Parisian Gnocchi with Lemon and Basil (Gnocchi made with choux paste)
Filet Mignon with Compound Butter
Hazelnut Chocolate Ganache Cake
Shaved Fennel & Arugula Salad
Yield: 2 Servings
Ingredients
For the Vinaigrette:
1 tsp Apple cider vinegar
1 tsp Lemon juice (save the rest of the lemon for the gnocchi!)
1/2 tsp Dijon mustard
1/2 tsp Maple syrup
2 tbsp Extra virgin olive oil
Sea salt and cracked black pepper, to taste
For the Salad:
1/2 Small fennel bulb (approx. 150g), shaved paper-thin
2 generous handfuls Baby arugula (approx. 50g)
1/2 Medium crisp apple (Honeycrisp or Pink Lady work best), julienned
1 tbsp Shelled salted pistachios, roughly chopped
Instructions
The Emulsion: In a small bowl, whisk together the vinegar, lemon juice, Dijon, and maple syrup. Slowly stream in the olive oil while whisking constantly until the dressing is thick and emulsified. Season with salt and pepper.
The Prep: Using a mandoline (or a very sharp chef’s knife), shave the fennel bulb starting from the top down to the root. Place the fennel and julienned apples in a bowl and toss with a teaspoon of the dressing immediately to prevent browning.
The Assembly: Just before serving, add the baby arugula to the bowl. Drizzle with the remaining dressing and toss gently with your hands to ensure every leaf is kissed by the oil.
The Garnish: Plate the salad and top with the chopped pistachios for that final salty crunch.
Chef’s Tips & Fun Facts
Chef’s Secret (The “Ice Bath”): If you want your fennel to have an extra-shattering crispness, shave it into a bowl of ice water for 10 minutes before drying and dressing. It will curl up and become incredibly refreshing.
The “Frond” Trick: Don’t throw away those feathery green tops on the fennel! Chop a tablespoon of the fronds and toss them in with the arugula for an extra hit of herbal anise flavor.
Fun Fact (Anise vs. Licorice): While many people say fennel tastes like “black licorice,” the flavor actually comes from a compound called anethole. It’s chemically similar to the flavor found in star anise and tarragon, but fennel is much sweeter and milder when raw.
The Science of Balance: This salad works because it hits every part of the palate: Bitter (arugula), Sweet (apple/maple), Sour (lemon/vinegar), and Salt (pistachios). It’s the perfect palate cleanser for a rich, buttery pasta dish.
Gnocchi Parisienne
Yield: 2–3 Servings
Ingredients
For the Gnocchi:
7 tbsp Unsalted butter
1 cup Water
1 tbsp Dijon mustard
1/2 tbsp Salt
1/4 tsp Nutmeg
1 ½ cups + 2 tbsp Flour (200g)
Cheese: 50g Mozzarella + 40g Parmesan (grated)
3 Large eggs
For the Sauce:
Yield: 2 servings
1 gnocchi recipe
45 g Unsalted butter (about 3 Tbsp)
1 Tbsp Extra virgin olive oil
1/2 Large lemon (you’ll use both the zest and the juice)
10–12 Fresh basil leaves, torn by hand
30 g Freshly grated Parmesan cheese
1 small Clove of garlic, very thinly sliced
Salt and cracked black pepper to taste
Step-by-Step Instructions
1. The “Panada” (Cooked Dough)
In a medium saucepan over medium heat, combine the water, butter, mustard, nutmeg, and salt. Bring to a rolling boil.
The Action: As soon as it boils, dump in all the flour at once. Stir vigorously with a wooden spoon until the flour is fully absorbed and a dough ball forms.
The “Dry-Down”: Keep stirring over low heat for 2 minutes. You are looking for a thin film to form on the bottom of the pot. This evaporates moisture so the dough can absorb the eggs later.
2. Incorporating Eggs & Cheese
Remove the pot from the heat and let it cool for 2 minutes (so you don’t scramble the eggs).
The Cheese: Stir in the mozzarella and parmesan until melted.
The Eggs: Add the eggs one at a time. After each egg, the dough will look slippery and broken—keep stirring! It will suddenly come back together and look glossy.
The Finish: Transfer the dough to a piping bag. (Snip the tip to about 1-inch wide).
3. The Sauté Method
Instead of a pot of water, heat a large non-stick or well-seasoned cast-iron skillet over medium-high heat.
The Fat: Add 2 tablespoons of neutral oil (like grapeseed) and 1 tablespoon of the butter from your sauce ingredients. The oil raises the smoke point, so the butter doesn’t burn during the searing process.
The Placement: * If using the Log Method: Place the chilled, sliced discs into the pan.
If using the Piping Method: Pipe the dough directly into the hot pan, snipping 1-inch segments with shears.
The Sear: Do not crowd the pan. Let them cook undisturbed for 2–3 minutes until the bottom is golden brown, and they release easily from the surface.
The Flip: Flip them over. They will begin to “puff” significantly as the steam hits the egg proteins. Cook for another 2 minutes.
4. Finishing the Sauce
Once the gnocchi are golden and puffed, lower the heat to medium.
Push the gnocchi to the outer edges of the pan.
Add the remaining butter, sliced garlic, and lemon zest to the center.
As the butter foams and turns slightly brown (beurre noisette), toss the gnocchi back into the center to coat.
Remove from heat, squeeze in the lemon juice, and toss in the torn basil.
