DAY Recipe

DIRECTIONS

Trim off tail ends of tenderloinsto form 2 (8-ounce) pieces, reserving trimmings for another use.

Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, andred pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least2 hours or overnight.

Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about1/4 cup, 6 to 8 minutes.

Prepare grill for cooking.

When fire is medium-hot (you can hold your hand 5 inches aboverack for 3 to 4 seconds), put bell peppers, zucchini, and onionon a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board.Grill peppers until skins are blackened and flesh begins to soften, about8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.

While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grillrack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.

Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.

Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.

Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and topwith sliced pork. Add any juicesfrom cutting board to remaining2 tablespoons dressing and drizzle over pork. Top with arugula.

Cooks’ notes:
• If your grill rack is widely spaced,you may want to use a grill basketfor the vegetables.

• Vegetables and pork can be cooked ina lightly oiled well-seasoned ridged grill pan (wrap nonmetal handles in foil). Grill vegetables in same manner as above.Grill pork, turning frequently, until well browned, about 10 minutes, then put pan into a preheated 400°F oven and roast to 155°F, about 10 minutes.

DIRECTIONS

Cook pasta in a 6-quart pot of well-salted boiling water until al dente.

While pasta is boiling, whisk together oil, zest, garlic, and saltand pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.

Reserve 1/2 cup cooking water and drain pasta in a colander.

Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.

Add mozzarella and lemon juiceand toss well. Season with salt and pepper and serve warm.

DIRECTIONS

Heat 3 tablespoons oil in a deep12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.

Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.

While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.

Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

DIRECTIONS

Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.

Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of
boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with saltand pepper to taste.

Make crêpes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk ina small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7- to 8-inch nonstick skillet over moderately high heatuntil hot, then brush very lightly with some melted butter. Spoon about2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.

Assemble and bake crêpes: Preheat oven to 350°F.

Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.

Make topping while crêpes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.

Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.

Heat butter in skillet, then add reserved asparagus tips and toss until warm.

Put 2 crêpes on each of 8 plates and top with asparagus tips.

Cooks’ note:
•Filling and crêpes can be made 2 days ahead and kept, separately, covered and chilled.

DIRECTIONS

Halve cucumber crosswise and thinly julienne lengthwise, preferably witha mandoline or other manual slicer, working around core. Discard core.

Stir together sour cream, horseradish, and salt and pepper to taste.

Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square, thentop with a folded piece of salmon.

Top salmon with a small amount of cucumber, twirled into a mound.

Cooks’ notes:
• cucumber can be julienned 2 hours ahead and chilled, covered.

• Bread can be topped with cream and salmon 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap. Top with cucumber just before serving.