Sweet onion & corn soup

Water	3 quarts
Corn, shucked	9 ears
Butter, unsalted	2 tablespoons + 1 tablespoon
Onions, sweet, thinly sliced	1 pound
Sugar	2 teaspoons
Potato, Yukon Gold, medium sized, peeled, cut into ½-inch dice	1
Wine, dry white	½ cup
Thyme	1 sprig
Cream, heavy	½ cup
Salt
Pepper, freshly ground

1. In a large pot, bring water to a boil, add corn, cover, and continue cooking over moderately high heat until barely tender, about 5 minutes; transfer to corn to bowl to cool. 
2. Cut kernels from the cobs, set aside the kernels and return the cobs to the pot; cover and simmer for 30 minutes. 
3. Discard the cobs, and reserve the corn broth: you should have about 4 cups. 
4. In another large pot, melt 2 tablespoons butter, add onions, cover, and cook over moderate heat, stirring occasionally, until soft, about 8 minutes. 
5. Add the sugar, and cook over moderate heat until the onions are caramelized, about 4 minutes. 
6. Reserve 1 cup of corn kernels, and add the remaining with the potato to the onions in the pot. 
7. Add the wine, and simmer over moderately high heat until almost evaporated, about 2 minutes. 
8. Add the corn broth, thyme, and cream, cover, and simmer until the potato is tender, about 10 minutes; discard the thyme. 
9. Working in batches, puree the soup in a blender, and return to the pot; season with salt and pepper. 
10. In a medium skillet, melt 1 tablespoon butter. 
11. Add the reserved corn kernels, cover, and cook over moderately high heat until richly browned, about 3 minutes; season with salt. 
12. Ladle soup into bowls, and garnish with the sautéed corn.

Chicken with candied cashews

Sugar, granulated	¼ cup
Water	¼ cup
Cashews, unsalted, roasted	¾ cup
Vegetable oil	2 tablespoons
Garlic, minced	2 cloves
Scallion, minced	1
Ginger, fresh, minced	1 tablespoon
Soy sauce	3 tablespoons
Sugar, light brown	1 tablespoon
Cornstarch dissolved in water	¾ teaspoon + 2 teaspoons H20
Lemon juice, freshly squeezed	1 tablespoon + ½ teaspoon
Salt
Butter, unsalted	2 tablespoons
Olive oil, extra virgin	¼ cup + drizzling
Chicken thighs, boneless, skinless, fat trimmed, cut into 1-inch pieces	4
Pepper, freshly ground
Onion powder	¼ teaspoon
Garlic powder	¼ teaspoon
Celery seeds	½ teaspoon
Celery ribs, tender stalks, thinly sliced	¼ cup
Celery leaves	¼ cup
Rice, steamed

1. Line a small baking sheet with parchment paper. 
2. In a small saucepan, combine the granulated sugar and ¼ cup water. 
3. Bring to a boil over moderately high heat, swirling the pan, until a rich brown caramel forms, about 4 minutes. 
4. Stir in the cashews until coated. 
5. Quickly spread the nuts on the baking sheet, keeping the separate; let cool. 
6. Break off any large pieces of caramel, and reserve for a snack. 
7. In a small saucepan, combine the vegetable oil, garlic, scallion, and ginger. 
8. Cover and cook over low heat for 1 minute. 
9. Remove from heat, and let stand, covered, for 10 minutes. 
10. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. 
11. Add the soy sauce, brown sugar, and ¼ cup water, and bring to a simmer over moderate heat. 
12. Whisk in the cornstarch mixture, and simmer over low heat, whisking until thickened, about 30 seconds. 
13. Remove from heat, add 1 tablespoon lemon juice, and lightly season with salt. 
14. In a medium saucepan, melt the butter in ¼ cup olive oil. 
15. Season the chicken with salt and pepper, and add to the saucepan.
16. Cook over moderate heat, turning, until white throughout, about 5 minutes. 
17. In a small bowl, combine the onion and garlic powders, celery seeds, and ½ teaspoon salt. 
18. In another small bowl, toss the sliced celery and leaves with the remaining ½ teaspoon lemon juice and a drizzle of olive oil; season with salt and pepper. 
19. Transfer the chicken to shallow bowls, spooning the sauce over the chicken; top with candied cashews, and season with celery salt. 
20. Scatter the celery salad on top, and serve with rice.

