Cheeeeeeeeeeeeese, Grommit

A couple of years ago, when I went to the South Beach Food & Wine fest, I signed up for a lot of mailing lists. One of them was information about cheese from Ile de France. I love cheese. They’d send me e-coupons and everything. A month or so ago, they sent me a note, asking if I have a blog, and if so, would I like to get some free cheese. The only condition would be to eat the cheese and then write about it. DUDE! Free cheese and a free blog topic? I’m on that. I sent them a yes, please and the link to this page. Amazingly, unlike some people who read this as a sample of my work, they were not horrified, and in fact, accepted my offer. A week or so ago I received a big log of chevre.  I love goat cheese, especially, so I was really jazzed to get the package. But what’s this? There is a new wrinkle in the free cheese offer. Now they are asking me to develop a recipe using this chevre, and submit it to their contest. First prize? Five hundred dollars. Second and third prizes? More cheese. Hmmmmmm. Is there a bad prize? Can I get both money and more cheese?

Having given this some consideration, I am down to two recipes. The first is a sort of Chicken Kiev, but instead of butter, I will roll the goat cheese in the center of the pounded, breaded chicken breast. I have some herbs de Provence (lavender, thyme, lemon peel) to add. Maybe something green, like asparagus? Or sun-dried tomatoes? My second is a goat cheese quiche. I haven’t quite figured out what to use in it…maybe peas? Anyway, which do you think I should develop and submit?

Posted by .(JavaScript must be enabled to view this email address) on 04/12 at 11:08 AM in Food, Glorious Food

(4) Comments
#1. Posted by RJ Flamingo on April 12, 2009

We were there together, right?  How did I miss that? How do I get on that list?  Geez. Or should I say Cheese. I’M HERE, ILE DE FRANCE! I LOVE YOUR BRIE AND CAMEMBERT! Please just don’t send me any goat cheese.

I’m voting for the Chicken Kiev, but only in the intellectual sense, since I can’t stand goat cheese in any form. Intellectually, and from what I know about the properties of these ingredients, the chevre should work really well in this application.

Take me seriously, bitch.  I can cook fish to die for, even though I won’t go near the stuff.

#2. Posted by Dianne on April 12, 2009

I’ve been making a medieval cheese tart lately that’s simply to die for, so I have to vote for cheese tart!

#3. Posted by Cousin Steve on April 14, 2009

Go with the Kiev with the asparagus, or for a little stronger twist, try marinated artichoke leaves (stripped, of course).  Just like your Dad & Uncles,  we all go for the power flavors.  And don’t forget the Scotch Bonnets.

#4. Posted by The may queen on April 14, 2009

I’m with cousin,cousine on this one

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