Stuffed Squash Blossom, Beet Carpaccio, Fresh Garbanzo Beans, and Chermoula

Stuffed Squash Blossom, Beet Carpaccio, Fresh Garbanzo Beans, and Chermoula - Recipe Finder

Stuffed Squash Blossom, Beet Carpaccio, Fresh Garbanzo Beans, and Chermoula

Info

Course:
Appetizer
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 10, Elimination Challenge

Yield

12 Servings

Ingredients

For Squash Blossoms:

¼ lb butter
4 shallots, minced
2 cup shiitake mushrooms, minced
1 cup hen of the woods, minced
1 cup morel mushrooms, minced
2 cups button mushrooms, minced
2 tablespoons garlic, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
7 oz chèvre
1-2 oz parmesan cheese, grated
5 egg whites
12 squash blossoms

For Beet Carpaccio:

2 golden beets
2 ruby beets
Sherry vinegar
Extra virgin olive oil
Smoked salt and black pepper
1 teaspoon fresh thyme, minced
1 orange, zested
1 shallot, shaved

For Charmoula Sauce:

Big pinch saffron, bloomed in warm water
2 teaspoons Dijon mustard
1 meyer lemon, zested and juiced
1 orange, zested and juiced
½ lime, zested and juiced
1 jalapeno, seeded and stemmed
2 teaspoons coriander
2 teaspoons zatar seasoning
¼ cup fresh parsley
2 tablespoons fresh mint
2 tablespoons shallot, minced
2 bulb garlic, minced
¼ cup cilantro
2 egg yolks
1 cup grapeseed oil

For Garnish:

Fresh garbanzo beans
Shaved fennel

Directions

For Squash Blossoms:

1. In a rondeau, melt butter and sweat shallots for 5 minutes. Add mushrooms, garlic, and herbs, and season with salt and pepper. Sauté over medium heat stirring occasionally for about 40 minutes. Add a little more butter if needed.

2. Spread mushroom mixture out on sheet pan to cool. Once at room temperature, mix in chèvre and parmesan cheese. Beat egg whites until stiff peaks, and then fold into mushroom mixture. Place into a pastry bag.

3. Gently spread squash blossoms open. Insert pastry bag tip into flower and squeeze mixture until ¾ full. Wrap petals to enclose. Repeat for remaining squash blossoms. Steam for 20 minutes.

For Beet Carpaccio:

1. Boil beets in salted water until tender. Drain and let cool. Peel and slice beets paper thin on a mandolin. Drizzle with sherry vinegar, extra virgin olive oil, smoked salt, black pepper, thyme, orange zest, and shallots.

For Charmoula Sauce:

1. Combine all ingredients (except grapeseed oil) in a blender or food processor. Blend until incorporated and slowly stream in grapeseed oil to thicken. Season and reserve.

To Serve:

1. Arrange beet slices onto plate.

2. Spoon charmoula sauce onto plate next to beet slices.

3. Overlap sauce and beets with shaved fennel.

4. Lay stuffed squash blossom across fennel, sauce, and beets.

5. Garnish with fresh garbanzo beans.