Salmon Sticks & Seared Salmon

CHILDREN’S RECIPE: Grapefruit Duck Sauce with Salmon Sticks
Salmon Sticks:
Ingredients:
4 oz Salmon, cut ¼” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ¼” sticks. Dredge in cornstarch. Cook in frying pan for 1-2 minutes until brown.

Grapefruit Duck Sauce:
Ingredients:
1 Grapefruit, supremed and juiced
1 tsp Ginger, minced
4 oz Honey
4 oz White Vinegar
2 oz Corn Starch
2 oz Water

Method of Preparation:
Bring ginger and grapefruit supremes to a simmer. Then add the honey and vinegar and bring back to a simmer. Mix the cornstarch and water to make slurry. Then whisk the slurry and grapefruit juice in the mixture while it is still cooking.

Serve Salmon Sticks on a plate with the Grapefruit Duck Sauce in a small bowl for dipping.

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FAMILY RECIPE: Grapefruit Salad and Seared Salmon
Grapefruit Salad:
Ingredients:
½ head Frisee
½ cup Pea Tops
¼ cup Cilantro
¼ cup Spiced Cashews
Grapefruit, 6 supremes

 
Salad Dressing:
Ingredients:
1 cup Jalapenos, diced
5 cloves Garlic, diced
1 cup Fish Sauce
4 oz Sugar
4 oz White Vinegar
4 oz Water

 
Method of Preparation:
Chop the garlic and chilis fine. Then put the fish sauce, sugar, white vinegar and water bring to a boil until the sugar is dissolved.  Add the garlic and chilis and cool. Drizzle over greens. Build the salad with grapefruit supremes and spiced cashews, drizzle dressing over salad.

Seared Salmon:
Ingredients:
4 oz Salmon, cut ½” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ½” slices and prepare the same way as the children’s recipe.

Dumplings & Pancakes

CHILDREN’S RECIPE: Tempura Pancake Batter and Apples

Ingredients:
1 Egg
1½ cups Flour
3 tbsp Baking Powder
1 tbsp Salt
1 tbsp Sugar
3 tbsp Brown Butter
1¼ cup Milk
2 Apples, peeled and sliced
1 Apple, diced; for dipping sauce
1/8 lb Butter; for dipping sauce

Method of Preparation:
In a bowl put the flour, baking powder, salt, and sugar then add the milk, brown butter, and egg. Cut two of the apples into wedges and dip in the pancake batter and put in to oil for 1-2 minutes until cooked through and crispy. In a separate pan heat diced apples and butter to make the dipping sauce. Place sauce in a ramekin for dipping the tempura apple pancakes.

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FAMILY RECIPE: Apple and Duck Consomme with Duck and Apple Dumplings

Ingredients: 1 whole Duck, roasted
3 Apples, sliced and skin on
1 oz Ginger, zest
1 tbsp Orange, zest
¼ tbsp White Pepper
1 stick Cinnamon
1 Star Anise
1 Bay Leaf
Pinch of Chili Flakes
1 tbsp Mushroom Soy
2 tbsp Rice Wine
3 Scallions, sliced, green section only
6 Dumpling Wrappers

Method of Preparation:
Consomme:In a four-quart pot, cook apples and ginger until tender. Add 3 quarts water, orange zest, white pepper, cinnamon stick, star anise, bay leaf, chili flakes, rice wine and mushroom soy. Place the roasted duck bones in the stock, simmer for 20 minutes and strain.

Dumplings:Chop the green part of the scallion, add to the duck meat to make filling for the dumpling wrappers. Fill dumplings, seal with water, then cook for 2-3 minutes.

Serve dumplings in consomme, garnish with julienne apples and herbs.

