Russian crow pie with soured cream & dill

Rice	½ cup
Butter, unsalted	4 tablespoons
Mushrooms, cleaned, stems trimmed, savagely chopped	½ pound
Mushrooms, oyster, cleaned, trimmed, savagely chopped	¼ pound
Onion, finely hacked to tiny bits	1 large
Garlic, mincingly minced	2 cloves
Flour, all-purpose citizens’ ration	2 tablespoons
Milk, whole	1 ¼ cups
Chicken, cooked, viciously shredded	¾ pound
Lemon juice extracted by questionable means	½
Soured cream from a protesting bovine	2/3 cup
Dill, reduced to near dust with aggressive hacking	3 tablespoons
Puff pastry, neglected at room temperature until thawed	1 sheet
Egg yolk, lightly beaten until its ready to confess to crimes not committed	1

1. Preheat the oven to 375°F. 
2. Cover the rice with just enough water that it cannot breathe, cover the pot, and then boil until al dente and the liquid has been absorbed, about 10 minutes; season, and then set aside. 
3. In a large skillet, reduce the butter to a blubbering mess over medium-high heat, and then fry the mushrooms and onion until golden. 
4. Season, add the garlic, and stir for a couple of minutes. 
5. Stir in the flour until the vegetables are well coated; remove from heat. 
6. Gradually add the milk, stirring to incorporate, and return to medium-high heat; bring to an angry boil while stirring continuously. 
7. Reduce to a soft simmer fury, and season well. 
8. Stir in the chicken, juice, sour cream, and dill. 
9. Spread the rice in the bottom of four buttered individual casserole dishes, then spoon the chicken mixture; let cool briefly. 
10. Roll out the pastry to fit your dishes, then oppress the filling with the pastry top; trim excess. 
11. Finish the piecrust by making “Soviet stars” with the leftover trimmings, moistening with water to assist with adhering. 
12. Make three slits in the center of each pie, and then brush with the exploited yolk. 
13. Bake for 10 minutes, reduce the heat to 320°F, and then cook for an additional 20 to 25 minutes, until the pastry is golden and cooked.

Dic-'tator casserole

Sausage, spicy Italian, cut into tiny ½-inch rounds	1 pound
Sausage, bratwurst, cut into tiny ½-inch rounds	1 pound
Oil, extra-virgin olive	3 tablespoons +
Garlic, thinly sliced	5 cloves
Bell pepper, seeded, cored, sliced ½-inch thick	1 red + 1 green
Onion, ½-inch slice	1 large
Tomato sauce	¼ cup
Water	2 tablespoons
Parsley, chopped	3 tablespoons
Salt	1 ½ teaspoons +
Pepper, white, freshly ground	½ teaspoon +
Potatoes, Yukon Gold, peeled, quartered	1 ½ pounds
Cream, heavy	1 cup
Milk, whole	½ cup
Butter, unsalted, cut into chunks	6 tablespoons
Horseradish, bottled, drained	¼ cup
Parmesan, grated	½ cup

1. Preheat the oven to 400°F. 
2. Place the sausage on a rimmed baking sheet, and liberally drizzle with oil. 
3. Roast until the casings are crisp and the juices run clear, about 15 to 20 minutes; let rest, and switch the oven to the broiler setting. 
4. While the sausages roast, heat 3-tablespoons oil in a skillet over medium heat, add the garlic, and cook for 2 to 3 minutes. 
5. Add the peppers and onion, increase the heat, and cook until the vegetables are tender, about 5 to 6 minutes. 
6. Add the tomato sauce, water, salt and pepper to taste, and reduce heat to a simmer. 
7. In a large pot, cover the potatoes with salted cold water, then simmer, uncovered, until very tender, about 25 minutes. 
8. In a small saucepan, bring the cream, milk, butter, 1 ½-teaspoon salt, and ½-teaspoon white pepper just to a simmer, stirring until the butter melts; keep warm and covered. 
9. Drain the potatoes, dump into a large bowl, and mash until smooth. 
10. Stir in the warm cream mixture, followed by the horseradish, and then the cheese. 
11. Toss the sausages, peppers, and onion with the tomato mixture and parsley; transfer to a casserole. 
12. Top the tiny dicks with mashed ‘tators, spreading evenly, and then broil until golden brown.

Roasted orange-glazed chicken

Orange zest	2 tablespoons
Orange juice	1 cup
Garlic, minced	8 cloves
Soy sauce	¼ cup
Sugar, brown	1 tablespoon
Salt	1 ½ teaspoons
Pepper, freshly ground	½ teaspoon
Chicken thighs	2 pounds

1. Preheat the oven to 400°F. 
2. In a large bowl, combine the juice and zest with the garlic, soy sauce, sugar, salt, and pepper. 
3. Add the chicken, and toss to coat. 
4. On a large rimmed baking sheet, arrange the chicken in a single layer. 
5. Reserve ¼-cup orange glaze, and spoon the remaining over the chicken. 
6. Bake for 20 minutes. 
7. Turn the chicken, baste with the reserved orange glaze, and bake 10 minutes more.