They’re delicious. Surprise!
I’ll be honest, I don’t love either goat cheese or raw red onion. They’re both great foods but there are a lot of cheeses (like a lot) that I prefer to goat. And red onion creates some really nasty breath on other people so I tend to avoid them unless they’re cooked.
And yet. I am reading An Everlasting Meal by, Tamar Adler – if you have not yet read it, do so immediately, it is delightful and meaningful – and she has many insights about cooking easily, well, and frugally, including making your own marinated goat cheese and pickled red onions. So, I thought I’d give it a whirl.
Spread goat cheese on thick, lovely bread, drizzle with olive oil, place some pickled red onions on top, sprinkle with freshly ground black pepper and voila! Loveliness in your mouth.
Marinated goat cheese by, Tamar Adler
four 4-oz logs plain goat cheese – organic is better
1 bunch, thyme
2 cloves garlic, peeled
1 Tbs fennel seeds, toasted
1 tsp salt
cut the cheese into rounds. getting them cold before you do so makes this easier; keep whatever cheese gets stuck in the plastic wrappers and, in the ends, shape it into rounds the size of the ones you’ve cut. pour a little olive oil in a bowl and dip each round in it to keep it from sticking to all the others. put the herb sprigs, garlic, and fennel seeds into a glass jar, then add the cheese carefully. sprinkle salt as you go to distribute it. cover it well with olive oil.
store the jar in the refrigerator for at least 4 days before eating. it will keep for up to 3 months.