Goat cheese can sometimes go forgotten in the kitchen, so to celebrate this tangy treasure, we’re partnering with Food52 to share tips, insights and recipes featuring goat cheese.
Valentine’s Day is divisive. You’re either spreading the love with boxes of monogrammed candy hearts like the second coming of Cupid or vowing to spend the night at home, buried in sweatpants. However, a wise person (okay, it was me) once said, “Don’t stay for the holiday, stay for the food.”
That right there is "Bernaise" compound goat cheese.
Because while Valentine’s Day may be yay or nay, neither steak nor goat cheese are. And steak with compound goat cheese? Now that’s true love.
Compound goat cheese has a more complex, assertive flavor than compound butter: It's substantial, yet still light, thanks to a good whisking and a bit of heavy cream. Compound goat cheese stands on its own. And to answer your next question, yes, it makes for a great dip or spread atop slices of baguette.
Both the compound goat cheese and steak are simple to make, too, so you can spend less time in the kitchen and more time with your significant other, friends, family, self, or whomever you’re cooking for.
Here’s how to make the duo.
For the compound goat cheese:
For 1 to 2 people (doubling or tripling this is, of course, not a bad idea), take 2 ounces of room temperature goat cheese and whisk in 2 tablespoons of heavy cream until smooth. Season with salt and fold in whatever add-ins you like. Here are some we like:
- "Bernaise": tarragon, shallot, white wine vinegar, and white pepper
- Roasted garlic: roasted garlic, lemon, thyme, and black pepper
- Mushroom: finely chopped and sautéed mushrooms, Parmesan, and finely chopped parsley
- "Chimichurri": chopped cilantro, cumin, red wine vinegar, minced garlic, and chili flakes
- "Salsa verde": finely chopped parsley and mint, minced chives, capers, and anchovy (minced or mashed to a paste)
- Caramelized shallot: caramelized shallots, thyme, and black pepper
For the steak:
In the spirit of Valentine's Day, you might want to consider a shareable steak, like a bone-in ribeye. This being said, use whatever cut you like, whether it's filet mignon, flank steak, or skirt steak. Season it with salt and pepper and give it a perfect sear. That's it.
Photo by Bobbi Lin