From Executive Chef Heather Terhune
From Executive Chef Heather Terhune of Atwood Café, this is of one of her signature dishes. The menu at Atwood is comprised of upscale American comfort food inspired by local and seasonal ingredients. Chef Terhune is a major supporter of sustainable and organic agriculture, including Chicago's own Green City Market.
The restaurant’s decoratively dramatic dining room with eighteen foot ceilings and windows, brass chandeliers, ruby velvet drapes, black lacquered columns and velvet chairs and sofas, creates the perfect setting to enjoy the luxurious, yet comforting fare!
About the chef: Heather Terhune spent the last decade as an executive chef in Chicago, but her culinary career has much simpler roots anchored in her hometown of St. Albans, Vermont. Heather's family knew something was up when she asked for artichokes and spare ribs as a fourth birthday present, she says; “I've known from an early age that I wanted to be a chef and never wavered in that endeavor”.
Chef Terhune also enjoys traveling, and enjoyed a life changing trip to Italy; “I rented a house in Tuscany for two weeks and explored northern Italy; it changed my perspective completely. I still work hard, but I put friends and family first and I don't sweat the small stuff quite as much. As far as the culinary aspect of it, my food became more clean, simple and more alive after that trip. I did, too”.
1 W. Washington St
Chicago IL 60602
312 368 1900
Pistachio Crusted Goat Cheese & Roasted Beet Salad is served at Atwood Café for $12.
This recipe makes 6 restaurant servings.
Pistachio Crusted Goat Cheese & Roasted Beet Salad Ingredients:
(For the Vinaigrette)
1/2 cup fresh lemon juice and zest of one lemon
1 teaspoon Dijon mustard
1/4 teaspoon honey
1 shallot, finely chopped
1/2 cup canola oil
1/4 cup olive oil
Salt and pepper to taste
1 pound mixed greens, or your favorite salad mix
10 small red beets
1 (-6oz) log fresh goat cheese
½ cup finely crushed pistachio nuts, not toasted
¼ cup all purpose flour
1 egg beaten with 2 tbsp water
Steal This Recipe® Step by Step Instructions:
Heat the oven to 400°F.
Place the beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly.
Bake beets for 40 minutes. Remove from oven and let beets steam for 10 minutes.
Open the pouch and let the beets cool slightly. (This can be done a day in advance.)
Whisk together lemon juice, lemon zest, mustard, honey, and shallot in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set the vinaigrette aside.
After the beets have cooled enough to handle, remove and discard the skins and cut into bite-size pieces.
Mix the beets with half of vinaigrette, then mix the salad greens with the rest of the vinaigrette. Transfer greens to plates and top with beets.
Cut goat cheese log into 6 portions and form the goat cheese into disks.
Using the breading procedure, dust goat cheese disks in flour. Next, dip in the beaten egg mixture, and then roll in pistachios. Follow this process with all six goat cheese disks.
When you are ready to serve, heat 2 inches of canola oil in a small saucepan.
Heat the oil to 350 degrees and deep fry the goat cheese discs until golden brown.
Serve on top of the salad mixture.
To garnish, add a few chopped pistachios and drizzle with more honey.