Top Chef goes Veggie, Regional and Seasonal

If you are like me and follow Top Chef religiously, you know that this episode, and winning recipe by Atlanta's Woodfire Grill owner and Top Chef contestant Kevin Gillespie is a few weeks old already - but it sounded and looked so good I just had to share. The challenge was to cook a meal for Natalie Portman, who is a vegetarian. It was so funny watching the chef's reactions tot this "devastating" news! This is not the easiest recipe we've ever posted (I don't know anyone who has a cold smoker lying around their kitchen) but with a few adjustments - I'm sure this will be a wonderful use of our CSA turnips and kale - if anyone experiments and has tips - please share!


Duo of Mushrooms, Smoked Kale, Candied Garlic and Turnip Purée

Chef
Kevin Gillespie Kevin Gillespie

Top Chef, Season 6, Episode 10, Elimination Challenge Winner
Yield

12 SERVINGS
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.

Box Items This Week:
apples
sweet potatoes
butternuts
collards
kale or asian greens
grits

Enjoy!

Next Thursday, November 19th - The Turkey free Thanksgiving Table
Whether you are consdiering a birdless meal, or just want some inspirational side dish recipes - join Rabbi Norry for a delicious evening of cooking, eating and gratitude.

Come at 5:30 if you can for minyan, then stroll over to the kitchen for a pre-holiday treat to be truly thankful for! After the class we will share the prepared meal together to culminate another wonderful CSA season. Please RSVP to naomi.rabkin@gmail.com - space is limited!