Shrimp Cobb Salad with Dijon

Dressing

Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons white-wine vinegar

2 tablespoons finely chopped shallot

1 tablespoon Dijon mustard

½ teaspoon ground pepper

¼ teaspoon salt

10 cups mixed greens

12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise

1 cup halved cherry tomatoes

1 cup Persian cucumber chunks

2 large hard-boiled eggs, peeled and halved

1 avocado, diced

2 slices cooked bacon, crumbled

¼ cup crumbled blue cheese

Step 2
Mound salad greens on a platter. Drizzle with half the dressing and toss to coat. Decoratively arrange
shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top. Drizzle with the
remaining dressing.

French Onion Soup Gratinée

Ingredients
4 tablespoons butter
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 teaspoon salt
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French bread
8 slices Gruyère cheese, at room temperature
½ cup shredded Asiago cheese, at room temperature
4 pinches paprika

Step By Step
Step 1
Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook,
stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.

Step 2
Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and
bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring
occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with
salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.

Step 3
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange bread
slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes.
Remove from heat; do not turn off the broiler.

Step 4
Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot
soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and ¼ of the Asiago
cheese. Sprinkle a little bit of paprika over the top of each one.

Step 5
Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade
over the sides of the crock and form a beautifully melted crusty seal as it melts.

Roasted Grape Crostinis

1 pound red grapes

1 tablespoon olive oil

1 baguette 

8 ounces ricotta cheese

2 tablespoons reduced balsamic

Step 2
Drizzle the grapes in the olive oil and spread out across a rimmed baking sheet. Bake for 20 to 25
minutes or until near bursting. 

Step 3
Meanwhile, slice the baguette into ½ inch slices and lay them flat across a baking sheet. Add them to
the oven until they've toasted to a golden brown color.

Step 4
Spread the ricotta across the toast and top with several grapes after they have cooked. 

Drizzle with the reduced balsamic and serve.

Extra-Creamy Cacio e Uova

2 large eggs and 1 large egg yolk, plus 2 more whole eggs for hard-boiling

1/2 cup finely grated Pecorino Romano

1/2 cup plus 2 tablespoons finely grated Parmesan

Kosher salt and freshly ground black pepper

10 ounces rigatoni

3 tablespoons unsalted butter

1/4 cup panko

1/4 cup lightly packed parsley leaves, finely chopped (about 2 tablespoons chopped)

1 teaspoon finely grated lemon zest

3 cloves garlic, thinly sliced

Step By Step
Step 1
Whisk 2 of the eggs with the yolk, Pecorino Romano, 1/2 cup Parmesan, 1 tablespoon water, 1/2
teaspoon salt and several grinds of black pepper in a large bowl until smooth and well combined; set
aside.
Step 2
Bring a large pot of water to a boil over medium-high heat and season the water generously with
salt. Fill a medium bowl with ice water and set aside. Once the water is boiling, gently lower the
remaining 2 whole eggs into the pot with a slotted spoon or tongs and cook until hard-boiled (the
whites and yolks are firmly set), about 10 minutes. Transfer the eggs with the slotted spoon to the
ice water, keeping the water in the pot boiling. Let the eggs cool completely, then peel and set aside.

Step 3
Add the rigatoni to the boiling water and cook until al dente according to the package directions.
Reserve 1/2 cup of the pasta cooking water, then drain the rigatoni well and set aside.

Step 4
Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the
panko and cook, stirring frequently, until golden brown and toasted, about 5 minutes. Stir in the
parsley, lemon zest and remaining 2 tablespoons Parmesan until combined. Transfer to a small bowl;
set aside.

Step 5
Wipe out the skillet and add the remaining 2 tablespoons butter. Melt over medium-high heat, then
add the garlic and cook, stirring occasionally, until just tender and fragrant, 1 to 2 minutes. Add the
pasta and toss with a rubber spatula to combine. Lower the heat to medium-low. Pour in 1/4 cup of
the reserved pasta water and the egg-cheese mixture. Cook, stirring continuously and scraping the
bottom and sides of the skillet, until the cheese has melted and the sauce is silky and slightly
thickened to coat the pasta nicely, 2 to 4 minutes. It’s important to turn the pasta frequently and
scrape the skillet with a rubber spatula to ensure that the sauce cooks evenly and the eggs do not
scramble. If the sauce is too thick, add more pasta water, 2 tablespoons at a time, to adjust the
consistency. Taste and adjust the seasoning with salt and pepper. Spoon into 4 shallow bowls, then
top evenly with the toasted panko. Finely grate the hard-boiled eggs on a rasp grater over the pasta.

