White chocolate and Meyer lemon semifreddo with vanilla-poached berries

Semifreddo
Gelatin, unflavored	1 envelope
Water	2 tablespoons
Milk, whole	1 cup
Vanilla bean, split, seeds scraped	1
Chocolate, white	1 ½ cups
Cream, heavy	1 2/3 cups
Lemons, Meyer, zested, juiced	3
Berries
Sugar, granulated	1 cup
Water	¼ cup
Lemon, zested	1
Vanilla beans, split	2
Blueberries	½ cup
Blackberries	½ cup
Strawberries	½ cup
Cookies
Sugar, powdered	1 ½ cups + extra
Almonds, ground	1 ½ cups
Salt	1 teaspoon
Butter, unsalted, softened	2 cups
Eggs	2
Lemon, zested	2
Flour, all-purpose, sifted	3 cups
Garnish
Mint	6 leaves
Chocolate, white, shaved	handful

Semifreddo

1. In a small bowl, sprinkle gelatin over the water; set aside to soften and swell, 3 to 5 minutes. 
2. In a small saucepan over high heat, combine the split vanilla bean and seeds with milk. 
3. Remove from heat, and whisk in the softened gelatin. 
4. Strain through a fine sieve into a small bowl. 
5. In a large bowl, add the chocolate, slowly pour in hot milk over the chocolate, stirring constantly, until melted; set aside and cool to room temperature. 
6. In a mixing bowl, beat the cream until soft peaks form. 
7. Mix in the lemon zest and juice into the milk mixture, and then fold in the whipped cream. 
8. Pour into a mold of whatever shape you prefer, and freeze until set. 

Berries

1. In a saucepan over medium-high heat, combine the water, sugar, zest, and vanilla beans, and boil for 5 minutes, until the sugar dissolves. 
2. Add the blueberries and blackberries, and poach for 2 minutes. 
3. Remove from heat, and add the strawberries. 
4. Let cool, and then refrigerate. 

Cookies

1. Combine the powdered sugar, almonds, and salt in a mixing bowl. 
2. Beat the butter in the bowl of a standing mixer fitted with a paddle until pale yellow and fluffy. 
3. Add the eggs, lemon zest, and sugar mixture, and continue beating. 
4. Slowly add the flour, until just incorporated. 
5. Wrap dough in plastic wrap, and refrigerate for 30 minutes to an hour before rolling out. 
6. Preheat oven to 325°F. 
7. Sprinkle your work surface with a little powdered sugar, and roll out the dough to a thickness of 1/8 inch. 
8. Cut one large cookie in the shape of the semifreddo, and cut the remaining dough into small rounds. 
9. Place on a cookie sheet, and bake until golden brown, about 20 to 25 minutes. 

Construct

1. Unmold the semifreddo, and carefully place it on top of the large cookie. 
2. Slice into 1-inch pieces, and serve with a generous spoonful of the poached berries, mint leaves, shaved white chocolate, extra cookies, and white chocolate leaves. 

Recipe from My New Orleans The Cookbook by John Besh.

Potato-horseradish gratin with caramelized onions

Potatoes, medium sized	2 ½ pounds
Salt	½ teaspoon + ½ teaspoon
Pepper, freshly ground	½ teaspoon + ½ teaspoon
Half-and-half	2 cups
Horseradish, cream style	½ cup
Butter, unsalted	¼ cup
Onions, large, thinly sliced	2
Sugar	1 teaspoon
Balsamic vinegar	1 tablespoon
Swiss cheese, grated	6 ounces
Parsley, freshly chopped	¼ cup + ¼ cup

1. Preheat oven to 400°F. Lightly grease a 13-by-9-inch baking dish.
2. Place potatoes in pot and fill with water until covered; boil for 20 minutes, or until almost tender.
3. Drain, and cool slightly; peel potatoes, and cut in 1/4-inch-thick slices.
4. Arrange potato slices in dish, sprinkling with 1/2 teaspoon salt and pepper as you layer.
5. Stir together half-and-half and horseradish, and poor over potatoes.
6. Cover, and bake for 40 minutes.
7. Meanwhile, melt the butter in a large skillet over medium heat.
8. Add the onions, and remaining salt and pepper; stir occasionally, and cook for 20 minutes.
9. Sprinkle the sugar over the onions, and continue cooking and stirring for another 5 to 8 minutes, or until the onions are caramel in color.
10. Stir in vinegar, and cook 2 minutes, or until the liquid evaporates.
11. Remove from heat, and cool 5 minutes.
12. Fold in cheese, and half of the parsley.
13. Uncover the potatoes, and top with the onion mixture.
14. Reduce the oven to 350°F, and bake for 30 minutes.
15. Let stand 5 minutes, and then sprinkle with the remaining parsley.

Recipe from Southern Living 1001 Ways to Cook Southern.

