Many thanks for reading All Top Chef!
~theminx, Neal P, Laura K, Intuitive Eggplant, Kit Pollard, and Cliff
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 25, 2010
Happy Thanksgiving, from All Top Chef!
Many thanks for reading All Top Chef!
~theminx, Neal P, Laura K, Intuitive Eggplant, Kit Pollard, and Cliff
Thursday, November 26, 2009
Wednesday, November 25, 2009
A Top Chef Thanksgiving
Thanksgiving is a favorite holiday for most Americans. It's a time to get together with family and enjoy great company and lots and lots of food. We posed two questions to Top Cheftestants from all 6 seasons: What is your favorite Thanksgiving dish? and What is your favorite Thanksgiving memory? Here are the answers we got back....
What is your favorite Thanksgiving Dish?
Michael Voltaggio: When I'm cooking, I break turkeys down whole and cook them sous vide, and you can quote me on this, I serve turkey that's not dry.
Fave Thanksgiving dish to eat: I love stuffing - any kind of stuffing. I don't eat it thorughout the year, only on Thanksgiving.
Bryan Voltaggio: I love pumpkin pie or pumpkin custard. I wait until Thanksgiving. I never eat it any other time of the year.
Season 1's Stephen Asprinio: Caramelized Pumpkin with Guanciale, Pecans, Sage-Brown Butter & Pecorino Romano
Season 4 champ Stephanie Izard: my favorite thanksgiving dish is green bean casserole! can not live without it! and i love to have a tasty suckling pig instead of turkey :)
Season 5 finalist Stefan Richter: Gravy, dark meat and stuffing
Season 4's Nikki Cascone: My favorite dish is the simplist thing my mom made year after year my entire life.. Candied Yams. I alwasy get one whole tray she makes just for me and I feed on it for a week!! I am a pretty healthy eater so I love Thanksgiving becasue it is glutonous and glorious for food memories. My mom made those candoed yams smothered in brown sugar, butter and LOTS of mini MARSHMALLOWS. With all of my cooking experience I have learned to lighten up the dish a little when I prepare it but for the most part I dont change a thing!! and I have one other very crazy thing I love about Thanksgiving besides the time spent with family..jellied cranberry sauce right from the can! I love, love, love it but I only eat it on thanksgiving and very often right along side the FRESH cranberry sauce that I make!
What is your favorite Thanksgiving memory?
Michael: When I first started working in the kitchen when I was 15, I was helping make the big Thanksgiving buffet and they made me dress up like a pilgrm. I don't know if it's my favorite, but it's one that stands out...maybe it's more of a traumatizing experience.
Bryan: The last time in 2001 or 2002, it was the last time Michael, Staci (their sister) and I were with our mother for Thanksgiving. We're normally never in the same state, or kitchen.
Stephen: Cooking with my grandmother for the first time on Thanksgiving Day
Stephanie Izard: my best memory was at my aunt nancy's house. my sister decided to make a baked brie which she poured liquor over before placing in the oven to bake...bad idea. when she opened up the oven to take a peak, a huge flame burst out and singed quite a bit of her curly hair. priceless moment. i could not stop laughing, the nice sister that i am.
Stefan Richter: I got laid for the first time on Thanksgiving.
Nikki Cascone: I have a very large family so the best memories I have are the ones where the most of us make it under one roof!
Bonus Wine Tip from Stephen: When selecting a wine for Thanksgiving, go American with the wine we can call our own, California Zinfandel. If your looking for a killer Zin at a reasonable price point, check out Ravenswood, Seghesio or Renwood.
A Top Chef Thanksgiving: Recipe du Jour
Here's the final dessert recipe - we hope you've found a bit of Top Chef-style inspiration for your Thanksgiving meal.
Top Chef Season 5 finalist Carla Hall's Rustic Apple Pie Tart with Apple Cider Reduction (dessert)
INGREDIENTS
FLAKY PIE CRUST
2 cups all purpose flour
2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
1/3 cup water
1 teaspoon salt
1 tablespoon sugar
APPLE FILLING
4 Granny Smith apples, peeled and dices
4 Fiji apples, peeled and diced
2 tablespoons butter
Pinch salt
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lemon
2 tablespoons crystallized ginger, chopped
2 tablespoons corn starch
1 teaspoon vanilla
1/4 cup water
APPLE CIDER REDUCTION
1 quart apple cider
4 bags ginger peach tea (herbal)
2 inches ginger root, peeled and thinly sliced
2 tablespoons brown sugar
DIRECTIONS
FLAKY PIE CRUST
Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.
Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.
Separate dough into 4 discs. Wrap each with film and chill.
APPLE FILLING
In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.
In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.
PIE
Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.
APPLE CIDER REDUCTION
Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or bleu cheese.
