SOUR CHERRY SHAKE

If you can't get fresh sour cherries, jarred or canned sour cherries (not pie filling!) make a fine substitute; the jarred morello cherries from Trader Joe's are our favorites.

2 pounds sour cherries, stemmed and pitted, or 24 ounces canned or jarred cherries, drained
1 quart vanilla ice cream

Place the cherries in a blender or food processor (reserving a few for garnish) and blend into a smooth puree. Add the ice cream and continue to blend until smooth, rich, and pink. Pour into four glasses, garnish with fresh cherries, and serve.

Yield: 4 12-ounce shakes

SWEET PICKLED CHERRIES
Dana Cree

Makes about 4 cups

These cherries are wonderful with panna cotta, vanilla ice cream, cheesecake, or foie gras. Dried hibiscus can be found in the bulk section at natural foods stores, at Latin markets, and by mail order.

2 cups water
1/2 cup sugar
1/4 cup balsamic vinegar
2 star anise
zest and juice of 1 large lemon
2 tablespoons dried hibiscus flowers
1 cinnamon stick
2 pounds fresh sour cherries, stemmed and pitted, or two 24-ounce jars sour cherries, drained

In a medium saucepan, bring water, sugar, balsamic vinegar, star anise, lemon zest, lemon juice, hibiscus, and cinnamon stick to a boil. Boil 3 minutes, stirring frequently, until mixture is fragrant and sugar is fully dissolved. Place cherries in a large bowl. Strain the pickling liquid onto the cherries. Refrigerate at least 4 hours and up to a week.

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YAKI UDON

1 package frozen udon noodles (9 ounces)
half bunch bok choy (about 6 ounces)
4 medium asparagus spears
1/2 cup diced smoked ham
1 tablespoon neutral oil, such as canola
2 teaspoons soy sauce
1 tablespoon mirin
1 teaspoon rice wine vinegar

1. Boil a pot of water. While it's boiling, prep the vegetables. Cut off the woody stems of the asparagus and cut the remainder into 1-inch lengths. Halve the bok choy stems lengthwise and cut into 1/2-inch dice. Slice the bok choy leaves crosswise into 1/2-inch wide strips.

2. Boil the noodles just long enough to thaw and separate, about 1 minute. Drain and rinse under cold water.

3. Heat the oil in a skillet. Add the ham, bok choy stems, and asparagus. Cook, stirring occasionally, until the ham is browned and the bok choy stems are translucent, about 4 minutes. Add the bok choy leaves and cook an additional minute. Add the noodles, soy sauce, mirin, and rice vinegar, and cook until the sauce is nearly completely absorbed, about 1 minute.

Yield: 2 servings

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For the rice balls recipe, look no further than Just Hungry:

Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step

and her rice ball FAQ.

Here's some of that Korean seaweed we were grooving on (this is a different brand and possibly a different size, but the same stuff).

Finally, here's a video of Molly making a rice ball. It's that easy!

Spilled Milk: Molly makes a rice ball from Matthew Amster-Burton on Vimeo.

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MUSHY PEAS
Adapted from Jamie Oliver

2 tablespoons olive oil
1 small onion, chopped
1/4 cup fresh mint leaves
1 pound frozen peas (preferably not petite peas)
2 tablespoons water
2 tablespoons butter
salt and pepper

In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.

Yield: 4 servings

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GREENS WITH HAM AND CHEESY GRITS

For the greens:
2 tablespoons lard or other fat
1 medium onion, diced
1 bunch kale or collard greens
1 cup wet-cured ham (such as Hormel Cure 81), diced
1 cup water
salt and pepper

1. Prepare the greens. Remove the stems and slice the leaves into 1/2-inch strips.

2. Heat the lard in a stockpot over medium-high. Add the onion and cook until beginning to brown, about 5 minutes. Add the greens and a pinch of salt and cook, stirring, until they begin to wilt.

3. Add the water and ham and bring to a boil. Reduce heat and simmer, covered, until the greens are very tender, about 1 hour (or maybe more for especially thick collards). Season with salt and pepper to taste and serve atop cheesy polenta.

For the cheesy grits:
1 cup polenta or quick (not instant) grits
4 cups water
3 tablespoons butter, divided
1 teaspoon kosher salt
1 cup shredded sharp cheddar

Preheat oven to 350°F. Stir together the polenta, water, salt, and 1 tablespoon butter in a medium saucepan. Place the uncovered saucepan in the oven and bake 45 minutes. Stir well and bake another 5 to 15 minutes, or until grits reach desired texture. Stir in the remaining butter and cheese, check for salt, and serve in big bowls, topped with greens and ham.

