I was lucky enough to have the opportunity to cook alongside an amazing chef. Chef Michelle Bernstein is a James Beard Award winning chef with many years of experience in and around this industry. She is a master at what she does and she is one of the most humble and kind chefs that I have ever had the pleasure of working with. A few years back we did an MCC demo with her and that is when I met her for the first time. She was amazingly gracious and warm then as well. I was very excited when I learned that we would have the opportunity to execute a private wine dinner with Chef Michelle for 30 loyalty card holders during our flower show. Not only would we be preparing and executing her dishes, but she will be cooking and plating right alongside us for the whole thing. This was an amazing opportunity and an even better experience.
I love working with other chefs, famous or not. I love seeing how they work and how they are inspired to make the food that they make. Working with Chef Michelle and her Sous Chef Amanda did not disappoint. I got to spend a lot of the day getting to know her and about her restaurants, career and even her family. She is extremely talented and her food was out of this world delicious. Below are the pictures from the dishes we made. I have also included the recipe for her Crispy Vegetable and fresh flower spring rolls with minty Pistou. These were not only delicious, but beautiful. I have also shared the Chocolate Budino with fresh flowers. This is a few bites of heaven.
The other dishes we made without recipes, but they are all pictured and one was just better than the next. It was an experience I will forever cherish and never forget. Thank you Chef Michelle Bernstein!
Crispy Vegetable and Fresh Flower Spring Roll
Ingredients
- 1 package soba noodles cooked according to the package and cooled
- 1 each English cucumber spiralized or julienned
- 2 each carrot spiralized or julienned
- 1 bunch fresh mint leaves picked
- 1 bunch fresh basil leaves picked
- 1 bunch fresh cilantro leaves picked
- 1 pint shiitake mushrooms julienned and sautéed with 1 tbsp olive oil
- 1 tbsp sesame oil
- to taste Kosher salt and freshly cracked black pepper
- 1 tsp sesame seeds
- 1 pint edible pansies
- 1 package small size rice papers-16cm preferred preferred brand-three ladies(available on amazon)
Minty Pistou
- 1 cup water
- 1 clove garlic smashed
- 1 each Thai chili pepper crushed
- 3 tbsp sugar
- 1 each lime juiced
- 2 tbsp fish sauce preferred brand-three crabs
- 1 bunch fresh basil
- 1 bunch fresh cilantro
Instructions
- Make sure you have all of the ingredients ready to go and cooled down. Get a small bowl of warm water to work with for the rice papers. Set yourself up a small assembly line. !
- Soak two rice papers together in the warm water until the starch is melted away and the papers are pliable. Pull the ends off of the pansies and slightly pull apart. Place them on the rice paper slightly scattered around, but away from the edge.
- Next, in the center of the paper, place a small amount of soba noodles. On top of the noodles, place a few pieces of mushrooms, the carrots and cucumbers. Top that with a few pieces of each of the herbs. Roll the Spring rolls up leaving the ends open. So, not like a burrito, but like a taquito.
- Cut the very end off of each side and cut down the center. When you roll them, the flowers will be showing through the wrappers.
- For the Pistou- In a bowl, mix together the garlic, Thai chili, sugar, lime juice and fish sauce. Set aside. In a blender, blend the herbs and water. Let them sit separately while you make your Spring Rolls. Before serving, strain the garlic and chili pepper out and mix together the two components to make the sauce. Serve alongside the Spring rolls. Enjoy!
Print Recipe[lt_recipe name=”Chocolate Budino” summary=”This dessert is the perfect end to any dinner. Served in a shot glass it is the perfect size and the exact right amount of sweetness.” total time=”30M” print=”yes” image=”https://happychefmama.com/wp-content/uploads/2019/04/Chocolate-budino-300×128.jpg” ingredients=”1 1/2 cups bittersweet chocolate disks-at least 70% cacao;1 1/2 cups heavy cream;1 1/2 cups whole milk;9 large eggs;1/3 cup sugar;1 tsp kosher salt; Garnish- sour cream whipped cream, fresh flowers, candied rose petals, olive oil, Maldon Sea Salt, candied hazelnuts;*All optional garnishes, do what you would like;” ]Place the chocolate in a bowl;;Bring the cream and milk to a boil and remove from the heat.;;Whisk yolks and sugar together until the sugar is dissolved.;;Pour the cream mixture into the egg mixture, whisking vigorously not to scramble the eggs.;;Pour yolk mixture into a saucepan and cook over low-medium heat, stirring with a rubber spatula until nappe, 175 degrees.;;Pour custard over the chocolate and allow to sit until the chocolate is melted. Using an immersion blender, blend until emulsified.;;Pour into serving containers, cover with plastic and chill until firm.;;Serve with your preference of garnishes. We served it with sour cream whipped cream, really good olive oil and fresh flowers and Maldon Sea salt. Enjoy![/lt_recipe]
Chocolate Budino
Ingredients
- 1 1/2 cups bittersweet chocolate disks-at least 70% cacao
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 9 large eggs
- 1/3 cup sugar
- 1 tsp Kosher salt
Optional Garnishes- sour cream whipped cream, fresh flowers, candied rose petals, olive oil, Maldon Sea Salt, candied hazelnuts
Instructions
- Place the chocolate in a bowl. Bring the cream and milk to a boil and remove from the heat. Whisk yolks and sugar together until the sugar is dissolved. Pour the cream mixture into the egg mixture, whisking vigorously not to scramble the eggs.
- Pour yolk mixture into a saucepan and cook over low-medium heat, stirring with a rubber spatula until nappe, 175 degrees. Pour custard over the chocolate and allow to sit until the chocolate is melted.
- Using an immersion blender, blend until emulsified. Pour into serving containers, cover with plastic and chill until firm. Serve with your preference of garnishes. We served it with sour cream whipped cream, really good olive oil and fresh flowers and Maldon Sea salt. Enjoy!
