Homemade: Goat Cheese Creations
I’ll be the first to admit that I’m the kind of person who can go a little overboard with a love of a certain food. There was a time in my life where my day just had to include a Chick-fil-A Sandwich, and lately I’ve revealed the extent to which sugary kids cereals hold my breakfasts hostage. Usually I’m able to ride out these intense cravings for whatever edible oddity crosses my plate within a week or so, but in this case, I may need to push the schedule to two weeks. Such, I guess you could say, is the power of cheese.
Goat cheese – more specifically – or Chevre if you’re so internationally inclined. Now, I’m no stranger to cheese or even goat cheese for that matter, but lately I’ve developed a real taste for Silver Goat Crumbled Goat Cheese. While I could probably down an entire four once container with nothing more than a baguette and maybe a few fresh berries, I’ve let the tangy, slightly sweet and grassy cheese dominate my recipe developing over the last week.
What I love about goat cheese is its versatility and how it integrates equally well into so many dishes both sweet and savory. Likewise, it seems to have a distinct flavor in both its cooked and uncooked state, turning into a creamy, but tart, thickner when cooked into grains. And what says grains better than that all-American favorite oatmeal? Normally I’ll settle with making a morning bowl with some milk with a dab of butter thrown in, but the other night I figured a little experimenting was in order. Always on the lookout for new savory oatmeal creations, I cooked up some oats on the stove, then added dried figs and balsamic vinegar.
After the oatmeal was cooked, I fried up an egg on the side and topped the oatmeal with the egg and crumbled cheese. Definitely a great combination in flavors and textures, and the kind of oatmeal combination that pushes the boundaries of “orthodox” approaches to the smiling Quaker guy.
Of course, no discussion of cheese can be complete without mentioning pizza. Goat cheese pairs exceptionally well with any kind of fresh fruit, and all it took was the addition of balsamic vinegar for these strawberries and a few leaves of basil to form the perfect base of my Strawberry and Goat Cheese Pizza.
Ok, so you’ve heard about my cheese kick. Anyone else had a recent craving for cheese, and developed any favorite recipes for eating it?