© 2009 CARLA HALL
Top Chef Season 5 finalist Carla Hall's Rustic Apple Pie Tart with Apple Cider Reduction (dessert)
INGREDIENTS
FLAKY PIE CRUST
2 cups all purpose flour
2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
1/3 cup water
1 teaspoon salt
1 tablespoon sugar
APPLE FILLING
4 Granny Smith apples, peeled and dices
4 Fiji apples, peeled and diced
2 tablespoons butter
Pinch salt
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lemon
2 tablespoons crystallized ginger, chopped
2 tablespoons corn starch
1 teaspoon vanilla
1/4 cup water
APPLE CIDER REDUCTION
1 quart apple cider
4 bags ginger peach tea (herbal)
2 inches ginger root, peeled and thinly sliced
2 tablespoons brown sugar
DIRECTIONS
FLAKY PIE CRUST
Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.
Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.
Separate dough into 4 discs. Wrap each with film and chill.
APPLE FILLING
In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.
In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.
PIE
Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.
APPLE CIDER REDUCTION
Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or bleu cheese.
© 2009 CARLA HALL
Tuesday, November 24, 2009
Carving the Turkey
Bryan Voltaggio shows us how to carve a turkey in this 2006 Washington Post video.
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Season 1 cheftestant Andrea Beaman's Quinoa Pilaf and Curried Sweet Potato Mash (side)
INGREDIENTS
CURRIED SWEET POTATO MASH
2 large sweet potatoes
3 tablespoons extra virgin olive oil, plus more for the pan
1 teaspoon mild curry powder
Salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice, or to taste
QUINOA PILAF
1 1/3 cups quinoa
Salt
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 medium leek, cleaned and diced
1 garlic clove, minced
2 vegetarian sausage links, diced
4 shiitake mushrooms, thinly sliced
2 tablespoons minced fresh sage, plus sage leaves for garnish
Freshly ground black pepper
1/2 cup dried cranberries
DIRECTIONS
CURRIED SWEET POTATO MASH
Preheat the oven to 375 degrees. Peel the sweet potatoes and cut into 1-inch cubes. Put the sweet potato cubes in a large bowl and coat with the oil. Add the curry powder and salt to taste. Place in a greased baking pan, cover with aluminum foil, and bake for 50 minutes, or until softened. Remove the foil and bake for an additional 10 minutes, or until lightly browned on top.
Remove the sweet potatoes from the oven and transfer to a food processor. Add the butter and lemon juice and process until smooth.
QUINOA PILAF
While the sweet potatoes are roasting, rinse the quinoa until the water runs clear. Put the quinoa in a medium pot over medium heat and add 2 cups of boiling water. Add salt to taste, then reduce the heat, cover the pot, and cook for about 18 minutes, or until the water has been absorbed and the spiral germ separates from the grain. Set aside for 5 minutes, and then fluff the quinoa with a fork. Transfer to a large bowl.
In a medium sauté pan or skillet, heat the oil over medium heat. Add the onion, leek, and garlic and sauté for about 5 minutes, or until softened. Add the sausage, mushrooms, sage, and salt and pepper to taste and cook for about 5 minutes, or until the sausage is cooked through and the mushrooms have softened. Add the cooked vegetables and dried cranberries to the quinoa and stir to combine.
TO PLATE:
Spoon the quinoa onto serving plates, along with the mashed sweet potatoes, and garnish with the sage leaves. Serve immediately.
©Andrea Beaman
INGREDIENTS
CURRIED SWEET POTATO MASH
2 large sweet potatoes
3 tablespoons extra virgin olive oil, plus more for the pan
1 teaspoon mild curry powder
Salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice, or to taste
QUINOA PILAF
1 1/3 cups quinoa
Salt
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 medium leek, cleaned and diced
1 garlic clove, minced
2 vegetarian sausage links, diced
4 shiitake mushrooms, thinly sliced
2 tablespoons minced fresh sage, plus sage leaves for garnish
Freshly ground black pepper
1/2 cup dried cranberries
DIRECTIONS
CURRIED SWEET POTATO MASH
Preheat the oven to 375 degrees. Peel the sweet potatoes and cut into 1-inch cubes. Put the sweet potato cubes in a large bowl and coat with the oil. Add the curry powder and salt to taste. Place in a greased baking pan, cover with aluminum foil, and bake for 50 minutes, or until softened. Remove the foil and bake for an additional 10 minutes, or until lightly browned on top.
Remove the sweet potatoes from the oven and transfer to a food processor. Add the butter and lemon juice and process until smooth.
QUINOA PILAF
While the sweet potatoes are roasting, rinse the quinoa until the water runs clear. Put the quinoa in a medium pot over medium heat and add 2 cups of boiling water. Add salt to taste, then reduce the heat, cover the pot, and cook for about 18 minutes, or until the water has been absorbed and the spiral germ separates from the grain. Set aside for 5 minutes, and then fluff the quinoa with a fork. Transfer to a large bowl.
