Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Friday, November 26, 2010
Copycat Cheese and Olive Appetizer
I usually do not like following recipes, but this appetizer I came across in Gourmet's special addition was too beautiful -- and simple -- to pass.
It is one of these five-ingredients-or-less recipes that takes only about 15 minutes to prepare.
You need only olives of your choice, a few thyme sprigs, some olive oil, lemon zest and goat cheese medallions or buttons.
I was pleased to be preparing a dish with fresh thyme. I do this so seldom. If it's a fresh herb that I am working with it's usually a parsley, cilantro, mint or basil. Thyme and sage are wonderful to me, but I am such a novice that I am not always sure how to use them in a dish.
So I was thrilled to see such an easy dish incorporate the thyme.
Along with the goat cheese, olives and lemon zest, this amounted to a very nice and light appetizer.
It was painless to make this. Oh, but I don't have a zester.
I like those microplane zesters, but have a tendency to steer clear of items that are not multipourpose and functional outside of the intended range. Hence no microplane zester. I may someday buckle, but not now. For now, the extra sharp knife had to do.
It worked out well. The cheese tasted simply gorgeous with the lime and thyme. A nice marriage of tastes.
Next time I will have to experiment with other types of cheeses, or perhaps roll the cheese in some sort of mixture prior to adding the other goodies.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
One day while living in Beaumont, Texas, a co-worker encouraged me out to lunch. I am typically not the long-going person, but obliged. Havi...
It was about one year ago that, in speaking with my mother on the phone, she challenged me to making a batch of Red Lobster biscuits. Th...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
I have made a hugely important and wildly successful milestone in my program. Consequently, life has been busy, complex, wonderful, challe...