Random thoughts before getting to the recipe. Sorry! You're a captive audience. What can I say. I rarely get anyone to actually sit down to listen to me ramble and Boy can I ramble!
First up I'd like to take credit for my youngest homeboy's brains. Sure, I could give his dad some credit but I don't think I will. I'm going to keep it all to myself. Cuz that's just the kind of gal I am.
Shameless bragging to start now. Please scroll down for recipe:
Anyway, the boy is a senior at Arizona State University majoring in (of all things) Microbiology. (I can hardly spell it) In the past few weeks he received a 100% on some sort of paper he wrote (he actually told me what the paper was about but my eyes glazed over and my mind wandered off to Princess Michele land. Ahhh, Princess Michele land. What? What? Oh sorry) The professor posted this paper on his website as an example to other students. (Does that mean he's been published before me? No wait. By rambling incoherently on this blog I've been published. I feel so much better now.) Back to the boy. He got a 96% on one of his mid-terms for another one of his courses that I can't pronounce and he skewed the curve by getting 35 percentage points higher than the #2 student in yet another. If the school had lockers I bet he'd be dumped in one for that.
So let's all say it together now. "Michele, we all know where he got his smarts!" (Yes, Princess Michele land is a great place to hang out.) Maybe someday he'll get a great job then support in the way I think I deserve. He, of course, says that he'll find me the best nursing home that the state will provide. (Bless his heart! Always looking out for his mommy.)
Thanks for letting me brag.
Now to the recipe. This is so simple but oh so tasty. I use it on everything. (I'm all about multitasking or being lazy. You pick.) This makes a great spread for appetizers, sandwiches, baked potato topping, and (dare I say it) in au gratin. So break out the fancy dishes because you're going to wow your friends this holiday season.
Goat Cheese Spread
5 ounces soft goat cheese. I like chevre goat cheese personally.
4-6 tablespoons heavy cream
1/2 teaspoon salt
2 or 3 small shallots, minced
Put the goat cheese in a bowl. Add the cream 1 tablespoon at a time until you get a nice spreadable mixture. Toss in the salt & shallots. Voila! Goat cheese spread. Serve on warm toasted bread topped with some fresh cracked pepper. Yummy!
Soft goat cheese is not cheap but you can get it at Costco for a pretty good deal. I buy about double what the recipe calls for then save it in the icebox to use during the week. I'm a major Costco achiever and if they gave out awards I'd get one but if you don't have one never fear. This stuff is available at most of the big grocery stores.
Now, those of you who keep up with my long-winded brain dumps will know that I just can't leave well enough alone. So here's what I have added to this basic recipe. Each adds it's own twist on the taste.
Fresh tarragon, chopped
Fresh parsley, chopped
Minced garlic (everything is better with garlic)
Fresh dill, chopped (add a little dollop on some broiled fish)
Fresh basil, chopped
A couple of tablespoons of dried Italian seasoning. Let this sit an hour or so. You'll want the dried seasoning to soften.
(I better give credit where credit is due. I got the basics of this recipe from the Williams-Sonoma Christmas Entertaining cookbook. They just fancied it up a bit.)
We like to eat this spread year round but please give it a try on guests. Trust me they will love it.