A trio of chefs from sister restaurants in Lakeside, Beargrass Bistro and Farmhouse, each provided a recipe to fill the belly and warm the soul during autumn.
Photography by Hunter D’Antuono
Heirloom Tomato Galette Serves 8 | By Cece Andersson, executive chef at Beargrass Bistro.
1 cup flour plus extra for work space
1/2 tsp. sea salt
1 tsp. baking powder
1 stick (1/4 pound) unsalted butter
1/2 cup creme fraiche
1 pint tomatoes (large and cherry tomatoes)
1/3 pound Manchego cheese
Chopped Kalamata olives and fresh basil
Micro greens and radish (optional)
Combine the flour, sugar, baking powder and butter pieces in a food processor or by hand. Make sure not to over mix. Mix in the creme fraiche, but do not over mix. Wrap the dough with plastic wrap and place it in the fridge for two hours.
To make the filling, sprinkle sliced tomatoes with sea salt. Lay the tomatoes on a paper towel to drain.
Heat the oven to 425 degrees. Dust the work table with flour and roll out the dough into a 12-inch round about 1/8 inch thick. Scatter the cheese, arrange the sliced heirloom tomatoes nicely, and then scatter more cheese and chopped Kalamata olives on top. Fold the edges toward the center, making plates and leaving the center of the tart open.
Bake until golden brown, 30-40 minutes. Let it cool on a rack. Lightly dress micro green salad with your choice of oil and vinegar. Garnish with fresh chopped basil and olive oil drizzle.
Ricotta Ravioli in Sage and Brown Butter Serves 3-4 | By Keefe Carvelli, the sous chef at Beargrass Bistro
½ cup ricotta cheese
2 tsp. sour cream
Season to taste with salt, nutmeg
Brown butter ingredients:
100 grams butter (roughly one stick)
Handful of hazelnut
Note: For the dough, use fresh pasta sheets or a ravioli pasta dough recipe.
Crumble the ricotta and mash it with a fork. In a separate bowl, crack open an egg, whisk well and then add about half of it to the ricotta. Add a teaspoon or two of sour cream and season to taste with salt and grated nutmeg. Combine well and put in the fridge.
Wash and thoroughly dry sage leaves. Roughly chop hazelnuts. Grate aged cheese or Parmesan.
If using a pasta dough recipe, divide pasta dough into 2-ounce balls and roll out thinly. With the help of a large round cookie cutter or a glass, cut circles out of the pasta dough until you’ve used up all of the dough.
Place a small lump of the filling in the middle of a dough circle. Moisten the edge of the ravioli by sticking your finger in a glass of water and then rubbing it all around the edge of the ravioli. Then take another dough circle and place on top of the circle with the filling. Press the ravioli edge well with your fingers and then with a fork to form the pattern. Continue assembling raviolis until you’ve used up all of the dough.
Place a large pan on the stove and add butter. Cook on medium until it browns. Then add the sage leaves and fry them until they change color and stiffen, about a minute or two. Turn them over and fry on the other side for a few more seconds. Remove the sage from the pan and place on a plate lined with paper towels.
Place a large pot of water on the stove and bring to a boil. Season with salt, then add the ravioli, reduce heat and cook on low for about 4 minutes, until the raviolis increase in size and are cooked al dente. Toss with butter and place on a plate. Add crispy sage leaves on top, and sprinkle with chopped hazelnuts and some grated cheese. Serve hot.
Sizzling Steak Tips and Eggs Serves 1 | By Nic Long, the chef at Farmhouse
8 oz. beef tenderloin
1 cup unsalted butter
3 garlic cloves
2 sprigs rosemary
2 sprigs thyme
2 brown cage-free eggs
Cube the beef tenderloin and season lightly with salt and pepper. Melt the butter in a saucepan and steep the shallots, garlic, rosemary and thyme while melting. In a hot cast-iron pan, sear the tenderloin to desired temperature. Remove from heat and add steeped butter. Cook eggs separately, any style, and add over the top. Enjoy.