Friday, November 21, 2008

For the Soul...

I've been hearing more people around me with the sniffles lately, summoning that flu season is here. And what better for that than a hot bowl of home made chicken soup? Here is a very easy and quick recipe which has depth and rich flavor. I always buy organic chicken thighs with bone in and skin removed, (ask your butcher to do this for you), to enhance to flavor of the broth. This should take about 40 minutes start to finish.

Chicken Soup
serves 4 - 6

1 - 2 TBLS olive oil
6 Organic chicken thighs (bone in, skin removed)
1 cup sliced onion
3 garlic cloves, sliced thinly
1/2 cup chopped carrot
1/2 cup diced celery
1 -2 cups washed, and cut green beans
approx 6 cups filtered water
1 bay leaf
salt and pepper

In a large pot, heat olive oil and add sliced onions. Saute for a few minutes, until soft. Add chicken thighs and carrots, celery and garlic. Season with salt and pepper. Allow carrot and celery to sweat for about 5 minutes on med- low heat. Add water and bay leaf. Bring to a boil and simmer for about 15 minutes, or until chicken is cooked through. Remove chicken and set aside to cool. Reduce heat and skim fat off the top of soup. Add green beans, season again with salt and pepper, bring to a simmer. Once chicken is cool enough to handle, remove chicken from bone and pull into nice pieces. Discard any fat or inedible pieces. Return chicken to pot and reheat gently.

Wednesday, November 5, 2008

Best. Birthday. Ever.

November 4th, 2008 will go down in history as the best birthday I have ever had. I feel proud to be an American, proud to be a part of a working democracy and proud to be a part of this new political era. Go USA!

Friday, October 17, 2008

Better with Butter

Ah, butter, the forbidden saturated fat, how do I love thee? There's no arguing that a little butter makes everything a just a little bit better. Whether used as a cooking medium or to make the perfect pastry or simply enhance your morning toast, this beautiful, ancient and ubiquitous fat has been used across the globe since as early as 8000 B.C. The chemistry is simple: agitate cream, either by whipping or churning, until fat globules are broken up, causing them to bond with other fats and congeal into a solid, beautiful mass. The result is a pure and simple cooking ingredient.

Entire books can be written, (and I'm sure that there are a few), about the uses of butter in everyday cooking. The purpose of this post is merely to celebrate butter and perhaps open your eyes to the more artisinal varieties available in the market today. No longer do you have to settle for Land-O-Lakes with added colors and flavors. Many supermarkets offer domestic and international brands, all of which have distinctly and delightfully different flavors. Recently, I brought home a nice crusty French baguette and instead of serving it with cheese, I laid out an Italian butter, (Delitia Ill Burro), made from the same cows' milk that goes into the famed parmigiano-regiano cheese. It was a nice change of pace and we recognized the same nutty flavor found in the region's cheese. I encourage you to eat your way through butters from around the world, they really are quite different.


One of the most simple, yet sexy things you can do with butter is make a compound butter by adding herbs, spices or other flavorings to softened butter, then formed and chilled. These are amazing to keep on hand to top roasts, fish or sauteed vegetables. I slide a few slices under chicken skin before roasting. Compound butter can be used on an infinite number of foods, anywhere you would use butter. A classic combination is parsley, shallot, lemon zest or juice, salt and pepper. But the variety of ingredients is limitless. Try brown sugar and cinnamon for roasted butternut squash or yams, or on top french toast. Lavender, fennel seed and orange zest for chicken. And on and on...
Here's the technique for creating your own:

Blend together either by hand or food processor:
1 stick of butter, room temp
minced herbs, garlic, shallot, salt etc...
Take butter mixture and place on plastic wrap or parchment paper and form a log. Twist each end to seal.
Place in fridge and cool until it becomes hardened. Slice off as needed. Store in fridge, (or freezer), for a long time.


I like to get crazy sometimes and deconstruct my compound butter, it makes for a beautiful and impressive display for serving butter with bread at dinner. You can also set it on top of fish when it comes out of the oven. Place a pat on top while fish is still piping hot. But mostly, it's just pretty to look at. Get creative and people will be impressed by your effort.

