Top Chef, Season 6, Episode 6, Elimination Challenge

4 Servings

For Egg Emulsion:

• 2 egg yolks
• 1 cups chicken stock
• 1 tablespoons lemon juice
• Salt to taste

For Kale Roll:

• 2 bunch kale, cleaned and washed
• 1 quart chicken stock
• 1 cup spinach, chiffonade
• 4 scallions, sliced and sweated
• ¼ bunch mint, julienned
• ½ bunch dill, chopped

For Phyllo Roll:

• 1 sheet phyllo dough
• ¼ lb smoked fontina cheese, grated
• 3 tablespoons clarified butter
• 4 egg yolks

1. For egg emulsion, bring chicken stock to a boil on high heat. Slowly temper egg yolks with a little stock and then add egg yolks into boil stock whisking constantly until thick. Finish with lemon juice and salt to taste.

2. For kale roll, heat chicken stock in a separate pot and add kale. Cook until tender, about 45 minutes. Pull out kale and chop. Toss in a bowl with remaining ingredients. Lay out plastic wrap. Roll kale tightly into a log shape with plastic wrap. Cut into individual rounds.

3. For phyllo roll, cut phyllo dough into rectangular strips. Puts grated cheese on one end of dough, and fold over in triangular shape to the other end. Brush with clarified butter and keep cold until ready to bake. Bake in 350-degree F oven until phyllo is golden brown.

To Serve:

1. Place two kale rounds onto plate.

2. Top kale rounds with phyllo roll.

3. Carefully place egg yolk onto plate.

4. Spoon egg emulsion over egg yolk.