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Craig Claiborne published in New York Times in 1983 that you “take some rounds of goat cheese, press them into bread crumbs and fry the rounds in little oil OR bake them at 400°F.” That’s when Americans also started cooking the dish as part of regular meals. It’s not just the French that cook this dish now. After the article got published, goat cheese salad became a trend.
Goat cheese is known as ‘Salade au Chevre Chaud’ in France. This is a dish that does not become outdated and is still a favorite part of meals. The salad can also be served with fruit and nuts. American restaurants have goat cheese salad on their menus. In traditional French style, goat cheese is melted on bread pieces and then served with greens. Cheese is coated with breadcrumbs to add crispiness. Since the bread crumbs need to stick to cheese, they are dipped in milk and flour.
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