Kay ‘n Dave’s Huevos Rancheros | Fscript

Kay ‘n Dave’s Huevos Rancheros

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Helen Rosner


14 cloves garlic (8 peeled, 6 roughly chopped)
3 plum tomatoes, cored and roughly chopped
1 large white onion, roughly chopped
3 tbsp. canola oil
1 cup long-grain white rice, rinsed until water runs clear
½ cup vegetable stock
Kosher salt, to taste
1 lb. dried black beans, soaked overnight and drained
3 sprigs epazote, roughly chopped
1 jalapeño, stemmed

Method :

1. Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.

2. Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.

3. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.



What did you think about this recipe? Comment Below !

You can leave a response, or trackback from your own site.

Leave a Reply

Designed by Free Wordpress Themes and Sponsored by Curry and Spice