We found this astounding culinary creation while researching for the new cook book. This recipe is from Monticello and was extremely flexible when it came to the exact vegetables used so we designed our own selection. More of an art piece than a dish, it was used for impressive dinners and important occasions. We found the black & white pen drawings from the era and then created the full color illustration shown above. The history of this kind of decorative idea comes from 18th Century France and the kitchens of legendary Chef Antonin Careme but we can visualize a challenging but fun project.
For the challenge:
Create your own Chartreuse and send results to Jefferson’s Table by July 10th.
For the prize: Herend Porcelain heart box with
French Periwinkle pattern and sculptured rose top.
For the Recipe:
2 1/2 pounds russet potatoes peeled
2 sweet potatoes peeled and diced
1/4 cup whipping cream
Salt & pepper
Dash of cayenne
Pinch of nutmeg
2 T. room temperature butter whipped
1 pound fresh green beans
3 large carrots, scraped
1 cup fresh green peas
1 small red pepper cut into shapes
1 yellow squash cut into leaf shapes
6 jumbo seedless black olives for circles
1/4 cup plus 2 tablespoons butter, melted
1 clove garlic, minced
1 1/2 cups (6 ounces) shredded Gruyere cheese
Wash potatoes thoroughly; bake at 400° for approximately 1 hour. Peel and mash each kind separately, adding whipping cream, salt, pepper, cayenne & nutmeg. Whip each to a smooth consistency and set aside.
Break tips from green beans; remove strings. Wash in cold water and drain. Cut into lengths that are required for the pattern desired. Cut carrots into lengths that are needed for the pattern. Set aside. Cut remaining pieces of beans and carrots into 1/4-inchthick slices to use on the inside of the Chartreuse.
Place vegetables separated in a steaming rack and steam over boiling water until crisp-tender. Keep checking and immediately immerse in ice water to stop cooking. Drain well. Air dry. Season with salt and pepper to taste. Repeat procedure with squash, turnips and any other vegetable of your choice. Combine butter and garlic and set aside.
Grease a 2-quart soufflé dish or charlotte mold, and line bottom with waxed or parchment paper. Start by placing a ring of peas around the border of the dish then arrange a layer of vegetables in a decorative pattern on the bottom. Carefully pour on and pat down 1/4” layer of sweet potato mixture over vegetables. Whip the room temperature butter and use like paste to hold veggies to the side of the dish. Place green beans and carrot (or any other vegetable) around side of mold to create the design wanted. Place in the refrigerator for 20 minutes to firm up the butter. Spoon one-fourth garlic butter over sweet potato mixture. Sprinkle with one-fourth cheese. Add a layer of small cut beans or carrots or use squash or turnips but be sure they are par boiled to a crisp state well drained and air dried. Repeat layers as needed to finish approximately 1/2” from the top. The trick is to be able to fill the baking dish with the layers and not disturb the decoration on the sides.
Bake, uncovered, at 350° for 40 to 45 minutes. Cool for 10 minutes and loosen the sides with a knife. Invert onto serving platter. Serve warm.