Once again, amazing photos by Yvette, my hero!

Saturday, October 11, 2008

Little Compton, RI

The next destination on our trip was Little Compton, Rhode Island to visit my mom and dad. I've been going to LC since I was ten as it was our escape from the brutal Florida summers. After renting the same house for years, mom and dad finally built a beautiful house and now spend about 5 months out of the year there. I love to visit and this year was the first time I had seen RI in the Fall since I usually visit during the Summer. Man, what a treat! Green and lush, due to heavy rains this summer and crisp, cool air. We were in heaven. It's likely that we will return again the same time next year...

One happy day, we walked to the Wishing Stone Farm, a co-operative organic farm, just up the road from my parents' house. (Check out their blog.) My mom has a membership which allows her weekly visits to take home a variety of organic produce. I can't imagine better way to grocery shop - it took me back to a place in time where farming and community went hand in hand. We ate freshly caught stripped sea bass (thanks to my hubby's 35 pounder!!) and Wishing Stone Farm veggies that night. I don't know how you can possibly beat that!

Mad River Valley, VT

Waitsfield, Vermont.

We spent last week visiting friends and family in the North East - partly in the Mad River Valley of Vermont and then off to Little Compton, Rhode Island. Let me tell you, fall is in full swing in New England! The leaves were peaking in Vermont and I can honestly say, I've never seen anything quite so spectacular; something we just don't get to see here in Southern California. In the small, quaint town of Waitsfield, we strolled through the chilly air to the Saturday farmer's market and joyfully ate our way through dozens of booths. The plan was to check out the scene, then go to breakfast, but we ended up eating freshly baked bread and drinking apple cider. After running into friends, we all walked around for a few hours, taking photos (with our cell phone) of the Fall harvest: pumpkins, gourds, brussel sprouts, cabbage, garlic, and tomatillos! Such a great day.

Tuesday, September 16, 2008

Indian Summer

We're on our last leg of summer here in Los Angeles. Some days are cooling down, and beginning to resemble what we know to be Fall. However, today the temperature gauge will reach 90 - something, making us well aware that summer isn't quite over. I walked by these popsicle molds in Whole Foods the other day and was immediately reminded of the times we would visit my grandma's house in Florida. She always had dozens of cherry flavored popsicles on hand, such a welcomed treat for my sister and I.
Instead of using Jell-o and Kool -Aid, which is what she did, I used a watermelon which was on it's way out, and simple syrup. Blending the watermelon chunks and straining out the seeds is the bulk of the work. I am sure almost any fruit could stand in for the watermelon. If you don't want any extra sugar, leave out the simple syrup. Just blend up fruit(s), and freeze! These frozen treats will speak directly to your inner-most child.

Watermelon Popsicles
makes about 6 popsicles

1/4 whole watermelon, cut into chunks, blended and strained through mesh colander
1 cup water
1 cup simple syrup
popsicle molds

Make simple syrup: (optional)
In a sauce pan, bring water and sugar to a boil and allow sugar to dissolve. About 3 - 5 minutes.
Allow to cool to room temp.
In a bowl, or pitcher with a spout, add simple syrup to watermelon juice.
Pour into popsicle molds, leave about 1/2" room at the top.
Place sticks on molds and freeze for about 2 hours, or until frozen completely.

Yvette Roman Photography, 2008.

Monday, September 15, 2008

Mangoes and Curry Leaves, part II

I wrote about these amazing burgers months ago. I decided to repost because now I have some beautiful photos of them. Recently, we grilled about 20 burgers for our closest friends, one of them being Yvette, my dear and talented wonder-friend. I asked her to put her burger down mid-meal and take some photos. (She's a not only an amazing photographer, but also a good sport!).
These burgers come from a great cook book, Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid. It chronicles their travels through the great sub continent.
After making these as often as I have, I prefer to omit the yogurt that is called for in the meat mixture. I find that it makes these too moist and they are likely to fall apart on the grill. Instead, I make a yogurt cucumber sauce (raita), which works really well. To top these off, we add a simple watercress and shallot salad which we use as a condiment.

