Petatou De Chevre Frais Potato Tart With Goat Cheese Recipes

SALADE PETATOU (WARM GOAT CHEESE AND POTATO SALAD) RECIPE

Steps:

• Heat the oven to 325 degrees. Oil 4 (4-inch) baking rings and arrange on an oiled baking sheet.
• Place the potatoes in a saucepan and add water to cover by 2 inches. Add about 1 teaspoon salt. Bring to a boil, reduce the heat and simmer until soft but not falling apart.
• While the potatoes cook, combine the vinegar, shallot, thyme and salt to taste in small bowl. Whisk until smooth, then whisk in the olive oil. Season with black pepper to taste. Set aside.
• Drain the potatoes well and let them stand until cool enough to handle, then peel and transfer to a mixing bowl. Cut them into rough chunks. Add half the reserved vinaigrette. Mix with a rubber spatula until well coated. Taste and add more salt if needed and pepper to taste. Divide the mixture among prepared rings, packing to solidify slightly.
• In a second bowl, combine the goat cheese and cream and blend until smooth. Season lavishly with black pepper. Divide among the prepared rings, smoothing the top on each. Bake 15 to 17 minutes, until the cheese is warmed through.
• Transfer the rings to serving plates with a spatula and remove the rings. Arrange olives alongside or around each salad and drizzle vinaigrette around plate. Serve at once.

PETATOU DE CHEVRE FRAIS (POTATO TART WITH GOAT CHEESE)

Steps:

• Place the potatoes in a pot and cover with cold, salted water. Cook until the potatoes are tender. Drain, peel and slice into 1/2-inch rounds.
• Whip the cream until it forms soft peaks, then gently fold in the egg yolk. Set aside.
• In a bowl, whisk together the vinegar with half the herbs and shallots. Slowly whisk in the oil. Set aside.
• Season the potatoes with salt and pepper to taste. Toss with the remaining herbs, the shallots and all but 2 tablespoons of the vinaigrette. Place the potatoes in the bottom of 6 small metal pastry rings set on a cookie sheet. Place a slice of cheese on top of each, pressing the cheese with a spoon to the edge of the ring. Refrigerate for half an hour.
• Preheat the oven to 300 degrees.
• Remove the rings from the potatoes. Place the potato-cheese rounds in the oven for 7 minutes. Spread 1 tablespoon of cream on top of each and glaze briefly under the broiler. With a spatula, carefully transfer to 6 small plates. Garnish with mesclun and drizzle the remaining vinaigrette over all.

GAME CHIPS

Steps:

• Heat the oil in a heavy skillet to 360 degrees or until the oil begins to ripple on the surface.
• When ready, drain the potatoes and pat thoroughly dry.
• Place approximately a half cup of potatoes at a time into hot oil. Fry for two to three minutes, or until golden.
• Remove the potatoes from the oil with a slotted spoon and drain in a single layer on a paper bag.
• Sprinkle with salt and herbs.

HOT BLUEBERRIES

Steps:

• In a large skillet, over low heat, melt the butter. Add the berries, sprinkle with the sugar and cook until they give off their liquid and collapse, about eight minutes. Remove from the heat.
• Serve hot over the vanilla ice cream.

RISOTTO WITH WILD MUSHROOMS

Steps:

• Cut the mushrooms into one-inch pieces. There should be about four cups.
• Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
• Add the four cups of simmering broth and cook over moderately high heat.
• Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
• When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.

COLD STUFFED ROAST OF VEAL

Steps:

• Preheat the oven to 400 degrees.
• Heat two tablespoons of olive oil and the butter in a skillet. Add one of the diced onions and the garlic. Cook until translucent. Remove from heat and cool.
• In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
• Place the roast on a cutting board. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
• Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
• In a large pot, add four tablespoons of olive oil and the remaining diced onion, carrots and celery, cook for five minutes, add the roast and stock, bring to a boil, cover and place in the oven for one and a half to two hours.
• Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
• When ready to serve, slice into quarter-inch slices.

GOAT CHEESE, POTATO AND ONION TART

Steps:

• Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
• Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
• Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.