JAMIE KENNEDY RECIPE New Potato and Niagara Gold Melt with Pickled Beets Chef Jamie Kennedy of the Gilead Cafe Serves 6 Ingredients • 18 small new potatoes • 1 lb 455g Niag

							JAMIE KENNEDY RECIPE

New Potato and Niagara Gold Melt with Pickled Beets
Chef: Jamie Kennedy of the Gilead Cafe
Serves 6.


Ingredients:

   •   18 small new potatoes
   •   1 lb./455g Niagara Gold cheese
   •   1 quart/litre jar Pickled Beets
               or
   •   6 small golden beets and 6 candycane beets
   •   2 Tbsp./30mL white wine vinegar
   •   1 shallot, peeled and cut into brunoise
   •   Salt and freshly ground black pepper to taste

Directions:

   •   Preheat oven to 350°F/175°C. Cook the new potatoes in boiling salted water. If you are
       using fresh beets, cook them in boiling salted water. If they are very small, they will take
       approximately the same amount of time as the potatoes. When the vegetables are cooked,
       drain them and let them cool. When the potatoes are cool enough to handle, cut them in
       half and place six halves facing up in the center of six ovenproof plates. Slice six wedges
       of cheese and place one wedge on each mound of potatoes. Place the plates in the oven. If
       using fresh beets, peel and slice the beets into quarters. While they are still warm, toss
       them in a marinade of the vinegar, shallots, and seasoning.

   •   Remove the plates from the oven when the cheese has melted. Garnish each plate with
       five quarters of marinated beets or pickled beets. (The leftover marinated beets keep very
       well in the refrigerator.) Serve at once.