Crabmeat Mousseline for Sole: 9.25.09

2 lbs scallops
4 eggs
2 1/2 oz chervil
1 Tbsp plus 1 tsp salt
2 cups cream
2 lbs crabmeat
fresh ground white pepper to taste

- in food processor puree scallops, eggs, chervil & salt
- with machine running drizzle in cream until fully incorporated
- remove to a mixing bowl and fold in crabmeat
- cook a small amount and taste; season with white pepper
- set aside to chill at least one hour

Lobster Butter for Hollandaise: 9.25.09

15 ea lobster bodies, carapaces removed and discarded, bodies chopped
4 oz oil
8 oz tawny port
6 oz cognac
1 Tbsp tomato paste
1 tsp salt
2 pods star anise
8 lbs plugra

- in a heavy saucepan lightly brown the lobster bodies in the oil over medium high heat
- turn off heat and add port, cognac and tomato paste; deglaze and stir thoroughly
- add remaining ingredients; turn heat to low and allow to steep 2 hours; strain

Golden Raisins for Sole: 9.25.09

1 qt golden raisins
1 1/2 cups turbinado sugar
1/2 cup dry mustard
1 tsp turmeric
2 qts water
1 cup amontillado sherry

- combine all ingredients in a heavy saucepan
- bring to a boil and simmer ten minutes, whisking to dissolve dry ingredients
- chill overnight

Milled Fresh Tomatoes for Crabcake: 9.25.09

Pio Angelini's tomatoes as needed, peeled, seeded & chopped
salt as needed
sugar as needed
olive oil as needed
xanthan gum as needed

- 1 day in advance, season tomatoes liberally with salt and conservatively with sugar, tossing to coat; set aside 4 hours
- per 1 qt chopped tomatoes, toss with 3/4 cup olive oil; set aside overnight
- thoroughly pass through food mill and remove to double boiler
- heat to 115 degrees and gently whisk in 1/4 tsp xanthan gum per 1 qt puree
- remove from heat and chill

Salsa Verde for Celery Salad: Crabcake 9.25.09

2 cups firmly packed parsley leaves, minced
3/4 cup packed mix of chervil, tarragon & chives, minced
4 Tbsp rinsed capers, minced
1/4 cup minced shallot
2 Tbsp microplaned lemon zest
4 anchovies, rinsed and minced
1 Tbsp dijon mustard
salt and pepper
2 cups olive oil
2 tbsp red vine winegar

- thoroughly combine all ingredients

Candied Ginger Dressing for Mung Bean Noodles

2 qts water

1 lb candied ginger

4 Tbsp white miso

1 Tbsp candied lemon zest

1 pod star anise

1 Tbsp mustard oil

1/2 tsp xanthan gum

- bring first five ingredients to a simmer and reduce by half

- whisk in mustard oil, then xanthan gum; reduce to sauce consistency; strain and reserve ginger

(makes about 3 1/2 cups)