Posts Tagged ‘goat cheese’

Last spring, Sean and I woke up Saturday morning and decided to make a not-so-typical breakfast. We headed to Treasure Island in the pouring rain, picked out our ingredients, and came home ready for a feast.  On the menu: Bacon wrapped dates stuffed with goat cheese and pesto scrambled eggs on ciabatta.

The key to the bacon wrapped dates is to make sure your dates are not pre-pitted and big enough to stuff. I would recommend medjool dates. The first step is to slice them lengthwise until you hit the pit. Open the date, take out the pit, and spread a good amount of goat cheese into the crevice, then close the date. Wrap one piece of bacon around the date, using a toothpick to help secure the package. Cook in a skillet over medium-high heat until the bacon begins to get crispy. Take off the heat and set on a paper towel to soak up any extra bacon grease. If you want to taste test bacon wrapped dates before trying to make them on your own, check out a Spanish or tapas restaurant, they are bound to have them on the menu!


Now, it is time to start your scrambled eggs. In a bowl mix 4 eggs, a splash of milk, a pinch of salt and pepper, and about a tablespoon of cream cheese. I learned this trick from a friend’s Italian mom after having the best homemade scrambled eggs on the planet. The cream cheese helps make the eggs fluffy and creamy. Beat the mixture and add the pesto. Cook the scrambled eggs on medium heat. While eggs are cooking, cut a ciabatta bun in half, butter, and lightly toast. Now it is time to prepare the sandwich. Spread some extra pesto on one side of the bun and spoon on the scrambled eggs. I like to add a slice of ripe tomato and a few slices of avocado; Sean also likes to add another piece of bacon.  For those who like a little heat, dash a bit of Tabasco on your eggs and enjoy.

If you are getting sick of the traditional eggs and pancakes, these two recipes will makes for an upscale and delicious Sunday morning brunch.


Read Full Post »

Recently, I have found myself day-dreaming about foods and dishes from home that I have not been able to find in Thailand. For starters, my Chicago refrigerator was never in short supply of cheese (especially goat cheese), avocados and at least one bottle of Kim Crawford sauvignon blanc. To say that these three staples from my Chicago life are sparse in Thailand would be an understatement.  White wine is bought at the local 7-11 (you have a choice between two equally mediocre bottles) and we have to drive on our motorbike 10km just to buy a block of cheddar cheese, spending an arm and a leg for both.

Recently, I have had a craving for a recipe I found in Cooking Light Magazine last summer: Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce. I made this dish for my parents one night last June and lets just say there were no leftovers. I even made the dish again the next night.

Picture taken from CookingLight.com

The textures and bold flavors of this dish are really what make it a homerun. The panko (Japanese breadcrumbs) encrusted shrimp or chicken and the toasted almonds add a crunch to the “melt in your mouth” citrus-infused couscous. The layer of watercress gives the dish a fresh yet peppery taste that is countered by the sweet orange ginger sauce.  This dish has it all, and to top it off, it’s healthy.

If you are like me and can find an excuse to add goat cheese to just about anything, a few crumbs sprinkled on top adds a creamy component that is absolutely delicious with the citrus dressing and tempura shrimp.

Tip: When breading meat or seafood, I prefer to use panko breadcrumbs, trust me, the end result will taste better. If you are having trouble with the tempura breading crumbling off into the pan, coat the meat or seafood in flour, salt and pepper before the egg wash, it helps everything stick together.

Read Full Post »