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
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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.