We took a trek down to the Bryn Mawr Farmer’s Market, this morning. We really didn’t need anything, but we thought it might be fun just to see what sort of gastronomical delights were available.

We picked up some fresh onions, a pound of really good coffee, a jar of honey aged in whiskey barrels, and then noticed goat cheeses. Naturally, we had to stop.

The first thing that caught my eye was a jar of marinated goat cheese medallions – Tuscan-style in olive oil, sun-dried tomatoes, and herbs. The first thing Victor noticed was raw goats milk – perfect for making his own goat cheese!

We bought both.

We got home and Victor immediately set out to make a batch of cheese. You can get his recipe here.

Goat Cheese with Apricots and Pistachios

I took the medallions and made dinner.

I first marinated a NY strip steak in some of the oil from the goat cheese. it was really rich and flavorful. Onto the grill it went.

Next was heating up the last of the grilled vegetables – in more of the marinating oil.

Finally, a medallion on top of the steak – with more of the oil on top.

Steaks and Goat Cheese

Really quick and easy with lots of flavor. The cheese was really light and the sun-dried tomato marinade was just right. There’s still more left over, and I think it will make a great salad dressing!

And we have our own homemade goat cheese for snacking!

 

 

 

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