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Beggar's Purse from Bistro De Margot

January 10, 2018

Make your own 'Beggar's Purse' from Bistro De Margot and Chef Herve Mahe. 

Beggar's Purse Recipe
Serves 5 

French: Aumonière Croustillante Au Bleu de Bayley Hazen, Courge Delicata, Chou - Fleur, Fondue d’Epinards & Poireaux, Purée de Chou Fleur à la Graine de Coriandre

English: Beggar’s purse, delicata squash, wilted spinach & leek, roasted cauliflower, Bayley Hazen Blue, roasted fingerling potatoes, cauliflower & coriander seed cream 

 

 

 Ingredients

  • Feuille de Brick - 10 
  • Portobello - 5
  • Delicata squash - 1 (medium size)
  • Baby winter spinach - 1 lb.
  • Bayley Hazen blue - 3 oz. or more
  • Cauliflower - 1 head (small)
  • Coriander seed - 1 pinch
  • Heavy cream - ½ cup
  • Leek - 1 (nice and white mostly)
  • Fingerling potatoes medium size or small - 15
  • Vegetable oil - ¼ cup
  • Butcher String 5 pieces, 10 inches long
  • Salt & Pepper to taste

 

Method

Remove foot and peel Portobello mushrooms, season and pan sear or grill until cooked. Cut them in ½ to obtain 2 disks. Reserve aside in the refrigerator.

Wash the spinach and wilt them in a bit of oil, season, set aside in refrigerator until you build the purse.

Wash cauliflower, pick florets of 1/3 of it, the rest will go (including core) in a pot with a bit of water, seasoning and coriander seeds, cover on medium heat covered. Keep an eye on it, water might evaporate and puree might get some color. When fully cooked place in blender (with the water remaining in the pot), blend until smooth. Set aside.

Sautee the florets in vegetable oil until lightly colored, set aside in the refrigerator.

Wash the leeks, remove tough green leaves, used only light green and white part (remaining can be used in a soup), sweat in sauté pan till tender. Set aside in the refrigerator.

Cut delicata squash (you can use acorn too, if delicata is not available) in rings ½ inch thick, with the skin, pan sear slowly on both sides, season. They will caramelize and it is OK. Set aside. 

Cook fingerling potatoes in simmering water, cool them off and peel them, set aside.

When all ingredients are ready, see picture below to build the purse. Place feuille de brick on table, brush with oil, add a second feuille de brick. Then place a disk of Portobello in the center, put on top a ring of delicata squash, fill the ring with spinach, add ½ oz. of Bayley Hazen Blue, place roasted cauliflower florets on top, then leeks, close the purse and tie it up with butcher string.

Place in oven at 375 until the purse gets a golden color. During this time, place the peeled fingerling potatoes in a sauté pan in the same oven and roast until they get a nice golden color.

Warm up the coriander cauliflower purée with the cream, check seasoning and plate up. Cream on bottom of the plate, purse in the center (remove the butcher string), 3 potatoes around, garnish with chopped herbs.

Bon Appetit!!

BDM

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