July 22, 2011
Chef Philippe Schmit, from Philippe Restaurant + Lounge on Post Oak Boulevard in Houston, shows food radio talk show host Cleverley Stone how to make an easy goat cheese and potato salad dish. Anyone can prepare this with store-bought potato salad and salad dressing to make this dish in a hurry. But do not skip the unusual presentation of this dish. It is very easy to do and is sure to impress.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out prizes on every radio show!)
Goat Cheese & Potato Salad Drum
Source: Chef Philippe Schmit, Philippe Restaurant + Lounge
Makes 4 servings
Equipment needed: 2 medium mixing bowls, 1 spatula, 4 ring molds or tea cups.
Potato salad (homemade or store bought) 4 servings
Goat Cheese Mixture
- Goat cheese (tempered to room temp.) 1 log (about 8 oz)
- Cream ¼ cup
- Thyme 1 Tsp
- Espelette 1 pinch
1. In a bowl add goat cheese, chopped thyme, salt and pepper. Add just enough cream to make a workable paste. (Do not make it runny).
Add espelette and mix in.
2. In a ring mold, add potato salad and press firmly (make sure to leave about ½ inch room at top for goat cheese).
3. Spoon (or pipe from a pastry bag) in the goat cheese mixture on top of potato salad.
4. Refrigerate molds until ready to serve. Serve at room temperature or warm in a microware for about 10 seconds.
Sabayon Sauce (topping)
- Egg yolks 3
- Water 1 spoonful
- White wine 1 spoonful
- Heavy cream infused with salt, black pepper, rosemary 2 cups
1. Emulsify the yolks in a double boiler. Whisk them for 10 minutes until they are fluffy and halfway cooked.
2. Pour the warm cream SLOWLY into the eggs.
3. Glaze the potato-cheese ring with this sauce and put it under your broiler for a few minutes to give a little color.
You can also use a creme brulee torch.
4. Serve with Nicoise Olive vinaigrette.
Black Olive Vinaigrette (side dressing)
- Niçoise olives, pitted ½ cup
- Roasted peppers (cleaned and deseeded) 2
- Balsamic vinegar 2 tsp
- Sherry vinegar 2 tsp
- Extra virgin olive oil ½ cup
- Blended oil ½ cup
- Salt 2 pinches
- Pepper 1 pinch
- Thyme flower 1 sprig
- Basil, chiffonade cut 1 cup
1. Combine vinegars, salt, pepper and thyme sprig.
Whisk to incorporate and dissolve salt.
2. Whisk in oils in a slow stream, add chopped olives and diced peppers.
3. Plating: Use basil chiffonade for decoration around the plate.