Cumin - Coriander Beef Patties
From Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid

About 1 lb best-quality lean ground beef (preferably grass fed/organic)
1/2 cup finely chopped onion
1 tsp minced fresh ginger
1 tsp cumin
1 tsp coriander
1/4 to 1/2 tsp cayenne
1 tsp salt
1/4 cup plain yogurt
1 tsp rice vinegar
1/4 to 1/2 cup packed chopped cilantro or mint leaves
vegetable oil

Place meat in a bowl, add onion, ginger. cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands - you want a smooth texture. Add cilantro or mint and fold into meat. Form patties into an oval or round about 3/4 " thick. Place on lightly oiled plates. Grill patties over medium flame, turning after 5 minutes. Cook to desired temperature.
Serve with toasted pita bread or flat bread.

Cucumber Yogurt Sauce / Raita

1 cup Greek yogurt - plain
1 hothouse cucumber, peeled, seeded, finely diced
1 shallot, finely diced
1 clove garlic, minced
2 radishes, finely diced
salt and pepper
juice of 1 lime

Mix together - chill until service.

Watercress and Shallot Salad
1 bunch watercress - roughly chopped
1 shallot, cut thinly
juice of 1 lime
drizzle of extra virgin olive oil
salt and pepper to taste

Place watercress and shallot in large salad bowl, add lime juice and olive oil. Toss gently and serve.

Salt and Pepper

About four years ago, I saw a lovely cookie recipe in the Los Angeles Times Magazine which looked elegant, yet totally unexpected. A basic sugar cookie dusted with Fleur de Sel and cracked black pepper, brilliant! I saved the article and stuffed it into some place and forgot about it soon after, (like most of the recipes I find). Fast forward to a few days ago, as I was unpacking some boxes of cook books, I happened upon my now faded torn out page of that same recipe. (love that!). As it turned out, I had the perfect occasion to try them, our Labor Day party in a day or two. So, I made a few dozen for our friends and they were an instant hit. It's the unexpected salty and sweet combination, rounded out by a little spice that got people talking.
This recipe is quite versatile and since sugar cookies are like blank canvases, I think next time I'll try lavender or sage. The options are limitless. I encourage you to experiment with this ever so simple recipe.

Fleur de Sel and Black Pepper Cookies
Adapted from Phil Barber, 2004.
Makes 3 dozen 1 1/4 inch round cookies

2 teaspoons lemon zest
*optional: 2 teaspoons fresh lemon thyme, finely chopped sage, or lavender or nutmeg...
4 oz. butter (1 stick), softened
4 TBLS sugar
1 cup all purpose flour
2 pinches table salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon Fleur de Sel

Cream lemon zest, *optional herbs/spices, butter and sugar. Add flour and salt mix until a thick dough forms. Form dough into a ball, place in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out dough to 3/8 thick. Cut cookies into any shape you like.
Crack fresh pepper and sprinkle Fleur de Sel on each cookie.
Place on cookie sheet and bake for 10 -15 minutes, or until lightly golden.
Cool slightly and serve.

UPDATE: I baked a batch of these over the weekend and added freshly ground nutmeg and they were amazing. I served Indian food for dinner and these cookies with a hint of nutmeg complemented the spices we had just eaten. I also made chai tea to serve with the cookies - all good! I took Yvette's advise and instead of rolling out the dough and using a cookie - cutter, I rolled dough into a round log, stuck it in the freezer for about 30 minutes and just cut from the log - it was so much easier, thanks, Yvette!
Yvette Roman Photography, 2008.

Saturday, September 13, 2008

Poppy Seed Cheesecake

For some reason, I was under the impression that making a cheesecake was difficult, so I never tried one. (Plus I didn't think I liked the thing). I was used to the overly sweet mound of cream cheese, topped with some kind of sticky, syrupy, shiny fruit. But as I was going through a new (seriously great) cookbook of mine, I saw this cheesecake and decided to give it a shot. I am really glad I did - it is so good. Rich, creamy and fantastically easy to prepare. The original recipe calls for drunken raisins, soaked overnight in vodka, but I omitted that step because my husband doesn't like raisins. The poppy seeds give this otherwise texture-less cake a subtle crunch. If you are planning on having anyone over for dinner, make this and they will think you are a super hero. (At least, that's how I felt).

