Walnut Crusted Goat's Cheese
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Walnut Crusted Goat's Cheese
  Cheese    Walnuts  
Last updated 6/12/2012 12:58:56 AM. Recipe ID 21802. Report a problem with this recipe.
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      Title: Walnut crusted goat's cheese
 Categories: E.
      Yield: 4 Servings
      1 c  Roasted walnuts
    1/4 c  Bread crumbs
      1 lb Goat's cheese
      4 tb Minced shallots
      2 ts Minced garlic plus 1
      2 tb Chopped chives
           Seasoned flour
           Egg wash, (1 egg mixed with
      1 ts Water)
    1/4 c  Plus 1 tablespoon olive oil
      4 oz Chorizo sausage, finely
    1/2 c  Minced onions
      1 c  Blanched split peas
    1/2 c  Peeled, seeded and chopped
      2 c  Veal reduction
      2 ts Chopped fresh thyme
      1 ts Finely chopped parsley
  In a small food processor, pulse the walnuts until finely chopped.
  Remove from the processor and turn into a mixing bowl.  Stir the
  bread crumbs into the walnut mixture and season the mixture with
  Essence. In another mixing bowl, combine the Goat's cheese, 2
  tablespoons shallots, 2 teaspoons garlic and chives together.  Mix
  thoroughly. Season the mixture with salt and pepper.  Form the
  mixture into 2-ounce cakes, about 1 1/2 inches thick. Dredge the
  cakes in the seasoned flour. Dip each cake in the egg wash, letting
  the excess drip off. Dredge each cake in the walnut crust, coating
  each side completely.  In a saute pan, heat 1 tablespoon of the olive
  oil. Add the chorizo and render for about 2 minutes.  When the oil is
  hot, add the onions and saute for 1 minute.  Stir in the remaining
  shallots, garlic and the split peas.  Sauté for 1 minute. Season with
  salt and pepper. Stir in the tomatoes and veal stock. Bring the
  liquid to a boil and reduce to a simmer.  Simmer the mixture for 6 to
  8 minutes or until the peas are tender.  Reseason if necessary. Stir
  in the thyme and parsley, right at the end.  In a large saute pan,
  heat the remaining olive oil. When the oil is hot, but not smoking,
  pan-fry the cakes for about 2 minutes on each side, or until the
  cakes are crispy. Remove the cakes from the oil and drain on
  paper-lined plate.  Season the cakes with Essence. Spoon the sauce in
  the center of each plate.  Place two cakes in the center of the
  sauce. Garnish with parsley.
  Yield: 4 appetizer servings

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Recipe ID 21802 (Apr 03, 2005)

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