French Goat's Cheese Salad
Part 1 of 3 for FRENCH BISTRO WEEK!!
From time to time, I like to dedicate a week of recipes to a theme. And this week, it’s French Bistro Week!!
So today’s Goat’s Cheese Salad is part of a classic 3 course French bistro menu. I’m particularly excited about the main dish I’ll be sharing on Wednesday. It’s one of the greatest, most iconic French dishes of all time!
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This Warm Goat's Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it stars goat's cheese medallions that are golden on the outside and oozing on the inside, sitting on a bed of lettuce and tomato littered with bacon, walnuts and pine nuts, drizzled with balsamic dressing.
One of the most delicious salads France has on offer, right here for you!
PRINT RECIPE:
Day 28 Boursin Garlic and Herbs Cheese A Day Challenge
Boursin Garlic and Herbs is a delicious blend of delicate garlic, fragrant parsley, and mild chives artfully folded into authentic Gournay Cheese and wrapped in our signature foil.
Slightly crumbly, but mostly creamy—Boursin Garlic & Fine Herbs Cheese spreads easily onto your favourite cracker, pairs perfectly with most wines, and complements almost any recipe.
Help fund the next cheese making video by pledging your support at Patreon; or becoming a member of the channel;
Please help contribute to translations and subtitles for this video:
Gavin's cheese shop;
Gavin's Amazon cheese shop;
Curd Nerd Academy Beginners Course;
Merch;
To purchase a curd harp;
Check out my other cheese tutorials;
Curd Nerd Newsletter;
My First cheese-making eBook, Keep Calm and Make Cheese
My Second cheese-making book, Keep Calm and Make More Cheese
My Little Green Cheese Podcast, visit
Facebook;
or
Garlic-Herb Cheese Spread | Quick, Easy & Budget-Friendly
Watch blogger Jeffrey Eisner of Pressure Luck Cooking show you how to make a quick and easy creamy herbed cheese spread.
Cheese and Garlic Crack Bread (Pull Apart Bread)
Basically a cheesy garlic bread, but so much more fun AND delicious!
Homemade Boursin with Herbs and Garlic
My version of Boursin with Herbs and Garlic. I love the way it tasted and the texture was spot on and comparable to the real deal.
Help fund the next cheese video by pledging your support at Patreon; or becoming a member of the channel;
Please help contribute to translations and subtitles for this video:
Gavin's cheese shop;
Gavin's Amazon cheese shop;
Curd Nerd Academy Beginners Course;
Merch;
To purchase a curd harp;
Check out my other cheese tutorials;
Curd Nerd Newsletter;
My First cheese-making eBook, Keep Calm and Make Cheese
My Second cheese-making book, Keep Calm and Make More Cheese
My Little Green Cheese Podcast, visit
Facebook;
or
Cheesy Garlic Herb Bread
A quick and easy recipe for bread lovers out there! This cheesy herb garlic bread is super fluffy and flavorful. You can enjoy it the same day you make it because it doesn't require sitting overnight. It's also super customizable and you can add any herbs, spices and cheeses you like. Let me know if you decide to make this and if there are any other recipes you'd like to see. Please like and subscribe if you enjoy my videos ???? Also, remember to follow me @modest.eats on IG if you'd like more updates.
Ingredients:
- 5 & 1/4 cups unbleached bread flour, also set aside ~1/2 cup bread flour
-2 tsp. salt
-5 tbsp. sugar
-1 cup buttermilk (lukewarm)
-1 & 1/2 tbsp. instant yeast
-1 cup water (lukewarm)
-1/2 cup butter (melted)
-1/4 cup chives and parsley
-2 cups cheddar (your choice)
-5-7 cloves garlic
-1/2 tsp. smoked paprika
-1/2 tsp. garlic powder
-oil
Recipe:
1. In a large mixing bowl, add flour, salt and sugar. (Leave aside 1/2 cup of flour as needed)
2. In a second bowl, add lukewarm water, lukewarm buttermilk and instant yeast. Whisk the yeast until it is completely dissolved. Add these wet ingredients along with the melted butter to the dry ingredients.
3. Start to mix both the dry and wet ingredients together. (Can do this by hand or use a mixer with a dough hook). Let the dough rest for a few minutes then continue to mix. Add more flour/water to the mixture if it is too wet/dry. Mix until the dough is smooth but isn't super sticky.
4. Transfer dough to a lightly floured surface and begin to knead the dough for a few minutes. Start to form the dough into a ball and place into a lightly oiled bowl (make sure you have a big bowl because dough will double/triple in size). Cover this bowl with plastic wrap and let sit at room temperature for ~75 minutes.
5. Take dough out of bowl and divide it into two equal pieces. Dust the dough with flour and then with a rolling pin start to shape the dough into a rectangle that is around 10x16 inches.
6. Start to spread butter on the surface of dough and then sprinkle on smoked paprika and garlic powder. Add cheddar, garlic, parsley and chives evenly on top.
7. Grease a loaf pan and then start to roll the dough up from the short end, it should look like a log.
8. Once the dough is in a log form cut down the center (lengthwise). The cut surfaces should be facing up. Pinch each end of the the pieces together. Start to place the right piece over the left piece until you get to the end and then once again pinch the pieces together.
(Repeat this for a second loaf)
9. Place the intertwined dough piece into the loaf pan and cover with plastic wrap. Let it sit until it rises another inch.
10. Preheat the oven to 350F and bake for ~45mins. If its not cooked but browning too quickly add tinfoil on top halfway through.
11. Remove bread from oven, let it cool for a few minutes before loosening the sides with a knife. Place bread on a cooling rack and let sit for ~30mins. Slice and enjoy!!