HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Tapas by Penelope Casas, the authority on tapas and Spanish cuisine, has been updated, with recipes like Fried Goat Cheese with Onion Confit, Vegetable and Goat Cheese "Lasagna", and Fried Beer-Marinated Chicken Wings with Salsa Brava.

Cookbook

 

Fried Goat Cheese with Onion Confit

Queso de Cabra Frito Sobre Cebolla Confitada

Fried Goat Cheese
Click to Buy Tapas

Serves 4-8 (Makes 8)

An outstanding tapa—one of my favorites from the new generation of tapas. The sweetness of the slowly stewed onions is the perfect foil for the goat cheese and its crunchy coating.

  • 1/2 recipe Onion Confit (below)
  • 1 egg
  • 1/4 teaspoon dried parsley flakes
  • A 4-ounce log goat cheese,
         cut in 1/2-inch slices
  • Dried bread crumbs, preferably mixed
         with Japanese-style panko crumbs
  • Mild olive oil for frying

Prepare the Onion Confit and reserve. [May be prepared ahead.] In a shallow bowl, beat the egg and parsley together with a fork. Dip the cheese in the egg, then coat with the crumbs.

Heat the oil to 360 degrees F, preferably in a deep fryer. Otherwise pour oil into a skillet to a depth of at least 1 inch, and heat the oil until it quickly browns a cube of bread. Fry the cheese until golden brown and drain on paper towels. [May be kept warm in a 200 degrees F oven for up to 30 minutes.] Warm the confit and place a tablespoon or so on 4-8 individual plates. Place one or two of the fried cheese pieces on top and serve right away.

 

Onion Confit

  • 2 tablespoons olive oil
  • 2 large onions, such as Vidalia or other sweet onion,
         (about 1-1/4—1-1/2 pounds), slivered
  • 2 cloves garlic, minced
  • 1/8 teaspoon crumbled thread saffron
  • 1 bay leaf
  • Kosher or sea salt
  • Freshly ground pepper
  • 1 tablespoon dry white wine

Put the oil, onions, garlic, saffron, and bay leaf in a shallow sauté pan. Heat over the lowest possible heat until the mixture begins to sizzle. Cover and cook 40 minutes. Season well with salt and pepper, add the wine, and cook until evaporated. [May be prepared ahead.]

 
  • from:
  • Tapas
  • by Penelope Casas
  • Knopf; Revised edition
  • Hardcover: 272 pages, $30.00
  • ISBN-10: 0307265528
  • Recipe reprinted by permission.

Buy the Book

 

Tapas

 

Visit the Global Gourmet's Spain page for more tapas and Spanish recipes.

 
 
 
Kitchen Gypsy

 

This page created March 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.