Dayrecipe Food Community

Makes about 4 cups.

INGREDIENTS

• 1 1/2cups whipping cream
• 1 1/2cups whole milk
• 6large egg yolks
• 3/4cup sugar
• 1tablespoon light corn syrup
• 3tablespoons amaretto
• 1/3cup coarsely chopped toasted almonds

DIRECTIONS Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer’s instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

“The last time I was in Texas, where I’m from originally, I had dinner at Zuni Grill on the San Antonio Riverwalk. I felt right at home when I took a bite of the pecans in the clever, southern-style crème brûlée,” says Linda M. Dunn of Sparks, Nevada.”I’d like to try making it at home.”

Toasted pecans are sprinkled over the crème brûlée after the sugar is caramelized so that the nuts don’t burn. Note that the custards can be prepared two days ahead of time. Caramelize the sugar on top of the custards up to two hours before serving, if you like.

6 servings

INGREDIENTS

Insalata Pantasca

Insalata pantasca is the potato and tomato salad of Pantelleria, a small,
poor island near Sicily, which is famous for its capers. Big, fat capers, full
of flavor and packed in salt. Like any local recipe, this has as many
variations as there are cooks. The fish that you would find in the
Pantelleria salad, however, is something you can’t locate in this country. I
like sardines in it; you might try something different, such as smoked trout.

You wouldn’t find yellow-fleshed potatoes on the island, but I love their
flavor in this salad. The more traditional choices would be whites, or
red-skinned — something on the waxy side.

Makes 4 to 6 servings.

INGREDIENTS

• 1 1/2 pounds yellow-fleshed potatoes, scrubbed
• coarse salt
• 1 pint cherry tomatoes, halved (quartered if very large)
• 1 small red onion, thinly sliced
• 1/3 cup oil-cured black olives, pitted and halved
• 2 tablespoons salted capers, well rinsed and drained
• 1/3 cup chopped flat-leaf parsley
• pinch of crushed red pepper flakes
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• 1 (3.75 ounce) can sardines in olive oil

DIRECTIONS Put the potatoes in a pot, cover with cold water by at least an inch, add a
good pinch of salt, and bring to a boil. Cover partway, reduce the heat to
medium, and cook until the potatoes are tender. Drain on a rack set in the
sink and leave them there until cool enough to handle.

Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing
bowl, separating the cubes as you go. Add the tomatoes, onion, olives,
capers, parsley, and red pepper. Toss gently. Crumble the oregano over the
top, pour in the oil, and toss gently.

Transfer the salad to a large serving dish. Drain the sardines and blot them
with paper towels, then arrange them over the salad. Let this sit for 30
minutes, and serve it at room temperature.

INGREDIENTS

• 1vanilla bean, splitlengthwise
• 1cup superfine granulatedsugar

DIRECTIONS Bury vanilla bean in sugar in a sealable container and let stand at least 2 days to allow vanilla to infuse sugar with its flavor.

Serve with: Pickled beets and baby potatoes sprinkled with parsley. Dessert: Lemon bars from the bakery.

Makes 4 servings.

INGREDIENTS

• 1/2cup purchased tartar sauce
• 2tablespoons plus 1/2 cup finely chopped green onions
• 2teaspoons plus 1 1/2 tablespoons chopped fresh thyme
• 1teaspoon drained capers4slices good-quality firm white bread, torn into pieces (1 1/2 cups)
• 1celery stalk with leaves, cut into 2-inch lengths
• 1 1/4pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks
• 1large egg
• 3/4teaspoon salt
• 1/2teaspoon ground black pepper3tablespoons olive oil
• lemon wedges

DIRECTIONS Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, andcapers in small bowl.

Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.

Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.