Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

• E-mail to a friend
• Print it!
• Comments
  (1)

Directions:

Antonia and Zoi's recipe:

Cauliflower Puree:
In heavy-bottomed saucepot, add cauliflower seasoned with salt and saffron; cover with cream. Cook medium-low heat until tender and remove from heat. Strain and reserve cream. Blend cauliflower in blender until very smooth adding cream if necessary (should be smooth consistency and looser than typical puree resembling thick sauce).

Romesco:
Char chillies on stove top until smoking and place in pot with just enough water to cover. Add raisins and sherry vinegar. Simmer on medium-low heat until liquid is reduced by half. Remove from heat and puree in blender, then strain to remove seeds; reserve “paste”.

Separately, toast bell peppers and almonds in olive oil. Finish almonds with smoked paprika. Sweat onion and garlic in olive oil. Combine all ingredients and check seasoning.

Gramalata:
Mix together orange zest, garlic, salt, parsley, rosemary, sage, thyme and olive oil (reserve some for later use).

Rack of Lamb:
Rub racks with gramalata, black peppercorns and mixed herbs; let marinate for at least 1 hour.

In large saute pan brown rack in olive oil. Once browned, remove extra oil and add butter and baste for about 3 minutes. Base racks until desired temperature is met (medium to rare is ideal).

To Plate:
Spoon cauliflower onto plate and swipe with the back of a spoon. Quenelle romesco and add 2 chops; drizzle with reserved gramalata.

• Send a link
• Print it

Ingredients:

Antonia and Zoi's recipe:

Cauliflower Puree:
1 head cauliflower, cleaned, stemmed, cut into large pieces
Salt to taste
Pinch of saffron
1 cup cream

Romesco:
2 dried ancho chilies
1 1/4 cup raisins
1/4 cup sherry vinegar
4 red and/or yellow bell peppers, minced fine
1/4 cup almonds, chopped
Drizzle of olive oil
1T smoked paprika
1 yellow onion, minced fine
2 cloves garlic, minced fine

Gramalata:
1/2 orange, zested fine
1 garlic clove, macerated
Salt to taste
1t parsley, minced fine
1t rosemary, chopped
1t sage, chopped
1t thyme, chopped
Drizzle of olive oil

Rack of Lamb:
1 1/2 lb rack of lamb
Handful black peppercorns, crushed
Sprinkle of sprigs of herbs
Drizzle of olive oil
4T butter

Related Tags:

Related Recipes:

• Lamb Squared: Lamb Loin & Braised Lamb Shank
• Trout with Cauliflower
• Beef Carpaccio