Thyme Scented Goat Cheese With Prosciutto And Shallots Recipes

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SESAME-THYME CRUSTED GOAT CHEESE WITH ARUGULA SALAD WITH WARM SHIITAKE-TOMATO VINAIGRETTE



Sesame-Thyme Crusted Goat Cheese with Arugula Salad with Warm Shiitake-Tomato Vinaigrette image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/2 cup sesame seeds
1 tablespoon fresh thyme, minced, save some sprigs for garnish
1 teaspoon coarse cracked black pepper
1 log goat cheese, cut into 1/2-inch slices
1 pound arugula, prepped
2 tablespoons pommery mustard (whole grain)
3 tablespoons red wine vinegar
2/3 cup extra virgin olive oil
2 shallots, minced
2 cups sliced shiitake mushrooms
1 cup ripe tomatoes (yellow and red),1/2-inch dice
1 crusty loaf sour dough bread, cut into 1-inch slices
1 head garlic
Salt and black pepper, to taste
Olive oil, to cook

Steps:

  • On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.

GOAT CHEESE SOUFFLé WITH THYME



Goat Cheese Soufflé with Thyme image

Provided by Deborah Madison

Categories     Cheese     Egg     Onion     Side     Bake     Vegetarian     Goat Cheese     Parmesan     Thyme     Party     Potluck     Butter     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

Butter, plus 2 tablespoons freshly grated Parmesan, for the dish
1 1/4 cups milk or cream
Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices
3 tablespoons butter
3 tablespoons flour
Salt and freshly milled pepper
Pinch cayenne
4 egg yolks
1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese
6 egg whites
Several plump thyme sprigs, leaves only

Steps:

  • Preheat the oven to 400° F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.
  • Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth.
  • Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375° F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

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