Smoked salmon pâté

Salmon, smoked, skin and bones removed	1 pound
Cream cheese	1 cup
Eggs	2 yolks
Lemon juice	¼ cup + ½ a lemon
Dijon mustard	1 teaspoon
Salt	1 teaspoon
Canola oil	1 cup
Olive oil, mild extra virgin	1 cup

Mayonnaise

1. In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color; add 2 tablespoons of juice, mustard, salt, and mix well. 
2. In a small bowl, combine the canola and olive oils, and then drizzle very slowly into the yolk mixture while whisking constantly; careful not to overbeat. 
3. Stir in the remaining 2 tablespoons of juice, and then cover and refrigerate for at least 2 hours before using.

Paté

1. In a food processor, add the salmon, and pulse a few times until it is coarsely puréed; transfer to a medium bowl. 
2. Place the cream cheese and 1/4 cup of mayonnaise into the food processor bowl, and process until well combined. 
3. Using a spatula, fold the cream cheese mixture into the salmon until very well combined (no white should be visible). 
4. Mix in the juice of ½ a lemon, if desired. 
5. Serve on buttered toast or bread.

Recipe from The Country Cooking of Ireland by Colman Andrews.

Slow-roasted martini short ribs

Beef short ribs	~4 ½ pounds
Salt	2 teaspoons
Pepper, freshly ground	½ teaspoon
Vegetable oil	2 tablespoons
Vermouth, dry white	¼ cup
Gin	¼ cup + 2 teaspoons + sprinkle
Beef broth, low sodium	1 ¾ cups
Juniper berries, crushed	5
Lemon zest, minced	1 tablespoon
Pimiento-stuffed green olives, coarsely chopped	¼ cup
Flat-leaf parsley, coarsely chopped	¼ cup
Cocktail onions, chopped	10
Cornstarch	2 tablespoons
Water	2 tablespoons

1. Preheat oven to 325°F.
2. Season the ribs on all sides with salt and pepper.
3. In a heavy Dutch oven, heat the oil over medium to medium-high heat.
4. Brown the ribs in two to three batches, for about 2 minutes per side, or until browned on all sides; transfer the ribs to a plate.
5. Combine the vermouth, gin, and broth, and stir the liquid into the pan.
6. Bring to a simmer, and stir to scrape up all the browned bits.
7. Return the ribs to the pan, along with any accumulated juices, and add the juniper berries.
8. Cover and bring just to a boil.
9. Transfer the pan to the oven, and cook for about 2 1/2 hours, or until the meat is tender. (Halfway through the cooking time, rearrange the ribs so that all sides get time in the braising liquid.)
10. When done, remove the ribs from the pan; pull out the bones, and peel away the connective tissues, if desired.
11. Arrange the meat on a platter, and keep warm.
12. Skim the fat from the cooking liquid, and then cook to reduce the sauce to about 2 cups.
13. While the sauce is reducing, in a small bowl, mix the lemon zest, olives, parsley, onions, and gin; set aside.
14. In a separate bowl, whisk together the cornstarch and water to create a slurry, and then whisk into the sauce; return to boil to thicken.
15. Taste the sauce, and correct the seasonings, if needed.
16. Ladle the sauce over the meat, and sprinkle with the topping mixture, and a little gin, if desired.

Recipe from Kathy Casey’s Northwest Table.

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.