CHILDREN’S RECIPE: Carrot Mac n’ Cheese
Ingredients:
4 oz Elbow Noodles
4 oz Carrot Bisque, from family recipe
2 oz Goat Cheese
Panko Bread Crumbs to garnish
Method of Preparation:
Put cooked noodles in a steel bowl, on low heat. Add goat cheese and carrot a purée. Mix well. Serve in a bowl and dust the top with panko bread crumbs.
FAMILY RECIPE: Ginger and Carrot Bisque, Crispy Goat Cheese
Ingredients:
2 lbs Carrots, peeled and diced
2 qts Water
3 tbsp Olive Oil
4 Shallots, chopped
1 Onion, chopped
1 tbsp Ginger, sliced
4 Scallions, white section only, sliced
4 Garlic Gloves, minced
4 oz Unsalted Butter
Method of Preparation:
Bring carrots to a boil. In a four-quart pot cook olive oil, shallots, onion, ginger, white of the scallions and garlic. Add water from carrots as vegetable stock. Then add carrots and cook until tender. Purée while adding butter.
Crispy Goat Cheese:
Ingredients:
4 oz Goat Cheese
4 oz Flour
2 Eggs, whisked
2 cups Panko Bread Crumbs
2 cups Olive Oil
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Cut the goat cheese into ¼” pieces. Dredge them in the flour, egg and last the bread crumbs. Bring the olive oil up to 300F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese.