Let's Dish With Linda Lou

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

Arugula Salad With Fried Herb Crusted Goat Cheese Medallions


Herb Crusted Goat Cheese Medallions!

Let's Dish

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.

Steve brought home half a pound of 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. Anyway, back to the star of this show.

Chives

First I’m starting with my garlic chives. These will go into the breading along with dried parsley flakes.

Photo May 22, 5 20 57 PM

Yields: 4 servings
12 goat cheese Medallions -3 per salad
Prep Time: 15 minutes
Inactive Prep Time:  30 minutes
Cook Time:  about 10 minutes for all 9 rounds.
Total Time: 25 minutes
Note: Cook just until browned on both sides but not melted on the inside

Ingredients for salad
2 packages of pre-washed arugula
1/2 red onion sliced very thin
3 lemons juiced about 2 tablespoons per salad
E.V.O.O about 2 tablespoons per salad
Kosher salt, a sprinkle per salad
Fresh cracked black pepper, a pinch per salad

Fried Goat Cheese
1-11 once log of goat cheese sliced into 12 medallions
3 beaten eggs
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of dried parsley flakes
1-1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

 

Directions:
First, place the arugula and sliced red onion evenly divided into 4 salad bowls. Sprinkle each salad with salt and pepper. Cover each with plastic wrap and  place them into refrigerator to keep cold.

For the breading: Place the panko, chives, and dried parsley flakes to a large 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, black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese from the frig and slice into 9 medallions.

Slice the goat  cheese into ( 1/2 inch thick) 9 medallions. Dip the goat cheese medallions, a few at a time, into the seasoned egg mixture.. Toss them through to coast. Next, transfer them into the Panko with herbs.

Place the breaded goat cheese onto a baking sheet 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.

On medium heat, preheat a large saute pan. until hot. Carefully add the butter and olive oil and swish around the pan. Once melted, place the breaded goat cheese medallions into the pan. 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 browned on the outside but mot melted inside.

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 lemon juice over each prepared salad.  Drizzle with the  e.v.o.o and toss.  Top each salad with 3 warm goat cheese medallions and serve immediately.

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Fennel Slaw


Photo Mar 31, 11 03 20 AM (1)

Fennel slaw has to be one of our favorite side dishes. The key to a great salad is to have a lot of different colors and textures.

Food Mandoline Slicer

The Mandolin Food Slicer is one of the best kitchen gadgets ever! The Mandolin slices veggies and potatoes paper thin. It’s just wonderful.

Fennel bulb

This is a Fennel bulb. It’s so delicious! Slightly sweet, crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or pureed. Adding Fennel to slaw add depth of flavor. I always save the green leafy fronds for garnish and added color.

Photo Mar 31, 11 03 20 AMPhoto Mar 31, 11 03 20 AM (2)

Yields: 6 servings
Prep Time: 20 minutes
Ingredients:
1 head green cabbage, cored and sliced (using Mandolin)
1 Fennel bulb, cored and sliced  (using Mandolin)
1/2 cup of store bought shredded carrots
1/2 a large red onion sliced (using Mandolin)
1/2 cup of raisins
2 tablespoons of finely chopped flat leaf Italian parsley
2 tablespoons of chopped Fennel fronds

Dressing For Slaw:
3/4 cup of good mayonnaise
1/4 cup of milk
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar ( if you like a slightly more tart flavor add more vinegar)
2 tablespoon of granulated sugar
1 tablespoon of celery seed
1 teaspoon freshly cracked black pepper
1 tablespoon Kosher salt

Directions:
Add sliced cabbage,  sliced fennel, sliced red onion, shredded carrots, fennel fronds, chopped flat leaf Italian parsley, and raisins into a large bowl.

In a second bowl add the mayo, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and freshly cracked black pepper. Whisk all those ingredients together.

Everyone has their own personal preference when it comes to Cole Slaw.  You may like your slaw either on the vinegary side or a sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar).

Pour the dressing over the fennel slaw mixture and toss through. Place in the frig and serve chilled.

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Walnut And Mint-Crusted Pan Seared Salmon Over An Arugula-Mint Salad With A Blood Orange Vinaigrette.


Walnut And Mint-Crusted Pan Seared Salmon (3)

Walnut And Mint-Crusted Pan Seared Salmon (4)

Walnut And Mint-Crusted Pan Seared Salmon (2)

I wanted to challenge myself to making dishes using all of my herbs from my gardens. My first was the “Mint Challenge”. I made a trip to the Farmers’ Market to get some inspiration for my dish using mint. I found a beautiful display of blood oranges. I knew that I had to bring a few of those home.

