Fried goat cheese with a cucumber cream salad; Remoulade, Rouille, Salsa Rosa


Fried Goat Cheese with a Cucumber cream salad and a triumveret of rich and tangy sauces.

Fried Goat Cheese with a Cucumber  and Cream salad. For Dip: A triumvirate of rich and tangy sauces.

Goat cheese is fantastic; The flavor is unique, creamy, rich-it is one of the most savory of the cheeses I have come upon…so I turned it up a notch:

Here it is simple:

I grilled the goat cheese, then I battered it twice: flour, egg yolk, panko bread crumbs and tossed that sucker right into the deep frier. (If you don’t have access to a commercial deep-friar, a pan works.) It was amazing- you gotta’ give it a try!

A dish is only as good as its condiments (sometimes.) Here are some great dips to relish:

Here are the sauces:

Rouille (egg yolk, mustard, vegetable oil, mustard, salt, pepper, mustard)

  • Beat egg yolks with mustard
  • slowly pour oil into the mix, more oil=thicker sauce. Dont use olive oil. 
  • Whisk constantly when adding the oil, we don’t want anything separating.
  • Add salt, pepper, safron, mix and chill for a few hours before serving.

Salsa Rosa (diced yellow, green, red peppers, diced chili peppers, diced red onions, diced tomatos, salt, paprika powder, parsley, basil, cilantro, oil, vinegar, lemon juice, vegetabl or chicken stock.

  • Dice all vegetables: 6 tomatos, 1 of each color paprika, 1 red onion and as many peppers as your taste allows.
  • Mix all vegetables with liquid ingredients. a squeeze of lemon, a splash of oil and vinegar to taste.
  • Mix in chopped, ground, fresh or dried basil, cilantro, parsley
  • Taste and adjust until desired seasoning level has been achieved.  *Salsa gets better after a few hours of chilling as all the ingredients marinate in the juices

Remoulade(Mayo, pickles white onions, lemon juice)

  • Dice Vegetables
  • Mix ingredients together and chill

Cucumber Cream Salad(cucumber, sour cream, balsamic bianco vinegar, salt, sugar)

  • Julian cucumber into thin strips
  • Mix a pinch of sugar and a pinch of salt into the balsamico and mix with the sour cream.
  • Combine ingredients and chill.



Here’s a great dish for you’re fried goat cheese:  A heart of romaine salad tossed in a lemon vinegar-oil dressing adorned with a wedge of grilled goat cheese polished by a mix of pine nuts, sunflower seeds, garden cress and slivers of red cabbage.

Here is my co-worker after eating our creation. His face is self explanitory

Here is my co-worker after eating our creation.His face is self explanitory

-Foreign Sojourn




Schweinebraten with a Wine Gravy.

 Roast Pork with Wine Gravy: Bavarian style 

Simple and filling.

Simple and filling.

For the meat:

  • 600-800 gram piece of pork back or thigh with skin
  • Vegetable oil mix with salt, pepper and caraway seed
  • 1 ½ white onions
  • 3 cloves of garlic

Preheat oven to 175 c

  1. Cut onions and garlic keep peels and place around the center of the pan.
  2. Baste meat with mixed oil and spices and place in baking pan.
  3. place garlic and onions, on top, under and around meat for a good saturation of flavor. Drizzle the remaining oil mix over the onions, meat and pan.
  4. Place in the preheated oven. You will be cooking the meat for approximately 1 hour and 15 minutes. The onions and garlic will burn slightly, that is what is expected.

For the gravy*:

  • Dark wine like a Cab. Sauv.
  • White sugar
  • Tomato Puree
  • Packet of powdered, dark gravy mix for meat**
  • Splash of Orange Juice.
  • butter
  • whole milk


  1. Pour about a tablespoon of white sugar with a bit water into a pot. Allow the water to boil out and the sugar to caramelize.
  2. Add one cup of wine and bring to a boil.
  3. Turn heat down and add a can of tomato puree; then a splash of orange juice.
  4. At low temperature you will let the mix reduce for about 40 minutes; Stirring every so often.
  5. After reduction, add 100 grams of butter, splash or two of milk to help round the flavor
  6. Add packet of brown gravy powder, stir.
  7. Let sit at low temperature for an additional 15-20 minutes.

Allow meat to cool for 10 minutes then serve with sauce drenching the meat. Garnish with parsely. Pairs well with a dark oatmeal beer, a lager, or a glass of heavy red wine. As a side you may wish to serve with roasted potatoes, potato salad, ora semmel knödel***

Rustic, simple, and a style of meat that is unmistakebly Bavarian

Rustic, simple, and a style of meat that is unmistakebly Bavarian

*This sauce is a variation of the beer rue.

**The packet I used is from Maggi and it is a schnitzel and mushroom based powdered gravy. Any dark brown powder gravy will work splendid. This is a quick sauce, if you wished, of course you can augment and create your own variations.

***The Semmel Knodel is a bread dumpling hailing from this area of Germany.