4-course Plated Dinner Recipe

Prepare crostini

Preheat oven to 375°F (190°C). Brush both sides of thin baguette slices with 1 tbs olive oil and place on a baking sheet. Sprinkle with 1/4 tsp salt. Bake 8–10 minutes until golden and crisp. Let cool slightly.

Assemble

Spread about 1 tbsp of whipped herbed cream cheese onto each crostini. Top with a folded slice of smoked salmon, a few capers, a small amount of thinly sliced red onion (optional), and a sprinkle of chopped dill. Finish with a grind of black pepper and a squeeze of lemon. Garnish with microgreens. Keep chilled until plating; serve immediately.

Make pea purée

In a small saucepan, combine thawed peas and 1/2 cup vegetable stock. Simmer 2–3 minutes until heated. Transfer to a blender with 1 tbsp butter, lemon zest, 1/4 tsp salt and a pinch of pepper; blend until smooth. Pass through a fine sieve for an extra-silky texture. Keep warm or reheat gently before plating.

Sear scallops

Pat scallops very dry. Season both sides with 1/2 tsp salt and 1/8 tsp pepper. Heat 2 tbs olive oil in a heavy skillet over high heat until shimmering. Sear scallops 1.5–2 minutes per side without moving until a golden crust forms. Add 1 tbs butter in the last 30 seconds and spoon butter over scallops. Remove to a warm tray to rest.

Plate

Spoon a smear of pea purée onto each plate, place scallops on top, drizzle with the resting butter, and garnish with crispy prosciutto (if using) and chive tips.

Prepare pastry

Preheat oven to 400°F (200°C). Cut puff pastry into 6 equal rectangles. Score a 1/2-inch border around each rectangle with a knife. Place on a parchment-lined baking sheet.

Assemble and bake

Mix goat cheese with 1 tsp thyme, a pinch of salt and pepper. Spread a thin layer in the center of each pastry within the border. Brush edges with beaten egg. Bake 12–15 minutes until puffed and golden. Drizzle 1/2 tsp honey over each tart immediately on removal.

Finish

Toss arugula with 1 tsp olive oil, a pinch of salt and a drop of balsamic glaze. Top each warm tart with a small handful of dressed arugula and finish with remaining honey and thyme. Serve warm.

Toss mixed baby greens, halved cherry tomatoes, sliced cucumber and radish gently with the champagne vinaigrette just before service so greens remain crisp. Arrange on chilled salad plates. Sprinkle with crumbled feta/goat cheese and toasted nuts. Season with sea salt and freshly ground pepper to taste. Lightly drizzle any remaining vinaigrette on the plate for presentation.

Season and sear halibut

Pat halibut fillets dry and season both sides with 1.5 tsp salt and 3/4 tsp pepper divided across all fillets (adjust per piece). Heat 2 tbs olive oil in a large nonstick or stainless skillet over medium-high heat until shimmering. Sear halibut 3–4 minutes per side depending on thickness until golden and just opaque in the center. Remove to a warm platter and tent with foil.

Make lemon beurre blanc

In the same skillet, reduce heat to medium and add 2 tbs minced shallot. Sauté 1–2 minutes until soft. Add 1/2 cup dry white wine and 2 tbs white wine vinegar; simmer until reduced to about 2–3 tbsp. Add 1/4 cup heavy cream and reduce slightly, then whisk in cold cubed butter a few pieces at a time off the heat to emulsify into a glossy sauce. Stir in 1 tbsp lemon juice and chopped chives. Taste and adjust seasoning.

Plate

Place halibut on warm plates, spoon beurre blanc over and around fish, garnish with microgreens or parsley, and serve immediately.

Prep steaks and grill

Bring steaks to room temperature 30–60 minutes before cooking. Pat dry and rub with 2 tbs olive oil, 2 tsp kosher salt and 1 tsp pepper distributed among steaks. Preheat grill or grill pan to high. Grill steaks 4–6 minutes per side for medium-rare (time varies by thickness). Transfer to a cutting board and rest 6–8 minutes.

Make red wine reduction

In a saucepan, sauté 2 tbs chopped shallot in 1 tbs butter until softened. Add 1 cup dry red wine and reduce by two-thirds. Add 1 cup beef stock and simmer until sauce coats the back of a spoon. Off the heat, swirl in 2 tbs cold butter to finish and strain if desired. Season with salt and add thyme sprigs while reducing for aroma, remove thyme before serving.

Plate

Slice steaks against the grain or serve whole. Spoon a drizzle of red wine reduction alongside or over the slice, garnish with a thyme sprig and serve immediately.

Sauté mushrooms

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add sliced mushrooms, a pinch of salt and sauté until golden and moisture has evaporated, about 6–8 minutes. Remove and set aside.

Cook risotto

In a heavy saucepan, melt 2 tbs butter with 1 tbs olive oil over medium heat. Add 3 tbs minced shallot and sauté until translucent. Add 3 cups Arborio rice and stir to coat grains for 2 minutes. Pour in 3/4 cup dry white wine and stir until mostly absorbed. Begin adding warm vegetable stock, one ladle (about 1/2–3/4 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue for 18–22 minutes until rice is creamy and al dente.

Finish risotto

Stir the sautéed mushrooms back into the risotto along with 2 tbs butter and 1 cup grated Parmesan. Season with 1.5 tsp salt and 1/2 tsp pepper (adjust to taste). Fold in chopped parsley. Let rest one minute, then portion onto warm plates and garnish with extra mushroom slices and parsley.

Warm dinner rolls or baguettes in a 325°F (160°C) oven for 6–8 minutes until just warmed through. Meanwhile, mix softened butter with chopped parsley and flaky sea salt. Serve warm rolls with a pat or ramekin of herb butter; replenish as needed during service.

Plate panna cotta

If using pre-prepared panna cotta, unmold or plate directly into chilled dessert plates or shallow bowls. Spoon 2–3 tbsp mixed berry compote beside or partially over the panna cotta. Arrange fresh berries around, garnish with a mint leaf and edible flower petals if using. Serve chilled.