Archives for posts with tag: Goat Cheese
Mashed turnips, potatoes, and goat cheese with sauteed broccoli rabe and onions by Carmyarmyofme
Mashed turnips, potatoes, and goat cheese with sauteed broccoli rabe and onions, a photo by Carmyarmyofme on Flickr.

This is from Deborah Madison’s Vegetarian Suppers but you really don’t need a recipe for it. Mash 1/2 potatoes & 1/2 turnips (or 2/3 & 1/3). Top with sautéed greens and onions. Eat.

Simple.

Fried Goat Cheese Studded with Pistachios over Greens with Balsamic Vinaigrette

My house was a good place for a stomach to grow up, and I’m sure that it has made me into the discerning eater that I am today.  My dad is a great cook with a passion for fresh ingredients – you have no idea how often I sat down to a meal to hear that the shrimp or fish were “swimming this morning” or that those collards or tomatoes were “still in the dirt yesterday.”  It’s only natural that I would develop an association with southern cooking being fresh, flavorful, and downright perfect.  If you think of southern food as just salty and greasy, well then, son, you’ve just been doing it wrong.

Recently, The Charleston Chef’s Table arrived at my library.  I took a divergent path from my dad’s cooking to try out some of these recipes, starting with Fried Goat Cheese Studded with Pistachios over Greens.  Written by Billy Condon of Atlanticville Restaurant on my old stomping grounds on Sullivan’s Island, this recipe features a very decadent center piece that is moderated by its small size and greens tossed in a simple but complementary balsamic vinaigrette.  The fried shell of the goat cheese is a combination of panko bread crumbs and crushed pistachios, a great companion to the warm thyme and tarragon imbued goat cheese inside.

Roasted Portobello with Sweet Onion, Roasted Red Pepper, and Parmesan Spinach Spread

For my next forage into The Charleston Chef’s Table, I figuratively hopped over the Ben Sawyer bridge to cook up a recipe written by Casey Glowacki of the Five Loaves Café in Mount Pleasant.  To make this sandwich, first oven-roast a portobello cap with olive oil and chopped garlic.  Caramelize an onion on your stove top by cooking them slowly with olive oil in a sauté pan.  Then, focus on creating the great sandwich spread by blending spinach, Parmesan, and cheddar in a food processor.  With the spread, the garlic roasted mushroom, sweet slow-cooked onions, and the addition of roasted red peppers and a flavorful heirloom tomato slice, this was a fun combination.  It’s a big sandwich though — too big to fit all in my mouth at once.  I’m still working on my issues with mushrooms, and though it doesn’t solve them, garlic helps.

I tried two recipes, I had two successes.  Now I am looking at some more involved recipes for the future.  The Pimento Cheese Porkchop from the Old Firehouse Restaurant in Hollywood (yes there is a South Carolina Lowcountry Hollywood, not the one in my immediate vicinity),  and the Guinness and Tangerine Braised Beef Short Ribs with Cauliflower Purée from the Red Sky Grill on Johns Island are both on my radar to cook up sometime soon.

The Charleston Chef’s Table: Extraordinary Recipes From the Heart of the Old South by Holly Herrick.

Verdict: Check it out.

This is a decidedly modern collection of recipes from the one of the south’s best restaurant cities.  Good flavors abound in my hometown!

Baked Stuffed Chard Leaves with Spring Garlic, Potatoes, Goat Cheese, and Black Olive Vinaigrette

I like Oregon.  I’ve visited a few times and I am always very impressed by the food and drink there.  Oregonians know how to take advantage of their regional bounty and create some extremely delicious fare.

Though I had not been to a Wildwood restaurant in Portland, I picked up their cookbook from the library because I saw that it had a chapter focusing solely on spring vegetables from the Willamette Valley, and I was in a spring vegetable type of mood.  I’m glad I did, because the food I made was exceedingly delicious.  The stuffed chard leaves achieve absolute flavor harmony with the garlic and shallot-kalamata olive vinaigrette.  I am not even a great fan of olives, but they worked most excellently with this dish.

Arborio Rice Pudding with Dried Cranberries & Fresh Blackberries

I had some leftover Arborio rice from the last time I made risotto, so we also made a rice pudding (my first!) with dried cranberries and topped with fresh blackberries.  This recipe is not only delicious, it’s quite flexible.  The o.g. recipe calls for dried blueberries, but I already had dried cranberries in my cabinet.  It could be topped with a variety of fresh fruit, but the blackberries looked best at the market.  This freedom made the recipe feel easy and adaptable, allowing you to constantly change up the flavors each time you make the pudding.

The thing that drew me to this cookbook, regional Oregonian cuisine, was also what limited it for me.   I couldn’t make any of the awesome seafood recipes since they often called for shellfish from very specific places in Oregon.  I could have substituted my own local seafood but was hesitant to do so.  Other Oregonian specialties also evaded me: fresh hazelnuts, huckleberries, regional wines, apples, pears, and other produce.  I certainly can substitute if I want to give those recipes a try in they future, and I might do that since the recipes I did make were so terrific.  I’m also going to try out the Wildwood restaurant the next time I visit Portland.

If you like Oregonian cuisine, you might also like to try Mother’s Best: Comfort Food That Takes You Home Again from the fantastic Mother’s Bistro on SW Stark Street.  Our good friend Mary over at Cooking with the Junior League has reviewed two of PDX’s Junior League cookbooks: Cooked to Taste and Portland’s Palate.

Wildwood: Cooking from the Source in the Pacific Northwest by Cory Schreiber.

Verdict: Check it out.

A real winner for regional cuisine, the Wildwood chefs know their flavors and how to best use their wonderful local foods.