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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Poussin with Mint Gnocchi
Poussin with Mint Gnocchi, Sweet Pea Puree, Carrots and Hazelnuts
Prep Time: two and a half hours
Serves: 8-10
Directions:
In a medium-sized pan, cook onions, carrots, celery, garlic, peppercorns, lavender, thyme and chicken stock to make braising liquid. When cooked, braise poussin in braising liquid until done. Set aside.
In blender, finely puree peas. Press through chinois. Season with salt and lemon.
Heat in small pot and fold in half of whipped heavy cream.
Whip eggs into potatoes folding in Parmesan and salt. Mix in flour to desired consistency; add mint. Roll dough into small batches. Cut into small gnocchi and freeze. Boil frozen gnocchi in salted water.
Warm pea puree and mount with remaining whipped heavy cream. Brown eight pieces of gnocchi in butter. Add 1/3 cup pulled, cooked poussin. Add endive and carrots; season.
To Plate:
Spoon pea puree onto plate; add poussin, endive and carrots. Garnish with hazelnuts and chopped herbs.
Ingredients:
Braising Liquid:
2 onions, peeled and quartered
3 carrots, peeled and chopped
3 celery stalks, chopped
5 heads garlic, peeled and chopped
10 black peppercorns
2t lavender
1 bunch thyme
Chicken stock to cover all
Poussin:
3 poussin, pulled off bone
Pea Puree:
2 bags frozen organic peas
Salt to taste
2t lemon juice
1/3 cup whipped heavy cream
Mint Gnocchi:
2 eggs
1 1/2 large Idaho potatoes, rinsed, peeled, and boiled
1/3 cup Parmesan cheese
3 tsp Kosher salt
3 cups flour
3t mint, finely chopped
Butter for browning gnocchi
Vegetables:
1/3 cup grilled Belgian endive, bias cut
5pc sautéed carrots, oblique small
Garnishes:
Chopped toasted hazelnuts
Chopped herbs
