Fruit Crisp Recipe: Create Your Own

Servings: 8
Preheat: 375
Prep Time: 30
Source: https://www.finecooking.com/recipe/fruit-crisp-recipe-create-your-own

See URL for more info.

Fruits that are in season together make great combinations; think of Bing cherries and apricots in early summer, peaches and berries at summer’s height, and apples and pears in fall and winter. Berries, cherries, and rhubarb, work best when they’re used in combination, either with one another or with other fruit. They’re either too tart or mushy to use on their own.

The topping is my favorite part of the crisp, so I blanket it on thickly. But if it’s too thick, the bottom layer of topping doesn’t really get crisp. The solution I’ve devised is to sprinkle on only half the topping, bake for 20 minutes, sprinkle on the rest, and then bake until done , another 15 to 35 minutes. This way, the first half gets a head start on browning and crisping, so you get less of a gooey layer next to the fruit.

Crisps are best served the same day they’re made, as the topping tends to absorb the fruit’s juices and become soggy. If you fancy it for breakfast, however, you can reheat day-old crisp in a 400°F oven.

Ingredients: 

Topping
1 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
a pinch of table salt
1/2 tsp. ground cinnamon (optional) or 1/8 tsp. grated or ground nutmeg (optional)
8 Tbs. slightly softened unsalted butter

Fruit
6 Cups fruit cut into even-size pieces: 1/2-inch pieces for firmer fruit, 3/4-inch pieces for tender fruit.
2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.
1 Tbs. lemon juice
cornstarch (1 tsp for denser fruit, like apples and pears, 1 Tbs for juicier fruit such as berries, and 2 Tbs. for rhubarb.

Choose one topping add-in (optional)
Oatmeal: 1 cup old-fashioned oats (leftover gets mushy)
Cornmeal: 1/4 cup
Chopped walnuts: 1/3 cup
Chopped pecans: 1/3 cup
Chopped hazelnuts:1/3 cup
Sliced almonds:1/3 cup

Directions: 

Combine flour, brown sugar, granulated sugar, salt, and cinnamon or nutmeg in a medium bowl. With your fingertips, rub in butter that’s been cut into pieces, until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. If you like, mix in one of the topping add-ins (see options below). Refrigerate the topping until ready to use.

Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.

In a small dish, dissolve your cornstarch in lemon juice. Pour the cornstarch slurry over the fruit. Use restraint when mixing in spices, extracts, zests, or dried fruit. These ingredients can add an interesting dimension, but too many ingredients muddy the flavor and overwhelm the fruit. Gently toss your chosen flavorings into the fruit.

Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. (You could also divide the fruit into small ramekins for individual crisps; just remember that the cooking time will be shorter). Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes. Serve warm.

Chocolate cocoa-tahini cookies with sesame crunch

Servings: 24 cookies
Preheat: 350
Prep Time: 30 minutes
Source: Dorie Greenspan

David’s favorite cookie – we made it for his 67th birthday.

Ingredients: 

Sesame Crunch
1/4 C (40g) sesame seeds
2 Tbsp white sugar
2 tsp water

Cookie Dough
3/4 cup (102 g) all purpose flour
1/3 cup (28 g) unsweetened cocoa powder (sift if there are lumps)
1/4 tsp baking soda
6 tbsp (85 g) unsalted butter, softened to room temperature
1/4 cup (63 g) tahini
3/4 cup (150 g) granulated white sugar
1/3 cup (67 g) packed brown sugar
1/2 tsp fine salt
1 large egg
6 oz (170 g) finely chopped dark chocolate (or 1 cup chocolate chips)

Directions: 

Line 2 baking sheets with silicon mats or parchment paper. Preheat oven.

Sesame crunch.
Line a baking sheet with a silicone mat, or lightly butter the baking sheet, and place it near the stove. Measure out sesame seeds and place them near the stove. Sprinkle granulated white sugar in the bottom of a small heavy skillet (non-stick is great here), then drizzle it with water. Place the skillet over medium-high heat and allow the sugar to come to a boil. Continue cooking, swirling gently 1 or 2 times to make sure all the sugar is incorporated, until it starts turning color. Once it is pale golden in spots, gently stir it with a silicone spatula until it is evenly amber in color (this will happen quickly, so don’t turn your back), then add the sesame seeds and stir to coat. Once coated evenly in the caramel, scrape the mixture out onto your prepared baking sheet, spread it as thinly as you can manage (don’t worry if it clumps) and let it cool completely. Once cool, finely chop the sesame crunch (you want pieces no larger than a pea) and set aside.

