How to Make Goat Cheese & Garlic Mashed Potatoes | Traeger Staples
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Dennis The Prescott upgrades the classic side dish with the addition of goat cheese, wood-fired garlic and a hint of lemon. The result is a big bowl of creamy, flavor-packed awesomeness that will have everyone fighting over seconds.
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Grilled vegetables, roasted garlic and goat cheese sandwich - Day 22 of 28 #FebBBQ2023
Today’s grilled sandwich consisted of grilled sourdough bread, red onion, eggplant, zucchini, mushrooms and red peppers. I topped the sandwich with roasted garlic, goat cheese and Sriracha hot sauce. This sandwich was absolutely amazing in my humble opinion.
About the challenge: I’m cooking at least one item on the BBQ every day for 28 days straight during the cold Canadian month of February. I’ll share a video of what I’ve cooked on the same day, each day. Snow and cold weather won’t stop me! ???? Check back every day!
Make sure to follow, comment and tell all your friends and family about our adventure.
Use #FebBBQ2023 if you want to show us your winter BBQ creations.
Note: During the 28 day challenge I’ll only be sharing the name of what I’m preparing along with a few small details. If you have questions about ingredients or techniques, please ask me in the comments.
Start your grills!
#barbecue #broilking #grilling #veggiesandwich #vegetablesandwich #grilledsandwich #vegetarian #shorts
In collaboration with @broil_king
How To: Make Marinated Goat Cheese With EVOO | We Olive's Kitchen
Marinated cheese is incredibly easy to make and endlessly adaptable with different flavor combinations and olive oils. You can serve marinated cheese with toasted baguette, cracker and veggies as an appetizer or add it to your favorite sandwich, salad or pizza. And the leftover oil? It’s fantastically flavorful and can be drizzled on soups, used to sauté and whisked into salad dressing.
You’ve probably seen some variation of marinated cheese at the grocery store. It’s typically a soft, fresh cheese like mozzarella, goat cheese or feta, drenched in olive oil, herbs and spices and it is quite tasty. It’s delicious spread on crackers and bread, with crisp, fresh veggies or as a salad or sandwich topper. We’ve even put it on pizza and flatbread and have been known to spoon it directly into our mouths.
And as is usually the case, the homemade stuff is even better than what you’ll find at the market. With that in mind, we’ve put together a simple, step-by-step guide to teach you how to make marinated cheese at home.
1. Choose Your Cheese.
You really want a softer, fresh cheese that will benefit from adding flavorings. Aged, harder cheeses do not work well for this nor do really pungent, robust cheeses. We recommend sticking with a log of fresh goat cheese, a block of good quality feta or fresh mozzarella of any size or shape.
2. Pick Your Flavor Profile and Your Olive Oil
You can really get creative with flavors here. You may have some rarely used spices or an abundance of leftover fresh herbs you want to use up. Think about seeds like mustard, cumin, coriander and fennel. Spicy elements like chile flakes and peppercorns. Or more exotic flavors like lavender, star anise or cardamom pods. Any fresh or dried herbs work nicely as well. Consider adding garlic cloves or citrus peel for even more complexity.
When selecting the olive oil, you may want to go with a robust, peppery extra virgin olive oil and add lots of fresh herbs and some lemon peel. Or you can try a flavored olive oil like our Fresh Garlic or Meyer Lemon…or both! You’ll need enough olive oil to completely cover your cheese, usually a cup or two.
3. Choose the marinating method: quick or slow.
Quick Marinade
If you want to eat the cheese as soon as possible, you’ll want to go with the quick method that involves using heat to release all the flavor from your aromatics. Place everything in a small pot and pour olive oil over top. Note: If you’re using fresh herbs that are delicate like basil, chive and cilantro, add these after you’ve heated the oil. Dried herbs and heartier herbs like rosemary, thyme and oregano can be heated with olive oil. Again, you’ll need enough to cover your chosen cheese, so at least a cup or more. Warm the pot over very low heat for 15 to 20 minutes, until you can really smell all of the aromatics and spices you’ve added.
Slice the cheese into rounds or pieces so that more surface area soaks in the oil’s flavor and place them in a container you can seal. We like mason jars but any container with a lid will do. Let the oil cool for a bit before you pour it over the cheese so it doesn’t melt. Pour the oil over the cheese and top with any fresh herbs, if using.
Slow Marinade
If you have the time and want to skip the heating step, you can simply put your cheese, sliced into rounds or pieces in a container and scatter the aromatics and spices over it. Pour the olive oil on top, cover it and refrigerate it for at least 12 hours to allow the flavors to develop.
4. Wait…or don’t.
If you’ve chosen the quick method, you can serve the cheese right away or let it sit in the fridge to develop even more flavor. If you’ve been storing the cheese in the refrigerator, let it come to room temperature before serving so that the flavors will be more pronounced. Keep any leftovers in the oil in the refrigerator for up to five days.
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Easy Roasted Vegetables With Garlic Herb Goat Cheese
#ytshorts #food #recipes
Seasoned broccoli, cauliflower, and carrots are roasted until caramelized in the oven and topped with store-bought garlic herb goat cheese. The residual heat from the vegetables melts the goat cheese creating a creamy irresistible flavor. The peppery arugula and sweet acidic balsamic vinegar add the perfect balance to this new weeknight favorite! Full recipe below!
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Roasted Vegetables With Arugula and Garlic Herb Goat Cheese
Ingredients:
1 medium broccoli, sliced into small florets
1 medium cauliflower, sliced into small florets
3-4 large carrots peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
Olive oil
½ c arugula, washed and dried
½ pkgs of garlic herb goat cheese (like Boars Head)
Salt
Pepper
Balsamic vinegar
Directions:
1. Preheat the oven to 425 degrees
2. Place prepared broccoli, cauliflower, and carrots on a large rimmed sheet pan.
3. Drizzle the vegetables with olive oil, and season with salt and pepper.
4. Toss the vegetables to coat in the oil and seasonings.
5. Spread the vegetables out into a single layer on the pan.
6. Roast in the oven for 20-30 minutes until cooked and slightly brown, tossing halfway through the cooking time.
7. Remove vegetables from the oven and transfer vegetables to the serving plate.
8. Top the vegetables by sprinkling the garlic herb goat cheese over the top.
9. Top with the arugula and drizzle with balsamic vinegar and enjoy!