Prix Fixe Menu I Recipe

Roast the beets

Preheat oven to 400°F (200°C). Wrap each trimmed beet tightly in aluminum foil with 1/2 tbs olive oil and a pinch of salt. Place on a baking sheet and roast 45–60 minutes, until a knife slides easily into the center. Let cool slightly, then unwrap and rub skins off with a paper towel. Slice into 1/4-inch rounds or wedges.

Make the dressing

In a small bowl whisk together balsamic vinegar, Dijon mustard, honey, remaining 1.5 tbs olive oil (or extra-virgin olive oil), and a pinch of salt and pepper to taste until emulsified. Taste and adjust sweetness or acidity.

Assemble the salad

Toss mixed salad greens lightly with about half the dressing to coat (reserve remaining dressing). Arrange greens on four plates, top with roasted beet slices, crumble goat cheese evenly over each salad, and sprinkle toasted walnuts. Drizzle remaining dressing over each plate and scatter fresh thyme leaves. Season with additional cracked pepper if desired.

Prepare and roast the potatoes

Preheat oven to 425°F (220°C). On a baking sheet, toss halved fingerling potatoes with 2 tbs olive oil, smashed garlic cloves, chopped rosemary, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer cut-side down and roast 25–30 minutes until golden and tender. Remove from oven and keep warm.

Prep the chicken

Pat chicken breasts dry. Season both sides with 1.5 tsp kosher salt and 1/2 tsp black pepper. Lightly dust both sides with 1 tbs flour, shaking off excess — this helps develop a golden crust.

Pan-sear the chicken

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add chicken skin-side down and sear 6–8 minutes until skin is deep golden and releases easily. Flip and reduce heat to medium. Add 1 tbs butter and the smashed garlic (from potatoes if reserved) to the pan. Spoon butter over the chicken as it cooks 5–7 minutes more, or until internal temperature reaches 160°F (71°C). Transfer to a plate and tent with foil to rest (temperature will rise a few degrees).

Make lemon-herb butter

In a small bowl combine 2 tbs softened unsalted butter with minced garlic (if any left), lemon juice, lemon zest, chopped parsley and thyme, and a pinch of salt. Mix until smooth. Just before serving, spoon a dollop of lemon-herb butter over each chicken breast to melt.

Cook the green beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain. In a medium skillet, melt 1 tbs butter over medium heat, add drained green beans and toss 1–2 minutes to warm and coat. Season with a pinch of salt and pepper and squeeze a little lemon over them.

Plate the main course

Divide roasted potatoes and green beans among four plates. Place a rested chicken breast on each plate and top with a spoonful of lemon-herb butter. Garnish with a lemon slice and extra parsley if desired.

Bloom the gelatin

Sprinkle 1.5 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–7 minutes until gelatin blooms (absorbs the water and becomes spongy).

Heat the dairy

In a medium saucepan combine 2 cups heavy cream, 1/2 cup whole milk, and 1/2 cup granulated sugar. Split and scrape seeds from the vanilla bean into the cream (or stir in 1 tsp vanilla extract if using). Warm over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling (small bubbles at edge), about 5–7 minutes.

Incorporate gelatin and chill

Remove pan from heat and whisk in the bloomed gelatin until fully dissolved. Let the mixture cool 5 minutes, skim any foam, then divide into four (about 6-oz) ramekins or molds. Refrigerate uncovered until set, at least 4 hours or overnight.

Make raspberry coulis

In a small saucepan combine 2 cups raspberries, 2 tbs sugar, and 1 tbs lemon juice. Cook over medium heat, stirring, until berries break down, about 5 minutes. Remove from heat and strain through a fine sieve into a bowl to remove seeds, pressing solids to extract as much liquid as possible. Chill the coulis until ready to serve.

Unmold and serve

To unmold panna cotta, run a thin knife around the edge of each ramekin and briefly dip the bottom of ramekin into hot water for 5–7 seconds, then invert onto a plate. Spoon raspberry coulis over or alongside each panna cotta and garnish with a few fresh raspberries and mint leaves.