Goat Cheese cookbook – a review

June 23, 2009 in cheese, cookbook, recipe, review

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Goat Cheese by Maggie Foard (published by Gibbs Smith in July 1, 2008) is a delightful cookbook that explores a range of ways for using goats milk cheeses.

You may remember that we have our own herd of 18 LaMancha dairy goats and that we milk 7 does on a daily basis (we are up to 2 gallons a day). I blogged on how to make chevre cheese from goats milk some time ago – Making chevre cheese from our home-milked goat milk. Its quite easy and I do it now on a daily basis! Only difference between the chevre I make and what you buy in the store is that ours is extremely fresh (taste just blows you over) and its raw – has not been pasteurized.

torte being milked

With 1 gallon making about $30 worth of cheese (about 30 ounces) we have a lot of cheese! I also make yogurt, Labne (strained yogurt), and buttermilk. We also drink it fresh. All of this is consumed raw so that we can get the full benefit of the special ecology of our goats. We do love them so!

Back to the chevre. In the near future I will be making semi-soft, semi-firm and hard cheeses from the goat milk but for now its chevre. This cookbook could not have come at a better time. Not all of the recipes are for chevre, some are for the other sorts you can buy at better cheese shops (Whole Foods for example).

I tested out a chevre recipe and found it to be simply fantastic and one that I think I could eat several times a week and at any time of day (great for breakfast, lunch or supper).

I highly recommend this book for the experienced cheese type and to those of you who are new to goat cheeses. Foard has an excellent section at the back of the book that goes over the different types of goat cheeses that are made. She does a beautiful job in the introduction to the book giving you a sense for how she came to goat cheese (she kept a goat and then it all spiraled out from there). The many recipes and photos span a great variety of palate pleasing dishes that are sure to hit on some of your own favorites or entice you to make something new!

Table of Contents

  • Introduction
  • Morning Breads and Pancakes
  • Frittatas, Omelettes and Eggs
  • Pizzas and Quesadillas
  • Appetizers and Sandwiches
  • Soups and Salads
  • Main Dishes and Pastas
  • Desserts
  • A Beginners Guide to Goat Cheesesz

I tried out a recipe on Page 86 called “Farmstand Lettuce with Baked Goat Cheese Buttons and Rosemary Walnuts” but had to change a few things.

I can tell from the photo that this would be a fantastically delicious salad. Thing is, we have nut allergies so I had to pass up on those delicious sounding rosemary walnuts.

I also had to improvise a bit with the rest as I realized I had no panko!

I decided to use some unsweetened organic flaked coconut with rosemary and turmeric (to give it a golden color) as a replacement for the panko.

One last change I made was that I pan fried it (in organic coconut oil) instead of baking it as the book suggests. I served it with lettuce from our garden (mustard greens and other mesclun types) as well as coconut oil sauted red bell peppers that were so sweet and a delightful counter-flavor to the tangy goat cheese.

Goat Cheese cookbook: A Review

I will list to recipes here – the one as found in the cookbook and then the one I actually made that you see in the photos here.

“Farmstand Lettuce with Baked Goat Cheese Buttons and Rosemary Walnuts” (Page 86)

Ingredients

  • Several heads of young farmstand lettuce or 1/2 pound baby lettuce mix
  • 8 ounces fresh chevre
  • 2 tablespoons minced herbs, like rosemary, thyme, and oregano
  • 1/2 cup extra virgin olive oil, divided
  • 1 clove garlic, sliced
  • 1/2 cup coarse fresh bread crumbs
  • 2 tablespoons balsamic vinegar or fresh lemon juice
  • 1 – 2 tablespoons Dijon mustard
  • 1/2 teaspoon honey
  • pinch salt
  • Rosemary Walnuts (see below)
  • Fresh Baquettes

Directions

Preheat oven to 350 F. Wash and dry lettuce, set aside. Place chevre and herbs in a small bowl. Poach the garlic in the olive oil (do not let get dark). Drizzle 2 tablespoons of the garlic oil into the chevre and then mix with a fork. Make 4 little chevre patties and dredge them in the crumbs. Cover and put in the freezer for 10-15 minutes.

Pour remaining oil into the bottom of a large salad bowl, add the vinegar or lemon juice, mustard, honey, and salt. Whisk vigorously until emulsified. Toss lettuce in this and put out onto 4 small salad plates.

Bake the cheese buttons for about 7 minutes or until the cheese JUST begins to soften. Remove from the oven and cool slightly. Serve out onto the salad plates, top with the Rosemary Walnuts and add toasted baquettes.

Rosemary Walnuts

Ingredients

  • 1 1/2 cups walnut halves and pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh or dried rosemary, roughly chopped
  • kosher salt

Directions

Preheat oven to 350 F. In a small baking pan, combine walnuts,olive oil and rosemary. Toss and coat. Spread them out in the pan and sprinkle with some salt. Bake 7 – 8 minutes or until fragrant. Do not overbake or burn!

Nika’s Coconut Rosemary Goat Cheese buttons

Ingredients

  • 8 ounces freshly made chevre
  • 1 tablespoon cilantro, minced
  • 1 tablespoon fresh dill, minced
  • 1/2 tablespoon fresh marjoram, minced
  • 1/2 teaspoon celtic sea salt
  • 3 tablespoons organic unsweetened coconut flakes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon dried rosemary
  • 3 tablespoons organic coconut oil

Directions
Mix chevre, minced herbs and salt until distributed. Form into buttons or patties, mix coconut, turmeric and rosemary, at coconut mixture onto the two sides of the cold chevre buttons, put in freezer for 10 – 15 minutes.

Add coconut oil to a medium cast iron pan and allow to melt.

Fry the buttons until golden. Use a heavy metal ad sharp spatula, flip quickly and then remove carefully.

Goat Cheese cookbook: A Review

Serve with eggs or as a salad.

Enjoy!

Goat Cheese cookbook: A Review

Product Details

  • Goat Cheese
  • Hardcover: 144 pages
  • Publisher: Gibbs Smith (July 1, 2008)
  • Language: English
  • ISBN-10: 1423603680
  • ISBN-13: 978-1423603689
  • Product Dimensions: 9.4 x 9.3 x 0.8 inches