MelanieC
06-30-2009, 12:47 PM
From the Restuaran'ts menu:
Walnut Fromage
Pan fried farmhouse goats cheese coated with walnuts, sea salt and fresh cracked black pepper served on a bed of fresh lettuce greens with tomatoes tossed in an aged balsamic herb vinaigrette
It's usually made with pistachio's and apparently even better than the walnuts I had with it today. This was lightly pan fried - it didn't taste oily or anything. It wasn't fried per se, but more just warmed through and it probably slightly toasted the walnuts.
This was a super simple salad, but the flavors of the warm cheese and balsamic reduction were incredible. They slightly wilted the lettuce and gave it a sweet, but lightly acidic taste. I will say that the cold lettuce with the warm cheese gave it a very unique taste.
I'm thinking I could find a nut cheese recipe that mimics a soft goat cheese and lightly coat it with pistachio's or walnuts. Possibly once I have a dehydrator, I wonder if you could put it in till the cheese is warmed slightly.
Any ideas on how to get this kind of desired out come for the nut cheese?
I'm assuming that balsamic vinegar is not raw? Or is it? I've only seen apple cider vinegar listed. Could you get a reduction taste of of apple cidar and how? It won't have that nice dark color that balsamic reduction does, but I'd be ok with it being light. Would just slightly warming the balsamic and oil in the dehydrator thicken it up? Any thoughts on this part?
The rest is easy :)
Thanks in advance. I really want to experience this taste again and I bet you could achieve a similiar taste with some thought.
Walnut Fromage
Pan fried farmhouse goats cheese coated with walnuts, sea salt and fresh cracked black pepper served on a bed of fresh lettuce greens with tomatoes tossed in an aged balsamic herb vinaigrette
It's usually made with pistachio's and apparently even better than the walnuts I had with it today. This was lightly pan fried - it didn't taste oily or anything. It wasn't fried per se, but more just warmed through and it probably slightly toasted the walnuts.
This was a super simple salad, but the flavors of the warm cheese and balsamic reduction were incredible. They slightly wilted the lettuce and gave it a sweet, but lightly acidic taste. I will say that the cold lettuce with the warm cheese gave it a very unique taste.
I'm thinking I could find a nut cheese recipe that mimics a soft goat cheese and lightly coat it with pistachio's or walnuts. Possibly once I have a dehydrator, I wonder if you could put it in till the cheese is warmed slightly.
Any ideas on how to get this kind of desired out come for the nut cheese?
I'm assuming that balsamic vinegar is not raw? Or is it? I've only seen apple cider vinegar listed. Could you get a reduction taste of of apple cidar and how? It won't have that nice dark color that balsamic reduction does, but I'd be ok with it being light. Would just slightly warming the balsamic and oil in the dehydrator thicken it up? Any thoughts on this part?
The rest is easy :)
Thanks in advance. I really want to experience this taste again and I bet you could achieve a similiar taste with some thought.