a reply to: Mousygretchen
I was teasing on you it's my adult version of pulling on pigtails...
That's likely because they are not in such a high demand for their milk and cheese that they haven't been industrialized as a living GMO like cows and
goat cheese/milk etc can get a gamey odor that's why I suggested salt as a natural preservative and well when eating goat mint rocks it out so I'd
approach soap making the same way as cooking in what pairs well when eating it
Here's another recipe adjust accordingly for amount of people that will be eating:
A stick of butter
Milk of some sort or heavy cream(add equal part water) can even be rice milk, almond milk sheep milk not goat milk although it makes pan's flute
Herbs/spices (hope you have a mortar and pestle to grind the larger spices)
Sugar or syrup whatever you prefer
Leeks(just the stalks plant the bottoms to grow them yourself)
Ok you need a large fry pan small fry pan and a sauce pan with a cover
Slice the potatoes thick enough to not break up when frying them but don't get too worried about thickness around a 1/4" or 6mm or less allows a
faster cooking time. Soak the slices in a large bowl(this removes the starch you can save the starch and use it in your ironing if desired there's a
recipe for homemade play dough/clay using it too search the web for that)
Add the *milk to the sauce pan and slice the goat cheese(it's very sticky so a small bladed thin knife makes it easier) and add it and half the stick
of butter as well as the leeks(rinse them first salmonella is bad mmkay) you can cut them to the length you desire to fit in your mouth.
In the small fry pan add the cardamom and other spices except the cinnamon, black pepper, cumin and sugar.
In the large fry pan add the other 1/2 stick of butter and sugar or syrup leave the other pots and pans off the heat for now
Ok heat the skillet(large fry pan) and start stirring the butter and sugar/syrup add some water to keep it kinda thin if it gets too hot as it heats
up keep stirring til blended do this on medium heat as we are making a caramel but want it as a coating not a candy.
In the small fry pan heat it up and add the cardamom and coriander to release some of the oils and aromatics this is a very quick process done on high
heat and stirred around and soon as the bouquet releases cut off the burner and let it set with one last stir.
Now start adding the potatoes do not layer them on top of each other flip each one immediately after it goes into the pan. Let them sizzle on both
sides now is a good time to start the heat on the saucepan of milk butter and goat cheese add the cumin and black pepper stirring in the cheese and
butter as it melts into consistent sauce then toss in the spices out of the small fry pan and the potatoes as they are fried to kinda flexible but not
break apart done keep coating and frying until the potatoes run out if the heat is too high the caramel will too so make sure to add water and
sugar/syrup as it seems to get too low in amount when frying.
Ok once all of that is done and in the large sauce pan reduce the heat to low then go have a smoke and a glass of wine a good red such as cabernet,
shiraz, or malbec pairs well, stay away from whites with white sauced colored dishes it's improper you might even want to add a splash into the sauce
pan to add that certain je ne cest pas for dead homies as when you've tasted it and put the tasting spoon back into the food to stir that's where the
love comes from.
After the cigarette(perfect timer) go sprinkle the cinnamon on top of the entire mass like you are blessing it with pixie dust used liberally.
After a few more cigarettes and glass of wine or two depending on your love for vino or about 15 to 20 minutes it should be ready to serve.
Bare in mind this gets way way better the longer it sits so cooking it a day ahead and refrigerating is best for impressing any dinner guests it can
be a main dish but makes a great pairing with a nice thick cut and well seasoned char of beef that was marinated in (worcester some vinegar and a
splash of soy sauce) I'd avoid teriyaki same reason for a less sweet wine looking for food balance not food all being sweet that's the potatoes job
when pairing food (red from the meat on potatoes is unappetizing to look at when cooked on the rare side that's why it typically gets marinated)
There is no such thing as a "side" in real cooking of the gourmet variety... the goal is that each thing on the plate could stand wholly on it's own
and satisfy the palate all on it's own not just some filler because you are trying to stave off hunger and one thing may not be enough to do that for
I didn't add specific amounts because I don't measure anything I look for consistencies and know how strong such spices etc are on their own and what
they pair with by eating the herbs and spices by themselves in such a manner you can develop your own palette and be able to pair them together into a
symphony of flavors instead of cacophony of bam! or blandness.
I've a secret for herb selection and food pairings for dishes but some chefs have to take some secrets to the grave...