Poached Eggs On Toasted Baguette With Goat Cheese And Black Pepper Vinaigrette Recipes
TOASTED BAGUETTE
Provided by Ina Garten
Time 20m
Yield 20 to 25 toasts
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
- Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.
SLOW-ROASTED GOAT BAGUETTE (CHEVRE ROTI SUR BAGUETTE)
Provided by Food Network
Categories main-dish
Time 12h40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight.
- Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes.
- Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours.
- Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots.
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