Judson Grill

Bill Telepan, Executive Chef, Judson Grill

Menu:
Chestnut Soup with Cremini Mushrooms
Bacon-Wrapped Turkey Breast with Herb Biscuits and Root Vegetables
Pear Financier

Chestnut Soup with Cremini Mushrooms

Ingredients:
1 lb fresh chestnuts, scored
1/2 cup chopped onion
1 medium leek, washed and chopped small
1 stalk celery, washed and chopped small
1 clove garlic, peeled and sliced
2 tbsp vegetable oil
1 qt chicken or vegetable stock
2 oz extra virgin olive oil
8 oz cremini mushrooms
1 tbsp chives, chopped
1 tbsp parsley, chopped

Method:

1. Preheat oven to 450 degrees.
   
2. Place chestnuts in a medium roasting pan with 4 tbsp of water. Cover with foil. Place in oven and cook for 10 minutes. Remove foil and bake until water evaporates and chestnuts are roasted or light brown, about 10-15 minutes.
   
3. Transfer chestnuts from pan to a plate to let cool. Peel chestnuts once cool to the touch. Set aside.
   
4. Place vegetables, garlic and oil in a 4-quart pot and place on high to medium heat. Add a pinch of salt, cover and cook until tender, stirring occasionally, for about 10 minutes.
   
5. Add chestnuts and stock. Bring to a simmer and cook for 15 minutes. Puree in blender. Return mixture to pot, season and keep warm.
   
6. Heat a large saute pan over high heat, add oil and just before it smokes, add mushrooms. Stir when mushrooms start to brown. Season with salt and pepper. Cook an additional 3 minutes. Toss with herbs.
   
7. Ladle soup into warm bowl. Top with mushrooms.

Ingredients:
8 oz sliced bacon
1 3-pound turkey breast, boneless and skinless
2 oz vegetable oil

Method:

1. Preheat oven to 450 degrees.
   
2. Lay bacon out on parchment paper or baking sheet, with the slices just touching each other, not overlapping. Place the turkey on the bacon and roll to cover turkey.
   
3. In a large sauté pan, heat oil on high heat to just below smoking point. Add turkey breast. When bacon begins to brown, place in oven for 4 minutes. Then flip breast and continue to cook for 4 minutes.
   
4. Place breast on side, place back in oven and cook for 5 minutes. Flip breast onto remaining, uncooked side. Return to oven and cook until all the bacon is brown and inside is cooked. Let rest for at least 15 minutes.

Ingredients:
1 lb flour
1 tbsp baking powder
1 1/2 tsp sugar
1 1/2 tsp salt
8 oz butter, cold and cubed
12 oz buttermilk
1 tbsp chives, chopped
1 tbsp parsley, chopped

Method:

1. Preheat oven to 425 degrees.
   
2. Mix flour, baking powder, sugar and salt together.
   
3. Place in food processor with the butter and process until it forms coarse crumbs.
   
4. Place in bowl, add buttermilk, and combine well. Let rest one hour.
   
5. Heavily flour clean surface and roll out dough to 1/2 inch.
   
6. Flour a 3-inch cutter and cut out biscuits, placing them one inch apart on a baking sheet.
   
7. Gather up remaining dough, roll out and cut.
   
8. Place in oven and bake for 12 to 15 minutes until golden brown.

Ingredients:
1 celery root, peeled and cut to a 1/4-inch dice
1 carrot, peeled an cut to a 1/4-inch dice
1 yellow turnip, peeled and cut to a 1/4-inch dice
6 tbsp butter

Method:

1. In a large sauté pan, over medium heat, add butter and melt.
   
2. Lightly salt the vegetables and cook slowly for 7 minutes.
   
3. Add enough water to just cover vegetables and cook until vegetables are tender and glazed.

1. Cut top off biscuit and place bottom in the center of plate.
   
2. Spoon vegetables on to biscuit, and top with other half of biscuit.
   
3. Slice turkey breast into 12 slices, and serve three per plate, fanned out over the biscuit and vegetables.

Method for the poaching liquid:

1. Place all ingredients, except pears, in a pot and bring to a boil.
   
2. Add pears to the pot, and bring to just under a boil.
   
3. Take off heat.
   
4. Let pears cool in liquid.

7 oz confectioners sugar
5 egg whites
3 tbsp cake flour
3 tbsp almond flour or finely ground almonds
4 oz whole butter

Method:

1. In a bowl, whisk together the sugar and egg whites.
   
2. Place over a double boiler and continue to whisk until sugar dissolves.
   
3. Add both flours to the bowl and whisk in until smooth.
   
4. Place the butter in the pan over high heat. Whisk butter as it browns. Slowly add the browned butter to the batter, careful of eruptions. When settled, whisk together.
   
5. Cut each pear in quarters and core. Spray a 10-inch Teflon pan with vegetable spray. Pour batter into pan, and add pears in one layer.
   
6. Place in 375-degree oven for 10 minutes.
   
7. Turn oven down to 325 degrees and cook for an additional 20-25 minutes.
   
8. Cool to room temperature and serve with ice cream.