Poppy Seed Cheesecake
Adapted from John Pawson and Annie Bell's, Living and Eating.

Serves 6-8
2 TBLS softened unsalted butter
1/2 cup white bread crumbs
1 tsp sugar

1/2 cup golden raisins
4 TBLS lemon, or any flavored vodka
1 1/2 lbs cream cheese
1 cup sugar
2 medium eggs
1 1/2 cups heavy cream
1/3 cup flour, sifted
1 1/2 tsp vanilla extract
1 - 2 TBLS poppy seeds

Place raisins in a bowl and pour vodka over them. Soak overnight.

Preheat oven to 375. To prepare base, grease an 8" spring form pan, using all of the butter.
Mix bread crumbs and sugar and press into the sides and base of the pan.

To make the filling, blend cream cheese and sugar in food processor. Beat in eggs and heavy cream, carefully fold in flour and vanilla extract. Mix in raisins and residual soaking liquor. Carefully pour mixture into prepared cake pan. Dust surface with poppy seeds so it is lightly covered in a thin layer. Bake for 45 minutes - until just puffy around the sides. It should be wobbly in the center. Turn off oven and open door slightly. Cool in oven for one hour. Serve at room temperature.

Thursday, September 11, 2008

Turkey meat balls and Romesco

This is really fast and easy. I didn't have a clear idea of what I was going to make for dinner, I walked aimlessly through the market today and picked out random items hoping I could come up with a meal. Ground turkey and a plethora of red bell peppers from the Newman's garden steered me in this particular direction. I picked a handful of herbs, and dinner is served!
Consider a simple green salad to make this an elegant meal.

Romesco originates from Catalonia, Spain. It's typically made with almonds, roasted red peppers (or tomatoes), roasted garlic, olive oil and a hint of sherry vinegar. Try it with roasted vegetables, fish or poultry. I don't follow a recipe, but there are many versions readily available. Here's what I do:

4 red bell peppers - roasted and skins removed* (see below)
4 cloves garlic, raw or roasted
1 large handful of blanched almonds
pinch of paprika
pinch of red pepper flakes
drizzle of sherry vinegar
salt and pepper taste
extra virgin olive oil

Place everything above in a food processor, except olive oil, and blend, slowly adding oil until the consistency is thick, yet smooth. Make sure the almonds have been ground all the way. Season with salt and pepper. Serve at room temp.

*The easiest way to roast peppers is to rub a very small amount of olive oil on peppers and place them on top of your burner (gas stove ONLY), set the heat to med/low and allow peppers to char on all sides. (If you are using an electric oven, place the oiled peppers on a pan and place under the broiler, rotating every few minutes until charred). After, place peppers into a bowl and cover with plastic wrap. The heat will allow the skins to separate and then they can be peeled of. Wait a while, the peppers are little pockets of steam waiting to be released. Remove the seeds and charred skins when they have cooled.

Turkey Balls
Serves 4

1 1/2 lb dark turkey - ground
1 egg
2 large garlic cloves, minced
1 tbls fresh sage - finely chopped save a few sprigs and leave whole
1 tbls fresh thyme - finely chopped
1 tbls fresh rosemary - finely chopped
1 tbls fresh basil - finely chopped
salt and pepper
extra virgin olive oil

In a large mixing bowl, place the above ingredients and combine thoroughly. Shape bite - size balls and set aside.

Heat oil in a large saute pan and place a handful of sage in hot oil for a few seconds to flavor the oil. Remove it and add turkey balls. Careful not to over crowd pan. Saute on each side for about 8 minutes, or until cooked all the way through. Drain balls on paper towels. Serve warm with romesco sauce.

Saturday, September 6, 2008

Oh, the Joy!

(This 1946 Joy of Cooking is a reprint of the 1943 edition and was printed through 1950.)