In a medium sauté pan or skillet, heat the oil over medium heat. Add the onion, leek, and garlic and sauté for about 5 minutes, or until softened. Add the sausage, mushrooms, sage, and salt and pepper to taste and cook for about 5 minutes, or until the sausage is cooked through and the mushrooms have softened. Add the cooked vegetables and dried cranberries to the quinoa and stir to combine.
TO PLATE:
Spoon the quinoa onto serving plates, along with the mashed sweet potatoes, and garnish with the sage leaves. Serve immediately.
©Andrea Beaman
Monday, November 23, 2009
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Season 5 cheftestant Melissa Harrison's Old School Sweet Potatoes with Stewed Fruit, Dried Cranberries, and Apple Cider (side)
INGREDIENTS
OLD SCHOOL SWEET POTATOES
25 sweet potatoes (peeled, chop ends off)
1 1/2 cups brown sugar
1 cinnamon stick, micro planed
1 nutmeg, micro planed
4 bags of mini marshmallows
2 sticks of butter cut into little bits
STEWED FRUIT AND DRIED CRANBERRIES
4 bags frozen mixed berries
5 oranges, juiced and zested
1/4 teaspoon cinnamon
3 1/2 cups of dried cranberries
1 tablespoon butter
1 1/2 cups granulated sugar
4 cups of orange juice
APPLE CIDER
4 gallons of hot apple cider
8 cinnamon sticks
Nutmeg, grated
4 oranges, zested
3 oranges, juiced
DIRECTIONS
OLD SCHOOL SWEET POTATOES
Slice sweet potatoes an inch thick and toss them in a mixture of brown sugar, butter, grated cinnamon and nutmeg. Place on a greased baking dish or sheet tray. Bake in the oven at 375 degrees until they are fork tender. To serve, sprinkle the marshmallows onto the sweet potatoes and finish baking or broil until they are toasty and melted into gooey goodness.
STEWED FRUIT AND DRIED CRANBERRIES
In a large pot, place the butter on medium heat, then, once it is melted, toss in the berries and sugar. With wooden spoon, coat berries. Add orange juice and zest. Bring to simmer and add cinnamon.
On the side, re-hydrate the dried cranberries in warm orange juice. When plump, drain cranberries and add them to the stewed fruit. Cook fruit for 30 to 45 minutes. Taste and add more sugar if needed.
APPLE CIDER
Heat everything together on the stove until piping hot. Serve in a mug with a cinnamon stick.
© 2009 MELISSA HARRISON
INGREDIENTS
OLD SCHOOL SWEET POTATOES
25 sweet potatoes (peeled, chop ends off)
1 1/2 cups brown sugar
1 cinnamon stick, micro planed
1 nutmeg, micro planed
4 bags of mini marshmallows
2 sticks of butter cut into little bits
STEWED FRUIT AND DRIED CRANBERRIES
4 bags frozen mixed berries
5 oranges, juiced and zested
1/4 teaspoon cinnamon
3 1/2 cups of dried cranberries
1 tablespoon butter
1 1/2 cups granulated sugar
4 cups of orange juice
APPLE CIDER
4 gallons of hot apple cider
8 cinnamon sticks
Nutmeg, grated
4 oranges, zested
3 oranges, juiced
DIRECTIONS
OLD SCHOOL SWEET POTATOES
Slice sweet potatoes an inch thick and toss them in a mixture of brown sugar, butter, grated cinnamon and nutmeg. Place on a greased baking dish or sheet tray. Bake in the oven at 375 degrees until they are fork tender. To serve, sprinkle the marshmallows onto the sweet potatoes and finish baking or broil until they are toasty and melted into gooey goodness.
STEWED FRUIT AND DRIED CRANBERRIES
In a large pot, place the butter on medium heat, then, once it is melted, toss in the berries and sugar. With wooden spoon, coat berries. Add orange juice and zest. Bring to simmer and add cinnamon.
On the side, re-hydrate the dried cranberries in warm orange juice. When plump, drain cranberries and add them to the stewed fruit. Cook fruit for 30 to 45 minutes. Taste and add more sugar if needed.
APPLE CIDER
Heat everything together on the stove until piping hot. Serve in a mug with a cinnamon stick.
© 2009 MELISSA HARRISON
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)
INGREDIENTS
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
DIRECTIONS
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.
© 2009 KEVIN GILLESPIE
Top Chef Season 6 cheftestant Kevin Gillespie's Bacon-Braised Yam with Potato Sauce, Asparagus, Mushroom and Cauliflower (side)
INGREDIENTS
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
DIRECTIONS
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.