The Finish: Top with the cracked black pepper and the 30g of grated Parmesan.
Teaching Tips for the Pan-Sear
The “Maillard” Lesson: by pan-searing instead of boiling, we are creating new flavor compounds through the Maillard reaction that you don’t get with a traditional boil.
Texture Contrast: Highlight the difference between the “crunch” of the crust and the “custard” interior—this is the hallmark of a perfectly executed Parisian gnocchi.
Teaching Tips & Fun Facts
Fun Fact: Unlike Italian gnocchi (made with potatoes), these are French. They are much lighter and airier because they are leavened by the steam trapped in the egg-heavy dough.
The Science of “Puff”: Explain that the flour is cooked twice—once in the pot and once in the pan. This “pre-gelatinizes” the starch, which gives the gnocchi their structure.
Pro-Tip: If the students find it hard to pipe and cut at the same time, have them work in pairs—one person “squeezes” and the other “snips.” It’s a great teamwork exercise!
Beef Tenderloin with Garlic Herb Compound Butter
Ingredients
2 (6-oz) Filet Mignon steaks (1 ½ inch thick)
1 tbsp oil & 2 tbsp butter (for searing)
1 tsp kosher salt & fresh ground pepper
Butter: ¼ cup softened butter, 1 tsp fresh rosemary, ½ tbsp fresh thyme, 1 garlic clove (minced)
Instructions
Temper the Meat: Remove steaks from the fridge 30 minutes before cooking. This is vital for an even cook. Pat dry and season generously with salt and pepper.
Compound Butter: In a small bowl, mash the softened butter, rosemary, thyme, and minced garlic together. Set aside.
The Sear: Heat a cast-iron skillet on high. Add oil and the 2 tbsp butter. Once the butter stops foaming, add the steaks.
Cook: Sear for 2 minutes, then flip. Continue cooking for 7–8 minutes (total) for medium-rare, or until your thermometer hits your target temp (130-135°F for MR).
The Finish: Remove the skillet from heat. Top each steak with a dollop of the herb butter and let them rest for 5 minutes before serving.
Chef Tip: Don’t move the steak once it hits the pan! Letting it sit undisturbed creates the “Maillard Reaction”—that delicious brown crust that seals in flavor. Fun Fact: Filet Mignon is a French term meaning “dainty fillet.” It is the most tender cut of beef because it comes from a muscle that does very little work.
Hazelnut Brown Butter Cake
Yield: 12–16 servings | Prep time: 30 mins | Bake time: 40–50 min
Ingredients
Hazelnuts: 5 oz (approx. 1 heaping cup), blanched/skinned
Butter: 1/2 lb (2 sticks) unsalted, plus 1 tbsp melted for greasing
Vanilla: 1/2 vanilla bean, split and scraped
Dry Base: 1 1/3 cups powdered sugar (plus extra for dusting) & 1/3 cup all-purpose flour
Eggs: 5 extra-large egg whites (or 6 large egg whites)
Sugar: 3 tbsp granulated sugar
Instructions
1. Prep the Pan and Nuts
Preheat: Set oven to 350°F.
Toast: Spread hazelnuts on a baking sheet. Toast for 12–15 minutes until golden and fragrant. Let them cool completely.
Prep Pan: Brush a 10-inch round cake pan with melted butter. Line the bottom with a parchment paper circle and brush the paper with butter as well.
2. Brown the Butter (Beurre Noisette)
In a medium saucepan, combine the 2 sticks of butter, vanilla seeds, and the empty vanilla pod.
Cook over medium heat, stirring and scraping the bottom frequently. The butter will foam, then clear, then the milk solids will begin to turn golden brown.
Once it smells toasted and nutty (6–8 mins), remove from heat. Discard the pod and let the butter cool to room temperature.
3. Grind the Dry Ingredients
Pulse the cooled hazelnuts and powdered sugar in a food processor until finely ground (aim for a sand-like texture; don’t go so far that it becomes nut butter).
Add the flour and pulse just to combine. Transfer to a large mixing bowl.
4. Whip the Whites
In a stand mixer with a whisk attachment, beat the egg whites and granulated sugar on high speed for 4–5 minutes.
Goal: Stiff peaks. When you lift the whisk, the peak should stand straight up without drooping.
5. The “Fold” Method
Gently fold the dry nut mixture and the cooled brown butter into the egg whites in three alternating additions (Dry → Butter → Dry → Butter…).
Note: Use a rubber spatula and a light touch to keep the air in the whites. Ensure you scrape all the browned bits from the butter pan into the batter!
6. Bake and Cool
Pour batter into the pan. Bake for 40 to 50 minutes. (Check at 350°F after 35 minutes; it’s done when a skewer comes out clean).
Cool in the pan for 30 minutes. Run a knife around the edge, invert onto a plate, peel off the parchment, and flip it upright onto a serving platter.
Draping Chocolate Ganache
4 oz semisweet chocolate (chopped)
1/4 cup heavy cream
1/2 tsp instant coffee granules
Method: Place all ingredients in a heat-proof bowl over a pot of simmering water (double boiler). Stir occasionally until smooth and glossy. Drizzle immediately over the cooled cake.
Pro Tip: As the original notes suggested, this cake is actually tastier the next day after the flavors have “cured” in the fridge. Just bring it to room temperature for 30 minutes before serving for the best texture.
