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Article: Dinner Tonight: Steelhead and goat cheese linguine.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- April 23, 2003
CopyrightCOPYRIGHT 2003 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Andy Badeker
Taken on its own, goat cheese, even soft, mild fresh goat cheese, can be too much for some folks. But like its pungent relative, blue cheese, it's a handy ingredient, adding acidity and creaminess to all sorts of dishes.
Here the cheese melts into hot pasta, forming a sauce and binder with the spicy sauteed fish. Farmed steelhead is widely available and in my supermarket, at least, often looks better than the farmed salmon next to it. The exact spicing is up to you, as are the added vegetables: A bell pepper was handy.
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Steelhead and goat cheese linguine
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