S3E6 Mont Rochelle Dinner

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S3E6 recipes

Chicken & Mushroom Phyllo Cup with Gem Salad

Golden, buttery phyllo shells piled with creamy chicken and mushrooms, finished with a crisp lemony salad.
At a glance
Yield: Serves 2
Prep / Cook / Total: 10 min / 15–20 min / 25–30 min
Skill level: Easy
Equipment: small cake tin or 4–6 in (10–15 cm) tart tin, skillet
Ingredients
  • 6 skinless boneless chicken thighs (about 1.8 lb/800 g), salted
  • 5 oz (150 g) button mushrooms, sliced
  • 3 sheets phyllo pastry
  • 3 tbsp (42 g) butter, melted
  • 2 tbsp (30 g) crème fraîche
  • 2.8 oz (80 g) Parmesan, finely grated
  • 1 lemon (zest + juice)
  • 1 small shallot, mandoline-thin
  • 2 baby gem lettuces, leaves separated
  • 1–2 tbsp (15–30 ml) olive oil, plus more for pan
  • Fine salt and black pepper
Method
  1. Heat oven to 355–375°F (180–190°C). Brush butter between 3 stacked phyllo sheets. Line tin, crimp edges. Bake 8–12 minutes until deep golden; cool in tin, then lift out.
  2. Heat a film of olive oil in a skillet over medium. Sear thighs 4 minutes per side until just cooked; rest, then slice or chop.
  3. Same pan: add mushrooms, a pinch of salt; sauté 2 minutes. Return chicken, stir in crème fraîche and lemon zest; simmer 1 minute. Adjust salt and pepper.
  4. Toss gem leaves and shallot with olive oil, lemon juice, salt.
  5. Fill shell with chicken-mushroom mix. Top with salad and a snowfall of Parmesan.
Tips & substitutions
Add a splash of stock if mix seems dry. Swap Parmesan for Pecorino for extra bite.
Dietary tags: contains dairy
Allergens: gluten (phyllo), dairy
Make-ahead / storage / reheat: Shells keep airtight 1 day; re-crisp 3–4 minutes at 350°F (175°C). Fill to order.
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Crispy Potato Gnocchi with Butternut Purée, Sage & Sharp Cheddar

Roast-then-pan-crisp gnocchi over silky butternut, finished with fried sage and sharp cheddar.
At a glance
Yield: Serves 6
Prep / Cook / Total: 45–60 min active / 60–80 min / ~2 hours
Skill level: Intermediate
Equipment: sheet tray, potato ricer, large pot, nonstick skillet, squeeze bottle (optional)
Ingredients

Gnocchi

  • 6 large russets
  • 1 cup (250 g) coarse/kosher salt (baking bed)
  • 2 egg yolks
  • 1 to 1 1/3 cups (120–170 g) plain/cake flour, plus more for dusting
  • Fine salt
  • Olive oil, for tossing

Butternut purée

  • 1 lb 5 oz (600 g) butternut, peeled, diced
  • 1 tbsp (15 ml) olive oil
  • 3/4 cup (180 ml) heavy cream
  • 10 tbsp (150 g) unsalted butter

Crispy sage

  • 20 sage leaves
  • Neutral oil for frying (or 325 F/165 C)

Finish

  • 7 oz (200 g) sharp cheddar, grated
  • Baby cress or microgreens
  • Fine salt
Method
  1. Bake potatoes: Heat oven to 355°F (180°C). Spread salt on tray; bake potatoes until knife-tender, 60–70 min. Halve and rice flesh while hot into a bowl; cool to warm.
  2. Make dough: Fold in yolks, then flour just until a smooth, soft dough forms. Don’t overwork.
  3. Shape & set: Roll ropes on floured bench; cut 3/4 in (2 cm) pieces. Boil in salted water until they float; transfer to an oiled tray. Cool, cover, chill.
  4. Purée: Sauté butternut in oil with a pinch of salt until soft. Add cream; reduce slightly. Blend with butter until silky; pass and season. Hold warm.
  5. Sage: Fry leaves 10–20 seconds until crisp; drain and salt.
  6. Crisp gnocchi: Sauté chilled gnocchi in a slick of oil over medium heat until golden on both sides.
  7. Plate: Pool purée, pile gnocchi, shower cheddar and cress, finish with sage.
Tips & substitutions
Start with less flour; add only until dough is workable. Swap cheddar for Parmesan if preferred.
Dietary tags: vegetarian
Allergens: dairy, egg, gluten
Make-ahead / storage / reheat: Blanched gnocchi hold 24–36 hours chilled; crisp to serve. Purée holds 2 days.
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Lamb Cannon with Miso Glaze, Mint Salsa & Torched Baby Gem

