Cooking with Chartreuse, Freep's Restaurant of The Year

- The Detroit Free Press has named Chartreuse as restaurant of the year. Chartreuse is located at 15 E Kirby Street in Detroit. For more information on the restaurant, you can visit www.chartreusekc.com.

Executive Chef Doug Hewitt and Freep restaurant critic Mark Kurlyandchik also joined us on The Nine to tell us more about the restaurant. You can find Chef Doug's potato recipe below.

4-5 potatoes
3/4 cup chicken stock
1 to 2 T butter
1 T thinly sliced jalapeno, seeded
Roasted Red Peppers
Leeks, cut in 1/2 lengthwise and sliced very thin
Diced Ham
Roasted Sweet Potatoes, diced

Potatoes
Cover potatoes with cold water, add salt, and bring up to a simmer.  Cook until tender, let cool, and cut into discs. 
On stove top, heat chicken stock in a skillet.  Add butter, vegetables, ham, and cooked potatoes.  Allow liquid to reduce to a glaze.  Add to plate with Muhummara sauce* and scallion emulsion**.  Finish by removing from heat and adding chopped herbs.

*Muhummara Sauce
Roast & clean 2 bell peppers. Blend with:
1/2 T cayenne
1/2 T cumin
1/2 T togarashi
1/2 T cooked garlic puree
1 c smoked cashews
1/4 c red wine vinegar
1/4 c greek yogurt
salt & pepper to taste
splash sriracha/hot sauce
...until emulsified

**Scallion Emulsion
Blanche 1 to 1-1/2 c scallions.  Shock in ice bath, drain, and cool.  Blend with 2 c olive oil for about 2 minutes.  In a separate bowl, separate 2 or 3 egg yolks, and add 1/2 T white wine vinegar and salt and pepper to taste.  Slowly strain oil into yolks and vinegar until emulsified.
 


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