Mint

Blood Oranges

Blood Orange

Blood oranges originated in Sicily and Spain. They are grown in Calabria. Their juice resembles that of a ruby. Blood oranges are truly one of natures natural wonders. There are three components to this dish, the marinate, the salmon, and the salad dressing.  All three of these will include fresh mint.  What’s really great about this dish is everything can be prepared in advance. All then you’d have to do is cook off the salmon and serve.

I’m starting with the marinate.

Inactive Prep Time: 1 hour
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 2 servings
Tip: Prepare the salad, dressing, and salmon topping while the salmon is marinating.

Ingredients For Marinate:
1 quart size zip lock plastic bag
1 grated garlic clove
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 blood orange juiced ( substitute regular orange is fine)
2 tablespoon low sodium soy sauce
1 tablespoon Agave nectar
1 tablespoon dried parsley
2 tablespoon of minced mint leaves
1/4 cup of olive oil

Directions:
Place all the ingredients above into a quart size baggie. Place the 2-6 ounce center cut fillets into the bag. Remove all the air. Massage the salmon so both side of the fish are coated. Place the baggie onto a plate and place into the frig for 1 hour.

Walnut and Mint Topping For Salmon:
1/4 cup of chopped walnuts
zest of 1 Blood orange ( substitute regular orange is fine)
2 tablespoons of minced mint leaves

Directions:
Place all the above ingredients, for the topping, into a bowl. Stir to combine and set aside.

Ingredients For Salad And Dressing:
4 cups of Arugula (2 cups per serving)
1/4 cup of roughly chopped fresh mint leaves
1/2 red onion thinly sliced ( in half moons)
1/4 cup of dried cranberries
2 segmented Blood oranges
1/4 cup of thawed frozen peas

Ingredients For Blood Orange Dressing:
1 jelly jar to store dressing
Juice of 1 Blood orange ( regular orange is fine)
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons Agave nectar
1 tablespoon of red wine vinegar
1/4 cup E.V.O.O.

Directions For Salad:
On two serving plates, (seen in pictures above) place 2 cups of arugula leaves on each plate. Divide onion slices evenly and distribute them over the arugula. Same with the peas, dried cranberries, chopped mint, and orange segments.  Place the two prepared salads in the frig until your ready to plate the salmon.

In a measuring cup place all the ingredients above into a measuring cup. Add the extra virgin olive oil last. Whisk together really well. Transfer to a jelly jar with a tight fitting lid. Shake well before using.

Directions For Salmon:
Preheat oven to 375 degrees F. Set the saute pan to medium heat. Let the pan come up to temperature. Take the salmon out of the baggie. Shake off all excess marinate. Place the salmon fillets into the hot saute pan. Sear the salmon for about 2 minutes. Transfer the pan to the oven and cook for another 6-8 minutes. Place the hot salmon fillet onto the chilled salad. Carefully spoon the walnut and mint topping onto the top of the salmon fillet. Shake the dressing jar really well and spoon the Blood orange dressing over the salmon and salad. Serve immediately.

 

 

 

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Greek Pasta Salad With A Sun Dried Tomato Vinaigrette


Photo Mar 09, 7 43 07 PM

Photo Mar 09, 7 43 11 PM

Ina Garten was my inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to get the water for the pasta to boil and the pasta to cook, you can have all the veggies chopped and the dressing made for the salad.

Prep Time:10 minutes
Cook Time: 10-12 minutes
Total Time: 22 minutes
Yields: 6 servings

Ingredients:
2 hothouse or English cucumbers diced into 1 inch pieces
1/2 a red onion sliced very thin then cut in half
2 pints of grape tomatoes halved
10 ounces of 1 inch cubed Greek Feta
1 package of cooked Fusilli pasta
2 tablespoons of fresh chopped mint leaves
2 tablespoons of finely chopped Italian parsley
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Sun dried tomato dressing:
2 tablespoon of drained capers
2 garlic cloves
8 drained sun dried tomatoes, packed in oil
1 tablespoon of Agave nectar
juice of 1 lemon
1/4 cup red wine vinegar
1/2 cup of E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper
fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Through the feed tube of the food processor, while it’s turned on, drizzle in the E.V.O.O until dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well drained, cooked pasta. Pour on the half of sun dried tomato vinaigrette and stir though. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta , freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs though until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint.

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