Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest	1 teaspoon
Lemon juice	2 tablespoons
Paprika, smoked	½ teaspoon
Garlic, grated	2 cloves
Salt, kosher	¾ teaspoon +
Pepper, freshly ground	¾ teaspoon +
Shrimp, deveined, peeled	1 pound
Butter, unsalted	4 tablespoons
Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips	2 large
Cannellini beans, rinsed	15 ounces
Chicken stock, low sodium	2 cups
Parsley, fresh, finely chopped	2 tablespoons
Bread, toasted

1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
2. In a large pot, melt the butter over medium-high heat. 
3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
6. Add the beans and chicken broth, and bring to a boil over high heat. 
7. Lower the heat and simmer about 8 to 10 minutes. 
8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
9. Serve with toasted bread. 

Recipe from nytimes.com.

Soba noodles with crispy duck & hot dipping sauce

Active: 50 minutes; Total: 8 hours 50 minutes; Serves: 4

Water	4 cups
Kombu square	3-inch square
Shiitake, dried, rinsed	3 medium
Duck breast	2 6-ounce
Salt, kosher	½ teaspoon
Soy sauce	3/4 cup
Hon mirin	2 tablespoons
Sugar, cane	1 ½ tablespoons
Leek, white & green parts only, cut into 2- x ¼-inch strips	1 medium
Sake	1 tablespoon
Lemon or yazu peel strips, lengthwise into 1/8-inch strips	2
Ginger, peeled, cut into strips	1 ½ inch
Mitsuba or cilantro	Garnish
Serrano chile	Garnish
Soba noodles, cooked

1. Sprinkle duck breasts all over with salt; place on plate, skin side up, on a plate, and refrigerate, uncovered, at least 8 hours or overnight. 
2. Stir together the water, kombu, and shiitakes in a medium bowl; let stand at room temperature at least 8 hours or overnight. 
3. Remove the kombu and mushrooms; discard the kombu or, if desired, reserve to make another batch of dashi, reserve and slice the mushrooms.
4. Combine the soy sauce, hon mirin, and sugar in a large saucepan. 
5. Cook over medium heat, stirring occasionally, until the mixture just beings to simmer and the sugar is dissolved, about 3 to 4 minutes. 
6. Stir in the dashi, leek, mushrooms, and sake; bring to a boil over medium-high heat. 
7. Reduce heat to medium-low; simmer, stirring occasionally, until the leek is tender and the mixture has reduced to about 4 cups, 20 to 25 minutes. 
8. Cover dipping sauce, and keep warm over low heat until ready to serve. 
9. Heat a medium skillet over medium heat. 
10. Place the duck breast, skin sides down, in the skillet; reduce heat to medium-low. 
11. Cook, undisturbed, occasionally spooning off drippings from the skillet, until the fat is rendered and the skin is golden brown, 10 to 12 minutes. 
12. Flip the duck breast; cook until a thermometer inserted in the thickest portion registers 130°F for medium-rare, 2 to 4 minutes. 
13. Transfer to a cutting board; let rest 10 minutes. 
14. To serve, divide the dipping sauce evenly among four bowl. 
15. Cut the duck breasts crosswise into ¼-inch-thick slices, and add to the bowls 
16. Top evenly with citrus peel and ginger strips; garnish with mitsuba and serrano. 
17. Serve immediately with cold soba noodles. 

Recipe mildly adapted from Food&Wine Magazine, March 2021.

Pinot noir-braised pot roast with root vegetables

Oil, extra-virgin olive	2 tablespoons +
Beef chuck roast, cut into 1 ½-inch cubes	2 pounds
Salt, kosher	1 tablespoon
Pepper, freshly ground
Flour, all-purpose	Dredging
Carrots, peeled, cut into 1-inch pieces	6 medium
Parsnips, peeled, cut into 1-inch pieces	3 medium
Leeks, white & green parts only, cut into 1-inch pieces	2
Celery root, peeled, cut into 1-inch pieces	1 pound
Pinot noir, fruity	750 ml
Butter, unsalted	4 tablespoons + 4 tablespoons
Vinegar, white balsamic	1 teaspoon + ½ cup
Onion, red, thinly sliced	1
Bay leaf	1
Sugar	1 tablespoon
Peppercorns, pink, whole	1 teaspoon
Water	1 ½ cups +
Potatoes, Yukon, peeled, cut into 2-inch pieces	1 ½ pounds
Onion, sweet, chopped	1 large
Parsley, chopped	Garnish

