60 g whole cloves garlic
150 g olive oil
5 g salt
4 thyme sprigs
Combine the garlic, olive oil, salt, and thyme in a dry, small saucepan and stir to combine. Cook the garlic over low heat until completely tender and golden brown, about 1 hour. Remove the garlic from the heat and let cool to room temperature in the oil.
60 g butter
100 g spinach
100 g nettle leaves
5 g canola oil
10 g diced shallot, 2 mm (1/16 inch)
20 g drained and finely chopped Garlic Confit
50 g mascarpone
40 g fat-free milk
1 g Ultratex 3
0.2 g xanthan gum
2 g salt
Prepare an ice bath. Melt the butter in a saucepan over medium heat until foamy, but not browned. Sauté the spinach and nettles in the butter until wilted and tender, about 7 minutes. Immediately chill the wilted greens over the ice bath. When cold, gently squeeze the greens to remove any excess liquid and finely chop. Set aside. Heat the canola oil in a saucepan over medium heat. Sweat the shallot in the oil until tender, about 4 minutes. Chill over the ice bath. Combine the shallot, garlic confit, and mascarpone with the wilted greens and mix to combine. Place the milk in a blender and blend on medium speed while slowly adding in the Ultratex 3 and then the xanthan gum. Continue blending the milk until the gum is fully hydrated and the milk is thickened, about 1 minute. Fold the thickened milk into the nettle mixture. Season with the salt.
Goat Cheese Balls:
30 g Lynnhaven pressed goat ricotta
150 g olive oil
Divide the cheese into 24 pieces. Roll each piece into a sphere and submerge each sphere in the olive oil. Keep refrigerated until ready to serve.
Olive Oil Potato Puree:
500 g peeled fingerling potatoes
25 g olive oil
Place the potatoes in a saucepan and cover with cold water. Season with salt. Cook the potatoes over low heat at a very gentle simmer until tender, about 1 hour. Drain, reserving the cooking liquid, and let stand for 2 minutes. Pass through a food mill or potato ricer. Mix the potatoes with 300 g of the reserved cooking liquid and stir just until combined. Pass the puree through a fine-mesh tamis and season with the olive oil and salt. Keep warm.
Peanut Potato Confit:
32 peanut potatoes, about 2 g each
250 g olive oil
4 g salt
2 sprigs thyme
Preheat the oven to 165°C/325°F. Combine the potatoes with the oil, salt, and thyme in a small roasting pan and cover with aluminum foil. Cook the potatoes in the oven until just tender, about 1 hour. Remove the potatoes from the oven, uncover, and let cool to room temperature in the oil. Drain the potatoes and discard the oil.
Green Garlic Goat Milk Foam:
30 g butter
250 g sliced green garlic, white and pale green parts only
375 g Chicken Stock
150 g fat-free milk
150 g goat milk
125 g sheep’s milk yogurt
15 g lemon juice
10 g salt
Melt the butter in a saucepan over medium heat until foamy but not browned. Sweat the garlic in the butter, without any color, until it begins to soften, about 5 minutes. Add the chicken stock and fat-free milk and simmer for 5 minutes. Remove the pan from the heat, cover, and let steep at room temperature for 10 minutes. Strain through a chinois, reserve the liquid and discard the solids. Using an immersion blender, blend the goat milk and sheep’s milk yogurt into the sauce until just combined. Season the sauce with the lemon juice and salt. Keep warm.
16 nettle leaves
Tightly wrap a large microwaveable plate with plastic wrap so that the plastic wrap is suspended above the surface of the plate and there are no wrinkles. Spread a thin layer of olive oil on the plastic wrap to coat the surface. Lay the nettle leaves flat and evenly spaced on the plastic wrap. Cover the leaves with a second layer of plastic wrap, pulling the plastic wrap tightly around the edges, ensuring that the leaves are coated in the olive oil. Poke holes in the plastic wrap around the leaves to allow steam to escape. Microwave for 2 minutes. Remove the top layer of plastic wrap and continue to microwave the nettle leaves in 30-second intervals until they are crispy and translucent. Carefully transfer the chips to a paper towel to drain any excess oil.
75 g Chicken Stock
30 g Smoked Butter
2 g salt
40 g Olive Oil Potato Puree
8 drained Pickled Potato Punches
Finely grated zest of 1 Meyer lemon
16 g drained Pickled Potato Strings
8 drained Pickled Potato Slices
Gently rewarm the creamed nettles in a small saucepan over low heat. Bring the chicken stock to a simmer in a sauté pan over medium heat. Add the peanut potato confit and smoked butter to the pan and season with the salt. As the butter melts, it will emulsify to form a glaze. Transfer the potatoes to a paper towel to drain any excess glaze. Spoon the olive oil potato puree onto the bottom right of each plate. Using a spoon, make a well in the potato puree and fill the well with olive oil. Spoon the creamed nettles into 2 mounds on each plate.
Drape a pickled potato punch over 1 mound of nettles on each plate and garnish the pickle with the Meyer lemon zest. Arrange the peanut potato confit and goat cheese balls in a circular pattern with the potato puree and nettle mounds.
Garnish one confit potato on each plate with the pickled potato strings, and another on each plate with the a pickled potato slice. Garnish the remaining nettle mounds and peanut potatoes with the nettle chips and chive blossoms. Froth the green garlic goat milk foam with an immersion blender and sauce each plate with the foam to finish.
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