© 2009 KEVIN GILLESPIE
Saturday, November 21, 2009
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
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
Friday, November 20, 2009
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Season 2 cheftestant Elia Aboumrad's Roasted Chicken with Vegetables (main)
INGREDIENTS
One 7-pound organic roasting chicken, rinsed and patted dry
4 tablespoons unsalted butter, softened, plus 1/2 cup (1 stick) unsalted butter, melted
Salt and freshly ground black pepper
3 medium carrots, cut into chunks on the diagonal
2 zucchini, thickly sliced
8 ounces button mushrooms, stemmed and halved
1 pound fingerling potatoes, halved
1/2 cup low-sodium chicken stock
4 fresh rosemary sprigs, plus more for garnish
8 fresh thyme sprigs, plus more for garnish
DIRECTIONS
Preheat the oven to 400 degrees. Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie the legs loosely together.
In a large bowl, combine the carrots, zucchini, mushrooms, and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.
Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in the stock and top with the herb sprigs. Roast the chicken for 1 1/2 to 2 hours, turning the vegetables a few times to evenly brown, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees.
Remove the chicken from the roasting pan and cut it into serving pieces. Place on plates and, using a slotted spoon, remove the vegetables from the pan and place them alongside the chicken. Garnish with fresh thyme and rosemary sprigs. Serve immediately.
© Elia Aboumrad
INGREDIENTS
One 7-pound organic roasting chicken, rinsed and patted dry
4 tablespoons unsalted butter, softened, plus 1/2 cup (1 stick) unsalted butter, melted
Salt and freshly ground black pepper
3 medium carrots, cut into chunks on the diagonal
2 zucchini, thickly sliced
8 ounces button mushrooms, stemmed and halved
1 pound fingerling potatoes, halved
1/2 cup low-sodium chicken stock
4 fresh rosemary sprigs, plus more for garnish
8 fresh thyme sprigs, plus more for garnish
DIRECTIONS
Preheat the oven to 400 degrees. Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie the legs loosely together.
In a large bowl, combine the carrots, zucchini, mushrooms, and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.
Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in the stock and top with the herb sprigs. Roast the chicken for 1 1/2 to 2 hours, turning the vegetables a few times to evenly brown, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees.
Remove the chicken from the roasting pan and cut it into serving pieces. Place on plates and, using a slotted spoon, remove the vegetables from the pan and place them alongside the chicken. Garnish with fresh thyme and rosemary sprigs. Serve immediately.
© Elia Aboumrad
Thursday, November 19, 2009
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Masters champ Rick Bayless' Quail with Parsnip and Prosciutto Stuffing over Wild Greens (main)
INGREDIENTS
POMEGRANATE-RED WINE GLAZE
1 cup pomegranate juice
1 cup red wine
1/4 cup sugar
1/4 cup balsamic
GRILLED QUAIL
2 quart water
1/2 cup salt
3 chipotle chilis, toasted
12 quail (bone-in)
2 carrots, chopped
2 celery, chopped
2 ribs of celery, chopped
1 cup red wine
1 sprig thyme
1 sprig marjoram
1 quart chicken stock
PARNSIP AND PROSCIUTTO STUFFING
2 red potatoes, peeled and chopped
4 large parsnips, diced
4 ounce prosciutto, diced
2 large red onions
WILD GREENS
6 ounce peppered pancetta, diced
2 quarts mustard greens, cut in 1 inch pieces
1 quart baby wild arugula
1/1/2 cup chicken stock
BUTTER-ROASTED ASIAN PEARS
4 ounce butter
2 large Asian pears
2 tablespoons chiffonade of sage leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
KUMQUATS
2 cups kumquats, quartered
2/3 cup salt
DIRECTIONS
POMEGRANATE-RED WINE GLAZE
Simmer pomegranate, red wine, sugar and balsamic until syrupy.
GRILLED QUAIL
Blend water, salt and chipotle in vitamix.
Trim necks and wings from quail, reserve. Pour the brine over the quail and soak for 45 minutes. Rinse and dry.
Combine quail trimmings, carrots, leaks, celery on baking sheet. Drizzle with a little oil, toss and roast at 450 degrees until richly brown. Pour in the wine. Return to oven for five minutes. Scrape into large pot.
Add the thyme and marjoram and chicken stock. Simmer 1-1/2 hours. Strain and season with salt.
Grill quail, turning regularly until well browned. Transfer to sheet pan. Brush pomegranate glaze and roast at 325 degrees until leg meat is tender.
PARSNIP AND PROSCIUTTO STUFFING
In salted water, cook potatoes until tender. Remove and coarsely mash.
In same water, blanch diced parsnips until just tender. Drain. Stir into potatoes.
Simmer proscuitto in water until tender and liquid has reduced. Stir in potatoes.
Slice onions, coat with oil and grill until soft and well browned. Dice. Stir half with potatoes, use to stuff quail.
WILD GREENS
Cook pancetta in a little oil until brown. Add mustard greens and stock and cook until dry. Add arugula, toss to coat and season.
BUTTER-ROASTED ASIAN PEARS
Melt butter on sheet pan in 425 oven, leaving until browned. Add Asia pears and stir to coat. Roast until soft.
Mix together sage, zest and lemon juice. Drizzle over the pears, stir and roast five more minutes.
