So we got back from our 6th trip a few weeks back and have been dreaming about how to knock off Andy's Goat Cheese Salad. I've gotten pretty close, b

[jeffbg]

So we got back from our 6th trip a few weeks back and have been dreaming about how to knock off Andy's Goat Cheese Salad. I've gotten pretty close, but not yet close enough. I think its the cheese, the dressing I've gotten pretty close too.

Anyone know the REAL recipe? Anyone can suggest what sort of goat cheese really goes onto that and if you can buy it in the states somewhere.

The closest match so far has been a goat's milk brie from Trader Joes.

Thanks!

- jeff

 

[Toni]

Jeff, I use Capriole Goat Cheese in recipes and think it is comparable to the creamy goat cheese that we encounter in St. Barth.

It's available in our local stores and I know it is nationally recognized and sold, but I'm not sure about your area...
You can, however, order it on their website- www.capriolegoatcheese.com

Good luck in your research!

 

[Theresa]

Would anyone care to share their recipe for the dressing?

 

[andynap]

Going thru Paradise Found I think Andy's Goat Cheese salad recipe is in there. My copy is at home. Can anyone check?

 

[Erma]

Cod fritters, california pizza, scallops provençale, the colonel. No luck.

 

[Dorocke]

I've made the pizza- tasted darn close! The sauce is done from scratch which really made it like authentic Andy's.

 

[jeffbg]

Jeff, I use Capriole Goat Cheese in recipes and think it is comparable to the creamy goat cheese that we encounter in St. Barth.

Any particular one? Looking at their site, they have a ton of choices.

Thanks!

- Jeff

 

[jeffbg]

Would anyone care to share their recipe for the dressing?

I don't quite have it right yet -- not creamy enough, but I did it last night with decent success like this:

-- Mayo
-- White basalmic vinegar
-- Horse radish (pretty sure this is a key ingredient)
-- Dijon mustard
-- Olive oil
-- Garlic
-- Salt and pepper

As for proportions -- depends on taste, but horseradish, mustard, garlic, I used say 1/2 tsp max for two small salads.

-- jeff

 

[Toni]

Jeff, I buy the chevre logs, as that is what is generally available around here...

 

[Earl]

You are invited to cook at our place on SBH!

 

[jeffbg]

Jeff, I buy the chevre logs, as that is what is generally available around here...

In my estimation, you need one with a rind which has been aged or you don't get the creamy effect I'm looking for.

I've tried the logs, and now goat milk brie, but not quite right.

-- Jeff