Fried Goat Cheese & Beet Salad: Nutmeg Nanny Guest Post
I've got a great guest post for you today from the talented Brandy of Nutmeg Nanny. Since I haven't been able to be in the kitchen as much lately, I've enlisted the help of a few of my fellow blogger friends, who've graciously offered to guest post on Sprinkled With Flour, and help "fill in the gaps" so to speak.
I certainly don't want to leave you hanging when I could be sharing some of the delicious recipes from these friends. So read on below and meet Brandy!
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Howdy Sprinkled with Flour readers! I’m Brandy from the blog
Nutmeg Nanny. Today I’m bringing you a
tasty salad that is perfect for spring and summer.
I have always had a special place in my heart for pickled beets.
I grew up eating them and even requested them with dinner as a kid. Most of my
friends would freak out at the thought of eating a beet but I was so on board
with the idea. Especially when they are perfectly pickled and harvested from
your own garden. You cannot go wrong.
It wasn’t till I was in my 20’s that I finally tried goat
cheese. I feel head over heels in love. I was a little annoyed with myself for
waiting so long to finally bite the bullet and give it a try. Now I will put it
on just about anything. I have even been known to spread it on crackers and
call it lunch. To each his {or I guess in my case, her} own….right?
So naturally beets and goat cheese are a perfect pair. The
tanginess from the pickled beets and the creaminess from the goat cheese just
work together in a way that can only be described as amazing. Who knew one
person could be so in love with a vegetable and cheese?
For this salad I like to do a quick pickle on my beets and
pan fry the goat cheese so it’s crispy and super creamy. If you don’t feel like
going through the whole process of pickling your own beets {which I swear is
easy!} you can always buy them at the store. Fresh pickled beets are normally
found in the produce section in the case near all the pre-chopped vegetables
and fruits. Oh and a small fun tip. Freeze your goat cheese for about 30
minutes so it’s firm and slice it with plain dental floss. It will make perfect
little rounds that are ideal for frying!
Fried goat cheese and beet salad
Yield 2 servings
For pickled beets:
2 regular sized fresh red beets
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
2 teaspoons olive oil
1/4 teaspoon dry mustard powder
For fried goat cheese:
16 ounce log fresh goat cheese
1 cup panko bread crumbs
2 teaspoons Italian blend seasoning
Salt and pepper, to taste
2 large eggs, beaten
1/2 cup all purpose flour
Olive oil
For salad:
8 cups mixed baby greens
Balsamic vinegar
Extra virgin olive oil
1/2 cup walnuts, toasted
For beets:
Cut off beet tops and slice beets into four equal
pieces. Add to small pot and cover with
water. Boil for about 30 minutes until soft. You do not want them falling
apart, just fork tender.
Rinse and immediately cool down by running cold water over
the beets. Using your hands simply rub the peel of the beet off. It should come
off very easily at this point.
Chop beets into bite size pieces or slices.
In a medium sized bowl whisk together apple cider vinegar,
brown sugar, olive oil and dry mustard powder. Add in cut beets, toss and let
sit for at least 30 minutes at room temperature.
For fried goat cheese:
Freeze your goat cheese for about 30 minutes until it’s
solid but not totally frozen.
While your cheese is hardening mix together panko bread crumbs,
Italian seasoning, salt and pepper, set aside. Set up a breading line in the
following order: flour, egg, bread crumbs, parchment/wax paper covered large
wooden cutting board.
Remove cheese from freezer and slice into 1/2 inch rounds by
using plain dental floss or a knife. If using a knife make sure to wipe it off
after each cut to stop it from crumbling.
If any of your pieces fall apart just pat it together and
try to keep a somewhat round shape. It does not have to be perfect.
Take goat cheese rounds and dip in flour, then egg and then
goat in panko/herb mixture. Lay onto lined cutting board. Continue until all
slices have been coated.
If your cheese is really soft pop it into the freezer for
about 5 minutes to chill.
Take a large high-sided skillet, cover the bottom with olive
oil and add to range over medium-high heat. Once oil is hot, fry goat cheese
rounds until crispy on both sides.
Gently remove fried goat cheese from the skillet onto a
paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm.
For salad:
Lay out four salad bowls and add 2 cups mixed green per
bowl. Top with equal amounts pickled
beets and walnuts. Drizzle with a little balsamic vinegar and olive oil. Top
each salad with an equal amount of goat cheese rounds. You should get enough
for at least 2 – 3 rounds per salad.
Ravioli with Creamy Poppy Seed Sauce
Well, I asked everyone on Facebook what my next post should be - sweet or savory - and you all surprised me with a savory dish request.
Sorry my sweet-toothed friends, the savory fans won out this time...but never fear...I'll have a sinfully sweet treat ready for you soon!
I've been meaning to share this dish with you all for a while, it's so good and it gets extra points for being really quick and easy. Perfect for busy weeknights, but just as good to please company.
Who doesn't love a good pasta dish? Throw in a creamy sauce made just a tad more special with poppy seeds and a touch of fresh parmesan, and you're golden. I also used a squash filled ravioli that I picked up at Wold Market - LOVE that place! Let's get started shall we?
Ravioli with Creamy Poppy Seed Sauce
Yield: 4 Servings Printable Recipe
2 tbsp unsalted butter
1 1/2 cup heavy cream or half & half (I was being good and used half & half)
freshly ground black pepper
3-4 tbsp poppy seeds
salt, to taste
1/3 cup freshly grated parmesan cheese
12 oz cooked ravioli
Melt the butter over medium heat in a large saucepan. Whisk in the cream and stir over medium heat until hot but not bubbly. Add the cooked ravioli and season with freshly ground black pepper. Simmer gently until the sauce has thickened. Stir in the poppy seeds, add salt to taste if desired, and serve with freshly grated parmesan cheese.
Enjoy!
Amber
Chicken Mango Tacos - Culinary Covers
Just a couple more weeks and summer will officially be here.Well okay, I believe "officially" it's starts in June...but I always see Memorial Day weekend as the kickoff to the summer festivities.
Don't you?
Pull out your bbq grill, sharpen your knives (for all that fresh fruit and veggie chopping of course!) and get ready to enjoy to a summer full of delicious recipes perfect for summer entertaining.
I've got a great one to start out with today - Chicken-Mango Tacos. These tacos are super easy to whip up, taste great, and they're full of good for you vitamins from the fresh mango and avocado.
I shared these tacos in my contributing post to Culinary Covers today, so why don't you head on over there and grab the recipe. Stop and say hi while you're at it!
Don't you?
Pull out your bbq grill, sharpen your knives (for all that fresh fruit and veggie chopping of course!) and get ready to enjoy to a summer full of delicious recipes perfect for summer entertaining.
I've got a great one to start out with today - Chicken-Mango Tacos. These tacos are super easy to whip up, taste great, and they're full of good for you vitamins from the fresh mango and avocado.
I shared these tacos in my contributing post to Culinary Covers today, so why don't you head on over there and grab the recipe. Stop and say hi while you're at it!
Enjoy!
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