Sunday, November 22, 2009

A Top Chef Thanksgiving: Recipe du Jour

We can't forget the yummy sides to go with the main protein!

Top Chef Season 6 cheftestant Kevin Gillespie's Bacon-Braised Yam with Potato Sauce, Asparagus, Mushroom and Cauliflower (side)


1 garnet yam, sliced ½” thick and trimmed round
¼ cup bacon, chopped
1 pint demi-glace
1 sprig fresh thyme
1 sprig fresh tarragon
1 lemon
1 clove garlic, smashed
1 bunch pencil asparagus, tips only
1 head cauliflower, trimmed into tiny florets and scraps reserved
1 cluster hen of the woods mushrooms
1 pint heavy cream
1 Yukon Gold potato, peeled and sliced thin
2 tablespoons duck fat, melted
2 tablespoons butter
Fresh chives, for garnish


1. Render chopped bacon in a small saucepan on low heat until crispy and fat is extracted. Deglaze with demi-glace and add thyme, tarragon, 1 lemon slice, 1 teaspoon lemon juice, and garlic. Add yam slices and season. Braise covered until yams are tender. Remove from heat and hold in liquid until ready to use.

2. In a separate saucepan, combine cream, Yukon Gold potatoes, and cauliflower scraps. Simmer until potatoes are tender. Puree in blender until smooth and season. With motor running, slowly stream in duck fat to emulsify. Pass through chinois and keep warm.

3. Blanch, shock, and drain asparagus tips.

4. In a separate pan, roast cauliflower florets until deep brown and crispy. Add asparagus tips, mushrooms, butter, and just enough water to glaze the vegetables. Season and add lemon juice to taste.

To Serve
1. Spoon sauce onto plate.
2. Place yam slices on top of sauce.
3. Arrange glazed vegetables on top of yams.
4. Garnish with finely chopped chives.


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