Cooking with New England Living: Greenwich, CT

Executive Chef Frederic Kieffer, of l’escale and Artisan, has shared the recipes for the incredible dinner he prepared for our Greenwich, CT episode. 

Recipes are for 8 guests

For smoked salmon hors d’oeuvres:

16 blinis or mini pancakes or toast points

¼ lb of sliced smoked salmon

For horseradish cream:

4 TBSP crème fraiche

4 tsp pickled horseradish drained

2 tsp fresh lemon juice

2 pinch salt

Caviar optional

Dill sprigs

Combine the crème fraiche, horseradish, lemon juice and salt. Mix well. Cut the smoked salmon slices into small triangles and twist them. Place ½ tsp of horseradish cream on the blinis. Arrange the smoked salmon twist over then garnish with caviar and dill sprigs.

For Maryland crab meat stuffed local sole:

Wilted spinach, Limoncello sauce

8 Filets of local sole or flounder

1lb of Maryland or Maine crab meat

1 egg

6 oz of soft butter

2 oz breadcrumbs

2 TBSP chopped parsley

For the sauce:

1/2 bottle of Limoncello

3 diced shallot

2 TBSP crème fraiche

½ stick butter


To plate dish

Fresh spinach

Extra virgin olive oil


For stuffing:

Soften the butter, mix in the breadcrumbs, egg, and chopped parsley then delicately fold in the crab meat. Season the sole filet, spread the crab stuffing evenly over the filet then roll them into a pinwheel.

For the Limoncello sauce

Combine the Limoncello with the diced shallot, reduce it by 75%. Add the crème fraiche, bring to a boil, then whisk in the butter. Season with salt.

To prepare:

Sauté the sole roulade with olive oil on both sides then bake them at 400 degrees for about 12 minutes; sauté the spinach.

To plate:

Place the spinach in the center of the plate and set one roulade atop the spinach; drizzle the sauce over and around.

For spring ricotta gnocchi:

Oregon morel, fiddlehead ferns, English peas

For gnocchi:

20 oz ricotta cheese

4 oz AP flour

1 egg yolk

1 TBSP extra virgin olive oil

2 TBSP grated parmesan

Extra flour to roll the gnocchi

In a mixing bowl combine all the ingredients. Knead the dough so it does not stick to the edge of the bowl, add extra flour if needed. Roll out and cut the gnocchi. Boil the gnocchi in salted water for about 3 minutes, drain and then drizzle a little olive oil over them.

Blanch the fiddlehead and English peas for 1 minute

For morel sauce:

1 lb fresh morel mushrooms (or mixed mushrooms)

2 diced shallot or ¼ diced red onion

2 cups heavy cream

Salt and pepper

Wash the morels 3 times. Sauté the morels with a little butter and diced shallot. Add the heavy cream, reduce by half, season with salt and pepper.

To plate:

Quickly reheat the fiddlehead, English pea and gnocchi in a pan with olive oil

Place the morel sauce in the bottom of the plate first; arrange the gnocchi and vegetables over; garnish with freshly grated parmesan

For grilled lamb chops:

Cumin-coriander roasted spring carrot

Goat milk yogurt sauce

16 lamb chops preferably domestic if not Australian

24 medium bunch carrots

½ tsp ground coriander

½ tsp ground cumin

¼ stick of butter

½ TBSP of local honey

1 TBSP olive oil

1 sprig fresh rosemary

3 cloves garlic

2 cups goat milk yogurt

1 TBSP sherry vinegar or red wine vinegar

1 clove garlic, grated

2 TBSP olive oil

2 TBSP chopped fresh mint

For carrots:

Peel the carrots leaving a ½ inch of green tops. Toss the carrots with all of the ingredients, season with salt and pepper. Bake at 350 for about 10 minutes.

For yogurt sauce:

Whisk in the grated garlic, sherry vinegar, olive oil and chopped mint into the yogurt. Season well with salt and pepper.

To plate:

Season the lamb chops with salt and pepper and grill to medium rare. Serve with the roasted baby carrots and minted yogurt sauce on the side.

For Roquefort dish:

8 oz Roquefort cheese at room temperature

4 oz country salted country butter at room temperature,

Squash blossom honey or any good local honey

Dark rye bread or sourdough bread

To serve:

Toast the sliced bread

Spread the toast with butter

Place a nice piece of Roquefort atop

Drizzle a little bit of honey over the cheese

Serve immediately and poor a fortified wine with it such as Muscat, Sauternes or iced wine.

For the imported stracciatella & fresh berries:

Aged balsamic, extra virgin olive oil

4 pieces of 4oz imported buffalo stracciatella

1 pint fresh raspberries

1 pint fresh blueberries

1 pint fresh blueberries

½ pint fresh strawberries

Aged balsamic vinegar

A very good extra virgin olive oil (from Provence)

Mint leaves

To plate:

Cut the stracciatella in 2 pieces. Place one half in the center of the plate. Wash and cut the strawberries in one inch triangles. Arrange the berries around the stracciatella. Drizzle the olive oil first then drizzle the aged balsamic. Decorate the plate with small mint leave.

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