Oil with Herbs and Spices in Two Bottles
Oil with Herbs and Spices
in Two Bottles

Alena Hrbkova
Buy This at Allposters.com






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Salad Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Wolfgang's Salad Tasting Plate



Shop at CHEFS!

"Cookery is not chemistry. It is an art. It requires instinct and taste
rather than exact measurements."

~ Marcel Boulestin

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Beet, Early Wonder Tall Top
Beet, Early Wonder Tall Top
Eberhart, Wally
Buy This Allposters.com








Goat Cheeses
Goat Cheeses
Buy This Allposters.com









Wolfgang Puck
Makes It Easy










Decor a l'Orange
Decor a l'Orange
Buy This Allposters.com










Stonewall Kitchen, LLC 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Heirloom Lettuce Varieties
Heirloom Lettuce Varieties
Cavagnaro, David
Buy This Allposters.com


La Belle Cuisine


Chef Wolfgang Puck's
Salad Tasting Plate

Roasted Beet Napoleon

1 1/2 pounds large yellow or red beets,
washed and trimmed
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1 tablespoon extra virgin olive oil
1/2 recipe Herbed Goat Cheese,
(recipe follows), cut into eight
round slices
1 to 1 1/2 cups mixed baby lettuces,
washed and dried
1/4 cup Spago House Dressing
(recipe follows)
1/4 cup Citrus Hazelnut Vinaigrette
(recipe follows)
1 ounce toasted hazelnuts, (recipe follows),
coarsely chopped

Roast beets:
Preheat the oven to 400 degrees F. Place the beets in a small roasting
pan and pour in enough cold water to reach about one quarter of the way
up the sides of the beets. Cover the pan with foil, and roast the beets until
they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through
easily. Remove the beets from the pan, allow to cool and then peel.
Cut each beet into 1/4 inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need ten rounds). Cut trimmings into 1/4-
inch dice and reserve 1/2 cup for garnish.
In a sauté pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets one minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate
until needed.
When ready to assemble, heat the olive oil in a small sauté pan. Arrange
the slices of Herbed Goat Cheese in the pan and warm slightly, turning
them with a small spatula just to warm both sides. This has to be done
quickly, or the cheese will melt.
To assemble the napoleons, place one of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another
beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have five layers of beets
and four layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
To serve, arrange three of the wedges, pointed ends facing out, in a circle
in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle the toasted nuts and reserved diced beets on top of drizzled
vinaigrette. Serve immediately.
Yield: Serves 2

Herbed Goat Cheese

Wolfgang Puck's
Pizza, Pasta, and More

Wolfgang Puck, Judy Gethers,
Random House, 2000


2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese

Combine the parsley, chives, thyme, and pepper and place on a flat
surface. Roll the log of cheese in the mixture, coating all sides and re-
taining the shape of the log. Wrap in plastic wrap and refrigerate until
needed.  Yield: 1 (7- or 8-ounce) log

Spago House Salad Dressing

Adventures in the Kitchen:
175 New Recipes from Spago,
Chinois on Main, Postrio and Eureka
Wolfgang Puck, "Calvin Trillin, Random House, 1991


2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Freshly ground white pepper

In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper,
to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups

Citrus Hazelnut Vinaigrette
(Wolfgang Puck's "Pizza, Pasta & More!,"
Random House, 2000)

1 1/2 cups fresh orange juice
1 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons balsamic vinegar
1/2 teaspoon orange zest
1/3 cup hazelnut oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

In a medium saucepan, bring orange juice to a boil. Lower to a simmer
and reduce until only 1/3 cup remains. Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar, and
orange zest. Slowly whisk in both oils until thick and emulsified. Season
with salt and pepper. Refrigerate until needed.
Yield: 1 1/3 cups

Toasted Hazelnuts

1 cup hazelnuts

Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This
can be done in a toaster oven). Remove to a clean towel and rub to re-
move as much of the skin as possible. Chop coarsely and use when
needed.  Yield: 1 cup

More from Wolfgang's Salad Tasting Plate!

Featured Archive Recipes:
A Salute to Salads...Our Favorites
Chino Chopped Vegetable Salad
with Mustard Vinaigrette

Hot Goat Cheese and Walnut Salad
Pickled Beet and Endive Salad
with Goat Cheese and Walnuts

Recipes from "Live, Love, Eat!"
Roasted Beet and Portobello Mushroom Salad
Roast Chicken with Root Vegetables
from the Wolfgang Puck Cafe

Spago's Chocolate Truffle Cake

Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Index - Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 08, 2012.