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the appetizer:

Taste the nouvelle Northwest in Braiden Rex-Johnson's latest cookbook, Pacific Northwest Wining & Dining. Recipes include Cervelle de Canut (Herbed Goat Cheese with Walnut Crostini); Baked Oysters with Orange-Thyme Beurre Blanc and Citrus Zest; and Blue Cheesecake.

Cookbook

 

Cervelle de Canut (Herbed Goat Cheese with Walnut Crostini)

Cervelle de Canut
Herbed Goat Cheese
with Walnut Crostini

 

Serves 6 to 8 as an appetizer
Makes 2 cups
Varietal: Chardonnay (unoaked)
     or Syrah

 
  • 8 ounces Juniper Grove Fromage
         Blanc or soft, fresh
         goat's-milk cheese (chèvre)
  • 1/2 cup crème fraîche
  • 1/4 cup minced shallots
  • Juice and freshly grated zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • Fine sea salt
  • Freshly ground black pepper
  • 12 to 16 slices artisan walnut bread, toasted
  • 1/2 head frisée, torn into bite-sized pieces

With a whisk or in a food processor, whip the fromage blanc and crème fraîche with the shallots, lemon juice and zest, olive oil, parsley, and chives. Season to taste with salt and pepper.

To serve, spread the herbed goat cheese on the toasted walnut bread and arrange on a serving plate. Top with frisée leaves.

 
  • from:
    Pacific Northwest Wining & Dining
  • The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia
  • by Braiden Rex-Johnson
  • Wiley 2007
  • Hardcover; 288 pages; $34.95
  • ISBN-10: 0471746851
  • ISBN-13: 978-0-471-74685-0
  • Recipe reprinted by permission.

Buy Pacific Northwest Wining & Dining

 

Pacific Northwest Wining & Dining

 
 
 

This page created November 2007


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