All posts tagged: goat cheese

Olive Oil Drop Biscuits with Goat Cheese & Rosemary

Yes, biscuits made well are a thing of unbelievable perfection. However, we don’t always have time to make a “real” biscuit considering there are full episodes of Absolutely Fabulous on Youtube and stomachs are growling. And by proper biscuits, I do mean the kind where you need to roll out the dough, cut the dough, try to keep the dough cool and bake them until they glow in the oven’s warm love. But, forget about those when you don’t have time, because this drop biscuit recipe is absolutely fabulous itself! I didn’t have butter. But, I had olive oil, fresh rosemary and goat cheese. I knew I could whip something up because those ingredients are gold around these parts. These biscuits take about half the time as a traditional biscuit but hold amazing flavor and ….let’s be honest….when is a chunk of bread fresh out of the oven ever THAT bad?? Remember with a drop biscuit, the main thing is not to over-mix the batter and  just leave it be once it’s mixed. If you keep messing …

Amazingly Dressed | Goat Cheese

Do you need one shining star of a starter for your Christmas Party? Here it is! This goat cheese, as the name suggests, is amazing. Fully flavored goat cheese is topped in fresh herbs and olive oil. The rich goat cheese works perfectly with all the amazing herbs. I served it on Thanksgiving with homemade artisan bread, salt + peppered avocado and crispy radishes. Your guests will flippin love this one! Plus…cooking doesn’t get much easier! I made this in the morning and let it sit in the fridge until the night. The hardest part is finding a divine goat cheese. Fresh is best, folks!

Zucchini Goat Cheese Rolls + Mushroom Pasta

Umm…I think I mentioned that I found goat cheese heaven in Korea, right?  Oh yeah. I did. It’s right HERE! I could not wait to use this in something other than shoving my knife into the tub and scooping it out for knife-directly-to-mouth type of maneuver. Enter: Zucchini.  I stuffed the zucchini with goat cheese and a makeshift black olive tapenade, baked it in the oven and then shoved it into my mouth. Much better. Maybe. It’s pretty good on its own. Hehe. I also tried something that I’ve been thinking about since I reviewed Jungsik; an upscale restaurant in Gangnam. They had a delectable lamb dish that included fried soft rice cakes (ddeok). It was just as wonderful as I remembered. If rice cakes weren’t so processed and unhealthy, I may just eat the rice cakes and goat cheese until I am sick. Oh, dreams… Ingredients for Zucchini + Goat Cheese Rolls 1 medium zucchini 1/2 cup of goat cheese 1/2 cup of black olives 2 tablespoons of chopped, fresh oregano 1 large garlic …

|Korean| Goat Cheese

Meet my new Korean-organic-goat-cheese hookup! His name is Doug Huffer. He’s a foreigner. He owns Waeg Farm. And he and his wife make some of the most delicious cheese I’ve ever eaten! I am so excited to use this cheese in pretty much everything in the coming weeks!  Seriously. I’ve got so many things pinned on Pinterest just for the goat cheese I don’t know how I’ll get around to making them all…oh gawd…goat cheese… Goat cheese in Korea (like most real cheese) is imported and certifiably non-organic. For a small tube of goat cheese I could be out of 14,000 to 18,000 won. I bought 800 grams of goat cheese from Waeg Farm for 24,000 won including shipping. Here is an awesome article from the Korean Herald on Doug and the farm. Here is their Facebook page so you can check them out if you’re in Korea. If you want to order, just need to email them at: waegfarm@gmail.com. Tell them how many 200 gram containers of goat cheese you’d like. It’s 10,000 grams per container …