GRILLED POTATO AND GOAT CHEESE NAPOLEON WITH BALSAMIC-BASIL VINAIGRETTE
Steps:
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat your grill to medium.
- Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
- Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
- Heat a charcoal or gas grill to medium-high.
- Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
- Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams
WARM POTATO SALAD WITH GOAT CHEESE
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
- Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
GRILLED POTATO AND GOAT CHEESE NAPOLEON
Categories Potato
Number Of Ingredients 1
Steps:
- http://www.foodnetwork.com/recipes/bobby-flay/grilled-potato-and-goat-cheese-napoleon-with-balsamic-basil-vinaigrette-recipe.html
GRILLED CHEESE POTATOES
Thes are so delicious! We grill out a lot and have these quite often because they are a favorite with our family and with guests. This recipe was submitted by Bearly Smokin' in the KC Barbeque Society cookbook.
Provided by Dine Dish
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush large sheet heavy duty foil with oil (or spray generously with cooking spray).
- Place potatoes and onion in center of foil.
- Add butter, swiss cheese, parmesan cheese, garlic powder, salt and pepper; mix gently.
- Fold and seal foil; double wrap with heavy duty foil.
- Grill over hot coals for 25 minutes per side.
Nutrition Facts : Calories 615.3, Fat 30.3, SaturatedFat 18.3, Cholesterol 78.9, Sodium 311.7, Carbohydrate 72.8, Fiber 7.8, Sugar 6.2, Protein 14.7
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
GRILLED NEW POTATOES AND ZUCCHINI WITH RADICCHIO, GOAT CHEESE AND AGED SHERRY VINAIGRETTE
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
- Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives.
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