| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
servings |
INGREDIENTS
|
|
=== HERBED FROMAGE BLANC === |
| 1 1/2 |
c |
Fromage blanc |
| 1 |
tb |
Finely chopped chives |
| 1 |
tb |
Finely chopped parsley |
| 1 |
ts |
Finely chopped tarragon |
| 1 1/2 |
ts |
Finely minced shallot; first rinsed in |
|
|
Cold water; and dried well |
| 1 |
tb |
Olive oil |
| 1 1/2 |
ts |
Red-wine vinegar |
|
|
Salt and freshly ground pepper |
|
|
=== POTATO CAKES === |
|
|
Coarse salt |
| 2 |
lb |
Yukon gold potatoes |
| 5 |
tb |
Unsalted butter; room temp |
|
|
Butter for molds |
|
|
Salt and fresh ground white pepper |
|
|
=== CHICKEN LIVERS === |
| 1 |
lb |
Chicken livers; trimmed, halved |
|
|
Salt and freshly ground pepper |
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
Finely chopped shallots |
| 2 |
tb |
Sherry vinegar |
|
|
=== SALAD === |
|
|
Salad greens |
|
|
Salt and freshly ground pepper |
|
|
Olive oil |
|
|
Sherry vinegar |
INSTRUCTIONS
To make the Herbed Fromage Blanc: In a medium bowl, whisk together the
fromage blanc, herbs, shallot, olive oil, and vinegar. Season with salt and
pepper. Store in an airtight container, refrigerated, up to 2 hours before
serving. To make the Potato Cakes: Heat oven to 400 degrees. Spread an even
1/2-inch-thick layer of coarse salt in the bottom of an ovenproof skillet
large enough to hold the potatoes. Arrange potatoes in the skillet. Place
skillet in the oven, and bake 1 hour 10 minutes; the potatoes should give
easily when squeezed. Remove potatoes from the skillet, and let cool 5
minutes. While the potatoes are cooling, arrange six double layers of foil
(each about 4-inches square) on a baking sheet. Butter six 3- by 3/4-inch
round ring molds; place one on each square of foil. To get the best texture
from the potatoes, you must work with them while they're hot. Peel the
potatoes, and place in a wooden bowl. Add 4 tablespoons butter, and crush
the potatoes; season with salt and pepper. Spoon the potato mixture into
the molds, mounding them a little on the tops. Place a large saute pan over
medium heat. Add the remaining tablespoon butter, and cook until hot.
Lifting the foil squares, transfer potato cakes to pan, and invert cakes
into hot butter. Cook cakes on both sides just until golden, about 3 to 5
minutes per side. Return the cooked cakes to baking sheet to keep warm. To
make the Chicken Livers: Rinse the chicken livers under cold running water,
and pat them dry between paper towels. Season with salt and pepper. Melt 1
tablespoon butter in a saute pan over high heat. When the butter is hot,
add livers. Cook 2 minutes on one side. Turn over, and immediately add the
shallot; cook 2 minutes more. Add vinegar, and boil 1 minute. Remove pan
from heat. Reduce heat to low, and return pan to heat with remaining 2
tablespoons butter. To assemble the Salad: Place salad greens in a large
bowl, and season with salt and pepper. Dress with a little olive oil and
vinegar. For each serving, place a spoonful of fromage blanc on top of a
hot, crisp potato cake, and adorn the fromage blanc with the chicken
livers. Drizzle the chicken livers with the pan sauce, and put a small
mound of salad on the other side. Serve. Serves 6.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Daniel Boulud, owner and executive chef of Cafe Boulud
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Daniel Boulud
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