KUMQUATS
Mix kumquats and salt and cryovac, let stand two hours. Open pouch, rinse and finely chop.
TO PLATE
Plate quail over a spoon of pancetta and greens around. Ladle jus from the grilled quail around greens and drizzle quail with a little more pomegranate glaze add potatoes, Asian pears/kumquats over and around the quail. If desired, crisp fry thin slices of proscuitto and crumble over dish
© 2009 Rick Bayless
INGREDIENTS
POMEGRANATE-RED WINE GLAZE
1 cup pomegranate juice
1 cup red wine
1/4 cup sugar
1/4 cup balsamic
GRILLED QUAIL
2 quart water
1/2 cup salt
3 chipotle chilis, toasted
12 quail (bone-in)
2 carrots, chopped
2 celery, chopped
2 ribs of celery, chopped
1 cup red wine
1 sprig thyme
1 sprig marjoram
1 quart chicken stock
PARNSIP AND PROSCIUTTO STUFFING
2 red potatoes, peeled and chopped
4 large parsnips, diced
4 ounce prosciutto, diced
2 large red onions
WILD GREENS
6 ounce peppered pancetta, diced
2 quarts mustard greens, cut in 1 inch pieces
1 quart baby wild arugula
1/1/2 cup chicken stock
BUTTER-ROASTED ASIAN PEARS
4 ounce butter
2 large Asian pears
2 tablespoons chiffonade of sage leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
KUMQUATS
2 cups kumquats, quartered
2/3 cup salt
DIRECTIONS
POMEGRANATE-RED WINE GLAZE
Simmer pomegranate, red wine, sugar and balsamic until syrupy.
GRILLED QUAIL
Blend water, salt and chipotle in vitamix.
Trim necks and wings from quail, reserve. Pour the brine over the quail and soak for 45 minutes. Rinse and dry.
Combine quail trimmings, carrots, leaks, celery on baking sheet. Drizzle with a little oil, toss and roast at 450 degrees until richly brown. Pour in the wine. Return to oven for five minutes. Scrape into large pot.
Add the thyme and marjoram and chicken stock. Simmer 1-1/2 hours. Strain and season with salt.
Grill quail, turning regularly until well browned. Transfer to sheet pan. Brush pomegranate glaze and roast at 325 degrees until leg meat is tender.
PARSNIP AND PROSCIUTTO STUFFING
In salted water, cook potatoes until tender. Remove and coarsely mash.
In same water, blanch diced parsnips until just tender. Drain. Stir into potatoes.
Simmer proscuitto in water until tender and liquid has reduced. Stir in potatoes.
Slice onions, coat with oil and grill until soft and well browned. Dice. Stir half with potatoes, use to stuff quail.
WILD GREENS
Cook pancetta in a little oil until brown. Add mustard greens and stock and cook until dry. Add arugula, toss to coat and season.
BUTTER-ROASTED ASIAN PEARS
Melt butter on sheet pan in 425 oven, leaving until browned. Add Asia pears and stir to coat. Roast until soft.
Mix together sage, zest and lemon juice. Drizzle over the pears, stir and roast five more minutes.
KUMQUATS
Mix kumquats and salt and cryovac, let stand two hours. Open pouch, rinse and finely chop.
TO PLATE
Plate quail over a spoon of pancetta and greens around. Ladle jus from the grilled quail around greens and drizzle quail with a little more pomegranate glaze add potatoes, Asian pears/kumquats over and around the quail. If desired, crisp fry thin slices of proscuitto and crumble over dish
© 2009 Rick Bayless
Wednesday, November 18, 2009
A Top Chef Thanksgiving: Recipe du Jour
And now for the main course!
Top Chef Season 5 cheftestant Ariane Duarte's Orange Braised Turkey Breast with Mushroom and Caramelized Shallot (main)
INGREDIENTS
TURKEY
1 Butterball turkey breast on bone
BRINE
1 1/2 cups water
1/2 cup orange juice
1/2 cup salt
1 tablespoon sugar
8 sprigs of thyme
2 tablespoons orange zest
1 tablespoon whole peppercorns
TURKEY STOCK FOR GRAVY
Breast bone
2 carrots wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 tablespoon white peppercorn
2 quarts Swanson low sodium chicken broth
1/4 cup Wondra flour
MUSHROOMS
1 pound baby portobellos, sliced
3 shallots, cleaned and sliced
3 tablespoons butter
DIRECTIONS
TURKEY AND BRINE
Remove breast meat from bone. Save bones.
Heat water, orange juice, salt, and sugar and let salt dissolve in a pot. Add thyme, orange zest, and peppercorns. Let steep and cool. Pour over turkey breast, let sit for 1-4 hours.
TURKEY STOCK FOR GRAVY
Chop up breast bone, preferably with a cleaver. Put in stock pot and add all ingredients. Let simmer for one hour. Strain into pot, let boil, and whisk in flour. Let cook for 15-30 minutes more on medium heat.
