Saturday, October 10, 2009
Tuesday, October 6, 2009
Who would have guessed that I would ever say goat cheese?! It's true, the soft, rich, deeply creamy, slightly tangyness of it has won me over. I had tried it in the past and remember enjoying it but for some reason had stopped buying it. Well, it's back on the shopping list again because after I paired it with sauteed spinach, fish, and my garlic, onion balsamic reduction I am again hooked. The flavors and textures together were like a symphony! Salty, sweet, creamy, tangy, and so rich. What a wonderful complexity it added to my meal. Perhaps I'll start swapping out my crumbly blue in salads for goat cheese now and try adding it to my roasted butternut squash! Back to the drawing board but a quick recipe for the back pocket...
Sauteed Spinach with Balsamic and Goat Cheese
2 handfuls of fresh spinach
1 T olive oil
1/4 of an onion, julienned
3 cloves of garlic sliced very thin
1 ounce of goat cheese
1/4 cup balsamic vinegar
salt and pepper to taste
Sautee garlic and onion in oil on medium until golden and soft.
Pour in 1/4 cup balsamic and let reduce to half.
Once reduced, add spinach and season with s and p and sautee just until wilted.
Remove from heat, plate, and crumble goat cheese all over.
Delicious as is or perfect as a bed for chicken, fish, etc.