Recently, I bought a few more cook books for my cooking library. As much as I love the modern recipes and glossy photos (food porn), I always seem to refer to the greatest reference book of all, The Joy of Cooking, by Irma Rombauer and her daughter, Marion, who was first to illustrate and test her mother's work . (Great title, by the way). True, I don't really need to revisit chicken a la king (pg. 502), or marshmallow pudding (pg. 746), I do use it for basic things like mayonnaise, meringues, cakes, and basic cooking methods. Some recipes are grossly out dated, but don't be fooled, this book is a treasure for all food lovers. It's my most adored book, and I would bet that if you have one, it was bought by your mother, or even better, her mother. If you don't have a copy, look for one in a second hand store, it would be a sweet find, especially if you come across an original vintage edition.

(The highest known sum ever paid for the paperback rights to a single book, $1.5million, is for a cookbook that first came out in 1931: "Joy of Cooking.") NY Times.

Tuesday, August 19, 2008

Panini Party!

We finally moved into our new home and life is starting to settle down again. I wanted to share a party we threw to celebrate the new house and my husband's birthday. My parents gave us a panini press for Christmas last year and I didn't take it out of the box until this July. I was waiting for the perfect occasion, I suppose! There's no way you can mess up a panini, in my opinion, anything with bread and cheese can't go wrong. We had sliced turkey, mozzarella and Swiss cheese, arugula, onion and prosciutto on hand with a spicy dijon and olive oil mayonnaise. Be sure to brush some olive oil on the outside of the bread to allow it to toast nicely.

Side note - If you don't have a panini press, you can simply place the sandwich on a pan, preferably cast-iron, and top it with another heavy pan to press it flat. In all honesty, I like this way better. Save money on a panini press and grab 2 cast iron pans at a local hardware store. Cast iron pans are a definite must-have for the kitchen, anyway. Our panini press took a long time to get to the right temp, which still could have been hotter. If you choose the cast-iron route, be sure to regulate the heat, once the pan is hot, turn the heat down so not to burn bread.

1. Choose a rustic Italian bread like ciabatta or focaccia. Any bread with a semi-solid nature.
2. Bread slices should be no more than 1/2"
3. Brush outside of bread with good quality olive oil.

Arugula, tomato, prosciutto and brie
Roasted red peppers, watercress and goat cheese
Basil, mozzarella, tomato and olive tapenade
Brie and apple with fig jam
Turkey, swiss, red onion and pesto
Fontina, mozzarella, sundried tomato and baby spinach
Gorgonzola, pear and escarole
Artichoke, provolone, pesto and speck

Another special thanks to Yvette for the killer photos!

Thursday, July 10, 2008

My Favorite Things

Our lives are a little hectic lately, as we are selling our house and moving into a new one. But, I thought that maybe it would be fun to post a list of some food related or earth friendly items that I have been obsessive over lately. Please enjoy.....

Wednesday, July 9, 2008

Summer Gazpacho

Summer is officially here which means I can start enjoying tomatoes again. I like to slice them and top with thinly sliced red onion and blue cheese, a drizzle of extra virgin olive oil and sea salt. This really hits the spot on a sizzling summer day. Hot days also call for cold soup, of which gazpacho is probably the most well-known. I found a really simple recipe which doesn't call for any bread as some will. Allow the flavors to incorporate. The beauty here is that this soup gets better with time. Consider topping with avocado if you so desire.

From The Barefoot Contessa Cookbook, 1999.
Serves 4-6
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Yvette Roman Photography ©, 2008

Friday, May 30, 2008

I think I'm in love!

Chilean Sea Bass en Papillote with fresh herbs
Please, whatever you do, make this meal as soon as possible! It might seem like a complicated and time-consuming process, but I assure you that an en papillote dish couldn't be easier. Basically, en papillote is a cooking method in which an item is sealed in parchment and cooked in the oven. The trapped steam cooks the food, while its juices and flavour are retained within the parchment. Your guests will be most impressed as they tear open the packets of steaming goodness. I haven't done anything en papillote since culinary school and I wasn't sure I remembered the technique. I vaguely recalled that I needed to cut the parchment paper into a large heart-shape, (I channeled those valentine cards I made in grade school), place the fish to one side of the crease and seal it back up. That's the jist of the work that goes into this kind of fish preparation. Believe me, it is a wonderful and dramatic way to present your fish and it has an added bonus of easy clean-up. Prep ahead of time and put on a sheet pan in the fridge and enjoy a simple meal when you're ready - pop in the oven for less than 20 minutes.

