• 2 tablespoons unsalted butter, plus more for buttering the baking dish
• 3 cups chopped leeks
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3¾ pounds baking potatoes
• 2 cups shredded Gruyère cheese (8 ounces)
• 3 cups heavy cream

Rich Scalloped Potatoes

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• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil

Seafood Stew With Farro

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Beef Stew:

• 2 tablespoons vegetable shortening
• 1½ pounds beef chuck, trimmed of fat and cut into 3/4-inch cubes (about 1lb trimmed)
• 1 lb beef top round, trimmed of fat and cut into 3/4-inch cubes
• 1 tablespoon smoked paprika
• Coarse kosher salt and freshly ground black pepper
• 1½ teaspoons finely minced garlic
• 1/4 cup tomato paste
• 1/4 cup dark roux, plus more as needed
• 4 bay leaves
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried basil
• 1 teaspoondried thyme
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 8 to 10 cups beef stock
• 2 tablespoons Worcestershire
• 2 teaspoons sugar
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons finely diced, seeded hot chiles (replace with 1 medium jalapeño or 3 serranos)
• 1/4 teaspoon finely diced fresh bird's eye chiles  (do not seed chile)
• 3/4 cup chopped yellow onion 
• 2 cups quartered Baby Bliss or small Yukon Gold potatoes
• 1½ cups peeled parsnips or yams, cut into bite-size dice
• 1 cup bite-sized pieces of peeled carrot
• 1 cup thinly sliced leeks (white and light green parts)
• 1 cup bite-sized pieces of peeled turnip
• 1½ cups bite-sized pieces of celery
• 1/4 cup quartered button or small cremini mushrooms
• 3/4 cup seeded and chopped red, green, or orange bell pepper

Herbed Dumplings (optional):

• 2 cups Bisquick baking mix
• 2/3 cup whole milk
• 2 tablespoons fresh fiat-leaf parsley, minced
• 1 tablespoon poppy or caraway seeds

Note: many grocery stores carry jarred roux, both medium and dark. To make your own, for this recipe use 1/2 cup plain flour to 1/2 cup cooking oil or butter; place the oil in a heavy pan over medium heat. Whisk in the flour and cook, stirring constantly, until it is slightly darker than peanut butter. Adjust heat lower if you are not familiar with the process; if you scorch it, throw it away and start over. Note also that roux is basically molten lava; take care not to splash it on yourself.

Beef Stew With Herbed Dumplings

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• 1/4 cup butter or chicken fat
• 1/2 cup flour
• 27 ounces chicken broth
• 2 carrots, peeled and cut into julienne strips
• 1 onion, finely chopped
• 1/2 cup leeks, chopped
• 1 cup white wine
• 1 teaspoon Worcestershire sauce
• 2 cups good quality sharp cheddar cheese, grated
• cayenne pepper to taste
• salt to taste
• 1/2 cup heavy cream
• chopped chives, for garnish

English Country Cheddar Soup

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• 1 lb portobello mushrooms
• 6 tabelspoonsolive oil
• kosher salt and freshly ground black pepper
• 2 leeks, white and light green parts only
• 2 garlic cloves, minced
• 2 lbs mixed white button and cremini mushrooms, halved
• 2 thyme sprigs
• 1/2 cup dry red wine
• 1¼ cups vegetabel broth
• 1/2 teaspoon lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon dry Marsala
• 1 tablespoon unsalted butter
• 1 cup packed baby arugula

Sautéed Mushrooms In Red Wine With Leeks, Arugula

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• juice of 1 lemon
• 1 lb celery root (2 medium or 1 large)
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
• 1/2 cup leeks, chopped
• 4 cups hald-and-half
• 2 dozen oysters, shucked with their juices
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

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• 2 lbs broccoli
• 1/4 cup vegetable oil or olive oil
• 1 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/4 cup chopped leeks, white and light green parts only
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1/2 cup heavy cream, heated
• slt and pepper to taste
• fresh lemon juice to taste

Cream of Broccoli Soup

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• 1 cup extra-virgin olive oil

• 16 tablespoons butter

• 1 medium yellow onion, peeled and chopped

• 2 medium carrots, peeled, trimmed, and chopped

• 1 rib celery, chopped

• 1 green bell pepper, cored, seeded, and chopped

• 1 leek, white part only, trimmed, cleaned, and chopped

• 1⁄2 small fennel bulb, trimmed and chopped

• 2  28-oz. cans crushed Italian tomatoes

• 2 tablespoontomato paste

• 4 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 2 pinches cayenne

• Salt and freshly ground black pepper

• 2 cloves garlic, peeled and finely chopped

• 1 1⁄2 lbs. halibut filet, cut into large pieces

• 16 sea scallops

• 16 large shrimp, peeled and deveined

• 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

• 1–2 cups flour

• 12 oz. crabmeat, preferably dungeness, picked over

• 2 cups dry white wine

• 16 manila clams, scrubbed

• 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

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• 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3½ cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

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