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Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
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WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers, Featured Recipes, Season 4
Poached Egg Wild Mushroom
Source: Antonia Lofaso, Top Chef Season 4
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Poached Egg Wild Mushroom Salad - Bacon Vinaigrette, Squash Blossoms
Prep Time: one hour
Serves: 4
Directions:
Slice bacon thin and render slowly. Saute mushrooms and sunchokes. Strain bacon and reserve fat and extra-virgin olive oil. Season with salt and pepper. Poach eggs.
Bacon Vinaigrette:
Blend sherry vinegar, mustard and reserved bacon fat.
Assembly for Salad:
Mix mushrooms and sunchokes with chervil and chives and bacon. Mix mache with squash blossoms and cress in bacon vinaigrette. Top with poached egg and bacon vinaigrette.
Ingredients:
4 lb bacon
1/2 cup wild mushrooms
1/2 cup sunchokes, peeled, diced small
1 oz extra-virgin olive oil
Salt and pepper to taste
4 eggs
Bacon Vinaigrette:
1 oz sherry vinegar
1 oz Dijon mustard
Assembly for Salad:
Chervil and chives to taste (chopped)
1/2 bunch mache
1 cup squash blossoms
TOP CHEF
Season 4 - Chicago
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Comments
carole wrote:
4 pounds of bacon?
posted on May 18, 2008 at 4:39 PM
Robert Stone wrote:
My thoughts exactly! 4 lbs of bacon in a salad! What I disliked about this dish, which is frankly not a lot, is that it's barely a salad. What? Adding a few sprigs of salad to the plate and taking away the starch suddenly makes it a salad? Too many fried and cooked ingredients to count. I wanted to see more people who fell in love with vegetables, and great vegetables combinations, using vegetables sophisticatedly rather than just redoing a dish that most of us have already had in our lifetimes.
posted on May 21, 2008 at 10:46 AM
Seren Dippity wrote:
4 lbs bacon has GOT to be a typo. Surely it's 1 slice per serving. Surely. I was a bit disappointed because I thought it was a spinach salad. What the heck is "mache". Looked it up and it's some form of lettuce. I think I'll try a variation and use spinach. I don't have a problem with this being a salad though, Robert, just add more greens. The point was to make salad sexy and it does that.
posted on May 30, 2008 at 5:01 PM
Marcy wrote:
I really want to know how Antonia makes such perfect, plump, poached eggs. Mine never look that good. Please?
posted on May 30, 2008 at 8:17 PM
Justin wrote:
Marcy,
Use an instant read thermometer to clock the temp at about 170.
then crack the egg in a bowl and drop the egg in slowly.
if u have no thermometer, bring the water to a boil and then when it finally boils; turn the heat to low and stir the salted water until there all no more bubbles and the water has completley settled. then drop the egg in.
either way you do it, once you drop the egg in some of the whites should completly disintegrate in the water. and thats ok. just nudge the whites still on the egg yolk closer to the yolk but very VERY gently. cover them and cook for 3 minutes. and they should be good.
posted on June 4, 2008 at 6:16 PM