Butter-basted lamb loins with bright mint-chili salsa, lacquered miso, and smoky baby gem.
At a glance
Yield: Serves 6
Prep / Cook / Total: 15–20 min / 20–25 min / 35–45 min
Skill level: Intermediate
Equipment: skillet, blowtorch (or broiler), small saucepan
Ingredients

Lamb

  • 6 lamb cannons/loins
  • Fine salt
  • 6 tbsp (80 g) butter
  • 3 garlic cloves, crushed
  • 1 oz (30 g) fresh thyme
  • Olive oil

Mint salsa

  • Leaves from 3 bunches mint, finely chopped
  • 2 red chilies, finely diced
  • 1/2 cup (120 ml) olive oil
  • Fine salt

Miso glaze

  • 2 tbsp (30 g) white or red miso
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (4 g) sugar
  • Juice of 2 limes

Baby gem

  • 6 heads baby gem, halved
  • Fine salt
  • 2 tbsp (30 g) mayonnaise
  • 1 tbsp (15 g) Dijon mustard

Sauce

  • 1 qt (1 L) veal stock, reduced by half

Method
  1. Salsa: Mix mint, chili, oil, salt.
  2. Glaze: Whisk miso, oil, sugar, lime juice until smooth.
  3. Gem: Season between leaves. Mix mayo + Dijon; brush cut sides. Torch until golden, or broil cut-side-up 1–2 minutes.
  4. Lamb: Sear salted lamb in a hot film of oil 2 minutes per side. Add butter, garlic, thyme; baste 3 minutes more to medium-rare (125–130°F / 52–54°C after rest). Rest on rack; spoon flavored butter over.
  5. Sauce: Reduce stock to nappé; add resting juices and a spoon of brown butter.
  6. Plate: Brush miso glaze on plates. Spoon mint salsa. Slice lamb; set alongside baby gem. Nap with sauce. Optional wood sorrel to finish.
Tips & substitutions
Red miso = deeper savor; white miso = lighter/sweeter. Broiler stands in for a torch.
Dietary tags: gluten-free if miso is GF ; otherwise contains soy/gluten
Allergens: egg (mayo), soy (miso)
Make-ahead / storage / reheat: Salsa holds 1 day. Sauce 3 days. Cook lamb to order.
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Strawberry Puff: Sugared Puff Pastry with Crème Pâtissière & Macerated Berries

Crackly caramelized puff stacked with cloud-light crème pât and juicy lemony strawberries.
At a glance
Yield: Serves 8–10
Prep / Cook / Total: 25–30 min active / 15–20 min bake + cool / 45–60 min
Skill level: Easy–Intermediate
Equipment: sheet trays, stand mixer, saucepan, piping bag
Ingredients

Puff

  • 4 sheets all-butter puff pastry
  • 4 tbsp (50 g) caster/granulated sugar

Crème pâtissière (lightened)

  • 2 1/2 cups (600 ml) milk
  • 1  cup (200 g) flour 
  • 1/2 cup (113 g) cold unsalted butter, diced
  • 6 egg yolks
  • 1 2/3 cups (400 ml) heavy cream, softly whipped
  • 4 tbsp (32 g) powdered sugar

Macerated berries

  • 1 lb 5 oz (600 g) strawberries, quartered
  • 2 tbsp (25 g) caster sugar
  • Juice of 2 lemons
Method
  1. Puff: Heat oven to 390–400°F (200–205°C). Sprinkle sugar over sheets; bake 15–20 minutes until puffed and caramelized. Cool completely; cut into squares.
  2. Pastry cream: Pulse flour and cold butter to sandy crumbs. Warm milk just to steaming; whisk in flour-butter; cook 6–8 minutes over medium, whisking, until thick. Off heat, whisk in yolks 1 minute. Spread on tray; cover surface; chill. Beat smooth in mixer, then fold in whipped cream and powdered sugar. Bag and chill.
  3. Berries: Toss with sugar and lemon; stand 10–15 minutes.
  4. Assemble: Pipe cream onto puff squares, spoon berries and a little syrup, cap with another square, dust with powdered sugar if desired.
Tips & substitutions
Classic crème pât often uses cornstarch; if swapping, use 1/2 cup (60 g) cornstarch and 1/2 cup (100 g) sugar cooked into the milk before tempering in yolks.
Dietary tags: vegetarian
Allergens: gluten, dairy, egg
Make-ahead / storage / reheat: Components keep 1–2 days chilled; assemble à la minute for crisp layers.
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