April 1, 2012 in Uncategorized
We had a pretty lunch today.
Ima gonsta share its wiv you.
Onward we now go……
First thing I did was roast some brussel sprouts and wittle bitty baby potatoes. (They’re actually butter potatoes.)
These are fresh brussel sprouts from the produce section. They are huge.
I cut the stems away from the base, and then cut each sprout in half. I wanted them to roast in the same amount of time as the wittle potatoes, and they wouldn’t have done so if left whole.
I tossed all the veg with olive oil, balsamic vinegar, and then sprinkled with garlic powder.
Is that not utterly beautiful??????
I just can’t get enough of that. So pretty to look at.
Bake at 400 degrees until done. Until done is somewhere in the vicinity of 45 minutes to an hour. I think.
Once the veg is done, I sprinkled very generously with salt, pepper, and garlic salt.
Garlic salt is the greatest invention in the world.
Other than bras.
While the brussel sprouts and wittle potatoes were baking, I prepared the goat cheese marinara.
This is a super easy recipe that I came across in a cooking magazine.
Three ingredients is all you need…….
Marinara sauce (about 2 cups)
8 ounces of goat cheese (I opted for the garlic and herb goat cheese)
bread of your choosing (extremely firm bread, such as a banquette, would be best)
Freeze goat cheese for 15 minutes. The purpose of this is to make the cheese more firm and manageable for slicing.
Spread the marinara sauce in the bottom of a baking dish.
Remove goat cheese from freezer, slice, and then place atop the marinara.
Bake at 350 for 10 minutes. Just long enough for everything to warm up nicely.
While that’s baking, you may wanna toast your bread.
Banquette bread really would taste best I think, but that’s not what I used because banquette bread is small……. and I have people to feed. We don’t want small bread.
Scoop out a goat cheese slice and some marinara, then smear it all over the bread.
Where’s the finished veggies??
I ate loads of this.
It was amazing.