Muffins & Crab Gremolata

CHILDREN’S RECIPE: Broccoli, Cheddar and Turkey Bacon Corn Muffins
Ingredients:
1 box Corn Muffin Mix, and needed ingredients per box
½ lb chopped Broccoli Florets, blanched
4 oz Cheddar Cheese, shredded 
4 oz Turkey Bacon, diced and cooked
Honey Sea Salt Butter

Method of Preparation:
Mix muffins according to package directions. Add cooked broccoli, cheese and diced bacon. Bake in well-greased muffin tins at 325F for 16 - 20 minutes. Allow cooling slightly. Mix butter with honey and sea salt for topping.

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FAMILY RECIPE: Pan Charred Broccoli with Crab Gremolata and Aioli
Ingredients:
1 lb Broccoli, sliced in half with stems attached and blanched
5 cloves Garlic, roasted
2 Shallots, minced
6 Anchovies, chopped
1 Lemon, zested
¼ cup Capers
1/3 lb fresh Jumbo Lump Crabmeat (or can of Tuna)
¼ cup Garlic Mayonnaise/Aioli
Flat Leaf Parsley, rough chopped
¼ cup Parmesan Cheese, grated

Method of Preparation:
Saute broccoli in butter, season with salt and pepper until lightly browned on both sides and starting to soften. Add roasted garlic cloves, shallots, anchovy, lemon zest, and capers. Heat crabmeat to other side of broccoli pan to warm through with flavors. Dress plate with garlic mayonnaise and top with broccoli and crabmeat. Garnish with parsley and parmesan cheese.

Mexican Pizza & Chana Saag

CHILDREN’S RECIPE: Mexican Pizza
Ingredients:
Six 6” Flour Tortillas
1 can Light Red Kidney Beans, pureed
Salt, Pepper, Cumin to taste
½ cup Chicken Stock
2 cups Jack and Mozzarella Cheese or Mexican Blend, shredded
1 cup Plum Tomatoes, diced
½ cup Black Olives, sliced

Method of Preparation:
Heat stock in a small pot, add kidney beans, and allow heating for a few minutes, season with salt and spices if desired. Puree beans in food processor or blender until coarsely pureed. Spread beans on tortillas. Add remaining ingredients, pizza style, and place tortillas on cookie sheet. Bake at 375F for 12 minutes or until cheese is melted and tortillas are toasted. Cut into wedges and serve.

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FAMILY RECIPE: Chana Saag Style Kidney Beans and Spinach
Ingredients:
2 tbsp Coconut Butter, one to finish
1 cup small Onion, minced
¾ tsp Madra Curry
¾ tsp Gram Masala
¾ tsp Coriander
¾ tsp Cumin
¾ tsp Turmeric
1 Plum Tomato, diced
¼ cup Jalapenos, sliced
1 cup Kidney Beans, cooked
1 bag Chopped Spinach, frozen
½ cup Vegetable Broth
Salt, Pepper to taste

Method of Preparation:
In a flat-bottomed pan melt coconut butter. Sauté onions until translucent add dry spices and salt, mix thoroughly cook for two minutes. Add tomatoes, red jalapenos and blend together. Add kidney beans and spinach, then vegetable stock and cook on low heat for five minutes or until spinach is cooked. Add a tablespoon of coconut butter and serve.

Vegan Soup & Mushrooms with Truffle Oil

CHILDREN’S RECIPE: Vegan Mushroom Soup
Ingredients:
½ lb White Mushrooms, sliced; half cooked and half raw
1 tbsp Canola or Vegetable Oil
1 tbsp Coconut Butter
1 small Onion, peeled and diced
1 small Carrot, peeled and diced
1 White Potato, peeled and diced
2 cups Vegetable Broth
1 cup Oat Milk or other alternative unsweetened milk
Salt, Pepper to taste

Method of Preparation:
Cook half of the mushrooms in oil with pinch salt until they give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.  Melt coconut butter in a soup pot over medium-high heat, add onion, carrot and potato and cook until vegetables are soft and translucent, about 5 minutes. Add cooked and raw mushrooms and season well at this point. Pour vegetable stock and milk into mixture. Bring to a simmer and cook for 1/2 hour. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

