Top Chef, Season 4, Episode 4

5-6 Servings

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
•     1 tablespoon smoked paprika
•     1 yellow onion, minced fine
•     2 cloves garlic, minced fine

GREMOLATA:

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

RACK OF LAMB:

•     1 1/2 pound rack of lamb
•     Handful black peppercorns, crushed
•     Sprinkle of sprigs of herbs
•     Drizzle of olive oil
•     4 tablespoons butter

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 chilies on stovetop 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.

GREMOLATA:

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

RACK OF LAMB:

Rub racks with gramolata, black peppercorns and mixed herbs; let marinate for at least 1 hour.

In large sauté 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 gramolata.