It happened again. Another supper club left me with a plethora of goat cheese in my refrigerator. One would think that I would learn to stop overestimating by now, but I can’t help but always air on the side of safe rather than cheeseless. So I once again found myself staring at the ingredients in my kitchen, trying to come up with a meal to toss the rest of this tangy delicious fromage into. Read more:
Since I got back from Vermont, I’ve been picking my brain about what to do with the pickled garlic I purchased at Grafton Village Cheese Farm (aside from eating it straight out of the jar). After a weekend of heavy food (including decadent Where The Wild Things Are themed red velvet cake at a first birthday party), I needed something light and refreshing.
I’m calling this one a dish for the kids — colorful mashed potatoes! I myself do not have any kids, but if I did, I would probably serve them this. What kid wouldn’t want pink mashed potatoes? It’s healthy to boot!
Well, this started out as a pie but I think we should go ahead and call this a crumble as you can see from the above photo. I wasn’t sure what would happen when I decided to make a sweet and savory pie out of red beets and goat cheese, but I love beets, goat cheese and pie so I decided to combine the three on a whim.