MAKE TIME FOR CHANGE

Instructions:

1. Preheat the oven to 375 degrees.
2. Toast the hazelnuts on a baking sheet for 8-10 minutes, tossing them once or twice, until they smell nutty and are a light golden brown. When they have cooled, chop the hazelnuts coarsely.
3. Place the diced shallots, sherry vinegar, and 1/2 teaspoon salt in a bowl and let sit for 5 minutes. Whisk in 5 tablespoons olive oil and set aside.
4. If the mushrooms are large, tear them into 1 ½ -2 inch pieces. (They will shrink when you cook them, so don’t make the too small.) Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil and heat another minute. Swirl in 1 tablespoon butter, and when it foams, scatter half the mushrooms in the pan. Season with 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of freshly ground black pepper. Sauté the mushrooms about 5 minutes, stirring occasionally, until they’re tender and a little crispy. (The cooking time will depend on the particular mushrooms you use.) Transfer the mushrooms to a plate and repeat with the second half.
5. Meanwhile, place the salad and herbs in a large salad bowl.
6. When the second half of the mushrooms are done, add the first batch back to the pan. Cook for another minute or two to heat thoroughly and toss in the sliced shallots. Spoon the hot mushrooms over the salad. Return the pan to the stove and add 3/4 of the vinaigrette, swirling the pan to heat it. When the dressing is very warm, pour it over the salad. Season with 1/4 teaspoon salt and freshly ground black pepper. Carefully toss to dress the salad and mushrooms. Add the hazelnuts, toss again and taste for seasoning. Adjust with salt, pepper, more vinaigrette, or straight sherry vinegar as needed.
7. Arrange the salad on 6 large dinner plates. Use a vegetable peeler to shave some pecorino over each salad and sprinkle the nuts over the top.

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Instructions:

1. Marinate the beef overnight with the black pepper, thyme leaves, and rosemary leaves.
2. Remove the meat from the refrigerator at 1 hour before cooking. After 30 minutes, season the beef generously with kosher salt.
3. Preheat the oven to 300°F.
4. Heat a large cast-iron or other heavy pan over high heat for 4 minutes. Drizzle 2 tablespoons olive oil in the pan, and place the beef in the very hot pan. Sear until well-browned and caramelized on all sides. Transfer to a rack set in a roasting rack and top with the sliced butter and the sprigs of thyme and rosemary. Place in the oven and cook about 50 minutes until the center reads 125°F on a meat thermometer.
5. Baste with the buttery-herby juices and let rest at least 12 minutes. Slice into ½ inch thick pieces and serve with the hash topped with the truffle butter.

Potato and artichoke hash
makes 2 cups

Ingredients:

1 1/4 pounds Yukon Gold potatoes
1/2 cup extra-virgin olive oil
4 cloves garlic, unpeeled
4 thyme sprigs plus 1 tablespoon leaves
1 bay leaf
12 baby artichokes
2/3 cup sliced shallots
2 tablespoons sliced flat-leaf parsley
¼ pound baby spinach
kosher salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 400°F.
2. Toss the potatoes with 2 tablespoons olive oil, the garlic cloves, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and roast about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
3. While the potatoes are roasting, prepare the artichokes. Cut off the top third of the artichokes and remove the tough outer leaves down to the pale yellow-green leaves. Using a paring knife, trim the bottom of stem and the stalks. Cut the artichokes in half and remove the fuzzy choke if there is one. (If you clean them ahead of time, keep them in acidulated water, making sure to drain and dry them well before cooking.)
4. Heat a large sauté pan over high heat for 2 minutes. Pour 3 tablespoons olive oil into the pan and wait a minute. Add the artichokes and season with 1 teaspoon thyme, 1 teaspoon salt, and a pinch of freshly ground black pepper. Turn the heat to medium and sauté, tossing often, about 10 minutes, until the artichokes are golden brown. (If the pan seems dry, add another tablespoon or two of olive oil.)
5. When the potatoes have cooled, crumble them into chunky pieces. Squeeze the roasted garlic out of its skin and set aside.
6. Wipe out the artichoke pan and return it to the stove over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don’t overcrowd them. You may have to use two pans or do in batches.) Swirl in 3 tablespoons olive oil and wait a minute. Add the crumbled potatoes and season with the remaining 2 teaspoons thyme, 1 teaspoon salt, and freshly ground black pepper. Cook until the potatoes are crispy on one side. (Don’t try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient!) After about 8 minutes, when they’ve browned nicely on the first side, turn the potatoes in the oil letting them color on all sides.
7. When the potatoes are golden brown, add the shallots, artichokes, and roasted garlic. Toss well and sauté the hash together 5-6 minutes until the artichokes are hot and the shallots are translucent. Toss in the spinach and the chopped parsley.

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Instructions:

1. In a medium heavy-bottomed pot, bring the milk to a boil and then turn off the heat. Whisk the egg yolks together in a medium bowl and then whisk in 1/2 cup sugar and the cornstarch. Continue whisking until the mixture thickens and is a pale-yellow color. Slowly whisk in the hot milk, at first a few tablespoons at a time and then more quickly. Return the mixture to the stove and cook over medium heat, alternating with a whisk and rubber spatula, until the pastry cream thickens to a puddinglike consistency.
2. Remove from the stove, and stir in the butter and salt.
3. Transfer the mixture a bowl. Place a piece of plastic wrap on the surface to keep it from forming a skin. Poke a few holes in the plastic to let the heat escape. Cool in the refrigerator.
4. When the custard has cooled, fold in the crème fraîche.
5. Preheat the broiler.
6. Toss the raspberries with 1 tablespoon sugar, and scatter half of them on the bottom of a 9 x 9 inch (or equivalent) gratin dish. Spoon the custard into the dish, and scatter the rest of the berries on top. Sift the confectioners’ sugar over the top, and pass under the broiler for about 7 minutes until bubbling and gratinéed on top.
7. Serve the gratin immediately with a big serving spoon.

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