This is certainly my most exhaustive Photoshop effort to date. This silly thing took at least five times as long to make as the gnocchi, and isn’t half as delicious. For this recipe I used Ile de France goat cheese, the second installment of product they wanted me to eat and write about. The last cheese they sent me I basically ate straight, so I thought it better to cook with this one. The cheese had a creamy texture and showcased that distinctive goaty taste. The flavor carried through to the gnocchi, and was exceptional. I liked this cheese better than the last one they sent, it had a little more personality. I also found the packaging more pleasing, this time with a picture of a goat rather than a picture of cheese. Still a bit flashy for me but a step in the right direction. This company is bringing some great cheese into the country. I hope some more of it finds its way to my doorstep. I chose gnocchi because I have always wanted to try it. I’ve seen Perez and before him Arturo making these things three times a week for the past eight months. I had the process memorized just by seeing it done so many times. I won’t include a detailed recipe because I’m quite sure there isn’t one. You basically knead the ingredients into a dough, form it into a wiener, and you’re good to go. You’ll have to forgive the penis humor, faithful readers, but I gotta be me.
[...] the almighty mushroom, hell consider the fennel seed. Cooks will look at those items and think: “I can make a dick out of that.” Now our game isn’t as easy as all that. You can’t just walk up and plop a [...]
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?
@ziegen schafe I’ve been making a goat cheesecake lately, with a praline crust. Almost savory, almost a cheese course. Dollops of goat cheese on a hot pasta dish are my favorite. Thanks for reading!!