Wednesday, September 30, 2009

Roasted beets with warm goat cheese

I had some roasted beets in the refrigerator that I picked up at the farmers market over the weekend and wanted to do something easy but delicious with them.

Beets and goat cheese go great together, and these little patties are one of our favorites.
To finish the dish I drizzled with EVOO some coarse sea salt and pepper and Balsamic.

Warm Goat Cheese
about 1 -2 TBS goat cheese per serving
bread crumbs (I used a mixture of regular and Panko) mixed with some Italian herbs and salt and pepper

Form small balls with the goat cheese.
Toss in the bread crumbs to coat.

Heat a little oil in a non-stick pan over medium high heat.
Add the balls and flatten to form patties.
Cook about 5 minutes on a side until golden on the outside and soft on the inside.

I'm back

After a long hiatus, I'm back.

Last night I made a variation on pa amb tomaquet with roasted tomatoes.

Toast bread
Rub with garlic
spread some roasted tomatoes on top
Finish with EVOO and salt and pepper and some fresh Parm.

Tuesday, September 8, 2009

Q & A: Corn

I recieved a call last night from my dad and his friend about how to prepare corn on the grill.

I had made some the other night while visiting and it was a real hit i guess.

I like to put the corn directly on the grill. Husk the corn and drizzle with a little oil and salt and pepper. Cook on a hot grill, turning every few minutes so that it cooks evenly. It should be charred but not burnt to a crisp.

I like to top with honey chili butter. To make, soften a little butter and add some honey to taste. Add some "hots"... you can use any chili sauce or fresh hot pepper, just enough to add a little zip. Season with salt and pepper.