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FAMILY RECIPE: Oven Roasted Mushrooms with Truffle Oil, Cheese and Chives
Ingredients:
1 lb White Button Mushrooms
3 tbsp Olive Oil
Pinches of Salt, Black Pepper, White Pepper, Ground Caraway, Paprika
3 Shallots, peeled and sliced
2 cloves Garlic, sliced
1 tbsp Butter
3-4 oz Goat Cheese, crumbled and soft
White Truffle Oil to garnish
Chives to garnish
Parsley to garnish

Method of Preparation:
Cook whole mushrooms in olive oil, as they start to brown add salt, caraway and paprika. Continue cooking until golden brown. Add shallots, garlic and butter, when the shallots brown, add goat cheese.  Before serving garnish with truffle oil, parsley and chives.

Smoothie & Salmon

CHILDREN'S RECIPE: Greek Yogurt with Mixed Berries and Flax Seeds Smoothie
Ingredients:
6 oz Low fat Greek Yogurt
6 oz Frozen Mixed Berries
1 oz Flax Seeds
6 oz Coconut Water

Method of Preparation:
Combine all ingredients in a blender and blend until smooth.

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FAMILY RECIPE: Seared Salmon over Yogurt Dill Sauce with Spinach
Ingredients:
2 fillets Salmon, 6 oz each
1 tbsp Olive Oil
6 oz Low Fat Greek Yogurt
Salt, Pepper to taste
1 tbsp Sugar
1 oz Chives, sliced
1 oz Lemon, juice of
1 oz Dill, chopped
1 tbsp Olive Oil
4 cloves Garlic, sliced
2 Shallots. sliced
1 tbsp Butter
12 oz Baby Spinach

 Method of Preparation:
In a heavy bottom or cast iron pan add olive oil and place over high heat. Season the salmon with salt and pepper, place skin side down in the pan. Bake at 350F for 5 minutes. In a mixing bowl combine yogurt, salt, pepper, sugar, chives, lemon juice and dill. In a sauté pan heat olive oil with garlic and shallots, cook until soft. Add spinach, heat until wilted and remove from pan. Finish salmon on stove; baste in butter. Plate salmon on a bed of spinach, top with sauce.

Oatmeal Pilaf & Short Ribs

CHILDREN'S RECIPE: Kid-Friendly Oatmeal Pilaf
Ingredients: 
2½ cups Steel Cut Oats

Method of Preparation:
To make quick Steel Cut Oatmeal, add boiling water to a bowl of steel cut oats, seal for a few hours.

Oatmeal Pilaf:
Ingredients:
1 tbsp Butter
½ small Onion, chopped
½ cup Broccoli, chopped
Salt, Pepper to taste
1 Carrot, julienned
½ cup Sweet Peas, frozen
2 cups Chicken Stock
1 cup Water
1 cup Steel Cut Oatmeal
2 tsp Parmesan Cheese, grated

Method of Preparation:
In 3-quart saucepan, heat butter over medium heat. Add onions, cook until softened. Add broccoli, salt, pepper, carrot, peas, stock and water; heat to boiling. Gradually stir in oatmeal. Reduce heat and simmer. Remove pilaf from heat. Stir in Parmesan and a bit more butter, season to taste.

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FAMILY RECIPE: Oatmeal Risotto with Beef Short Rib
Ingredients:
4 tbsp Butter  
½ small Onion, chopped   
Kosher Salt, Cracked Black Pepper to taste  
1½ cup Steel Cut Oatmeal
2 cups Chicken Stock
¼ cup Basil Leaves, torn
½ cup Parmigiano-Reggiano Cheese, grated
2 tbsp of Truffle Oil
4 cuts Braised Beef Short Ribs, 5 oz each

 
Method of Preparation:
Heat 2 tbsp butter in a pot over medium-high heat. Add the onions and salt, sauté until soft. Add oatmeal and chicken stock. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water if needed. Add basil, cheese, truffle oil and stir. Season with to taste. Reheat braised short rib in pan with 2 tbsp butter. Plate over risotto.

