Cheddar, dandelion & anchovy soufflés

Butter, softened	4 tablespoons + 1 ½ tablespoons
Cheddar, grated	2 ounces + 7 ounces
Flour, all purpose	2 tablespoons
Milk	1 cup
Salt
Pepper, freshly ground
Eggs	6 yolks + 10 whites
Anchovy paste	1 tablespoon
Dandelion greens, shredded	½ ounce
Anchovy fillets in oil, drained	4

1. Butter four 4-inch soufflé dishes, and coat the insides with ½ ounce cheddar each. 
2. In a small pan, melt the butter, add the flour, and cook, stirring, for 2 minutes. 
3. Still stirring, add the milk and bring to a boil over medium heat. 
4. Let bubble for a minute or two, and then pour into a bowl. 
5. Season very lightly with salt and generously with pepper, whisk in the egg yolks, and then the anchovy paste. 
6. Cover the bowl with plastic wrap; let cool slightly. 
7. Preheat the oven to 400°F. 
8. Beat the whites with a pinch of salt until soft peaks form. 
9. Immediately mix one-third of the whites into the warm soufflé mixture with a whisk, then, with a large wooden spoon, fold in the rest with one hand while sprinkling in the greens and 2 cups cheddar with the other.
   Stop as soon as the mixture is completely amalgamated. 
10. Spoon the mixture into the dishes, and bake for 6 minutes. 
11. Sprinkle the tops with a little cheddar, and immediately return to the oven for 2 minutes. 
12. Top each soufflé with a rolled anchovy fillet, and serve immediately. 

Yield: 4
Recipe adapted from Eggs by Michel Roux.

Baked eggs with livers & shallots in wine

Red wine	1 scant cup
Thyme	1 sprig
Bay leaf	1
Shallot, finely sliced	1
Veal or chicken stock	¼ cup
Chicken livers, trimmed, cut into small pieces	2
Peanut oil	1 tablespoon
Salt
Pepper, freshly ground
Butter, softened	2 tablespoons
Eggs	4

1. Preheat the oven to 325°F. 
2. In a small saucepan over medium-low heat, combine the wine, thyme, and bay leaf, and reduce by half. 
3. Add the shallot and stock, and reduce until thick enough to coat the back of a spoon. 
4. Discard the thyme sprig and bay leaf; set aside the wine mixture. 
5. In a small skillet over medium-high heat, warm the oil, and then quickly sear the livers for 30 seconds. 
6. Season, transfer to a bowl, and set aside. 
7. Brush the inside of four ramekins (about 3 ¼-inches in diameter and 1 ½-inches deep) with butter, and season lightly with salt and pepper. 
8. Combine the livers and wine, season to taste, and divide between the dishes. 
9. Carefully tip an egg into each dish, and bake to your liking, about 10 to 13 minutes. 
10. Place the dish on a plate, and serve with toast. 

Yield: 4
Recipe from Eggs by Michel Roux.

Lemon tart

Pâté suerée
Flour, all purpose	1 ¾ cups +
Butter, diced, softened	8 tablespoons + 1 ½ tablespoons
Sugar, confectioners’	1 cup
Salt, fine sea	Pinch
Eggs	2
Filling
Lemons, zest and juice	4
Eggs	9 + 1 yolk
Sugar, superfine	2 scant cups
Cream, heavy, chilled	1 ¼ cups
Milk	½ teaspoon
Sugar, brown	2 tablespoons

Pâté suerée

1. On preferably a marble surface, make a well with the flour, and then add the 8 tablespoons butter, sugar, and salt. 
2. Using your fingertips, mix all the ingredients in the well, and then add the eggs, and gradually draw in the flour, little at a time, and mix well. 
3. Knead the dough two to three times with the heel of your hand to make it completely smooth. 
4. Wrap in plastic wrap, and rest in the refrigerator for 1 to 2 hours before using. 
5. Grease a 9-by-1-inch tart pan with 1 ½ tablespoons butter, and place on a baking sheet in the refrigerator for 20 minutes. 
6. Preheat the oven to 400°F. 

Filling

1. Combine the zest and juice in a bowl. 
2. Lightly whisk the eggs with the sugar in another bowl. 
3. Whip the cream to a light ribbon consistency. 
4. Mix the eggs into the lemon juice, and then fold this mixture into the cream; cover and refrigerate. 
5. Prick the bottom of the pastry shell, line with wax paper and pie weights, and bake blind for 20 minutes. 
6. Remove the pie weights and paper, and let cool for 1 to 2 minutes. 
7. Beat the egg yolk together with milk, and brush the inside of the pastry shell. 
8. Return to the oven for 5 minutes. 
9. Reduce the oven to 300°F. 
10. Give the filling a stir, pour into the shell, and then bake for 1 hour 20 minutes. 
11. Cut off any excess dough from the rim. 
12. Leave the tart on the baking sheet for 20 minutes, and then carefully remove from the tart pan. 
13. Slide the tart onto a wire rack, and let cool for 3 to 4 hours. 
14. Sprinkle on sugar evenly over the surface, and then brown it with a cook’s blowtorch. 
15. Cut and serve. 

Recipe adapted from Eggs by Michel Roux.

Arlington chicken liver pâté

Bacon, chopped	1 pound
Onion, large, coarsely chopped	1
Garlic, minced	4 cloves
Chicken livers, cleaned	2 pounds
Butter, chunk cut	¾ cup
Salt
Pepper, freshly ground
Parsley leaves, minced + 15 to 20 leaves whole	½ bunch + garnish
Cilantro, minced	½ bunch

1. Fry the bacon over medium heat in a large skillet until lightly browned. 
2. Add the onion and garlic, reduce heat to low, and cook until the vegetables are soft and lightly browned, about 10 minutes. 
3. Add the livers, and cook, stirring in the butter a few tablespoons at a time, until the livers are cooked through but still pink inside, about 8 to 10 minutes.
4. Season with salt and pepper, and then stir in the parsley and cilantro. 
5. Transfer to a food processor, and pulse three to four times to create a coarse paste. 
6. Line a 1 ½-quart terrine with plastic wrap, and pour in the liver mixture. 
7. Cover the terrine with plastic wrap, and refrigerate until the butter solidifies, or as long as 5 days. 
8. Turn out onto a serving plate, scatter parsley leaves evenly over the top. 

Serve with toasted bread, perhaps a bit of chutney or relish, and a salad.

Recipe from The Country Cooking of Ireland by Colman Andrews.

Corn soup with shitakes & thyme

Butter, unsalted	2 tablespoons + 1 tablespoon
Olive oil	2 tablespoons
Shallots, minced	2
Garlic, minced	4 cloves
Chicken broth	4 cups
Corn kernels	2 pounds
Cream, heavy	1/3 cup
Salt, fine sea
Pepper, freshly ground
Shitake mushrooms, thinly sliced	½ cup
Thyme leaves, minced	½ teaspoon

1. In a Dutch oven, warm 2 tablespoons butter with the oil over medium-high heat. 
2. Add the shallots and garlic, and sauté until soft, about 3 minutes. 
3. Add the broth, and bring to a boil. 
4. Add the corn, and cook for 5 minutes. 
5. Remove from heat, and let cool slightly. 
6. Purée half of the soup in a blender, and return to the pot with the cream. 
7. Season with salt and pepper. 
8. In a small frying pan, melt 1 tablespoon butter over medium-high heat. 
9. Add the mushrooms and thyme, and sauté, stirring often, until the mushrooms release their liquid and brown, about 4 minutes. 
10. Ladle soup into bowls, and garnish with mushrooms.