I have become addicted to this goat cheese. It is from Port Madison Farms on Bainbridge Island and their many varieties of fresh chevre seem to disappear within hours after arriving at home. We have tried their chevre coated in truffle-salt, crusted with peppercorns, and most recently, infused with herbes de Provence. All are delicious. At $6 a log, the Port Madison stand is one of the first I go to every week at the market now.Most weeks, we enjoy this cheese in its simplest preparation, smeared on a piece of crusty bread. Every now and then I have enough left over to add to an omelette on Sunday morning which, I might add, is superb. But I decided to actually cook with it this week, to find some way to take advantage of its rich flavor and bright acidity. I immediately thought of a recipe for Goat Cheese Naan that I've had for years now. I can't remember where I first found it, but it is a baking powder dough that is quite simple to make. In addition to goat cheese, it also calls for plain yogurt. If I had really been thinking, I would also have bought the goat cheese yogurt from Port Madison, since I continually hear good things about that. So, I guess you'll have to learn from my mistakes and load up on both cheese and yogurt next time you go to the market. You won't regret it.
Goat Cheese Naan
Makes 4 naan
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup plus 2 Tbsp. plain yogurt
1/4 cup goat cheese
Sift first 3 ingredients into a bowl. Mix in yogurt and cheese. Knead until smooth and elastic, about 5-10 minutes. Form into a ball and return to the bowl; cover with a clean kitchen towel.
Let the dough rest for about 2 hours (the dough will not rise).
Turn dough out onto a lightly floured surface and divide into four equal parts. Alow the dough to rest for a few minutes more, then roll or pat each ball into a 6-8 inch round.
Heat a skillet over medium-high heat. Add about 1 tablespoon of olive oil, then one round of bread. Cook about 3-5 minutes per side, or until browned. Remove to a packet of tin foil to keep warm and sprinkle with salt if desired. Repeat with remaining bread.
2 comments:
I've been meaning to check out Port Madison Farms, but I've never made it past the crowd of people that always surround the stand. This Saturday I'll make sure that I do!
I was just assembling the ingredients to make the Indian-spiced chickpea salad that appeared in yesterday's Devouring sEATtle post (http://tinyurl.com/5orfs3), and the naan will be a perfect accompaniment. Thanks for the recipe!
That chickpea salad sounds delicious! Last year I found fresh chickpeas at the Phinney Ridge market. They were time consuming to prepare (as compared to opening a jar!), but delicious. Thanks for reading, and enjoy the naan!
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