Humboldt Fog Goat Cheese & Baby Beet Mosaic Salad
Humboldt Fog Goat Cheese & Baby Beet Mosaic Salad
Serves 16
Chef Sean Kagy • Chef Robert Coltrane
* Roasted Assorted Sliced Baby Beets
* Whipped Humboldt Fog “Mousse”
* Rye Crumble
* Red Beet Emulsion
* Grilled White Asparagus
* Truffle Vinaigrette
* Nut Crumble
Roasted Baby Beets
* 2 lbs red baby beets
* 2 lbs candy cane baby beets
* 2 lbs yellow baby beets
* .5 cup olive oil
* .2 cup salt
* 4 tblsp sugar
* 3 cups red wine vinegar
Preheat oven to 400*F. Separate the beets by color; wash the beets thoroughly under running water. Trim off the top and bottom of each beet. Toss in the olive oil, salt, sugar, coating them evenly. Place the beets in 3 individual pans segregated by color. Pour 1 cup of vinegar and 1 cup of water in each pan; cover the pans with aluminum foil and roast for 20 minutes. Remove the pans from the oven and turn the beets over; cover them again and return to the oven until just tender enough so that a knife tip pierces the beets easily (approx 10-15 minutes). Once cooked, uncover the beets and cool them in the cooking liquid. Once cool, peel the beets, cut them crosswise into 1/2” slices and punch the slices with ring cutters of varying sizes. Reserve the trimmings for the beet emulsion.
Whipped Humboldt Fog Goat Cheese
* 1.5 cups skim milk
* 1 cup goat cheese
* 3/4 cup cream
* 2/3 cup yogurt
* 2 tbls lime juice, fresh squeezed
* 2 tbls salt
* 1 N2O charger
In a medium bowl, whisk together the milk, goat cheese, cream and yogurt. Season with lime juice and salt and whisk until thoroughly combined. Transfer the mousse to a whipped cream canister and charge with the N2O charger.
Rye Crumble – makes 4 cups
* 1/2 cup butter, room temperature
* 1/4 cup sugar
* 1 cup rye flour
* 1 cup bread flour
* 2 tbls caraway seeds
* 1 tbls + 1 tsp salt
* 1 tbls milk
Preheat the oven to 325*F. Line a baking sheet with parchment paper. In a stand mixer fitter with the paddle attachment, cream the butter and sugar together until smooth. Slowly incorporate the rye flour, bread flour, caraway seeds and salt. Add the milk and continue to mix until small clusters of dough begin to form. Flatten out the dough to ?” inch thick on the prepared baking sheet. Bake for 20 minutes, until golden brown. Cool to room temperature and pulse half in a food processor, to achieve a course crumble; grind the remaining half in a spice grinder to achieve a powder; keep them separate in air tight containers.
Red Beet Emulsion
* 1 large bulb of garlic, unpeeled
* 1 teaspoon olive oil
* 2 cups red beet juice
* .5 cup white balsamic
* 1 tablespoon caraway seeds
* 1 teaspoon black peppercorns
* 1 cup raspberries
* 1 teaspoon salt
* .6g xanthan gum
* 2 tablespoons olive oil
Preheat oven to 450*F. Reduce the beet juice to 1 1/3 cup; next cut root end off of the garlic bulb and wrap garlic bulb and olive oil together tightly in foil. Roast for 30 minutes and remove garlic from oven; set aside and let cool. In another saucepan, bring the vinegar to a boil, remove from heat and add the caraway seeds and the black peppercorns. Allow to steep in the vinegar for 20 minutes and strain. Add the raspberries to the reduced beet juice and muddle them with the back of a spoon. Steep for ten minutes and strain; pressing on the mash to extract as much flavor and liquid as possible. Whisk together the vinegar mixture, reduced beet juice, salt, and xanthan gum, whisking until the xanthan gum is completely dissolved. Refrigerate until ready to use; add the olive oil before serving to break the vinaigrette.
Grilled White Asparagus
* Peel of 2 lemons
* 4 tbls lemon juice
* 4 sprigs thyme
* 4 bay leaves
* 4 tbls butter
* 3/4 cup + 2 tbls salt
* 40 white asparagus spears, woodsy ends trimmed
In a large pot, combine the lemon peel, lemon juice, thyme, bay leaves, butter and salt with 8 quarts of water. Bring to a simmer over medium heat. Using a veggie peeler, carefully peel the asparagus tips to the base of the tip. Add the peeled asparagus to the simmering liquid and cook for 7 minutes. Remove from the heat and cool over ice in the cooking liquid. Once cool, grill the asparagus for 2-3 minutes total to finish cooking and lend a nice grilled flavor to the asparagus.
Truffle Vinaigrette
* 2 teaspoons Dijon mustard
* 1 teaspoon fine sea salt
* 2 pinches freshly ground white pepper
* 3 tablespoons white wine vinegar
* 3 tablespoons sherry vinegar
* 1 cup grapeseed oil
* 4 tbls white truffle oil
* 2 tablespoons chopped black truffle
For the vinaigrette, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the grapeseed oil; finish with the white truffle oil. Store, tightly covered, in the refrigerator for up to 1 week. Add the chopped black truffles before serving.
Pine Nut & Oat Crumble
* 1/4 cup duck fat
* 1/4 cup minced shallots
* 1-1/2 cups steel cut oats
* 1/2 cup roasted pine nuts
* 1/4 cup sugar
* 1 tablespoon salt
* Leaves of 5 sprigs of fresh thyme
Preheat oven to 200*F; line a baking sheet with parchment paper. Melt the duck fat in a large sauté pan over low heat. Add the shallots and sweat until translucent. Add the oats, sugar, salt, thyme leaves and pine nuts; toast for 2 minutes. Transfer the oat mixture to the prepared baking sheet and bake for two hours. Cool completely to room temperature.
