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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources