Ingredients

1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

Directions

1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate.
2. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
5. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool.
6. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
7. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions.
8. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Makes about 1 quart.

print recipe

Ingredients

2 tablespoons olive oil, divided
2 oz. Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch pieces (rounded 1/2 cup)
4 garlic cloves, finely chopped
1 medium onion, chopped
1 red bell pepper, chopped
1/2 teaspoon pimentón (smoked paprika)
1 1/4 cups short-grain white rice such as Arborio
2 1/2 cups reduced-sodium chicken broth
1/8 teaspoon crumbled saffron threads
1 lb. cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
3/4 lb. medium shrimp, shelled and deveined, leaving tail attached
1 cup frozen peas
Garnish: chopped parsley

Directions

1. Heat 1 Tbsp oil in a deep 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Cook chorizo, stirring until golden, about 3 minutes. Transfer to a plate with a slotted spoon.
2. Add remaining Tbsp oil, garlic, onion, and bell pepper to skillet with pimentón, 1/2 tsp salt, and 1/4 tsp pepper and sauté until golden, about 5 minutes.
3. Stir in rice, broth, and saffron, and bring to a rolling boil, uncovered. Reduce heat and simmer, covered, and undisturbed, until most of liquid is absorbed, about 8 minutes. Stir in cockles and shrimp, and cook covered, until cockles open wide and shrimp are cooked through, 3 to 6 minutes. (Discard any cockles that remain unopened after 6 minutes.)
4. Remove from heat and stir in peas and chorizo. Cover with a kitchen towel and let stand until all of liquid is absorbed, about 5 minutes.

Serves 4.

print recipe

Ingredients

1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Coarse salt
Cooked rice, for serving

Directions

1. Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Serves 4.

print recipe