.
Goat Cheese Trio
1/2 lb (225 g) plain goat cheese
1 shallot, finely chopped
1 Tbsp (15 mL) parsley, finely chopped
3 black olives, diced
Salt and white pepper to taste
1/2 lb (225 g) goat cheese Camembert
1/2 cup (125 mL) breadcrumbs or hazelnut flour
1 Tbsp (15 mL) olive oil
1/2 lb (225 g) firm/hard goat cheese
6 slices of baguette, 1/2-in (1 cm) thick
Soften plain goat cheese in a food processor until smooth. Add in shallot, parsley and black olives, blend, and add salt and pepper to taste. Use a pair of spoons to create 6 quenelles.
Dredge goat Camembert round first with egg and next with breadcrumbs or hazelnut flour. Wrap firmly in plastic wrap and refrigerate for 30 minutes.
Heat olive oil in ovenproof pan over medium and quickly fry breaded Camembert round until golden. Remove from pan and let cool at least 5 minutes before cutting into 6 wedges.
Cut firm goat cheese into 6 slices and mount atop baguette slices. Bake on a cookie sheet at 350 F (180 C) until cheese melts (4 to 6 minutes).
Baby Spinach Salad
1 1/2 Tbsp (22 mL) sherry vinegar
4 1/2 Tbsp (67 mL) grapeseed oil
1 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) shallot, finely diced
Pinch tarragon, chopped
Salt and pepper to taste
6 cups (180 g) baby spinach, washed and trimmed
Combine first 7 ingredients for sherry vinaigrette and stir vigorously before tossing with baby spinach greens. Plate and mount each salad with goat cheese trio. Serves 6.
source: "Comfort Cuisine", alive #312, October 2008
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.