Mother’s Day Three Course Meal

Chef Michael Shields from Bagatelle shared recipes for a special 3 course Mother’s Day dinner. Bringing Bagatelle’s French inspired menu to your home, the recipes include a Spring Jardiniere Salad with Mustard Herb Vinaigrette, a Whole Roasted Chicken, and Sabayon with Fresh Berries.

“Due to numerous stay-at-home orders in place this year, Mothers may find themselves alternatively living with or without their children. On the other spectrum, many Mothers may be entirely isolated from their loved ones. It is with our sincere gratitude for all the mothers, grandmothers, and non-traditional moms that make a huge impact in all our lives, that we hope you enjoy this comforting menu we have put together especially for you with our global champagne sponsor, RARE Champagne. Thank you for bringing me into your home and allowing me to help you in making this dinner with me for you and your loved ones as we are taking time away from the hustle and bustle of everyday normal.” – Chef Michael Shields

Mom is sure to be impressed with the bright and spring-forward recipes from Bagatelle!

FIRST COURSE: SPRING JARDINIERE SALAD WITH MUSTARD HERB VINAIGRETTE

Jardiniere Salad

Ingredients list:

• 1 ea. head Boston bibb lettuce
• 1 bunch of asparagus
• 3 ea. heirloom carrots
• 3 ea. radishes
• 1 ea. white endive

 Directions:

1. Peel and blanch the asparagus in boiling salted water, then chill into an ice bath
2. Cut asparagus in half on a bias
3. Peel and thinly shave the carrots into long “chips”
4. Clean and thinly shave the radishes in the same manner as the carrots
5. Clean and pick off the leaves of the endive
6. Wash, clean, and pick the leaves of the Boston Bibb lettuce

Mustard Herb Vinaigrette

Ingredients list:

• 1/2 bunch parsley (chopped fine)
• 1/2 bunch tarragon (chopped fine)
• 1/2 bunch chives (sliced thinly)
• 3 ea wild ramps or spring onion (bulbs chopped fine)
• 1 ea egg yolk
• 2 Tbsp dijon mustard
• 60 g wine vinegar (champagne)
• 120 g EVOO (good quality)
• TT sea salt
• TT fresh cracked black pepper

Directions:

1. In a large mixing bowl combine the sliced chives, chopped ramps, chopped parsley, chopped tarragon
2. Separate the egg and mix in the egg yolk
3. Season with 1 large pinch of salt
4. 10 turns cracked black pepper
5. Mix in the Dijon mustard
6. Next whisk in the vinegar
7. Slowly drizzle in EVOO until desired consistency
8. Finish season to taste

SECOND COURSE: WHOLE ROASTED CHICKEN AND SPRING VEGETABLES

Ingredients list: 

• 1 ea. whole Organic Farm Chicken (brought to room temperature)
• 1 sprig thyme
• 1 sprig  rosemary
• 1 sprig sage
• 3 ea. heirloom carrots
• 3 Cups baby new potatoes (marble size)
• 1 Pint cremini mushrooms (quartered)
• 4Tbsp EVOO
• 4 Tbsp butter
• TT  sea salt
• TT fresh cracked pepper
• 10 ea. wild ramps bottoms cut and tops reserved for sautéing later
• 1 Pint sugar snap peas (cleaned)

Directions:

1. Peel and cut the carrots into bite-size pieces
2. Clean and cut the potatoes into the same size
3. Clean and cut the mushrooms
4. Slice the ramp bottoms
5. Place all into a mixing bowl and season with EVOO, Salt, Pepper
6. Turn out into a baking dish or roasting pan.
7. Prepare the chicken by seasoning inside and out with salt, pepper, and herbs.
8. Rub the outside with butter.
9. Place seasoned bird over the root vegetables
10. Bake at 400 F for 45 mins to 1 hour, check for doneness (internal temp of 165 F)
11. Pull from oven and let rest 10 minutes
12. Sauté the ramps and peas in a little EVOO
13. Garnish the chicken and vegetables with fresh sautéed vegetables.
14. Bon Appetit

THIRD COURSE: SABAYON WITH FRESH BERRIES

Ingredients list:

• 60g Egg yolks
• 60g Sugar
• 60g Fortified wine (marsala, port, vermouth)
• 60g Raspberries
• 60g Blackberries
• 60g Blueberries

 Directions:

1. In a large glass or metal bowl
2. Add the sugar, yolks, and wine
3. Over simmering water, place the bowl and whisk continuously
4. Vigorously whisking in order to not allow the eggs to scramble
5. Take the bowl off the heat intermittently in order to control the temperature
6. The mixture should turn lighter in color and expand in volume by 3 times
7. The sabayon is finished when the mixture “ribbons” the mixture should hold a shape for three seconds before disappearing.
8. Pour over fresh berries and enjoy