"Recipes from the Chef's Kitchen"

Show 721

Continental French Cuisine

302 King Farms Blvd.
Suite 110
Rockville, Md. 20850

Marcel Bernard - Chef/Owner

Warm Potato Goat-Cheese Salad with Black Olives
(Petatou de Chevre Chaud)

The Basil Vinaigrette
1)   1 Shallot - chopped fine
2)   2 large fresh Basil Leaves
3)   2 tbs. Balsamic Vinegar
4)   1 tbs. Sherry Vinegar (available at specialty food shops and some supermarkets)
5)   5 tbs. Extra-Virgin Olive Oil
6)   Salt and Pepper

1)   In a small bowl whisk together the first 4 ingredients.
2)   Add salt and pepper to taste.
3)   Whisk in the oil in a stream until emulsified.

The Remainder of the Salad
1)   1 lb. small Yukon Gold or red Potatoes
2)   4 Shallots - chopped fine (about 1/4 cup)
3)   1/4 tsp. finely chopped fresh Thyme Leaves
4)   1 tsp. finely chopped fresh Tarragon Leaves
5)   1 tbs. finely chopped fresh Parsley leaves.
6)   1/2 cup Nocoise or other brine-cured Black Olives - pitted
7)   Six 3-inch Metal Pastry Rings
8)   A 10 oz. log soft mild Goat Cheese such as Coach Farm Brand - cut
       into 6 equal pieces
9)   1 cup Heavy Cream
10) 1 fresh Basil Leaf
11) 1 large Egg Yolk
12) 6 cups Mesclun (mixed Baby Greens about 1/2 lb.) - washed and spun dry
13) 3 tbs. chopped fresh Chervil
14) Fresh Thyme Sprigs for garnish

1)   In a small 3-quart saucepan cover potatoes with 2 inches water and simmer
       until just tender...about 10 to 12 minutes.  Drain potatoes in a colander and
       cool.  Cut potatoes into 1/4-inch thick slices and in a bowl toss gently with
       shallots, thyme, tarragon, parsley, 1/4 cup olives and 2 tablespoons vinaigrette
       until combined well.
2)   Arrange pastry rings on a baking sheet.  Divide potato salad among rings,
       layering potato slices to 1/2 inch below tops of rings.  Then top with goat
       cheese pieces, spreading cheese evenly to cover potato salad completely.
       Potato goat-cheese rounds may be prepared up  to this point 1 day ahead
       and chilled and covered.  Brings rounds to room temperature before
3)   Preheat boiler.
4)   In a small saucepan simmer cream with basil leaf until reduced by about half.
       Whisk in yolk and salt and pepper to taste and remove pan from heat.
5)   Carefully remove rings from rounds and spread about 1 tablespoon cream
       mixture evenly over top of each round.  Broil rounds on baking sheet 6 inches
       from heat until tops are golden.
6)   Toss Meslun with chervil and remaining vinaigrette and divide among 6 salad
        plates.  Transfer warm rounds to plates with a spatula and garnish with
        thyme sprigs and remaining 1/4 cup olives.

Grilled Filet of Kampachi "Polynesian"

The Mango Salsa
1)   1 Mango - diced
2)   1 Tomato - diced
3)   1 branch Celery - diced
4)   1/2 Red Pepper - diced
5)   1/2 Green Pepper - diced
6)   1 can of Tomato Juice
7)   1 can of 4 oz. Pineapple
8)   1 pressed Orange
9)   1 pressed Lemon
10) Cilanto, Cayenne Pepper, Salt
11) Shredded Coconut

1)   Mixed all the ingredients together.
2)   Allow the ingredients to rest a day to allow time for them to marinate.

The Fish
1)   1 lb. of Kampachi Fish

1)   Grill the fish on both sides nice and evenly.

The Pineapple
1)   1 large slice of Pineapple

1)   Grill the pineapple

The Purple Potato
1)   2 purple Potatoes

1)   Boil the potatoes
2)   Cut both of them on a bias (angled in the middle)

The Final Presentation
1)   Put the salsa on the plate and place the fish on top.
2)   The slice of pineapple will go on top of the fish.
3)   Reserve some of the leftover sauce to place over the fish.
4)   Place the potatoes around the fish and decorate the dish with leaves from
       the pineapple.

In the Studio Kitchen with Marcel Bernard
(left) and Lindsey Gustin (right)

Good Eating!!!