Risk-Taking and Crispy Goat Cheese Salad

Goat cheese.  It's one of those things that I am pretty sure I said at one point, "Bleh.  No thank you!"  Other things that were on that list?  Beets (because they smelled like the earth), dancing (because the rhythm gene was apparently absent upon my conception), and dating a Brazilian boy (because I had no desire to have some Rico Suave sweep me off of my feet just to break my heart a few days later).

Good thing we are willing to take risks, right?

I now love goat cheese and beets, dancing is one of my favorite things (rhythm or no), and that Brazilian boy?  I married him.

Take risks, Friends!  They pay off, trust me.

And if for some reason they don't, well, at least you tried.

So, if you love goat cheese, this salad is for you.  And if you don't, this one's for you.

Recipe from Everyday Food, March/April 2003

Ingredients

• 1/2 cup olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 pound)
• 1 large egg
• Salt and pepper
• 1 1/2 cups plain breadcrumbs (I used Italian)
• 1 twelve-ounce log fresh goat cheese
• 1 tablespoon white-wine vinegar (I used rice vinegar)
• 1 tablespoon grainy or Dijon mustard (I used regular mustard)
• 8 ounces mesclun or mixed salad greens

Directions

1. Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
2. In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
3. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
4. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5. Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.
   
   

   COST: $5.59   COST PER SERVING (4): $1.40

Snow Pea Salad

This past week when I was gone I had the privilege of eating good food without any thought put into it.  Dinners out, dinner in, breakfast and lunch, it was all provided.  One of the perks of being a guest in a very kind home. 

And it was great!  Everywhere we went, whether in the house or out and about, the food was GOOD.  This was how I always imagined my life would be -- great food and little effort.  I used to have it all planned out... you know, marry someone who loves to cook and then I would be in charge of the dishes.  Sounded great to me. 

But I can tell you that times have changed.  Yes, I loved having all this food just appear -- it is like magic.  No thought, no planning, just sit and eat.  How easy!

It only took a couple of days, however, before I missed my little kitchen.  Not neccessarily the food in it because I was truly enjoying all the food there, but I missed the time spent in my little kitchen. 

I missed chopping vegetables.

Crazy, I know.

So this week, back in my own home, I am setting out to try new dishes.  The days are long and summer is here, perfect for preparing light and simple fare.  The first thing I tried out was to go with the beans, rice, and chicken I had left over in the fridge: snow pea salad. 

Let me warn you, the dijon makes it a tad bit spicy, but not spicy spicy, just a little bit spicy.  Good spicy.  But go easy on the Dijon or else it will be spicy spicy.  And if you are looking for some fiber in your life, this is your dish.  Super simple and just the right bit of zest to go on a bright colored plate along side kebabs or whatever else you like to eat on warm summery nights.

 

SNOW PEA SALAD

Recipe adapted from EVERYDAY FOOD, June 2012

INGREDIENTS:
2 teaspoons Dijon mustard
2 tablespoons champagne vinegar
1/4 cup olive oil
1 pound snow peas
salt to taste

DIRECTIONS.:

1. Mix mustard, vinegar, and olive oil together.
2. Shred snow peas.  I used the food processor with the blades out and the shredder side up on the slicer.
3. Mix and put salt.  Serve cold.

Viola!

COST: $2.70       Cost per Serving (4):$0.68