DATE NIGHT II

For the Whipped Ricotta

Preheat the oven to 400°F.

Slice the baguette into 1-inch slices. Arrange the bread slices on a rack placed in a large rimmed baking sheet.

Brush the slices with olive oil, season to taste with salt and pepper, then bake for 6-8 minutes per side or until crisp and lightly browned. Reserve until ready to serve.

Add the ricotta and lemon zest to the bowl of a food processor. While the machine is running, stream in the olive oil.

Season to taste with salt and pepper, then serve with Topping(s) of choice (see recipes below) and baguette slices.

For the Confit Tomatoes

Preheat the oven to 275 °F.

Combine the tomatoes, garlic, basil, and bay leaf in a small ceramic baking dish.

Pour the olive oil over the ingredients until the tomatoes are mostly covered and season generously with salt, pepper, and chiles (if using).

Bake for 1 ½ - 2 hours covered.

Serve the tomatoes over Whipped Ricotta and finish with a drizzle of the confit oil and more salt.

For the Basil Oil

Blanch the basil leaves in boiling water for 15 seconds. Then, transfer the basil leaves to an ice bath to cool.

Strain the basil leaves and place them in the bowl of a food processor. Add the oil and salt, then process until the mixture is pureed.

Allow the mixture to sit in the refrigerator for 1 hour or up to 8 hours.

Bring the oil back to room temperature, then strain and use.

For the Deconstructed Pesto

Preheat the oven to 375 °F.

Add the pinenuts to a small skillet.

Toast the nuts over medium heat for 4-5 minutes, or until fragrant and lightly browned. Remove them from the pan and allow them to cool.

Add the garlic cloves to the Whipped Ricotta and stir to combine.

Sprinkle the pinenuts over the Whipped Ricotta mixture and drizzle with Basil Oil. Top with the parmesan cheese, basil leaves, and season with flaky salt.

For the Browned Butter Sage

Toast the pistachios in a small pan for 4-5 minutes or until fragrant and lightly browned. Reserve until ready to serve.

Melt the butter over medium-low heat in a skillet. Add the sage and continue cooking the butter until the butter solids have browned, about 4-5 minutes. Make sure to stir or swirl the mixture periodically to avoid burning.

Drizzle the browned butter over the Whipped Ricotta, top with a drizzle of honey, reserved pistachios, salt, and pepper.

For the Cornish Hen

Split the cornish hens in half lengthwise using a sharp cleaver or poultry shears.

Combine the salt, pepper, and baking powder in a small bowl. Generously coat the hens in the dry brine.

Refrigerate the hens, uncovered, on a rimmed baking sheet for a minimum of 4 hours or up to 24 hours.

Preheat the oven to 450 °F.

Pat the hens dry and brush the hens down with melted duck fat, then season generously with salt and pepper.

Place the chopped vegetables, herbs, and garlic in a large rimmed baking sheet.

Place a rack over the vegetables and transfer the cornish hens to the racks, skin-side up.

Roast the hens for 15-20 minutes or until golden brown. Reduce the heat to 375 °F, then roast for an additional 35-40 minutes or until the internal temperature of the thickest part of the thigh reaches 180 °F and the breast reaches 170 °F.

Strain and reserve the pan drippings. Allow the birds to rest for 10-15 minutes before serving.

Alternatively, after patting the dry-brined chickens dry, transfer them to a cold high-sided skillet, skin-side down. Cook the hens over medium-high heat until the skin has browned, about 6-8 minutes. Flip the hens over and transfer them to a 375 °F oven. Then roast for an additional 35-40 minutes or until the internal temperature of the thickest part of the thigh reaches 180 °F and the breast reaches 170 °F. Reserve the pan with the fond for the pan sauce (see recipe below).

Serve with parsnip puree (see recipe below) and sauce of choice.

For the Simple Mustard Pan Sauce

Over medium heat, re-heat the reserved drippings or fond in the skillet. Add the shallot and cook for 3-4 minutes or until tender.

Deglaze the pan with chicken stock. Add the lemon juice and simmer the sauce until it has reduced by about 75%.

Once reduced, turn off the heat and add the mustard and butter. Whisk to combine the sauce.

Season the sauce to taste with salt and pepper, then garnish with parsley.

For the Gremolata

Combine the parsley, shallot, garlic, lemon zest, salt, and pepper in a small bowl.

Cover and refrigerate until ready to serve.

For the Fig Port Sauce

Heat the olive oil in a large skillet. Add the shallot and cook until just turning translucent, about 2-3 minutes.

Add the port and chicken stock, rosemary, and figs to the skillet. Cook for 10-12 minutes, or until the sauce has reduced by 75%.

Turn off the heat and mount the sauce with the cold butter.

Season to taste with salt and pepper, then serve immediately.

For the Parsnip Puree

Add the parsnips, milk, cream, garlic, thyme, and a pinch of salt to a medium pot. Bring the mixture to a simmer, then continue cooking for 12-15 minutes or until the parsnips are completely tender.

Using a slotted spoon, transfer the parsnips and butter to a food processor. With the machine running, stream in enough milk/cream mixture to form a smooth puree.

Season the parsnip puree to taste with salt and white pepper.