Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Roast Beef with Root Vegetable Salad

1 pound sweet potatoes, scrubbed and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 3/4-inch pieces
1 pound celery root, peeled and cut into 3/4-inch pieces
1 pound golden beets, peeled and cut into 3/4-inch pieces
4 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
Salt
One 1 1/2-pound eye of round beef roast, trimmed of visible fat
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 1/2 teaspoons brined green peppercorns, chopped, plus 1 tablespoon of brine
1 teaspoon honey
4 cups baby arugula (about 3 ounces)

Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the oil and season with salt. Spread the vegetables on the baking sheet and roast on the bottom rack of the oven for about 1 hour, stirring occasionally, until browned and very tender. Let cool slightly.

Meanwhile, in a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the roast with salt. Add it to the skillet and cook over moderately high heat, turning, until browned all over, about 5 minutes. Transfer the roast to a plate and pour off the fat in the skillet. Add 2 tablespoons of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into the large bowl.

Return the meat to the skillet and roast in the oven for 25 minutes, until an instant-read thermometer inserted in the thickest part registers 115° for medium-rare meat. Transfer the roast to a board; season with black pepper.

Squeeze the roasted garlic cloves from their skins into the meat juices in the bowl and mash with a fork. Whisk in the vinegar, peppercorns, brine and honey. Add the roasted vegetables to the bowl and toss with the dressing. Add the arugula and toss again.

Carve the roast into thin slices and serve warm or at room temperature with the salad.

Braised Rabbit with Mustard and Fennel

1/2 cup Dijon mustard
2 tablespoons yellow mustard seeds
One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
Salt and freshly ground pepper
2 tablespoons canola oil
1 medium onion, cut into 1/2-inch dice
1 fennel bulb, cut into 1/2-inch dice
2 thyme sprigs
1 rosemary sprig
4 sage leaves
1/4 cup dry white wine
2 cups rabbit or chicken stock or low-sodium broth
Soft polenta, for serving

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

Preheat the oven to 325. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.

Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.

Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.

Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. Serve in shallow bowls over polenta.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players

Pan-Seared Butternut Squash

2 tablespoons vegetable or canola oil
5 fresh sage leaves, sliced into a very thin chiffonade
Leaves of 4 fresh thyme sprigs
1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4-inch cubes, about 5 cups worth (if buying pre-cut squash, you’ll need about 1 1/4 pounds)
1 teaspoon pomegranate molasses (See Recipe Note)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
Handful of Parmigiano-Reggiano cheese shavings, to serve

Heat the vegetable oil in a 12-inch cast iron pan, or a large sauté pan or skillet, over medium-high heat. When the oil is hot, add the thyme and sage and fry them for 30 seconds. Add the squash, immediately toss to coat with the oil, and spread the squash out into as much of a single layer as possible. Cook for 5 minutes, stirring once or twice.

Lower the heat to medium and continue cooking for another 10 minutes or longer, stirring occasionally, until the sides of the cubes vary from light to dark brown and the squash is tender all the way through when poked with a fork. Pay attention to the heat under the pan, taking care not to burn the outsides before the middles are soft, but don’t fear failure if a few of the cubes darken to near black here and there. As the squash cooks, stir and scrape often with a wooden spoon or heatproof spatula that can do the work of getting the tasty bits up off the bottom of the pan without scraping it silly.

While the squash cooks, briskly whisk together the molasses, balsamic and olive oil and set it aside.

As soon as squash is tender throughout, sprinkle with salt and pepper, adding more to taste. Transfer the butternut to a platter and drizzle with the balsamic vinaigrette. Scatter the shards of cheese over top and serve immediately.

Leftovers, if any, can be stored in an airtight container for up to 3 days and reheated in a hot pan until warm. They are also excellent in an arugula salad with red onions and more of the same balsamic dressing.

Kalpudding (Swedish Caramelized Cabbage with Meatloaf)

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons golden syrup
Kosher salt and freshly ground pepper, to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:
1/3 cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and golden syrup, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.

While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.

When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.

While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

Burmese Cabbage Salad

Generous 1/2 cup thinly sliced shallots
1 red or green cayenne chile, seeded and minced, to taste, or substitute a milder chile such as a jalapeño or a Hungarian wax pepper
About 1 tablespoon fish sauce, or 1 teaspoon salt, or to taste
2 tablespoons fresh lime juice
About 2 cups grated or very thinly sliced Savoy, green, or Napa cabbage

Combine the shallots, chile, fish sauce or salt, and lime juice in a medium bowl and toss. Set aside for 10 minutes to half an hour.

Add the shredded cabbage and toss well. Taste for seasoning, and sprinkle on more fish sauce or salt if you wish.”

