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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Arugula Salad With Herb Crusted Goat Cheese Medallions

 

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice, and *e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb-crusted goat cheese medallions, that takes the salad to a whole new level. Really delicious and simple to make. Let me show how I make these little gems. This is my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Steve brought home half a pound of fresh sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them. That’s why you see them in the picture.

Below are my new garlic chives!

Chives

Flat Leaf Italian Parsley

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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: approx. 10 minutes.
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, parchment paper, large mixing bowl, 4 porcelain salad bowl, 12-inch sauté pan

Ingredients For Arugula Salad:
2 4-ounce packages of arugula, pre-washed
1/2 red onion, thinly sliced into half-moons
3 lemons, juiced, 2 tablespoons per salad
4 tablespoons of *E.V.O.O, 2 tablespoons per salad
Kosher salt to taste
Freshly ground black pepper to taste

Ingredients For The Fried Goat Cheese Medallions:
2 11-ounce logs of goat cheese, sliced into 12 medallions 1/2-inch thick
3 large eggs, beaten
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

Directions:
Start by dividing evenly, into four porcelain salad bowls, the arugula, and sliced red onions. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve.

The Breading:
Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, fresh ground black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese logs from the frig and slice into 12 1/2-inch thick medallions.

Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, toss to coat. Next, carefully using a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.

Place the breaded goat cheese onto a rimmed baking sheet pan lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

In a large sauté pan. until over medium heat melt butter and olive oil swishing around to coat the pan. Once melted, arrange the breaded goat cheese medallions in the pan, do not overcrowd. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until lightly browned on the outside not allowing the cheese to melt on the inside.

Note:  Cook just until lightly brown on both sides.

Note:  If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To Serve:  Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh ground pepper to taste. Drizzle with the *E.V.O.O. and toss.  Top each with three goat cheese medallions. There you have it my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Serve immediately.

*E.V.O.O. is extra virgin olive oil.

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Honeydew Cucumber Soup

Soup’s Chillin’!
Let's DishHoney Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Cucumber Soup With Fresh Mint. I am displaying a variety of garnishes just to give you some ideas of what would really be delicious and pair well with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m going to be using fresh mint from my garden for this recipe today.

 

First, I want to set aside the ingredients that will give my soup lots of texture, and also can be used as toppings or garnish.   Using my food Mandolin that you see in the picture above will make the perfect tool for thinly sliced cucumbers. I have some other goodies up my sleeve too!

 

To contrast the sweetness of the soup, I’ve crisped up some Pancetta. Pancetta is Italian bacon. It’s cured but not smoked and filled with peppercorns, and sometimes pistachios, delicious!

 

 

Prep Time: 30 minutes
Inactive Prep Time: chill for 1 hour
Total Time: 1 hour 30 minutes
Equipment: Blender or food processor, food mandolin, Melon Baller
Yields: 4 servings

Ingredients:
1 to 2 melons (not over ripe) yielding 8 cups of  large dice honeydew melon, 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber peeled and diced, 1/2 cup small dice, reserved for garnish, 12 very thin slices ( using food Mandolin) of cucumber reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crisped Pancetta
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios
2 tablespoons of Agave nectar
1/4 cup of water
1 lime juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions: First, is to get the ingredients you’ll be using for the garnish and toppings prepared. The pistachios,  small diced cucumber, melon balls, and crisped Pancetta.

Directions For Pancetta:
Preheat oven to 450 degrees F. Place the pancetta slices, evenly spread out, on a baking sheet, lined with parchment paper. Bake for 8-10 minutes and let cool. Set on a plate lined with paper towel, set aside.

If needed, do this step in batches. In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until a smooth consistency. Refrigerate for a few hours.

To serve,  divide equally among 4 bowls. To each of the bowls, I like to add 1 tablespoon of Greek yogurt, small diced cucumber, and melon balls.  Finally, garnish with cucumber slices and a sprig of mint.  Crispy pancetta and pistachios are optional. They will give that sweet and salty flavor combination, delicious!!!

 

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Greek Lemon Potatoes-Lemoni Patatas

These potatoes are so delicious!
Let's Dish

Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The  lemon juice marinate gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends.

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The ingredients are few.  All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, low sodium chicken broth, olive oil, and Kosher salt and black pepper.

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Greek Lemon Potatoes

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
13 x 9 casserole dish  square or oval
3- 9 x 9 or 8 x 8 disposable pans for transport

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
4 minced garlic cloves
1 heaping tablespoon dried Greek oregano (regular dried oregano is fine)
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1 quart of unsalted chicken stock- ( you can substitute lamb or beef stock)

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip lock bag, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400 degrees F.

Evenly transfer the potatoes and marinate into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinate (sauce) left over in the (casserole dish) disposable pans after roasting.

Once cooking time is up, turn the oven to the broiler setting. Place the pans under the broiler for 5 minutes to crisp them up.

 

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