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Baked Potato w/Broccoli & Goat Cheese




Source of Recipe


Internet


List of Ingredients




3 large eggs
1 teaspoon ground cumin
½ teaspoon cayenne
½ teaspoon salt
¼ teaspoon turmeric
8 oz soft mild goat cheese, softened
1/3 cup olive oil
¼ cup water
2 tablespoons fresh orange juice
1 teaspoon fresh lemon juice plus additional to taste
1 bunch fresh broccoli (1 ½ lb) or fresh asparagus
Grilled blackened chicken breast (optional)



Recipe



Roll a clean baking potato in olive oil, coarse salt, and coarse ground pepper. Bake in a preheated 350 degree oven on a metal baking pan until the potato is soft about an hour to an hour and one half.

Hard-boil eggs in a 2 quart sauce pan. Cover with cold water by one inch in a heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (reserve whites for another use).

Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.

Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then steam broccoli over boiling salted water until just crisp tender. Drain broccoli in a colander.

Slice the potato down the center and open. Fill the potato with hot broccoli and grilled chicken pieces if desired, top with Goat Cheese Sauce, garnish with a sprinkle of paprika or a sprig of thyme. Serve immediately.