Beef Wellington
Ingredients
Beef
1 (2 1/2-pound) center-cut beef tenderloin roast (about 12 inches long and 3 inches in diameter),
trimmed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

¼ ounce dried porcini mushrooms (5 to 6 pieces), ground to a powder in a spice grinder

2 tablespoons canola oil

1 ½ tablespoons Dijon mustard

Duxelles
1 ½ pounds fresh cremini mushrooms, stems trimmed, coarsely chopped (8 cups)

3 large shallots, roughly chopped (about 1/2 cup)

3 tablespoons unsalted butter

3 medium garlic cloves, finely chopped

1 tablespoon chopped fresh thyme leaves, plus thyme branches for serving

2 ½ tablespoons dry sherry

½ teaspoon teaspoon freshly ground black pepper

Additional Ingredients
2 frozen phyllo pastry sheets, thawed

8 thin prosciutto slices

¼ cup finely chopped chives

¼ cup finely chopped flat-leaf parsley

1 (14-ounce) package all-butter frozen puff pastry sheet (such as Dufour), thawed according to
package directions

All-purpose flour, for dusting

1 large egg, beaten

Flaky sea salt

Directions
Prepare the Beef
Step 1
Using kitchen twine, tie tenderloin crosswise at 2-inch intervals, starting from center and working
out to ends. Sprinkle beef all over with salt and pepper. Place on a wire rack set inside a rimmed
baking sheet. Let stand at room temperature 1 hour. (To make ahead, chill, uncovered, 12 hours; let
stand at room temperature 1 hour before cooking.

Prepare the duxelles

Step 2
Melt butter in a large skillet over medium-high until foamy. Add cremini-shallot mixture; cook,
stirring occasionally, until creminis are dry and beginning to brown and stick to bottom of skillet in
spots, 25 to 30 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1
minute. Add sherry and pepper, stirring to scrape up any browned bits on bottom of skillet. Cook,
stirring often, until mixture is dry and just starts to stick to bottom of skillet again, 2 to 4 minutes.
Remove from heat. Spread mixture out on a small baking sheet. Chill, uncovered, until cold, about 30
minutes. Cold duxelles may be stored in an airtight container in refrigerator up to 2 days.

Step 3
Heat canola oil in a large skillet or a small roasting pan over medium-high until shimmering. Add
tenderloin; cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer
tenderloin to a wire rack set inside a baking sheet; let cool 15 minutes. Remove and discard twine.
Brush tenderloin all over with mustard, and sprinkle all over with porcini powder. Chill beef in
refrigerator, uncovered, at least 1 hour (or up to 3 hours).

Step 4
Moisten a clean work surface with a damp kitchen towel, and overlap 3 pieces of plastic wrap on
work surface to form a 22-inch square. Overlap the 2 phyllo sheets in center of plastic wrap to form
a 13 1/2-by-12-inch rectangle, with long edge facing you. Overlap prosciutto on top of phyllo in 2
rows, leaving about a 1/2-inch border on the left and right phyllo edges. Spread duxelles evenly over
prosciutto, and gently press down to form an even layer. Sprinkle with chives and parsley. Lay chilled
beef lengthwise over bottom third of duxelles. Roll up beef and phyllo into a log, using plastic wrap
as a guide and keeping it on the exterior of the log. Hold the outer ends of plastic wrap, and roll log
on work surface back toward you to tighten. Refrigerate while you prepare the puff pastry.

Step 5
Preheat oven to 425°F. Roll puff pastry out on a lightly floured work surface to a 15-by-12-inch
rectangle with long edge facing you. Lightly brush top third of puff pastry with some of the beaten
egg. Unwrap chilled beef log, and discard plastic wrap. Lay log lengthwise on bottom edge of puff
pastry. Holding edge in place, roll up jelly-roll style until log is completely wrapped. Roll to face log
seam side up, and gently press overlapping dough to seal. Fold ends of puff pastry down over beef,
pinching seams to seal.

Step 6
Transfer beef log, seam side down, to a baking sheet lined with parchment paper. Brush off excess
flour using a pastry brush. Brush puff pastry all over with beaten egg. Using a paring knife, very light
score a line lengthwise down center of puff pastry. Very lightly score 2 lines parallel to the first, 1 on
either side of the center line, and each spaced 1 1/2 inches outward from the center. Very lightly
score zig-zag lines across beef Wellington, spacing rows 1/2 inch apart and forming a herringbone-
like pattern. Sprinkle with flaky sea salt. Using the tip of a paring knife, create 3 (1-inch-long) steam
vents along center line, spaced about 3 inches apart.

Step 7
Bake until puff pastry is puffed and browned and a thermometer inserted into center of beef
registers 120°F, 40 to 45 minutes. Using 2 large spatulas, carefully lift beef Wellington from baking
sheet, and transfer to a cutting board. Let rest 15 minutes. Using a serrated knife, cut into slices.
Serve beef Wellington on a platter, garnished with thyme branches.