Panko Crusted Goat Cheese With Tomato And Asparagus Salad Food

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

PANKO-CRUSTED GOAT CHEESE WITH TOMATO AND ASPARAGUS SALAD

Steps:

• Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from the heat and stir in the balsamic vinegar, salt, and pepper to taste. Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate. Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the lined baking sheet. Refrigerate until ready to fry. Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1 minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use. Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes. To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2 slices of the warm goat cheese on one side of each salad and serve.

TOMATO AND GOAT CHEESE TARTS

Steps:

• Heat the oven to 400 degrees F with a rack set at the lowest level.
• Line the tart pans with the pie dough and press the edges into the sides of the pans. Prick the bottoms a few times with a fork. Place the tart pans on a rimmed baking sheet.
• Mix the goat cheese with the chives, parsley, and basil ribbons and divide the mixture among the tart pans.
• Top the cheese with the tomatoes, cut side up. Drizzle with about a half teaspoon of olive oil and top with a grind or two of pepper.
• Bake for 30 to 40 minutes, until the crust is golden brown.
• When ready to serve, unmold the tarts, sprinkle lightly with sea salt and top with a basil leaf.
• These can be served warm or at room temperature.

CRISPY GOAT CHEESE AND ARUGULA SALAD WITH CANDIED PECANS AND HONEY VINAIGRETTE

Steps:

• Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Refrigerate goat cheese until ready to use Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Slice ciabatta into six crostini. Halve grape tomatoes. 2 Form the Goat Cheese Disks Divide goat cheese in half. Using your hands, form each half into a ball. Divide each ball into two disks, about 1.5" in diameter. If goat cheese is already in medallions, leave as is. Place disks on a plate and place in freezer at least 15 minutes. 3 Toast Crostini and Make Candied Pecans Arrange ciabatta slices on prepared baking sheet. Brush with 2 tsp. olive oil and sprinkle with a pinch of salt and pepper. Bake until golden brown, 6-8 minutes. Place a medium non-stick pan with pecans, sugar, 2 tsp. water, and a pinch of salt over medium-high heat. Bring to a simmer and cook, stirring constantly, until pecans are sticky, 5 minutes. Carefully transfer to baking sheet next to toasted ciabatta. Allow to cool before breaking into smaller pieces. Wipe pan clean. 4 Bread and Fry Goat Cheese Line a plate with a paper towel. Place liquid egg and panko in two separate bowls or shallow dishes. Season panko with a pinch of salt and pepper. Working in batches, place goat cheese disks in egg, shake off excess, then dip in panko. Be sure to completely coat disks, pressing panko into goat cheese. Heat butter and 2 tsp. olive oil in pan used to cook pecans over medium-high heat. Add breaded goat cheese and cook until golden brown, 2-3 minutes per side. Remove to towel-lined plate. 5 Prepare Vinaigrette In a large mixing bowl, combine honey and vinegar. Whisk in 2 Tbsp. olive oil. Season to taste with salt and pepper. 6 Plate the Dish Add arugula and grape tomatoes to vinaigrette. Toss to combine. Taste and add a pinch of salt and pepper, if desired. Place salad on a plate and add candied pecans, two crispy goat cheese disks, and crostini on the side.

PANKO-CRUSTED CHEESE WITH TOMATO-BASIL CONFIT

Steps:

• Line a baking sheet with parchment paper. Cut cheese in half to create 2 flat discs and then cut each disc into 8 wedges. Place wedges on prepared baking sheet and freeze, 1 hour.
• Preheat oven to 350°F (180°C). Prepare tempura batter according to package directions and season with salt and pepper. Pour panko into a bowl. Dip each piece of cheese into tempura batter and then into panko, coating evenly. Heat a large saucepan filled with 1 in. (1 cm) of oil over medium-high heat until a candy thermometer reads 375°F (190°C). Working in batches, carefully drop panko-coated cheese into hot oil and fry until golden brown, about 2 min. per side. Using tongs, remove cheese from oil and place on a paper towel-lined plate. Transfer cheese back onto baking sheet and bake on middle rack of oven until cheese starts to bubble out of the crust, 3 to 5 min.
• Heat butter in a small saucepan over medium heat. Add onions and cook until softened, about 2 min. Add sugar and vinegar and cook, stirring, until sugar dissolves and vinegar starts to boil, about 3 min. Add tomatoes and remaining salt and pepper, reduce heat to medium-low and cook, stirring often, until juices have evaporated completely, about 20 min. Stir in fresh basil. Top each piece of cheese with tomato confit and serve.

ASPARAGUS, TOMATO & GOAT CHEESE SALAD

Steps:

• ARRANGE asparagus, onions and tomatoes on platter.
• TOP with cheese, basil and nuts.
• DRIZZLE with dressing just before serving.