Nyoom Kroit T’Long (Cambodian Pomelo Salad)

3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon palm sugar, or substitute brown sugar
1 pomelo or large grapefruit (approximately 1¼ pounds)
2 tablespoons Dry-Roasted Grated Coconut (page 308)
2 tablespoons Dry-Roasted Peanuts (page 308), coarsely chopped
1 tablespoon chopped shallots
1 cup mint leaves, chopped
2 to 3 bird chiles, finely chopped
Bibb lettuce leaves, washed and dried, for garnish

In a small bowl, mix together the fish sauce, lime juice, and sugar, stirring vigorously to dissolve the sugar completely. Set aside.

Peel the pomelo or grapefruit and separate into segments. Cut off the inside “seam” of each segment and then run your thumb between the membrane and the fruit to free it. Place the fruit in a bowl.

When ready to serve, pour off any juice that has accumulated at the bottom of the bowl; reserve for another purpose. Add the roasted coconut and peanuts, the shallots, mint, and chiles to the fruit and mix well. Pour the lime dressing over and mix well. Taste and adjust the balance of salt, sour, sweet (fish sauce, lime juice, and sugar) if you wish, then serve immediately on a bed of lettuce.

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Sweet Potato Flans

The Flan

1 cup mashed sweet potato
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup maple syrup
4 eggs
1 cup buttermilk (or yogurt)
2 teaspoons vanilla extract
Sea salt

Caramel Pecans and Maple Yogurt

1 teaspoon butter
1/2 cup pecans, broken or whole
1 teaspoon sugar
Sea salt
1 cup yogurt
1 tablespoon maple syrup

Heat the oven to 325 F.

In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, and 1/4 teaspoon salt and purée until smooth.

Divide the purée among six custard dishes. Put the custard dishes in a large baking pan and pour hot water into the pan until it reaches at least an inch up the sides of the dishes.

Bake in the center of the oven for 45 minutes. The flans should be set and barely quiver when shaken. Let cool.

While the flan is cooling, melt the butter in a small pan over low heat. Then add the pecans, sprinkle with sugar, and turn to coat evenly. Cook, stirring frequently, until the sugar coats and caramelizes the nuts.

Remove to a plate and sprinkle with salt. Chop as finely or coarsely as you want.

In a small bowl, combine the maple syrup and the yogurt. Taste, and add more maple syrup if you want.

Serve the flan topped with a spoonful of maple yogurt, garnished with chopped caramel pecans.

Vietnamese Pomelo Salad with Shrimp and Meat (Goi Buoi Tom Thit)

1/2 teaspoon salt
1/2 pound large or jumbo shrimp, peeled and deveined
1/4 pound boneless skinless chicken breast or boneless pork chop, or ¾ to 1 cup matchstick-cut gio (Vietnamese silky sausage)
1 medium pomelo
1 carrot, peeled and cut into fine shreds
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup Crispy Caramelized Shallot

Dressing
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce, homemade or storebought

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.

Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you’re using the Vietnamese sausage, skip this step because it’s already cooked.)

Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

Cut off one end of the pomelo to reveal its fleshy pith. Then use your fingers and knife to remove the pith so that all that’s remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.

For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar.

Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.

Sticky Toffee Pudding

Makes 6–8 servings

1 1/2 cup dark muscovado sugar, packed
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 tesspoon salt
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
6 tablespoon + 1 teaspoon unsalted butter
1 1/3 cup (about 14) Medjool dates, chopped

+ heavy cream, for serving

Heat the oven to 375°F.

Put 1/2 cup of sugar and the flour, baking powder, and salt in a bowl, using your fingers to get any lumps out of the sugar.

Melt 4 tablespoons of the butter (I melt mine in the microwave). In a large bowl, combine the melted butter, milk, egg, and vanilla extract.

Stir the liquid into the flour and sugar with a wooden spoon or a spatula, and mix until smooth. Stir in the dates. Tip the mix into a buttered 1 1/2-quart dish, and place on a sheet tray with a lip to catch any sticky toffee that bubbles over.

Dot the top with the remaining butter and sprinkle with the remaining sugar. Pour 2 cups plus 2 tablespoons of boiling water over the whole thing. Bake for 45 minutes, and watch it bubble.

Serve hot with loads of cream.

Cheddar Shortbreads

8 tablespoons (1 stick) cold butter, plus more for greasing the pan
2 cups grated cheddar cheese
1 1/2 cups all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon cayenne

Heat the oven to 400F. Cut the stick of butter into chunks. Grease a baking sheet with more butter. Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop. Turn the dough onto a sheet of plastic, wrap it, and press it gently into a ball. Refrigerate the dough for at least 20 minutes or up to several hours.

Pinch off heaping tablespoon-sized pieces of the dough and roll them into 1-inch balls with your hands. Put the balls on the prepared pan, leaving 2 inches between them. Press down on each ball with your fingers to flatten it to 3/4 inch thick. If there is dough left over when the sheet is filled, wait and cook a second batch.

