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Ingredients

Tarragon oil Edit

• bunch tarragon leaves
• cup extra virgin olive oil
• tsp salt

Yellow Finn potato gnocchi Edit

• 6 large yellow Finn potatoes
• 1 russet potato
• cup unbleached all-purpose flour, or more as needed
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 4 tbsp chopped toasted walnuts for garnish
• 6 tsp tarragon oil for garnish
• 1 tsp drained green peppercorns in brine for garnish

Roasted Beets Edit

• 4 small red beets, peeled and quartered
• 4 small chiogga beets, peeled and quartered
• 2 tsp canola oil
• cup low-sodium vegetable stock
• tsp ground allspice
• tsp ground cloves
• tsp salt

Beet-Merlot reduction Edit

• 1 tsp extra virgin olive oil
• 6 shallots, halved
• 1 beet, peeled and quartered
• 1 fresh thyme sprig
• fresh rosemary sprig
• salt to taste
• 2 tbsp dried porcini mushrooms
• 2 cups mushroom stock
• 2 cups merlot
• cup dried cherries
• 1 tsp balsamic vinegar
• 2 tsp cornstarch, dissolved in 2 tbsp water
• freshly ground black pepper to taste

Description

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