A Cake Of Potato And Goat Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• To make the filling:
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
• Say cheesecake!
• Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
• Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

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.

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.

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.

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.

Steps:

• Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
• Preheat the oven to 350 degrees F.
• To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
• While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
• Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.

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.

Steps:

• For the lamb: Preheat the oven to 375 degrees F.
• Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
• Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
• Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
• Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
• For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
• Deglaze the pan with the chicken stock. Reduce by two-thirds.
• Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
• Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
• For the potato cakes: Preheat the oven to 400 degrees F.
• Grate the potatoes and blend with the flour, egg, salt, and pepper.
• Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
• Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
• Turn the pans over to unmold the potato cakes.
• For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
• To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
• Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
• Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Steps:

• Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles. Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour.
• Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter. Empty the cornmeal onto a plate, then turn the patties in it.
• Get a thin layer of oil hot in a shallow, nonstick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath. Turn them quickly and carefully with a spatula and cook the other side. Drain briefly on paper towels before serving.