Ten years ago, Rich Gresh received a three-star review from the Chicago Tribune for his work at the popular Chicago restaurant Green Dolphin Street. He was just 23 at the time.
In 2001 the James Beard Foundation recognized Gresh as a “Rising Star of American Cuisine.” He went on to compete at a high level: in 2004 and 2006 he was a USA finalist in the Bocuse d’Or, one of the world’s most prestigious culinary competitions.
Today Gresh is the executive chef at David Burke’s Primehouse at The James Hotel Chicago, where his kitchen stays busy even in the coldest months.
Lamb chops and bone-in lamb loin with potato gnocchi and artichoke gratin, olives and tomatoes Serves 4
For the lamb:
4 7-ounce bone-in lamb loins
12 lamb loin chops, frenched (about 6 ounces for 3 chops)
Season the lamb loins, then cook over a hot grill to the desired doneness. When the loins are nearly done, add the lamb chops to the grill—chops are thinner and will cook faster.
For the gnocchi and artichoke gratin:
2 pounds Idaho potatoes, peeled and large diced
3 large eggs
2–3 cups all-purpose flour
1 tablespoon olive oil
2 garlic cloves, minced
1 pound Roma tomatoes, peeled and diced
1 cup artichoke hearts, packed in olive oil, high quality
¼ cup kalamata olives, pitted and halved lengthwise
2 tablespoons chopped herbs (parsley, chives)
½ pound fresh goat cheese
4 tablespoons extra virgin olive oil infused with sage and chilies
Salt and pepper, to taste
Unsalted butter, as needed
Place the potatoes in salted cold water and bring to a boil; cook until tender. Drain and cool slightly, then pass the potatoes through a ricer into a bowl. Season with salt and pepper, add the eggs and half the flour, and mix to form a dough. Add more flour if needed. Let the dough rest for 20 minutes.
Take a portion of dough and roll it into a tube about 1/2 inch thick. Cut the tube into 1-inch pieces. Blanch the gnocchi in salted boiling water, then shock in ice water to stop the cooking. Set aside.
Warm the olive oil in a sauté pan over medium-low heat. Add the garlic and cook until translucent, then add the tomatoes and cook until they are soft and concentrated. Season with salt and pepper and finish with a small knob of butter for richness.
Melt a small amount of butter in another sauté pan. Add the artichokes and olives, then add the gnocchi and warm through. Mix in the chopped herbs.
Transfer the gnocchi to an ovenproof dish and top with crumbled goat cheese. Bake in a 350°F oven until the cheese is warmed and slightly softened.
PRESENTATION: Plate the gnocchi, spoon the tomato mixture over it, and slice the lamb loin to place on top. Lean a chop against the gnocchi and finish by drizzling the infused extra virgin olive oil over the dish.
Warm crab parfait with citrus and shellfish fricassee
For the crab parfait:
1 egg yolk
4 ounces firm white fish
2 ounces mayonnaise
2–4 ounces unsalted butter
2–4 ounces heavy cream
2 pounds lump crabmeat
2 tablespoons chopped chives
Zest of 1 lemon
Kosher salt, to taste
Ground black pepper, to taste
¼ cup Panko breadcrumbs
Vegetable oil, as needed
Vegetable spray, as needed
Metal ring molds (1½ inches high by 2 inches wide)
Combine the egg yolk and fish in a blender and pulse briefly. Add the mayonnaise, butter and just enough heavy cream to reach a mayonnaise-like consistency, then blend until smooth. Transfer to a bowl and gently fold in the lump crabmeat, chives and lemon zest. Adjust seasoning with salt and pepper.
Grease the metal ring molds and fill each one with the crab mixture. Chill in the refrigerator for about 30 minutes until firm. Without removing the ring, dredge the exposed exterior of the parfait in Panko breadcrumbs. Sauté in vegetable oil until golden on both sides, then finish in a 350°F oven for roughly 12 minutes or until the center is heated through.
Remove from the oven and carefully run a small knife around the inside edge of the ring to release the parfait onto a plate or shallow bowl. Serve with the citrus and shellfish fricassee below.
For the citrus and shellfish fricassee:
4 oranges, supremed and diced (reserve the juice)
2 shallots, minced
2 cloves garlic, minced
5 tomatoes, peeled, seeded and chopped
1 quart shellfish stock
A pinch of saffron
2 tablespoons chopped chervil
2 tablespoons fennel fronds, chopped
2 tablespoons chopped basil
Tabasco, to taste
Butter, to taste
Sweat the shallots and garlic in a sauté pan. Add about three of the tomatoes and cook until the mixture is nearly dry. Add the shellfish stock, the reserved citrus juice and saffron, and reduce until the liquid has halved. Stir in the diced oranges and remaining tomatoes, then fold in the herbs. Finish with a bit of butter and season with salt, pepper and Tabasco to taste.
PRESENTATION: Place the crab parfait on the plate, top with the fricassee, and garnish with baby greens, thinly sliced radishes and a small spoonful of citron caviar if available.
Wild arugula and shaved fennel salad with goat cheese fondue and truffle-smoked tomatoes
2 shallots, minced
3 tablespoons toasted fennel seed, ground
1 quart heavy cream
12 ounces goat cheese
6 Roma tomatoes, halved lengthwise
Hickory chips, soaked in water for 30 minutes
White truffle oil, to taste
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
½ cup vegetable oil
2 tablespoons finely chopped chives
1 pound wild or baby arugula
Salt and pepper, to taste
Sweat the shallots and ground fennel seed in a small amount of oil. Add the heavy cream and bring to a simmer, reducing the mixture by about one-third. Purée or blend the mixture with the goat cheese until smooth and thickened. Season with salt and pepper and keep warm.
Prepare a smoker with light charcoal and the soaked hickory chips. Place the tomatoes cut side down on a sheet pan and smoke for 20–30 minutes. Transfer to a 250°F oven and roast slowly for about an hour, until the skin separates from the flesh. Remove the skin, halve as needed, and drizzle the tomatoes with a little truffle oil; set aside.
Whisk together the balsamic vinegar, extra virgin olive oil and vegetable oil until fully emulsified. Stir in the chives and season to taste. Toss this dressing with the arugula and shaved fennel, then adjust seasoning with salt and pepper.
PRESENTATION: Spoon a pool of the warm goat cheese fondue onto each plate. Arrange three smoked tomato wedges in the center, then top with the dressed arugula and fennel. Finish with a light drizzle of truffle oil if desired.