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Michel Nischan, Owner/Founder, Dressing Room: A Homegrown Restaurant (Westport, CT)

Submitted by adminpha on Wed, 11/30/2011 - 10:28am
in
Yield: 
12 Servings
Ingredients: 
  • 1/2 lb baby carrot (approx 42 ea)
  • 1/2 lb celeriac
  • 1/2 lb sweet potato
  • 1/2 lb parsnips
  • 1/2 lb sunchokes
  • 2 ea apples
  • 1/2 lb frisee
  • 1/4 c almond
  • 1/4 c sea island peas
  • 3 oz goat cheese
  • 3 tbs parsley
  • 1/3 c white wine vinegar
  • 3 oz lemon juice
  • 1 tbs mustard
  • 2 c canola oil
Instructions: 
  • In a medium-sized saucepan, bring the vinegar to a simmer over medium heat. Add the chopped vegetables, remove the pan from the heat and set aside to cool. 
  • When the vinegar is cool, add the red peppers. Cover and refrigerate until cold.
  • Strain the chilled vegetables through a sieve. Reserve the vinegar and the vegetables separately.
  • In a large bowl, mix together the apple, frisee, herbs and goat cheese. Add the reserved vinegar, mustard, lemon juice and the grapeseed oil and toss well. Season to taste with salt and pepper. Add the goat cheese and almonds to the bowl and toss to mix.
  • Divide the salad among 12 small bowls or plates.
Submitted by adminpha on Mon, 11/28/2011 - 5:06pm
in
Yield: 
12 Servings
Ingredients: 
  • 60ea brussels sprouts
  • 1/4 cup grapeseed oil
  • 1/4 cup dried cranberries
  • 1 teaspoon salt
Instructions: 
  1. Slice Brussels sprouts in half. In a warm saute pan, let the grapeseed oil heat up, and add the brussels, cut side down.
  2. Let the brussels cook, slowly until they are caramelized on the bottom, about 20min. Flip over, add cranberries and season with salt and let them sit for an additional 10 min
  3. Brussels should be crispy and caramelized in color when finished
Submitted by adminpha on Mon, 11/28/2011 - 5:04pm
in
Yield: 
4 Servings
Ingredients: 
  • 2 tbs olive oil
  • 1 yellow onion
  • 1 cup heirloom (adzuki) beans
  • ½ cup spelt
  • 2 cup vegetable stock
  • 1 cup kale
  • 1 cup apple
  • 4 oz ricotta
  • 3 tbs chopped parsley
  • ½  tbs salt
  • ¼  tsp pepper
  • ¾ cup chestnuts
Instructions: 

1. In a large, deep sauté pan, heat half the olive oil over medium-high heat and when hot, cook the onions for 4 to 5 minutes or until softened but not browned. Add the spelt and sauté for 2 to 3 minutes.

2. Pour the stock into the sauté pan and stir the spelt, beans and onions frequently for the next 40 to 45 minutes, at which time the spelt should be tender and the stock evaporated. Add more stock if needed during cooking to keep the spelt moist.

3. In another large sauté pan, heat the remaining olive oil and when hot, sauté the kale, apples and chestnuts and saute for 10 to 12 minutes or until the vegetables brown. Add the cooked the tomatoes and cook for about 1 minute to warm through. Add the spelt and the cooked beans and toss to mix. Add the butter and stir until melted and the beans are hot. Season to taste with salt and pepper. 

4. In a mixing bowl, whisk the ricotta with salt and pepper until smooth, then gently fold the ricotta mix and parsley into the risotto

5. Spoon the risotto onto the a plate or into a bowl and top with more herbs

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