Potato Slices with Spinach and Goat Cheese

Potato Slices with Spinach and Goat Cheese

This was supposed to be a hash for a Mother’s Day brunch.  However, cooking in a new kitchen and running out of time before the rest of the meal was ready, we changed plans at the last minute.  It turned out to be a good decision, as it was one of the more popular things we served.  Served as an appetizer, just a few ingredients go a long way.  Makes about 15 slices.

Ingredients

1 yukon gold potato
3 oz fresh spinach
4 oz goat cheese
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
Salt
Vegetable Oil for frying potatoes

Directions

Slice the potato approximately 1/8” to ¼” thick.  Place slices in hot oil until golden brown on both sides, flip as necessary.  Remove slices from oil, pat dry and place on drying rack.  Lightly salt.

Rough chop spinach and sauté.  When cooked down, place in a small mixing bowl and combine with goat cheese and peppers. 

Place potato slices on a baking pan and top with spinach and goat cheese mixture. 
Cook in oven on broil for 6 minutes.

Cost
Potato $0.76
Spinach $1.65
Goat Cheese $3.59
Total: $6
Per Slice: $0.40

Dashi Tomato Puree with a Prosecco Cream

Dashi Tomato Puree with a Prosecco Cream

We had a dinner party coming up, which needed a first course.  We also had received a set of cordial glasses as a wedding gift that had been unused.  Greer really likes tomato soup, and there has oft times been a bottle of prosecco opened in celebration with friends and family. 

Ingredients:
Tomato Puree:

2 lbs vine ripened tomatoes, quartered
3 large garlic cloves, unpeeled
1 large shallot, diced
1 teaspoon fresh oregano, chopped
1 tablespoon butter
1 cup dashi
1 Thai pepper, thinly sliced

Prosecco Cream:

1 cup whipping cream
1/8 cup prosecco

Directions:

Place the tomatoes and garlic on a pan and cook at 350F for 1 hour. Let cool, remove garlic peel.
Cook shallots, oregano and butter in a saucepan over medium heat until shallots are soft. Add tomatoes, garlic and dashi.  Reduce heat and let simmer for 15-20 minutes. In a blender, puree the mixture and strain through a fine sieve.  Salt and pepper to taste.  Chill.

Add prosecco to cream, and beat until thickened.

Fill cordial glass ¾ full of chilled puree, top with cream, garnish with a Thai pepper slice.

This should make approx 6 servings.

Cost (most bought at Whole Foods):

2 lbs vine ripened tomatoes: $4.07
3 large garlic cloves: $0.15
1 large shallot: $0.63
1 teaspoon fresh oregano: from garden
1 tablespoon butter:
1 cup dashi (approx $1.50 for kombu and bonita flakes)
1 Thai pepper: $0.10
Whipping Cream: $1.70
Total: $8.15
Per plate: $1.36

Changes: It was pretty good the first time through, and worked for a quick bite first course.  I would like to try the tomato puree with lemongrass, and pickle the Thai peppers.