Iron Chef Marc Forgione ‘s White House Garden Challenge

| September 19, 2012

Iron Chef Marc Forgione wowed host Kelly Ripa, Guest Host Bryant Gumble and the First Lady, Michelle Obama who all got to taste the

iron chef marc forgione

White House Garden Challenge

dish he created using vegetables from the White House and transforming them into the “Perfect Bite”

This White House Garden Challenge, using ordinary vegetables as the “Secret Ingredient” was particularly challenging to Chef Marc Forgione, since he recently opened a steak house , American Cut, in Atlantic City.

First Lady Michelle Obama as well as Kelly and Bryant were very impressed by the transformation of these garden vegetables into a gourmet meal through the technique of shaving broccoli into a cous cous like dish and enhancing it with candied rhubarb. This was topped with “The White House Garden Crostini”, consisting of lavender crusted goat cheese, sautéed onions and a balsamic vinegar reduction.

The recipe:

INGREDIENTS:
For The Kale:
Blended Oil (or use 3 parts canola oil to 1 part olive oil)
2 Garlic Cloves (sliced)
1 lb Kale (roughly chopped)
1 t Red Pepper Flakes
Kosher salt

For The Balsamic Reduction:
1 C Balsamic Vinegar
1/4 C Granulated Sugar
2 t Freshly Ground Black Pepper
white house garden
For The Goat Cheese:
1/2 lb Fresh Goat Cheese
1 T Chopped Lavender
1 T Broccoli “Cous Cous” (shaved broccoli tops)
1 T Fresh Oregano (chopped)
1 t Salt
1 t Pepper

For The Candied Rhubarb:
2 T Rhubarb (peeled and sliced)
1 t Sugar
1/4 C Water

To Serve:
Toasted/Grilled Baguette Slices
Carmelized Spring Onions
White House Garden Lolarossa
Red Romaine
Chive Blossoms (chopped)
1/4 C Blanched Fresh Peas

DIRECTIONS:
For The Kale:
In a medium skillet, add the garlic and oil. Turn the heat on to medium-high and cook until the garlic is toasted, about 1 minute. Immediately add the kale, chili flakes, a few pinches of salt, and 1 tablespoon of water. Stir to coat and cook until the greens are wilted and the water has evaporated. Transfer the contents of the pan to a paper towel-lined plate and set aside.

For The Balsamic Reduction:
Combine the vinegar, sugar, and pepper in a non-reactive saucepan. Place over low heat and cook, simmering, until the liquid has reduced and coats the back of a spoon. Strain the liquid through a fine mesh strainer while it is still hot, and allow to cool to room temperature.

For The Goat Cheese:
Roll the goat cheese into small balls, around 1-inch diameter, and set aside. Mix the rest of the ingredients together. Toss the goat cheese balls in the mixture until covered. Let sit in fridge.

For The Candied Rhubarb:
Cook all ingredients together over low heat until water is reduced and rhubarb appears “glazed.”

To Serve:
Arrange the lettuce leaves on the plate, place grilled baguette on top, spread kale over the baguette, dot with goat cheese balls, top with 1 or 2 slices of glazed rhubarb, and sprinkle with some spring garlic and chopped chive blossoms. Mix the reduction with a little olive oil. Spread blanched peas and drizzle reduction around the plate. Season with salt and pepper.