|2 servings||calories per servings 911||protein serving 35 g||carbs per serving 52 g||total fat per serving 62 g|
Known casually as “DP”, Daniel Porubiansky’s allegiance to fresh whole ingredients and personal relationships with farmers made him an easy mentor and inspiration to our very own culinary director, Seth Freedman. We make good use of spare bacon drippings by whisking ‘em with sorghum syrup and sherry vinegar for a simple but bold vinaigrette, which is drizzled over bright frisee lettuces. The dish is polished off with shaved Georgia cheddar, tart apple slices and a generous scatter of meaty bacon crumbles, and then served with a toasted baguette on the side for a truly unforgettable meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||62 g|
|Saturated Fat||24 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||15 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||4 g|
Heat oven to 425° F. Place cheese in refrigerator to chill. Prepare your mise en place: Cut bacon small, even dice. Cut bread into 1/4-inch-thick slices at an angle. Remove and discard frisee root end; cut or tear leaves into 2-inch pieces. Use a vegetable peeler to cut cheddar into shavings.
Place bacon in a small skillet over medium-low heat. Cook, stirring occasionally, until crisp and golden brown. Quickly transfer browned bacon to a paper towel-lined plate or bowl. Drain and reserve fat (you’ll need 2 tablespoons for dressing).
While bacon is cooking, bake crostini: On a baking sheet, arrange bread slices in a single layer, making sure pieces do not touch. Drizzle bread all over with a total 1 tablespoon olive oil, and lightly sprinkle with kosher salt and black pepper. Bake until bread is lightly browned and slightly crispy, 8-10 minutes.
In a mixing bowl whisk together vinegar, sorghum syrup, mustard, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. While whisking, slowly add cooking oil. Slowly whisk in 2 tablespoons reserved bacon fat.
Just before you are ready to serve, quarter, core and thinly slice apple.
In a large mixing bowl, combine frisee and bacon, and toss with dressing. Taste and adjust seasoning as desired.
Arrange dressed frisee on a plate; garnish with apples slices and cheddar. Serve with crostini, and enjoy!
Chef Daniel Porubiansky came to Century House Tavern in the spring of 2013, leaving the executive chef post at what is arguably the most highly regarded restaurant group in Atlanta, but bringing with him a wealth of experience in some of the nation's greatest kitchens to Woodstock. After a career that has spanned four decades, two continents, a fistful of AAA Diamonds and nearly enough Michelin Stars to require three hands to count them, Porubiansky is bringing his cuisine home.Learn More...