Ingredients

2 tablespoons plus 1 teaspoon olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper

Directions

1. In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
2. Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.

Serves 4.

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Ingredients

1 sheet store-bought refrigerated pie dough, at room temperature
1 tablespoon unsalted butter
8 ounces frozen medium shrimp, thawed, shelled and deveined
2 large eggs
1/2 cup half-and-half
1 tablespoon minced chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup finely diced drained jarred roasted red peppers
4 ounces crumbled feta cheese

Directions

1. Preheat the oven to 425°. Press the dough into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Pierce the dough with a fork and refrigerate until chilled, about 10 minutes.
2. Place the tart shell on a baking sheet and fit aluminum foil into it. Fill the shell with pie weights or dried beans and bake for 10 minutes. Remove the weights and the foil and reduce the heat to 375°. Bake until golden and crisp, about 12 minutes more. Let the tart shell cool on a wire rack.
3. Melt the butter in a medium skillet over medium-high heat. Add the shrimp and cook, stirring, until firm and just opaque, about 2 minutes. Remove from the heat.
4. In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red peppers and feta cheese in the baked shell and cover with the egg mixture.
5. Bake the quiche until a knife inserted in the center comes out clean, about 25 minutes. Cool for 15 minutes, then carefully remove the side of the pan and transfer the quiche to a serving platter. Serve warm or at room temperature.

Serves 6.

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Ingredients

4 medium quinces (about 2 pounds total)
1/4 to 1/2 cup water
2 to 3 cups sugar

Directions

1. Preheat oven to 350°F and lightly oil a 1-quart terrine and line with buttered parchment.
2. Scrub quinces and pat dry. In a small roasting pan bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack.
3. When quinces are cool enough to handle, with a sharp knife peel, quarter, and core them.
4. In a food processor puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed). Force puree through a large fine sieve or cheese cloth into a liquid cup measure and measure amount of puree.
5. Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
6. Preheat the oven to 200. Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.
7. Pour puree into terrine, smoothing top with an offset spatula. Place in the oven for 30-45 minutes to further dry the quince paste. Cool and chill puree, loosely covered with plastic wrap, until set, about 4 hours.
8. Run a thin knife around sides of terrine and invert quince paste onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)
9. Slice paste and serve with cheese and crackers.

Makes about 2 1/4 pounds quince paste.

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Ingredients

40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds

Directions

1. Preheat oven to 400ºF.
2. Place the saltines side by side on a large rimmed baking sheet.
3. In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
4. Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
5. Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
6. Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
7. Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.

Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.

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