I love the combination of lemon juice and goat cheese. It seems strange to combine the tartness of lemon with the creaminess of goat cheese but, trust me, it works, kinda like lemon pie with a meringue topping.
My latest creation stemmed from running around the kitchen at lunchtime wondering what the heck I was gonna make with the ingredients on hand. Asparagus? Tomatoes? Goat cheese? Presto–lunch!
I washed the veggies, threw the grape tomatoes into a plastic container, trimmed the woody ends off the asparagus, broke the remaining stems into pieces, and threw the asparagus into the container with about half an inch of water.
I covered the container and microwaved the veggies for about 1.5 minutes (until the tomatoes started to explode, teehee). I drained most of the water, splashed some lemon juice into the container, and mixed in about a spoonful of goat cheese. Yum, yum.
This dish also works with pasta. If you use pasta, drain most of the water from the pasta, add the goat cheese, mix well, then add the lemon juice and veggies.
I preheated the oven to 350 degrees and coated the bottom of a casserole dish with a thin layer of olive oil. I sliced a small-to-medium-sized eggplant and a couple of tomatoes. A row of eggplant was laid across the dish, followed by a row of tomatoes, and so on.
I sprinkled salt and pepper over the layers. The fridge revealed some left over Chavrie goat’s milk cheese and Montchevre goat milk cheddar cheese which I dabbed on the veggies.
I’m a sloppy cook. I wanted to use balsamic vinegar in this dish. Did I check to see if I had any before I sliced up the tomatoes and eggplant? Nope. Did I have any? Nope. So I improvised and used red wine vinegar instead. I splashed olive oil and red wine vinegar over the dish.
I shredded bits of oregano and sprinkled it over the layers.
I cooked the layered tomatoes and eggplant for 25 minutes. It wasn’t as pretty as the dish from homemadeadventure, but I enjoyed it. The goat cheese and vinegar were a nice, tart contrast with the meaty eggplant and fresh tomatoes.
As it starts to cool in the northern hemisphere, it starts to feel like harvest time. If you’re like me, you try to eat locally and seasonally when possible. If you’re like me, you don’t know what’s in season. I checked the Natural Resources Defense Council, as well as a nifty map at Epicurious, and learned what’s in season. In my corner of the world, September brings apples, beets, cabbage, eggplant, grapes, raspberries, and potatoes. I’m crazy for apples, so watch for upcoming apple recipes and dishes.