1. In a large enameled cast-iron casserole, heat the oil. 
2. Season the meat with salt and pepper, and dredge in flour. 
3. Working in two batches, sear the meat over moderately high heat until browned on all sides, about 5 minutes per batch; transfer to a plate. 
4. Add the carrots, parsnips, leeks, and celery root, and cook over moderate heat for 5 minutes. 
5. Return the meat and juices to the casserole, add the wine, and bring to a boil. 
6. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 ½ hours. 
7. Stir in 4-tablespoons butter and vinegar; season with salt and pepper. 
8. Meanwhile, pack the sliced onion into a 1-quart jar. 
9. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns, and water; bring to a boil until the sugar is dissolved. 
10. Pour the brine over the onion, and let cool; drain well. 
11. In a medium saucepan, cover the potatoes and onion with cold water; bring to a boil. 
12. Add a big pinch of salt, and simmer until the potatoes are very tender, about 40 minutes. 
13. Drain the potatoes; return the saucepan. 
14. Add 4-tablespoons butter, season with salt and pepper, and whisk until a chunky puree forms. 
15. Spoon the mashed potatoes into shallow bowls. 
16. Top with the pot roast, garnish with the pickled red onions and parsley, and drizzle with olive oil.

Recipe from Food&Wine Magazine, November 2016

Coulibiac with dill sauce

Rice, long-grain white	½ cup
Butter, unsalted	2 tablespoons
Leeks, white & pale green parts only, minced	½ cup
Mushrooms, shiitake, stemmed, chopped	6 ounces
Salt
Pepper, freshly ground
Puff pastry, thawed	17 ¼ ounces
Salmon fillet, skinless, cut into 4 ounces pieces	24 ounces
Egg, beaten	1 large
Water	1 tablespoon
Clam juice	2/3 cup
Wine, dry white	½ cup
Crème fraîche	1 ¼ cups
Dill, fresh, minced	3 tablespoons

1. Bring a medium saucepan of salted water to a boil. 
2. Add the rice; boil uncovered until just tender, about 18 minutes; drain. 
3. Melt the butter in a medium skillet over medium-low heat. 
4. Add the leek and sauté until beginning to soften, about 4 minutes, and then add the mushrooms. 
5. Cover the skillet, and cook until the mushrooms release their juices, stirring occasionally, about 5 minutes; uncover the skillet. 
6. Increase heat to medium-high, and sauté until the liquid evaporates, about 3 minutes. 
7. Transfer to a bowl with the rice; season with salt and pepper, and cool completely. 
8. Butter a large baking sheet. 
9. Roll out one pastry sheet on a floured surface to 12-inch square; cut into four equal squares. 
10. Divide the rice mixture among the centers of each square, mounding in an oval shape with ends pointing toward two corners of the pastry. 
11. Set the salmon atop the rice, and sprinkle with salt and pepper. 
12. Bring the pastry corners up around the salmon (the pastry will not enclose the salmon completely). 
13. Roll out the remaining pastry on a floured surface to a 13-inch square. 
14. Cut into four equal squares. 
15. Lay one square atop each salmon fillet, tucking corners under the bottom pastry to enclose the salmon completely. 
16. Combine the egg and 1-tablespoon water in a small bowl. 
17. Pinch the edges together to seal, brushing with the egg wash, if necessary, to adhere. 
18. Arrange the salmon packages, seam side down, on the prepared baking sheet. 
19. Cover and chill for 30 minutes. (Can be made 8 hours in advance; keep chilled.) 
20. Preheat the oven to 400°F. 
21. For the sauce, combine the clam juice and wine in a small saucepan. 
22. Boil until reduced to 1/3 cup, about 9 minutes. 
23. Reduce heat to medium, and whisk in the crème fraîche. 
24. Boil until reduce to 1 cup, about 5 minutes; remove from heat. 
25. Stir in the dill; season with salt and pepper. 
26. Brush the top of each pastry with the egg wash. 
27. Bake until golden and a thermometer inserted into the fish registers 145°F, about 30 minutes. 
28. Serve with the dill sauce and a glass of chilled champagne.