MUSHROOMS
Melt butter almost brown. Add shallots and mushrooms, raise heat and let brown. Season with salt and pepper. Add to thicken gravy.
TURKEY
For boneless turkey breast about 5 pounds sear the breast in a hot pan both sides then roast in 375 oven for about 45 minutes. Internal temperature should be about 160 then let rest for 15 minutes before slicing.
© 2009 ARIANE DUARTE
Top Chef Season 5 cheftestant Ariane Duarte's Orange Braised Turkey Breast with Mushroom and Caramelized Shallot (main)
INGREDIENTS
TURKEY
1 Butterball turkey breast on bone
BRINE
1 1/2 cups water
1/2 cup orange juice
1/2 cup salt
1 tablespoon sugar
8 sprigs of thyme
2 tablespoons orange zest
1 tablespoon whole peppercorns
TURKEY STOCK FOR GRAVY
Breast bone
2 carrots wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 tablespoon white peppercorn
2 quarts Swanson low sodium chicken broth
1/4 cup Wondra flour
MUSHROOMS
1 pound baby portobellos, sliced
3 shallots, cleaned and sliced
3 tablespoons butter
DIRECTIONS
TURKEY AND BRINE
Remove breast meat from bone. Save bones.
Heat water, orange juice, salt, and sugar and let salt dissolve in a pot. Add thyme, orange zest, and peppercorns. Let steep and cool. Pour over turkey breast, let sit for 1-4 hours.
TURKEY STOCK FOR GRAVY
Chop up breast bone, preferably with a cleaver. Put in stock pot and add all ingredients. Let simmer for one hour. Strain into pot, let boil, and whisk in flour. Let cook for 15-30 minutes more on medium heat.
MUSHROOMS
Melt butter almost brown. Add shallots and mushrooms, raise heat and let brown. Season with salt and pepper. Add to thicken gravy.
TURKEY
For boneless turkey breast about 5 pounds sear the breast in a hot pan both sides then roast in 375 oven for about 45 minutes. Internal temperature should be about 160 then let rest for 15 minutes before slicing.
© 2009 ARIANE DUARTE
Tuesday, November 17, 2009
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Season 6 cheftestant Bryan Voltaggio's Sunchoke and Yukon Gold Vichyssoise with Applewood Smoked Salmon Caviar (appetizer)
INGREDIENTS
6 cups fish fumet
4 cups Yukon Gold potatoes, peeled and diced
½ cup parsnips, diced
½ cup sunchokes, diced
¼ cup leeks, diced
2 tablespoons butter
¼ cup cucumbers, brunoised
1 oz salmon roe, rinsed in salt water
12 plucks fresh dill
Olive oil
Salt and pepper
Fennel pollen
DIRECTIONS
1. Sweat parsnips, sunchokes, and leeks with olive oil in a pot for 15 minutes. Add potatoes and fish fumet. Simmer soup for 30 minutes. Puree in blender and pass through a fine sieve. Season and cool.
2. Smoke salmon roe using a smoking gun with applewood smoking dust.
3. Season brunoised cucumbers with olive oil, salt, and pepper to taste. Finish with fennel pollen.
To Serve:
1. Place a spoonful of cucumbers in a bowl.
2. Top cucumbers with caviar.
3. Carefully pour soup into the bowl without disturbing the roe.
4. Garnish with dill.
© 2009 BRYAN VOLTAGGIO
INGREDIENTS
6 cups fish fumet
4 cups Yukon Gold potatoes, peeled and diced
½ cup parsnips, diced
½ cup sunchokes, diced
¼ cup leeks, diced
2 tablespoons butter
¼ cup cucumbers, brunoised
1 oz salmon roe, rinsed in salt water
12 plucks fresh dill
Olive oil
Salt and pepper
Fennel pollen
DIRECTIONS
1. Sweat parsnips, sunchokes, and leeks with olive oil in a pot for 15 minutes. Add potatoes and fish fumet. Simmer soup for 30 minutes. Puree in blender and pass through a fine sieve. Season and cool.
2. Smoke salmon roe using a smoking gun with applewood smoking dust.
3. Season brunoised cucumbers with olive oil, salt, and pepper to taste. Finish with fennel pollen.
To Serve:
1. Place a spoonful of cucumbers in a bowl.
2. Top cucumbers with caviar.
3. Carefully pour soup into the bowl without disturbing the roe.
4. Garnish with dill.
© 2009 BRYAN VOLTAGGIO
Monday, November 16, 2009
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Season 6 cheftestant Jesse Sandlin's Sweet Potato Soup with Ginger, Brown Sugar, and Cayenne Pepper (appetizer)
