Another nice use for our goat cheese log, which I opened yesterday. This recipe appeared in the Contra Costa Times several years ago, in an article on great, fresh, local food in places other than California – in this case, Ohio.
Obviously, this is a summer dinner, and it’s finally doing summer here – still tomato season, which is the relevant part.
Three elements to this dinner: Tomatoes, sliced. Goat cheese, made into patties (these are perhaps 1 1/2 ox each), dipped in flour, then in beaten egg, and finally in a crust mix of toasted Arborio rice and thyme leaves Cuised till they are the texture of coarse corn meal. These are chilled for a half hour or more, and then cooked 3-4 minutes on a side over medium heat in 2T olive oil.
Finally, a mix of 1/2 cup each of celery leaves from the center of the stalk, and torn basil (for two people). A bit of balsamic vinegar and olive oil are strewn over the top. (I don’t like that subject/verb agreement, but really don’t want a singular verb there, so have to live with it!) We found the celery leaf/basil mix to be especially enticing. Again, not impressed by the heirloom tomatoes, which are the yellow and purpley ones in this meal. To hedge my bets, when I bought these tomatoes, I also bought some Miyashita Farms Odorikos, and those – the red ones – were superb. Going to check out the Dirty Girl early girls tomorrow at the Derby Street market again and see if they’re still good. Crossing my fingers 🙂
The picture is before adding the vinegar and oil, or the cheese patties. I think it’s actually prettiest at this point!
We had two leftover wines with this meal – confirming our impression that we should not buy the Cotes do Ventoux wine from last night again, and should stick to our Chateau Saint-Saveur.