The
Madison Hotel
The
Federalist Restaurant
15th and M st. NW
Washington, D.C.
(202)-862-1600
Executive Chef
Stefan Jarausch
Caramelized Jumbo
Scallops, Slow Roasted
Tomatoes, Parsley
Coulis and Balsamic Syrup
The Parsley Coulis
Ingredients:
1) 2 oz. Leeks (white only) - sliced fine
2) 1 Garlic Clove - peeled and minced
3) 1 oz. Butter
4) 3 oz. Dry White Wine
5) 1 tbs. White Wine Vinegar
6) 2 oz. Clam Juice (or Chicken or Fish Stock)
7) 6 oz. Heavy Cream
8) 1 bunch flat Leaf Parsley- blanched and chopped
9) Salt and Pepper to taste
Preparation:
1) Sweat leaks and garlic until translucent.
2) Add the white wine and vinegar...then reduce until
almost dry.
3) Add the clam juice or stock and reduce by half.
4) Add the heavy cream and bring to a boil. Then
reduce to about 5 oz.
5) Transfer to a high speed blender and add parsley.
6) Process unitl the sauce becomes bright green.
7) Season to taste.
8) Strain through a fine Chinois and hold until serving.
The Slow Roasted Tomatoes
Ingredients:
1) 1 Large Ripe Tomato - cored and cut in 8 wedges.
2) 1 large Yellow Tomato - cored and cut in 8 wedges.
3) 1 oz. Extra Virgin Olive Oil
4) Salt and freshly ground Pepper
5) Cayenne Pepper
6) Finely chopped Garlic (optional)
Preparation:
1) Toss the tomatoes with the spices and oil...making
sure that alll surfaces are coated.
2) If desired, use a small amount of fine chopped Garlic.
3) Transfer to a baking sheet lined with parchment paper.
4) Cook at 250 degrees for about 2 hours. The
tomatoes are done when they appear
shrivelled and start to brown
on the edges.
The Balsamic Syrup
Ingredients:
1) 16 oz. Balsamic Vinegar
Preparation:
1) Using a non-reactive sauce pan, bring the vinegar
to a boil.
2) Adjust the heat to a simmer and reduce the liquid
to a syrup. You should end up with
about 2 oz.
3) Be careful in the last stages, because the sugar
in the vinegar tends to burn easily.
The Caramelized Scallops
Ingredients:
1) 12 Jumbo Sea Scallops (U-10) - dry.
2) 2 oz. Butter
3) Salt and Pepper
Preparation:
1) Saute the scallops in butter on medium heat in a
heavy bottom saute pan.
2) Let a crust form on the scallops before turning them.
3) Season after searing.
4) Cook to desired doneness and let scallops rest for
1 minute.
The Final Assembly
1) Place the parsley coulis in the center of a plate.
2) Arrange at least 3 of the scallops just outside the
coulis.
3) Place a couple of the tomatoes on top of the coulis.
4) Drizzle the balsamic syrup around the outside of
the plate.
New York Cheesecake
with Ginger
Infused Rhubarb and
Strawberry Coulis
The Cheesecake
Ingredients:
1) 1 cup Graham Cracker Crumbs
2) 3 tbs. Sugar
3) 2 oz. Melted Butter
4) 40 oz. Cream Cheese - softened
5) An additional 1 cup Sugar
6) 3 tbs. Flour
7) 1 tbs. Vanilla Extract
8) 3 Eggs
9) 1 cup Sour Cream
Preparation:
1) Mix the crumbs, the 3 tablespoons of sugar and the
butter. Press onto a bottom of a 9"
spring form pan and bake at
350 degrees for 5 minutes.
2) Mix the cream cheese, the 1 cup of sugar, the flour
and the vanilla with a mixer on medium.
Speed until well blended.
3) Add the eggs one at a time...mixing on low speed
after each addition until blended.
4) Fold in the sour cream.
5) Pour the mixture over the crust and bake for 10 minutes.
Then lower the temperature to
250 degrees and bake for about
1 hour and 5 minutes or until the center is almost set.
6) Run a small knife around the rim of the pan to loosen
the cake. Cool before removing the
rim of the pan.
7) Refrigerate 4 hours or overnight.
The Ginger Infused Rhubarb
Ingredients:
1) 2 Rhubarbs - peeled and cut into 2" sections
2) 2 oz. fresh Ginger - peeled and diced fine
3) 1 Lemon - juiced and zest removed
4) 8 oz. Sugar
5) 8 oz. Water
Preparation:
1) Mix the water, the juice of 1 lemon and the sugar
in a 4 quart sauce pan. Then bring to a
boil. The sugar will
dissolve.
2) Add the rhubarb, ginger and lemon zest to the syrup
and bring back to a boil.
3) Immediately transfer to a wide and shallow overproof
pan.
4) Cover lightly with plastic wrap and finish the cooking
process in a pre-heated oven at
250 degrees. Carefully
check after 10 minutes. If rhubarb feels soft...it is done.
5) Let cool in the pan. Flavors will infuse more
with time.
The Strawberry Coulis
Ingredients:
1) 6 fresh rip Strawberries
2) 1 Lemon - juiced and zest removed
3) 3 oz. Sugar
4) 3 oz. Water (or fruit juice if preferred)
Preparation:
1) Clean strawberries. Then cut into pieces and
set aside.
2) Combine the water, half of the lemon zest and the
sugar. Bring to a boil.
3) Cool down for 1 hour.
4) Transfer berries and the syrup to a high speed blended
and process until smooth.
5) Strain through a fine mesh strainer.
The Final Assembly
1) The the cheesecake in the middle
of a plate.
2) Place the rhubarb on top.
3) Drizzle the strawberry coulis
around the plate and on top.
Good Eating!!!