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Cold Oil French Fries
Cook's Illustrated, August 2009

IMPORTANT NOTE: If you're using an electric stove, high heat is too high; try medium-high. In any case, don't step away from the pot while frying.

2 1/2 lbs Yukon Gold Potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise in 1/4 inch by 1/4 inch batons
6 cups peanut oil
1/4 cup bacon fat, strained, optional
Kosher Salt

1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring ocacasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

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SMASHED ROASTED POTATOES
Adapted from Fine Cooking, January 2007

12 to 15 baby red or yellow potatoes, 1.5 to 2 inches in diameter
1 teaspoon kosher salt
1/2 cup olive oil

1. In a saucepan, boil the potatoes with in salted water. Simmer until cooked through, 30 to 35 minutes total. Drain and place the potatoes on a dishtowel.

2. Using a folded second dishtowel, smash each potato to about a half-inch thick.

3. Line a half-sheet pan with foil and then parchment. Put the smashed potatoes on the parchment and let cool completely.

4. Preheat oven to 450°F. Sprinkle potatoes with salt and drizzle with olive oil, lifting each potato to get the oil underneath. Bake 30 to 40 minutes, flipping them halfway through the baking time.

Yield: Oh, about two servings.

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TRISCUITS WITH SARDINES AND MUSTARD
Inspired by Gabrielle Hamilton, chef-owner of Prune

Triscuits (regular flavor)
Dijon mustard
Canned sardines, drained and coarsely chopped

Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve.

KYOTO MISO-MACKEREL HOT POT
Adapted from Japanese Hot Pots: Comforting One-Pot Meals, by Tadashi Ono and Harris Salat

2 mackerel fillets (about one pound)
salt
1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices
2 cups dashi
2 cups water
1/2 cup sake
1/2 cup white miso (or saikyo miso, if you can find it)
1/2 pound napa cabbage, sliced
1/2 pound firm tofu, cut into four pieces
4 ounces oyster mushrooms, trimmed and pulled apart
1/2 pound spinach, stemmed
4 teaspoons grated ginger
sliced scallions (optional)

1. Salt the mackerel fillets generously on both sides and place on a plate in the refrigerator for 30 minutes.

2. Simmer the daikon in a small pan of water until tender, about 5 minutes. Rinse under cold water and set aside.

3. Bring a large pan of water to a boil and reduce to a simmer. Fill a large bowl with cold water. Slice the mackerel into 1-inch squares. Dip the fish, a few pieces at a time, into the simmering water for 15 seconds to blanch, then transfer to the cold water. When you've blanched all the fish, drain it and dry on paper towels.

4. Combine the dashi, 2 cups water, sake, and miso in a bowl and whisk to blend.

5. Place the cabbage on the bottom of a large stockpot. Add the tofu, daikon, and oyster mushrooms, arranging each ingredient in a neat bunch. Pour in the broth.

6. Cover the pot and bring to a boil over high heat. Uncover, reduce heat to medium-low, and add the mackerel in a separate pile. Simmer ten minutes, reducing heat further if necessary to maintain a low simmer.

7. Serve in individual bowls, garnished with grated ginger and optional scallions.

Yield: 4 servings

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And don't forget the accompanying corned beef recipe!

COLCANNON (Mashed Potatoes with Cabbage)
Adapted from Gourmet, April 1993

1 1/4 lb. russet potatoes (about 1 1/2 to 2 large potatoes)
About 3 Tbsp. unsalted butter, divided
3 cups thinly sliced cabbage (about 1/4 of a large cabbage, cored)
Salt
1/2 cup milk, scalded

Peel the potatoes, and cut them into 1-inch pieces. Put the potatoes in a saucepan, cover with salted water, and simmer for 15 minutes, or until tender. While the potatoes are simmering, melt about 1 tablespoon of the butter in a large skillet over medium-high heat. Add the cabbage, season with salt, and cook, stirring occasionally, until the cabbage begins to soften. Reduce the heat to medium or medium-low, cover the skillet, and continue to cook, stirring occasionally, until the cabbage is very tender. When the potatoes are ready, drain them in a colander, and then turn them into a bowl. Add the remaining 2 tablespoons of butter to the potatoes, allow to melt for a minute or two, and then mash. Stir in the milk and the cabbage, and season to taste.

Yield: 2 to 3 servings

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