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Recipe from Executive Chef Aron Schwartz

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Marina Kitchen is an all-day dining venue featuring a locally produced and a seasonally fresh menu from land and sea. Executive Chef Aron Schwartz created a “modern comfort” menu by presenting familiar favorites, like chicken noodle soup, turkey potpie and grilled beef tenderloin with a modern spin.

Herbed goat cheese with tomato jam is one of our most popular hors d’oeuvres at Marina Kitchen,” Executive Chef Aron Schwartz says. “What I like about this dish is that one can prepare the whole dish from start to finish in less than 30 minutes and it can hold for a few hours before being served, if need be. The flavors of the dish pair well with white or red wine; the white works nicely with the herbed goat cheese, while a glass of red wine plays off flavors of the tomato jam. Lastly, what makes this dish so versatile is that no matter what time of year, the dish is fresh and seasonal.”

Herbed Goat Cheese With Tomato Jam
Serves 8-10

Herbed Cheese Mixture

8 ounces goat cheese
3 ounces cream cheese
¼ cup parsley, chopped
¼ cup chives, chopped

In a mixing bowl, mix all ingredients until well combined.

Tomato Jam

2 ounces oil
7 ounces chopped shallots
2 ounces chopped garlic
¼ ounce chopped thyme
5 pounds San Marzano tomatoes
Salt and pepper to taste
¼ cup sugar

Heat oil, shallots and garlic. Add the remaining ingredients. Cook and reduce by half. Allow to cool.

1 baguette
Slice 1/4" thick and brush slices with oil olive. Toast in 350-degree oven for 5 minutes or until golden brown.

To Serve

Place 1 teaspoon of herbed mixture on each slice of baguette, then top with 1/4 teaspoon of tomato jam. This can be made one hour ahead and held at room temperature or in the refrigerator.

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EDITOR'S CORNER

Toque Talk

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As someone who pays attention to cooking with healthy ingredients, I’ve used amaranth flour. Bernard Guillas, executive chef of The Marine Room in La Jolla, trumps me with the homonymous amaranth flower. He used one to garnish the best crab cake I’ve ever eaten.

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