Dayrecipe Food Community

Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast.

Makes 6 to 8 servings.

INGREDIENTS

• 6ears fresh yellow corn
• 4cups low-salt chicken broth
• 3cups whipping cream2tablespoons olive oil
• 7bacon slices, cut crosswise into 1/4-inch-wide strips
• 1 1/2cups finely chopped onion
• 1 1/2cups finely chopped leeks (white and pale green parts only; about2 medium)
• 3/4cup finely chopped celery
• 1teaspoon fennel seeds
• 1 3/4pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes2tablespoons (1/4 stick) butter
• 6ounces fresh chanterelle mushrooms, thickly sliced
• 2tablespoons dry sherry
• 1teaspoon fresh thyme leaves1pound fresh crabmeat
• 2tablespoons chopped fresh parsley

DIRECTIONS Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in heavy large saucepan. Simmer 5 minutes. Remove from heat.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Seasonto taste with salt and pepper.

Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

“My favorite restaurant on the New Hampshire coast is Anthony Alberto’s Ristorante Italiano in Portsmouth,” writes Holly Price of Newfields, New Hampshire. “The food there is superb. On a recent visit, I ended my meal with the frozen praline mousse cake.”

Makes 12 servings.

INGREDIENTS

• for almond meringue
• 1 1/3cups whole almonds (about 6 ounces)
• 1cup sugar
• 4large egg whites
• 1tablespoon all purpose flourfor praline cream
• 1/2cup plus 3/4 cup sugar
• 2tablespoons plus 1/4 cup water
• 3/4cup sliced almonds (about
  3 ounces)6large egg yolks
• 1large egg
• 1tablespoon dark corn syrup
• 2tablespoons irish cream liqueur
• 2teaspoons instant espresso powder2cups chilled whipping cream

DIRECTIONS Make meringue: Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.

Make praline cream:
Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.

Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.

Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. (Can be made up to 1 week ahead. Cover tightly and keep frozen.) Cut cake into slices and serve frozen.

This recipe has a small yield, so it’s not necessary to sterilize and process the jars if you plan on keeping the marmalade in the refrigerator and eating it within a few weeks. But if you want to make larger batches, process the jars.

Active time: 40 min Start to finish: 1 day

Makes 3 (1/2-pint) jars.

INGREDIENTS

• 3lb ripe beefsteak tomatoes, peeledand chopped, reserving any juices
• 3cups sugar
• 2juice oranges, quartered, seeded, and sliced crosswise 1/8 inch thick
• 1lemon, quartered, seeded, and sliced crosswise 1/8 inch thick
• 1/8teaspoon saltspecial equipment:3 (1/2-pint) canning jars (optional) with lids and screw bands; a wide 5- to 6-quart heavy pot (at least 9 1/2 inches in diameter)

DIRECTIONSIf desired, sterilize jars, lids, and screw bands.

Chill 2 small plates (for testing marmalade).

Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, thentilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).

If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).

If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.

Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).

Let marmalade stand in jars at least 1 day for flavors to develop.

Cooks’ note:
• Marmalade keeps, chilled, 3 weeks.

INGREDIENTS

• to zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith). for strips, use a vegetable peeler. for grated zest, we prefer using a rasplike microplane zester, which results in fluffier zest, so pack to measure.

DIRECTIONS

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers’ is now on the National Register of Historic Places. John’s wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.

Makes 4 main-course servings.

INGREDIENTS

• 1/2cup all purpose flour
• 1 1/4pounds large veal scallops (each about 1/4 inch thick)
• 5tablespoons butter8ounces crimini mushrooms, sliced
• 2large shallots, finely chopped (about 1/2 cup)
• 3/4cup dry white wine
• 1cup whipping cream
• 2tablespoons chopped fresh parsley

DIRECTIONS Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.

Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.