Potato-Goat Cheese Packets

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
2

These goat cheese and potato packets take a little bit of effort, but the stunning presentation that results is well worth it. This dish is a gourmet delight.

Ingredients

1⁄2 cup walnuts, finely chopped
1 oz. olive oil
1⁄2 oz. champagne vinegar
1⁄2 oz. walnut oil
Salt and pepper, as needed
1 small romaine lettuce
1 large Idaho potato
4 oz. goat cheese
2 slices sourdough bread, cut into 5-in. circles

Steps

1. To make the vinaigrette, add walnuts to a small bowl and combine with olive oil, vinegar, and walnut oil; season to taste with salt and pepper.

2. Remove outer leaves of romaine and make two small bundles with inner spears.

3. Peel potato and slice 4 thin pieces length-wise on a mandoline. Place on a parchment paper-covered sheet pan. Season with salt and pepper.

4. Cook for 5 min. until translucent and allow to cool. Make 2 crosses with the potatoes and place 2-oz. sq. shapes of goat cheese in the center of each cross. Fold over potato flaps and place in refrigerator for at least 15 min.

5. Cut smaller circles out of the sourdough slices. Heat an oil coated, non-stick pan and sauté the goat cheese packets and bread circles until golden brown; place on paper towel.

6. Place goat cheese packets on plates, toss romaine with vinaigrette and place each bundle of romaine spears through each of the holes of croutons; garnish with cracked black pepper and serve.

Source: Recipe from Chef Eric Aubriot

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources