Level 5 Menu Project

In Level 5, a big part of our grade comes from a menu project in which we have to plan a 4 course menu for 8, choose a theme, write up the recipes, photograph the finished dishes, pair at least one course with wine, and write a brief essay on one main ingredient. I chose to do a seasonal menu because that is how I cook at home, but I added honey to each dish in honor of my late grandfather, who was a beekeeper. My uncle carries on the tradition of beekeeping today and I used his honey in each recipe. I'm really happy with each of the dishes, although I think the panna cotta is my favorite and it got rave reviews from the test kitchen team (which included Mike, and some random friends who stopped by).



Arugula Salad with Roasted Beets, Purple Haze Chevre, & Blood Orange Vinaigrette
Serves 8

5 oz. arugula
4 medium beets (about 1 pound)
1 4 oz. disc of Cypress Grove Purple Haze Chevre
2 blood oranges
1 small shallot, ciseler
1 tablespoon honey
4 tablespoon olive oil, plus more for roasting beets
1 tablespoon champagne vinegar
Salt & pepper


1. Preheat oven to 400 degrees. Wash beets well. Wrap individually in foil and place on a sheet pan. Cook for 45 minutes to an hour until a thin-bladed knife pierces each with little resistance. Remove from oven and cool. When cool, peel and cut into quarters, set aside.
2. Peler a vif & supreme 1 blood orange, reserving any extra juice. Zest and juice the other orange. Combine the reserved juice, zest, honey, shallot, and vinegar. Slowly add the olive oil, whisking until emulsified. Adjust the seasoning and add salt and pepper.
3. Divide the chevre into 8 pieces, forming a quenelle of each. Set aside.
4. Wash arugula and toss with the dressing, just to coat. Place a small pile of arugula in the center of each plate. Place on one side two beet sections, a quenelle, and 2 blood orange segments. Serve immediately.



Seared Sea Scallops with Honey Mustard Glaze, Brussels Sprouts, and Pancetta
Serves 8


2 pounds dry sea scallops (about 3 per person), tendons removed
Salt and pepper
¼ cup of honey
¼ cup of Dijon mustard
Butter for the pan
1 ½ pounds Brussels sprouts, trimmed
8 oz. thick cut pancetta, cut into one inch jardinière


1. Bring a large pot of salted water to boil for the Brussels sprouts. Add sprouts and cook on medium-high heat for about 10 minutes, just until tender. Drain and refresh in cold water. Cut in halves or quarters depending on size. Set aside.
2. Heat a sauté pan over medium heat. Add a teaspoon of butter and continue to heat until melted. Add pancetta and cook until fat has rendered and pancetta is just crispy. Turn off heat and leave pan on range.
3. Season the scallops with salt and pepper. Combine the honey and mustard in a small bowl. Brush the scallops lightly with the mixture. Heat a large sauté pan over medium-high heat until hot. Add a tablespoon of butter to the hot pan. When the foaming subsides, as half the scallops to the pan, being careful not to crowd them. Cook until well browned, about 3 minutes. Turn scallops over and cook just until the all but the middle of the scallop is opaque. Transfer to a warm plate and cover. Repeat the process with the remaining scallops.
4. Heat pan with pancetta over medium heat. To the empty scallop pan, add the remaining honey & mustard mixture and cook over low heat for about a minute until heated through. Season with salt and pepper to taste.
5. Add Brussels sprouts to pan with pancetta and cook over medium heat just until hot, about 3 minutes.
6. To serve, place 3 scallops on each plate. Divide the Brussels sprout mixture evenly among the plates, scattering around the scallops. Drizzle with pan juices. Serve immediately.


Honey Balsamic Glazed Pork Tenderloin with Parsnip Puree and Watercress
Serves 8

3 pounds pork tenderloin
2 tablespoons balsamic vinegar
2 tablespoons honey
Salt and pepper
1 ½ pounds parsnips, peeled and cut into chunks
2 tablespoons butter
2 tablespoons cream
White pepper
5 oz. watercress, cleaned and divided in half
Olive oil
Aged balsamic vinegar for drizzling


1. Adjust oven rack close to heat source. Preheat broiler. Season the pork with salt and pepper. Combine the honey and balsamic and coat the pork evenly with the mixture.
2. Bring a small pot of water to a boil and blanch half of the watercress. Refresh in cold water and drain. Blend the watercress and about 3 tablespoons of olive oil together in a blender. Season with salt. Place oil in a squeeze bottle and set aside.
3. Place pork on a sheet pan and broil for about 15 minutes, turning to brown all sides, until the internal temperature is no higher than 145 degrees. Brush the meat with any additional glaze, once or twice while cooking.
4. Meanwhile, place a steamer basket over a pot filled with about 2 inches of salted water. Place the parsnips in the basket, cover and cook over medium heat for about 15 minutes or until they can easily be pierced with a thin-bladed knife. Drain.
5. Toss the remaining watercress with olive oil and salt.
6. Remove the meat from the oven and let rest for about 10 minutes. Puree the parsnips in a food processor along with the cream and butter. Season to taste with salt and white pepper. Slice the pork in ½ inch thick slices on the bias.
7. To serve, divide the parsnip puree evenly and place a small amount in the center of the plate. Place 3 or 4 slices of the pork (depending on size) in a fan on top of the puree. Top with watercress and dot the plate with watercress oil and drizzle with aged balsamic vinegar. Serve immediately.




Orange Blossom Scented Panna Cotta with Honey & Tangerine
Serves 8


1 cup whole milk
2 ¾ teaspoons unflavored gelatin
3 cups heavy cream
1 piece vanilla bean, 2 inches long, cut in half lengthwise, seeds scraped
6 tablespoons sugar
Pinch of salt
1 tablespoon orange blossom water
Honey for drizzling, about 8 tablespoons
2 tangerines, peler a vif and cut in supremes

1. Pour the milk into a medium saucepan; sprinkle the surface evenly with the gelatin and let stand 10 minutes to hydrate the gelatin. Meanwhile, fill a large bowl with ice and water. Add the vanilla seeds and pod, along with the orange blossom water into the cream, set aside. Set eight 4 ounce ramekins on a sheet pan.
2. Heat the milk and gelatin mixture over high heat, stirring constantly, until the gelatin is dissolved and the mixture registers 135 degrees on an instant-read thermometer, about 90 seconds. Off the heat, add the sugar and salt, stir until dissolved, about 1 minute.
3. Stirring constantly, slowly pour the cream with the vanilla into the saucepan of milk, then transfer the mixture to a medium bowl and set the bowl over the ice-water bath. Stir frequently until the mixture thickens to the consistency of eggnog and registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain the mixture into a large measuring cup or pitcher, then divide it evenly among the ramekins. Cover the baking sheet with plastic wrap, making sure that the plastic does not mar the surface of the cream; refrigerate until just set (the mixture should wobble when shaken gently), about 4 hours.
4. To serve, pour 1 cup boiling water into a small, wide-mouthed bowl, dip a ramekin filled with panna cotta into the water, count to three, and lift the ramekin out of the water. With a moistened finger, lightly press the periphery of the panna cotta to loosen the edges. Dip the ramekin back into the hot water for another three count. Invert the ramekin over your palm and loosen the panna cotta by cupping your fingers between the panna cotta and the edge of the ramekin. Gently lower the panna cotta onto a serving plate. Drizzle with honey and top with two tangerine supremes. Serve immediately.