Oh how delicious!! I
loved the roasted veggies and the addition of a cheese mousse, well; it was
just over the top.
I wasn’t able to acquire the recommended Selles-sur-cher. However my Whole Foods Store was able to accommodate a reasonable alternative. A combination of Bucherondin Sevre Et Belle and Humboldt Fog Cypress Grove, both Northern California Goat Cheese’s. I think Rachel Khoo would be pleased. Tangy and bold mounds of creamy goodness all over the plate brought the roasted veggies to life. Which, by the way, were already tasty, as they had a wonderfully caramelized exterior. All of which lay upon a bed of baby greens and a thinly sliced cooked red beet. I enjoyed this salad as a main course and can easily be a great side-dish or lunch.
At the end, I found myself with a significant amount of cheese mousse leftover. Last night I woke in the middle of the night thinking about what I could do with it. After-all cheese is a terrible thing to waste. So I made a béchamel, incorporated the mousse and a handful of crispy Lardons (bacon) and poured the concoction over some thinly sliced yellow potatoes and set it all to bake for 45 minutes. Now the house smells of cheese and bacon and I can’t go back to sleep.
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