Best Beef Carpaccio With Prosciutto Watercress Goat Cheese And Blood Orange Oil Recipes

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ROAST BEEF CARPACCIO WITH GORGONZOLA POTATO SALAD



Roast Beef Carpaccio with Gorgonzola Potato Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound fingerling potatoes, halved lengthwise
Kosher salt
1 cup crumbled gorgonzola dolce cheese (4 ounces)
3 tablespoons grated parmesan cheese
2 tablespoons 2% Greek yogurt
1 clove garlic
Freshly ground pepper
1 9-ounce package Italian salad blend (8 cups)
1/4 cup jarred Peppadew peppers, drained and roughly chopped
2 tablespoons roughly chopped fresh parsley
12 ounces deli-sliced rare roast beef

Steps:

  • Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
  • Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
  • Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

Nutrition Facts : Calories 344 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 80 milligrams, Sodium 970 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 27 grams

FILET OF BEEF CARPACCIO



Filet of Beef Carpaccio image

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling

Steps:

  • Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
  • Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
  • Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
  • Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

SALT-ROASTED BEET CARPACCIO



Salt-Roasted Beet Carpaccio image

Provided by Food Network Kitchen

Time 1h45m

Yield 4

Number Of Ingredients 13

1 3-pound box kosher salt
4 medium beets, trimmed
1/2 cup goat cheese
1/4 cup creme fraiche
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon red wine vinegar
1 teaspoon minced shallot
Freshly ground pepper
Vegetable oil, for frying (about 1 cup)
4 to 8 fresh sage leaves
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup pine nuts, toasted

Steps:

  • Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
  • Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
  • Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
  • Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.

PROSCIUTTO AND GOAT CHEESE STRATA



Prosciutto and Goat Cheese Strata image

Categories     Egg     Breakfast     Brunch     Bake     Goat Cheese     Prosciutto     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

18 slices firm white bread (such as English muffin bread), crusts removed
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Steps:

  • Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
  • Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
  • Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

BEET CARPACCIO WITH GOAT CHEESE AND ARUGULA



Beet Carpaccio with Goat Cheese and Arugula image

Provided by Shelley Wiseman

Categories     Salad     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Arugula     Beet     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3 medium beets, peeled and stems trimmed to 2 inches
1 1/2 tablespoons red-wine vinegar
4 ounces goat cheese, sliced
4 ounces baby arugula (4 cups packed)
1 large Belgian endive, thickly sliced crosswise
3 tablespoons extra-virgin olive oil
Equipment: an adjustable-blade slicer

Steps:

  • Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.
  • Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
  • Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.

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