3 – Course Prix Fixe Recipe

Roast the beets

Preheat oven to 400°F (200°C). Toss scrubbed beets with 1 tbs olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Wrap individually in foil or place in a covered roasting dish and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven and let cool until manageable; slip skins off using a paper towel and slice into 1/4-inch wedges.

Make the dressing

Whisk together the remaining 1 tbs olive oil, champagne vinegar, Dijon, and honey in a small bowl. Season with the remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Taste and adjust balance.

Assemble the salad

Toss mixed baby greens lightly with half of the dressing to coat. Arrange greens on four plates. Fan roasted beet slices over the greens, crumble goat cheese evenly across salads, scatter toasted walnuts and snip chives over the top. Drizzle remaining dressing as needed and serve immediately.

Prepare chicken

Pat chicken breasts dry. Season both sides with 1 tsp kosher salt and 1 tsp black pepper (use the portion from ingredients). Lightly dust each breast with flour, shaking off excess.

Pan-sear chicken

In a large skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When hot and shimmering, place chicken skin-side down and sear until skin is deep golden and crisp, about 6–8 minutes. Flip and reduce heat to medium; continue cooking until internal temperature reaches 160°F (71°C), 6–8 more minutes depending on thickness. Transfer to a plate and tent loosely with foil.

Make lemon-herb butter

In the same skillet over low heat, melt remaining 3 tbs butter. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Remove from heat and stir in lemon zest, 1 tbs lemon juice (from the lemon), chopped parsley, and thyme. Spoon some butter over the rested chicken before serving.

Parmesan risotto — start

While chicken sears, bring the chicken stock to a gentle simmer in a saucepan and keep hot. In another medium saucepan, melt 1 tbs butter over medium heat and add the diced onion. Cook until translucent, about 4 minutes. Add arborio rice and stir to coat for 2 minutes until edges are translucent. Add the white wine and stir until mostly absorbed.

Parmesan risotto — finish

Add hot stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue until rice is creamy and just al dente, about 18–20 minutes. Remove from heat and stir in remaining 2 tbs butter and grated Parmesan. Season to taste with salt and pepper. Keep warm.

Sauté the green beans

While risotto is cooking, bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking, then drain again. In a skillet over medium heat, add 1 tbs butter, sauté blanched green beans with a pinch of salt and a squeeze of the remaining lemon juice for 2–3 minutes to reheat and coat. Finish with a little lemon zest if desired.

Plate the main

Divide risotto among four plates (about 3/4 cup per plate). Place a chicken breast atop or beside the risotto. Spoon lemon-herb butter over the chicken and garnish with extra parsley. Arrange green beans alongside and serve with lemon wedges.

Preheat and prepare

Preheat oven to 325°F (160°C). Place 4–6 small ramekins or pots in a baking dish large enough to hold them in a single layer.

Heat cream and chocolate

In a medium saucepan, combine heavy cream and milk and bring just to a simmer over medium heat (do not boil). Remove from heat and add chopped chocolate. Let sit 1 minute, then whisk until smooth and fully melted.

Temper yolks and combine

In a bowl, whisk together egg yolks, sugar, vanilla, and 1/4 tsp fine sea salt until pale and slightly thickened. Slowly drizzle about 1/3 of the hot chocolate-cream mixture into the yolks while whisking constantly to temper. Then whisk the tempered yolk mixture back into the saucepan with the remaining chocolate mixture until fully combined.

Bake in water bath

Strain the custard through a fine mesh sieve into a liquid measuring cup to remove any cooked bits. Divide the custard evenly among the ramekins (4 larger or 6 small). Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer to oven and bake until the centers are just set but still slightly wobbly, about 25–30 minutes (time will vary by ramekin size).

Chill and finish

Remove ramekins from water bath and let cool to room temperature. Refrigerate at least 2 hours (or up to 48 hours). Just before serving, sprinkle each with a pinch of flaky sea salt. Serve chilled.