cheese gain

in your kitchen

THEY are affectionate,
charming, and smart lit-
tle artimals.

They require only a tean
vegerable-based diet and
water. They have been 2
domesticated companion and
source of food for mankind for
thousands of vears.

These animals have provid-
ed nomads and farmers with
meat, hide, decorative horns,
milk, and cheese, Resilient and

highly productive, they can
survive On sparse vegetation.

Of course the object of our
gastronomic admiration is
none other than the goat.

Since the Second World
War goats have become one of
the most common domesticat-
ed animals around the world.

Goat meat consumption is
still relatively small on a per
capita basis, especially in the
northern hemisphere.
However, the goat cheese —
in Norway, Gjetost; in Italy,
Formaggio di Capra; and in
France, Chevre — has shown
steady popularity growth in
the past three decades.

Chevre is the most popular
goat cheese. It has a piquant
flaver and pleasant aroma,
because of its high acid con-
ten. It can be purchased
wrapped plain; marinated in
olive oil; flavored with herbs,
cracked peppers, or paprika;
and , so popular in France,
dusted with fine vegetable ash.

Soft npened goat cheese,
something like the well known
Brie, has a white exterior mold
skin and a soft creamy center.
As it ages the flavor gets more
pungent and sharp.

The nutritional profile of
goat's cheese (and milk) is
most Georable. [t is easy to
digest. lower in fat and in cho-
lesterol than cow's milk and
contains minerals, protein, and
vitamins.

Goat's cheese is available in
the larger supermarkets, but
the broadest selection is in
cheese speciality stores. Neat
to the classical imported van-
cties, there are some excellent
locally produced goat cheeses.
The types P have seen most
often are the Chevre types but
ina few stores ricotta and blue
varieties are also available.

‘Try B.C. goat's cheese as
part of your appetizer line-up
this year. It is more expensive
than regular cheeses, but itis a
handmade custom product.

Here are some recipes that
will give vou some ideas for
using these fine cheeses.

First, an excellent and very
attractive appetizer tor six. For
the pastry we use phyllo
dough, a wonderful compan:
ion in any Kitchen.

Phyllo Tart with Goat

Cheese

rth shore

news

(2 ROOD

Easy-to-digest goat

ng fans

NEWS photo Mike Wakefield

GOAT’S cheese is easy to digest, lower in fat and cholesterol than cow’s milk and
contains plenty of minerals, protein and vitamins. Use it as an appetizer or in sal-

ads and entrees.

8 oz. B.C. chevre

4 oz. B.C. (any kind) of
aged goat cheese

8 oz. regular cream cheese
2 large eggs

2 Thsp. fresh chopped mar-
joram

4c. melted butter

6-8 sheets of phyllo dough

Method: Preheat oven to
400 F. Select a muffin pan
ihe larger wpe}. Brash with
butter. Ina stainless steel bow!
mix together the cheeses, the
egg and the marjoran.

Lav out the phitlo dough.
Brush each deaf with butter.
With a sharp knife cut tour 3"
Iw 5" squares in cach sheet.
Plice cach into the muffin pan
and spoon in the cheese mis:
ture. Bake in the oven until

golden brown. Remove from
the oven and wait 5 minutes
before service. During: this
tame prepare a salad with let-
tuce, radiccio, or other mixed
wreens, Sprinkle with your
Saworite Vinaigrette type dress
ing. Place ona chilled plate
and place on top the goat
cheese tart. Serve right away.
Is impressive, and a novel
Laste combination,
Mediterranean Orz,

Salad

16 oz. cooked orzo pasta
6c. yellow bell pepper small
diced

Ic. Roma (or other fleshy)
tomatoes small diced

2 tsp. fresh sage chopped

2 ¢. deveined spinach

blanched and chopped

1 Thsp. fresh dill chopped

2 tsp. fresh oregano chopped
2 tsp. fresh thyme chopped

1 tsp. fresh basil chopped
ke. balsamic vinaigrette
dressing

#c. of goat’s cheese crum-
bled (like feta).

Method: Prepare and tine
up all che ingredients. Select s
large bowl and miv well ail the
ingredients, except the cheese.
Cover and refrigerate 2 hours.
Chill tour salad plates. Remove
salad from the refrigerator, and
mia gently, Cheek tor thaver.
Serve out portions onto the
salad plate. Garnish with goat
cheese and some freshiv
ground coarse black pepper on
the rim of the plate.

“THIS WEEK’S BEST BUY

‘

Westlynn Bakery

1199 LYNN VALLEY RD., LYNN VALLEY CENTRE

CARROT CAKE
2 loaves for 4%

reg. °3° each

985-1622

Valid Feb. [9-25/98 4

Wednesday, Februa:y 18. 1998 — North Shore News — 31

OTIVE
COLLISION SPECIALISTS

B.C.A.A. - A.R.A.
APPROVED CENTRE

PO

ALL MAKE COLLISION REPAIRS |
“LIFETIME GUARANTEE” |

Alternative transportation crranged

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i7ialsis. “Same owner for 4’

" Serving “World Famous Fish & chips)
; is HORSESHOE BAY since 1946;

Volid uanl
March 3/98

for

Monday to Friday only, 2 p.m. to closing
Horseshoe Bay location only
* Dine-in only
Not valid with other promotional ofters
Buy the first entree, and receive a second
entree of equal or lesser value with this ad,

Se sae:

z COMMUTER'S. me
+» BREAKFAST. -

6408 Bay Street
West Vancouver

921-7755

FINALLY!

A bottom-freezer
Fridge that fits.

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Ss OEST NV ANCOUVE R May
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