Ingredients

For all:

• 2 pounds lemons, scrubbed and cut lengthwise into 8 wedges
• 1/4 c. fresh lemon juice
• 10 half-pint canning jars with lids and rings, sterilized

Lemon marmalade:

• 2 lb. lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
• 8 1/2 c. sugar (3 3/4 lb.)

Meyer lemon marmalade:

• 2 lb. Meyer lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
• 7 1/2 c. sugar (3 1/4 lb.)

Valencia orange marmalade:

• 2 lb. Valencia oranges, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
• 8 c. sugar (3 1/2 lb.)

Preparation

Day 1:

For all of the marmalades: in a large, nonreactive saucepan, cover the first 2 lb. of lemons with 2 inches of water (about 8 cups). Leave to stand at room temperature overnight.

For the orange marmalade: In another nonreactive saucepan, cover the orange wedges with 2 inches of water (about 8 cups) and leave to stand at room temperature overnight.

Day 2:

_For all of the marmalades: _Bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.

For the lemon marmalade: In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.

For the Meyer lemon marmalade: In a large saucepan, cover the Meyer lemon slices with 1 inch of water (about 4 cups) and let stand at room temperature overnight.

_For the orange marmalade: _Bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.

Day 3:

For all the marmalades: Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Food and Wine, December 2013

Ingredients

• 5 ounces fresh shiitake mushrooms
• 5 ounces fresh portobello mushrooms
• 5 ounces fresh cremini (or porcini) mushrooms
• 1 tablespoon good olive oil
• 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot, chopped
• 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
• Kosher salt
• Freshly ground black pepper
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1/4 cup all-purpose flour
• 1 cup dry white wine
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Preparation

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. [CP: Right here, mom says she blenderized half of the soup all the way smooth, and another half just coarse.] Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Ina Garten, Food Network

Ingredients

• 1 oz. Southern Comfort
• dash angostura bitters
• 4 oz. champagne, chilled
• twist lemon peel

Preparation

Combine. Variations: Brandy instead of Southern Comfort, no bitters, orange peel; Cognac, extra dash or two of bitters, no citrus.

Epicurious, February 2003

Ingredients

• 1 1/2 oz. pisco
• 1/2 oz. lime juice
• 1/2 oz. Clement Creole Shrubb (or Grand Marnier, Cointreau)
• 1/4 oz. Cherry Heering
• 2 dashes bitters (pref. orange)

Preparation

Combine ingredients in an ice-filled shaker. Shake, then strain into a sugar-rimmed cocktail glass. Garnish with a lime wheel.

Arnaud’s French 75 Bar, via Spirit Magazine

Ingredients

• 4 chicken thighs
• salt and pepper
• 5 tbsp. olive oil
• 1/2 c. tomate frito (or a sofrito or other rich tomato sauce, pref. homemade)
• 1 c. samfaina (pisto)
• 1/3 c. roasted red peppers
• 1/3 c. roasted onions
• 1/3 c. roasted eggplant
• 2 tbsp. parsley, chopped

Preparation

Cut the eggplant, peppers, and onions into 1/4" pieces, place them in 3 tbsp. of the olive oil (or, if your peppers or eggplant were cured in olive oil, the olive oil from the vegetables), and set aside.

Cut the chicken thighs into quarters and season them with salt and black pepper. In a large saute pan, heat the other 2 tbsp. of olive oil over medium-high heat. When hot, add the chicken, skin side down, and brown on all sides, 5-6 minutes. Set aside.

In the same pan, add the tomate frito and simmer for 4 minutes over medium-low heat. Return the chicken to the pain and continue to simmer for 6-7 minutes, until just about cooked through.

Stir in the samfaina and the vegetables in olive oil. Stirring frequently, cook over medium-high heat for 2 minutes, until heated through. Sprinkle with parsley and serve.

Jose Andres Foods

Ingredients

• 2 oz. rye
• 1/2 oz. maple syrup
• 1/2 oz. lemon juice
• 1/4 oz. Suze (or punt e mes, campari, Fernet, etc.)
• absinthe

Preparation

Combine first four ingredients in an ice-filled shaker. Hard-shake, then strain into a cocktail glass that has been rinsed with absinthe. Garnish with a thyme sprig.

Sobou, via Spirit Magazine

Ingredients

For the dressing:

• 1 c. olive oil
• 1/4 c. sherry vinegar
• zest and juice of 2 clementines
• 1 shallot, thinly sliced
• 12 nice black olives, pitted and halved
• sea salt to taste

For the salad:

• 1/2 head romaine lettuce
• 1/2 head bibb lettuce
• 1/2 head red lettuce
• 8 oil-packed sardines
• 4 clementines, peeled and sliced into 1/4" rounds
• sea salt to taste

Preparation

To make the dressing: whisk together olive oil, vinegar, clementine juice, zest, and shallots in a medium bowl. Add olives, season with salt, set aside.

To make the salad: Divide the heads of lettuce into individual leaves and distribute among 4 plates or bowls. Place two sardines and four clementine slices on each salad. Drizzle each salad with dressing and season with sea salt.

Jose Andres Foods

Ingredients

• 9 black tea bags
• 2 oz. ground masala spice blend
• 2 oz. freshly grated ginger
• 3/4 oz. rye
• 3/4 oz. cognac
• 3/4 oz. rum
• 2 oz. whole milk

Preparation

Simmer the first three ingredients in 4 cups of water for 20 minutes. Strain into a liquid measuring cup, then add an equal amount of sugar to make a 1:1 syrup. Stir until dissolved.

For each drink, fill a 9-oz mug with boiling water. In a separate glass, combine 1/2 oz. masala tea syrup with the rye, cognac, rum, and milk. When the mug is hot, discard the water, pour the contents of the glass into the bug, and top with more boiling water. Garnish with freshly grated cinnamon and nutmeg.

Sugar House Detroit, via Spirit Magazine

Ingredients

• 1 bag nicest potato chips you can find
• 1 can tinned mussels, preferably either ceviched or stewed
• Pimenton de la vera (smoked Spanish paprika) to taste
• olive oil

Preparation

Arrange whole, unbroken chips on a serving dish. Top each chip with a mussel and finish with a pinch of pimenton. Finish the plate with a few drops of the sauce from the mussels and a drizzle of olive oil.

Jose Andres Foods

Ingredients

• 7 large eggs
• 1 bag nice plain potato chips (6.7 oz)
• 2 tsp. salt
• 4 tbsp. olive oil

Preparation

Break 6 eggs into a mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.

Heat 2 tbsp. of oil in a small saute pan (no more than 6" in diameter), over medium heat. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent them from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Lower the temperature and cook for 1 minute more.

Place a plate over the pan and invert the pan/plate so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the last 2 tbsp. of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom is fully set.

Slide onto a clean serving plate, garnish with a sprinkle of salt and maybe a few more chips.

Jose Andres Foods