Yuba Noodles, California Walnut-Eggplant Bolognese, and Charred Lemon-Walnut Yogurt

Heat oven to 400ºF. In a bowl, cover walnuts with water and soak 20 minutes. Drain walnuts, pat dry, and transfer to a sheet tray. Roast until light golden, remove from oven, and cool. In a blender, combine walnuts, 200 grams water, preserved lemon, eggplant, and cumin; pure. Transfer to a bowl and fold in yogurt. Season with salt.

Heat convection oven to 450ºF. On a sheet tray, lightly coat root vegetables, corncobs, carrots, and celery in olive oil. Roast, rotating the tray frequently, until mixture is deeply caramelized. Repeat process separately with red onions and mushrooms. In a 10-quart pressure cooker over medium heat, cook tomato paste 3 minutes. Deglaze with wine and reduce until au sec. Add roasted vegetables and remaining ingredients. Cover, seal at full pressure, and cook 45 minutes. Remove pressure cooker from heat and depressurize at room temperature. Strain through a chinois.

Prepare and heat a plancha. Cut eggplant into 1-inch cubes and pass through a meat grinder fit with a 5/16-inch die. Char ground eggplant on plancha and reserve. Clean grinder and pass mushrooms through; pan-fry in oil until crisp and reserve. In a food processor, pulse walnuts to large pieces. In a large pan over medium flame, heat oil and sweat onion, carrot, celery, eggplant, and mushrooms until carrots are soft. Add garlic, walnuts, and a bit more oil and sauté, stirring constantly, until just before walnuts are perfectly toasted. Add rosemary, Aleppo, sumac, cumin, coriander, ginger, and a bit more oil. Sauté until spices and walnuts are fragrant and dark but not burnt. Deglaze with wine and cook until au sec. Add tomato juice, bay leaves, and the Dark Stock (reserve 1/4 cup for service) and simmer slowly for 2 hours, stirring frequently. Adjust seasoning with salt and pepper.

Slice eggplant in thin half-moons and pan-fry until golden brown; drain on paper towels. In a large saut pan over low heat, combine 2 cups Bolognese, 1 splash Dark Stock, and fried eggplant and cook 1 min. Add herbs and walnut wine and season with salt; add noodles and toss to coat. Smear Walnut-Lemon Yogurt on serving plate. Arrange perfectly dressed noodles on top and finish with green walnuts. Garnish with bronze fennel, fennel shoots, and edible flowers.