Three-course Dinner Recipe

Roast tomatoes

Preheat oven to 425°F (220°C). Toss halved cherry and quartered roma tomatoes with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet. Roast 25–30 minutes until concentrated and slightly charred.

Sweat aromatics

While tomatoes roast, heat 1 tbs olive oil in a 4–5 quart pot over medium heat. Add chopped onion and cook, stirring, until translucent, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer soup

Add roasted tomatoes (including juices) to the pot with the onions and garlic. Pour in 3 cups stock, bring to a simmer and cook 10 minutes to meld flavors. Stir in fresh basil leaves and remove from heat.

Blend and finish

Carefully purée the soup with an immersion blender to desired smoothness (or transfer in batches to a blender). Return to low heat, stir in 1 tbs heavy cream, adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp pepper. Keep warm until serving. Serve with crusty bread slices if desired.

Prep and roast potatoes

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder on a baking sheet. Spread in a single layer and roast 25–30 minutes until golden and tender, turning once halfway through.

Make herbed butter

In a small bowl, combine 4 tbs unsalted butter (softened) with minced 2 garlic cloves, chopped parsley, thyme leaves, lemon zest and a pinch of salt and pepper. Mix until smooth and refrigerate briefly if it needs to firm.

Season chicken

Pat chicken thighs dry with paper towels. Season both sides with remaining 1.5 tsp salt, 1/2 tsp black pepper and 1 tsp paprika.

Pan-sear chicken

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken skin-side down and cook without moving 6–8 minutes until skin is deep golden and releases easily. Flip and sear 2 minutes. Transfer skillet to the oven (with potatoes if using separate racks) and roast 10–12 minutes until internal temp reaches 165°F (74°C). Remove from oven and top each thigh with a spoonful of herbed butter; let rest 5 minutes.

Sauté green beans

While chicken rests, heat a medium sauté pan over medium heat with 1 tbs olive oil. Add sliced shallot and cook 1–2 minutes until softened. Add trimmed green beans, sauté 4–6 minutes until bright and tender-crisp. Season with 1/4 tsp salt, a pinch of pepper and a squeeze of 1/2 lemon. Toss and remove from heat.

Plate

Divide roasted potatoes and green beans among four plates, place two chicken thighs per plate, spoon any pan juices over the chicken and serve with extra lemon wedges.

Preheat and prepare

Preheat oven to 325°F (160°C). Place 6 small ramekins in a roasting pan.

Heat cream and chocolate

In a saucepan over medium heat, combine 2 cups heavy cream and 1/2 cup whole milk and warm until barely simmering (do not boil). Remove from heat and add chopped 8 oz bittersweet chocolate. Let sit 1 minute, then whisk until smooth.

Temper yolks and combine

In a bowl, whisk 6 egg yolks with 1/4 cup granulated sugar and 1 tsp vanilla until pale. Slowly stream about 1/3 of the warm chocolate cream into the yolks, whisking constantly to temper. Then whisk tempered yolks back into the remaining chocolate cream until homogeneous.

Bake in water bath

Divide custard among ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan loosely with foil and bake 30–35 minutes until the edges are set and centers still slightly jiggle. Remove ramekins from water bath and cool 10 minutes; serve warm or chill and rewarm gently.

Finish

Just before serving, sprinkle a light pinch of sea salt (about 1/16 tsp per ramekin) over each pot de crème to brighten the chocolate flavor.