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Goat Cheese Crouton with Mushrooms
in Madeira Cream
Bayona, New Orleans
Goat Cheese Crouton
4 slices 7-Grain Bread, toasted
1/4 cup fresh Goat Cheese, softened
2 tablespoons Butter, softened
Mix goat cheese with butter then spread on toasted bread
Trim crust and cut in half. Set aside.
2 tablespoons Shallots, finely chopped
4 ounces Madeira, medium dry (Rainwater or Sercial)
3/4 cup Whipping Cream
In a small pot or saucepan, Simmer shallots in Madeira until
reduced by half.
Add cream, bring to a boil, then reduce heat and simmer about 5-10
until cream thickens slightly.
1/2 pound Mushrooms, mix of oyster mushrooms,
3 tablespoons Butter
1/2 teaspoon Garlic, minced
Salt & Pepper
2 teaspoons Chives, snipped
Remove tough stems from mushrooms and slice or tear into
Melt butter in sauce pan and cook mushrooms over medium high heat
until golden brown and slightly crispy. Stir in garlic and Madeira Cream.
Turn heat to high and boil for about 2 minutes, until mushrooms have
absorbed most of cream. Season with salt and pepper and toss in chives.
Place toast with the cheese in a hot oven or broiler just long enough to
brown a little. Remove from heat, arrange on plates and divide the mushrooms
equally. Garnish with more chives, if desired.
This is not
Bayona's recipe for 7-Grain Bread (at least I don't think so!),
but it is a
very simple recipe that I have come to rely on over the years.
might want to give it a try...
Seven Grain Bread
Pour 1 1/2 cups boiling water over 1 cup 7-grain cereal
in large mixing bowl. Dissolve 2 packages dry yeast in
1/2 cup warm water (105-115 degrees F). When
the cereal mixture is lukewarm, add yeast, 6 tablespoons safflower oil, 1/2 cup
honey, 2 teaspoons sea salt, 2 beaten
eggs and 2 1/2 cups stone-ground whole
wheat flour. Work in 3 more
cups whole wheat flour. Divide the dough in half
and spread into the
bottoms of 2 oiled loaf pans. Let rise until double and
bake 50 minutes
at 375 degrees F.
Index - Appetizer
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