Fried Goat Cheese with Mint

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Kathy DiSimone of Glen Cove, NY writes, "This one has been around many times, but each time I read it I still laugh."

John stops by his grandmother's house for a visit. There's a bowl of
peanuts on the coffee table, and John starts snacking on them. When he's
ready to leave, he says, "Thank you for the peanuts, Grandma." Grandma
says, "You're welcome. Ever since I lost my dentures, all I can do is suck the chocolate off of them."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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

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.
Received on Mon Oct 12 08:16:26 2009