Green Beans Two Ways

CHILDREN'S RECIPE: Green Beans and Potatoes
Ingredients:  
2 tbsp Butter
1 lb small Potatoes, halved
¼ cup Shallots, sliced
1 cup Ham, diced
1 lb Green Beans, snipped and blanched
½ cup Cheddar Cheese, shredded

Method of Preparation:
To blanch green beans, put them in boiling water for 1-2 minutes, then immediately put in ice bath to stop cooking. This will maintain color and nutrients. Melt butter; sauté potatoes, shallots and ham together for 10 minutes until tender. Add green beans toss together, then add cheese on top.

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FAMILY RECIPE: Italian Style Green Beans and Potatoes
Ingredients: 
¼ cup Extra Virgin Olive Oil
1 lb small Potatoes, cooked
2 shallots, sliced thin
1 cup Ham, diced
1 tbsp Butter
2 cloves Garlic, sliced thin
2 Anchovies
1 lb Green Beans, snipped and blanched
1 Plum Tomato, diced fine
Salt, Pepper to taste

Method of Preparation:
To blanch green beans, put them in boiling water for 1-2 minutes, then immediately put in ice bath to stop cooking. This will maintain color and nutrients. In a large pan, heat oil, add potatoes to brown slightly. Add shallots, ham, butter, garlic, anchovies, green beans, tomatoes and sauté on medium heat. Sauté together until garlic is cooked and starting to caramelize, season well with salt and pepper.

Muffins & Shrimp Skewers

CHILDREN'S RECIPE:  Pineapple Stuffing Muffins

Ingredients:  
½ cup Butter
½ cup Sugar
4 Eggs
2 cups Pineapple, peeled and puréed coarsely
5 slices High Fiber White Bread, cubed
Whipped Cream to garnish
Strawberries, sliced; to garnish

Method of Preparation:  
Preheat Oven to 350F. In a bowl, over a pot of boiling water, mix butter and sugar until it starts to melt. Add eggs one at a time. Fold in pineapple and bread. Bake in 4 oz ramekins or muffin tins for 15- 20 minutes. Allow to cool slightly and serve. Garnish with whipped cream and strawberries.

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FAMILY RECIPE: Shrimp Skewers with Compressed Pineapple
1 Pineapple, cubed
Pinches of Maldon Salt, Black Pepper
1 Lime, zest
1 tbsp Extra Virgin Olive Oil
1 Lime, juice of
Red Pepper Flakes to infuse oil and to garnish
8 Shrimp, peeled, deveined and cooked
¼ cup Watercress Leaves
¼ cup Cilantro Leaves, chopped
3 tbsp Jalapeno Peppers, sliced thin
¼ cup Carrots, julienned

Method of Preparation:
Combine a little bit of olive oil, sea salt, black pepper, lime zest and pineapple. Place in plastic bag to vacuum seal. Combine red pepper flakes and lime juice to olive oil, dip shrimp in chili lime oil. Arrange shrimp on skewers with pineapple cubes. Grill on medium heat until shrimp are finished cooking and pineapple is marked. Mix watercress, cilantro, jalapeno, carrot, salt and pepper and drizzle with chili lime oil. Place skewers over salad and garnish with red pepper flakes.  

Meatballs & Couscous

CHILDREN'S RECIPE: Cauliflower Turkey Meatballs
Ingredients:
2 tbsp Olive Oil
¼ cup White Onion, diced
½ clove Garlic, sliced thin
Salt, Pepper to taste
4 slices White Bread; crustless, diced
½ cup milk
¾ cup Cauliflower Florets, blanched
1 cup White Cheddar Cheese, grated
1 lb Ground Turkey
1 tbsp Parsley, chopped
1 pt Sour Cream
Siracha to taste

Method of Preparation:
Sauté onions, garlic, salt and pepper in oil until soft and translucent. Soak diced bread in milk, add onions and garlic mix to bread. Mash the bread mixture with your hands until bread is smooth. Mix bread mixture into cauliflower, cheese, ground turkey and parsley. Season with salt and pepper. Shape into ½” balls, pan fry until brown.  Bake at 350F until cooked. Mix siracha with ½ of the sour cream. Plate and serve with sour creams.

