Top Chef Masters, Season 2, Episode 6, Quickfire Challenge

4 Servings

• 2 leeks, cut into 1/4 inch dice
• 1/2 cup squash, cut into 1/4 inch dice
• 4 1/2 inch slices delicata squash
• 1/2 cup cracked farro
• 1 Tbsp chopped chervil
• 2 Tbsp chardonnay vinegar   
• 4 beets, peeled and sliced into 1/2 inch thick
• 1/2 head Kale
• 1 cup Goat’s Milk
• 1 cup Cow’s Milk
• Juice of 1 Lemon
• 2 Tbsp toasted sesame seeds
• 2 Tbsp toasted pumpkin seeds
• 4 Radishes
• 1/4 cup EVOO
• 1 Tangerine, cut into supremes
• 1 Orange
• 2 tbsp basil

BBQ Sauce:

• 1/2 teaspoon Ginger
• 1/2 teaspoon Garlic, cook in oil
• 2 Tbsp Soy Sauce
• 2 Tbsp Honey
• 1 Tbsp Chardonnay Vinegar
• 2 Tbsp Saba
• Juice of 1 Orange

1. Heat 1/4 cup EVOO with leeks and squash and cook until tender. Add farro and 1/2 Tbsp sesame seeds.

2. Cover with water by 1/2 inch. Cook until tender.

3. Add basil, chevril, and chardonnay vinegar.

4. Grill beets, cut into batons. Toss with BBQ sauce and cook to glaze.

5. To make ricotta: Heat milks just to a simmer. Add lemon juice. Remove from heat. Allow to coagulate. Spoon into cheesecloth. Drain 15 minutes. Season with salt.

6. Slice radishes very thin. Toss with chardonnay vinegar and EVOO. Add chervil sprigs. Season with salt and pepper.

7. Toss kale in EVOO and sesame seeds. Lay out on a sheet pan and bake at 350 degrees for 10 minutes or until crispy.

For the BBQ Sauce: Cook all ingredients together until syrupy.

To Serve:

1. Arrange beet batons and fennel at the end of a rectangular plate. Put a spoonful of wheat salad in the center of the plate. Sprinkle with pumpkin seeds and top with ricotta and radish salad. Put kale chips at other end of plate.

2. Use the tangerine and orange as garnish to the plate