Best Poached Eggs On Toasted Baguette With Goat Cheese And Black Pepper Vinaigrette Recipes

Goat Cheese Vinaigrette image

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

Slow-Roasted Goat Baguette (Chevre Roti Sur Baguette) image

Provided by Food Network

Categories main-dish

Time 12h40m

Yield 10 servings

Number Of Ingredients 11

10 1/2 ounces preserved bean curd, liquid removed
1/2 cup fish sauce
2 tablespoons sugar
1 tablespoon pickled chiles
4 cloves garlic, crushed
2 lemongrass stems, white part only, finely diced
1 whole goat leg (about 4 1/2 pounds)
10 baguettes
5 bird's eye chiles, sliced
1 bunch coriander, leaves picked
Pickled carrots, for garnish

Steps:

For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight.
Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes.
Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours.
Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots.