“I have a passion for every aspect of my business. It gives us opportunities to spin dishes that people are used to and turn them into something creative and unique.”—Phil Simonson, owner, chocolatier, and chief mad scientist of Chocolate Lab
Chocolate Lab Green Bean Salad
INGREDIENTS
Green beans
2 slices of bacon
1 shallot
1 lb. fresh green beans
1/4 tsp. salt, to taste
1/4 tsp. pepper, to taste
1/4 tsp. sage and savory seasoning
2 oz. white wine
3 oz. heavy cream
2 Tbsp. butter
Parsnip purée
1 shallot
2 Tbsp. butter
4-5 parsnips
1 c. vegetable stock
Salt and pepper, to taste
1 c. heavy cream
Chocolate whiskey molasses glaze
1 shallot minced
2 tsp. butter
4 oz. Breckenridge whiskey
2 oz. molasses
4 Tbsp. brown sugar
1/4 tsp. cinnamon
Pinch of salt
1/2 oz. high-quality dark chocolate
DIRECTIONS
Green beans
Cut bacon into small pieces and sauté on medium-high heat. Remove bacon and cook shallots in rendered bacon fat until translucent. Add green beans and simmer for 1 minute. Add seasonings and white wine. Cook until wine is almost gone, then add heavy cream and butter. Return bacon to pan and cook on low heat until cream mixture has thickened.
Parsnip purée
Sauté shallots in 1 Tbsp. butter until translucent. Add diced parsnips and vegetable stock. Simmer until parsnips soften. Add salt, pepper, and sage and savory seasoning. Add 1 Tbsp. butter and heavy cream and cook until slightly simmering. Do not boil the cream. Remove from heat and purée in food processor.
Chocolate whiskey molasses glaze
Caramelize shallots in butter until golden brown. Add all ingredients except chocolate and bring to a boil. Reduce to simmer and cook until alcohol is burned off and liquid is a thick sauce consistency. Remove from heat and stir in chocolate until fully incorporated.
To serve
Place parsnip purée in low bowl. Top with green beans. Ladle whiskey glaze over top. Garnish with micro-greens (optional). Serves 4-6 people.
Chocolate Lab
2504 E. Colfax Ave.
