4 Courses Recipe

Prepare crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet; brush lightly with 1 tablespoon olive oil. Toast in oven 6–8 minutes, turning once, until golden and crisp. Remove and cool slightly.

Make herbed goat cheese

In a small bowl, combine softened goat cheese, chopped chives, chopped parsley, lemon zest, remaining 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust seasoning.

Assemble

Spread ~1 tablespoon of herbed goat cheese on each toasted baguette slice. Arrange on a small platter and serve immediately as a single-bite amuse.

Roast beets

Preheat oven to 400°F (200°C). Wrap each beet in foil after tossing with 1 tablespoon olive oil and 1 teaspoon salt. Place on baking sheet and roast 45–60 minutes until tender when pierced with a knife. Let cool, then peel and slice into wedges.

Make vinaigrette

In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, 3 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon black pepper until emulsified.

Assemble salad

In a large bowl, toss arugula with half the dressing. Arrange arugula on plates, top with roasted beet wedges, orange segments, crumbled feta, and toasted walnuts. Drizzle remaining dressing over each plate and serve.

Prepare potatoes

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1 teaspoon salt, and 1 teaspoon black pepper. Spread on a rimmed baking sheet cut-side down and roast 25–30 minutes until golden and tender. Keep warm.

Prepare chicken

Pat chicken thighs dry. Season both sides with 2 teaspoons salt and 1 teaspoon black pepper. Lightly dust the skin with 1 tablespoon flour to help crisp. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.

Sear chicken

Place chicken skin-side down into the hot skillet (work in batches if needed). Sear 6–8 minutes without moving until skin is deep golden and crisp. Flip and cook 4–5 minutes more until internal temperature reaches 160°F (71°C). Transfer chicken to a plate and tent with foil. Reserve pan fat.

Make mushroom pan sauce

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet and sauté minced shallots 1–2 minutes until translucent. Add garlic and sliced mushrooms; cook 4–6 minutes until mushrooms brown and release liquid. Pour in 1 cup dry white wine (or stock) to deglaze, scraping up fond; simmer 2–3 minutes to reduce by half. Add 1 cup chicken stock and 1/4 cup heavy cream, bring to a gentle simmer and reduce until slightly thickened (~4–6 minutes). Stir in 1 teaspoon fresh thyme and season to taste with salt and pepper. Return chicken to the pan and cook 2–3 minutes to rewarm and finish cooking to 165°F (74°C) if needed. Sprinkle chopped parsley before serving.

Plate the main

Place a portion of roasted fingerling potatoes on each plate, top with a seared chicken thigh, and spoon generous mushroom pan sauce over the chicken. Garnish with extra thyme or parsley.

Bloom gelatin

In a small bowl, sprinkle 2 teaspoons gelatin over 2 tablespoons cold water; let sit 5 minutes to bloom.

Heat cream mixture

In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 1 cup sugar, and 2 teaspoons lemon zest. Heat gently until sugar dissolves and mixture is hot but not boiling (do not simmer vigorously). Remove from heat.

Add gelatin and flavor

Whisk the bloomed gelatin into the hot cream mixture until fully dissolved. Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon juice. Taste and adjust lemon or sugar as preferred.

Set panna cotta

Pour mixture into 4 (6-oz) serving glasses or ramekins (about 6 oz each). Cool to room temperature, then refrigerate at least 4 hours or until set (preferably overnight).

Make berry compote

In a small saucepan, combine 2 cups mixed berries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until berries release juices and mixture thickens slightly (6–8 minutes). Remove from heat and allow to cool; you can mash lightly for a saucier compote.

Serve dessert

Spoon a few tablespoons of cooled berry compote over each panna cotta just before serving. Optionally garnish with a fresh mint leaf or a few whole berries.