Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!


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Beet Tartare Bruschetta with Sherry Vinaigrette and Goat Cheese and Chive Cream

Contributed by: K Squared Katering
Cusine: Italian
# of Servings: 6 as an appetizer
  • 1 large red beet, roasted and finely diced
  • 1/2  cup olive oil, plus 1 tablespoon for roasting the beet
  • 1/4 cup walnuts
  • 1 teaspoon chopped shallots
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons chopped fresh chives
  • 1 baguette
  • 2 cloves garlic
  • 4 ounces fresh goat cheese
  • 1 tablespoon heavy cream
  • Salt to taste
  1. Preheat oven to 400 degrees.
  2. Trim and rinse the beet in cold water.
  3. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
  4. Wrap in foil, place in a baking dish and bake until the beet is easily pierced with the tip of a knife; about 1 hour.
  5. Let cool, then finely dice. (This can be done a few days in advance. Leave the beet whole in its foil and refrigerate.)
  6. Place walnuts in a pan and roast for 5 to 7 minutes, until fragrant.
  7. Let cool, then finely chop.
  8. Place 1/2 teaspoon shallots, sherry vinegar, and half the chives in a food processor to prepare vinaigrette.
  9. While pulsing, slowly drizzle 1/4 cup of the olive oil to make an emulsion (the consistency should be creamy and the vinegar fully suspended in the oil).
  10. Salt to taste.
  11. Cut baguette into 1/4-inch slices.
  12. Brush with olive oil and sprinkle with 1/2 teaspoon salt.
  13. Broil for 2 to 4 minutes on each side until toasted brown.
  14. Peel and cut the garlic cloves in half; rub each side of the bread with the cut cloves.
  15. Mix goat cheese with cream until smooth, then add 1/2 tablespoon of the chives.
  16. Mix chopped beets with 1/2 tablespoon of remaining chives and shallots with 2 tablespoons of the vinaigrette.
  17. Spread goat cheese on toasted baguette slices and top with beet mixture, chives, and finely chopped nuts.



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