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FAMILY RECIPE: Cauliflower Couscous
Ingredients:
2 tbsp Red Onion, diced
1 cup Red Pepper, diced fine
1 cup Carrots, diced
1 tbsp Olive Oil
Salt, Pepper to taste
½ head Cauliflower, florets processed to couscous
2 tbsp Mint, chopped
1 cup Golden Raisins, re-hydrated in hot water
2 tbsp Extra Virgin Olive Oil
½ cup Pumpkin Seeds, candied

Method of Preparation:
Cut cauliflower off the steam into smaller florets. Add cauliflower to food processor and pulse until all cauliflower looks like small couscous grains. In a large sauté pan cook onion, peppers and carrots in oil until soft. Season with salt and pepper, add cauliflower and sauté quickly. Remove from heat mix mint, raisins and drizzle with oil. Plate and garnish with pumpkin seeds.

Tots & Noodles

CHILDREN'S RECIPE RECIPE: Zucchini and Cheese Tots
Ingredients:
2 cups Zucchinis, grated
½ cup Panko Bread Crumbs
2 Eggs
1 tsp Garlic Powder
½ tbsp  Parsley, chopped
½ cup Pecorino Cheese, grated
Salt, Pepper to taste
1 tbsp Light Olive Oil

Method of Preparation:
Squeeze grated zucchini in a towel to drain of all water. Mix with panko bread crumbs, eggs, garlic powder, parsley, and cheese. Season with salt and pepper. Spread oil on baking sheet. Use a tablespoon to form oval shaped tots and bake at 400F for 8 minutes or until brown.

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FAMILY RECIPE: Zucchini Noodles
Ingredients:
8 Cremini Mushrooms, destemmed and halved
2 tbsp Extra Virgin Olive Oil
¼ Red Onion, julienned
¼ clove Garlic, sliced
2 tbsp Butter
2 Zucchinis, turning sliced into noodles
2 tbsp Parsley, sliced
2 tbsp Basil, sliced
3 tbsp Parmesan Cheese, grated fine, to garnish
1 tbsp Olive Oil
Salt, Pepper to taste

Method of Preparation:
Sauté mushrooms in oil, add onion, garlic and cook until onions are soft. Add butter to pan and melt. Add zucchini noodles, parsley and basil and quickly sauté for about 1 minute. Remove from the heat, toss in olive oil, salt and pepper. Serve noodles in bowl, top with mushroom and grated cheese.

Grilled Cheese Bites & Ricotta Toast

CHILDREN'S RECIPE: Pear Butter Grilled Cheese Bites
Pear Butter:
Ingredients:
10 Pears, cored, cubed and skin on
2 Lemons, juice of
½ tsp Allspice
1 Cinnamon Stick
½ cup Sugar

Method of Preparation:
Place cut pears into a pot and cover with water. Add lemon juice and bring to a boil. Boil for 20 minutes or until pears are soft. Strain liquid and discard. Place pears in a food mill and rice into another shallow pot. Season with allspice, cinnamon stick and sugar. Place pot with the pear mixture back onto the stove and cook on low for about 2 hours stirring every 5-10 minutes. The mix starts out with an applesauce consistency. Cooking on low should reduce all the liquid in the pears and start to caramelize while reducing. Chill and serve when finished.

Grilled Cheese Bites:
Ingredients:
2 slices Brioche, ¼” each
1½ tbsp Pear Butter
1 slice Fontina Cheese, 2-3oz
1oz Butter

Method of Preparation:
Spread Pear Butter onto one side of brioche, and then top with sliced fontina. Toast in a pan with melted butter until golden brown; flip and bake at 350F for 1-2 minutes to melt cheese. Cut crust off, slice into four equal squares and serve.

