Cow vs Goat!

Ever walk into a petting zoo and swallow a mouthful of fumes before you were able to temper your breathing to avoid such travesty? It's that pungent, earthy flavor that kinda makes you think of what a bowl of animals' dwelling would taste like in an episode of Fear Factor. Well, that's akin to the experience of goat cheese, for some!
Goat's milk cheese, in my humble opinion, is one of those things that you either like or....completely abhor. For most, the taste, in fact, is something to be reconciled rather than loved.
But in all fairness to the sacred goat, his milk and cheese offerings, there is some amazing varietals on the market that change the minds of even the most discerning critics. I promise.

Listen, I could easily run down a plethora of reasons to opt for goat cheese:
Like for instance, it's lower in fat and calories yet higher in calcium and protein, it's good for your brain and supposedly metabolism boosting. And while some of us may be a slight adverse to regular dairy cheese (ahem,...lactose intolerant), goat cheese is far easier to digest.

But when all is said and done, with as many cheese options, one could easily navigate the avoidance of any goats milk derivative.
The bottom line is here: Like wine, cheeses have very distinct personalities. It is very specific to the consumer and often aligned with ones cultural identity. Cheese, for one who appreciates it beyond that interesting slice of orange accompaniment to bologna,... is an indulgence. And like wine, you sniff, sample and indulge in the one best suited for your palate. What greater joy than to walk into The Cheese Store of Beverly Hills and have my senses completely assaulted....with options!


But for you, for your own reasons like myself, that may sometimes opt for that rudimentary "outdoor" flavor of goat cheese, here are a few ways to tackle it:

* offset the earthy taste, when added to salads, with dried cranberries. Trader Joe's has an amazing citrus flavored cranberry that pair well with even the most pungent of goat cheese

*Inquire! Some goat cheese varietals are milder than others and rival some of the best dairy products.

*For a healthier version of a great familiar: crumble goat cheese over sliced tomato and basil. Drizzle with flavored olive oil and balsamic vinegar. Add fresh cracked pepper and enjoy.

*Goat cheese crumble is a creamy alternative to garnish winter soups. Add some to a creamy split pea, pumpkin or tomato soup.

-EAT WELL

Permission to be Free!

FOOD TRUTH: My mother was my first Chef Instructor. No, she wasn't a professional in the culinary industry. But those many years ago, she taught me invaluable lessons that Le Cordon Bleu would later reiterate.

One such lesson was that if you're using a recipe, let it act as a guide. Ahh! What glorious freedom lies in this understanding.
Certainly!...there's value in recreating grandmas double-dipped buttermilk fried chicken. But on the off chance that there isn't any hot sauce, should I nix the idea? Lesson learned. I have complete autonomy to reinterpret.

I could easily post a single recipe daily. Ultimately, what I would hope to come from your kitchen is a labor of your love. A product of your heart. A masterpiece of your imagination and taste preference. With even the recipes that are posted, the consistent caviat is that one feels free to make adjustments based on your own palate and frankly, what's in your kitchen. While some flavors could potentially clash, you never know....
Cook with heart and a learned sense of fearlessness! It usually turns out just fine.

A few examples:

A good southern classic is Shrimp and Grits. But sometimes I'll add seared scallops. For an impressive romantic brunch, throw in pieces of butter-poached lobster!
Grits are interchangeable as well. Try a creamy cheesy polenta with that shrimp.
Polenta leftovers? I Once braised a bit of short rib and spooned it over polenta. I finished with a red wine reduction. Simple but elegant dinner.

Gno WHO? Gnocchi!
It's great stuff. A combination of pasta and potato. The most common preparation is in a simple tomato based sauce. But why not a garlic cream sauce. Add shrimp or mussels. Or both. Vegetables work well in there too: pearl onions, tomato, mushroom or asparagus.
Or what about a play on steak and potatoes? Sauté cooked gnocchi in browned butter. Serve next to a filet mignon and top with a savory Demi glacé.
Class up a simple slice of cake with Nutella sauce (Nutella & milk whisked together). Add a dash of cayenne pepper for a little zing. Or macerated berries and fresh whipped cream would be great on pound cake.
A few ripening bananas laying around? Slice and cook them down with a vanilla. Add a little bourbon and spicy pecans. That'll teach that plain cake!

Look. While I promise to provide a foundation for some good eats, by all means, feel free to use your imagination! And for goodness sakes,...

-EAT WELL