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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers, Season 4
Fall Duet
Source: Stephanie Izard, Top Chef Season 4
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Fall Duet - Pear Vinaigrette, Pear, Artichokes & Artichoke Chips
Prep Time: one hour and 45 minutes
Serves: 4
Directions:
Clean both artichokes to the heart and hold in lemon water. Slice one thinly on mandolin and saute with one tablespoon olive oil and garlic. Season.
Slice other artichoke thin and toss lightly in flour and cornstarch. Fry in 4 ounces olive oil until just brown and crispy. Season.
Mince button mushrooms and saute with shallots and one tablespoon olive oil. Let cool. Thinly slice two shallots and place in nonreactive pot with white wine vinegar and sugar; bring to boil. Remove shallot and let cool. Reduce liquid to syrup and let cool.
To serve:
Toss sliced creminis, celery root, basil and pickled shallot with remaining, salt and pepper and a splash of white wine vinegar.
Place marinated artichokes down. Top with cheese, then duxelle (mushroom-shallot mixture), then poached pear, then mushroom salad; drizzle on pear vinaigrette. Garnish with artichoke chips.
Ingredients:
2 artichokes
5 oz olive oil
1 clove garlic, minced
Flour for dusting
Cornstarch for dusting
6 button mushrooms
3 shallots, on minced and two finely sliced
1 cup white wine vinegar
1/3 cup sugar
6 cremini mushrooms, very finely shaved
1/2 celery root, fine julienne
4 basil leaves, chiffonade
Salt and pepper to taste
Splash of white wine vinegar
2 pears, poached
Garnish:
Cheese of choice
Drizzle of pear vinaigrette
Artichoke chips
TOP CHEF
Season 4 - Chicago
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