Shellfish sponge with celery, horseradish cream, and grape sauce. Recipe from the Alinea cookbook. (We've never been to Alinea, so we don't really know how Joe's versions compare with the real deal.)
As with most of the Alinea recipes, we had to make a few ingredient substitutions -- Joe got littleneck clams and mussels, but no geoduck clam (we can barely pronounce it, much less find it around here) and grapes instead of gooseberries. I loved the grape sauce though -- it's made with Ultra-Tex 3, so it's smooth without having been heated.
This dish was really exciting and an interesting combination of strong flavors, but my palate got tired after about two bites. I'm not the hugest fan of celery, which shows up in three forms (dice, leaves, and ice), and I think Joe got a little overzealous with the horseradish (which is pretty much the most noxious thing to try to force through a sieve ever). But the shellfish sponge (gelatin, broth, and salt, whipped up and then frozen) was airy and exciting and made me feel like one of the Jetsons.
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