Matcha cheesecake

Active: 20 minutes; Total: 2 hour + 5 refrigeration time; Yield: 8 servings

Butter, melted	100g
Graham crackers, crushed	180g
Sugar, granulated	25g + 200g
Matcha powder	24g
Cream cheese, room temperature	675g
Cream, heavy	320g
Cornstarch	16g
Eggs, divided; lightly beaten	2 whole + 2 yolks

1. Preheat oven to 350°F. 
2. Grease a 9-inch springform pan with butter. 
3. Prepare boiling water for water bath. 
4. In a medium bowl, combine the crackers and 25g sugar, then the butter; dump into the prepared springform pan. 
5. Using a flat glass (I prefer my heavy-bottomed whiskey glass), press the crumbs into an even layer. 
6. Bake for 8 minutes; cool to room temperature. 
7. Reduce oven to 325°F. 
8. Gently whisk together 200g sugar and matcha powder to remove any lumps. 
9. In a separate bowl, beat the cream cheese until smooth, about 2 minutes. 
10. Add the matcha-sugar mixture, starting slowly, whisk until smooth. 
11. Add one-third of the cream, whisking until smooth, then whisk in the remaining cream until well combined. 
12. Add the cornstarch, whisking until the mixture looks smooth. 
13. Add the eggs, one at a time, whisking until incorporated. 
14. Using a rubber spatula, scrap the sides and bottom of the bowl to ensure the mixture is evenly incorporated. 
15. Pour over the prepared crust; tapping gently on the counter to level and dislodge any hidden air bubbles. 
16. Using an oven bag to protect the cheesecake, place the springform pan into a large waterbath pan, then place in the over. 
17. Carefully add the boiling water to the waterbath pan, about one-third to one-half the way up the side of the springform pan. 
18. Bake 70 minutes, until it wobbles and bounces when gently tapped on the side; turn off the oven, open the door about 1 inch, and let the cheesecake rest in the oven for about 30 minutes. 
19. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 5 hours before serving. 

Recipe by Aya Caliva on Pastry Living.

Pineapple sauce

Active: 10 minutes; Total: 20 minutes; Yield: 2 cups 

Pineapple, fresh, finely chopped	2 cups
Sugar, dark brown	1/3 cup
Salt, fine sea	¼ teaspoon
Cornstarch	1 tablespoon
Corn syrup	¼ cup
Lemon juice	1 teaspoon

1. In a large saucepan, combine the sugar, salt, and cornstarch. 
2. Stir in the corn syrup and pineapple; bring to a boil over medium heat, stirring constantly. 
3. Cook until the sauce starts to thicken, about 2 to 3 minutes. 
4. Remove from heat, and stir in the lemon juice. 
5. Cool completely before using; store in the refrigerator for up to 2 weeks.

Duck confit poutine

Active: 45 minutes; Total: 1 day 4 hours 45 minutes; Serves: 4

Duck legs	4
Garlic, chopped	4 cloves
Thyme	3 sprigs
Rosemary	2 sprigs
Sage, fresh	2 leaves
Orange peel without pith	¼
Salt, kosher	1 teaspoon +
Pepper, freshly cracked	¼ teaspoon +
Duck fat, rendered	2 cups
Potatoes, russet; French-fry cut	4 medium
Water, cold	8 cups + ¼ cup
Ice	2 cups
Oil for frying	8 cups
Stock, chicken	6 cups
Cornstarch	1 tablespoon
Cheese curds	2 cups

1. Place the duck legs in a shallow pan. 
2. Rub the garlic, thyme, rosemary, sage, orange peel, salt and pepper into the duck legs. 
3. Cover with plastic wrap, and let rest in the refrigerator for 24 hours. 
4. Preheat your oven to 250°F. 
5. Rub off the salt and herbs from the duck; set aside. 
6. Rinse off the herbs in a colander, pat dry, and return to the duck. 
7. Cover the duck and herb mix with the rendered duck fat, and cook in the oven until the meat is falling off the bones, about 2 hours 30 minutes. 
8. Place the potatoes in cold, salted water with ice; let sit for 1 hour. 
9. Remove the legs and cool on a cutting board. 
10. Shred the meat from the legs; set aside. 
11. Heat the oil in a heavy-bottom pan until it reaches a temperature of 250°F; line a baking sheet with paper towels. 
12. Remove the potatoes from the water, pat dry, and add to the oil, in batches if necessary, and cook until the fries are soft all the way through and not crispy, about 5 minutes. 
13. With a slotted spoon, remove the fries from the oil, and place on the prepared baking sheet. 
14. Increase the oil temperature to 350°F. 
15. In a stock pot, reduce the stock by two-thirds; set aside. 
16. Add the duck meat into the reduced stock. 
17. In a small bowl, whisk the cornstarch and ¼-cup water until there are no lumps. 
18. Heat the stock and duck to a gentle boil, add the cornstarch mixture, and boil for 45 seconds. 
19. Place the blanched fries into the oil; fry until crispy and golden brown, 2 minutes. 
20. Place the fries in a large bowl. 
21. Add the curds, toss with a generous sprinkle of salt and pepper; divide among four plates. 
22. Spoon the duck and sauce over the fries, and serve. 

Recipe from the Brindle Room, which featured on Diners, Drive-Ins, and Dives.

