Hotel Chef Josh Thomsen
The Claremont Hotel Club & Spa
41 Tunnel Road
Berkeley, CA 94705
(510) 549-8510

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Goat Cheese-Potato Terrine, Slow Roasted Baby Beets, and Aged Balsamic Syrup
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  • Chef Josh Thomsen of The Claremont Hotel Club & Spa

  • Josh Thomsen

    Rising Star Hotel Chef Josh Thomsen
    The Claremont Hotel Club & Spa | Berkeley, CA

    Goat Cheese-Potato Terrine, Slow Roasted Baby Beets, and Aged Balsamic Syrup
    Adapted by
    June 2010
    Yield: 1 Large Terrine


    Goat Cheese-Potato Terrine:
    44 ounces Laura Chenel goat cheese
    ½ cup finely chopped chives
    3 peeled 40 count russet potatoes, sliced 1/16th-inch thick
    ½ cup clarified butter
    Kosher salt
    Freshly ground black pepper

    4 purple, golden and striped baby beets, peeled and cut into quarters
    Kosher salt
    Freshly ground black pepper
    Extra virgin olive oil
    Fresh thyme
    1 tablespoon freshly squeezed lemon juice
    1 tablespoon finely chopped chives

    Balsamic Reduction:
    3 cups balsamic vinegar
    4 sprigs fresh thyme

    To Assemble and Serve:

    Olive Oil
    Micro arugula

    For the Goat Cheese-Potato Terrine:
    Preheat the oven to 300ºF. In a bowl, mix together the goat cheese and chives and reserve. Dip the potato slices in clarified butter and place on a Silpat. Season with salt and pepper, then top with another Silpat. Turn on the oven fan and bake the potatoes for 5 minutes just until the potato is cooked, but still pliable. Allow to cool.

    Line a terrine mold with plastic wrap. Arrange overlapping potato slices in the terrine, using enough potatoes to hang over the edge of the terrine. Fill the potato-lined terrine with 1 cup of the goat cheese mixture. Add a layer of cooked potato, then another layer of goat cheese; repeat until all cheese has been used. Flip the overhanging potato slices over the goat cheese mixture, cover with plastic wrap, and refrigerate until chilled, about 24 hours.

    For the Beets:
    Preheat the oven to 375ºF. Season the beets with salt, pepper, oil, and thyme. Wrap in aluminum foil to form small pouches and roast for 25 minutes. Peel and cut the beets, and season with more oil, salt and pepper. Mix in the lemon juice and chives.

    For the Balsamic Reduction:
    In a saucepan, combine the vinegar and thyme. Simmer until the mixture is thick enough to coat the back of a wooden spoon. Cool to room temperature.

    To Assemble and Serve:
    Turn the terrine out of its mold, remove the plastic wrap, then cut into ¼-inch slices. Place a non-stick sauté pan on high heat, season terrine slices with fresh black pepper and sear for about 12 seconds until the first side is golden brown.  Flip over and on to a room temperature plate. Place the beet salad next to the terrine and top with micro arugula. Drizzle with olive oil and then balsamic reduction.