Cookie dough
Whisk the flour, cocoa, and baking soda together in a medium bowl. In the bowl of an electric stand mixer fitted with the paddle attachment, combine butter, tahini, both sugars, and salt. Cream together on medium speed for 2 minutes until creamy and pale in color, scraping down the bowl a few times to incorporate everything. Add egg and cream for another minute or so, again scraping down the bowl.

With the mixer off, add the flour-cocoa mixture all at once and stir on low speed until the dry ingredients are almost but not quite combined. Pour in the chopped chocolate and the chopped sesame crunch, and mix until the dry ingredients have disappeared and the chocolate and sesame crunch are evenly distributed. Give the dough, which will look like frosting, a few turns with a spatula.

Using a medium cookie scoop, scoop out level portions of dough on the prepared baking sheets, leaving about 2″ between each cookie (they will spread in the oven!). Bake in the preheated oven for 13-15 minutes, rotating the pans top to bottom and front to back half-way through baking, until the edges are just set. Allow the cookies to rest on the cookie sheet for 5 minutes and then move to a rack.

French Flageolet Beans

Servings: 6-8
Preheat: 300
Prep Time: hours
Source: https://www.foodnetwork.com/recipes/french-flageolet-beans-2137547

Ingredients: 

1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper

Directions: 

The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren’t browned. Add the garlic and saute for 1 to 2 more minutes.

Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don’t be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

Mie Goreng (Mee Goreng)

Servings: 2-3
Preheat: 
Prep Time: 1 hour
Source: https://www.recipetineats.com/mie-goreng/

These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it’s pretty fully loaded! They’re commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!)

Ingredients: 

NOODLES – Use one of the following (Note 1):
3 instant noodle cakes (I use this)
250g/8oz fresh egg noodles , thin to medium
150g / 5oz dried egg noodles , thin to medium

SAUCE:
2 tbsp kecap manis (or dark sweet soy sauce) (Note 2)
2 tsp light soy sauce (or normal soy, Note 3)
2 tsp dark soy sauce , or more light soy sauce (Note 3)
1 tbsp oyster sauce (Note 4)
2 tbsp ketchup (yes really!)
1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
2 tsp sesame oil

STIR FRIED NOODLES:
2 tbsp vegetable oil
2 eggs , lightly whisked
3 garlic cloves , finely chopped
120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces
100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better)
2 cups cabbage , finely sliced (any green or white cabbage)
1 cup beansprouts
3 green onions , cut into 5cm/2″ lengths (green and white part)

Directions: 

Mix the Sauce in a bowl.
Prepare noodles per packet directions just before cooking.

EGG RIBBONS:
Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
Slide onto cutting board, roll up into loose “wrap”. Slice into 1cm/ 1/3″ thick pieces – you now have egg ribbons!

COOKING:
Heat remaining 1 tbsp oil in same skillet over HIGH heat.
Add garlic and chicken, cook until half surface turns white.
Add prawns and cook for 1 minute until chicken is mostly cooked.
Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
Add noodles, green onions and Sauce, toss for 1 – 2 minutes until Sauce reduces and noodles caramelise a bit.
Toss through egg ribbons and serve immediately!

Note 1. Noodles – use any yellow / wheat noodles you want, not rice noodles. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! I love the crinkly look – it’s familiar and authentic!

Note 2. Kecap Manis – sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng – Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar).

Note 3. Soy sauces – the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn’t stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce – too intense!

Note 4. Oyster Sauce – if you can’t consume, sub with Vegetarian Mushroom “Oyster Sauce”, now available at major supermarkets in Australia like Woolies.

Note 5. Recipe source – Original source from a cookbook I borrowed from the library many years ago, unfortunately I can’t remember the name!

Hot Buttered Soft Pretzels

Servings: 8 pretzels
Preheat: 475
Prep Time: 1 hour
Source: https://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe

Pretzels are available crisp and hard from your grocery or, if you’re lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft kind, made nicely chewy thanks to the use of King Arthur Unbleached Bread Flour. Melted butter brushed over the crust is a bonus street vendors don’t offer!

To make sweet pretzel bites: Roll the eight pieces of dough into 10″ ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove them from the oven; if they haven’t been topped with pearl sugar, roll the bites in melted butter (about 6 tablespoons should do it). Then shake in a paper bag with 6 tablespoons cinnamon-sugar.

