A mountain high list of to-dos has kept me from finishing off my article about Gothberg Farms' delicious assortment of goat cheeses. However, I was online with some research, and unexpectedly came across the following recipe. It is the perfect thing to get back into the article and wrap ‘er up!
I haven’t—yet—personally made this recipe, but I have enough chevre to make it tonight for dinner. It looks like it would be delish!
Art Smith’s Goat Cheese Drop Biscuits
But, more specifically back to Gothberg Farms. Since first getting my hands on a sampling of Rhonda’s goat cheeses, I’ve used them in a number of recipes. There are a couple cheeses I haven’t yet sunk my teeth into, and Rhonda
seems to keep coming up with new cheese delights. The latest that I’m aware of is a cheesecake they’re making right there at the farm. Who doesn’t love cheesecake?!!!
I’m including some photographs of the farm and “the LaMancha ladies” from this summer. The photo of Rhonda was taken at her booth at the Anacortes Farmers Market in September.
I paired the Gothberg Caprino Romano with salsa and chips, which I heartily recommend. Rose, one of the ladies in our office makes the salsa from scratch, which I also heartily recommend for total taste explosion. I also cut up what I had left over and dropped it into a steaming hot bowl of homemade Italian minestrone. Lovely!
I enjoyed melting the Caerphilly in a grilled cheese sandwich. I also dropped little chunks of it into some chili I made. Loved it.
The fresh chevre was heavenly with the fresh summer peaches and blueberries! And of course, it is a wonderful addition to a salad anytime. It was really helpful to find out I could freeze the chevre and thaw it out later. I’ve now done that twice and have been pleased that the cheese retains its smooth texture and taste, although I did like it best fresh.
The ricotta I tried with cantaloupe, kiwi and cherries and I loved it! I also used some of the ricotta in an Italian pasta dish I whipped up one night for dinner.
Speaking of ricotta. Here is a photograph of some cookies made specifically for Gothberg Farms by The Breadfarm, using Rhonda’s ricotta. The cookies were a very nice addition to my afternoon tea.
I’ve had a wonderful time getting to know Rhonda and learning about her operation, and meeting her very personable goats. Rhonda exemplifies the attitude I’ve found among artisan cheesemakers. Cheesemaking is so much more than a livelihood; it’s a passion, a way of life, with a high regard and affection for their milk-producing animals, and an ever-prevailing ethic to provide the best quality product to their patrons.
Thank you, Rhonda and staff at Gothberg Farms!
I haven’t—yet—personally made this recipe, but I have enough chevre to make it tonight for dinner. It looks like it would be delish!
Art Smith’s Goat Cheese Drop Biscuits
I read that these biscuits are served to diners at Art Smith’s Chicago restaurant, Table Fifty-Two.
Makes 12 biscuits
2 cups self-rising flour
1 teaspoon salt
4 tablespoons (2 ounces) cold butter
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
¼ cup grated Parmesan cheese
Preheat oven to 425. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium-size bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk, if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop ¼ cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with freshly grated Parmesan cheese. Enjoy them while they’re warm!
Doesn’t that sound tasty?
Makes 12 biscuits
2 cups self-rising flour
1 teaspoon salt
4 tablespoons (2 ounces) cold butter
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
¼ cup grated Parmesan cheese
Preheat oven to 425. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium-size bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk, if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop ¼ cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with freshly grated Parmesan cheese. Enjoy them while they’re warm!
Doesn’t that sound tasty?
But, more specifically back to Gothberg Farms. Since first getting my hands on a sampling of Rhonda’s goat cheeses, I’ve used them in a number of recipes. There are a couple cheeses I haven’t yet sunk my teeth into, and Rhonda
seems to keep coming up with new cheese delights. The latest that I’m aware of is a cheesecake they’re making right there at the farm. Who doesn’t love cheesecake?!!!I’m including some photographs of the farm and “the LaMancha ladies” from this summer. The photo of Rhonda was taken at her booth at the Anacortes Farmers Market in September.
I paired the Gothberg Caprino Romano with salsa and chips, which I heartily recommend. Rose, one of the ladies in our office makes the salsa from scratch, which I also heartily recommend for total taste explosion. I also cut up what I had left over and dropped it into a steaming hot bowl of homemade Italian minestrone. Lovely!I enjoyed melting the Caerphilly in a grilled cheese sandwich. I also dropped little chunks of it into some chili I made. Loved it.
The fresh chevre was heavenly with the fresh summer peaches and blueberries! And of course, it is a wonderful addition to a salad anytime. It was really helpful to find out I could freeze the chevre and thaw it out later. I’ve now done that twice and have been pleased that the cheese retains its smooth texture and taste, although I did like it best fresh.
The ricotta I tried with cantaloupe, kiwi and cherries and I loved it! I also used some of the ricotta in an Italian pasta dish I whipped up one night for dinner.
Speaking of ricotta. Here is a photograph of some cookies made specifically for Gothberg Farms by The Breadfarm, using Rhonda’s ricotta. The cookies were a very nice addition to my afternoon tea.
It just shows you can’t miss with ANY of the Gothberg Farms cheeses.
Although the farmers markets are finished for the season, you can still purchase Gothberg Farms cheese at their farm on Saturdays from 10 am to 2 pm. They’re located at 15203 Sunset Road, Bow WA 98232 (360) 202-2436, at Terra Organica and Bargainica at 1520 Cornwall Avenue, Suite 101, Bellingham (360) 715-8020, and at Slough Food at 5766 Cains Court, Suite B, Edison 98232.
My recommendation would be to make it a road trip by dropping by Gothberg Farms, Slough Food and the Breadfarm in Bow-Edison. John, owner of Slough Food, has some lovely wine selections and an international assortment of cheese, plus other foodie goodies; and the Breadfarm is in the same building (360) 766-4065, so MUST stop in there, too! You will be ever so glad that you made the road trip!
Although the farmers markets are finished for the season, you can still purchase Gothberg Farms cheese at their farm on Saturdays from 10 am to 2 pm. They’re located at 15203 Sunset Road, Bow WA 98232 (360) 202-2436, at Terra Organica and Bargainica at 1520 Cornwall Avenue, Suite 101, Bellingham (360) 715-8020, and at Slough Food at 5766 Cains Court, Suite B, Edison 98232.
My recommendation would be to make it a road trip by dropping by Gothberg Farms, Slough Food and the Breadfarm in Bow-Edison. John, owner of Slough Food, has some lovely wine selections and an international assortment of cheese, plus other foodie goodies; and the Breadfarm is in the same building (360) 766-4065, so MUST stop in there, too! You will be ever so glad that you made the road trip!
I’ve had a wonderful time getting to know Rhonda and learning about her operation, and meeting her very personable goats. Rhonda exemplifies the attitude I’ve found among artisan cheesemakers. Cheesemaking is so much more than a livelihood; it’s a passion, a way of life, with a high regard and affection for their milk-producing animals, and an ever-prevailing ethic to provide the best quality product to their patrons.
Thank you, Rhonda and staff at Gothberg Farms!
Your photos are beautiful ... you do an amazing job with the presentation of the products!
ReplyDelete~Traci (Rhonda's daughter)