Walnut Crusted Goat Cheese

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Walnut Crusted Goat Cheese

Name: Walnut Crusted Goat Cheese
Yield: 4 appetizer servings
Ingredients: 1 cup roasted walnuts; Egg wash (1 egg mixed with 1 teaspoon water); 1/4 cup bread crumbs; 1/4 cup plus 1 tablespoon olive oil; 4 ounces chorizo, finely chopped; Essence, recipe follows; 1 pound goat cheese; 1/2 cup minced onions; 1 cup blanched split peas; 4 tablespoons minced shallots; 1/2 cup peeled, seeded and chopped tomatoes; 2 teaspoons minced garlic plus 1 tablespoon; 2 cups veal reduction; 2 tablespoons chopped chives; 2 teaspoons chopped fresh thyme; Seasoned flour; 1 teaspoon finely chopped parsley; 1 cup roasted walnuts; Egg wash (1 egg mixed with 1 teaspoon water); 1/4 cup bread crumbs; 1/4 cup plus 1 tablespoon olive oil; 4 ounces chorizo, finely chopped; Essence, recipe follows; 1 pound goat cheese; 1/2 cup minced onions; 1 cup blanched split peas; 4 tablespoons minced shallots; 1/2 cup peeled, seeded and chopped tomatoes; 2 teaspoons minced garlic plus 1 tablespoon; 2 cups veal reduction

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Level: Easy

Yield: 4 appetizer servings

Level: Easy

Yield: 4 appetizer servings

Ingredients

1 cup roasted walnuts

Egg wash (1 egg mixed with 1 teaspoon water)

1/4 cup bread crumbs

1/4 cup plus 1 tablespoon olive oil

4 ounces chorizo, finely chopped

Essence, recipe follows

1 pound goat cheese

1/2 cup minced onions

1 cup blanched split peas

4 tablespoons minced shallots

1/2 cup peeled, seeded and chopped tomatoes

2 teaspoons minced garlic plus 1 tablespoon

2 cups veal reduction

2 tablespoons chopped chives

2 teaspoons chopped fresh thyme

Seasoned flour

1 teaspoon finely chopped parsley

1 cup roasted walnuts

Egg wash (1 egg mixed with 1 teaspoon water)

1/4 cup bread crumbs

1/4 cup plus 1 tablespoon olive oil

4 ounces chorizo, finely chopped

Essence, recipe follows

1 pound goat cheese

1/2 cup minced onions

1 cup blanched split peas

4 tablespoons minced shallots

1/2 cup peeled, seeded and chopped tomatoes

2 teaspoons minced garlic plus 1 tablespoon

2 cups veal reduction

2 tablespoons chopped chives

2 teaspoons chopped fresh thyme

Seasoned flour

1 teaspoon finely chopped parsley

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

In a small food processor, pulse the walnuts until finely chopped. Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Essence.
In another mixing bowl, combine the goat cheese, 2 tablespoons shallots, 2 teaspoons garlic, and chives. Mix thoroughly. Season the mixture with salt and pepper.
Form the mixture into 2-ounce cakes, about 1 1/2 inches thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely.
In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic, and the split peas. Saute for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason, if necessary. Stir in the thyme and parsley, right at the end.
In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley.

In a small food processor, pulse the walnuts until finely chopped. Remove from the processor and turn into a mixing bowl. Stir the bread crumbs into the walnut mixture and season the mixture with Essence.
In another mixing bowl, combine the goat cheese, 2 tablespoons shallots, 2 teaspoons garlic, and chives. Mix thoroughly. Season the mixture with salt and pepper.
Form the mixture into 2-ounce cakes, about 1 1/2 inches thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge each cake in the walnut crust, coating each side completely.
In a saute pan, heat 1 tablespoon of the olive oil. Add the chorizo and render for about 2 minutes. When the oil is hot, add the onions and saute for 1 minute. Stir in the remaining shallots, garlic, and the split peas. Saute for 1 minute. Season with salt and pepper. Stir in the tomatoes and veal stock. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 to 8 minutes or until the peas are tender. Reseason, if necessary. Stir in the thyme and parsley, right at the end.
In a large saute pan, heat the remaining olive oil. When the oil is hot, but not smoking, pan-fry the cakes for about 2 minutes on each side, or until the cakes are crispy. Remove the cakes from the oil and drain on paper-lined plate. Season the cakes with Essence. Spoon the sauce in the center of each plate. Place two cakes in the center of the sauce. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.