This is my version of a recipe for spiced cheese that goes back a couple of millenia. I used to buy a similar product from the
Antiqua Culinaria Romana / Castra-Rota at our
local market on Saturday mornings, but they stopped showing up (for reasons I haven’t heard). Anyway, I missed their cheese balls, went to the Latin sources, and tried my own adaptation. Here’s where we are now:
Put into a food processor
- 10.5 oz Ile de France spiced goat cheese buchette (plain will do, but it’s not quite as good)
- 6 large cloves garlic (~1/2 medium head), mashed
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp ground coriander
- 1 stalk celery (with leaves if possible; thinly slice the celery before putting it into the processor to avoid having strings)
Process until smooth.
Add:
- ~2 Tbsp EVOO to texture & taste
It’s quite tasty.
2 comments:
wow thats a lot of garlic - which makes this appealing to me as I love the stuff. simple yet intriguing recipe...might just give it a shot myself.
For a Food Fest at school, I made a batch with a lower percentage of garlic, and it was a big hit with normal people.
Here's what I did:
Put into a food processor,
six medium cloves of garlic
the leafy greens from a whole stalk of celery
1 ½ tsp salt
1 ½ tsp black pepper
1 ½ tsp ground coriander
Grind until everything is finely chopped.
Add 4 packages of herbed goat cheese, 4 oz each (16 oz total).
Process until smooth.
Use a spatula to scrape the sides & top so as to incorporate all the little bits that have escaped.
Add ~ 4 Tbsp EVOO.
Process until smooth again, then taste and adjust spices to taste.
Put into a 3 cup container and refrigerate.
Enjoy as a spread.
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