Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

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.

Roasted grape crostini

Grapes, red, seedless	1 pound
Oil, extra-virgin olive	1 tablespoon +
Salt, kosher	½ teaspoon + ½ teaspoon +
Pepper, freshly ground
Thyme, halved widthwise	4 sprigs
Rosemary, halved widthwise	2 sprigs
Mascarpone cheese	2/3 cup
Cashew butter	2 tablespoons
Canna butter, room temperature	2 ½ teaspoons
Bread, focaccia or francesi	1 loaf

1. Preheat the oven to 400F; line a baking sheet with parchment paper. 
2. On the baking sheet, toss together the grapes, 1-tablespoon oil, ½-teaspoon salt, ½-teaspoon pepper, thyme, and rosemary. 
3. Roast for 30 minutes, until the grapes are blistered and jammy, stirring once halfway through; remove and set aside. 
4. In a stand mixer with the paddle attachment, combine the mascarpone, cashew butter, canna butter, and ½-teaspoon salt. 
5. Whip for 30 seconds on medium speed until well combined; do not overbeat or the mixture can separate. 
6. Preheat the broiler to high. 
7. Split the bread in half. 
8. Brush the cut sides with oil, and sprinkle with salt and pepper. 
9. Place the crostini on a baking sheet and under the broiler for 3 to 5 minutes, until lightly golden. 
10. Spread 2-tablespoons cashew cream onto each crostini, and top with a spoonful of roasted grapes. 
11. Drizzle any juice from the pan, and enjoy immediately. 

Recipe mildly modified from Edibles: Small Bites for the Modern Cannabis Kitchen by Stephanie Hua with Coreen Carroll.

Boneless leg of lamb with tomato-olive relish

Lamb, boneless leg with a thin layer of fat	2 ½ to 3 pounds
Wine, dry red	½ cup
Oil, olive	¼ cup
Garlic, smashed	5 cloves
Fennel seeds, crushed	1 teaspoon
Salt, kosher	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, grape-sized, halved lengthwise, cut into thin slivers, but not seeded	1 cup
Olives, kalamata, cut lengthwise into thin slivers	½ cup
Basil, fresh, minced	3 tablespoons
Rosemary, fresh, minced	2 teaspoons
Fennel seeds, crushed	1 ½ teaspoons
Pepper, red flakes	¼ teaspoon

1. Place the lamb in a resealable plastic bag. 
2. In a small bowl, stir together the wine, oil, garlic, fennel seeds, salt, and pepper; pour over the lamb, seal the bag, and refrigerate for 3 to 8 hours, turning occasionally. 
3. In a small bowl, combine the tomatoes, olives, basil, rosemary, fennel seeds, and pepper flakes; side aside at room temperature for up to 3 hours. 
4. Preheat the oven to 400°F; arrange a rack in the center of the oven. 
5. Remove the lamb from the marinade, and pat dry with paper towels. 
6. Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan. 
7. Add the lamb, and brown on all sides, for 6 to 8 minutes. 
8. Place the lamb in the oven, and roast until a thermometer registers 130°F when inserted into the thickest part of the meat, for 35 to 45 minutes, depending on the size of the roast. 
9. Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes. 
10. Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.

Perfect slow cooker chicken breasts

Salt, cherry wood smoked, finely ground	¼ cup
Sugar	¼ cup
Water, cold	5 cups
Lemon, scrubbed, quartered	1
Lemon juice	2 ½ tablespoons
Chicken breasts, boneless, skinless	2
Oil, extra-virgin olive	3 cups
Garlic	8 cloves
Bay leaves	3
Thyme	2 springs
Rosemary	1 sprig
Peppercorns	½ teaspoon
Salt, kosher	1 ½ teaspoon + ½ teaspoon
Egg	2 large yolks

1. In a large bowl, whisk the water, ¼-cup salt, and sugar until dissolved. 
2. Squeeze and add two of the lemon quarters into the bowl. 
3. Add the chicken, cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours. 
4. Meanwhile, add the oil to a 6-quart slow cooker with the garlic, bay leaves, thyme, rosemary, peppercorns, 1 ½-teaspoon salt and the two remaining lemon wedges. 
5. Cover and cook on low until the oil registers 200°F, about 1 hour. 
6. Remove the chicken from the brine, and pat dry; transfer to a plate, and discard the brine. 
7. Using tongs, carefully lower the chicken into the warm oil. 
8. Cover and cook on low until the chicken reads 155°F, about 40 minutes. 
9. Using a slotted spoon, transfer the chicken and garlic to a clean plate. 
10. Using a ladle, transfer 1 cup of the oil to a measuring cup, and let cool 15 minutes; do not use the peppercorns. 
11. In a blender, puree the egg yolks with the juice, half of the cooked garlic cloves, and ½-teaspoon salt until smooth, about 30 seconds. 
12. With the blender one, gradually add the cooled oil until creamy, about 1 minute; season with salt. 
13. Slice the chicken, and serve with the aioli and green salad. 

Recipe mildly adapted from Food&Wine Magazine, January 2017.