Notes from a Fromager: Quick Dinner

When I am both hungry and lazy, and when the fridge is empty save for some dog food and a few tablespoons of milk, I will watch the Food Network, hoping somehow to visually absorb a calorie or two. The other day, I caught an episode of Barefoot Contessa. While host Ina Garten waited for her stew with biscuits to cook, she made this easy and delicious (or should I say: delicious looking) chicken recipe. Ina sang its praises as she ate it, but then, of course, after a few performative bites, went out to cut some fresh tulips from her Long Island garden. (Which is what I always do after lunch too!)
A few days later I gave her recipe a try.

Here's what you do:

Take some chicken, and under the skin stuff some fresh basil and fresh goat's milk cheese. Drizzle olive oil over it, sprinkle some salt and pepper, and pop it in the oven to bake. The result is juicy, cheesy, herby, chicken goodness.

Despite my gourmet hook-up at the Cheese Store, I used some cheap fresh goat's cheese from Trader Joe's called Silver Goat Chevre with garlic and herbs, which was very good. I was thinking I might try this recipe next time with Le Roule (there should be an accent on the "e" there...), a hand-rolled fresh cow's milk cheese from France that bears a distinct swirl of garlic and herbs. Le Roule is similar to the popular Boursin cheese, except the herb and garlic flavors are stronger. (I can't eat it at work on the sly because my breath will give me away).

Try it, and tell me what you think.

-Edan