Smoked Maple Mousse

2 quarts cream
4 tsp Liquid Smoke
400 grams Maple Syrup
8 sheets gelatin

This is what we are using in the soup right now. Bring the first three to a simmer, melt in gelain then cool. Once cooled, for service, whip in the kitchen aid until airy.

Need Recipe's for...

Foie Pana Cota, with either a concord or verjus gelle, also maybe cocoa. Clear gelle of some sorts...
Tapioca Crisps, fried maybe with different flavors, the first one will be olives...

Monday

Planning new things, and a new product that lets you make "snow". Just heat it up with whatever infused oil you want to use, today we used chorizo, past 150 and it's ready, crazy texture.

Cheese

This is our cheese cart, there are more than 20 different cheese's from around the world here, all courtesy of Artisinal here in Manhattan. We even have our own cave in the restaurant, the first one that was ever in America, more than a decade old.

Seaweed

The name of some great seaweed that's like salad is Tosaka Nori. We had it a year ago in this super fancy japanese place and have not seen it since Saw it today on a dish at the restaurant, cool stuff.

Link

this is a link to an interesting review, mentions Bouley,
http://ulteriorepicure.wordpress.com/2008/06/25/a-trolley-like-no-other/

Salad

I have always wanted to make a composed salad that looked great but was large enough to satisfy people who are not eating 14 course taisting menus. We use this hydro lettuce that comes in clam shells, make a lemon vinaigrette that dresses mixed greens then place them in the lettuce.

Hamachi

Sea Urchin

I have wanted to do this for a long time, here it is. Sea Urchin Pana Cota. We use some of the roe whole inside the creme of urchin. Served with a reduced shellfish consome that is emulsified with some gelatin and piped around, fresh sea weeds, sea beans, caviar.

Lots of Misen Place...

Gnocchi Recipe

This is an awesome gnocchi recipe.
3lbs pressed Sheep MIlk Cheese
6 egg yolks
7 ounces of flour
30 grams of Parmesan
salt and olive oil

Mix the egg, ricotta and parmesan in the kitchen aid with the bar. Once they are mixed well, quickly fold in flour and olive oil be very careful not to over beat, just mix enough. Rest on hour in the fridge, then roll out and cut. They cook really quickly. This is such a simple recipe, but honestly produces the lightest pasta i have ever worked with. Serve with a Parsley Pistou, artichoke and their juices reduced down, ect ect.

Amuse

Crispy Parsnip strips with procciuto on the ends. Good idea for an amuse that let's guest's pick them up, maybe out of a shot glass, and experience something other than the typical things we receive all the time.

summer dish

Just had this thought of a dish we did last year that I will really want to revisit and refine once the weather starts warming up again. We did a harissa glazed duck breast with pickled cucumber and greek yoghurt. The dish was very refreshing and every part worked really well with each other. Thanks to shaun for the inspiration on this one. We peeled the cucumbers and ran them over the mandoline to make long "pasta" then pickled them in rice wine vinegar, water, salt, sugar, some thai chili. The yoghurt was served room temperature infused with cummin that had been toasted and ground. The duck was roasted and glazed with a mix of harissa and honey.

Tuesday scenes

Alto Shaam

This is where we cook everything, the soft eggs, pork belly, rabbit terrines. This thing is pressurized, has it's own thermometer for internal temps, is self cleaning and is worth about 30000... It runs all night and all day, at night we roast our pork sholders, during the day from 8a.m. until 10p.m., everything else.

Shichimi

This is a chinese 7 spice mix. Works great on potato chips, just make sure to add while they are still hot and use a lot of salt. The mix includes the following: red pepper, orange peel, black sesame, yellow sesame, seaweed, ginger, japanese pepper.
"7 Spiced Potato Chips" very popular, very simple, very spicy.

Ravioli (2 kinds) More ideas.

First is one we did at Luxembourg. Arugula ravioli with brown butter and cardamom. The filling for the ravioli is blanched arugula, that has been dried very well. Mozzarella, Parmesan and Ricotta cheese, lemon zest, nutmeg, salt and pepper. The sauce is made out of brown butter that has been infused with toasted cardamom. Pickup is toasted pine nuts, preserved lemon rind and a quick saute of arugula.
Second is a head cheese ravioli. The idea is to braise the pigs head, pull the meat, ect ect, but reducing the liquid so much so that when we add the picked meat, it will be suspended in the liquid. Chill to near freezing and cut into pieces that will go inside the pasta so that you will end up with a "liquid" center with the braised meat and what ever else we decide to go with.
Pasta Dough:
1 3/4 cups AP
6 egg yolks
1 egg
1 1/2 tsp EVOO
1 TB milk

Training...

Court Boullion

1 pint white wine
1 pint rice wine vinegar
1 cup sake
5 cloves of garlic
4 lemons juiced
2 TB black peppercorns
1 TB corriander
2 bay leaves
8 sprigs of thyme
1 onion
1 carrot
1 stalk of celery
water=cover
salt to taste
Bring all to boil, add shrimp or seafood and poach. Shrimp takes about 2 minutes. Save the bouillion and reuse the next day.

Ideas

For a small course: Rabbit terrine. Small diameter with quail egg and natural reduction with a fennel marmalade?
Rabbit Brine (can be used on a lot of wild game, quail, pheasant, squirrel):
1 Liter water
50 grams salt
thyme
bay leaf
2 clove garlic
500 grams of cleaned rabbit...
Combine all but game, bring to a boil and chill. Once cool, add the meat and brine for 12 hours. After brined, rinse with cold fresh water 3 times for several hours.
You can use the tenderloins in the center if you wanted, I am cooking the terrine or roulade, to 130 degrees and then cooling. Re wrap or press depending on what mold you are using. Slice and plate.