Mushroom Stew for Scallops: 05.14.10

12 cloves garlic, sliced thin
1 cup olive oil
6 lbs hen o' the woods, cleaned and torn into bite-size pieces
8 cups dried morels reconstituted in hot mushroom juice 20 minutes
2 tbsp salt
3/4 tsp white pepper

- saute the garlic in the olive oil until it just begins to brown
- add hen of the woods mushrooms and saute, stirring often 8 minutes
- remove morels from liquid and rouch chop; add to pan
- strain morel liquid and add to pan
- season with salt and white pepper
- to serve, mount with butter to sauce consistency, add minced chervil and chives and fresh favas

Seasoned Cream for Halibut Nutmeg Sauce: 05.14.10

5 oz oil
4 cups sliced shallots
8 garlic cloves, smashed
1/2 bn thyme
2 Tbsp salt
1 bay leaf
1 btl white wine
2 qts chicken stock
6 qts cream

- sweat the shallots, garlic, thyme and salt in the oil until soft
- add wine and bay leaf; reduce dry
- add chicken stock; reduce by half
- add cream; reduce by third; strain

Berkshire Ham Hock & Shrimp Broth for Crabcake: 05.14.10

1 cup canola oil

8 cups thin sliced red onion
8 cups diced celery
8 cups clean button mushrooms
4 qts shrimp peelings
1/2 bunch thyme
2 Tbsp salt
1 bay leaf
1 cup amontillado sherry
12 smoked ham hocks

12 qts water

s/p as necessary

- sweat the vegetables in the canola oil, stirring often, for 15 minutes
- add shrimp, thyme, salt and bay leaf; continue to cook 10 minutes

- add sherry and cook 5 minutes

- add ham hocks and water; simmer 8 hours, skimming as necessary
- adjust seasoning
- when ham hocks cool, pick the meat and reserve for service

A Nice Little Salad Dressing for Greens that go with Goat Cheese 5.14.10

2 shallots, minced
1 Tbsp salt
1/2 tsp black pepper
3 Tbsp maple syrup
1 Tbsp dijon mustard
1 Tbsp mayonnaise
12 ounces sherry vinegar
4 ounces agridulce cabernet vinegar
7 cups walnut oil

- whisk everything but oil to combine thoroughly
- whisk in oil (if you are a pansy you can do this in an electric machine)

Honeyed Soy for Scallops: 04.16.2010

2 1/2 cups soy sauce
1 jar (14.1oz) orange blossom honey
2 Tbsp olive oil
xanthan gum as needed

- whisk together all ingredients, adding x-gum as needed until you reach proper consistency
- strain through chinois

Potato Gratin for Steak au Poivre: 04.16.2010

4 gallons sliced potatoes, 1/4" thickness
salt, pepper and oil as needed
5 lbs grated cheddar or combination of cheddar and gruyere
6 spanish onions, sliced thin
3 cups shaved sopressata
1 bunch rosemary, minced
1 bunch thyme, minced
1/2 lb butter
1/2 cup oil
3 qts heavy cream
salt to taste

- toss potatoes with oil, salt and pepper and divide between roasting pans in a somewhat thin layer
- roast until just cooked; cool, combine and add cheese
- meanwhile sweat onions, sopressata and herbs in the butter and oil until soft; season as you go
- add cream and bring to a boil; remove from heat and allow to cool somewhat
- combine cream mixture with potatoes and cheese and divide between 3 hotel pans lined with parchment
- cover and bake 2 hours; chill overnight

Peruvian Dressing for Potato Salad: 04.16.2010

2 poached eggs
juice of 2 lemons
1 cup loosely packed cilantro leaves
2 Tbsp chopped mint
1 serrano chile, seeded and de-ribbed
1 Tbsp salt
1 1/2 cups grapeseed oil

- blend first six ingredients thoroughly
- then gradually incorporate oil while blender is running