1. Slice the cherry tomatoes in half and de-seed.
2. Toss with salt, pepper and oil.
3. Place the halved tomatoes cut side down on a baking sheet and place under the broiler until they begin the carmelize, but not turning black.
4. Set aside and keep warm for later use.
5. Preheat the oven to 475°F.
6. Place the garlic, parsley, and tarragon in a food processor and pulse until finally chopped. Add the butter, olive oil, wine, salt, and pepper. Pulse until smooth.
7. Place the mussels in a large roasting pan. Dollop the butter mixture around the pan. Cover tightly and place in oven. Cook of 10 minutes or until the mussels have opened.
8. Divide the contents of the pan among four soup or pasta bowls, discarding any unopened mussels. Pour the liquid over the mussels.
9. Randomly place the broiled tomatoes over the mussels.
10. Serve at once with crusty bread to sop up the juices.

COTELETTES D’AGNEAU AUX FLAGEOLETS
(Lamb Chops with White Beans)

If you can find the small French white bean, flageolet, use them. If not, any white bean will do. If you are in a hurry, buy canned, reheat with stock and bean ingredients.
Serves 4

Ingredients:
10 Ounces dry flageolets
4 Long fresh parsley sprigs
2 Long fresh thyme sprigs
2 Cloves, whole
1 Bay leaf
1 Teaspoon black white peppercorns
1 Onion, peeled and quartered
¼ Pound unsalted butter (1 stick), plus more for sautéing the lamb chops
3 Shallots, minced
1 Pound mushrooms, sliced
8 Lamb loin chops
Kosher salt and pepper, to taste
4 Sprigs fresh thyme

1. Soak flageolets or white beans overnight.
2. Make a bouquet garni with the parsley sprigs, thyme sprigs, bay leaf, cloves, and peppercorns, wrapped in cheesecloth and tied with kitchen twine
3. Drain beans and place in a large saucepan, adding 3 times the amount of water, the bouquet garni and the onion. Bring to a boil, then reduce heat and simmer for 1 hour or until thoroughly cooked. Drain, reserving the liquid and discarding the bouquet garni and onion.
4. Puree the flageolets. Salt and pepper to taste. If necessary, thin down the puree by adding some of the cooking liquid. Swirl in 4 tablespoons butter.
5. Cover and keep warm over a double boiler.
6. Melt the remaining 4 tablespoons of the butter in a sauté pan. Sauté the shallots until wilted. Add the sliced mushrooms. Continue cooking until the liquid has evaporated.
7. Meanwhile, salt and pepper the lamb chops. Pick the thyme leaves from the remaining sprigs of fresh thyme and mince. Rub the thyme into both sides of each chop.
8. Melt remaining butter in a sauté pan over medium-high heat. Add the lamb and sauté until medium-rare and browned on both sides. (about 2-3 minutes per side, depending on thickness.
9. Serve the chops over the flageolet puree. Garnish with the sautéed mushrooms.

SALADE VERTE AU VINAIGRETTE DE FRAMBOISE
(Mesclun Salad with Raspberry Vinaigrette)
Serves 4

Ingredients:
¾ Pounds mixed baby greens
½ Cup fresh raspberries
½ Cup roasted walnuts
8 Ounce log of goat cheese, at room temperature
Raspberry Vinaigrette (recipe follows)

1. Clean and pick through the lettuces.
2. Before serving, combine the greens with the raspberries and walnuts. Toss with the vinaigrette.
3. Portion out greens and garnish with rounds of the goat cheese

VINAIGRETE DE FRAMBOISE
Yield: About 1 cup

Ingredients:
2 Tablespoons raspberry vinegar
¾ Teaspoons dry mustard
¼ Cup fresh raspberries
1 ½ Tablespoons honey
¾ Cup extra virgin olive oil
Kosher salt and white pepper to taste

1. Combine the vinegar, mustard, raspberries, and honey in a food processor.
2. With the machine running, add the oil, drop by drop, then finally in to fine stream to create an emulsion.
3. Season to taste.

TARTE TROPICALE GRATINÉE AU SABAYON
(Pineapple and Mango Tart with a Gratinée of Sauterne Sabayon)
Adapted from The Professional Pastry Chef by Bo Friburg
Pâté Sucrée from The Pie and Pastry Bible by Rose Levy Beranbaum
Pâté Sucrée (Sweet Cookie Tart Crust)
Yield: eight 4-inch tartlets

This recipe makes double the amount of dough needed for the filling. Freeze the remainder for another use.

Ingredients:
8 Tablespoons butter
¼ Cup sugar
1 ½ Cups all-purpose flour
1/8 Teaspoon salt
1 Large egg yolk
2 Tablespoons heavy cream

Have available 1 sheet tray, four 4 inch tart pans, foil or parchment paper, and dried beans or pie weights.
Grease the tart pans or spray them lightly with a non-stick spray. Preheat the oven to 425°F.

1. In a food processor with a metal blade, pulse the butter and sugar about 15 times, or until the sugar disappears. Add the flour and salt and pulse again about 15 times or until the butter is no larger than small peas.
2. Stir together the yolk and cream. Add to the butter mixture and pulse until just incorporated, about 8 times. The dough should still be crumbly. Gather together dough and form roughly into 2 flat discs, wrap in plastic, and refrigerate for 30 minutes.
3. Roll dough out, using flour as needed to prevent sticking. For four tartlets, roll out to approximately 1/16 inch thick. For each tart, cut a 5-¾ inch dough circle. Transfer to the greased tart pans. Lightly press the dough against the sides of the tart pan. The dough should come about 1/8 inch above the rim of the pan, as it will shrink some in baking.
4. Set the tart pans on a baking sheet and refrigerate at least 1 hour. Prick the dough, line with foil or parchment paper, and weight with dried beans or pie weights.
5. Bake at 425°F for 5 minutes. Lower the heat to 350°F and remove the parchment and weights. Continue baking for 2 to 5 minutes or until the crust is pale gold with the edges being a deeper brown. Cool completely. Store covered at room temperature.

For the Filling and Finish:
Serves 4
 

Ingredients:
½ Cup apricot preserves, heated and strained
2/3 Cup sugar
2 Cups Sauterne wine
½ Pineapple, peeled, cored, large dice
1 Large mango, peeled, seeded, large dice
5 Egg Yolks
¼ Cup shredded coconut

1. Brush the baked tart shells with the apricot glaze to moisture proof. Set aside until needed.
2. Add approximately one third of the granulated sugar to the wine. Heat the mixture to about 150°F, stirring to make sure the sugar is completely dissolved. Remove from the heat and add the pineapple and mango dice. Set aside to infuse until they have cooled completely.
3. Remove the cooled fruit carefully with a slotted spoon. Allow to drain and place the fruit on a sheet pan lined with parchment or baking paper. Cover and set aside. Measure and reserve 1 ¼ cups of the Sauterne wine mixture. Save the remainder for other uses.
4. Place the remaining sugar in a bowl with the egg yolks. Set the bowl over simmering water and whisk for 1 minute to thoroughly combine. Add the reserved Sauterne wine mixture and heat, whisking constantly, until the mixture is thick and fluffy. Remove from the heat. The sauce should be used within 30 minutes. Otherwise, whisk the sauce over an ice bath until it is completely cold, cover and refrigerate.
5. Preheat the broiler. Portion out fruit between each tart shell. Spoon about 1 cup of the sauce over each slice, mounding it. Sprinkle with the shredded coconut. Place the sheet pan under the broiler and gratinée until golden brown.