July 17, 2007

Thanks Martha!

I am not a cook. I get overwhelmed with ingredients. I don't think half the things in cookbooks even look cookworthy! Until I bought Great Food Fast, from the kitchens of Martha Stewart Living. I made the Crisp Goat-Cheese Salad and it turned out AWESOME! Its really easy to make (prep time: 30 min) so I thought I'd share the recipe. Plus there were so many other easy and delicious meals included in the book. I highly recommend picking it up.

CRISP GOAT-CHEESE SALAD

Ingredients:
  • 1/2 cup olive oil
  • 3 lg red potatoes (i left these out but either way it works)
  • 1 lg egg
  • coarse salt and fresh ground pepper
  • 1 1/2 cups plain breadcrumbs
  • 1 log fresh goat cheese
  • 1 tbsp white-wine vinegar
  • 1 tbsp grainy or dijon mustard
  • 8 oz mesclun or mixed salad greens
1. Set the oven to broil. Brush a baking sheet with oil or Pam; set aside. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer just until fork-tender, 20 to 25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.

2. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds (*throw the goat cheese into the freezer for a few min so its easier to slice*) and pat each into a disk about 1/2 inch thick. Dip the disk in the egg and then in the breadcrumbs coating evenly. Place on the prepared baking sheet.

3. In a large bowl, whisk together the vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup of the oil, whisking toe emulsify. Set aside.

4. Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.

5. Toss the greens and potatoes in the dressing and top with the Crusted Goat Cheese.

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