The Federalist Restaurant
15th and M st. NW
Executive Chef Stefan Jarausch
Scallops, Slow Roasted
Tomatoes, Parsley Coulis and Balsamic Syrup
The Parsley Coulis
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
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
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)
1) Toss the tomatoes with the spices and oil...making sure that all 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
1) 16 oz. Balsamic Vinegar
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
1) 12 Jumbo Sea Scallops (U-10) - dry.
2) 2 oz. Butter
3) Salt and Pepper
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
Infused Rhubarb and Strawberry Coulis
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
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
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
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
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)
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.