GOAT CHEESE POTATO CAKES
Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".
Provided by keeney
Categories Potato
Time 50m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare potato cakes, preheat oven to 375.
- Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
- Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
- When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
- Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
- Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
- Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
GOAT CHEESE POTATO CAKES WITH CHIVES
Categories Potato Side Quick & Easy Goat Cheese Fall Chive Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 potato cakes
Number Of Ingredients 7
Steps:
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
- In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.
GOAT CHEESE AND POTATO CAKES WITH WATERCRESS-AND-ENDIVE SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
- Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
- To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
- Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
ENDIVE SALAD WITH APPLE, GOAT CHEESE AND WALNUTS
Belgian endive might not be a vegetable you normally consider buying, but it is a rich source of vitamins A, C and E, folate and fiber. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
- In a bowl, place yogurt, mustard and honey and mix well.
- Add chopped apple pieces and sprinkle lemon juice. Mix again.
- Add walnuts, endive, cheese, salt and pepper and mix.
- Infuse love, refrigerate for a couple of hours or longer and serve.
Nutrition Facts : Calories 258.5, Fat 15.2, SaturatedFat 4.3, Cholesterol 13.1, Sodium 232.6, Carbohydrate 25.5, Fiber 14.1, Sugar 10.1, Protein 10.9
WATERCRESS, ENDIVE AND AVOCADO SALAD
Watercress, Belgian endive and red onion are tossed with avocado slices and parsley in a balsamic vinaigrette dressing.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Wash, dry and rough chop the watercress and place in large bowl.
- Half then slice endive lengthwise in slender ribbons. Slice onion very thin. Add endive and onion to bowl.
- Remove skin and pit of avocado and cut into strips. Set aside.
- Clean and rough chop the parsley.
- Add 1/2 cup Newman's Own Balsamic Vinaigrette and toss. Add avocado and parsley, salt and pepper to taste and toss gently once more. Serve.
Nutrition Facts : Calories 193 calories, Carbohydrate 10.8 g, Fat 16.6 g, Fiber 4.5 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 409.6 mg, Sugar 2.2 g
WATERCRESS, ENDIVE, AND GOAT CHEESE SALAD
Categories Salad Quick & Easy Lunch Goat Cheese Spring Endive Watercress Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350°F. oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.
GOAT CHEESE AND THYME POTATO CAKE
Yield Serves 6 generously
Number Of Ingredients 6
Steps:
- Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging.
- Preheat oven to 3750 F.
- Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes. Drain potatoes in a colander and cool 15 minutes.
- In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well. Add potatoes, tossing gently, and transfer mixture to baking pan. Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme. Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.
- Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.
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