|
|
Article: Goat cheese and potato terrine with beet caviar (Serves 4).(Recipe)
- Article from:
- Art Culinaire
- Article date:
- June 22, 2009
CopyrightCOPYRIGHT 2009 Culinaire, Inc. 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)
|
Rosato, Sangiovese
Castello di Ama
Tuscany, Italy 2006
For the terrine:
2 pounds Laura Chenel goat cheese'
2 ounces goat's milk yogurt
2 ounces creme fraiche
2 shallots peeled and finely chopped
1/2 cup finely chopped chives
1/4 cup heavy cream
4 sheets gelatin
1/2 cup extra virgin olive oil
8 russet potatoes, peeled and sliced 1/4-inch thick lengthwise
Salt and freshly ground black pepper to taste
For the beet caviar
2 large red beets, roasted, peeled and coarsely chopped
Zest of 1 orange
Juice of 1 orange
1 tablespoon red wine vinegar
1/8 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
For the ...
Related newspaper, magazine, and journal articles:
|
|
Article: Award-winning goat cheese worth trip
Post-Tribune (IN);
October 3, 2001 ;
700+ words
... ... PHOTO) If you like good-quality goat cheese and don't mind driving to get it ... in the goat-raising, rather than goat-cheese, business, because her herd of more ... is the Wabash Cannonball, a small, goat-cheese globe coated with vegetable ash and ...
|
|