Dressing for Steak Tartare: 06.25.2010

In Robot Coupe:

4 c diced red onion
1 cup chopped parsley leaves
3 cloves garlic
zest of 2 lemons

- process until minced scraping down the sides of the bowl often; set aside

In blender:

1 1/2 cups mushroom juice
1/2 cup salty butter
1/2 cup ketchup
2 tsp worcestershire sauce
1/4 tsp Tabasco
1 Tbsp English dry mustard

- process until smooth, remove and add minced ingredients from robot coupe.

Spinach Tortelloni Filling for Halibut: 05.14.10

6 cups blanched spinach
2 cups caramelized onions
3/4 cup olive oil
1/2 cup mascarpone
1 Tbsp salt

- combine all in food processor (in batches)

Orange Dressing for Cheeks: 05.14.10

1/2 cup fresh orange juice
1/4 cup cider vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp salt
1 cup olive oil

whisk the first five ingredients to combine; whisk in oil

Arugula Chimichurri for Beef Cheeks: 05.14.10

2 cups olive oil
4 Tbsp lemon juice
2 Tbsp cider vinegar
8 cups tightly packed baby arugula
3 cloves garlic
1 Tbsp salt
1/2 tsp togarashi

- thoroughly blend all ingredients

Gordita Dough for Soft Shells: 05.14.10

16 cups maseca
1 1/2 cups salty butter, room temperature
2 Tbsp salt
1 Tbsp pimenton
8 cups hot water

- crumb butter and maseca with salt and pimenton
- work in water until smooth
- form small balls of dough and press with a fork of textured meat pounder to desired thickness
- deep-fry until done

Horseradish Cream for Salmon Salad: 05.14.10

4 cups sourcream
1 1/4 cup water
5 Tbsp lemon juice
1 tsp worcestershire sauce
3/4 cup horseradish
1/2 cup minced dill
5 tsp salt
1/2 tsp white pepper

- combine all thoroughly

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