Goat Cheese From the Very Beginning 1/4 cup chopped roasted almonds1/4 cup toasted bread crumbs2-3 tbsp extra virgin olive oil4 oz goat cheese logs (cut into 6 rounds)1 tbsp red wine vinegar1 shallot (minced)1/8 tsp salt1/4 tsp cracked black pepper1/3 cup...
Tomato and Peach Salad with Feta and White Balsamic 1.5 lbs pounds ripe peaches, sliced1.5 lbs pounds tomatoes, ideally heirlooms, cut into 3/4-inch wedges In a large bowl, combine the peaches, tomatoes, cherry tomatoes, sugar, and salt. Set aside 5 minutes.Add...
Prosciutto-Wrapped Asparagus with Meyer Lemon Aïoli 16 asparagus spears, trimmed2 Meyer lemons1/3 cup mayonnaise1 clove garlic, pressed through a garlic press or mincedSalt and white pepper to taste6 thin slices prosciutto (about 3 ounces), each cut crosswise...
Baked Chèvre with Citrus Breadcrumbs 1 cup pankoZest of 1 lemonZest of 1 orange1/2 cup plus 1 tablespoon olive oil, divided12 ounces chèvre (spreadable goat cheese, ideally in a log shape)6 cups loosely packed mixed salad greens Vinaigrette dressing In a small,...
Tatjana’s Croatian Cheese Sticks 3 cups all-purpose flour, plus more for the work surface3 tablespoons baking powder1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces8 ounces Danish fontina cheese, coarsely shredded (about 3 ¹⁄³ cups)3 large eggs1...