Food Porn Friday: Twice-Baked Goat Cheese-Truffle Potatoes

Food, Food Porn Friday, Cheese, Goat Cheese, National Goat Cheese Month

Image credit: mygourmetconnection.com

August is National Goat Cheese Month. Today on Food Porn Friday, we are featuring this deliciously rich, easy to make, Twice Baked Goat Cheese Truffle Potatoes from the kitchen of My Gourmet Connection.

Twice-Baked Goat Cheese-Truffle Potatoes

Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 to 6 servings

  • Ingredients:
  • 4 large Yukon Gold potatoes, scrubbed
  • 4 ounces crumbled goat cheese
  • 2-1/2 tablespoons white truffle oil (see notes)
  • 2 to 3 tablespoons cream or half-and-half
  • 2 tablespoons fresh chives, chopped
  • Salt and freshly ground black pepper

Preparation:
Preheat the oven to 400°F and arrange the scrubbed potatoes on a baking sheet. Bake for about 1 hour, until the potatoes are tender when pierced with a knife. Remove from the oven and allow to cool for 15 minutes.

Slice each potato in half lengthwise and using a large spoon, gently scrape the cooked potato into a large bowl, leaving about 1/8-inch of flesh in the skin. Place the empty skins back on the baking sheet.

Heat the truffle oil and cream in a small saucepan over medium-low heat, just until warm, 2 minutes. Remove from the heat and stir in the goat cheese and chives. Add the mixture to the potatoes and mash until creamy and well combined. Season to taste with salt and pepper.

Mound the potato-cheese mixture into the skins and smooth with the back of a spoon. Return to the oven to warm through and brown lightly on the top, 10 to 12 minutes.

About white truffle oil:
Look for white truffle oil that’s made by infusing top quality extra virgin olive oil with actual pieces of white truffle. Our favorite brand is I Peccati di Ciacco Alba White Truffle Oil, which we buy from Gourmets-Delight.com. This ingredient doesn’t come cheap, so we always reserve it for special occasions.

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The Creamy Richness of Frozen Custard on Food Porn Friday

Frozen Vanilla Custard, Frozen custart, Frozed Dessert

Image Source: myrecipes.com/ – Frozen Vanilla Custard

Well, we are in the middle of summer and still trying to beat the heat by cooling our parched tongues with relief from something beyond iced cold. Ice cream is one of our all time favorite summer dessert treats, but there is another frozen dessert that is richer and far more luscious.

Although National Frozen Custard Day is celebrated on August 8, we couldn’t wait until then to drool over and feature this dense creamy magical goodness. So what’s the difference between ice cream and frozen custard? While they both are frozen, cool and creamy, ice cream is made from milk, cream (or both) while the ingredients of frozen custard are milk, cream, and egg yolks.

The ingredients needed for this Frozen Vanilla Custard from the good folks at MyRecipes.com are – 2 cups milk, 1/2 cup half-and-half, 1/2 cup sugar, 5 large egg yolks, 1/8 teaspoon salt, 1/2 teaspoon vanilla extract.

Hands-On Time
16 Mins
Total Time
4 Hours 39 Mins
Yield
Serves 8 (serving size: 1/2 cup)

Click here to get directions on how to make this deliciously rich Frozen Vanilla Custard.

Here’s another recipe to check out for preparing this cold rich heat quenching frozen custard dessert.

Image source: Divine Lifestyle

Click here to get directions for this FRESH CHERRY & FROZEN CUSTARD PIE RECIPE from Divine Lifestyle.

Happy #FoodPornFriday

Buttermilk-Brined Chicken on Food Porn Friday

As we celebrate National Dairy Month on Food Porn Friday, we are featuring this delicious, savory dish, Buttermilk-Brined Chicken from the good folks at Midwest Dairy Association. This recipe from Chef Marshall O’Brien Group makes 6 servings and is easy to make using the following ingredients: 

1 whole lemon
10 to 15 aprings fresh thyme
3 large garlic cloves
1 tbsp plus 1/4 tsp salt divided
1 quart low-fat buttermilk
1 (4 1/2 pound) whole Chicken
1/4 tsp ground black pepper

Happy #NationalDairyMonth on this lip-smacking #FoodPornFriday!

Get Your Calcium Intake during National Dairy Month

National Dairy Month, Calcium, Dairy ProductsOriginally supported by the National Dairy Council (NDC), June Dairy Month was established to help stabilize dairy demand during periods of peak production. During its first two years, 1937 and 1938, it was called National Milk Month and ran from June 10 to July 10. From calcium to potassium, dairy products may help to better manage your weight, reduce your risk for high blood pressure, osteoporosis and certain cancers.

According to the International Dairy Foods Association (IDFA),

National Dairy Month started out as National Milk Month in 1937 as a way to promote drinking milk. It was initially created to stabilize the dairy demand when production was at a surplus, but has now developed into an annual tradition that celebrates the contributions the dairy industry has made to the world After the National Dairy Council stepped in to promote the cause, the name soon changed to “Dairy Month.”

Are you inspired to visit a dairy farm or to write something to promote National Dairy Month, by letting others know the importance and health benefits of these amazing dairy products? What are some of your favorite dairy ingredients that you use when baking or cooking? If you live or work on a farm, what do you enjoy most about the experience?

Happy National Dairy Month!