Handpicked Chef Series - Portland, Ore.
Recipes developed by Chef Jenn Louis of Lincoln Restaurant
Brioche Panzanella with Cherries, Mint, Basil and Feta
4 c brioche, made into 1-inch cubes
1 ½ c cherries, pitted and cut in half
10 large leaves basil, sliced into ribbons
10 large leaves mint, sliced into ribbons
2 ounces arugula leaves
1/2 c crumbled feta
1c white balsamic vinaigrette or more as needed, recipe below
Salt and pepper
1. Place brioche cubes onto a sheet pan and place in a preheated 325-degree oven. Bake until completely dry and lightly golden. Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
2. In a large bowl, toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak up vinaigrette, 2-3 minutes. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.
White Balsamic Vinaigrette
Makes: 3 cups
1 c white balsamic vinegar
2 c extra virgin olive oil
1 tsp honey
Zest of 1 orange
1 large shallot, sliced thinly
Combine all ingredients in bowl and stir together.
Cherry + Tarragon Limeade
1 ½ ounces tarragon simple syrup
1 ½ ounces lime juice
5 pitted cherries
Fill a pint glass halfway with ice. Add 3 cherries and, using a wooden muddle, crush cherries to break apart and release juices. Add tarragon syrup, lime juice and stir. Fill pint glass to the top with ice and fill to top with soda water. Skewer remaining 2 cherries and place on top as garnish with a sprig of tarragon.
Tarragon Simple Syrup
Makes: 3 ounces
2 ½ ounces sugar
2 ½ ounces water
3 fat branch fresh tarragon
Zest of ½ orange, zested on a microplane
In a small saucepan warm sugar and water, stir to fully dissolve sugar. Do not boil. When small bubbles start to form, add tarragon and orange. Remove from heat and cool. When cool, remove tarragon from syrup. Enjoy!