Salade de Chèvre Chaud

Salade de Chèvre Chaud

Salade de Chèvre Chaud
Warm Goat Cheese Salad

Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.

Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!

The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.

Salade de Chèvre Chaud

Recette de Salade de Chèvre Chaud

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Pretty Little Cast Iron Skillet Pizzas

Irresistible Mini Cast Iron Skillet Pizzas

Pretty Little Cast Iron Skillet Pizzas

Ricotta & Mozzarella
with
Roasted Butternut Squash, Agave Syrup, Fried Sage, Violas
and
Arugula, Toasted Hazelnuts, Hazelnut Oil, Borage

I just couldn’t put them away, not just yet. Those mini cast iron skillets in which I served Shrimp & Grits last week were still hanging out on the counter…ready for the next irresistible presentation.

Inspired by my borage plant which is thriving in January and my violas which are still hanging on (condolences to my Chicago peeps), I set out to make some really pretty little pizzas.

Borage Arugula Pizza

Pretty Little Cast Iron Skillet Pizza Recipes

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Meyer Lemon Arancini, Flower Confetti, Parmesan

meyer lemon arancini, lemon rice balls, ciao fiore appetizer
Cocktail Hour @ Ciao Fiore!
Meyer Lemon Arancini, Flower Petal Confetti, Parmesan

It’s cocktail hour at Ciao Fiore!  Meyer Lemon Risotto left over from the previous night’s service is formed into balls, coated with panko bread crumbs, and fried in canola oil. We need to watch our food costs so here we transform the day-old risotto into a delightful bar appetizer. Finely grated Parmigiano-Reggiano and a sprinkling of flower petal confetti make the presentation pop!

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Foodbuzz 24×24: Hello Summer! A Meal with Edible Flowers in Every Course

summer-table-setting, garden table
Hello Summer!
A Meal with Edible Flowers in Every Course

lemon salad violas

Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.

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