Meyer lemon bars

Sugar, powered	½ cup +
Butter, softened	1 cup +
Flour, all purpose	1 cup + ½ cup
Flour, almond	1 cup
Eggs	2 large
Sugar, granulated	2 cups
Meyer lemon juice zest	1/3 cup 1 tablespoon
Baking powder	½ teaspoon

1. Preheat to 350°F.
2. Line a 9-by-13-inch baking dish with aluminum foil with an overhang of 1 or 2 inches; grease with butter.
3. Cream the butter, add the powdered sugar, and then beat until light and fluffy.
4. Reduce the mixer to medium speed, add the flours, and mix until combined.
5. Press into the baking dish, and bake for 15 to 20 minutes, or until golden.
6. Beat the eggs, sugar, juice and zest together.
7. Sift the 1/2 cup flour baking powder, and then add to the custard.
8. Pour over hot crust, and bake for 20 to 25 minutes.
9. Cool completely before cutting, and then dust with powdered sugar before serving.

Turkey, juniper & green peppercorn terrine

Chicken livers, trimmed, finely chopped	8 ounces
Turkey, ground	1 pound
Pork, ground	1 pound
Pancetta, diced	8 ounces
Pistachios, shelled, roughly chopped	½ cup
Salt	1 teaspoon
Mace, ground	½ teaspoon
Garlic, crushed	2 cloves
Peppercorns in brine, green, drained	1 teaspoon
Juniper berries	1 teaspoon
Wine, dry white	½ cup
Gin	2 tablespoons
Orange, zest	1
Vine leaves in brine, large	8
Olive oil, extra virgin
Pickle or chutney

1. In a bowl, combine the livers, turkey, pork, pancetta, nuts, salt, mace, and garlic. 
2. Lightly crush the peppercorns and juniper berries, and add them to the mixture. 
3. Stir in the wine, gin, and zest. 
4. Cover and refrigerate overnight. 
5. Preheat to 325°F. 
6. Rinse the vine leaves under cold water; drain thoroughly. 
7. Lightly oil a 5-cup ovenproof terrine dish. 
8. Line the terrine with the leaves, letting the ends hang over the sides. 
9. Pack the meat mixture into the terrine, and fold the leaves over to enclose. 
10. Brush lightly with oil. 
11. Cover the terrine, place in a roasting pan, and pour in boiling water to come halfway up the sides. 
12. Bake for 1 hour 45 minutes, checking the water level occasionally, adding more as needed. 
13. Leave the terrine to cool, then pour off the surface juices. 
14. Cover with plastic wrap, then foil, and place a weight on top; chill overnight in the refrigerator. 
15. Carefully turn out the terrine on to a serving plate, and cut into slices. 
16. Serve at room temperature with pickle or chutney. 

Recipe from 500 Slow Recipes.

Braised beef in a rich peanut sauce

Beef chuck, cut into 1-inch cubes	2 pounds
Vegetable oil	3 tablespoons
Onions, chopped	2
Garlic, crushed	2 cloves
Paprika	1 teaspoon
Turmeric, ground	Pinch
Rutabaga, peeled, cut into ¾-inch chunks	½ pound
Beef stock, boiling	1 ¾ cups
Fish sauce	1 tablespoon
Tamarind sauce	2 tablespoons
Sugar, light brown	2 teaspoons
Thyme	1 sprig
Bay leaf	1
Peanut butter	2 tablespoons
Rice, easy-cook white	3 tablespoons
Vinegar, white wine	1 teaspoon
Salt
Pepper, freshly ground

1. Heat 2 tablespoons oil in a skillet, and brown the beef on all sides; transfer the meat and any juices to the slow-cooker pot, and set the slow cooker to HIGH.
2. Heat 1 tablespoon oil in the same skillet, add the onions, and fry gently for 10 minutes, until softened.
3. Add the garlic, paprika, and turmeric, and cook for 1 minute; transfer the mixture to the slow cooker.
4. Add the rutabaga, and then pour in the stock, fish and tamarind sauces, sugar, thyme, and bay leaf.
5. Cover, reduce the heat to LOW, and cook for 4 hours.
6. Set the heat to HIGH.
7. Remove about 4 tablespoons of the cooking juices to a bowl, and blend in the peanut butter; stir into the pot.
8. Sprinkle the rice on top, and stir to combine.
9. Cover, and cook for about 45 minutes, or until the rice is cooked and the sauce has thickened slightly.
10. Stir in the vinegar, and season to taste.

Recipe from 500 Slow Recipes.

Wasabi sauce

Canola oil	2 tablespoons
Lime juice	1 ½ tablespoons
Wasabi paste	1 tablespoon
Ginger, freshly grated	½ teaspoon
Salt, coarse sea

1. Whisk the oil and juice together. 
2. Add the wasabi, ginger, and salt to taste. 
3. Drizzle on scallops or crab cakes, and serve.