I originally planned to use halibut, but Whole Foods had Chilean Sea Bass and I really love cooking with this fish. It's slightly sweet with a meaty texture that will hold together with all cooking techniques. You can use any fish, however I like Chilean Sea Bass because it's hard to goof.

Serves 4 - 6
1 1/2 lbs. centre cut Chilean Seas Bass, cut into 4- 6 filets.
A few sprigs of fresh herbs: tarragon, chive, oregano work nicely.
4 TBLS butter - (I like Plugra©)
4 TBLS dry white wine
salt and pepper
parchment paper

Step 1:
Rinse and pat fish dry. Set aside.
Set oven to 400.

Step 2:
Prepare parchment. Tear off as many pieces of parchment paper as you have filets.
Each piece should be about 15 inches long. Fold each piece in half and cut a half heart, but don't make the curve too sharp. Think of an oblong heart. Set aside.

Step 3:
Place one filet to one side of the crease in the parchment. Add 1 TBLS each of wine and butter top with a few of each herb. Season with salt and pepper.

Step 4:
Seal the paper by folding heart over trying to get the sides to meet. Start at the pointy end of the heart and begin to fold inward the top and bottom, working up the curve. It will hold its shape. It doesn't have to be completely sealed, but the less steam that can escape, the better. Place on a baking sheet. Bake for 17 minutes - serve immediately.

Serve with wild rice or oven-roasted potatoes and a simple herb salad.

Yvette Roman Photography, © 2008.

Monday, April 21, 2008

Roberto's Cauliflower and Poblano Soup

There's nothing I like more than someone handing me a recipe and telling me to give it a shot. This soup recipe comes from Roberto, a friend that I met at a dinner party a few months ago. We quickly learned that we both have a passion for cooking and once I tried one of his mini ginger cupcakes, it was clear that this guy could find his way around the kitchen! So, when he forwarded this recipe to me, I knew that I would have to try it.

I bought the creamiest white cauliflower at the Farmer's Market, thinking about how the roasted poblano would affect the final result. I imagined a creamy looking soup with a hint of green running through it. It turned out to be almost exactly what I expected. I think next time I will add one half of a peeled potato to it to give it a little more body. I had a ripe avocado which I just served along side with a squirt of lemon and salt. Yvette and I shot these pictures and then ate outside on a hot day and it was perfect!

Roasted Cauliflower & Charred Poblano Soup

1 head cauliflower cut into florets
1/2 peeled white potato cut into cubes (optional)
2 tb olive oil
1/2 tsp salt and 1/4 tsp of freshly ground black pepper
3 cups vegetable broth
2 tb heavy cream
1 poblano chillis - roasted and pureed

Preheat oven to 350 degrees.
Toss cauliflower florets with olive oil and black pepper. Spread out on a baking sheet. Bake covered with foil for 30 minutes. Make a few slits on the foil before the tray goes into the oven.

Meanwhile char the poblano chili. I have a gas stove and do this stove top. If you have an electrical range, you could roast it on the oven. Once the chili is charred, place it in a paper bag and close the bag. Leave it to steam in the bag for 20 minutes. The steam would make it easier for the charred skin to slip off. Remove the seeds and stem and puree in a food processor with 1/4 cup of water. Set aside.

Place the baked cauliflower in a pot and bring to a boil with the 3 cups pf vegetable broth and potato, if using. Turn heat down and simmer for 15 minutes.

Puree cauliflower with either a hand held blender or pour the ingredients in a blender. Be careful when blending hot vegetables . What I usually do is put a towel over the blender and fore go the cover. I place my hand over the towel before I start the blender again.

Pour soup back in the pot and add pureed poblano and cream. If the soup is too thick add a bit more stock to bring it to a desired consistency. Heat until warmed through. Do not boil. Serve this soup with organic blue corn chips with cotija or goat cheese. Drizzle some very good extra virgin olive oil right before serving.

Yvette Roman Photography©, 2008