To make savory pretzel bites: Roll the eight pieces of dough into 10″ ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.

Ingredients: 

Dough

2 1/2 cups (298g) King Arthur Unbleached Bread Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons (7g) instant yeast
7/8 to 1 cup (198g to 227g) warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping

1 cup (227g) boiling water
2 tablespoons (28g) baking soda
coarse, kosher or pretzel salt, optional
sesame seeds, optional
3 tablespoons (43g) unsalted butter, melted

Directions: 

1. To make dough by hand or with a mixer: Place all of the dough ingredients into a bowl and beat until well-combined. Knead the dough, by hand or machine, for 5 to 8 minutes, until it’s soft, smooth, and elastic, then proceed to step 4.

2. To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to go through its kneading cycle, then proceed to step 4.

3. To make dough with a food processor: Place the flour, salt, sugar, and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds, then proceed to step 4.

4. Transfer the dough to a lightly greased bowl, cover, and let it rise for 30 minutes.

5. To make the topping: While the dough is rising, prepare the topping. Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

6. Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

7. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g each).

8. Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

9. Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel shape. Working with four pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda bath will give the pretzels lovely golden-brown color.

10. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

11. Bake the pretzels for 8 to 9 minutes, or until they’re golden brown.

12. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

New Orleans-Style Anasazi Beans and Rice

Servings: 8
Preheat: 
Prep Time: 
Source: https://www.finecooking.com/recipe/new-orleans-style-anasazi-beans-and-rice

In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked sausage lends its spicy flavor to the rice and meaty Anasazi beans. For this recipe, it’s not essential to keep the beans’ shape intact—you want them to be very soft.

Ingredients: 

1 lb. (2-1/2 cups) dried Anasazi beans
1 Tbs. pure olive oil
6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
3 medium celery stalks with leaves, cut into 1/2-inch dice
3 medium scallions, thinly sliced
1 medium green or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 medium red onion, cut into 1/2-inch dice
1 cup coarsely chopped fresh flat-leaf parsley
1 dried bay leaf
1 tsp. fresh thyme or 1/2 tsp. dried
Kosher salt and freshly ground black pepper
2 medium cloves garlic, minced
2 cups long-grain white rice
Hot pepper sauce, for serving
Jarred pickled jalapeños, for serving

Directions: 

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Put the beans in a 6-quart Dutch oven. Add 2 quarts cool water, or enough to cover the beans by about 3/4 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring often, until browned, about 4 minutes. Stir in the celery, scallions, bell pepper, onion, 1/2 cup of the parsley, the bay leaf, thyme, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the sausage mixture to the beans and return to a simmer. Continue to simmer, stirring often, until the beans are very tender and the liquid is very thick, about 40 minutes.

Meanwhile, bring 4 cups water to a boil in a heavy-duty 3-quart saucepan over high heat. Add the rice and 1-1/2 tsp. salt, stir once, reduce the heat to low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes

Discard the bay leaf from the beans, stir in the remaining 1/2 cup parsley, and season to taste with salt and hot pepper sauce. Serve the beans over the rice, with the hot pepper sauce and pickled jalapeños with their liquid on the side.

Smitten Kitchen’s Parmesan Dutch Baby with Creamed Mushrooms Recipe

Servings: 4
Preheat: 425
Prep Time: 
Source: Smitten Kitchen Everyday

I used to make Dutch-baby pancakes-the crape’s tousled, melodramatic cousin-all the time as a treat: gingerbread-spiced at the holidays; with cherries and toasted almonds in Lune; with lemon and powdered sugar the rest of the year. Nothing made one feel like more of an Instagram/Pinterest/ Snapchat-ready domestic diva than pulling one of these fluffy, crispy-edged beauties out of the oven and shrugging off how easy they are to make-and telling the truth. You take the milk, eggs, and flour you’d use to make a crape but move the melted butter directly to the skillet, and generously There’s no ladling or brushing pans with melted butter or fragile high-stakes flipping techniques only oohs and oohs when the timer rings. The oven does all the work; you get all the credit.

Eventually, though, the reality of dinnertime got me plotting a savory version that would be just as special. This became our instant favorite. Where there was nutmeg, there’s salt and pepper. Powdered sugar becomes Parmesan, and instead of lemon juice, we make a rubbly sauce of mushrooms that have been sautéed with shallots in butter before being swirled with cream. Suddenly what seemed like the highest calling of a breakfast pancake becomes the most luxurious calling of a weeknight dinner, easily split between two people with a side salad, or among four perhaps with some grilled sausages or an additional vegetable on the side.

