February 2007 Archives

Beetroot and blood orange salad with goat's cheese panna cotta

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One day recently at culinary school we were given the chance to develop some recipes of our choice.   I worked on this one, trying to recreate a similar dish I had had at Wolfgang Puck's restaurant Postrio in San Francisco.  (Apart from this dish, the restaurant’s food was sadly otherwise very disappointing - an array of overly ‘creative’ and entirely unsuccessful attempts to revive faded glory.) 

I will admit this recipe is a real faff, but the result is both beautiful and delicious.  All the flavours go so well together.  If you can’t be bothered to make the panna cotta, just place some lovely fresh goat’s cheese in the centre of the plate instead.  If you can't find baby beetroots you can use large ones, just cook them longer and cut them into appropriately sized pieces.  And of course regular oranges will suffice in place of blood oranges.

smbeetsalad02.jpg

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