A Brine Solution

I love goat cheese.  The recipe sounded yummy.   It came from a fancy-pants cookbook.  In spite of the good beginning, resulting dish was hard to eat:  flavor toward the bland side, but mostly it was dry on the palette.

We had "Sautéed Potatoes and Mushrooms with Goat Cheese" for dinner.  Button mushrooms quartered and sautéed in butter and olive oil until golden with minced garlic added at the last minute is how the recipe began.  That's what drew me in, that and the fact that I had goat cheese in the fridge.

Now figuring out how to make the leftovers a delight instead of a struggle is on my supper Things I get to do today.  A to-die-for compote of baked red grapes and kalamata olives served with goat cheese on crackers comes to mind.  The answer is there.

Dilute the brine to keep it from being too salty.

A few minutes later we have "gravy", or maybe better said, "sauce" made from a butter/flour roux with a pinch of thyme and some kalamata olive brine ready to rescue the potatoes.   Magnifique!