A Top Chef Thanksgiving: Recipe du Jour

Let's not forget the vegetarians among us!

Top Chef Season 6 cheftestant Kevin Gillespie's Duo of Mushrooms, Smoked Kale, Candied Garlic and Turnip Purée (vegetarian main)


INGREDIENTS

For Braised Morels
2 cups morel mushrooms
¼ lb butter, unsalted
2 tablespoons water
1 teaspoon cream
Salt
Lemon juice

For Garlic Syrup
1 cup sugar
1 cup cider vinegar
10 cloves garlic, peeled

For Turnip Puree
2 cups turnips, peeled and sliced
2 tablespoons heavy cream
¼ lb butter, unsalted
1 teaspoon sugar
1 cup water
3 turnips, quartered (for garnish)

For Pistou
½ cup tarragon leaves
¼ cup pistachios, toasted
2 cups parsley
½-1 cup extra virgin olive oil

For Greens
2 bunches kale
1 onion, brunoised
1 clove garlic, minced
½ teaspoon chili flakes
1 tablespoon cider vinegar
½ lb butter
1 quart water

For Sautéed Hen of the Woods
3 cups hen of the woods mushrooms
1 teaspoon butter, unsalted
1 tablespoon canola oil
1 celery stalk, fine brunoised
1 lemon, zested and juiced

DIRECTIONS

For Garlic Syrup
1. Caramelize sugar in a little water until a deep amber color.
2. Add vinegar and boil until the mixture redissolves into liquid.
3. Add garlic and reduce ¾ to a syrup consistency (about 1 hour). Reserve.

For Braised Morels
1. In a small saucepan, emulsify butter into water and cream. Season with salt.
2. Braise mushrooms until tender. Season with lemon juice.

For Turnip Puree
1. Melt cream, butter, and sugar together until dissolved.
2. Add turnips and cook covered until tender.
3. Pour into vita prep and puree until smooth. If too thick, thin with a little water. Adjust seasoning.
4. Roast the remaining turnips in butter until golden. Season with salt. Reserve.

For Pistou
1. Combine all ingredients in vita prep.
2. Puree and drizzle in olive oil to emulsify to desired consistency. Season.

For Kale
1. Smoke kale in cold smoker for 5 minutes.
2. De-stem and wash until cold running water until not slimy.
3. Trim away any brown or discolored parts. Cut into ¼” chiffonade.
4. Emulsify butter into water and add remaining ingredients. Add kale and cook to desired tenderness (5-20 minutes). Adjust seasoning with sugar and salt.

For Sautéed Hen of the Woods
1. Melt butter with oil. When golden color, add mushrooms, celery, lemon juice and zest.
2. Let sit on heat until golden brown and tender, trying not to stir too much.
3. Take off the heat and season.

To Serve
1. Spoon pistou onto plate.
2. Set kale next to pistou.
3. Spoon turnip puree on the other side of the pistou. Place quartered turnips on top of puree as garnish.
4. Top kale with mushrooms.
5. Drizzle garlic syrup over pistou.

© 2009 KEVIN GILLESPIE