Ingredients: 

MUSHROOMS
2 tablespoons (25 grams) unsalted butter
1 shallot. minced
1/2 pound (225 grams) cremini (small brown) mushrooms. cleaned, chopped into small bits
Kosher salt and freshly ground black pepper
1 tablespoon (15 ml) dry white wine or white vermouth
3 tablespoons (45 ml) heavy cream

PANCAKE
4 large eggs
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup (120 ml) milk (whole is ideal, but any kind will work)
1/2 cup (65 grams) all-purpose flour
3 tablespoons (45 grams) unsalted butter
3 tablespoons (25 grams) finely grated Parmesan
1 tablespoon finely chopped fresh chives

Directions: 

MAKE THE CREAMED MUSHROOMS
In a 12-inch cast-iron or other over proof skillet, over medium heat, melt the butter. Add the shallot, and cook until soft. 1 to 2 minutes. Add the mushrooms and salt and pepper to taste, and increase the heat to medium-high. Cook, stirring frequently, for about 5 minutes, during which the mushrooms will release and then cook off their liquid and brown a little at the edges. Add the wine, reduce the heat to medium-low, scrape up any stuck bits, and cook off the wine, 1 to 2 minutes, Add the cream, and as soon as it simmers (i.e., almost immediately), scrape the whole mixture into a bowl and set aside.

MAKE THE PANCAKE
Heat the oven to 425 degrees. Wipe out the pan, add the butter, and place in the oven to melt until very hot and sizzling.

Meanwhile, in a medium bowl, beat the eggs with the salt and pepper. Add the flour, and whisk until mostly smooth. Whisk in the milk. Lumps are fine.

TO FINISH
Remove the skillet from the oven. Swirl the butter around to evenly coat and pour in the batter all at once and return the skillet to the oven. Cook for 15 minutes after which the pancake should be browned in places and rumpled. Sprinkle with Parmesan, and return to the oven for 1 to 2 minutes, until it has melted. Remove it from the oven, and immediately dollop the mushroom sauce in pockets all over the pancake, and scatter with chives. Divide onto two or four plates.

New Classic Brownies

Servings: 16 brownies
Preheat: 400
Prep Time: 
Source: https://cooking.nytimes.com/recipes/1017218-new-classic-brownies?smid=ck-recipe-iOS-share

For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.

Ingredients: 

8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 eggs
½ cup all-purpose flour
⅔ cup lightly toasted walnuts or pecans (optional)

Directions: 

Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.

Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.

Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

Crab Toast with Lemon Aioli

Servings: 
Preheat: 0
Prep Time: 1 hour
Source: 

Ingredients: 

Lemon Aioli:
1 large egg yolk
1 garlic clove, finely grated
1 tsp finely grated lemon zest
2 tbsp (or more) fresh lemon juice
1 tsp Dijon mustard
Kosher salt
1 cup vegetable oil

Crab Toast:
8 oz lump crabmeat, picked over
2 tbsp chopped fennel fronds
1 to 2 serrano chiles, seeded, finely chopped
6 tbsp extra-virgin olive oil, divided
Kosher salt
4 3/4″-thick slices country-style sourdough bread
lemon wedges, for serving

Directions: 

Lemon Aioli:

Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.

Crab Toast:

Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

Do ahead:

Aioli can be made 1 day ahead. Cover and chill. Crabmeat mixture can be made 2 days ahead. Cover and chill. Note: Raw egg is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Buttered Stuffing With Celery and Leeks

Servings: 8-10
Preheat: 375
Prep Time: 1 1/4 hours, plus overnight drying
Source: ALISON ROMAN – New York Times; https://cooking.nytimes.com/recipes/1020600-buttered-stuffing-with-celery-and-leeks

Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.

Ingredients: 

1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds)
¼ cup olive oil
8 tablespoons unsalted butter
6 garlic cloves, thinly sliced
2 large leeks, white and light green parts, chopped
Kosher salt and freshly ground black pepper
6 celery stalks, thinly sliced, leaves reserved for garnish if available
½ cup dry white wine
½ teaspoon red-pepper flakes (optional)
2 ½ cups low-sodium chicken, turkey or vegetable broth
3 large eggs
½ cup finely chopped parsley
¼ cup finely chopped chives
2 tablespoons finely chopped marjoram, oregano or thyme

Directions: 

Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.

Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.

Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.

Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.

Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.

Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)

When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.