INGREDIENTS
5 sweet potatoes, peeled and chopped
1 rib celery, chopped
1 carrot, peeled and chopped
1 small yellow onion, chopped
1 quart heavy cream
1 quart water
Dash of ground cayenne
Salt and pepper
DIRECTIONS
1. Combine all ingredients in a stock pot and cook until potatoes are tender.
2. Transfer contents to blender and liquefy until soup consistency.
3. Strain through chinois and adjust seasoning.
To Serve:
1. Pour soup into a bowl.
© 2009 JESSE SANDLIN
INGREDIENTS
5 sweet potatoes, peeled and chopped
1 rib celery, chopped
1 carrot, peeled and chopped
1 small yellow onion, chopped
1 quart heavy cream
1 quart water
Dash of ground cayenne
Salt and pepper
DIRECTIONS
1. Combine all ingredients in a stock pot and cook until potatoes are tender.
2. Transfer contents to blender and liquefy until soup consistency.
3. Strain through chinois and adjust seasoning.
To Serve:
1. Pour soup into a bowl.
© 2009 JESSE SANDLIN
Sunday, November 15, 2009
A Top Chef Thanksgiving: Recipe du Jour
Top Chef Masters competitor Michael Schlow's Soup of Cabbage, Smoked Bacon, Fennel and White Beans (appetizer)
INGREDIENTS
1 pound bacon, cut into 1 inch pieces
1 onion, finely diced
12 carrots, brunoise
3 celery stalks, diced
1/2 head of cabbage, cut into small pieces
1 head of fennel, cut into small pieces
3/4 of a gallon of chicken stock
1 teaspoon of rosemary, chopped
1 teaspoon of thyme, chopped
2 cans of white beans, drained
Salt and pepper to taste
DIRECTIONS
In a large soup pot, over high heat, render the bacon. Once rendered, add carrots, onion, celery – cook for three minutes. Add cabbage and fennel. Sauté for 7-8 minutes, add seasoning and herbs and cook for 3 min, add stock, bring to a boil, then reduce heat and allow to simmer for 45 minutes to 1 hour. Adjust seasoning. Add white beans. Serve.
INGREDIENTS
1 pound bacon, cut into 1 inch pieces
1 onion, finely diced
12 carrots, brunoise
3 celery stalks, diced
1/2 head of cabbage, cut into small pieces
1 head of fennel, cut into small pieces
3/4 of a gallon of chicken stock
1 teaspoon of rosemary, chopped
1 teaspoon of thyme, chopped
2 cans of white beans, drained
Salt and pepper to taste
DIRECTIONS
In a large soup pot, over high heat, render the bacon. Once rendered, add carrots, onion, celery – cook for three minutes. Add cabbage and fennel. Sauté for 7-8 minutes, add seasoning and herbs and cook for 3 min, add stock, bring to a boil, then reduce heat and allow to simmer for 45 minutes to 1 hour. Adjust seasoning. Add white beans. Serve.
Saturday, November 14, 2009
A Top Chef Thanksgiving: Recipe du Jour
As a first course for your meal, how about trying one of the soup recipes we'll be posting over the next few days?
Top Chef Season 5 cheftestant Jeff McInnis's Apple and Fennel Soup with Blue Cheese Fig Custard (appetizer)
INGREDIENTS
SOUP
2 large shallots
2 handfuls fennel
Few sprigs thyme, sage
2 cloves garlic
3 Granny Smith apples
3 fresh mint leaves
1/2 cup white wine
2 cups chicken stock
1 cup cream
Salt and pepper
CUSTARD
3 egg yolks
1 cup cream
5 figs
1 1/2 ounces blue cheese
Pinch salt and pepper
DIRECTIONS
SOUP
Slowly sweat shallot, fennel, apple, and garlic. Add wine and reduce by 1/2. Add chicken stock. Simmer on low and reduce by 1/2. Add cream and simmer with herbs. Puree till very smooth.
CUSTARD
Whisk yolks and cream. Crumble blue cheese. Cut the figs and season with salt and pepper. Mix all.
Place in rubber flex molds, sprayed with Pam. Bake in water bath at 300 degrees till custard sets, about 25 min.
Garnish with fennel fronds and slices of fig. Add brunoise green apple to soup for texture.
© 2009 JEFF MCGINNIS
Top Chef Season 5 cheftestant Jeff McInnis's Apple and Fennel Soup with Blue Cheese Fig Custard (appetizer)
INGREDIENTS
SOUP
2 large shallots
2 handfuls fennel
Few sprigs thyme, sage
2 cloves garlic
3 Granny Smith apples
3 fresh mint leaves
1/2 cup white wine
2 cups chicken stock
1 cup cream
Salt and pepper
CUSTARD
3 egg yolks
1 cup cream
5 figs
1 1/2 ounces blue cheese
Pinch salt and pepper
DIRECTIONS
SOUP
Slowly sweat shallot, fennel, apple, and garlic. Add wine and reduce by 1/2. Add chicken stock. Simmer on low and reduce by 1/2. Add cream and simmer with herbs. Puree till very smooth.
CUSTARD
Whisk yolks and cream. Crumble blue cheese. Cut the figs and season with salt and pepper. Mix all.
