Saturday, August 2, 2008

Goat Cheese Souffle Biscuits Topped with Crispy Leek Rings and served with Heirloom Tomatoes & New Potatoes

Crispy Leek Rings:
- cut leek into approx 1/4 inch disks
- separate disks into individual rings by pushing at the center of each leek disk
- float rings in a bowl of water for ten minutes, then remove making sure not to stir up the dirt at the bottom of the bowl. this is the easiest way to wash them.
- dry rings on a paper towel
- toss rings with a spoonful of flour to coat
- work in batches to fry the tiny rings
- they are ready when they are golden. they only need to cook for about a minute.

Use these tiny onion rings to top just about anything: burgers, hummus, enchiladas........

2 comments:

Latayy said...

Hi,
It is me again just checking your updated site
The goat cheese looks good.
How come you do not post the recipes on your site? Are you writing a book?
I just updated mine too.
Check it out when you have time
I think I have some stuff on there that you would like

Tay

Latayy said...

ok
I make up as I go and I create everything from scratch.
I am a food developer so it is my job to think outside of the box.
I plan to do a cookbook soon but I do not think ppl would buy it because I have so many Caribbean style recipes in it.
I need to become more mainstream so that the North American public takes my work more seriously
I am like u too I just make up so now I take my pad to the kitchen and write down quantities so that I can replicate my dishes again.
:)
Cheers