It tantalizes me, really, and I’ve always loved raising my status in a group by going bold and ordering a meal with goat cheese in a restaurant. Other than goat cheese and feta, however, my cheese experience pretty much begins with cheddar and ends with mozzarella.
When Ile de France Cheese offered to send me some samples, I wasn’t even sure what to ask for. I got goat cheese, brie, Fol Epi (???), and some very, very stinky cheese that I gave away to Jen at Big Binder Blog, who really likes stinky cheese.
I was seriously intimidated.
In case you haven’t noticed, my recipes all use…cheddar or mozzarella. Have I said that before? Repeating myself if a bit like the cheese selection in my refrigerator…
I did manage to use all the cheese, and in spite of my fears, I enjoyed experimenting, although I didn’t go very far outside my comfort zone. I mainly adapted recipes I already had to include fancier cheese. Just goes to show you don’t have to try something radically new to try something new.
I’m working on focusing on in-season produce this month, since the Farmer’s Markets are bursting with fresh veggies here in Michigan, where the growing season has finally caught up to the eating season.
Cabbage.
Cabbages can be huge, especially if you always go for the biggest ones to get your money’s worth when they’re priced individually instead of by the pound. Sometimes it’s hard to know how to use the whole thing when you’re not a sauerkraut maker. (Pity I’m not; my 100% Polish grandmother used to have a fifteen-gallon crock to make hers in. Isn’t that fabulous?)
I like using about half to make Simple Cabbage Soup with Secret Super Food, and the rest for Beef and Cabbage Pockets from The Nourishing Gourmet. However, it’s really nice to have more than two recipes for a massive head of cabbage (which is actually pretty healthy, not like iceberg lettuce like I used to think).
Cabbage can work well in a kid friendly dinner salad bar too.
Recipe: Cabbage Salad with Goat Cheese (or Feta)
(Print version first followed by pictorial.) This simple salad goes together in minutes and is a welcome change from a lettuce salad each night at dinner. Cool, crisp, with a little bite, cabbage salad will refresh you, even if you don’t like coleslaw!
salt (Use the code kitchenstewardship for 15% off of your first purchase)
dill
goat cheese (or feta)
optional: Add sunflower seeds and/or shredded carrots for color if you’re serving a crowd.
Instructions
Shred cabbage with a sharp knife.
Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste.
Sprinkle salt and dill over the top and mix in with the garlic. (This recipe is not for those who love their measuring spoons!)
Add goat cheese or feta to taste.
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Recipe: Cabbage Salad with Goat Cheese (or Feta)
Method:
Shred cabbage with a sharp knife. Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste. Sprinkle salt and dill over the topand mix in with the garlic. This recipe is not for those who love their measuring spoons! Add goat cheese or feta to taste.
The salad lasts well a day in the refrigerator, and somewhat well for a few more days, but it’s definitely best freshly made!
Does your cheese intimidate you? What do you do with the fancy stuff?
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.
Category: Real Food Recipes
Tags: appetizer, cabbage, easy meals, fast meals, feta, gluten free, goat cheese, grain free, meatless, salad, side dish
In addition to pairing with conserves, goat cheese and stewed fruit are also delicious when used together in cooking or as an appetiser. Whether you stew, caramelize or even poach them, apples and pears are frequently paired with goat cheese to create delicious sweet and savory recipes.
However cold your coleslaw may be, you are wise to spell it coleslaw. The word comes from a Dutch word (koolsla) that combines the Dutch words kool, meaning "cabbage," and sla, meaning "salad." Etymology is the main course.
Yes, but keep the dressing and cabbage separate. Whisk the dressing together then transfer to a resealable container (or shake it up in a jar). Refrigerate it until you're ready to serve. When it's time to eat the salad, combine the dressing and cabbage in a large mixing bowl and toss to coat.
Slicing through soft, creamy goat cheese can get rather messy. Sometimes this doesn't matter, but when your presentation requires a clean cut, all you need is a piece of dental floss.Wrap the floss around your fingers, hold it taught, and pull it downward through the cheese. Ta-da!
Goat cheese has a rich, tangy flavor that makes it a delicious, creamy addition to so many recipes. Whether you're adding it to pizza and pasta sauces, spreading it on toast, stuffing it into baked chicken and turkey, or sprinkling it over salads, there are countless ways to use this delicious ingredient.
Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.
Freshly shredded makes a huge difference in recipes, especially when it's eaten raw, like in coleslaw. You get to decide on the best texture for your dish. If you're looking for finely textured cabbage pieces, large shreds or coarsely grated, it's all in your control.
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
Many studies have suggested that increasing consumption of plant-based foods like cabbage decreases the risk of diabetes, obesity, heart disease, and overall mortality. It can also help promote a healthy complexion, increased energy, and overall lower weight.
If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.
Once dressed, the cabbage wilts and it becomes like Coleslaw which I love, so I have this for 2 to 3 days after dressing the Coleslaw. Storage / make ahead - I like to keep the chopped cabbage and dressing in the fridge, ready to use as required. It lasts up to a week, depending on how fresh the cabbage is!
Goats' cheeses, in particular, are often quite acidic in their make, so adding ash to the rind helps provide a favourable environment for their rind community of moulds and yeasts to start to grow, that will in turn help the cheese mature and develop more complex, 'tertiary' flavours.
The answer is that unless the rind has some sort of fabric or solid material in it (e.g. clothbound cheddars, vacherin with spruce bark, wax coated cheeses), you CAN eat it, but the question is whether you WANT to eat it.
Mix it into a batter or dough to lend a savory bite, blend it into a smooth, silky dip, spread it on a piece of toasted bread with toppings such as roasted red pepper, fig jam, or butternut squash, or let it shine at the center of your cheese board—the possibilities are endless, making it the ultimate holiday party ...
While they occasionally (and possibly disastrously) love fresh green herbs and vegetables from the garden, their preferred diet is a mix: some grass, some herbs, and some leaves of the trees and shrubs. If it's the right season and they can reach it, they might pick a fresh apple, or eat one that dried on the tree.
Freshness is important — the older goat milk is when it's processed, the goatier the cheese will taste — and so is keeping male and female goats separate, explains Nessler: During breeding season, the males produce strong-smelling hormones that can make the females' milk and the cheese produced from it taste goaty, too ...
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