Place in rubber flex molds, sprayed with Pam. Bake in water bath at 300 degrees till custard sets, about 25 min.
Garnish with fennel fronds and slices of fig. Add brunoise green apple to soup for texture.
© 2009 JEFF MCGINNIS
Friday, November 13, 2009
A Top Chef Thanksgiving: Recipe du Jour
All Top Chef has gathered recipes developed by seven seasons of Top Chef and Top Chef Masters contestants in order to inspire you to try something new for your Thanksgiving feast. We'll be featuring one recipe a day up until Thanksgiving Eve. More recipes are available at Bravotv.com/foodies/recipes
Let's start with a little amuse bouche, shall we?
Top Chef Masters Finalist Hubert Keller's Fondant of Carrot Infused with Cardamom, Light Cream of Ginger (amuse)
INGREDIENTS
2 cups fresh carrot juice
3 teaspoons rice vinegar
1 teaspoon cracked cardamom
Sugar to taste
3 tablespoons gelatin in powder
1/4 cup whipped cream
2 ounces Osetra caviar
8 sprigs chervil
Salt and freshly ground pepper
DIRECTIONS
Transfer the carrot juice into a small non-reactive saucepot, stir in the gelatin, and add the rice vinegar, the cardamom, salt and freshly ground pepper and a pinch of sugar if necessary.
Bring to a boil by stirring, reduce the heat and simmer gently for 10 minutes. Cover and let the cardamoms infuse for another 10 minutes. Check the seasoning and the level of sweetness, add another pinch of sugar if necessary ( to work out a perfect balance between the sweetness and acidity coming from the vinegar).
Strain the carrot juice. Let cool slightly until cold but not set, I called that mixture "gelee".
Divide the carrot gelee among 8 shooter glasses. Let set in the refrigerator.
Before serving season the whipped cream with a pinch of salt and pepper. Drop a dollop of cream in each shooter glass. Top the cream with the Caviar and garnish with a sprig of chervil. Serve chilled
© 2009 HUBERT KELLER
Let's start with a little amuse bouche, shall we?
Top Chef Masters Finalist Hubert Keller's Fondant of Carrot Infused with Cardamom, Light Cream of Ginger (amuse)
INGREDIENTS
2 cups fresh carrot juice
3 teaspoons rice vinegar
1 teaspoon cracked cardamom
Sugar to taste
3 tablespoons gelatin in powder
1/4 cup whipped cream
2 ounces Osetra caviar
8 sprigs chervil
Salt and freshly ground pepper
DIRECTIONS
Transfer the carrot juice into a small non-reactive saucepot, stir in the gelatin, and add the rice vinegar, the cardamom, salt and freshly ground pepper and a pinch of sugar if necessary.
Bring to a boil by stirring, reduce the heat and simmer gently for 10 minutes. Cover and let the cardamoms infuse for another 10 minutes. Check the seasoning and the level of sweetness, add another pinch of sugar if necessary ( to work out a perfect balance between the sweetness and acidity coming from the vinegar).
Strain the carrot juice. Let cool slightly until cold but not set, I called that mixture "gelee".
Divide the carrot gelee among 8 shooter glasses. Let set in the refrigerator.
Before serving season the whipped cream with a pinch of salt and pepper. Drop a dollop of cream in each shooter glass. Top the cream with the Caviar and garnish with a sprig of chervil. Serve chilled
© 2009 HUBERT KELLER
Saturday, November 7, 2009
Thanksgiving 101 with Dave Martin
Thanksgiving will be upon us in a few short weeks, and many of us like to get our meal-planning out of the way early. To help us, Top Chef Season One finalist Dave Martin has put together a series of videos on creating a tasty Thanksgiving dinner. First off, he talks about the centerpiece of the meal - the bird. Next comes a video about two sides: carrot mashers and roasted Brussels sprouts. Finally, he finishes the meal with a pumpkin panna cotta and molasses ginger cookies.
Chef Martin was kind enough to provide All Top Chef with his recipes for the stuffing and glaze, and for his pumpkin panna cotta dessert. Thanks Chef!
Watch three additional videos on side dishes and dessert here.
You can find the recipe for Dave's stuffing and turkey glaze here. His recipe for pumpkin panna cotta can be found here.
Be sure to visit his Web site at http://chefdavemartin.com.
Stay tuned to All Top Chef for more Top Chef Thanksgiving tips, recipes, and videos!
Chef Martin was kind enough to provide All Top Chef with his recipes for the stuffing and glaze, and for his pumpkin panna cotta dessert. Thanks Chef!
Watch three additional videos on side dishes and dessert here.
You can find the recipe for Dave's stuffing and turkey glaze here. His recipe for pumpkin panna cotta can be found here.
Be sure to visit his Web site at http://chefdavemartin.com.
Stay tuned to All Top Chef for more Top Chef Thanksgiving tips, recipes, and videos!
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