A summer salad that calls for just about every vegetable in your garden with Chef Brent Menke

Chef Brent Menke's philosophy on food and life, "comes down to a single word: respect. Respect for the ingredients, respect for those you serve, respect for those who work for you, and respect for yourself. And I do believe if you love your work, you will surely taste it." And you can taste it with his creations at The Farm Table at Kringle Candle! Today he offered a dish for you to try at your next family gathering.

(Interview) Chef Brent Menke explains the ingredients behind his amazing Warm Pecan Crusted Vermont Chevre

Pecan Crusted Vermont Crotin Chevre.  Roasted Golden, Chiogga, and Red Beet Root, Micro Greens, and Orange Honey Vinaigrette.


For the Beets:
1 Golden Beet Root
1 Red Beet Root
1 Chiogga  Beet
2 tsp olive oil
1 tsp sea salt

For the Chevre:
1 log of Fresh Goat Cheese
¾ of a cup Pecans Chopped fine in a Food Processor.
1 cup Corn Starch
2 tsp sea salt
2 Eggs
1 tbs water
Grape Seed or Canola Oil for frying

For the Vinaigrette:
1 cup Fresh Orange Juice
2 tbs Sherry Vinegar
1 tsp Dijon Mustard
1 tsp Honey
A few drops of Truffle oil
1 Dash of Tabasco
Sea Salt and Pepper to Taste

For Finishing:
2 handfuls of Micro Greens
1 tbs of Honey

For the Beets:
Preheat oven to 375 degrees. Wash the beets thoroughly.  Wrap the beets in a double layer of tin foil, but before closing add the sea salt and olive oil.  Wrap tightly and bake in the center of the oven for about 1 hour or until the beets are fork tender.  Cooking time will be determined by the size of the beet. Remove from the oven and allow to cool in the foil for 1 hour.  Rinse under cold water and peel off the skins.  They should remove easily.  Cut into ½ inch thick half moons.

For the Chevre:
Cut the Chevre into ½ inch thick rounds.  Mix together the cornstarch and sea salt. In a bowl large enough to coat the goat cheese rounds. Beat together the eggs and water in a bowl large enough to coat the goat cheese rounds. Place the processed pecan in a bowl large enough to coat the goat cheese.
Coat the goat cheese rounds in the cornstarch shaking off the excess, then the egg mix, then the pecan mix.  This can be prepared a day in advance and placed on a cookie sheet with parchment paper. Deep fry the goat cheese rounds in 260 degree oil for about 2 minutes or until golden and crispy.  Remove and drain on paper towels.

For the Orange Honey Vinaigrette:
Reduce the Orange juice down to ½ cup and add the remaining ingredients.  Wisk together to emulsify.

For the presentation:

Place 1 cup of multi colored beets on decoratively on a white plate adding two rounds of the warm pecan crusted goat cheese. Place some of the micro greens on top, drizzle the goat cheese with a bit of honey, and dress the beets with the Orange honey vinaigrette.

Serves 4

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