Bake for 10 to 12 minutes, until the shortbreads are puffed and golden brown. When they’re cool enough to handle, transfer them to a wire rack and bake the remaining dough. Serve right away or store covered at room temperature for up to 1 day.

Coddled Eggs with Wine

4 eggs
1 garlic clove (minced finely)
3 small shallots (chopped very finely)
1 cup red Bordeaux wine
2 tbsp unsalted butter
1/2 tsp granulated sugar
1/2 garlic glove (for rubbing)
Salt & black pepper for seasoning

Preheat oven to 400 F

For the sauce:
In a saucepan, melt the butter, add minced garlic and shallots, fry for 3-4 minutes, until slightly golden and soft. Add the wine, 1/2 tsp sugar and leave to reduce by half on a medium to low heat (this should take approx. 6-8 minutes).

To make:
Rub the inside of the ramekin/ cocotte/ oven-proof pot with the garlic clove and crack the eggs into the recipient. Pour piping hot Bordelaise sauce onto the eggs, season with salt and pepper, and place in oven for 5-7 minutes, until the eggs are poached (you want your eggs slightly runny).

Serve with grilled bread.

Pierre Hermes’ Olive Oil Sables

1 large hard-boiled egg, white discarded or reserved for other uses
2 1/4 cups all-purpose flour
6 tablespoons potato starch
15 tablespoons (1 stick plus 7 tablespoons) unsalted butter, at room temperature
1/3 cup olive oil (a fruity oil is best)
1 cup confectioners’ sugar, sifted
2 1/2 ounces (about 1/2 cup) pitted black olives, preferably oil-cured, chopped

Grate the hard-boiled egg onto a piece of wax paper. Put the flour and potato starch in a strainer set over a large bowl and sift into the bowl; whisk to thoroughly blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it’s soft and creamy. Beat in the olive oil, followed by the grated yolk. Blend in the confectioners’ sugar, reduce the speed to low and add the dry ingredients. Mix until the dough just comes together—there’s no reason to beat this dough, and you shouldn’t—then stir in the chopped olives. You’ll have a soft, pliable dough. (If you prefer, you can make the dough by hand, using a rubber spatula to blend the butter, oil, yolk and sugar and to fold in the dry ingredients and olives.)

Turn the dough out onto a work surface, divide it into thirds, and shape each piece into a log about 1 1/2 inches in diameter. Wrap the dough in plastic and chill for several hours or, better yet, overnight. If you’re in a hurry, you can freeze the logs for an hour or so.

When you’re ready to bake the sablés, center a rack in the oven and preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.

Working with 1 log at a time, slice the cookies 1/4 inch thick and arrange them on the baking sheet—you want to bake these one sheet at a time.

Bake the sablés for 15 to 18 minutes, rotating the baking sheet at the midway mark, or until the cookies are firm, but not colored. They may turn golden around the edges, but you don’t want them to brown. Transfer the cookies to a rack to cool, and repeat with the remaining logs of dough, making sure to use a cool baking sheet each time.

Makes about 60 cookies.

Cider-Roasted Root Vegetables

4 medium golden beets, peeled, thickly sliced
4 medium carrots, peeled, sliced lengthwise into 2-inch long pieces
3 medium garnet yams, sliced lengthwise into 2-inch long pieces
4 medium parsnips, peeled, sliced lengthwise into 2-inch long pieces, any tough woody core removed
1 large red onion, thickly sliced
1/2 cup cider vinegar
1/2 cup olive oil
3 Tbsp dark brown sugar
1/4 teaspoon kosher salt
Freshly grated black pepper to taste
3/4 teaspoon thyme, dry or fresh

Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix togther the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine.

Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don’t crowd each other too much and the hot oven air can circulate around the vegetables. (You’ll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.

Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

Scalloped Potatoes with Caramelized Onions and Gruyere

2 Tbsp olive oil
4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper (or black pepper if that is what you have)
1 teaspoon of butter to butter the gratin or casserole dish
1 teaspoon finely minced fresh rosemary

Heat olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.

Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.

Roasted Baby Turnips

2 bunches baby turnips, peeled and chopped into quarters
2 tablespoons olive oil
Pinch of salt, to taste

Dijon-Shallot Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 shallot, finely minced
Pinch of salt, to taste
1 tablespoon tarragon, chiffonade

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots. Note: These are best served at room temperature.

Miso-Maple Roasted Root Vegetables

2 pounds root vegetables, cut in roughly 1/2-inch pieces
2 tablespoons miso paste (see above)
2 tablespoons maple syrup (or honey, if you prefer)
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons canola or grapeseed oil

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).

Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil. Toss the sauce with the cut-up root vegetables, coating them well.

Transfer to the baking sheet and roast, turning periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized. Eat as soon as possible.

Hasselback Potato Gratin

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
3 to 3 1/2 pounds russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer (5 to 6 medium, see note above)
2 tablespoons unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above).

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.