How do you use Goat Cheese?
I know there are a lot of unique foodies out there and I'm trying to see any great and different uses for Goat Cheese. I know for me I like to put a slice of the log fresh goat cheese (Chavrie) in my Campbell's Tomato Soup! Yummi! I have a lot of unique recipes but I always like to hear others!
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17 Comments:
one of my favorite things of all time is a nugget of goat cheese stuffed into a fresh fig with a little drizzle of honey.
other uses, in salads, frittatas, quesadilla, burritos.
VerasTastyFreeze at 12:09PM on 11/04/08
I love it in salads - my current fave is: orange segments, red onions, baby spinach, pine nuts and goats cheese. I also love it on pizza.
shazza at 12:11PM on 11/04/08
i also love it on pizza! or in an omellet or soup! or simply on a cracker. :)
animebabe at 12:25PM on 11/04/08
Try this recipe for goat cheese custards..I make it all the time to RAVE reviews.
http://www.davidlebovitz.com/archives/2008/05/goat_cheese_cus.html
EmilySC at 12:49PM on 11/04/08
I'm also stuffing figs with it and wrapping in prosciutto...I might gild the lilly and drizzle a little balsamic reduction on it, too.
bessfour at 12:54PM on 11/04/08
I like it spread on crusty bread with fig preserves or fresh figs, and arrugula.
juliebugsmama at 1:14PM on 11/04/08
Goat cheese and avocado sandwich. Yum. My 15 year old daughter's favorite lunch!
Also, in a spinach salad.
Tossed with pasta and asparagus.
In a mushroom omelet.
karen r at 1:38PM on 11/04/08
Any particular type of goat cheese? All of them, or are you just thinking of the soft chevre cheese?
The chevre I usually buy comes in flavored logs as well as the plain. I like the chili pepper version and the garlic dill in the flavored ones, and they're great just with cracker -- or tortilla chips for the chili version. They also have a marinated version that comes in olive oil with herbs that's good. The plain one is also good mixed with other cheeses and herbs to make a cheeseball-like appetizer.
As far as the rest of them that I buy fairly often:
I like goat milk gouda plain for snacking, with crackers or on a ham-n-cheese sandwich. The smoked gouda pairs nicely with apples or pears. The regular gouda is one of my favorites, though.
There's a brie-like goat cheese that I like with crackers, as well. But it's not my favorite. Gouda's probably my favorite.
Feta, I like in salads. There's a restaurant near here that puts feta in what they call a mediterranean pasta dish, and that's good, but I've never done that at home.
There's an aged goat cheese that's pretty similar to parm that I use the same way as parm.
And I just bought a cheddar-style goat cheese that may not last past my snacking. It would be great in grilled cheese or on a burger, though.
dbcurrie at 2:14PM on 11/04/08
One of my favorites is to marinate medium portobello caps (gills removed) in balsamic, garlic, olive oil, sprig of fresh rosemary, touch of salt. Drain well and pat dry with paper towels. Stuff with a mixture of goat cheese, cream cheese, grated parmesan, sun dried tomatoes chopped, chopped parsley, chopped chives. Bake on 350 for 20-30 minutes until cheese is bubbly. Broil for 1-2 minutes to get a little color.
Serve over or with a mesclun salad and crusty bread for lovely lunch.
Or slice into wedges and serve on crostini with a sliver of roasted red pepper and an arugula leaf.
wookie at 2:15PM on 11/04/08
Salads, desserts, crustini, sandwiches, burgers, wraps...:)
hungrychristel at 3:21PM on 11/04/08
Honestly, if I was going to pay someone to pimp my product, I think that I'd ask them to be a little less obvious than this.
In any case - I like goat cheese best on its own on a cracker. And I don't care what brand it is. In fact, I prefer the kind from my farmers market.
jlbrach at 5:10PM on 11/04/08
Besides all the other great ideas, some of which I love too....
Rolled with fresh sage and a little olive oil in a flattened chicken breast or thigh and pan-cooked with butter and white or marsala wine.
In my veggie lasagna.
In cheesecake. Both a baked version and a fresh cream version with berries. I adore the tang and the grainer texture when added to the cream cheese. Sweetish, yet tangy, sharp and wonderful! Not the cloying taste of so many others cheesecakes I have tasted (in restaurants and cheaper bakeries)
I can eat the stuff with a spoon and no other garnish but a twist of black pepper. Yum!
Was it a shill? I prefer the local brand as well...SO much fresher than anything I have had from a store. I live near goat and sheep farms, so it is easy to get in several forms. Just yum.
sadiepix at 7:18PM on 11/04/08
I make a goat cheese gratin with some cream, thyme, yukon gold potatoes lots of salt and pepper.
blackdove1 at 7:20PM on 11/04/08
Is Chavrie a brand? I thought it was a misspelling. Huh. I'm usually better at spotting these. Well, I guess then I like my goat cheese with Kona coffee and a splash of wine.
And yeah, I buy mine from the local farm as much as possible. I like the idea that the cheese is made just minutes from where I live.
dbcurrie at 7:33PM on 11/04/08
Goat cheese tastes a bit "gamey" to me like the taste of lamb but I like to mix it with fresh chopped basil chopped sundreid tomatoes, a dash of salt & pepper take a 1/2 cup or so roll it up in a wilted romaine leaf, grill until warm and drizzle with balsamic reduction. Serve with baguettes.
joanpieroni2 at 7:37PM on 11/04/08
@db ~ It took me a minute too!
izatryt at 7:46PM on 11/04/08
mango goat cheese enchiladas, with chicken. I mix red enchilada sauce with some mango salsa. So good. It's one of my signature dishes.
foodandscience at 11:40PM on 11/05/08