Friday, June 29, 2012

If At First You Don't Succeed...

This A.M. you should know that I am still learning. I will be forever learning when it comes to the art of cooking. Even what seems to be the simplest of things to make, may have little nuances to the dish  and occasionally doing the most subtle thing wrong will screw up the entire deal. As I learned while I attempted to make goat cheese fritters, again and again and again. Finally, I now have it down. After 4 attempts, 2 bottles of vegetable oil, about $100 of goat cheese, a pissed off boyfriend and reeking some serious havoc, I have it down.


During the first few attempts the fritters completely fall apart in the hot oil. I then decided to freeze them. Well, now it turns out they were too thick and didn't cook all the way through. The edges that were cooked I sampled. They tasted disgusting. All the recipes I saw on the internet suggested adding ricotta cheese, egg, etc and it wasn't even edible.

During one of my attempts, I had my phone in my hand while I was watching the oil get hot. It had come to a boil but to see if it was hot enough I threw a little chunk of bread in to see if it browned quickly or not. When doing so my phone slipped out of my hand and into the oil. That exact moment, completely submerged in the oil, I received a call from a friend and I could even hear my ringtone. Using a slotted spoon, I removed my phone from the oil and placed it on a paper towel lined plate. (That's how you are supposed to deal with fried things, right?) The phone somehow still works to this day. Go figure.

In my final attempt, after getting a few tips from Andres, the manager of the Nordstrom Cafe Bistro, I had success. To put in perspective how well they turned out, my waif model friend Lindsey was over and I never saw her eat so much. Ever. She may never eat again, but boy did she devour those fritters.





Goat Cheese Fritters
Goat Cheese, 10.5 oz Log
Panko bread crumbs
Few Sprigs of Fresh Thyme
Cracked Pepper
Sea Salt
2 Eggs, whisked
Flour
Vegetable oil


Divide the goat cheese and shape into four, equal sized pucks no more than an inch tall. This is the perfect size for them. Any bigger or fatter and they may not cook through. Freeze them for an hour. Set up 3 shallow dishes. The first with flour, the second with egg and the final dish with the bread crumbs, cracked pepper and some thyme. Coat the frozen fritters one at a time, first in flour, then egg and finally in the bread crumbs, slightly pressing the bread crumbs in. Stick them in the freezer while you prepare the oil. In a heavy bottomed pot, pour vegetable oil about 2 inches up the pot. Heat on high heat until a small chunk of bread thrown in turns brown very quickly. Place the fritters in the hot oil and flip after 45 seconds. Cook about 45 seconds more. You will know when to take them out because they will be golden brown. Remove with a slotted spoon and place on a paper towel lined plate, immediately sprinkling with a pinch of sea salt.





Balsamic Green Bean Salad

Green Beans
Bacon
Garlic Cloves
Balsamic Syrup (recipe below)
Alalfa Sprouts

In a frying pan cook cut up bacon for about 5 minutes. Add beans and garlic. Brush liberally balsamic syrup over everything. Cook for about 10 minutes, stirring often. Let cool and top with sprouts and a goat cheese fritter.


Balsamic Syrup

Heat 4 cups of sugar and 2 cups of balsamic vinegar in a pan until boiling and all the sugar is dissolved. Cool and refrigerate for up to a month. Wonderful on Caprese Salad!




Related Posts Plugin for WordPress, Blogger...