Lemon chicken tagine

Olive oil	1 tablespoon
Onion, medium, thinly sliced	1
Garlic, crushed	3 cloves
Chicken quarters, cut in two	4
Turmeric	1 teaspoon
Cilantro, chopped	1 tablespoon +
Chicken stock	¾ cup
Lemons, preserved, pulp discarded, rinsed, thinly sliced	2
Green olives	1 cup
Salt
Pepper, freshly ground

1. Heat the oil in the tagine base over medium heat. 
2. Fry the onions and garlic gently for 3 to 4 minutes without coloring. 
3. Add the chicken, and brown evenly on all sides, turning frequently. 
4. Stir in the turmeric, cilantro, stock, lemons, olives, salt, and pepper. 
5. Cover, and let simmer for 2 to 2 ½ hours. 
6. Remove the lid, and if necessary, boil the liquid rapidly for a few minutes to thicken the sauce consistency. 
7. Garnish with freshly chopped cilantro before serving.

Spicy seafood & sausage gumbo

Canola oil	8 tablespoons
Okra, trimmed, cut into ½-inch pieces	½ pound
Flour, all purpose	6 tablespoons
Onion, chopped	1
Bell pepper, chopped	1 green + 1 red
Garlic, minced	3 cloves
Tomatoes, diced	14 ½ ounces
Fish broth	5 cups
Bay leaves	2
Creole seasonings	2 ½ tablespoons
Salt
Pepper, freshly ground
Andouille sausage, cut into 1-inch pieces	½ pound
Shrimp, shelled, deveined	1 pound
Crab claws	1 pound
Filé powder	1 teaspoon
Parsley, finely chopped	2 tablespoons

1. In a large heavy pot, warm 2 tablespoons oil over medium heat. 
2. Add the okra, and sauté, stirring occasionally, until softened and browned, about 15 minutes; transfer to a bowl. 
3. In the same pot, warm the remaining oil over medium heat for 2 minutes. 
4. Whisk in the flour until incorporated. 
5. Cook, stirring occasionally, until dark brown, about 4 minutes. 
6. Add the onion, bell peppers, and garlic, and sauté until softened, about 8 to 10 minutes. 
7. Add the okra, tomatoes and their juices, broth, bay leaves, Creole seasonings, salt, and pepper. 
8. Bring to a boil over medium-high heat, and then reduce to medium-low; simmer for 30 minutes. 
9. Stir in the sausage, shrimp, and crab; cook until the sausage is heated through and the shrimp are pink, about 3 minutes. 
10. Sprinkle in the filé powder, and stir for 30 seconds. 
11. Remove from the heat, and discard the bay leaves. 
12. Serve garnished with the parsley. 

Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

Arugula, blue cheese, & grape salad

Arugula leaves, stemmed	6 cups
Olive oil, extra virgin	2 tablespoons
Salt
Pepper, freshly ground
Grapes, seedless purple	1 ½ cups
Blue cheese, crumbled	5 ounces

1. Place the arugula in a large bowl. 
2. In a small bowl, whisk the oil, salt, and pepper to make a dressing; drizzle over the arugula, and toss well. 
3. Add the grapes and cheese, and toss again.

Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

Pan-roasted chicken, fennel, leeks, & cream

Chicken pieces with skin and bone	3 pounds
Salt
Pepper, freshly ground
Oil, peanut	1 tablespoon
Butter, unsalted	2 tablespoons + 1 tablespoon
Fennel bulb, large, chopped; fronds reserved for garnish	1
Leeks, white & green parts cut into ½-inch pieces	3
Wine, dry white	¼ cup
Cream, heavy	1 cup

1. Preheat the oven to 400°F. 
2. Season the chicken with salt and pepper. 
3. In a large oven-safe frying pan, heat the oil over medium-high heat until very hot but not smoking. 
4. Working in batches, sear the chicken, turning once, until golden brown on both sides, about 4 minutes per side: transfer to a platter. 
5. Pour off the fat from the pan. 
6. Return the chicken, skin side up, to the pan, place in the oven, and roast until the probe registers 170°F, about 30 minutes. 
7. Transfer the chicken to a platter, and cover with a tent of foil to keep warm. 
8. Pour the pan juices into a measuring cup, let stand for 2 minutes, and then skim the fat from the surface. 
9. Return the pan to the cooktop over medium heat, add 2 tablespoons butter, and let it melt. 
10. Add the fennel, stir well to coat with butter, and sauté until softens, about 5 minutes. 
11. Stir in the leeks and the remaining butter, and cook, stirring occasionally, until the fennel is tender, about 5 minutes more. 
12. Stir in the wine and cream. 
13. Pour the pan juices back into the pan. 
14. Raise the heat to high, and boil until the liquid lightly coats the back of a spoon, about 3 minutes. 
15. Adjust the seasonings as needed. 
16. Pour the sauce over the chicken, sprinkle with chopped fennel fronds, if using, and serve. 

Recipe from Williams-Sonoma One Pot of the Day by Kate McMillan.

Beef Wellington

Puff pastry	1
Olive oil	2 tablespoons
Beef, tenderloin, center cut	2 pounds
Mustard, horseradish	2 tablespoons
Mushrooms, stems trimmed, cleaned	1 ½ pounds
Butter, unsalted	2 tablespoons
Shallot, finely chopped	2
Thyme, finely chopped	2 tablespoons
Salt
Pepper, freshly ground
Liver pâté	5 ounces
Eggs, beaten	2
Salt, coarse	Sprinkling

1. Heat the oil in a large skillet at medium-high heat.
2. Sprinkle on salt and pepper.
3. Brown the beef on all sides, let cool, and then refrigerate for at least 30 minutes.
4. Meanwhile, pulse the mushrooms in a food processor until they are paste.
5. In a large skillet over medium heat, melt the butter, add the mushrooms and onions, and cook until the mushrooms release their liquid, about 7 minutes.
6. Increase to medium-high heat, and continue cooking, stirring frequently, for another 2 to 3 minutes; set aside to cool.
7. Lay down a couple of plastic wrap sheets to cover the length and width of the beef.
8. Using a spatula, spread the mushrooms on the plastic so that it will cover the beef when rolled.
9. Using a pastry brush, coat the beef with the mustard.
10. Using a pastry knife, coat the beef with pâté.
11. Place the beef in the middle of the mushroom duxelles, roll, and chill for at least another 30 minutes to set.
12. Roll out the pastry, and place the beef in the center.
13. Brush the edges of the pastry with the egg wash.
14. Preheat the oven to 425F.
15. Wrap the pastry around the beef, tucking in the edges, and then chill for at least 5 minutes.
16. Glaze with egg wash, and score with a pastry knife.
17. Sprinkle with rock salt.
18. Bake until golden, about 40 to 45 minutes (120F for medium-rare).
19. Let rest 10 minutes before cutting into 1-inch-thick slices for serving.