Roasted butternut squash soup

Butternut squash, whole, halved, seeds removed	4 pounds
Butter, unsalted	2 tablespoons + 2 tablespoons
Apple, Granny Smith, peeled, cored, diced	1
Onion, yellow, diced	½
Sage, fresh leaves	8
Vegetable or chicken broth, low-sodium	2 ½ cups
Water	2 ½ cups
Salt	1 ½ teaspoon
Pepper, freshly ground	¼ teaspoon
Cream, heavy	2/3 cup
Pine nuts, toasted	½ cup

1. Preheat oven to 425°F, and arrange a rack in the center; line a baking sheet with foil.
2. Arrange squash pieces cut-side up, and brush thoroughly with 2 tablespoons melted butter; season generously with salt and pepper.
3. Roast until knife tender, about 50 to 60 minutes; cool on wire rack.
4. While the squash roasts, melt the remaining butter in a Dutch oven over medium heat.
5. Add apple, onion, sage, and season with salt and pepper.
6. Cook, stirring occasionally, until softened, about 7 minutes; remove from heat, and set aside until the squash is ready.
7. When the squash is cool enough to handle, use a large spoon to scoop the flesh into the pan with the apple-onion mixture; discard the squash skins.
8. Add the broth, water, measured salt and pepper, and stir to combine over medium-high heat until the soup boils.
9. Reduce the heat to medium-low, and simmer, stirring occasionally and breaking up any large squash pieces, for about 15 minutes.
10. Remove from the heat, and add the cream.
11. Using a blender, puree the soup in batches until smooth.
12. Season to taste with salt and pepper; garnish with toasted pine nuts.

Salmon & spinach cakes

Potatoes, Yukon Gold	1 ½ pounds
Baby spinach	5 ounces
Mayonnaise	½ cup
Jalapeño, seeded, minced	1
Dill, chopped	3 tablespoons + garnish sprigs
Salt
Salmon fillet, skinless, cut into ½-inch pieces	1 ½ pounds
Cream, heavy	¼ cup + 2 tablespoons
Onion, minced	¼ cup
Vegetable oil for frying

1. In a medium saucepan, cover the potatoes with water.
2. Simmer over moderately high heat until the potatoes are tender, about 30 minutes; drain and let them cool.
3. Peel the potatoes, and cut them into ¼-inch dice; transfer to a large bowl, and set aside.
4. While the potatoes are cooking, in a large skillet, heat 2 tablespoons water over moderately high heat.
5. Add the spinach in batches, and cook until wilted.
6. Drain, squeeze dry, and coarsely chop the spinach; set aside.
7. In a small bowl, combine the mayonnaise, jalapeño, and chopped dill; season with salt, and set aside.
8. Place the salmon in a food processor, and pulse a few times to chop.
9. Add the cream using the pulse setting until incorporated.
10. Transfer the salmon to the bowl with potatoes, add the spinach and onion, and combine.
11. Form mixture into 12 patties.
12. In a large, nonstick skillet, heat 1/8 inch of oil at moderately high heat.
13. Add half the cakes, and fry until lightly browned, about 2 minutes, turn, and cook 3 minutes more, until browned; repeat with the remaining cakes, adding oil as needed.
14. Garnish cakes with dill sprigs, and serve with the sauce.

Asparagus soup with parmesan shortbread

Shortbread
Flour, all-purpose	1 ½ cups
Parmigiano-Reggiano cheese, freshly grated	1 ½ cups (6 ounces)
Thyme, dried	1 teaspoon
Salt, kosher	1 teaspoon
Butter, unsalted, softened	¾ cup
Egg yolks	2
Soup
Butter, unsalted	2 tablespoons
Onions, medium, thinly sliced	1
Asparagus, cut into 1-inch pieces	1 ½ pounds
Chicken broth, low sodium	1 quart
Tarragon leaves	¼ cup + garnish
Parsley, flat-leaf	1 tablespoon
Cream, heavy	¾ cup
Peas	½ cup
Salt
Pepper, freshly ground
Lemon zest	garnish

Shortbread

1. In a standing mixing with the paddle fitted, combine the flour, cheese, thyme, and salt.
2. Add the butter and egg yolks, and beat at medium speed until lightly moistened crumbs form.
3. Gather crumbs, and knead to form a 2-inch-thick log.
4. Wrap in plastic, and refrigerate about 30 minutes to chill.
5. Preheat the oven to 325°F, and line two baking sheets with parchment paper.
6. Slice 1/4 inch thick, and arrange on the baking sheets.
7. Bake for about 20 minutes, until golden around the edges; let cool on sheets.

Soup

1. In a large pot, melt the butter.
2. Add the onion, cover, and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
3. Add the asparagus, and cook for 1 minute.
4. Add the broth, and simmer until the asparagus is tender, about 10 minutes.
5. Add the tarragon and parsley leaves.
6. Working in batches, puree the soup in a blender.
7. Return the soup to the pot, add the cream and peas, and rewarm.
8. Season with salt and pepper; garnish with lemon zest and tarragon leaves.
9. Serve with Parmesan shortbread.