Banana puddings with miso caramel

Active: 45 minutes; Total: 5 hours 30 minutes; Refrigerate: 4 hours to overnight; Serves: 8

Cream, heavy	1 cup + 1 cup
Miso, white	2 teaspoons
Sugar, granulated	¾ cup + ½ cup + ½ cup
Water	2 tablespoons
Corn syrup, light	1 teaspoon
Milk, whole	½ cup + 3 cups
Cornstarch	2/3 cup
Egg yolks	8 large
Butter, unsalted	6 tablespoons + 4 tablespoons
Vanilla extract, pure	1 tablespoon
Salt	1 teaspoon + ½ teaspoon
Bananas, ripe, chopped	4 medium
Sugar, dark brown	2 tablespoons
Graham crackers, finely ground	5 crackers
Flour, all-purpose	3 ½ tablespoons
Sugar, light brown	1 ½ teaspoons

1. Combine 1-cup cream with miso in a small saucepan. 
2. Bring just to a simmer over medium heat; remove immediately, and set aside. 
3. Combine ¾-cup sugar, water, and corn syrup in a medium saucepan. 
4. Cook over medium-high heat, without stirring, until a deep-amber caramel forms, about 5 to 6 minutes. 
5. Remove from heat, and gradually whisk in the warm cream mixture, ensuring you get the sugar in the sides of the pan; let cool 10 minutes. 
6. Pour through a fine wire-mesh strainer into a heatproof container; discard the solids. 
7. Whisk together ½-cup milk, ½-cup sugar, cornstarch, and egg yolks in a medium bowl. 
8. Combine the remaining milk and remaining ½-cup granulated sugar in a medium saucepan; bring to a simmer over medium heat. 
9. Remove from heat, and very gradually whisk the hot milk mixture into the egg mixture to temper it. 
10. Return the mixture to the saucepan, and bring to a boil over medium-high heat; cook, whisking constantly, until thickened, 1 to 2 minutes. 
11. Remove from heat, and whisk in 6 tablespoons butter, 1 tablespoon at a time, until incorporated. 
12. Whisk in the vanilla and salt. 
13. Transfer the pudding to a medium bowl, and press a piece of plastic wrap directly on the surface; let cool completely, and then refrigerate until well chilled, about 4 hours. 
14. Fold in the bananas, and refrigerate 30 minutes more. 
15. Preheat your oven to 325°F; line a large, rimmed baking sheet with parchment paper. 
16. Melt remaining 4-tablespoons butter with the dark brown sugar in a small saucepan over medium heat, stirring, until the sugar id dissolved, about 2 minutes. 
17. Whisk together the graham cracker crumbs, flour, light brown sugar, and ½-teaspoon salt in a medium bowl. 
18. Stir in the butter mixture until the crumbs are evenly moistened. 
19. Spread the mixture in a ¼-inch-thick layer on the prepared baking sheet. 
20. Bake until dry and crisp, about 16 minutes, breaking up and stirring the crumbs halfway through; cool completely, and then crush into fine crumbs. 
21. Beat the remaining cream until stiff peaks form; set aside. 
22. Spoon the banana pudding into eight 8-ounce glasses; top evenly with the caramel, whipped cream, and crumb topping. 

Recipe by Kemuri Tatsu-ya in Austin, TX, and published in Food & Wine. 

Fried mushrooms

Mushrooms, trimmed, cleaned	10 ounces
Flour	1 cup
Cornstarch	½ cup
Baking powder	¾ teaspoon
Salt	¼ teaspoon
Beer, tasty IPA or other favorite	1 cup
Breadcrumbs, Panko if you can find it	2 cups

1. In a medium bowl, combine the flour, cornstarch, baking powder, and salt; stir in the beer to make a batter. 
2. Using a toothpick, dip each mushroom into the batter, letting the excess drip off, then roll in Panko. 
3. Deep fry in oil until golden brown, and drain on paper towels. 
4. Serve with marinara sauce or favorite dressing.

Sweet potato gnocchi with mint-pine nut pesto

Pine nuts	½ cup
Mint leaves, chopped	¼ cup
Lemon zest, finely grated	1 teaspoon
Lemon juice	2 tablespoons
Oil, extra-virgin olive	¼ cup + 2 tablespoons
Salt, gray sea
Sweet potatoes, peeled, sliced ½-inch thick	1 ¾ pounds
Flour, gluten-free	1 cup
Cornstarch	5 tablespoons
Thyme leaves	Garnish

1. Preheat the oven to 425°F. 
2. Spread the pine nuts on a rimmed baking sheet and toast until golden brown, about 3 minutes. 
3. Transfer the nuts to a work surface, and let cool, then chop; transfer to a small bowl. Stir in the mint, zest, juice, and ¼-cup oil; season with salt. 
4. On a large rimmed baking sheet, spread the potatoes in a single layer. 
5. Bake until tender, about 20 minutes. 
6. Transfer to a food processor, and let cool, then pulse until smooth. 
7. Scrape the pureed potatoes into a large bowl, and stir in the flour, cornstarch, and 1-teaspoon salt. 
8. Lightly dust a rimmed baking sheet with flour. 
9. On a lightly floured work surface, cut the dough into eight pieces, and roll each piece in a ½-inch-thick rope, about 15 inches long. 
10. Using a knife, cut the ropes into 1-inch pieces. 
11. Roll each piece against the tines of a fork to make ridges, and transfer to the floured baking sheet. 
12. In a large pot of salted boiling water, cook the gnocchi until they rise to the surface, then cook 1 minute longer. 
13. Drain well and transfer to a serving bowl. 
14. Toss with 2-tablespoons oil, then spoon the pesto on top. 
15. Sprinkle with thyme leaves and more salt; serve. 

Recipe from Food&Wine Magazine, August 2017.