Starters
Hand-Cut Fries with Smoked Aioli (G),(V)
1. 3/4 cup mayonnaise
2. 1 garlic clove
3. 1 teaspoon pimentón de la Vera (smoked Spanish paprika)
4. 1 teaspoon fresh lemon juice
5. 1 tablespoon plus 2 teaspoons finely chopped flat-leaf parsley
6. Kosher salt and freshly ground pepper
7. Vegetable oil, for frying
8. 3 large baking potatoes (about 2 pounds), peeled and cut into 1/2-inch-thick sticks.
Mushroom Soup with Toasted Bread (V)
1. Three 1/2-inch slices of sourdough bread (6 ounces), crusts removed
2. 4 tablespoons unsalted butter
3. 1 1/2 pounds white mushrooms, coarsely chopped
4. 2 portobello mushrooms—stems discarded, black gills reserved for garnish, caps coarsely chopped
5. 2 large garlic cloves, thinly sliced
6. Salt and freshly ground white pepper
7. 6 cups vegetable broth or water
8. 3/4 cup heavy cream
9. 12 dill sprigs
Chicken Liver Pâté with Pistachios
1. 2 sticks softened unsalted butter, plus 4 tablespoons melted
2. 3 large shallots, thinly sliced (1 cup)
3. 2 pounds chicken livers, trimmed
4. Salt and freshly ground pepper
5. 3/4 cup dry Marsala
6. 1/2 cup chicken stock
7. 11/4 cups salted roasted pistachios, 1/2 cup chopped
8. 1/4 cup chopped parsley
9. 1 teaspoon chopped thyme
Poached Eggs with Parmesan and Smoked Salmon Toasts
1. Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
2. Extra-virgin olive oil, for brushing
3. 1/4 cup freshly grated Parmesan
4. 2 ounces thinly sliced smoked salmon, cut into 8 long strips
5. 4 large eggs
Potato, Leek and Radish Green Vichyssoise
1. 2 tablespoons unsalted butter
2. 2 medium leeks, white and tender green parts, coarsely chopped
3. 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
4. Salt and freshly ground pepper
5. 1 quart chicken stock or low-sodium broth
6. 1 quart water
7. 8 cups packed radish greens (from 2 pounds radishes)
8. 1 cup crème...