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Foodday

 

Layered Goat Cheese and Vegetable Salad
with Grilled Eggplant, Oven-Dried Tomato
and Onion Confit

Goat Cheese and Vegetable Salad  

Ingredients:

  • 2 Medium Walla Walla Onions
  • 1 Medium Eggplant
  • 2 Vine ripe Tomatoes
  • 1 Bunch Basil
  • 1 Cup Balsamic Vinegar
  • 3 Sprigs of Thyme (chopped)
  • 2 Oz. Baby Lettuces
  • 12 Oz. Goat Cheese
  • 2 Tblsp. Lemon Juice
  • 1 Tblsp. White Pepper Corns

Procedures:

Basil Oil: Pick basil leaves and blanch for 10 seconds in boiling salted water, then shock in an ice bath. Drip dry the basil and purée in blender with 3/4 cup olive oil. Pour purée into a glass and allow to infuse for 30 minutes. Strain purée through some cheese cloth and reserve the basil oil.

Balsamic Syrup: Reduce all but 1 tablespoon of balsamic vinegar in a sauce pan until it coats a spoon. Reserve.

Vegetables: Peel the onions, halve them and slice lengthwise. sauté the onions in olive oil, caramelizing slightly. Add 1/2 of chopped thyme, salt and ground white pepper. Cook over low heat for approx. 15 minutes until soft. Cut the tomatoes into 1/2 inch slices. Season with salt and ground pepper and the rest of the chopped thyme. Lay tomato slices out onto a well oiled sheet tray and dry them in 300 degree oven for 40 minutes turning frequently. Finally cut the eggplant in 1/2 inch slices and season with salt and ground pepper, oil slightly and grill on both sides until tender.

Lettuce: Wash the baby lettuces and toss with the lemon juice and remaining olive oil and ground pepper.

To Serve: In a ring mold 2-1/2" wide and 2"-3" high, layer the onions, then tomato, then eggplant, then goat cheese. Repeat once more. Toss the baby greens in remaining olive oil and balsamic syrup around the plate.

Recipe provided by The Painted Table

 
About The Painted Table

92 Madison Street
Seattle, WA 98104
(206) 624-3646

Location:
Adjacent to the Alexis Hotel, between Madison and Spring Streets. Within walking distance of the Seattle waterfront, Pike Place Market and Pioneer Square.

Menu:
The finest in New American Cuisine, combining traditional French cooking with contemporary Asian and American influences.

Seasonal menu features a unique combination of local herbs, vegetables, seafood and regional favorites.

Specialty dishes include such selections as pan roasted King Salmon with wild mushroom sauté, green lentils and pancetta; Tamarind Glazed Long Island Duck served with Thai "pot au feu" and market vegetables; and sautéed sea scallops with minted cous cous, braised endive and tomato chutney; chops and vegetarian dishes.

Breads, ice creams and granitas are made fresh daily on premises.

Key Personnel:
Bill Kimpton
City/General Manager-Karl Bruno
Director of Private Dining-Erin Laccinole
Executive Chef-J. Tim Kelley

J. Tim Kelley

Tim Kelley

Tim Kelley, Executive Chef at the Painted Table in Seattle WA.

Tim Kelley is the Executive chef at the Painted Table, located at the Alexis Hotel. Trained with strong Asian and French influences, he brings with him 14 years of culinary experiences. Kelley's inspired, elegantly simple interpretations of New American Cuisine emphasize locally grown herbs and vegetables, fresh seafood and regional specialties.

The Painted Table presents each diner's eyes with a hand-painted oversized plate as a placemat. This visual stimulation begins the journey of gastronomic delight.

If it's cutting edge dining you're after, Tim Kelley sets new standards with his culinary and presentation talent. Raised on the West Coast, Kelley toiled at Manhattan's very Asian Vong and very French Bouley restaurants before moving to Seattle. Kelley was also executive chef at the Chequit Inn in Shelter Island and Cafe Melville, both in New York, as well as sous chef at Hubert's in New York City. His other creative experiences include Miramonte restaurant in Napa Valley and Masa's restaurant at the Hotel Vintage Court in San Francisco.

A dish as simple as grilled pork chops becomes extraordinary when it's crowned with interlocking rings of apple chips and presented with potato gallette sandwiched with a veneer of prune purée. Playing to the strengths of locally grown herbs and vegetables, fresh seafood and regional specialties, Chef Kelley creates the finest in New American Cuisine, combining traditional French cooking with contemporary Asian and American influences.

Not one to be tied just to the kitchen, Kelley has led food professionals on food shopping expeditions through Seattle's International District, a favorite stomping ground. He will begin Saturday morning walking tours of Seattle's Pike Place market with a lunch finale at his own Painted Table restaurant.

 

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified February 2007


 


 
 

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