Recipe of the Month - August
Okay, I confess I'm late, its just been too too hot to come up with a recipe of the month! I hope this little recipe makes up for it, though: a hot goat cheese quesadilla spiked with aromatic, Indian-spiced cilantro-mint chutney. It's actually for a book I'm writing at the moment, so technically the recipe isn't yet mine to share. I didn't want you to wait to enjoy the yumminess, so don't tell my editor, and I promise to give you all publishing details when it comes out. (Next Spring).
Quesadilla of Goat Cheese with Cilantro-Mint Ginger Chutney
Serves 4 as a lunch or snack, 8–12 as party nibbles with other goodies- 3 cloves garlic, peeled and chopped
- About 1 inch piece fresh ginger, coarsely chopped (about 2 teaspoons)
- 3–4 tablespoons coarsely chopped fresh mint leaves
- 3–4 tablespoons coarsely chopped cilantro
- 1/2 teaspoon sugar, or to taste
- Large pinch of salt
- Several good shakes of Tabasco or other hot sauce, or 1/2 fresh chillies, chopped
- 3 tablespoons yogurt
- 8 flour tortillas
- Olive oil for brushing
- 12 ounces goat cheese: fresh and with a rind such as Lezay, Montrachet, sliced 1/2"–3/4" thick
In a food processor or blender puree the garlic with the ginger, then add the mint, cilantro, sugar, salt, hot sauce or fresh chili, and yogurt. Whirl until it forms a green slightly chunky paste.
Make the quesadillas: lay out 4 tortillas then spread them first with the cilantro-mint mixture, then a layer of goat cheese and top with another tortillas.
Lightly brush the outside of each sandwich with olive oil and cook, one at a time, in a hot heavy nonstick skillet. Brown several minutes over a medium heat until lightly golden in spots, pressing down on them a bit with the spatula as they cook. Flip over carefully using the spatula; when the second side is speckled with brown and gold, the cheese should be melted. Remove from the pan and cut into wedges. Serve immediately.
© Marlena Spieler 2003