Nut-encrusted Goat Cheese with Honey and Citrus-Date Salad
- 3 oz Laura Chenel Goat Cheese
- ¼ C. Walnuts, chopped
- ¼ C. Pistachios, chopped
- 2 Eggs, beat lightly with a fork
- ½ C. Flour
- ½ C. Bread Crumbs (Panko recommended)
- 1 T Butter
- 3 T Olive Oil
- 8 pieces Sliced Sourdough Bread
- Orange and Grapefruit Segments
- 4 T Honey
- Zest of Lemon, Orange, Lime and Grapefruit, equal to 1 tsp. total
- Juice of Lemon, Orange, Lime and Grapefruit, equal to 2 T
- 1 tsp. Brandy (Metaxa if available)
- Divide Goat Cheese into 4 equal pieces and shape them into balls. Toss them in a bowl with the flour, then dip them in the egg, and then the nuts (2 in the walnut, 2 in the pistachio). Form them into little "pucks" or any other shape you wish as long as you don't compromise the coating (no cheese can be showing). Sprinkle lightly with salt and pepper and return them to the refrigerator for at least 10 minutes.
- Reduce the honey over medium heat with the citrus zest and juice and the brandy. It should be reduced slowly to achieve the best consistency. When it begins to become viscous, cool it down to make sure it still drizzles.
- Heat a small sauté pan and add the butter and olive oil. Brush sliced sourdough with oil, then return to heat and add goat cheese. Put in 400 degree oven for 2 minutes, or until the nuts are toasted, then gently turn over and repeat. Blot goat cheese on a paper towel, and put onto plate. Grill bread slices and arrange around cheese. Drizzle goat cheese with honey reduction. Toss citrus segments with mache and dates as an accompanying salad.
- 2 lbs Ground Lamb, not too lean
- 1 T Fresh Oregano, chopped
- 2 T Diced Onion, Sweated
- 1 clove Garlic, minced and sweated with onion
- 1 tsp. S & ½ tsp. Pepper
- When Onions and Garlic have cooled, combine all ingredients and form into 4 equal-sized patties. Refrigerate for at least an hour.
- 2 cloves Garlic, grated fine
- 1 Whole Egg
- 1 Egg yolk
- 2 T Lemon Juice
- 2 T Sherry Vinegar
- 1 tsp. Dijon Mustard
- 1 ½ T Spanish Paprika
- 2 tsp. Salt
- 3 C Blended Olive-Canola Oil
- 1 Roasted Red Bell Pepper, diced
- Combine first eight ingredients in a food processor or blender. Slowly add the oil until thickened. Fold in diced pepper.
- Red Onion Rings, Grilled
- Crimini Mushrooms, sautéed with sherry vinegar and tarragon
- Manchego Cheese, sliced thickly
- Toasted Brioche Roll (seen 'em at TJ's)
- Fill champagne flutes 3/4 of the way up with Prosecco or champagne.
- Add a scoop of sorbet to each glass.
- Drop in a fresh Raspberry and serve.
About Chef Dane Boryta, Head Chef at Sens Restaurant in San Francisco:
Born in the Berkshire Mountains of Western Massachusetts, Chef Dane Boryta grew up immersed in the restaurant industry. Dane has worked in the kitchen and on the floor at restaurants of varying calibers. He spent time abroad finding inspiration in many European cities and countries.
Chef Dane's time in San Francisco has been spent as a sous chef at the brand new Brunos ('95) on Mission Street under Chef James Ormsby. Dane went on to open Piaf's restaurant as Head Chef on Market Street in '97 and then moved forward to The North Star on Potrero Hill (owned by "Firefly" team, Veva Edelson and Brad Levy.) Dane then departed for the east coast to open a French-style Bistro, Circa, with wife, Liz Ferro, in Northampton, MA (2001-2007).
Currently Chef Dane is the head chef at Sens Restaurant on the Embarcadero cooking Greek, Turkish, North African, Spanish, French, and Italian cuisine.