Parfait of Chevre,
Sauteed Spinach and Toasted Hazelnuts
By Chef Michael Quigley,
Café Lolo, Santa Rosa, CA
4 tbls. Olive Oil
2 1/2 cups Yellow Onions (medium, sliced)
24 oz. Chèvre
2 lbs. Fresh Spinach Leaves (cleaned, stemmed and coarsely
TT White Pepper
2 cups Hazelnuts (skins removed, coarsely chopped and
24 each Baguette (slices, toasted)
Additional Maple Syrup, Clover Blossoms
and Thyme Sprigs for garnish
Caramelize onions: Place 2 tablespoons of the olive oil
in heavy skillet. Turn heat to medium. Cook the onion
slices, stirring frequently, until they are deep golden
brown but not burned, about 15 minutes. Season to taste
with salt and white pepper. Reserve warm.
onions are caramelizing prepare chèvre: Place chèvre
in a mixer and whip on medium speed until soft. Place
in pastry bag with a medium round tip. Set aside.
spinach until just wilted in remaining olive oil. Season
to taste with salt and white pepper.
spinach and onions are still hot, layer ingredients into
12 martini or parfait glasses in the following order:
chèvre, spinach, onions and toasted hazelnuts.
Repeat layers, ending with toasted hazelnuts. Serve while
still warm with toasted sourdough.thyme sprigs.