Combine shrimp, peas, celery, and onion and chill.
Mix next five ingredients and chill.
Combine shrimp, sauce, noodles and almonds and let stand about 5 minutes before serving.
Sauce:
Farro:
[N.B.: The recipe size here is for a 13x9" dish, which is a lot given how heavy it is. You should strongly consider halving it.]
Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.
Giada de Laurentiis, FoodNetwork.com
Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
Drain potatoes, then mash in a bowl.
Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.
Gourmet, September 2007
Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant.
Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges.
Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds.
Season with sea salt, dried chilli flakes and lime juice, stirring well.
Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.
Ching-He Huang, Chinese Food Made Easy, BBC
Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 c., about 25 minutes. Fish out anise and bay leaf. Boil orange juice in small saucepan until reduced to 1/4 c., about 7 minutes. Add to clam juice broth.
Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season w/ salt and pepper.
Divide fish and vegetables between two bowls, top with broth, and serve.
Bon Appetit, Calabash Hotel, Grenada
1. Cream butter using a mixer with a paddle attachment on medium. Add sugar, beat until smooth. Add egg, yolk, vanilla one at a time, mix until incorporated.
2. Combine flour, salt, and ground walnuts in a separate bow and mix. Slowly add to the butter. Mix until dough pulls away from the slide of the bowl. Knead a few times, wrap in plastic and chill 1 hour.
3. Preheat oven to 350. Lightly grease or parchment a cookie sheet.
4. Roll dough into 1" balls. Place on cookie sheet 2" apart. Make an indentation in the center of each with your thumb. Fill with a generous 1/4 tsp. of jam.
5. Bake until edges are golden brown, 14-15 minutes. Remove from oven and allow to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.
Makes 3 dozen.
Stonewall Kitchen
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
Michael Chiarello, Food Network
Preheat the oven to 350F. Place the whole bell peppers on a cookie sheet and roast, turning occasionally, for 20 minutes, until the skins are charred. Remove from the oven and let cool. Peel off the skins and set the whole bell peppers aside.
Chop the stems and leaves of the cilantro, then mix with the curry paste, garlic, and peanuts in a bowl. Alternatively, place the bunch of cilantro, the curry paste, and garlic in a food processor and process until finely chopped and thoroughly combined. Dry-fry this paste in a pan, stirring constantly, until it gives off its aroma. Stir in the coconut milk and cook until reduced.
Heat the oil in a skillet. Add the tenderloins and cook over high heat, turning occasionally, for 10 minutes, until evenly browned and cooked through. Meanwhile, reheat the bell peppers in the oven at 350F.
Arrange the tenderloins and the whole peppers on a board and serve the sauce separately.
Stéphane Reynaud, Pork & Sons
Shake, strain, garnish with a sage leaf.