Oh Ewe Cheese

Was on just a normal shopping trip the other day so had to stop at Trader Joe’s. That also meant I was required to stop by the sample and coffee counter.  They had a cheese sample out, so at first I didn’t think I could have some as the lactard.  Then I saw that it was goat cheese, cool. It was a new one — Chevre with Honey.   Just a little bit of sweet taste. I used to not like goat cheese but it has gotten so much better.  Ok, bad idea to try it… Effective work TJ’s… I left with one of the 8 oz. packages. We’ll see how long it takes me to get more.

Carrots, Cheese, Honey…what more?

I try my best to make recipes out of cooking magazines I get each month.  The most recent one I went for was from Food & Wine — Glazed Carrots with Goat Cheese and Honey.

Ingredients:
2 tablespoons unsalted butter (I eliminated this)
2 tablespoons extra-virgin olive oil
1 1/2 pounds medium carrots, peeled
6 garlic cloves, crushed
3 tarragon sprigs
2 thyme sprigs
1 rosemary sprig
2 bay leaves
2 star anise (couldn’t find any, went with anise seeds, even though I know they are different)
1/8 teaspoon cumin seeds
1/8 teaspoon fennel seeds
1/8 teaspoon mustard seeds
Kosher salt
Pepper
2 tablespoons honey, plus more for serving
2 tablespoons apple cider vinegar
1 1/2 cups chicken stock

Gremolata

1 cup chopped parsley
1/4 cup chopped tarragon
1 teaspoon finely grated garlic
1 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil
Kosher salt
Pepper
6 ounces fresh goat cheese*I had the goat cream cheese on hand and used that and flaky sea salt, for serving

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Directions:

In a large, deep skillet, melt the butter 
in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes. Add the 2 tablespoons of honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes. Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes. Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 20 minutes; discard the herb sprigs, bay leaves and star anise. Transfer the carrots to a plate and let cool slightly; halve lengthwise.**I cut them before I started cooking to avoid having to do this now/at this point.
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To make the gremolata, in a medium bowl, combine the parsley, tarragon, garlic, lemon zest and olive oil; season with salt and pepper.
Spread the goat cheese on plates and drizzle with honey. Top with the carrots and gremolata, sprinkle with flaky sea salt and serve.

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It was tasty but took some time.  Worth it but not the highest on my list.  I think one of the biggest annoyances was all the fresh herbs and the small quantities of spices you need for flavors.  Four grocery stores later on a freezing (that doesn’t even qualify it) day, most of them were found.

 

Honey Goat Cheese

As you might have noticed I’m always on the lookout for new non-cow’s milk cheese.  Since I’m lactose intolerant and now know I can enjoy goat and sheep stuff, life is good!  Whole Foods had quite the displays out yesterday for Easter and the one that caught my eye was a Dutch goat cheese with natural honey flavor.  I love the proper name — Hollandse Honey Bzzz Chevre.  It was pretty good.  It was that nice sweet hint in it.  For goat cheese not too soft, which is what I prefer.  I would say it’s along the lines of a soft cheddar.  Worth checking out if you’re looking for something new.

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