Herbed goat cheese and spicy, salty chorizo on bread needs little introduction, but you may be wondering about the honey. While it may seem odd, the sweetness of the honey brings this toast together in a very fortunate way: sweet, spicy, savory, and addictive.
This has to be the prettiest spring salad ever! The delicate peppery taste of the pea shoots alongside the crispy, smoky pancetta, sweet peas, and creamy goat cheese is divine—or try using watercress instead. The dressing, lightly scented with orange, is my favorite with this salad, but if you are fonder of a lemon dressing, then simply replace the orange with a lemon. I recommend doubling up the dressing recipe, as it will last for up to two weeks in the fridge.
In the summer you can use fresh cherries, pitted, instead of dried ones.
Piquillo peppers, descendants of Peru’s chile de arbol, require a long, hot, dry growing season, which fits Sonoma’s Dry Creek Valley to a T. Gardeners and farmers get their piquillo pepper seeds from the Chile Pepper Institute at New Mexico State University or online from Peppermania. Piquillos are not edible raw; instead, they’re smoke-roasted over wood and then packed in brine in jars or cans. If you grow piquillos, simply smoke-roast them until they’re done. Banana peppers are a good substitute for the piquillo peppers, too.
The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. When shopping, choose dense mushrooms with a cupped shape. Blue cheese can be substituted for the goat cheese. This recipe can be easily halved.
Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah.
“The System of Doctor Tarr and Professor Fether” Goat Cheese Pumpkin Pie
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
We have several farmhouse goat-cheesemakers in Ireland. We use Ardsallagh goat cheese, St. Tola from Inagh in County Clare is also heaven, as is Gortnamona from Cooleeney farm in County Tipperary and Corleggy from County Cavan.