Toast au Cheever Chaud
with Pear Salad
A French classic that never gets old. Here I have chosen to serve it
with goat cheese au gratin on a dark rye bread; however, a whole grain sandwich
bread is also a good choice.
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| Toast au Cheever Chaud with Pear Salad |
4 portions
The toast
4 slices Danish rye bread
2 oz (50 g) goat cheese (chèvre)
2 oz (50 g) walnuts
2 tbsp honey
The salad
Approx. 2 cups (500 ml) frisée or radicchio lettuce
2 celery stalks
1 pear
3 tbsp hazelnut oil
1½ tbsp cream
di balsamic
sea salt flakes
freshly ground pepper
1. The toast: Preheat the
oven to 425˚F (225˚C). Toast the bread slices. Cut off the crusts to form a
square or cut a circle out using a glass.
2. Place one slice of cheese on each bread slice and place them on a
baking sheet line with parchment paper. Lay the nuts on the side.
3. Place in the middle of the oven until the cheese begins to melt and
the nuts gain a nice color, approximately 7 minutes. Watch the nuts carefully so
they do not burn.
4. Drizzle honey over the cheese while it is still warm.
5. The salad: Arrange the
toast on the lettuce together with strips of celery, sliced pear, and nuts.
Drizzle with oil and vinegar, and add salt and pepper to taste.
Cheddar Salad with Kamut Wheat and
Venison
The available grain and seed options have really exploded in recent
years!
For this warm salad, I’ve used kamut wheat, which you can read more
about on page 191. Feel free to try it with wheat berries, spelt berries,
hull-less barley, or pearl barley.
4 portions
1 cup (250 ml) kamut wheat
1 zucchini
5 oz (150 g) haricots verts (or green beans)
1 red onion
butter for frying
sea salt flakes
freshly ground pepper
3 tbsp capers
½ cup (100 ml) chopped dill
¾ cup (200 ml) coarsely grated cheddar cheese
approx. ½ lb (200 g)
sliced smoked venison
Horseradish cream
3½ oz (100 g)
cream cheese
9 oz (250 g) quark or cottage cheese
2–3 tsp grated horseradish
sea salt flakes
1. Begin by combining the ingredients for the horseradish cream.
2. Boil the kamut wheat according to the instructions on the packaging.
Add bouillon or salt toward the end of the cooking time. Pour out excess
water and let the steam release.
3. Cut the zucchini into small cubes and the beans into smaller pieces.
Peel and chop the onion. Fry the vegetables until tender in a pan. Add salt and
pepper to taste.
4. Blend the wheat with vegetables, capers, and dill and add salt and
pepper to taste. Fold in the cheese just before serving. Serve the salad with
smoked venison and horseradish cream.
Pepper Strawberries with Goat Cheese
Chicken
This salad is a real home run with this goat cheese gravitated chicken,
but it also goes great with a grilled pork loin. Simply a perfect salad for the
summer’s comfortable evenings and easy-going parties.
4 portions
4 chicken breasts (approx. 1 lb / 500 g)
butter for frying
sea salt flakes
freshly ground pepper
approx. 7 oz (200 g) goat cheese (chèvre), packaged in a roll
1 tbsp chopped fresh rosemary
2 tbsp honey
1 quart (1 liter) strawberries
2 avocadoes
2 tbsp white wine vinegar
⅓ cup (75 ml) grapeseed oil
30 mint leaves
2 oz (50 g) maché lettuce
1. Preheat the oven to 425˚F (225˚C). Brown the chicken breasts in
butter, about 10 minutes per side. Add salt, pepper to taste, and place the breasts
on a baking sheet covered with parchment paper.
2. Place one slice of goat cheese on each breast, sprinkle with
rosemary, and drizzle with honey. Bake in the middle of the oven for about 10 minutes.
3. Clean and cut the strawberries into wedges. Peel and slice the
avocadoes.
4. Toss strawberries, avocadoes, vinegar, oil, ½ tsp freshly crushed pepper, and salt. Fold in the mint and lettuce.
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