Wolfgang Puck will be whipping up his best dishes for this Sunday's Governor's Ball, the official party of the academy awards.
Roasted Beet Napoleon Herbed Goat Cheese Citrus Hazelnut Vinaigrette
Roasted Beet Napoleon
Ingredients: • 2 yellow or red beets (about 1 1/2 pounds), 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 Citrus Hazelnut Vinaigrette (recipe follows) • 1 ounce toasted hazelnuts, (recipe follows), coarsely chopped
1. Preheat the oven to 400 degrees F. 2. 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. 3. 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. 4. 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 nch dice and reserve 1/2 cup for garnish. 5. In a saute 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. 6. When ready to assemble, heat the olive oil in a small saute 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. 7. 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 four layers of beets and four layers of cheese.) 8. Carefully cut through layers, dividing into three wedges. Repeat with the remaining beets and cheese. 9. 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 one half of the Citrus hazelnut Vinaigrette and mound half of the lettuces on top of each arranged napoleon. Drizzle the other half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top. Serve immediately. Yield: Serves 6 )Sometimes, we garnish this with chilled blanched asparagus and blood orange segments depending on the season.)
Herbed Goat Cheese
• 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 • One 7 or 8 ounce log of goat cheese
1. Combine the parsley, chives, thyme, and pepper and place on a flat surface. 2. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. 3. Wrap in plastic wrap and refrigerate until needed. Yield: Makes one 7- or 8-ounce log
Citrus Hazelnut Vinaigrette
Ingredients: • 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 • Freshly ground black pepper
1. 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.
2. In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
3. Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed. Yield: Makes 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 remove as much of the skin as possible. Chop coarsely and use when needed. Yield: Makes 1 cup
Recipes courtesy of Wolfgang Puck, copyright © 2002.