Plated Dinner, 3 Course Recipe

Roast beets

Preheat oven to 400°F (200°C). Wash and trim beets, wrap individually in foil with 1 tsp olive oil and a pinch of salt, and place on a baking sheet. Roast 45–60 minutes until tender when pierced with a knife. Let cool slightly, then peel and cut into 1/2-inch wedges.

Make dressing

In a small bowl whisk together 2 tbsp olive oil, 2 tbsp white balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, and a pinch of salt and pepper until emulsified. Taste and adjust seasoning.

Assemble salad

Place 1 cup mixed greens per plate. Arrange roasted beet wedges over greens. Crumble 2 oz goat cheese over two plates (adjust per serving), sprinkle 2 tbsp candied walnuts, drizzle dressing evenly. Finish with a light grind of black pepper. Hold plated salads at room temperature until service.

Prepare potatoes

Place quartered baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer 12–15 minutes until fork-tender. Drain and return to the pot. Add 2 tbsp cream cheese (or crème fraîche), 1/2 cup milk, 1 tbsp butter (from the listed butter total), and 1 tbsp chopped parsley. Mash until smooth and creamy. Keep warm, cover.

Season chicken

Pat chicken breasts dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest while potatoes cook.

Pan-sear chicken

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When hot and foaming, place chicken skin-side down. Sear 6–8 minutes without moving until skin is golden and crisp. Flip and sear 3–4 minutes. Transfer to oven preheated to 375°F (190°C) or reduce heat to medium and cover; cook until internal temperature reaches 160–165°F (71–74°C), about 6–10 more minutes depending on thickness. Remove chicken and tent with foil to rest.

Make mushroom pan sauce

To the same skillet, reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter. Add finely chopped shallot and sauté 1–2 minutes until translucent. Add minced garlic and sliced mushrooms; cook 4–6 minutes until mushrooms brown and release their liquid. Pour in 1/2 cup dry white wine (or chicken stock) to deglaze, scraping browned bits from the pan. Reduce by half, then add 1 cup chicken stock and 2 tsp fresh thyme. Simmer 3–5 minutes to concentrate. Stir in 1/4 cup heavy cream and adjust seasoning with remaining salt and pepper. Spoon sauce over rested chicken.

Plate main

Spoon a portion of herbed potato purée onto each plate. Place a chicken breast partially over the purée and ladle mushroom pan sauce around and over the chicken. Garnish with remaining chopped parsley and a sprig of thyme.

Bloom gelatin

In a small bowl sprinkle 2 tsp powdered gelatin over 2 tbsp cold water. Let stand 5 minutes to bloom.

Heat cream mixture

In a small saucepan combine 2 cups heavy cream, 1/2 cup whole milk, 3/4 cup sugar, and 1 tbs lemon zest. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (steam should rise). Remove from heat.

Finish panna cotta

Stir the bloomed gelatin into the hot cream mixture until fully dissolved. Add 1 tsp vanilla extract and 1 tbsp lemon juice; taste and adjust sweetness or lemon. Pour mixture into 4 small ramekins or molds. Cool to room temperature, then refrigerate at least 4 hours or until set (overnight is best).

Make berry compote

In a small saucepan combine 1 cup mixed berries, 1 tbsp lemon juice and 1 tbsp sugar (adjust to taste). Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 6–8 minutes. Remove from heat and cool. For a smoother compote, mash lightly or strain a portion.

Serve dessert

Unmold panna cotta if desired (briefly dip ramekin in warm water and invert) or serve in ramekins. Spoon a tablespoon or two of berry compote over each panna cotta and garnish with a few whole berries or lemon zest.