Zucchini soup with crème fraîche

Olive oil, extra virgin	2 tablespoons
Onions, medium, coarsely chopped	2
Zucchini, medium, quartered lengthwise, cut crosswise ½-inch thick	1 ¾ pounds
Vegetable stock	3 cups
Salt
Pepper, freshly ground
Crème fraîche	3 tablespoons
White wine or sherry vinegar	Drizzling

1. In a saucepan over moderate heat, warm the oil, and then add the onions; cook stirring occasionally until soft, about 5 minutes. 
2. Add zucchini, and cook, stirring, until sizzling, about 2 minutes. 
3. Add the stock, and bring to a boil. 
4. Simmer over moderate heat until the zucchini is tender, about 10 minutes. 
5. Working in batches, puree the soup in a blender. 
6. Rewarm in saucepan, season with salt and pepper, and whisk in crème fraîche.
7. Ladle into bowls, and drizzle with sherry vinegar.

Okie poutine

Potatoes, russet, ¼-inch French fry cut	2 medium
Water	4 cups
Salt	1 teaspoon
Cooking oil
Bison, ground	1 pound
Onion, red, finely chopped	1
Garlic, finely chopped	6 cloves
Wine, red	1 cup
Tomatoes, ground	28 ounces
Tomato sauce	10 ounces
Basil, ground, dried	3 teaspoons
Oragano, ground, dried	1 tablespoon
Thyme, ground, dried	1 teaspoon
Tabasco sauce	13 dashes
Salt
Pepper, freshly ground
Mexican four-cheese mix
Blue cheese dressing

1. Preheat oven to 375°F. 
2. Soak cut potatoes in salt water with four to six ice cubes for 1 hour; dry very well. 
3. In batches if necessary, fry at 325°F for 4 to 5 minutes, but do not brown fries; drain on paper towels; set aside. 
4. Heat oil to 375°F, and fry potatoes for 3 to 4 minutes, until golden brown. 
5. Drain on paper towels. 
6. Sprinkle with salt while still warm, and place in oven-safe serving dish. 
7. In large saucepan over medium-high heat, brown ground bison with onions and garlic. 
8. Add wine, tomatoes, herbs, Tabasco, salt, and pepper. 
9. Bring to boil, and reduce to simmer for at least 20 minutes. 
10. Cover fries with meat sauce, and top with cheese; bake until browned, 20 minutes. 
11. Drizzle with blue cheese dressing, and serve!

Ginger-almond bundt cake

Almonds, toasted, finely chopped	1 cup
Flour, all-purpose	3 cups
Baking powder	2 teaspoons
Salt	1 teaspoon
Milk, whole, room temperature	¾ cup
Ginger, freshly grated	1 tablespoon + 1 tablespoon
Vanilla extract	1 tablespoon
Butter, unsalted, room temperature	1 cup
Sugar, granulated	1 cup + ½ cup
Sugar, golden brown, packed	1 cup
Eggs, room temperature	3 whole + 2 yolks
Disaronno liqueur	1 cup
Water	¼ cup

1. Preheat oven to 350°F, and arrange a rack in the lower third. 
2. Brush a 12-cup bundt pan thoroughly with melted butter. 
3. Coat with a dusting of flour, and tap out any excess. 
4. Sprinkle nuts in the bottom of the pan; set aside. 
5. Combine butter, 1 cup of granulated sugar, and brown sugar in a stand mixer bowl with the paddle attached. 
6. Beat on medium speed until the mixture resembles wet sand and is light, about 3 minutes. 
7. Add eggs one at a time, beating until incorporated and the mixture is smooth. 
8. Scrape down the mixer bowl sides and bottom. 
9. Reduce speed to low, and whisk in 1/3 of the flour mixture until just moistened. 
10. Whisk in ½ of the milk mixture until moistened. 
11. Repeat until all ingredients are added, ending with the flour mixture. 
12. Transfer to the prepared bundt pan, and smooth out the batter. 
13. Bake until the cake sets and is golden brown, about 50 minutes. 
14. Transfer to a rack, let cool for 10 minutes, and then invert the cake onto a wire rack, removing the pan; let cool completely. 
15. In a small saucepan over medium heat, combine the liqueur, water, remaining sugar, and remaining ginger. 
16. Bring to a boil, and cook until it reduces, about 5 minutes. 
17. Strain, and set aside to cool slightly. 
18. When the cake is room temperature, use a skewer to poke holes across the top of the cake. 
19. Drizzle the syrup into the holes, spoonful at a time, ensuring it goes inside the cake and not down the sides. 
20. Let set at least 4 hours for the syrup to soak into the cake.