Duck, green onion, & chicken sausage gumbo

Active: 1 hour 15 minutes; Total: 4 hours; Serves: 10 to 12

Canola	1 cup
Flour	1 cup
Onions, large, diced	3
Duck, cut into 12 pieces	6 pounds
Creole spices	2 tablespoons
Sausage, chicken, sweet Italian, sliced into ½-inch-thick rounds	2 pounds
Bell peppers, green, seeded, diced	2
Garlic, minced	2 cloves
Green onions, chopped	8
Chicken stock	2 quarts
Bay leaves	2
Sausage, andouille, chopped	1 pound
Worcestershire	1 tablespoon
Salt
Pepper, freshly ground
Tabasco
Rice, cooked	6 cups

1. Make the roux by heating the oil in a large cast-iron pot over high heat. 
2. Whisk the flour into the hot oil. 
3. Reduce the heat to moderate, and continue whisking until the roux takes on a nice brown color, about 15 minutes. 
4. Add the onions, stirring them into the roux with a wooden spoon. 
5. Reduce the heat to medium-low, and continue stirring until the roux is a light brown color, about 10 minutes. 
6. Season the duck with Creole spices. 
7. Add the duck to the pot, increase the heat to moderate, and cook, turning the pieces to browned, about 10 minutes. 
8. Add the Italian sausage, and stir for a minute, and then add the bell peppers and garlic; continue cooking for about 3 minutes. 
9. Add the green onions, chicken stock, and bay leaves. 
10. Bring to a boil, stirring occasionally. 
11. Reduce the heat to medium-low, and simmer for 45 minutes. 
12. Stirring occasionally, and skim off the fat from the surface of the gumbo every so often. 
13. Add the andouille sausage, and then the Worcestershire. 
14. Season with salt, pepper, and Tabasco. 
15. Simmer for another 45 minutes, continuing to skim the fat from the surface. 
16. If possible, cool to room temperature, shred the duck meat, discarding the bones and any fat; refrigerate over night.
17. Warm the gumbo, then serve in bowls over rice.

Recipe from My New Orleans The Cookbook by John Besh.

Garlic-sage soup with poached eggs & croutons

Bread, country style, crust removed, cubed	6 slices
Olive oil, extra virgin	1/3 cup +
Water	8 cups
Garlic, coarsely chopped	20 cloves
Sage	10 leaves
Salt
Pepper, freshly ground
Eggs	6
Parsley, chopped	2 tablespoons

1. Warm 1/3 cup oil in a frying pan over medium-high heat. 
2. Add the bread cubes and fry, stirring often, until golden brown on all sides, about 5 to 7 minutes. 
3. Drain on paper towels. 
4. In a Dutch oven, combine the water, garlic, and sage. 
5. Bring to a boil, and continue boiling until the garlic is soft, about 15 minutes; remove from heat. 
6. Reserve the garlic, and discard the sage. 
7. Mash the garlic, return to the pot, and season with salt and pepper. 
8. Return to a boil, and then reduce to a gentle simmer. 
9. Break each egg into a small bowl, and slip into the simmering liquid. 
10. Cook until the whites are opaque but the yolks are still soft, about 2 minutes. 
11. Using a slotted spoon, quickly and carefully lift the eggs from the soup, and place in individual serving bowls. 
12. Ladle some of the soup into each bowl, garnish with the croutons, and a sprinkle of parsley. 
13. Drizzle with oil, and serve. 

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

Acorn squash soup with toasted walnut butter

Acorn squash, small	4 pounds
Butter, unsalted, room temperature	1 tablespoon
Bacon, finely chopped	2 slices
Onion, yellow, large, chopped	1
Chicken broth	6 cups
Walnut halves	¼ cup
Walnut oil	2 teaspoons
Sugar	large pinch
Salt
Pepper, freshly ground
Butter, unsalted, room temperature	2 tablespoons
Cream, heavy	¼ cup
Nutmeg, freshly grated	Pinch
Orange juice, fresh	¼ cup

1. Preheat the oven to 375°F; lightly oil a baking sheet.
2. Cut each squash in half through the stem end, and place, cut side down, on the baking sheet.
3. Bake until easily pierced with a knife, about 45 minutes. (Keep the oven on!)
4. Cool enough to handle, and then scoop out and discard the seeds.
5. Spoon the flesh into a bowl; set aside.
6. In a Dutch oven, melt the 1 tablespoon butter over medium heat.
7. Add the bacon and onion, and sauté until the onion is soft, about 10 minutes.
8. Raise to heat to high, add the squash and broth, and bring to a gentle boil.
9. Reduce to medium heat and simmer, uncovered, until the squash is very soft, about 30 minutes.
10. In a small bowl, toss together the walnuts, oil, sugar, salt, and pepper; spread on a baking sheet.
11. Toast until golden brown, about 5 to 7 minutes; let cool, and then finely chop.
12. In a small bowl, using a fork, mash together the walnuts and butter.
13. Season with salt and pepper.
14. Spoon out onto a piece of plastic wrap, and shape into a log about 1-inch thick; refrigerate until serving.
15. Remove the soup from the heat, and let cool slightly.
16. Working in batches, purée in a blender until smooth.
17. Return to a clean saucepan over medium-low heat.
18. Add the cream, nutmeg, and orange juice; taste and adjusting seasonings as needed.
19. Serve warm, garnished with a slices of the walnut butter.

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

Kale Caesar

Lemons, zested, juiced	2
Kale, dinosaur, stemmed	12 leaves
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Garlic, crushed, minced	2 cloves
Olive oil, extra virgin	4 tablespoons
Pecorino cheese, shaved
Anchovy fillets, oil packed	8 to 12

1. Stack and roll the kale leaves into a long cylinder, and cut crosswise into ¼-inch strips. 
2. Place the strips in a large bowl, add the juice and, with your hands, rub the juice into the kale strips for several minutes to soften them. 
3. Add the zest, salt, and pepper, mix well, and let stand for at least 2 hours. 
4. In a serving bowl, whisk together the garlic and oil. 
5. Add the kale mixture, and toss well. 
6. Taste and adjust seasonings as needed. 
7. Toss well and divide among plate. 
8. Top each plate with shaved cheese, garnish with 2 or 3 anchovy fillets, and serve. 

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

Mixed greens & fennel with blood orange vinaigrette

Green salad mix	4 cups
Fennel, thinly sliced	1 bulb
Pine nuts, toasted	¼ cup
Blood orange juice, fresh	2 tablespoons
Vinegar, red wine	2 tablespoons
Salt, kosher
Olive oil, extra virgin	5 tablespoons
Pepper, freshly ground

1. In a large bowl, toss the greens, fennel, and pine nuts. 
2. In a small bowl, combine the juice and vinegar, add the salt, and stir until dissolved. 
3. Whisk in the oil, and add pepper. 
4. Drizzle over the salad, toss, toss, and serve!