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FAMILY RECIPE: Pear & Ricotta Toast
2 slices Sourdough Bread, ½” each
2 tbsp Olive Oil
2 tbsp Pear Butter, from children’s recipe
1 cup Whole Milk Ricotta, whipped
1 Pear, cored and julienned
2 tbsp Extra Virgin Olive Oil
½ Lemon, juice of
Salt, Pepper to taste
8 Pecans, candied and chopped
1 tbsp Honey
Micro Herbs to garnish

Method of Preparation:
Drizzle olive oil on sourdough and season with salt and pepper. Toast the bread on a grill or panini press until golden brown. Spread Pear Butter to one side of toast and top with ricotta. Toss pears in extra virgin olive oil, lemon juice, salt and pepper. Add seasoned pear to top of toast garnish with pecans, honey drizzle and micro herbs.

Puree & Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Avocados
Water/Breast Milk to taste; check with your doctor about water in your area
Lemon Zest, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Cut the avocado in half, remove pit and scoop out the inside. Place the avocado flesh in a food processor or blender and purée until smooth. As the baby develops you may use a fork to mash the avocado. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Lemon zest, cilantro, garlic or onion powder may be added as baby progresses.

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FAMILY RECIPE: Shrimp with Avocado, Mango & Black Bean Salad
Ingredients:
2 Avocados, pitted, peeled and diced  
3 cups Black Beans, cooked
2 cups Red Onion, sliced
1 Mango, pitted, peeled and diced
1 tbsp Cilantro, sliced
2 Limes, supremed and juice of
1 lb Shrimp, cleaned, deveined and cooked
1 tbsp Salt to taste

Method of Preparation:
Combine avocado, black beans, red onion and mango. Sprinkle in cilantro, add lime supremes, lime juice and blended oil. Season shrimp with lime juice and salt. Plate salad and top with shrimp.

Puree & Scallops

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Mint Leaves, Parsley, Dill or Garlic Powder to taste; as baby’s palate develops

Method of Preparation:
Place peas in a steaming basket over boiling water. Cover pot and steam for 5-15 minutes; depending on the age of your baby, longer in the early stages of eating. Purée peas in a food processor or blender; using some of the steamed water until smooth. You may also add breast milk or formula to give it more of a creamy consistency. May be stored in refrigerator or freezer. Mint leaves, parsley, dill or garlic powder may be added as baby progresses.

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FAMILY RECIPE: Scallops over Bacon, Mushrooms, Rice, Peas & Mint
Ingredients:
1 tbsp Vegetable Oil
8 Sea Scallops, dried
Salt, White Pepper, to taste
1 tbsp Butter
2 sprigs Thyme
1 tsp Lemon, juice of
2 tbsp Vegetable Oil
1 cup Onion, julienned
½ cup Button Mushrooms, sliced and sautéed
½ cup Oyster Mushrooms, sliced and sautéed
2 cups Peas, blanched
2 tbsp Bacon Lardons, rendered
1 cup Rice, cooked
1 tbsp Mint Leaves, sliced
Salt, Pepper to taste
½ cup Pea Tendrils, to garnish; optional

Method of Preparation:
Over high heat, place a heavy bottom sauté pan and add the vegetable oil to it. Once the oil reaches smoke point, season the scallops with salt and white pepper and place the scallops seasoned side down into the oil. Return to smoke point, reduce heat and sear until golden brown. Add the butter, thyme and lemon juice. Lightly season the scallop again and then flip. Turn the heat off and let the scallops ride until desired doneness.

Sauté onions in oil over medium heat until translucent and tender. Next add the mushrooms, peas, and bacon. Sauté for 2 minutes and add the rice. Sauté until all ingredients are tender and finish with mint leaves and garnish with pea tendrils. Season to taste and serve immediately.

Puree & Soup

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Basil, oregano or rosemary may be added as baby progresses.

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FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

 
Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

 
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.