Subject: Fried Goat Cheese with Mint
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 10 2000 - 09:36:58 EDT
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F O O D F U N N Y
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Thanks to reader "ksanders" for today's short but cute food funny.
A grasshopper walked into a bar, sat down and ordered a beer. The
bartender looked at him and said, "Hey, did you know that we have a
drink named for you?" The grasshopper replied, "No kidding -- you got
a drink named Norman?"
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T O D A Y ' S R E C I P E
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You have told me that you like the International Sampler menus I
have done in the past, so when I am at a loss for a weekly theme I
frequently turn to this old standby. This is another of those
occasions.
Although the mint is what gives this dish its unmistakable Middle
Eastern flavor, watercress, arugula, or other flavorful fresh greens
may be substituted.
Fried Goat Cheese with Mint - Israel
1 log of goat cheese (12 oz, 300 g), well chilled
Flour for coating
1 egg, well beaten with 1/4 tsp (1 ml) dried thyme
and a grating of fresh nutmeg
Vegetable oil for frying
1 small onion, finely chopped
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) olive oil
Salt and freshly ground pepper to taste
1/2 cup (125 ml) chopped fresh mint leaves
Slice the cheese into 1/2 inch (1 cm) thick rounds. Dredge with
flour, dip into the egg mixture, and dredge with flour again. This
may be done ahead, and the cheese rounds refrigerated until ready to
cook. Heat 1/4 inch (5 mm) of oil in a skillet over high heat until
very hot. Carefully fry the cheese, a few at a time, until golden
brown on both sides. Drain on paper towels. Combine the onion,
vinegar, olive oil, salt, pepper, and mint in a small bowl and toss to
combine. Place a small bed of the mint mixture on each plate and top
with the fried cheese. Serves 4 to 6.
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