Kathy Maister's Start Cooking

Fried Goat Cheese Salad

print recipe card posted in Soups, Salads, Sides and Sauces by Kathy Maister
Difficulty:

Sometimes, when you are eating a salad, you just need to throw caution to the wind and add a bit of Fried Goat Cheese to make it a real splurge!

Chevre (which is French for goat’s cheese) is made either from all goat’s milk or a combination of goat’s and cow’s milk. Brands of goat cheese differ by their taste and texture. Some are more tart than others, and the texture can go from moist and creamy to dry and semi-firm. The shape can vary as well. You can buy it in a cylinder, pyramid, cone or disk shape. For today’s recipe, buy the cylinder.

Step one is to cut the cheese into even disks. I am going to cut this 4-ounce cylinder into six disks. Amazingly enough, dental floss works much better than a knife to cut this cheese.

Rip off a piece of floss about 12 inches long.

Slide the dental floss under the cylinder at the half way point.

Criss-cross the strand of floss over the cheese.

Now gently pull the two sides together.

You get a perfect slice every time!

To make cutting it with a knife a bit easier, you could freeze the cylinder of goat cheese for about 15 minutes.

Once the cheese is evenly sliced, it needs to get breaded. (You may recall this process was done in my Chicken Cutlet video as well as my posts on Eggplant Parmesan and Fish Fingers.)

Set out three dishes; one for the flour, one for the egg and one for the bread crumbs.

Add about 1 Tablespoon of water to the egg and – with a fork or a mini whisk – blend together the egg and water.

Dredge the cheese disk in the flour first, being sure to shake off any excess flour.

Now, dunk it in the egg and water mixture.

Then roll the cheese disk in the bread crumbs so that it is totally encased in the breading.

Perfect!

These will take about 4 minutes in total to fry, so get your salad prepared first.

I’m making my salad with some salad greens, cherry tomatoes, and some oil and vinegar dressing. You can use any washed greens you like for this salad.

Preheat a fry pan on medium-high heat. (I’m only making six rounds so I’m using a small frying pan. If you are making this full recipe you will need a 9 inch pan to fit all of the cheese disks in comfortably.)

Let the oil heat up until is looks shimmery and then add the cheese rounds – carefully!

Fry them for about 2 minutes or until they are golden brown. Then gently turn them over either with a pair of tongs or a spatula. Be careful not to burst the breading or the cheese may well ooze out!

Once browned on both sides, place the fried goat cheese on a plate lined with a paper towel so that the excess oil can drain off.

Now top your beautiful salad with the fried goat cheese.

Enjoy!

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Sweet and Sour Cabbage

print recipe card posted in Soups, Salads, Sides and Sauces by Kathy Maister
Difficulty:

Sweet and Sour Cabbage goes extremely well with Pork Roast, Leg of Lamb, Ham or Roasted Chicken. You can eat it either hot or cold.

Pick up a small head of red cabbage at the grocery store. There are scales in the produce section of most grocery stores for weighing vegetables. This recipe calls for one pound of shredded cabbage. Also get 1 large onion, and a green Granny Smith apple.

You may already have raisins, (brown or white) sugar, caraway seeds, and red wine vinegar in your food cupboard. If not, then pick those ingredients up at the grocery store as well.

Shredding, Slicing and Chopping

The head of cabbage needs to get shredded. If you have never done this before, have a quick look at my post on How to Cut Cabbage.

Slice the onion by cutting it in half, and removing the skin. Then begin slicing from the top to the root end.

Chop the apple by first peeling off the skin then make four cut around the core of the apple. Chop the apple. (My Apple Crisp video shows several ways to peel and core apples.)

Measure out the red wine vinegar, water, caraway seeds, sugar (white or brown) and raisins.

In a large Dutch oven or stainless steel pot, add the vinegar water, caraway seeds, and sugar.

On Medium heat cook these ingredients until the liquid is hot and the sugar is melted.

Add the cabbage, onion, apple and raisins to the pot.

Mix everything together.

Cover the pot. Turn the heat down to simmer. Simmer for 30-40 minutes.

Stir the cabbage. If there is still liquid on the bottom…

…turn the temperature up to high heat and boil the liquid off until the cabbage is dry. That should only take about one minute.

Season the cabbage with salt and freshly ground pepper to your taste, and enjoy!

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How to Cut Cabbage

posted in Soups, Salads, Sides and Sauces, Vegetables and Beans by Kathy Maister

Cabbage is a very versatile vegetable. It can be cooked or eaten raw in salads. It can be added to soups, stews or stir-fry’s. You can sauté it – which means to cook it in fry pan with a small amount of oil or butter. Or you can braise it – which means to cook it in a small amount of liquid on the stove top or in the oven. But first, you have to figure out how to cut it!

The photo below shows four of the more common varieties found here in the USA.

The Napa cabbage on the far left is also sometimes known as Chinese cabbage although, technically speaking, Chinese cabbage does have a longer, more cylindrical shape than the Napa cabbage. This cabbage looks somewhat like a head of a Romaine lettuce, with really tightly packed leaves. The two cabbages in the middle are green cabbage (on the top) and Savoy cabbage on the bottom. And finally, on the far right is a red cabbage.

Before cutting cabbage, a few words of caution:

Use a stainless steel knife:
The chemicals naturally occurring in the cabbage will react with metal other than stainless steel, and turn both the knife and the cabbage black.

Stabilize your cutting board:
It can be very dangerous if your cutting board slides around the counter while you are trying to slice something. To stop a slippery board, wet a paper towel and squeeze out the excess moisture. Spread the paper towel out on the countertop and lay your cutting board on top of it.

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This will stabilize the cutting board.

****

To cut the Napa (Chinese cabbage), cut the bottom off and then just peel away the cabbage leaves or leave it whole and slice it into shreds.

The Green, Savoy and red cabbage are a different story. When you cut these round, heavy, firm, dense heads of cabbage, you will discover a very thick core that needs to be removed.

First remove any brown or wilted leaves on the very outside of the cabbage.

Then cut the cabbage in half, right through the stem.

This thick stem needs to get removed.

Cut the “half” in half again.

This is now 1/4 of the head of cabbage.

Place the flat side of the cabbage down and cut the core out.

Once the core removed, throw it out. It is too tough and fibrous to eat.

To shred cabbage, place the flat side of the cabbage down on the board and start making long, thin, slices into the cabbage. Be sure to keep your fingers bent when you are doing any slicing.

The core of the Savoy (shown below) and that of the green cabbage is removed the same way I demonstrated with the red cabbage.

Slicing any of the cabbages is much easier if the cabbage is crisp and cold from the refrigerator.

Green cabbage is the base for many coleslaw recipes. It is available pre-shredded at the grocery store. I used the pre-shredded for my Ramen Noodle Crunchy Coleslaw.

Sweet and Sour Cabbage (shown below) is a great side dish to serve with Roasted Pork, Leg of Lamb or Glazed ham.

Cabbage Soup (shown below) is thick, hearty, full of flavor, and perfect for the beginner cook.

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Cheers!

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